COMENIUS BILATERAL PARTNERSHIP

“EUROPE: SO FAR, SO NEAR”

GASTRONOMY OF PORTO

AND “REGIÃO DO MINHO”

Portuguese cuisine is very diverse, with different regions having their own traditional dishes. We consume a lot of codfish (bacalhau in Portuguese), for which there are hundreds of recipes. Two other popular fish recipes are grilled sardines and caldeirada.

Our typical meat recipes, that can be made out of beef, pork, lamb, or chicken, include cozido à portuguesa, feijoada, frango de churrasco and rojões.

Francesinha, and bifanas (grilled pork) or prego (grilled beef) can be considered as our fast food dishes.

The Portuguese art of pastry has its origins in Middle-Ages Catholic monasteries. Pastéis de Belém and Ovos Moles are good examples of our very sweet pastry.

Portuguese wines have deserved international recognition since the times of the Roman Empire.

Our most famous one is Vinho do Porto (Port Wine), being the Douro Wine Region the oldest in the world.

Preparation time: less than 30 minutesCooking time: 15 minutesServes 16 Ingredients- 1 litre milk- 1 cinnamon stick- 1 lemon zest- 400 g sugar- 12 egg yolks- 2 tsp. “Maizena” flour- sugar to sprinkle

 

 

Preparation methodPour the milk into a saucepan, add the lemon zest and the cinnamon stick and, stirring it with a wooden spoon; slowly bring to the boil. Remove from the heat.Remove the lemon zest and the cinnamon stick from the milk.Meanwhile, in a bowl, beat together the sugar, the “Maizena” flour and the egg yolks.Little by little, add the milk to this mixture of sugar, flour and eggs. Cook it, without stopping to stir, until it thickens and coats the back of a spoon. To serve, pour into a large bowl or individual dessert dishes and let it cool until a thin skin on top is formed. Sprinkle with sugar and caramelize under a very hot grill.

 

 

Leite Creme Dourado 

Preparation time: less than 30 minutes Cooking time: 2 hoursServes 4Ingredients- 1.5 kg boned leg pork, trimmed and cut into 6 cm pieces- boiled pork blood, sliced- floured pork tripe, cut into chunks- 3 tbsp lard- 2 glasses dry white wine- 4 garlic cloves, peeled and sliced- 1 tbsp paprika- 2 bay leaves- 1 tbsp ground cumin- 4 tbsp olive oil- salt and pepper.

 

 

 

Preparation methodPrepare the marinade by mixing the wine, the sliced garlic, the paprika, half of the ground cumin, the salt and the pepper. Place the meat in this marinade mixture, and leave it there for 8 hours, preferably overnight. Heat the oil over medium heat in a large saucepan, and sauté the meat until browned on all sides. Add the marinade mixture, the lard and the bay leaves, and cook slowly until the meat is softened. In a frying pan, place a bit of the lard, in which the pork was cooked, and fry the sliced boiled blood and the floured tripe until slightly browned. When ready to serve, sprinkle with the rest of the cumin. Serve with chips, rice and a green salad. 

 

“Rojões à Minhota “

THE END