In Jean Anderson’s The Food of Portugal, she suggests that Bacalhau a Bras be accompanied by a Portuguese style salad. This is my adaptation of her Portuguese salad for 2 large servings. 1/3 of a small cucumber, thinly sliced ¼ tsp. salt 1 bell pepper 1 good tomato 1 clove garlic, chopped Pinch freshly ground Read More …
I read in Bread Matters by Andrew Whitley that barley made a very nutritious bread with lots of soluble fiber. (It also has a low glycemic index.) This inspired me to look through my cookbooks and I found a recipe for barley bread in Jean Anderson’s The Food of Portugal, one of my first cookbooks. Read More …
Bacalhau à Bràs is a Portuguese classic, including salt cod, onion, potatoes, and olives. After consulting many recipes, I based this version on a recipe at 2foodtrippers.com, with a number of modifications. A key one was using frozen hash browns for the potatoes, which saved a lot of cutting. This makes 4 servings and takes Read More …
I have always been interested in real fusion cuisine, like the dishes which developed in the former Portuguese colonies of Goa in India and Macau in China. So, when I saw a recipe for a Goan comfort food on www.niksharmacooks.com , I wanted to try it out. One of the signs of the Iberian influence Read More …
Peri Peri sauce is a hot sauce from Mozambique which is popular in South Africa and Portugal, and has been introduced to the world by the Nando’s restaurant chain. It can be made in varying degrees of hotness depending on how many chilies are added. In this case, I made two versions, each of which Read More …
Chicken (or Galihna) Cafreal is a classic dish from Goa, the former Portuguese colony in India, and therefore is a classic example of fusion cuisine. The dish is thought to have originated in Mozambique (another former Portuguese colony), most of the ingredients are Indian, but the cooking oil is olive oil, which is Portuguese. This Read More …
Some time ago I spotted on the internet a company which sold Goan sausages, the variation of the Portuguese chourico developed in the former Portuguese colony of Goa. I bought 5 lbs. and have been looking for recipes to use them in. Last night I fixed a sausage and pepper stir fry, inspired by a Read More …
There are many versions of bean and sausage stews (feijoada) in Portugal and Brazil. This is a simple version from Portugal which is suitable for car camping in winter weather. This version was adapted from Ana Patuleia Ortins’ Portuguese Homestyle Cooking. I will discuss below the basic recipe and how I plan to adapt it Read More …
When we lived in Japan, fresh clams were easily available, and this was one of my favorite dishes, served with a good crusty bread, salad, and white wine. In the US, fresh clams are harder to get, but our local Wegmans sells good quality clams in 50 count bags. In Portugal these are cooked in Read More …
This combination of dried salt cod, potatoes, and onions is a Portuguese classic. I have seen it presented many different ways. In the Pestana Hotel in Curitiba, Brazil, it was in a ramekin and the potatoes were mashed. This version is from Jean Anderson’s The Food of Portugal. I cooked it a bit differently from Read More …