Portugal recipes
Recipes from Portugal: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Amêijoas à Bulhão Pato: Portuguese Clams with Garlic and Coriander
A Portuguese clam classic, Amêijoas à Bulhão Pato, made with ordinary supermarket clams: purging sand, choosing good shells, gentle heat for the garlic and coriander, a no-wine substitute, serving with bread, and storage.
Bacalhau à Brás: Portugal's Golden Salt Cod with Eggs and Potato
Bacalhau à Brás is a Portuguese home dish that gently combines desalted salt cod, matchstick potatoes, onion and egg. Covers where to find the ingredients, how long to desalt, how to keep the eggs from setting hard, substitutes such as lightly salted cod, the black olive finish, storage, reheating, menus and tips for recreating it.
Carne de Porco à Alentejana: Portugal's Pork and Clams
A recipe for carne de porco à alentejana, a Portuguese staple, made with pork shoulder, clams, white wine, garlic, red pepper paste, fried potatoes and coriander. Covers marinating time, purging the clams, checking that the pork is cooked through, and the several theories about the name and origin.
Piri-Piri Chicken: Portuguese Chile-Lemon Roast Chicken
How to make piri-piri chicken rooted in Portuguese and Mozambican food culture: a red chile, lemon and garlic marinade, oven roasting with a final char, adjusting the heat, safe internal temperature, storage and next-day leftovers.
Açorda: Portuguese Garlic and Cilantro Bread Soup
Portuguese açorda revives stale bread with a garlic-cilantro paste and hot broth. This guide covers the Alentejo-style mortar paste, poaching salt cod and soft eggs, substitutes, keeping the salt in check, storage and how to serve it.