This Portuguese rice pudding is made with whole milk, Infused with citrus and cinnamon and enriched with egg yolks. It’s creamy and delicious. In a medium saucepan bring 1¼ cups of water with a pinch of salt to a boil. Stir in ¾ of a cup of short grain rice – Portuguese Carolino, Italian arborio,…… Continue reading rice pudding (aroz doce)
Tag: portuguese food
caldo verde
Caldo Verde (green soup) is a Portuguese staple that’s found in various versions all over the country. A simple but hearty and delicious soup. This version is adapted from a recipe by David Leite, author of New Portuguese Table. In a large pot over medium heat, warm ¼ of a cup of olive oil. Fry…… Continue reading caldo verde
bolinhos de bacalhau
Bacalhau is the Portuguese word for cod, specifically dried and salted cod. In Portugal some say there are more than 365 ways to cook bacalhau, one for every day of the year; others say there are 1,001 ways. However you look at it, bacalhau is an iconic and ubiquitous ingredient of Portuguese cuisine. It was once a cheap ingredient…… Continue reading bolinhos de bacalhau
pastel de nata
The Portuguese custard tart, pastel de nata (plural: pastéis de nata), has become a popular treat worldwide. They were created in the 17th Century by the Catholic monks of the Hieronymites Monastery (Mosteiro dos Jerónimos) in Belém, Lisbon. The monks used egg whites to starch their clothing, leaving a surplus of egg yolks which came to be used…… Continue reading pastel de nata
conservas
The first fish conservation company in Portugal was created in 1853. Since then, the Portuguese have continued to improve canning techniques, making conservas an essential pantry item and part of everyday cuisine of the region. Entire shops are dedicated to canned seafood which are considered a delicacy. The fish and seafood are often canned the…… Continue reading conservas
Iberian black pig
Iberian black pigs (Cerdo Ibérico in Spanish; Porco Preto in Portuguese) are native to the Iberian Peninsula. The best quality black pigs roam free in oak forests and the meat is intensely flavourful, marbled with fat and has a slightly nutty flavour due to a diet of acorns. Of the many small goods and cuts of…… Continue reading Iberian black pig
cheese in Portugal
Portugal boasts a wide variety of cheeses which are produced all over the country. As in other countries, products from certain regions made with particular methods and quality standards have a protected designation of origin, Denominação de Origem Protegida (DOP). Cheese is not usually used for cooking in Portugal. It’s commonly a breakfast food, sliced…… Continue reading cheese in Portugal
seafood on the Iberian Peninsula
Surrounded on all sides by sea, the Iberian Peninsula abounds in seafood of every kind. On my recent travels I did my best to try as many different dishes as possible. The seafood was treated simply and with respect, not overcooked and often seasoned with just salt and perhaps a little olive oil. It was…… Continue reading seafood on the Iberian Peninsula
salt cod (bacalhau, bacalao, morue, baccalà)
It’s said that the Portuguese have 1000 recipes for bacalhau. Here’s a traditional one with potatoes and onions that’s worth the planning. Before using salt cod it must be soaked. If it’s wet-salted then soaking for one day with a couple of changes of water will be enough. If it’s dried salted cod then it…… Continue reading salt cod (bacalhau, bacalao, morue, baccalà)
mussels and prawns with chorizo
This Potuguese style dish is simple to make and great with crusty white bread and a fresh green salad. Dice 1 Portuguese style chorizo and fry it in a little olive oil. Add a sliced red pepper, a finely diced fresh red chilli and 3 diced cloves of garlic and cook until they begin to soften.…… Continue reading mussels and prawns with chorizo
michelle picker cooks 