Portugal Recipes
Arroz Doce
Posted on July 8th, 2009 by Head ChefFiled in: Desserts, Portugal
“Arroz Doce” is a portuguese rice pudding. In Portugal, it is traditional to sprinkle the cinnamon through a lacy paper doily to form a pattern on the rice.
Mantecadas de Astorga
Posted on July 8th, 2009 by Head ChefFiled in: Breakfast, Cakes, Desserts, Portugal
There are few things that can beat the smell of fresh Cinnamon Buns baking in the oven. These buns can be whipped up in minutes and is perfect for breakfast or a relaxing afternoon tea.
Romescu
Posted on July 8th, 2009 by Head ChefFiled in: Accompaniments, Portugal, Spreads and Dips
A thick and creamy Almond and Pepper sauce that can be served with grilled or boiled meats, shell-fish or fish.
Patatas en Salsa Verde
Posted on July 8th, 2009 by Head ChefFiled in: Accompaniments, Portugal, Vegetable Dishes
“Patatas en Salsa Verde” are potatoes in a parsely sauce. These potatoes are the perfect accompaniment to meats and the traditional sunday roast.
Bife à Portuguêsa
Posted on July 8th, 2009 by Head ChefFiled in: Main Course, Meat Dishes, Portugal
Portuguese steak with smoked ham in a red wine and lemon juice sauce. Best served warm with a portion of Portuguese fried potatoes arranged around the edges of the serving dishes.
Batatas à Portuguêsa
Posted on July 8th, 2009 by Head ChefFiled in: Accompaniments, Portugal, Vegetable Dishes
Portuguese fried potatoes best accompany “iscas” or ” bife à portuguêsa” and are traditionally arranged in a symmetrical ring around the meat.
Iscas
Posted on July 8th, 2009 by Head ChefFiled in: Main Course, Meat Dishes, Portugal
Marinated Liver and Bacon bits in a Red-wine sauce. “Iscas” is best served warm, accompanied by Portuguese fried potatoes.
Cacoila
Posted on July 6th, 2007 by Head ChefFiled in: Main Course, Meat Dishes, Portugal
You can also use 5 pounds bottom round beef, cut into 2 to 3-inches pieces instead of chuck. Serve this traditional Portugese stew with sauteed greens and boiled potatoes. This recipe for Cacoila serves about 8 guests.
Fisherman’s Soup
Posted on June 19th, 2007 by Head ChefFiled in: Fish Dishes, Portugal, Soups, Starters
A traditional soup made with Mackeral and Hake fillets, although any available fish can be added. Try it with some fresh prawns added at the end, salmon and whiting also make a good base fish for the soup. Serve it …
Chouriço
Posted on June 19th, 2007 by Head ChefFiled in: Meat Dishes, Portugal
Portuguese chouriço is made with pork, fat, wine, paprika and salt. It is then stuffed into tripe (natural or artificial) and slowly dried over smoke. It is also used on pizzas and cut into tiny portions and served in a …
