Hailing straight from southern Portugal, Casa do Frango translates literally as Chicken House. But this new Borough Market arrival is a far cry from a fast food joint. Nestled behind the busy market in an airy conservatory space and flanked by a dazzling Cuban-inspired cocktail bar, this is the latest collaboration from the boys behind the bar at Pop Brixton and Dirty Bones: one half Portugal, one half Cuba. Every culinary detail pays tribute to the homespun traditions, seasonal produce and hands-on philosophy of Algarvan cuisine.
The thing to order is the twice-cooked Portuguese chicken – with the signature sweet and smokey piri piri. But the rest of the menu is equally splendid; chargrilled whole cauliflower, juicy grilled prawns, and silky octopus rice, not to be missed. Then dessert: a golden pastel de nata, as velvety as they come, with espresso ice cream. Try the Casa G&T, infused with juniper, rosemary and cardamom – a tempting aperitif or for afters in the Green Room bar. This Autumn, the chefs share their autumn soup recipe that is soon to be added to the menu – a nutritious and rustic Caldo Verde, rich in chicken stock and brimming with greens.
Ingredients:
250g Greens – washed, thickest part of stem removed and finely sliced
750g White skinned onions – peeled, root removed, finely sliced
3 Large cloves of Garlic – peeled and finely sliced
250g Koffman potato – peeled and cut into 2cm cubes
1500ml Chicken stock
200ml Olive oil
100ml Extra virgin olive oil
2 Bay Leaves
100g Chorizo parilla picante -sliced into 2mm discs
Method:
- Start by slicing & peeling the ingredients, as described.
- Sweat the onion, garlic and bay leaves in the olive oil over a low heat. Cover with grease proofpaper and a lid, stirring frequently for around an hour. The onions should be very soft and sweet,with little colour.
- Add the cubed potato and chicken stock. Bring to the boil and simmer until the potato is fullycooked, around 15-20 minutes.
- Add the greens and continue simmering until just cooked.
- Remove bay leaves and puree with a stick blender.
- Add the extra virgin olive oil and blend again. (For an extra smooth finish blend in a bar blenderor Thermomix).
- Season to taste with sea salt and black pepper.
- Fry the chorizo discs in a little more olive oil until crispy. Be sure to reserve the cooking oil.
- Dish into warm bowls, finishing with a sprinkling of crispy chorizo and a drizzle of the reservedchorizo oil.
- For a vegetarian option, exchange chorizo for sauteed chestnut mushrooms, and chicken brothfor vegetable stock.
Written for A Little Bird by Louise Long, photographs also by Louise Long.
