Pasto

Cooking from a Portuguese perspective

Seafood chowder/Sopa Branca do Mar

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Fish and seafood soups are often proud specialities for restaurants all along Portugal’s coast. Different varieties of fish and shellfish combined with rich fish stocks and vegetables make these soups a substantial meal and a great use of off cuts and left overs if you have lots of fish and seafood around the house. You can also ask your fishmonger to make you a soup mix.
This recipe is a healthy (low carb, lactose and gluten free) version of a seafood chowder and substitutes cream for a mix of almond milk and silken tofu. This makes for not only a lighter and healthier dish but also allows the intense seafood flavours to come to the fore. The key for a rich flavoursome soup is a good shellfish stock, made here by simply steaming cockles and mussels. Types of fix and quantities are very flexible so do experiment…
Seafood

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Written by Pedro Rebelo

February 20, 2016 at 11:00 am

Pork Ribs Vinha d’Alhos/Costelas em Vinha d’Alhos

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Vinha d’Alhos is an ancient Portuguese meat marinade based on wine (vinho) and garlic (alho) with aromatics such as bay leaves, thyme, cloves and dried chillies (piri-piri). The magic combination of red wine and garlic makes up for a truly Portuguese flavour which has travelled the word during the 15th and 16th Century “descobrimentos” and made it to India where it became the basis of the Vindaloo.

This recipe takes the traditional marinade to cook falling off the bone pork ribs and create a deep and flavourful sauce. The ribs are served with halved boiled potatoes with skin (batatas à racha) and sautéed kale.

We use kuzu, a Japanese flavourless gluten-free starch thickener which gives the sauce a rich velvety texture.

Vinha d'Alhos

Vinha d’Alhos

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Written by Pedro Rebelo

February 6, 2016 at 11:00 am

Baked Apple/Maça Assada

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Apples play a big role in Portuguese cuisine and a discussion on our remarkable varieties like Bravo de Esmolfe or Reineta is for another post… This dessert is seen in restaurant menus across the country all over the colder autumn and winter months. It features the quintessential Portuguese mix of sugar and cinnamon and a dash of Port wine to turn apples into an exquisite (and healthy!) dessert. Please do not feel tempted to serve this with cream or ice-cream. The sweetness of the apple with the syrupy juices formed in the tray are just right…

Maça Assada, Baked Apple

Maça Assada

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Written by Pedro Rebelo

January 16, 2016 at 11:00 am

Posted in Desserts, Recipes/Receitas

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Preserved Sardines/Sardinha de Conserva

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Sardines are a big deal in Portugal. Together with bacalhau (salted cod), the sardine has become a symbol of Portuguese food and culture recognised around the world. A visitor to Portugal will not need to search much to see sardines on a menu, printed on t-shirts, made out porcelain, on designer goods etc…

sardinescanned

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Written by Pedro Rebelo

January 7, 2016 at 3:19 pm

Chestnuts/Castanhas

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Autumn in Portugal brings lots of goods, just when you think the plentiful summer has come to an end. With the colourful harvest of the vineyards arrive the chestnuts and the magustos, open air festivities celebrating the new wine with chestnuts roasted on a bonfire. Used as compliments to roast meats or as key ingredients in soups long before the potato was introduced from the new world, the chestnut is now a delicacy usually appreciated after a meal. This is the simplest and perhaps the most rewarding way of cooking chestnuts. While traditional roast chestnuts bring out a crispy and fluffy texture, boiling them brings out their unique sweet and nutty flavour.

Read about São Martinho, the chestnut day par excellence!

chestnuts

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Written by Pedro Rebelo

October 25, 2015 at 12:46 pm

Caldo Verde 

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Caldo Verde is perhaps the most iconic of Portuguese  soups. Originating from the north of the country, it has spread across Portugal and is traditionally served as a light first course to a grilled sardine feast. This recipe is a twist on the traditional and replaces potato with a mixture of cauliflower and avocado, making it healthier, low carb and absolutely delicious. The Caldo Verde identity relies not so much on the ingredients that provide sustenance and texture to the soup (traditionally potato) but rather on the extremely thinly of cutting green cabbage (couve galega) and the obligatory olive oil and chouriça. In the absence of the traditional couve galega, Caldo Verde can be made with very thinly sliced kale.

caldoverde

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Written by Pedro Rebelo

September 21, 2015 at 8:15 pm

Oven roasted salted cod/Bacalhau assado no forno

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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. 

bacalhaunoforno

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Written by Pedro Rebelo

May 23, 2015 at 8:57 pm