Portuguese cuisine

Portuguese cuisine is characterized by a rich dishes, full of flavor and cheap in your prepararo. Garlic is widely used, as well as herbs such as parsley.

Portugal is a nation with a maritime tradition, and this is reflected in the amount of fish and seafood consumed by the Portuguese. Among them, the most prominent is the cod, which is the national food of Portugal and of which he says there are more than 365 different ways of cooking, one for each day of the year. Sardines are also very popular, especially baked goods, as well as octopus and clams.

The meat is widely used in Portuguese food, especially pork and lamb. The most common form of preparation is to roast and stew. What can not be served immediately transformed into a variety of meat products, especially sausages. This includes sausage, a pork sausage with onions, garlic and pepper, and chorizo, a spicy dry sausage.

Vegetables that are popular in Portuguese cuisine include: tomato, cabbage and onions.

Candy is one of the strengths of Portuguese cuisine, especially the desserts based on egg yolk.
These are often spiced with cinnamon and vanilla.
Among the popular sweet in Portuguese cuisine are rice pudding, sour cream and pudding.
Cakes and pastries also very known each region and their specialty.
Come and discover the traditional recipes of our Portugal.

VEGETABLES AND SIDE DISHES:

 "Migas de Broa em Caldo Verde" with Beans and Butter

ingredients:

 - 180 ml of oil

- 6 cloves garlic, minced

- 200g of chopped kale for caldo verde

- 300g of corn bread crumbled

- 260g of butter beans boiled

- Sal q.s.

P reparation:

In a saucepan of boiling water, season with salt. Put the cabbage to cook for 7 minutes.

After the cabbage cooked, drain it. In a pan, bring to boil the oil and garlic.

Stir and let it warm up. Add the kale and sauté for 1 minute.

Add the bread and saute until it is crispy. Finally, add the beans and saute a little longer.

This monitoring can be served for both meat dishes like fish.

It can also be cooked with cowpeas and turnip greens.

- Puddin without Eggs - 

ingredients:

- 1 can of condensed milk

- 400 ml of milk

- 5 tablespoons of soup Maizena

- 3 tablespoons Sugar Soup

- Caramel q.s.

- Vanilla to taste

Preparation:

In a blender, combine the condensed milk, cornstarch, milk, sugar and drops of vanilla and beat until uniform

Caramelize the form and place the prepared there.

Close the form or cover with aluminum foil and bake in a water bath for about 1 hour at 180 º C.

Let cool slightly and unmold.

- Cuttlefish Algarvian- 

ingredients:

- 1 kg. of cleaned cuttlefish

- 4 tablespoons of olive oil

- 4 cloves of garlic

- 1 dl. white wine

- 1 tablespoon butter

- 1 bay leaf

- 3 tablespoons of chopped coriander

- Salt and pepper q.s.

 Preparation:

In a skillet heat olive oil, bay leaves and half of the minced garlic. Add the cuttlefish, salt and pepper and cook until browned.

Incorporate the remaining minced garlic and pour over the white wine. Add the butter and cook 2 minutes.

Serve with chopped coriander. Serve with fries or baked.

- Fresh codfish in silver paper - 

ingredients:

- 800 g fresh cod

- 100 g onions

- 100 g leek

- 100 g carrots

- 3 col. butter soup

- 50 g bacon

- Mustard q.s.

- Salt and pepper q.s.

- 1 bunch parsley

- 1 lemon

Preparation:

Sprinkle the codfish inside and out with lemon juice. Season inside with salt and pepper. Brush the outside with mustard.

Heat oven to 200 º C.

Peel and slice the onions and carrots into slices. Also cut the leek into rings and wash it under running water in a colander.

Wash the parsley and chop it.

Butter foil enough to wrap the cod. Put it there, and fill it with half the vegetables.

Cover it with strips of bacon and sprinkle the rest of the vegetables.

Close the paper loosely, place on a tray and bake in the oven to bake for thirty minutes.

Open the paper ten minutes before this time is up, remove the strips of bacon for fish browned slightly.

Serve with the foil open and accompany with boiled potatoes sprinkled with parsley and a green salad.

H O T   E N T R I E S

- Sardines Snack in the Oven - 

Ingredients:

- 4 sardines

- Two large slices of bread

- 4 tablespoons of olive oil

- 2 cloves garlic, minced

- Half small orange pepper cut into strips

- Sal q.s.

- Pepper q.s.

 Pr eparation:

 In a pan, bring to boil the oil, garlic and pepper. Stir and cook over medium heat, without letting the garlic burn.

With a knife, remove the head of sardines. Season the sardines on both sides with salt and pepper.

Place the bread slices on a baking tray. Place the peppers in olive oil over the bread.

Place two sardines over each slice. Finally, drizzle them with olive oil and garlic.

Bake in preheated 190 º and bake for 10 minutes.

After the sardines, remove them.

Ready to serve.

- Meat: -

Baked Ham with Beer - 

Ingredients:

- One leg of approximately 1300g

- 60 ml of oil

- 1 onion, chopped

- 3 cloves garlic, minced

- 2 teaspoons of ground pepper

- 1 tablespoon full of fine tomato pulp

- One teaspoon full of well rosemary

- 400 ml of beer

- 700g of potatoes for roasting

- Sal q.s.

- Pepper q.s.

Preparation:

 In a large pan, place the ham. Season with salt and pepper.

Add the onion, garlic, ground pepper, the tomato paste, rosemary, olive oil, beer and a liter of water.

Cover and cook over medium heat for 40 minutes. Halfway through cooking, turn the ham.

Spent 40 minutes and when the leg starts to get tender., Remove it and place it on a baking tray.

Around spread the potatoes and drizzle everything with the sauce.

Bake in preheated 190 º and bake about 45 minutes until the potatoes are tenrinhas. After all roasted, remove.

Serve the ham accompanied by salad or cooked vegetables.