Meu dues Miguel, I’m from Madeira born there but raised in Australia from the age of five so I’ve Ivied the Aussie life but never forgetting where my true roots are from as all Portuguese/Madeira people have over here, my mother made this on a fortnight bases but never put the ears and mainly did it wth rice which was my family and nephews and cousins prefer, yes she did put in turnips and parsnip on occasions but I always put those to the side as I don’t like them( and fava beans but I do like a nice ciante phhhhhtt),, I’m glad to see that you had the galo do barcelos and the flag in the background which makes you a true Portuguese person, great recipe and although mum has gone it’s a taste I’ll never forget and one I long for when my sisters make it. Viva Madeira viva Portugal.
My background is Azorean, although born and raised in Rhode Island. I visited the Azores several years ago, and visited Furnas. I had lunch there after they took out the cozido from the pits. The instant I put the food in my mouth I was convinced that my grandmother was in the kitchen. It was a remarkable feeling.
Thank you for another wonderful presentation! I have tried quite a few of your recipes with great success! Your clear explanations and careful balance of ingredients guarantee great results!
Thanks Michael for the great memories you brought back for me. I was raised in Lisbon and my mom often made Cozido à Portuguesa, as she called it. I will need to try some of your variations. She never used tomato paste or piri piri or cinnamon. Ever! And always cooked some rice in the liquid of the cozido. And chouriço de sangue (blood sausage) and salsichas frescas was always a must! Thank you for the memories. Could you use some of the leftover meats to make empadão? I would love for you to make it for us. I was young and never cooked much while in Portugal.
Wow Michael you definitely got ROSIES grandmas attention. You know she can cook to but she was intrigued for sure. She was watching all your cooking videos for hours. Good work my brother. Most likely she will attempt all these recipes starting tomorrow.
I love your recipes and specifically prawns turnover. You explain so great your stories are very useful in life thank you so so much love from pakistan 🇵🇰
Must keep the water of cozido after eat the cozido to make soup, the water conteins a lot of flavor and makes a very tasty and strong soup is like a full meal. Just ad some potato's to the water cook the potato's with blender after and enjoy.
Bravo, Thank you for sharing, I grew up in HKG and have Portugese mates. I had dish like these in variety of protein n veges. Now I found your channel, I'm buy a big pot like yours 😂 Please advise what side dishes do you serve with these dishes dishes.
Happy to hear you enjoyed the video. This is a one pot dish because your protein, vegetables, and Star cook together no side dish as necessary. You could always enhance the meal with one of the mini Portuguese breads found on my channel or desserts. 🍻
Here are a few I like Leonor SantoSanor dos Açores ruclips.net/channel/UCjzSIQycU1Kbe_6H7dke3HA A Biqueira ruclips.net/channel/UCHtt2cg3aTOBY25SFt1QvfQ Tia Maria’s ruclips.net/user/tiamariasblog
Cosidos are all over Spain with different names, like Fabada Asturiana, Cosido Madrileño, , Callos (dobrada) which is tripe and chorizo. Caldo Gallego is similar to Caldo Verde. Cosidos are all over Hispanic America, and Brazilian Feijoada is a cosido.
I appreciate the attempt and certainly each region uses it's own different ingredients depending on what's available/traditional in said area but... The final result looks like a meat stew without the sauce or what we would call "caldo" in Portuguese. Very different from any cozido á portuguesa that I ever seen. Also not sure about adding tomato paste to it. My mother uses a pressure cooking pan to make it and it doesn't take nowhere nearly as long while also allowing the food to retain it's consistency.
Thank you, after going to the Azores last summer and trying to dish a few times, I agree they do not cook it as long. The meat is tender but not to the point where it’s breaking apart. I cook this dish for Christmas and reduce the time by about an hour and a half, I think it was closer to what I had in the Azores 🍻
@@JustCookwithMichael Yes, it's quite different from my region which was Sintra and Lisbon area of Portugal (I currently live in the UK and have done so for many years). I recently found out that they also have versions of "Cozido" in parts of Spain. Ultimately there's many things that are borrowed and similar between adjacent nations respective cuisines. Keep up the good work on the channel, it's always great to see Portuguese cuisine and culture represented 😁
This is not a Portuguese cozido, we don't use red potatoes, cinnamon or cumin. Should follow our original recipe. And what about chourico preto, farinheira?
first of all where did you eat a cozido a portuguesa, in portugal, where the meat is falling of the bones? and stew? bro you trying making a feijoada not cozido. second where the farinheiras and chouriços of different kinds?
Your suppose to boil the feet first to remove any impurities. Personally I wouldn’t eat anything you cook as your a potential hazard to peoples health.
Meu dues Miguel, I’m from Madeira born there but raised in Australia from the age of five so I’ve
Ivied the Aussie life but never forgetting where my true roots are from as all Portuguese/Madeira people have over here, my mother made this on a fortnight bases but never put the ears and mainly did it wth rice which was my family and nephews and cousins prefer, yes she did put in turnips and parsnip on occasions but I always put those to the side as I don’t like them( and fava beans but I do like a nice ciante phhhhhtt),,
I’m glad to see that you had the galo do barcelos and the flag in the background which makes you a true Portuguese person, great recipe and although mum has gone it’s a taste I’ll never forget and one I long for when my sisters make it. Viva Madeira viva Portugal.
My background is Azorean, although born and raised in Rhode Island. I visited the Azores several years ago, and visited Furnas. I had lunch there after they took out the cozido from the pits. The instant I put the food in my mouth I was convinced that my grandmother was in the kitchen. It was a remarkable feeling.
Also born and raised in ri
Thank you for another wonderful presentation! I have tried quite a few of your recipes with great success! Your clear explanations and careful balance of ingredients guarantee great results!
, Thank you, I love comments like this. Where someone is successful with one of my recipes. Best of luck🍻
Thanks Michael for the great memories you brought back for me. I was raised in Lisbon and my mom often made Cozido à Portuguesa, as she called it. I will need to try some of your variations. She never used tomato paste or piri piri or cinnamon. Ever! And always cooked some rice in the liquid of the cozido. And chouriço de sangue (blood sausage) and salsichas frescas was always a must! Thank you for the memories. Could you use some of the leftover meats to make empadão? I would love for you to make it for us. I was young and never cooked much while in Portugal.
Hi, Yes you can use the Cozido to make a stuffing for Empadao. Thank you. Mom's cooking is always the best!
Your version of the cozido looks delicious! I really like the addition of the spices and tomato paste; I can’t wait to give it a try!
I found out that I mainly Irish And Portuguese and so now I'm trying to learn how to make traditional dishes.
Really amazing 👏
beautiful😊, it really worked out for you, I will definitely try it🐞⚘👍😋
I love a good cozido!!!
Wow Michael you definitely got ROSIES grandmas attention. You know she can cook to but she was intrigued for sure. She was watching all your cooking videos for hours. Good work my brother. Most likely she will attempt all these recipes starting tomorrow.
Wow, that’s a great complement - I know she’s a Great cook. Thanks David🍻
I love your recipes and specifically prawns turnover. You explain so great your stories are very useful in life thank you so so much love from pakistan 🇵🇰
Must keep the water of cozido after eat the cozido to make soup, the water conteins a lot of flavor and makes a very tasty and strong soup is like a full meal. Just ad some potato's to the water cook the potato's with blender after and enjoy.
The addition of spices is the true traditional Azores way.
Thank you.
The "farinheira" and "morcela" (blood sausage) is missing.
And some of those spices are different from what I remember, and it wasn’t really braised
Bravo, Thank you for sharing, I grew up in HKG and have Portugese mates. I had dish like these in variety of protein n veges. Now I found your channel, I'm buy a big pot like yours 😂
Please advise what side dishes do you serve with these dishes dishes.
Happy to hear you enjoyed the video. This is a one pot dish because your protein, vegetables, and Star cook together no side dish as necessary. You could always enhance the meal with one of the mini Portuguese breads found on my channel or desserts. 🍻
I tried this today!! Amazing taste!!
That’s great! 🍻
Really amazing
Thank you, there’s nothing like that old school Portuguese cooking🍻
I need a pot this size! Mine is always too small 😂
Hi Rosemary in Portuguese is alecrim
Rosmaninho....
I don’t know why I haven’t searched “Portuges cooking channel” but I’m glad I did. Is their any other channels for Portuges food out their ?
Here are a few I like
Leonor SantoSanor dos Açores
ruclips.net/channel/UCjzSIQycU1Kbe_6H7dke3HA
A Biqueira
ruclips.net/channel/UCHtt2cg3aTOBY25SFt1QvfQ
Tia Maria’s
ruclips.net/user/tiamariasblog
A Taste of the Azores with Angela Castro
En España también se come cocido pero es un poco diferente
No wonder our Portuguese mothers could never get a job...6 bloody hours making dinner!! 🤣🤣🤣 thanks for the video, definitely "showing" my wife..😁
Cosidos are all over Spain with different names, like Fabada Asturiana, Cosido Madrileño, , Callos (dobrada) which is tripe and chorizo. Caldo Gallego is similar to Caldo Verde. Cosidos are all over Hispanic America, and Brazilian Feijoada is a cosido.
A origem da feijoada é portuguêsa e não brasileira.Sabia que as Tripas á moda do Porto existe á mais de 600 anos
@@adelesr4965 Somos pueblos hermanos. Viva la Unión Ibérica.
Cozido sopa is one of most delicious soup I have ever tried in my life. I live in Serbia were chorba is also very nice.
Never in my life have I seen tomato paste added to a cozido only in America could this happen.
I appreciate the attempt and certainly each region uses it's own different ingredients depending on what's available/traditional in said area but... The final result looks like a meat stew without the sauce or what we would call "caldo" in Portuguese. Very different from any cozido á portuguesa that I ever seen. Also not sure about adding tomato paste to it. My mother uses a pressure cooking pan to make it and it doesn't take nowhere nearly as long while also allowing the food to retain it's consistency.
Thank you, after going to the Azores last summer and trying to dish a few times, I agree they do not cook it as long. The meat is tender but not to the point where it’s breaking apart. I cook this dish for Christmas and reduce the time by about an hour and a half, I think it was closer to what I had in the Azores 🍻
@@JustCookwithMichael Yes, it's quite different from my region which was Sintra and Lisbon area of Portugal (I currently live in the UK and have done so for many years). I recently found out that they also have versions of "Cozido" in parts of Spain. Ultimately there's many things that are borrowed and similar between adjacent nations respective cuisines. Keep up the good work on the channel, it's always great to see Portuguese cuisine and culture represented 😁
L
This is not a Portuguese cozido, we don't use red potatoes, cinnamon or cumin.
Should follow our original recipe.
And what about chourico preto, farinheira?
National dish is cod
O cozido não leva especiarias 😢😢😢😢😢😢
first of all where did you eat a cozido a portuguesa, in portugal, where the meat is falling of the bones? and stew? bro you trying making a feijoada not cozido.
second where the farinheiras and chouriços of different kinds?
Not halal
Too much talk time just get along with the recipes
Your suppose to boil the feet first to remove any impurities. Personally I wouldn’t eat anything you cook as your a potential hazard to peoples health.
Rosa Maria?????
We don’t eat or use pork. It’s not allowed in Islam. Even in bible says don’t eat pork
No one is insisting you eat it keep to your culture we Portuguese keep to our ways of cooking and traditions 🇵🇹🇵🇹