water, and after its voyages of discovery

water, and after its voyages of discovery
with vanilla and cinnamon. Pastries are
the legacy of nuns and monks in the
monasteries that dot Portugal. Most
desserts, cakes and pastries are rich
confections of egg yolks, sugar and
cream with fresh fruit served alongside
to counteract the richness.
One of their most popular desserts with
the chuckle-inducing name of barriga
de freira or nun’s belly is a delicious
bread and egg pudding topped with
cinnamon and almonds. Pastel de
nata — a creamy custard tart sprinkled
with cinnamon is another favourite as
is pão de lò — a light-as-air sponge
cake. fios de ovos — candied strands of
egg yolk make for a sunshine burst of
colour atop desserts and cakes. Another
favourite is chocolate mousse, which
is much richer, smoother and denser
than its foreign variants and arroz doce,
a lemon and cinnamon flavoured rice
Seafood is at the top of every
Portuguese menu, sardines being
a favourite, followed by a variety of
shellfish such as oysters, clams, mussels,
prawns and lobster, and fresh fish from
the North Atlantic Ocean. caldeirada
de peixe — a mixed seafood stew
with onions, tomatoes and parsley
and often spiced with cloves, nutmeg,
allspice ginger or even curry powder,
is the pride of the Portuguese table.
Rustic stews like cozido à Portuguesa
— a mixed-meat and vegetable stew
and açorda — a mushy bread, garlic
and coriander soupy stew sometimes
with seafood or meat thrown in, are
the mainstay of a Portuguese menu.
Photoshoot Props:
Special thanks to:
Rita D’Souza
Food Photography:
Alim Bolar
Bread, in fact, forms the base of many a
Portuguese dish, most notably migas
— a savoury dish made from bread
crumbs and cooked meats flavoured
with garlic and spices. The same goes
for soups, which is an integral part of
traditional Portuguese cooking — a
variety of vegetables, meats and fish are
used to create a diverse range of stews
and chowders.
Portuguese sweets bear the imprint of it
Moorish and African heritage — sweets
flavoured with rose or orange flower
The attitude of the Portuguese towards
food is one of great pride in simple,
imaginative, traditional dishes which
are full of flavour. In Portugal, enjoying
a good meal with family or eating out
are important aspects of everyday
life. While its political influence has
shrunk over the years, the rich culinary
legacy Portugal has left behind and the
culinary cross-pollination it engendered
in its erstwhile colonies are testimony
to the power it once wielded and the
gastronomic sway it held over much
of the world. Where would Japanese
food be without tempura, Indian food
without vindaloo, and Brazil without
Issue food consultant:
Marta Yanci, a Spanish chef and owner of Marta’s Kitchen, a Dubai-based bespoke
catering company, which offers traditional and fusion cuisine. Marta believes in
cooking with fresh ingredients and encourages everyone to enjoy the complete
cooking process. from the shop to the table and everything in between! You can
follow her on her website www.martaskitchen.com and blog www.blog.martaskitchen.com
Special thanks to Paulo Silva of Portugal Genuine Piri Piri Restaurant,
Sea View Hotel, Dubai for inputs on Portuguese cuisine
CookeryPlus select:
Caldo Verde
Bacalhau à bras
Leite crème
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