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.

 

 

 

 

 

 

Cristiano Ronaldo

Cristiano Ronaldo (b.1985), is a Portuguese footballer who plays as a winger or striker for Spanish La Liga club Real Madrid and is the captain of the Portuguese national team. Ronaldo became the most expensive footballer in history after moving from Manchester United to Real Madrid in a transfer worth £80 million (€93.9 million/$131.6 million). In addition, his contract with Real Madrid, in which he is paid €12 million per year, makes him one of the highest-paid footballers in the world, and his buyout clause is valued at €1 billion as per his contract. He is a world soccer star...

 

 

 

 

 

 

 

 

 

 

Palácio Nacional da Pena

The Pena National Palace (Palácio Nacional da Pena), popularly referred only by Pena Castle or Pena Palace, is a Romanticist palace in São Pedro de Penaferrim, municipality of Sintra, Portugal. The palace stands on the top of a hill above the town of Sintra, and on a clear day it can be easily seen from Lisbon and much of its metropolitan area. It is a national monument and constitutes one of the major expressions of 19th-century Romanticism in the world. It was the first palace in this style in Europe, erected about 30 years before the charismatic Neuschwanstein Castle in Bavaria.

On July 7, 2007 it was elected as one of the Seven Wonders of Portugal. It is also used for state occasions by the President of the Portuguese Republic and other government officials.

 

 

 

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.

 

 

 

 

 

Arroz de Marisco

Arroz de Marisco (Seafood rice) is a traditional dish of the Portuguese cuisine, having its origin at Praia da Vieira, in Marinha Grande region and was named one of the 7 Wonders of Portuguese Gastronomy.

As the name implies, the dish is made with various types of seafood. Amongst these are the prawns, clams, edible crabs, lobster, mussels and cockles. The seafood combinations vary from region to region, depending on the income, the availability and price of each shellfish.

The shellfish are firstly cooked, and with the juice result from this boiling, is the rice then cooked. In this broth, it is possible to add shrimp heads.

Prior to cooking rice, it is common to make a stew, which may consist of garlic, tomato, onion and olive oil. Then, the broth is added, and it is where the rice is cooked. In this phase it can also be added white wine.

In the end, when the rice is almost cooked, shellfish, previously cooked, is added with chopped coriander.