Portuguese
cuisine is largely unknown outside the Portuguese speaking communities and does not have the same high profile as other
European cuisines which is a pity because even though Portugal is a small
country, it offers such an incredible culinary culture. Portuguese
cuisine is based on hearty peasant food consisting mainly of grilled fish, seafood
and meat, hearty stews and casseroles and of course bacalhau (salt cod) and all
served with rice, potatoes and salad. There is such an emphasis on seafood
because of Portugal's long Atlantic coastline.
There are,
of course good exceptions to the norm in every town and area, crispy suckling
pig from the local grill house, sardines straight from the boat and slapped on
the grill, a slow-cooked ragout of wild boar in a country tavern, and these
are the kind of simple, earthy dishes that Portugal excels in.
Most restaurants
are also extremely good value, especially around The Quintassential and in the Loule area. Portuguese wine, and not just the famous port everyone knows about, enjoys a growing
worldwide reputation. If you’re not yet
familiar with Portuguese wine, then you will soon come to relish a refreshing
glass of vinho verde on a hot day, or a gutsy Alentejo red or full bodied Douro
wine with your red meat or hearty dishes.
One of the
best ways to truly experience a country whilst on holiday is to sample the
local cuisine, and the best way to do this is to go to restaurants where the
locals eat, rather than expensive tourist restaurants serving under rated food
and very little on the menu that is actually Portuguese. We at The Quintassential have over the past ten years tried out all the local restaurants, and is shows on the waistline and there is a comprehensive list of all good local restaurants within the accommodations. If you plan on trying all of them, may we suggest a very extended holiday!!!
In Portugal,
food plays a VERY important role. Traditional Portuguese dishes are often made
from simple ingredients, based on regional produce with an emphasis on fish.
The former colonies in Africa, India and the Far East have influenced
Portuguese cuisine making it very different from the nearby Mediterranean
countries in particular our neighbour Spain. Many herbs and spices such as
pepper, saffron, ginger and coriander were introduced into Europe by the
Portuguese, as were coffee, pineapples, potatoes and rice amongst other
ingredients.
Portuguese recipes are characterised by their use of a wide variety of spices, for example, piri piri (a spicy chilli pepper), vanilla, cinnamon and saffron. Southern Portuguese cuisine has Arab and Moorish influences and an old tradition of almond and fig sweets.
Portuguese
cuisines varies from region to region, but fresh fish and shellfish are found on
virtually every menu. The national dish is "bacalhau," dried salted
cod. The Portuguese have been obsessed with it since the early 16th century,
when their fishing boats reached Newfoundland. The sailors salted and sun-dried
their catch to make it last the long journey home, and today there are said to
be 365 different ways of preparing it, one for each day of the year.
Grilled
sardines and horse mackerel are also popular in the coastal towns, and a
mixture of other types of fish is put into a stew called
"Caldeirada."
The country
is full of specialty seafood restaurants, many with artistic displays of
lobsters, shrimp, oysters, and crabs. To try a mixture of these, have the rich
seafood rice, "arroz de marisco" or here in the Algarve a
"cataplana"
Another
national dish, but made with meat, is "cozido à portuguesa," a thick
stew of vegetables with various kinds of meat. The favourite kind is pork, cooked
and served in a variety of ways. Roast suckling pig ("leitão assado")
is popular in the north of the country, as are pork sausages called
"chouriço" or "linguiça."
After a low
key breakfast which is traditionally just coffee and a bread roll, lunch is a
BIG affair, often lasting up to two hours. It is served between noon and 2
o'clock or between 1 and 3 o'clock, and dinner is generally served late, after
8 o'clock. There are usually three courses, often including soup. The most
common soup is "caldo verde," with potato, shredded kale, and chunks
of sausage.
The most
typical desserts are cinnamon-flavoured rice pudding, flan, and caramel custard,
but they also often include a variety of cheese. The most common varieties are
made from sheep or goat's milk, and the most popular is "queijo da
serra" from the region of Serra de Estrela
Many of the
country's outstanding pastries were created by nuns in the 18th century, which
they sold them as a means of supplementing their incomes. Many of their creations
have interesting names like "barriga de freira" (nun's belly),
"papos de anjo" (angel's chests), and "toucinho do céu"
(bacon from heaven). A particularly delicious pastry is "pastel de
nata," a small custard tart sprinkled with cinnamon.
Before any
meal at a restaurant, try the bread placed on the table -- Portuguese
bread is delicious. Here in the Algarve is comes accompanied with butter,
olives, sardine fish paste and sometimes Algarvian carrots.
