What's your favourite Portuguese dish?

Question

I'd rather have non Portuguese answering. I'm just curious to know how well do other nationalities know our great food.
Thanks

Answer 1

I have discovered a great portuguese restaurant in bournemouth, and i am slowly working my way through the menu. I love caldo verdi, and the deep fried polenta cubes. The fish stew in the special dish that opens like a clam is amazing. The dried cod baked in cream is a bit rich for me. The have a small wine list, but there are some top wines.

for desert the baked custard with caramel is good. Sorry i can't remember the portuguese names.

Answer 2

This is one of my favorite ways to cook fish, I usually use cod.

Portuguese Baked Fish

Ingredients:
2 large onions, chopped
2 stalks celery, chopped
2 tomatoes, chopped
1/4 cup sliced olives (black or green, no pits)
1/4 of a cup of butter
1/2 of a cup of tomato juice
2 tbsp. lemon juice
3 or 4 cloves garlic, crushed
1 bay leaf
Salt & pepper to taste
1 to2 lbs. fish fillets of your choice

Sauté onions, celery and tomatoes in butter until tender.
Add all juices, garlic and bay leaf.
Cook this for 3 minutes over medium heat.
Place fillets in greased baking dish. Season.
Pour sauce over the fish.
Bake at 350 degrees about 20 minutes, until fish is done or opaque. Serves 4.

Answer 3

This is a great authentic Portugese recipe site. I am including a great recipe for you. Hope you enjoy!
Caçoila de Pico
(Stewed Beef from the Island of Pico)
adapted from a recipe by Ana Taveira
Serves 8



Rate this recipe
E-mail to a friend I hesitate to post this recipe because there are countless versions of caçoila using different types of meat, such as pork butt, and different ways of serving it (in a bowl or on a sandwich) that I'm sure someone will take umbrage. But this particular recipe comes from a friend from the island of São Miguel, a neighbor of Pico in the Azorean archipelago.

A caçoila is a large clay pot in which this dish is often made. Traditionally, the pot is soaked overnight. The next morning the ingredients are added, then the pot is covered and placed in a very slow oven — 250°F (120°C) — for 7 to 8 hours, or until the meat is tender. This is a stovetop version that my recipe testers quite literally devoured.

For pork lovers, you can use the same amount of pork butt cooked in the same same manner.


convert Ingredients
1 4 1/2 pound rump roast, cut into 2- to 3-inch chunks
1/2 cup crushed red peppers (see NOTE), or 1/2 teaspoon crushed red-pepper flakes
1 large onion, cut into slices
1 bunch parsley, coarsely chopped
3 cloves garlic, crushed
1 bay leaf
2 tablespoons unsalted butter or lard
2 cups hearty red Portuguese table wine
2 tablespoons tomato paste


Method
1. The day before cooking, coat the meat with the crushed red pepper and place in a covered bowl in the refrigerator overnight.

2. Scatter the onion slices, parsley, garlic, and bay leaf in the bottom of a Dutch oven. Place the meat on top and dot with the butter or lard. Mix together the wine and tomato paste and pour over the meat. Bring to a boil, reduce the heat to a simmer, and cook covered until the meat is very tender, about 3 to 3 1/2 hours, turning the pieces occasionally to keep moist.

3. Serve with boiled white potatoes and roasted red peppers.

NOTE: Crushed red peppers are exactly that: red peppers that have been ground. Once processed, some Portuguese families, like mine, brine them, others prefer to add olive oil and salt to preserve them. If you can't find bottled crushed red peppers, you can make your own: Remove the stems, but not the seeds, from 2 or 3 large medium-hot red peppers. Place them in the bowl of a food processor fitted with a metal blade. Add 2 tablespoons of olive oil and 1 tablespoon of salt. Whir until blended

Answer 4

I didn't know that the Portuguese people ate food
Has any one ever meet some one who was Portuguese's
What do Portuguese's people look like.
Were do Portuguese people come from and when they come what kind of food would they bring

Answer 5

Best one I ever had in Portugal was the cheapest.B-B-Q'd sardines straight from the boat with fresh bread and cheap red wine!

Answer 6

I wont forget the massive sardines I was served. Also chicken Pirri Pirri.

Answer 7

I once had a beautiful seafood stew with chorizo in it-cannot remember what it was called but I sometimes dream about it it was that good-do you know what it's called???

Answer 8

A couple of bottles of Mateus Rose and a sh ag at Nelly Furtado!!!

Answer 9

grilled chicken - nandos
especially the chicken wings
n the seafood dishes are spectacular

Answer 10

Sardines stuffed with tarragon and garlic - on the BBQ of course.