Bolinhos de bacalhau

Bolinhos de bacalhau (name in Northern Portugal), “codfish cakes”, or “pastéis de bacalhau” (name in Central and Southern Portugal), “codfish pastries”, are a typical dish made with potatoes, bacalhau (codfish), eggs, parsley, and some other minor ingredients. 

The bolinhos or pastéis de bacalhau are deep fried and served before meals or as a meal itself (usually served with rice).

It is a very popular snack in Portuguese restaurants and taverns.

Bolinhos de bacalhau (nome no norte de Portugal), pastéis de bacalhau (nome no centro e sul de Portugal), é um prato típico feito com batatas, bacalhau, ovos, salsa, e alguns outros ingredientes menores. Os bolinhos ou pastéis de bacalhau são fritos e servidos antes das refeições como aperitivo ou como refeição em si (geralmente servido com arroz).

É um petisco muito popular em restaurantes e tavernas portuguesas.

Amêijoas à Bulhão Pato

Amêijoas à Bulhão Pato (Bulhão Pato Clams) is a typical dish of Portuguese cuisine.

It is believed that this dish has its origins in the Extremadura region and it is claimed that its name is a tribute to the Portuguese poet Raimundo António de Bulhão Pato after he mentioned a cook in his writings.

It is a very common dish in seafood restaurants and brasseries, along with the octopus salad, fish roe salad and shrimps. The dish is made with clams, olive oil, garlic, coriander, salt, pepper and lemon (for seasoning before serving). Some recipes may add a small amount of white wine.

Amêijoas à Bulhão Pato é um prato típico da culinária portuguesa.

Estima-se que tem a sua origem na região da Estremadura e que o nome deste petisco é um tributo ao poeta português Raimundo António de Bulhão Pato após este ter mencionado um cozinheiro nos seus escritos.

É um prato muito comum em marisqueiras e cervejarias, a par com a salada de polvo, salada de ovas e camarão. O prato é confecionado com amêijoas, azeite, alho, coentros, sal, pimenta e limão (para temperar antes de servir). Algumas receitas podem adicionar uma pequena porção de vinho branco.

Canja de galinha

Canja de galinha, or simply canja, is a popular chicken soup of Portuguese cuisine. The Portuguese term galinha means "hen".

The basic ingredients include chicken, rice or massa pevide. Common flavoring ingredients are olive oil, mint, salt and pepper. It is sometimes accompanied by slices of Portuguese broa bread on the side for dipping.

Canja de galinha is usually consumed by Portuguese people when they have a cold. In Portugal, canja de galinha is widely believed to help a person overcome colds, digestive problems, and other mild forms of sickness.

Since canja de galinha is very simple and light, it is often consumed before a main course meal as well as a late supper.

 

 

 

Aguardente de Medronho

The Aguardente de Medronho is a strong spirit, a traditional fruit brandy from Portugal, obtained from the fruit of the Medronho tree, Arbutus unedo, also called strawberry tree. Medronho trees grow wild on the poor soils in rural regions of Portugal such as Alentejo and the inner Algarve. They can also be found in the Tras-os-Montes region.

 

Their culture was stopped for several decades, having risen with the increased profitability of the activity of production of brandy. To this, has contributed the use of machines like excavators (bulldozers) that allowed cut of the Medronho trees for its base which stimulates the breaking strain (zone of the stem near the ground that "survives" the cut). Peak production occurs in the 3rd year of the plant, maintaining the economically viable levels for a further 5 to 8 years. After 15-20 years, it becomes necessary to remove them to be replaced.

 

There is no commercial plantation of the trees and the fruits are mainly collected by local farmers, by hand and processed privately. Therefore, good Aguardente de Medronho can’t be bought in supermarkets but directly from these farmers. Very few farmers have a license for distillation, but are tolerated by the authorities to keep alive this traditional Portuguese speciality.

Aguardente de Medronhos is very popular with ordinary people, such as farmers and fishermen, and often drunk for breakfast to wake the spirits. When sweetened with honey it is called Brandymel.

Aguardente de Medronho contains around 48% of alcohol content.

Monchique, a town in the Algarve, hosts every year the festival of the Medronho.

 

 

 

 

 

Carne de Porco à Alentejana

Carne de Porco à Alentejana is one of the most traditional and popular in Portugal. It is typical from the Alentejo region, hence the word Alentejana (from Alentejo) in its name. It is a combination of pork loin and clams, with potatoes and coriander.

The combination of pork and clams in this dish is unusual, but creates a rich flavour that makes it easy to see why this stew has become so popular across the country.

Ingredients

1 tsp Paprika

300ml dry white wine

3 garlic cloves, chopped

750g boned pork loin, (or boneless chops), cut into 2.5 cm dice

750g clams, small

30g lard

2 tbsp extra virgin olive oil

1 onion, chopped

1 bunch Parsley, chopped

1 tbsp tomato purée

1 bunch Coriander, chopped

1 pinch salt and fresh ground black pepper

Method

1. Mix the paprika with the wine, half the garlic and a pinch of salt and pepper. Pour the mixture over the pork and marinate for at least 1 hour (about 4-5 hours is best).

2. Scrub the clams well, rinse in several changes of water, and discard any that remain open when tapped sharply on a work surface. Keep cool until needed.

3. Take the meat out of the marinade and pat dry on kitchen paper. Reserve the marinade. Heat the lard and oil in a frying pan and brown the pork, in two batches. Remove from the pan and set aside.

4. Reduce the heat and add the onion, the remaining garlic and the parsley to the pan and cook gently until tender.

5. Return the pork to the pan along with the marinade and tomato puree. Bring to a simmer, then reduce the heat, cover and cook gently for about 1 hour, until the pork is very tender, checking occasionally. If necessary, add a little more wine or water. By the time the pork is done, the sauce should be reduced by about half.

6. Raise the heat and add the clams with half the coriander. Cover tightly and shake over a high heat for 2-3 minutes, until the clams have opened. Discard any that stay closed.

7. Take the pan off the heat, taste and adjust the seasoning. Serve immediately, scattered with remaining coriander.

 

 

 

 

Ovos Moles de Aveiro

Ovos Moles de Aveiro (soft eggs from Aveiro) is a local sweet very well-known and appreciated in the country, from Aveiro, Portugal, made of egg yolks and sugar.

It is a regional sweet from the traditional pastry of Aveiro, whose formula and method of production is due to the original nuns from various convents that existed there until the nineteenth century - Dominicans, Franciscans and Carmelites. The nuns used the egg white to ironing clothes, while the gems, not to be wasted, constituted the basis for the making of the candy. After the extinction of these convents, the manufacture of these soft eggs remained, thanks to these ladies educated by the nuns. Since the beginning of the line of railway Porto-Lisboa which is traditionally its sale during stoppage of trains at the Aveiro train station, made by women wearing regional costumes.

The "mass of fresh eggs” are sold in wooden barrels painted externally with moliceiros and other themes of the Ria de Aveiro (Aveiro Lagoon). Also comes in ceramic bowls  involved in the wafer (special pastry from wheat flour), molded in various forms of marine elements such as clams, fish, shells and snails, which can be passed by a sugar syrup to make them opaque and provide more consistency.

Since 2006, it’s a product with Protected Geographical Indication.

 

 

 

 

 

 

Cozido à Portuguesa

Cozido à Portuguesa (Portuguese stew) is a traditional Portuguese dish. It is a delicacy composed of a myriad of vegetables, cooked meats and traditional sausages.

It has its origins in the Beira region, this is a rich stew that usually includes shin of beef, pork, and Portuguese smoked (or blood) sausages (morcela, farinheira and chouriço) and in some regions chicken, served with cabbage, carrots, turnips, rice, potatoes, and collard greens. It is often served with olive oil and red wine. All these ingredients make it a very strong dish, ideal for the cold weather in winter.

The way to prepare it and the combination of ingredients vary slightly from region to region, despite being a dish that can be found throughout Portugal. Canal Caveira, is an example of a village in the region of Alentejo that has the tradition of Portuguese Cozido, with several restaurants along the road where you can enjoy it.