The most people eat Toast with coffee. On the toast they put butter with jam. So the breakfast is not really extended.
Portuguese people eat a lot of fish. They eat it with chickpeas, potatoes, rice, salad, chips. They also like it to put coriander in many receipes.
- 3 tablespoons extra-virgin olive oil
- 2 bay leaves
- 2 teaspoons paprika (smoked or sweet)
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 14.5-ounce can diced tomatoes
- 1 clove garlic, finely chopped
- 1/4 cup chopped fresh cilantro
- Kosher salt and freshly ground pepper
- 1 1/2 pounds skinless striped bass, cut into 2-inch chunks
- 4 slices crusty bread, toasted
Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes.
Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, and then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.
Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.
Photograph by Antonis Achilleos
They begin with a soup, a name of a very typical soup that you have to try in Portugal is: Caldo Verde. The main ingredients are pureed potatoes, kale sliced whisker thin, and smoky pork sausage. They served at weddings and birthdays or other special days.
- 2 tablespoons (30g) unsalted butter
- 1 medium yellow onion or large leek, finely diced (about 8 ounces; 225g)
- 3 medium cloves garlic, sliced (about 1 tablespoon; 15g)
- Kosher salt and freshly ground black pepper
- About 6 tablespoons (90ml) extra-virgin olive oil
- 1 large russet potato, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
- 2 medium Yukon Gold potatoes, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
- 6 cups (1.4L)homemade or store-bought low-sodium chicken stock (see note above)
- 1 bunch curly or lacinatokale, tough stems removed, leaves roughly chopped (about 3/4 pound; 340g)
- 12 ounces (340g) cooked linguiçaor other garlicky pork sausage, cut into 1/4- to 1/2-inch slices (see note above)
- Minced fresh chives, for garnish (optional)
- Heat butter in a large oven or saucepan over medium heat until melted. Add onion (or leek) and garlic, season with salt and pepper, and cook, stirring frequently, until softened but not browned, about 5 minutes, adding olive oil as necessary to keep the mixture loose and moist.
- Add potatoes and stock and bring to a simmer, stirring occasionally. Add kale and continue to cook until russet potato slices have completely broken down (you can press them with a spoon or potato masher for an even thicker texture), the Yukon Golds are tender, the greens have softened, and the soup has thickened to a creamy consistency, 25 to 30 minutes. Stir in sausage. Season soup to taste with salt and pepper and serve garnished with chives, if desired.
The main ingredients from a typical Portuguese salad are mostly peppers, coriander, cucumber, tomatoes. It is not so immense.
- 1 red bell pepper
- 1 green bell pepper
- 3 plum tomatoes
- 1/4 olive oil
- 1 cucumber, peeled
- 1/4 cup cilantro, chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon chilli paste
- Salt and pepper
1.Turn the broiler on, and set the red and green bell peppers underneath. Cook while turning occasionally, until lightly roasted on all sides. When done, place in a small plastic bag and let steam for a few minutes. Repeat with the tomatoes, but first lightly coat in olive oil. They will cook much quicker. Remove when lightly blackened all over and let cool on a tray.
2.While the bell peppers and tomatoes are cooling off, slice the cucumber into 1/2 inch thick slices. Set on a rack or on a paper towel, and sprinkle lightly with salt. Let the cucumber rest for approx. 20 minutes until they lose some water. Dry with paper towels.
3.Remove the bell peppers from the plastic bags when cooled. Peel off the skin, remove the stems, and chop into 1-inch squares. Repeat this process with the tomatoes, discarding most of the pulp.
4.Remove the bell peppers from the plastic bags when cooled. Peel off the skin, remove the stems, and chop into 1-inch squares. Repeat this process with the tomatoes, discarding most of the pulp.
5.Toss the chopped bell peppers, tomato, and cucumbers in a large bowl. Add the chopped cilantro, olive oil, red wine vinegar, and chilli paste. Season it to taste with salt and pepper. Eat right away or let it sit in the fridge for 30 minutes to bring out the flavours to the ultimate taste.
They eat a lot of fish, like cod fish or sardines. Chicken piri piri is also really good in Portugal if you don’t like fish.
Recipe for Cod Fish:
2 (8 ounce) fillets cod, cut in half
1 tablespoon Cajun seasoning
1/2 teaspoon lemon pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1 lemon, juiced
2 tablespoons chopped green onion (white part only)
Stack about 15 charcoal briquettes into a grill in a pyramid shape. If desired, drizzle coals lightly with lighter fluid and allow soaking for 1 minute before lighting coals with a match. Allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of white ash covers the coals. Lightly oil the grates.
Season both sides of Cod with Cajun seasoning, lemon pepper, salt, and black pepper. Set fish aside on a plate. Heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes.
Place cod onto oiled grates and grill until fish is browned and flakes easily, about 3 minutes per side; baste with butter mixture frequently while grilling. Allow cod to rest the heat for about 5 minutes before serving.
You can go to pastelaria and you can buy your dessert. There is a lot of choice. Like pastel de Nata and oucinho do Céu. That´s a classic Portuguese cake based on almonds and eggs yolks. You can also make it by yourself.
- 1 whole egg (large)
- 2 egg yolks (large)
- 115g golden caster sugar
- 2 tbsp cornflour
- 400ml full fat (creamy) milk
- 2 tsp vanilla extract
- 1 sheet ready rolled puff pastry
Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan/Gas 6
Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.
Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.
Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.
Cut pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.
You can stay in our hotels and enjoy the Portuguese food. Look at our website: www.muthuhotels.com or book directly with a call (+351) 289 249 928