Portuguese

PORTUGUESE CUISINE INTRODUCTION: If you have never tried Portuguese cuisine you may be surprised to find that it is completely different from that of other European or East European countries. For centuries, Portugal has been isolated from the rest of Europe and, for that matter, from the world. Her Eastern coastline completely borders on the Atlantic Ocean, while Spain frames it on the east and north. Although Portugal has had some Spanish influence, for centuries, Spain was a hostile neighbor thus further isolating the country...and the cuisine. Despite this isolation, influences on the Portuguese cuisine can be attributed to Portuguese explorers in the East Indies, the Far East and in the New World and their discoveries of new types of food. In the south of the country and on the island of Madeira, Moorish and African influence can be detected, while Spanish cooking managed to make its mark especially in the north where dishes similar to Galicia across the border can be found. The southern border of Portugal touches on the Mediterranean from whence garlic and pasta were introduced. Still, Portugal has accepted these influences in its own way. Its national dishes are completely her own...unique and delicious. Portuguese cuisine is a hearty fare, originally prepared to satisfy hard working peasants. Later, it was slightly refined for all the classes and the foreign visitors. The countries position in the Atlantic Ocean is reflected in her cuisine which features a vast if not confusing assortment of fish dishes including salt dried cod. a staple in the Portuguese diet. Pork is the most popular meat stemming from the countries shortage of sizable pastures. A wide variety of tantalizing spices are used in Portuguese dishes, even touches of curry. In general the regional dishes of Portugal are innumerable and varied. Thus, whatever your taste dictates, you will surely find a favorite dish Portuguese style ! History The Peranakan or Straits Born Chinese, also known as the Baba-Nyonyas, have a rich culture and culinary tradition which is particularly well appreciated by locals. The style of cooking is quite elaborate involving a fine blending of many ingredients of spices, herbs and plants with onions, garlic and chili. The juices of certain seeds and fruits are added to gravies and curries to enhance the flavours. Portuguese Cuisine Much like the Peranakans, the decendants of the Portuguese who settled in Melaka have a tradition of cooking which is also notable. Many of the dishes use the herbal ingredients and spices similar to Peranakan cooking but there are differences that distinguish the cooking. Portuguese food reflects a unique blending of spice paste, pounded herbs, lemon grass and shallots. The addition of vinegar, lime juice, tamarind juice and sour fruits like pineapple and carambola makes the food rich in flavours.

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Typical Portuguese Dishes. Travelling around Portugal is a real treat for the senses, and no visit would be complete without trying some (or all) of our country's gastronomic specialities - let your taste-buds guide you. In a country that has such an extensive coastline, it is not surprising that the sea should be one of the main sources of its cuisine. The tasty caldeiradas (stews made with all kinds of different fish) are a perfect example of this, just like the traditional sardinha assada (grilled sardines), which are to be found all summer round at practically every popular festivity from the north to the south of Portugal. You will also certainly want to taste Ameijoas na Cataplana, (clams steamed in a copper pan, a dish that originates from the Algarve), mexilhões (mussels) or the various crustaceans. Or, if you prefer a lighter dish, why not try our delicious grilled fish, such as salmonete (Mullet), dourada (gilthead), orlinguado( sole). The national dish is, of course, bacalhau (dried and salted cod), which the Portuguese used to fish for regularly off the coast of far-off Newfoundland, and for which they have invented 1001 different ways of cooking it. We should perhaps stress the most simple way of all, boiled with potatoes and cabbage. This is the dish that you will find served in most Portuguese houses for the traditional Christmas Eve Supper. There are also many interesting freshwater fish from our rivers, such as Lampreia (lamprey-eel, cooked with rice), truta (trout) from the mountains of Serra da Estrela or sável (shad) from the Ribatejo region, all of which are greatly appreciated by connoisseurs. But a good meal in Portugal should always begin with a soup. Perhaps the best-known is the caldo verde (a thick soup made from shredded cabbage and potatoes), which originates from the Minho province and is generally seasoned with a sprinkling of oliveoil and a slice of chouriço. A very traditional dish from the Ribatejo is the famous `sopa da pedra´ (literally stone soup). This was invented by a monk who wanted to make a soup, but only had a stone, and so he asked in each of the houses that he visited if the people living there could give him just one more ingredient for his soup. In this way, he managed to put together enough ingredients to provide a very substantial dish. In the Alentejo, there is also the famous sopa de cação (skate soup), made from fish and bread. In this traditionally important region for wheat-growing (it is frequently referred to as the `granary of Portugal´), the lack of different food resources and general poverty proved a great test of the local inhabitants` imagination. Bread was therefore used as the basic ingredient, to which aromatic herbs were then added, resulting in the extremely tasty Migas and Açordas

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November- 04.

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All over the country, one of the most traditional dishes is Cozido à portuguesa (a stew made from boiled pork and beef, vegetables and various kinds of sausages). In the Azores, this has the added spice of being cooked in the vapours of the hot spring waters at Furnas. It is very difficult to choose from amongst the various meat dishes. We should perhaps draw attention to the famous cabrito assado no forno (oven-roast kid), which is found in practically all regions, and is the dish traditionally served at family gatherings at Easter time. Equally tasty dishes are Chanfana (lamb stewed in red wine), from the Beiras region, Ensopado de borrego (lamb-stew from the northern Alentejo region), leitão assado da Bairrada (roast suckling pig, from the Bairrada region to the north of Coimbra), whilst in Madeira there are the traditional espetadas em pau de loureiro (beef kebabs grilled on a laurel stick). One of the most popular dishes in the Azores is Alcatra (made from beef). Beefsteak with a fried egg on top - popularly known as a `bitoque´ - is a dish that is most popular amongst the Portuguese. You will find it almost everywhere and there are some restaurants that have added a special sauce. Smoked meats, especially presunto (ham), chouriço, paio and salpicão sausages, are all deservedly praised for their high quality. The city of Porto has its own very special tripe dish, `Tripas à moda do Porto´, of which the local population are justly proud, in view of the history that gave rise to this dish and testifies to their great powers of resistance. At a time when the city was under siege from foreign invaders, the few animals remaining there, which were meant to be used for food, were thrown off the city walls to give their attackers the idea that there was still plenty of food left inside. This act of sheer bravado led the invaders to abandon their plans, whilst in reality the inhabitants were left to feed themselves on tripe. the various crustaceans. Or, if you prefer a lighter dish, why not try our delicious grilled fish, such as salmonete (mullet), dourada (gilthead) or linguado (sole) The national dish is, of course, bacalhau (dried and salted cod), which the Portuguese used to fish for regularly off the coast of far-off Newfoundland, and for which they have invented 1001 different ways of cooking it. We should perhaps stress the most simple way of all, boiled with potatoes and cabbage. This is the dish that you will find served in most Portuguese houses for the traditional Christmas Eve supper.There are also many interesting freshwater fish from our rivers, such as Lampreia (lamprey-eel, cooked with rice), truta (trout) from the mountains of Serra da Estrela or sável (shad) from the Ribatejo region, all of which are greatly appreciated by connoisseurs. But a good meal in Portugal should always begin with a soup. Perhaps the best-known is the caldo verde (a thick soup made from shredded cabbage and potatoes), which originates from the Minho province and is generally seasoned the various crustaceans. Or, if you prefer a lighter dish, why not try our delicious grilled fish, such as salmonete (mullet), dourada (gilthead) or linguado (sole)? The national dish is, of course, bacalhau (dried and salted cod), which the Portuguese used to fish for regularly off the coast of far-off Newfoundland, and for which they have 641.5

K.Rajshekhar.

November- 04.

No.14(02) BSc H& HA.

Page 3 of 5

invented 1001 different ways of cooking it. We should perhaps stress the most simple way of all, boiled with potatoes and cabbage. This is the dish that you will find served in most Portuguese houses for the traditional Christmas Eve supper. There are also many interesting freshwater fish from our rivers, such as Lampreia (lamprey-eel, cooked with rice), truta (trout) from the mountains of Serra da Estrela or sável (shad) from the Ribatejo region, all of which are greatly appreciated by connoisseurs. But a good meal in Portugal should always begin with a soup. Perhaps the best-known is the caldo verde (a thick soup made from shredded cabbage and potatoes), which originates from the Minho province and is generally seasoned with a sprinkling of oliveoil and a slice of chouriço. A very traditional dish from the Ribatejo is the famous `sopa da pedra´ (literally stone soup). This was invented by a monk who wanted to make a soup, but only had a stone, and so he asked in each of the houses that he visited if the people living there could give him just one more ingredient for his soup. In this way, he managed to put together enough ingredients to provide a very substantial dish. In the Alentejo, there is also the famous sopa de cação (skate soup), made from fish and bread. In this traditionally important region for wheat-growing (it is frequently referred to as the `granary of Portugal´), the lack of different food resources and general poverty proved a great test of the local inhabitants` imagination. Bread was therefore used as the basic ingredient, to which aromatic herbs were then added, resulting in the extremely tasty Migas and Açordas. All over the country, one of the most traditional dishes is Cozido à portuguesa (a stew made from boiled pork and beef, vegetables and various kinds of sausages)In the Azores, this has the added spice of being cooked in the vapours of the hot spring waters at Furnas. It is very difficult to choose from amongst the various meat dishes. We should Ementa / Menu Entradas / First Course Sopa do Dia :Soup of the day Sopa Fria de Cenoura e Laranja: Chilled carrot and orange soup Salada Mista: Market greens with Portuguese vinaigrette dressing Salada de Verão :Summer salad of chick peas, cucumber, lettuce and hard boiled eggs Salada de Polvo: Octopus carpaccio with a caper vinaigrette Escabeche de Sardinhas: Portuguese sardines in a red pepper and onion vinaigrette Chouriço Assado com Aguardente: Portuguese sausage flambée tableside with 'aguardente' Ameijoas na Cataplana: Steamed clams with wine, garlic, cilantro, tomatoes and chouriço served in a Cataplana Selecção de Queijos Portugueses: Ensemble of Portuguese cheeses

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Pratos Principais / Second Course Peixes / Fish Bacalhau Espiritual - A velvety gratin of codfish with shrimp Bacalhau à Lagareiro - Grilled codfish with salt roasted potatoes and broccoli rabe Bacalhau Fresco com Broa - Fresh codfish served with Portuguese corn-wheat bread, onions and red pepper and basil coulis Pargo com Arroz de Lagosta - Red Snapper fillet over lobster rice Sardinha Assada na Brasa - Grilled Portuguese sardines with potatoes and roasted red peppers 16 Açorda com Gambas - Tiger prawns on a lemon shellfish bread pudding Mariscada Alfama - Lobster, shrimp, squid, clams, mussels, monkfish and potatoes in a tomato wine sauce served in a cataplana Carnes / Meats Pato Assado com Arroz Doce - Roasted duck with orange marmalade rice and asparagus tips Peito de Frango Alfama - Sautéed organic chicken breast in a fresh tomato sauce over a potato tart. Bife na Pedra - Stone-grilled filet mignon finished at the table and served with steak fries and salad Bife Grelhado à Mirandesa - Grilled filet mignon with potatoes, onions, spinach and chouriço with a warm garlic vinaigrette Carré de Borrego Grelhado - Grilled rack of lamb over shoestring potatoes and green market vegetable salad in a Port-thyme reduction Lombo de Porco "Almeida Garrett" - Roast pork tenderloin with potato purée and glazed carrots *****************

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K.Rajshekhar.

November- 04.

No.14(02) BSc H& HA.

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