Archive for the ‘Vegetables’ Category
Custom has it that when it comes to side dishes in Portuguese food, the fresh summer salads of lettuce and tomatoes get replaced by sautéed greens once the colder months arrive. This recipe reverses the trend and features the fabulous winter superfood, the pomegranate, called romã in portuguese after the arab rumman. The salad serves as a substantial side dish or a main in itself for a light lunch.
Courgettes are a relatively recent addition to the Portuguese pantry . This salad turns this rather bland vegetable into a flavourful dish with with the help of a bbq, good quality olive oil, garlic and parsley. This is a great salad to accompany grilled meat or fish and can be served hot or cold.
This is a simple and delicious pâté which is handy to make while you’re waiting for the bbq to get to the right temperature for grilling meat or fish. It’s relatively low maintenance and is a great addition to the summer table as a dip for bread or raw vegetables. The recipe can also be made in a hot oven but make sure you pierce the aubergine skin with a fork so they won’t burst.
A pepper salad made out of chargrilled green peppers is the traditional accompaniment to grilled sardines in Portugal. This is a simple version with a potentially relevant trick – wrap the peppers in cling film for 5-10 minutes after grilling to make pealing easier.