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HORSES IN THE MORNINGAuthor: Horse Radio Network
The world's leading daily morning podcast for the horse world with listeners in over 90 countries. A light, lively, entertaining look at the horse world and the people in it. The show includes entertaining conversation, out of the ordinary guests, numerous regular horse related segments, training tips, health segments, listener call ins, contests, giveaways and so much more. Language: en Genres: Kids & Family, Pets & Animals, Sports Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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Galloping Getaways: Travel to Portugal for the Lusitano Experience
Episode 3848
Thursday, 25 December, 2025
Today we’re heading to Portugal to explore the beautiful world of Dom Cavalo in Portugal. We’ve brought together two unique perspectives to give you the full story: Ana Confraria gives us an insider’s look at the daily life, the training, and the incredible horses that live there. Naomi Oliver talks about the big picture of horse travel and what riders today are actually looking for in a dream vacation. You’ll learn how Dom Cavalo mixes old-school Lusitano traditions with top-notch care to create an authentic experience that puts the horse first. Listen in...HORSES IN THE MORNING Episode 3848 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Ana Confraria and Naomi Oliver from Dom Cavalo in PortugalRecipe: COZIDO À PORTUGUESA (The most traditional Portuguese food) or PORTUGUESE STEW that needs no introduction. It name reveals everything: Portuguese meats, sausages, and vegetables cooked together.It's recognized as one of the oldest dishes in Portuguese cuisine, a typically home-cooked meal, and is easily found on the menus of traditional restaurants.In reality, it's not 100% Portuguese in origin, as there's a very similar recipe in Spain, "olla podrida" or "cocido," in France "Pot-au-feu," and in Italy "Bollito misto." The ingredients and flavors vary slightly, but the technique used is always the same: cooking food in water over low heat.What truly distinguishes Portuguese Stew from stews in the rest of Europe are the sausages. And these are essential in any version of Portuguese Stew.Each region has its own preferred meats and vegetables, but a proper Cozido (Portuguese stew) must include at least one meat sausage and one blood sausage, pig's ear, turnip, and Portuguese cabbage.INGREDIENTS:300 grams of beef for braising½ pig's trotter1 small pig's ear300 grams of streaky bacon300 grams of pork ribs1 meat chorizo1 black pudding1 blood chorizo1 farinheira sausage1 small Portuguese cabbage1 small Savoy cabbage2 medium turnips2 medium potatoes2 carrots1 measure of rice (350ml)1 measure of the broth in which the meats were cooked, 1 measure of water.PREPARATION:Start by cooking all the meats and sausages in the same pot with water, salt, and pepper. As they cook, set them aside.First the farinheira (a type of sausage) and blood sausage, then the morcela (blood sausage) and beef sausage. Next, the spare ribs and streaky bacon. Finally, the chiado (a type of sausage), pig's ear, and beef, which take the longest to cook.Then use the broth from the meats to prepare the remaining ingredients for the stew.Start by heating a drizzle of olive oil in a pan, fry 1 cup of rice – about 350ml – and add 1 measure of broth and another of water. Season with pepper and cook for 18-20 minutes. Adjust the salt if you think the broth is bland.In another pan, reserve broth to heat 2 small cans of white beans.Next, prepare the
