PORTUGUESE CUISINE Created by: Agata Szymbor Kornelia Szereluk Aleksandra Żyła.

PORTUGUESE CUISINE

Created by:Agata Szymbor

Kornelia SzerelukAleksandra Żyła

PORTUGUESE CUISINEPortugal’s cuisine is as rich and varied as its landscape.The most distinctive feature of Portuguese cuisine comes from the sea. As you enjoy a simple grilled fish, always fresh like the seafood that abounds from end to end along the coast, you can be sure that you are in Portugal!

There is cozido à portuguesa, ambassador of meat dishes a mix of meats, vegetables and various sausages, cooked in a delicious way. It shows all goods of Portuguese cuisine.

WINE & CHEESE Wine is symbol of the Portugal. This country is sixth producer of the wine in the world. National Portuguese wine is the Porto. Porto is made from grapes and there is added rum too. The second most known wine is Madera regarded to be one of the longest lasting wine in the world.

And the cheese! While Queijo da Serra (mountain cheese from Serra da Estrela) tops the bill, all the cheese from are delicious.

Queijo de Sao Jorge

Madeira wine

Porto

BACALHAU Cod is Portuguese national fish. There are 365 ways of making it. Dried, salted cod is basic ingredient in Portuguese cuisine, it is served especially for Christmas Eve. The most popular ways of preparing cod are:

1.1.Bacalhau à Braz Bacalhau à Braz – cod with potatoes, onions and parsley, baked in egg;

2.2.Bacalhau com Natas Bacalhau com Natas very similar to previous one, but baked in béchamel sauce.

Bacalhau a Braz Bacalhau com Natas

ESCABECHEAt the beginning we just have to fry chopped onion on the olive oil. Next ingredients we have to add are: grated carrot, chopped garlic and some spices. We stew it all together to make carrot soft. In the end we just pour vinegar and stew for next 5 minutes.

We have to clean the fish, make the filets and fry it gently on butter to make it golden.

Pour half of the marinade on the bottom of dish, then lay the fish on it and cover with the rest of sauce.

We have to cover it all with foil and leave it in fridge for a few days.

ESCABECHE

POLVO LAGAREIROPolvo Lagareiro is a dish made from octopus. The octopus has to be fried on the olive oil, and then stewed with onion, garlic and olive oil, until it gets soft. Then pour olive oil and bake for 15 minutes. Sprinkle octopus with vinegar before served.

FIGADO COM CEBOLADA

Firstly we have to prepare cebolada- it’s a kind of addition to main courses, containing onion, tomato paste and spices. Then we clean the liver and cut into slices (if it’s veal). Next thing we have to do is sprinkle liver with black pepper and flour and then fry it gently in lard as we like (we can leave it medium or well-done). In the end we add salt and sprinkle it with vinegar. We serve it immediately on the top of cebolada.

PICADOPicado is a dish originally made from beef, but there is also a chicken version. To prepare picado steak you have to trim beef steaks and cut in chunks about 2.5cm. Then fry it in skillet (it has to be rare). Smoke paprika and cut it into slices, and add it to the meat. Let it cook for 30 minutes, add the wine. Serve it hot.

ARROZ COM ERVILHASFirstly we fry the finely chopped onion on the butter until it gets golden. Then we add rice, which we rinsed before. We fry it a little bit longer and after a few minutes we pour stock into our skillet. After that we season it with salt and pepper just to make it more tasty and cook until the rice gets soft. In the end we add green peas and some more butter and heat it mixing at the same time. We can serve it in half of red pepper.

PURE DE BATATS COM MACASThis unusual puree made from potatoes goes great with spicy meats but is really easy to prepare. All we have to do is cook separately potatoes and peeled apples. Next we have to squash them and mix with butter to make it pure and season with salt. Before serving we should heat it up.

CALDO VERDETo prepare this Portuguese cabbage soup you need to fry the onions and garlic in the olive oil. Chop the chorizo (sausage) into small chunks and add to the pan with the onion. Fry it for a few more minutes and then add the potatoes and the chicken stock, and cook until the potatoes are soft.When the caldo verde is cool enough to handle, purée it using a wand blender. In the end add the cabbage and cook it for 3 minutes more. Then ladle into bowls and serve with bread. Tradition states that one slice and only one slice of chouriço is added to each bowl.

MIMOS DE BANANAWe mix cold milk and flour in one bowl and yolks with sugar and lemon peel in other and then mix them together. After that we have to cook it slowly until it gets thick, adding grains of vanilla and leave it to cool down. During that process we squash the bananas. Next step is cutting 10x10cm squares from dough and fry them in deep oil. When they get cool we put some cream and bananas on each. They should be decorated with icing sugar and fresh mint.

PASTÉIS DE BELÉM They are the most popular Portuguese cookies. Only three people in the world know the recipe for the traditional cookies, basically served only in Lisbon.