Grilled loin lamb chops bring together flavour, tenderness and texture in a delicious dish that can be served with roast or fried potatoes, rice or couscous. In Portugal, these exquisite cuts of meat are simply grilled or fried with simple seasoning to enhance the flavour of the meat. Sintra, the ultimate romantic destination to the north of Lisboa, is renowned for excellent quality lamb and high quality butchers.
As with all Portuguese gastronomy, the main objective is to showcase the freshness and quality of the main ingredients through simple flavours and cooking processes. This recipe calls on rosemary (alecrim) and lemon to gently flavour a perfectly seasoned lamb cutlet. The simplicity is deceiving as the herb is at the core of an ancient dispute with marjoram (marjoram) recounted by António José da Silva in the play “Guerras do alecrim e manjerona” (Wars of rosemary and marjoram) performed at Teatro do Bairo Alto de Lisboa in the carnival of 1737. Coincidently, the “war” is said to be associated with Sintra so one would readily speculate that the dispute was about lamb chop seasoning… Incidentally, this recipe aligns with the alecrim side… the marjoram reprise might well come soon…
A confit is simply a method of slow cooking in fat or oil. The great variety of high quality Portuguese olive oil is a great excuse to try a twist on the traditional salted cod. This recipe brings together three classic ingredients of Portuguese cuisine: bacalhau, garlic and olive oil.
Inspired by Bulhão Pato’s coriander, garlic and shellfish magic, this is a flavourful and delicious approach to serving fish filets. The make or break aspect of this is to get the right flavour balance in the shell fish stock. The method works equally well with fillets of bream or bass.
The archetypal Portuguese wet rice, flavoured by a rich prawn stock is a must in any coastal restaurant. The capacity for producing a perfect arroz de camarão can make or break a chef’s reputation.
As with most prawn and shrimp dishes, the secret is to extract as much flavour as possible from the shells and heads. To cook with shelled shrimp meat is no more than a allusive reference to the unique taste of this remarkable seafood. Frozen at sea prawns are the most practical way of guaranteeing good results as sourcing fresh prawns is usually rather tricky. This recipe achieves its richness and flavour through the preparation of a stock used to cook the rice. The same stock can be used as a basis for a prawn velouté soup (creme de camarão).
Small traditional “quinta” across Portugal commonly have a rabbit hatch to supply a meat treat for the family. This guarantees high quality home-bred rabbit meat which features in a number of traditional dishes. The most famous, “cabidela”, being a wet risotto to which rabbit blood mixed with vinegar is added towards the end of the cooking. This achieves an extremely rich, nutritious and contorting one pot meal.
This recipe is a basic rabbit stew with a flavour twist provided by the sweet and complex aroma of dried figs. Rabbit has a relatively subtle flavour and the figs here add a layer of fruitiness which makes for a unique combination. As with all good stews, any left overs should be deboned and make it into small home made pies (empadas)!
Algarve Squid/Lulas à Algarvia
The Algarve region in the south of Portugal is renowned for guaranteed good weather, high levels of tourism but also excellent sea food, especially if one avoids restaurants serving chips with everything… This is an extremely simple recipe for small squid which brings out their natural salty taste and soft texture. Like with all squid cooking, timing is everything!
Serve with simple boiled potatoes and greens.
“Empadas” (pies) are a common snack in cafes all over Portugal and part of portuguese culinary tradition for centuries (royal chef Domingos Rodrigues dedicates 41 recipes to empadas in his “Arte de Cozinha” from 1680, the first Portuguese cookbook). Today, you are mostly likely to find them filled with chicken, roast piglet or perhaps salted cod. This is a recipe that takes advantage of the dense taste of pheasant to provide an absolutely moorish filing for this exquisite finger food. Shortcrust pastry is ideal for this as it is light enough to let the filling shine but you could experiment with puff pastry as well. Perfect as a snack, light lunch or for a picnic. Can be served hot or cold but much, much better hot out of the oven…