This is a world away from any other type of sea salt. With more moisture and a subtler taste it is particularly good for seasoning fish or meat for fast grilling and salad seasoning.
A number of brands and varieties are available online.
This is a simple recipe for a no-hassle basic bread dough to be mixed in a bread maker or dough mixer.
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.
Escabeche is type of cooked vinagrette, great for adding flavour to fish or meat when left for a couple of days. Razor clams need to be fresh (alive) for this dish.
Continue reading Razor Clam Escabeche/Escabeche de Lingueirão
In Brazil they called them batatas à Portuguesa though I did have to ask what these were… Perhaps this is an example of cultural stereotyping. I did order them and as they were set on the table I immediately recognised them as my grandmother’s fries. Cut by hand (not on a chopping board) by holding the potato in the left hand and cutting towards your thumb with a sharp paring knife with the right hand (invert for left-handed I guess). My grandmother used to make them on a large shallow frying pan over gas with vegetable oil. I can never get that to work quite right (I cook on an Aga, you see…). So here’s my procedure when using a deep-fryer.
This recipe is based on the standard Portuguese way of roasting pork with a marinade of roasted red pepper paste, garlic, red wine vinegar and white wine. Relatively cheap cuts such as shoulder work particularly well. Although somewhat fatty they hold imense flavour and make for a fantastic slow roast with rich and deep-flavored juices.
This is based on a way of cooking rice often used in Portugal for fish/sea food and served as a main dish. It resembles a very wet risotto but considerably lighter in texture.
A light salad that can be served hot or cold as an accompaniment to fish (see salted cod ceviche) or grilled meat. A little different from the Portuguese traditional… the smoked fat gives the dish a nice rich taste.
I’m not sure this is one of the 1001 ways of cooking salted cod (bacalhau) that the Portuguese brag about but here it is. It usually works for those on the opposite spectrum from boiled cod lovers and is a kind of variation of the traditional chick pea and cod salad (salada de grão com bacalhau).
Sun-dried Moray Eel in Odemira’s market, Alentejo. Cut into small pieces and fry in seasoned
Pasto 