PORTUGAL -Food in Portugal- Traditional Portuguese recipes - Cooking Ideas- Recipes Basic Dishes- Food in Portugal- Traditional Portuguese recipes
- mcoelho813
- 6 days ago
- 6 min read
Quick Facts
Portuguese eat lots of chicken, fish, cod, pork, and potatoes
You can eat at a traditional Portuguese restaurant for under 30 euros for 2 people
Lunch is served between 1-3 pm
Dinner is served between 7-9 pm
It can be difficult to eat a full meal if it's not at a meal time
Coffee is served hot, not iced
The EU bans the use of most pesticides and harmful ingredients in food.
The EU and Portugal use a color-coded label from A to E to easily identify the level of healthy ingredients in products.
Food in Portugal- Traditional Portuguese recipes
If you're visiting Portugal, EAT the following
1. Pastel de Nata
The flaky custard tart. Best enjoyed fresh, with a sprinkle of cinnamon.
2. Bacalhau à Brás
One of many codfish recipes. Shredded cod, potatoes, eggs, and parsley, comforting and full of flavor. For me, this is a little bit dry. I also enjoy Bacalhau natas, which is cod fish, mashed potatoes, cream, and baked in a deep dish pan.
3. Piri-Piri Chicken- grilled chicken- rostissurie chicken
Grilled chicken brushed with spicy piri-piri sauce. Juicy, simple, and usually served with fries, white rice, and a cold beer.
4. Bifana- sandwich
Marinated pork sandwich. Usually eaten at festas, beaches, and afternoon cafes,
5. Arroz Doce (Sweet Rice) dessert
A creamy rice pudding with a hint of lemon and cinnamon, served cold. You’ll find it at most traditional restaurants.
Caldo Verde Soup -potato-based soup with collard greens, sausage, and garlic- served with broa bread
Francesinha is the best in Porto
Arroz con pato- duck rice
Sardinhas assadas- grilled sardines with head and spines
Chanfana tastes like beef stew
Olives
Bonus for the brave who are not driving
After lunch, some locals go for a café com cheirinho, an espresso with a splash of brandy or aguardente ( homemade moonshine) burns the tongue
Places with great snack foods in Porto
Some of my favorite snacks in Porto
These restaurants don't accept reservations, just walk in
Cafe Santiago - Francesinha, famous Porto Sandwich. I am not a fan because the bread tastes soggy, but my husband loves it.
Conga - Bifana Sandwich, beef soaked in wine and garlic
Gazela - Hot Dogs (Portuguese Version) with potato sticks on it
Casa Guedes - Pulled Pork sandwich with Creamy Cheese (or not)
Casa Expresso - Rojões Sandwich
Venham mais 5 - Beef steak sandwich
Recipes
Bachalau dishes
Bacalhau à Brás – Shredded cod with thin fried potatoes and egg yolk. Soft, salty, and full of flavour. Spines are removed
Bacalhau à Lagareiro – Grilled cod with roasted potatoes, garlic, and lots of olive oil.
Bacalhau com Natas – Baked cod with cream and potatoes. Baked in the oven.
Bacalhau Cozido – Boiled cod with chickpeas, potatoes, and egg. Simple but classic, always with olive oil
Pastel de Bacalhau – Fried cod cakes with onions, parsley, and potatoes. Crispy outside, soft inside.
PORTUGAL -Portuguese Food - Cooking Ideas- Recipes Basic Dishes https://www.myjourneytoeducatemyself.com/post/portuguese-food-cooking-ideas-recipes
Salad is served with most meals in Portugal. Salads include onions, lettuce, and tomato with olive oil. Bread and olives are served before your meal. In a restaurant, this is usually an extra charge, but only a few euros. PORTUGAL -Portuguese Food - Cooking Ideas- Recipes Basic Dishes
Caldo Verde Soup Almost every festa will serve Caldo Verde soup, wine, beer, and Bifanas.PORTUGAL -Portuguese Food - Cooking Ideas- Recipes Basic Dishes- Food in Portugal- Traditional Portuguese recipes
What are the ingredients?
Peel potatoes Soak in water Boil potatoes in a small amount of water Do not drain Mash potatoes in the pot to make potato broth
What are the directions for the soup I use a purée machine Sauté onions, garlic, and Portuguese sausage Add chunks of garlic, too Add water or chicken broth Cut kale into strips Add to water Boil
Add puréed potatoes
Add salt
Pepper
Garlic
Cut the sausage into small pieces
What is the cooking temperature?
Sauté onions and garlic
Then boil water and potatoes
then simmer
Each serving should have a piece of sausage in each bowl Serve with broa bread
Amazon Afilliant link
Almoco con familia - Lunch with family- Food in Portugal Chanfana con potatoes - Meat with potatoes
Chanfana is a traditional Portuguese recipe for farmers in remote areas of Portugal.
PORTUGAL -Portuguese Food - Cooking Ideas- Recipes Basic Dishes
How to prepare it?
It is a lamb stew that becomes incredibly tender and flavorful after brining it with wine and vegetables. Serve with seasonal greens like cabbage, collard, broccoli rabe, and potatoes.
How to cook it?
My mother-in-law cooks it in a ceramic pot on a wood-burning stove for hours
INGREDIENTS 4 lb LGCM Lamb Stew Meat 1 Yellow Onion (cut into large slices) 1 head of Garlic (cut into small pieces) 2 Bay Leaf 4 Tbsp Olive Oil 2 Tbsp Parsley 2 bottles of red wine
Sweet Paprika Kosher Salt Pepper https://lakegenevacountrymeats.com/recipes/chanfana
Wood burning stove
Nata
potatoes
onions
pork
baked
Sardinhas assadas Freshly Grilled Sardines
A platter of freshly grilled sardines (sardinhas assadas) is typical comfort food in Portugal. Often found as a snack at summer festivals across the country, the sardines are roasted whole on an open-fire grill and seasoned with a sprinkling of coarse sea salt. Once smoky and charred on both sides, the small fish are removed from the fire and served with the bones and heads intact. The sardines may appear to be burnt, but that's the way they are cooked.
PORTUGAL -Portuguese Food - Cooking Ideas- Recipes Basic Dishes- Food in Portugal- Traditional Portuguese recipes
Feijoada
Feijoada is a meal derived from the Portuguese word feijão for beans, which is a bean stew tossed with beef and pork. It is served during Portugal’s cool and rainy winters. In some areas of Portugal, the dish is mixed with chunks of pork, sometimes including the ears and snout of the pig, freshly cooked sausages, and lightly fried vegetables. The chef will season the dish with cumin, cloves, garlic, and paprika. It is often served with rice. The rice can absorb some of the juice, making it moist.
Bacalhau - Codfish
There are more ways to prepare codfish than there are days of the year. Every restaurant will serve Bacalhau in different ways. You can have it served broiled, fried, baked, or stuffed.
Pastéis de Nata - Pastry
Portugal’s most eaten pastry, the pastéis de Nata, is a small egg custard tart. This Puff pastry is jammed with a yellow custard whisked with egg yolks, sugar, cream, and a dash of lemon zest and baked until golden. on top. At Pastéis de Belém, in Lisbon, a bakery that’s been in operation since 1837, lines curl out of the building as customers want to eat the famed Pastel de Nata.
Butter cookie
Ingredients:
2 ½ pounds flour
6 large eggs
1 ½ tablespoon shortening
1 ½ cups sugar
2 tablespoons baker's ammonia*
1 ½ sticks butter, melted
Directions:
1. Dissolve the baker’s ammonia in a little milk.
2. Mix flour, eggs, shortening, sugar, and ammonia mixture all together until completely blended.
3. Make a well in the center of your dough. Add the melted butter into the center and continue mixing until smooth. If the dough still seems dry, you can add some warm milk.
4. Take ¼ inch balls of dough and mold into a 5" long roll.
5. Bring the ends together (to create the O shape), and pinch closed at the ends.
6. Bake on a greased cookie sheet at 300 degrees for about 15 - 20 minutes or until cooked through.
* Baker's Ammonia - also known as ammonium bicarbonate. You can substitute baking powder for ammonium carbonate, but the final baked product may not have the same texture. The cookie is dry and perfect with a cafe or hot tea. The cookie is crunchy.
Portuguese cookbooks
Recipes
Outdoor markets Feiras
Will always serve roasted chicken, fries, and rice
This is delicious. The chicken will have piripiri on it. A red spicy sauce.
Everything to learn about Olives in Portugal
Can you eat olives off a tree?
No, you cannot eat raw olives directly from the tree because they contain a bitter compound called oleuropein that makes them inedible.
Process to be able to eat olives you pick
To cure fresh-picked olives at home, start by soaking them in water for two weeks, changing the water daily for approximately four weeks, ensuring they are always submerged. Finally, drain and store them in a preserving liquid, like a salt-vinegar mixture, in sterilized jars with a secured lid, and store in a dry, cool, dark place. We add spices to our jars.
Portuguese olives are unique in taste
Grown primarily in northern Portugal, it typically produces a medium to robust extra virgin olive oil with herbal flavor, some bitterness, and a peppery finish.
Portugal olives are picked in October or November
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