Castella

Active: 20 minutes; Total: 60 minutes + 3 hours rest; Yield: 8 servings

Butter, unsalted	¾ teaspoon
Water, lukewarm	2 ½ tablespoons
Honey	5 ½ tablespoons
Eggs	6 larges
Sugar, granulated	200 grams
Flour, white bread	200 grams
Matcha powder	1 tablespoon

1. Preheat oven to 350°F; grease a 8-inch springform pan with butter, and line with parchment paper. 
2. Sift together the flour and matcha powder; set aside. 
3. In the bowl of a stand mixer, combine the water and honey, and whisk vigorously. 
4. Add the eggs, and blend vigorously until smooth. 
5. Add the sugar; whisk the eggs and sugar at high speed for 5 minutes, until the mixture thickens and falls in ribbons from the beater. 
6. Pour into a large bowl, and add the flour mixture in three batches, mixing very lightly with a hand whisk. 
7. Pour the batter into the prepared pan, tapping lightly on the counter to release any small air bubbles. 
8. Bake on the middle rack of the oven for 35 to 40 minutes, until the cake is golden brown. 
9. Remove from the oven, and turn over so the baked side is facing down. 
10. Release and remove the springform pan, and peel off the parchment paper. 
11. Cover the cake with a clean tea towel, and set aside at room temperature for at least 3 hours. 

Recipe mildly adapted from Portugal Recipes & Ingredients by Anaïs Bourny Delon.

Poulet tchoupitoulas

Active: 45 minutes; Total: 2 hours 30 minutes; Yield: 4 to 6

Butter, unsalted	1 tablespoon + 2 tablespoons
Onions, yellow; julienned	3 cups
Bell pepper, red; chopped	½ cup
Salt	2 teaspoons + 1 tablespoon
Cayenne	¼ teaspoon + ⅛ teaspoon + ½ tablespoon
Pepper, freshly ground	1 tablespoon +
Andouille sausage	½ pound
Garlic; chopped	1 tablespoon
Sweet corn; kernels removed	1 ear
Eggs	5 large
Heavy cream	2 cups
Tabasco	¼ teaspoon
Worcestershire sauce	1 teaspoon
Crusty bread; cubed	4 cups
Parmigiano-Reggiano; grated	½ cup
Paprika	3 ¾ teaspoons
Garlic powder	1 tablespoon
Onion powder	½ tablespoon
Oregano, dried	½ tablespoon
Thyme, dried	½ tablespoon
Vegetable oil	½ cup +
Chicken thighs	6 pounds

1. Preheat oven to 350°F; grease a 2-quart glass rectangular baking dish with 1-tablespoon butter. 
2. In a large sauté pan over medium-high heat, melt 2-tablespoons butter, then add the onions, bell pepper, 1-teaspoon salt, and ¼-teaspoon cayenne. 
3. Season generously with pepper, and sauté until the onions are soft and start to brown, about 6 minutes. 
4. Add the sausage, and continue to cook for 3 minutes. 
5. Add the garlic and corn, and cook for 1 minute; remove from heat and set aside. 
6. In a mixing bowl, whisk the eggs for 30 seconds. 
7. Add the cream, 1-teaspoon salt, ⅛-teaspoon cayenne, Tabasco, and Worcestershire; whisk until fully incorporated. 
8. Stir in the sautéed sausage mixture, and then add the bread cubes; mix well. 
9. Transfer the filling to the prepared dish, and sprinkle with cheese. 
10. Bake until golden brown and set, about 55 minutes. 
11. In a small bowl, combine paprika, 1-tablespoon salt, garlic powder, ½-tablespoon pepper, onion powder, ½-tablespoon cayenne, oregano, and thyme with the oil; mix well. 
12. Smear the mixture evenly over each piece of chicken. 
13. Heat a large oven-safe sauté pan over medium-high heat. 
14. When hot, add enough oil to coat the bottom of the pan. 
15. Place the chicken in the pan skin side down, and sear until a deep golden brown, about 6 to 8 minutes. 
16. Turn the chicken, and place in the oven, roasting until the juices run clear, about 25 to 30 minutes. 
17. Remove from the oven, and rest for 5 minutes before serving. 

Recipe mildly adapted from Emeril Lagasse’s recipe featured in The Last Holiday.

Rosti-topped lamb & rosemary pie

Active: 30 minutes; Total: 5 hours; Yield: 4 to 6

Lamb leg or shoulder; cut into large chunks	750 grams
Salt
Pepper, freshly ground
Flour, all-purpose	2 tablespoons
Oil, olive	1 tablespoon + 1 tablespoon
Onion; chopped	1 large
Carrot; chopped	1 large
Garlic; crushed	5 cloves
Rosemary; needles picked, finely chopped, plus a few small sprigs	2 sprigs +
Tomato paste	1 tablespoon
Wine, red	200 milliters
Stock, beef	500 milliters
Vinegar, strawberry balsamic	1 tablespoon
Potatoes, floury; cut into chunks	850 grams
Cheddar, sharp; grated	100 grams
Butter, unsalted; melted	25 grams + 25 grams

1. In a large bowl, season the lamb with salt and pepper, then toss with flour. 
2. Heat 1-tablespoon oil in a Dutch oven over high heat, and brown half the lamb on all sides; transfer to a plate, and repeat with the remaining lamb; set aside. 
3. Reduce heat to medium, add 1-tablespoon oil, then the onions and carrot; cook for 10 minutes, stirring occasionally, until soft and golden. 
4. Add the garlic, chopped rosemary, and tomato paste; stir for 1 to 2 minutes. 
5. Return the lamb to the pan, pour in the wine and stock, stir in the vinegar, and bring to a simmer. 
6. Reduce the heat to low, cover, and cook for 3 hours, or until the lamb is tender. 
7. Place the potatoes in a large pot, cover with water, bring to a boil, and cook for 10 minutes, until softened slightly but still holding their shape. 
8. Preheat oven to 375°F.
9. Drain, leaving to cool enough to handle, then grate using the coarse side of the grater. 
10. Place in a medium bowl with the cheddar, 25-grams butter, salt, and pepper; mix until well combined. 
11. Transfer the lamb stew to a 12-inch-by-8-inch baking dish. 
12. Scatter the potato topping over the meat, and poke a few small rosemary sprigs into it. 
13. Brush with the remaining butter, and bake for 35 to 40 minutes, until the topping is golden brown and the stew is bubbling at the edges.

Recipe mildly adapted from Good Food by Cassie Best.

Salt cod fritters

Active: 45 minutes; Total: 45 minutes; Yield: 12 to 15

Salt cod fillets	500 grams
Potatoes, russet, scrubbed but not peeled	500 grams
Onions, finely chopped	2 medium
Parsley, chopped	1 bunch
Nutmeg, freshly grated	1 teaspoon
Eggs, lightly beaten	5
Vegetable oil	For frying
Salt
Pepper, freshly ground

1. Desalinate the cod for 24 hours in a bowl of water placed in the bottom of the refrigerator, changing the water two to three times during the soaking; drain off the soaking water. 
2. Place the cod in a wide saucepan of fresh cold water. 
3. Heat until the water is simmering, then turn off the heat and lave the cod to poach in the residual heat for 20 minutes; drain. 
4. Once cold, flake the cod, removing and discarding the skin and bones; set aside. 
5. Cook the potatoes in salted water, or steam them for 25 minutes, then remove the skins; mash to purée. 
6. Mix the flaked cod and mashed potatoes in a large bowl. 
7. Add the onions, parsley, nutmeg, salt, and pepper to taste. 
8. Add the eggs to the cod mixture, and mix until they bind the mixture well. 
9. Using two spoons, shape the mixture into fritters. 
10. Heat the oil to 350°F, or until a piece of the mixture, when thrown in, sizzles immediately. 
11. Carefully fry the fritters in batches, being careful not to overcrowd the pan. 
12. Once they are golden brown, take them out and drain on a paper towel-lined plate.

Recipe from Portugal Recipes & Ingredients by Anaïs Bourny Delon & Nicolas Lobbestaël.

Sheet-pan chicken with roasted spring vegetables & lemon vinaigrette

Active: 30 minutes; Total: 50 minutes; Yield: 4 servings

Lemon, zested, juiced	1
Oil, olive	1 tablespoon + 1 tablespoon
Feta cheese, crumbled	1 tablespoon
Honey	½ teaspoon
Chicken breast halves, boneless, skinless, cut in half lengthwise	2
Mayonnaise, light	¼ cup
Garlic, minced	2 cloves + 4 cloves
Panko bread crumbs	½ cup
Parmesan, grated	3 tablespoons
Salt, kosher	¼ teaspoon + ¼ teaspoon
Black pepper, freshly ground	¼ teaspoon + ¼ teaspoon
Olive oil cooking spray
Asparagus, cut into 1-inch pieces	2 cups
Cremini mushrooms, freshly sliced	1 ½ cups
Grape tomatoes, halved	1 ½ cups
Dill, freshly snipped

1. Preheat oven to 475°F; place a 15x10-inch baking pan in the oven. 
2. In a small bowl, whisk the zest and juice together with 1-tablespoon oil, feta and honey; set aside. 
3. Using a meat mallet, flatten the chicken between plastic wrap until ½-inch thick. 
4. Place the chicken in a medium bowl, and add the mayonnaise, 2-cloves minced garlic; stir to coat. 
5. In a shallow dish, combine the panko, parmesan, ¼-teaspoon salt, and ¼-teaspoon pepper. 
6. Dip the chicken in the crumb mixture, turning to coat; lightly coat tops of chicken with cooking spray. 
7. In a large bowl, combine the asparagus, mushrooms, tomatoes, 1-tablespoon oil, remaining garlic, ¼-teaspoon salt, and ¼-teaspoon pepper. 
8. Carefully place the chicken in one end of the hot pan, and place the vegetable mixture in the other end. 
9. Roast 18 to 20 minutes, or until the chicken is done and the vegetables are tender. 
10. Drizzle the chicken and vegetables with the vinaigrette and sprinkle with dill. 

Recipe by EatingWell Test Kitchen.