Camp Kau Kau Day 5
Day five of Camp Kau Kau’s culinary focus was on the foods introduced to the islands by Portuguese immigrants. With recipes like hearty Portuguese soup and delicious malasadas!
Main Dish- Portuguese Bean Soup
Prep Time: 10min
Cook Time: 40 min
Servings: 4-6
Adapted from- Keeping it Relle
Ingredients:
6 cups of water
2 x 14 oz cans of tomato sauce
8 oz Ham Steak
2 Ham Hocks
1 5 oz Portuguese Sausage
1 can of Kidney Beans, drained and rinsed
2 Celery Stalks
3 Carrots
½ Onion
1 Large or 2 Small Yukon Gold Potatoes
1 lb Cabbage (about ½ of a medium cabbage) or watercress
8 oz. Dried Macaroni (half of a 16 oz box)
Equipment:
Instant Pot with inner pot and lid
Knife with cover
2 x Cutting mats (cutting ingredients and dough)
Dish basin for storing dirty knives (optional, recommended)
Mixing bowls or bowls for ingredients
Preparation:
Remove outer leaves and core, dice cabbage (or wash and chop watercress)
Clean and dice carrots
Clean and dice celery
Clean and dice potatoes
Peel and dice onions
Slice or dice sausage
Dice ham
Directions:
Set Instant Pot to simmer. Then add water and tomato sauce and stir to combine.
Next add ham hock, Portuguese sausage, ham, and kidney beans.
Place the lid on the Instant Pot and set to sealing. Cook on manual high pressure for 35 minutes.
Once complete, turn the knob to venting and allow quick release. (If the soup begins to sputter out of the vent, control release by slowly letting out pressure for a second or two at a time.)
Once the pin has dropped and the pressure has released add celery, potatoes, carrots, onion, macaroni, and cabbage.
Place the lid back on and set the valve to sealing. Cook on manual high pressure for 3 minutes.
Once cooking has completed, quick release. As with before control release as needed.
Remove the lid and add in watercress, if using. Stir to combine and enjoy!
Dessert- Air Fryer Malasada with Instant Jam
Prep Time: 5min
Cook Time: 8min
Servings: 8
Adapted from- Not Quite Susie Homemaker Airfry Malasads | GlueSticks Easiest Jam
Ingredients:
Malasada
1 package biscuit dough
2 Tablespoons vegetable oil
2 Tablespoons butter, melted
½ cup sugar
1 Tablespoon cinnamon
Jam
2 Tbsp. Instant Pectin
1 2/3 cup crushed fruit
2/3 cup sugar
Equipment:
Instant Pot Duo with Air Fryer lid
Air Fryer Basket
Mixing bowls or bowls for ingredients
Forks or rolling pins (to mash fruit)
Tongs
Gallon freezer bags (for malasada coating and filling)
Spoon for mixing
Pastry brushes
Directions:
Jam
Rinse fresh fruit or open frozen fruit bag and place in large bowl
Smash with a potato masher or spoon until broken down.
Mix sugar and pectin together in a bowl.
Pour fruit over sugar and pectin.
Stir for 3-5 minutes. (to make sure not gritty and sugar is distributed evenly)
Pour into clean, sterile, containers. Add lids.
Let sit on the counter for 1 hour. *
Malasadas
Open can then separate the biscuits and cut into bite size pieces.
Place the biscuit pieces in a single layer in the basket of the air fryer. Brush with vegetable oil.
Cook at 350 degrees for 4 minutes. Remove the basket and toss the donut pieces
Once biscuits are tossed, cook again at 350 degrees for 4 min. Biscuits will be cooked for a total of 8 minutes.
Continue cooking in batches until all the dough is cooked.
As the doughnuts are cooking
Melt the butter
In a medium bowl, mix together the cinnamon and sugar.
Pour cinnamon sugar into a resealable bag. Set aside.
Place some jam into another resealable bag. Set aside.
When doughnuts are done
Remove from the basket
Brush the donut pieces with melted butter and place them in the bag. Shake to coat the donuts with sugar.
Cut a small hole into some of the doughnuts.
Use the bag of jam to pipe filling into the doughnuts with the holes.
Serve doughnuts hot.