Archive for the ‘Side Dishes’ Category
One of the classics amongst the 1001 bacalhau recipes that guide the Portuguese through each calendar year. This way of cooking cod intensifies its salty flavour and produces an irresistible sauce resulting from the mix of olive oil, garlic and the cod juices. Accompanying the cod is a bed of spring greens and the obligatory “batatas a murro”, baked potatoes, punched open just before serving.
Salted cod needs to be soaked in cold water for 2-3 days (depending on the thickness of the steaks). Water should be changed twice daily.
The pungent aroma of garlic makes its way into most Portuguese dishes. From thin raw slices to slow fried minced pieces, this keystone of Southern European cuisine is remarkably versatile in its use. This recipe takes garlic in its most sweet and nutty character to flavour a delicate creamy soup. The recipe is inspired by 18th century Portuguese techniques which provide substance and body to broths by using ground almonds. The ground almonds not only thicken the broth but provide extra flavour. Chia seeds are included as an optional ingredient of their superfood status and to add consistence and texture to the soup. This is a quick and simple yet sophisticated soup you can prepare while making the rest of your meal.
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.
Mixing rice and broccoli never struck me as a natural combination until I saw it as a side dish for meat dishes in Portuguese restaurants in Rio de Janeiro. Classic places like Nova Capela in Rio’s Lapa district serve it with a delicious roast kid. This is a simple and quick version which keeps the freshness of the broccoli by adding them just before the rice is cooked.
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.
A small round version of the popular pão com chouriço found in bakeries across Portugal… This is easy finger food, great for a party or picnic and delicious hot or cold. The richness of the taste will greatly depend on the quality of the chorizo.
This is a quintessential Portuguese side dish, accompanying grilled or fried fish and meat. Numerous variations render it dry (“seco”), wet (“a correr” or “malandrinho”), with peppers etc… Although not usually eaten on its own like a risotto it can easily become the centrepiece of a meal as in a cult road restaurant near Pombal which constantly distributed clay pots of just made tomato rice amongst its many tables as guests helped themselves to all kinds of bite sized fried delicacies such as bolos de bacalhau, rissois, croquetes and many more… This is a basic recipe which can either be served immediately (wet) or let dry slightly so it gains a slightly creamier texture.