Cooking with Chef Helio – Part 1

Cooking with Chef Helio – Part 1

Looking for a good Portuguese roll recipe

Mozambique has deep connections with Portugal, especially when it comes to food. At Fire Island, the chefs combine their food knowledge and passion with the natural ingredients made available to them, to provide a culinary journey to visitors. 

From prawns to bread, why not learn how to make Portuguese rolls from the pros themselves.  

Meet the Pro

Helio Odorico Minguante is the resident head chef at Loggerhead and Villa Ukuthula for two years. Helio is passionate about food and using natural ingredients to create exceptional dishes. 

As the head chef at both establishments, he continuously WOW’s guests with his flavourful creations – from barbecued seafood to wholesome, slow cooked dinners – his understanding of flavour profiles enables guests to experience Mozambique from a unique and delicious perspective. 

Do it Yourself

One staple on the Villa Ukuthula and Loggerhead menu is perfectly home-baked Portuguese bread. Floury, crispy and soft – all at the same time – a good Portuguese roll pairs perfectly with any of Helio’s delicious dishes. 

With the pandemic restricting our travel, getting to one of the Fire Island Villas is not an option right now, but it doesn’t mean you can’t bake these Portuguese rolls in your own kitchen. 

Portuguese Roll Recipe 

Ingredients 

500gr flour 

800ml warm water 

1 tsp sugar 

1 tsp salt 

1 pk dry yeast 

1 tsp oil 

Method 

Preheat oven to 180 degrees 

Add yeast to warm water to activate

Add dry ingredients to bowl 

Add warm water (with yeast) 

Once it forms a dough, remove from bowl onto a floured surface

Knead the dough – this activates the gluten in the flour

Place the kneaded dough back into the bowl, cover with plastic wrap and let it rest for 20 minutes. This process is called proving.

While you wait, grease a flat baking tray

Remove the dough from the bowl, flatten slightly so that you can cut it into 6

Take each cut piece and roll – to roll it properly, place your palm lightly over the dough piece (like a claw) and roll in a