From meghadri@.MISSING-HOST-NAME. Thu Feb  6 10:54:57 2003
Date: Wed, 5 Feb 2003 22:55:42 -0800
From: "Meghadri Ghosh" <meghadri<remove this>@stanford.edu>
Newsgroups: uk.food+drink.indian
Subject: Translation of a Portuguese receipe for vindaloo

Original posted by Leon.

Carne de Vinha d' Alhos

Ingredientes:

    * 1/2 l de vinho branco
    * 1 kg de carne de porco magra
    * 1 folha de louro
    * 3 dentes de alho grandes
    * 3 colheres de sopa de vinagre
    * 4 fatias de pão
    * 1 laranja, cortada em rodelas
    * 2 cravos de cabecinha
    * manjerona em pó
    * 3 colheres de sopa de banha
    * pimenta preta moída na ocasião
    * sal q.p.

Confecção:

Corte a carne aos cubos e coloque-a num recipiente de barro.
Faça uma marinada com o vinho, o vinagre, o louro cortado aos pedaços,
os alhos descascados e esmagados, pimenta, sal e os cravinhos
esmagados.
Misture a carne com a marinada e deixe repousar, em local fresco,
durante 8 horas.
Passado o tempo frite a carne numa frigideira com a banha até que esta
fique dourada.
Servir com as rodelas de laranja e pão frito, enfeitando com raminhos
de salsa.



Now (an approximate - some difficulty reading the handwriting!) translation

1/2 litre white wine
1 kg lean pork
1 bay leaf
3 large cloves of garlic
3 tea (?) spoons of vinegar
4 slices of bread (from the Indian - or more specifically Bombay experience,
my guess would be that this might be some kind of sour dough bread - in and
around Bombay down to Goa, pão is mellow sour dough bun)
1 orange sliced
2 cloves (not sure if this should be 2 segments of the clove pod)
ground marjoram
3 tbsp of oil
black pepper
salt to taste

Mix the wine, vinegar, bayleaf, garlic, black pepper, salt, cloves. Marinade
the meat in this mix, refrigerated for 8 hours. Saute in pan and add
marinade. Server with bread and orange.

--
meghadri