{"id":3810,"date":"2021-03-01T13:29:35","date_gmt":"2021-03-01T13:29:35","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=3810"},"modified":"2021-03-01T13:32:23","modified_gmt":"2021-03-01T13:32:23","slug":"portugese-cuisine","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/portugese-cuisine\/","title":{"rendered":"PORTUGESE CUISINE"},"content":{"rendered":"\t\t
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Portuguese cuisine\u00a0was first recorded in the seventeenth century, with regional recipes establishing themselves in the nineteenth century.\u00a0Culin\u00e1ria Portuguesa<\/em>, by Ant\u00f3nio-Maria De Oliveira Bello, better known as Olleboma; was the first \u2018Portuguese-only\u2019 recipe book published in 1936.<\/span><\/p>

These spices include\u00a0piri piri<\/em><\/a>\u00a0(small, fiery chili peppers),\u00a0white pepper<\/a>,\u00a0black pepper<\/a>,\u00a0paprika<\/a>,\u00a0clove<\/a>,\u00a0allspice<\/a>,\u00a0cumin<\/a>\u00a0and\u00a0nutmeg<\/a>\u00a0are used in meat, fish or multiple savoury dishes from\u00a0Continental Portugal<\/a>, the\u00a0Azores<\/a>\u00a0and\u00a0Madeira<\/a>\u00a0islands.\u00a0Cinnamon<\/a>,\u00a0vanilla<\/a>,\u00a0cardamom<\/a>,\u00a0aniseed<\/a>, clove and allspice are used in many traditional desserts and sometimes in savoury dishes.<\/span><\/p>

Garlic<\/a>\u00a0and\u00a0onions<\/a>\u00a0are widely used, as are\u00a0herbs<\/a>, such as\u00a0bay leaf<\/a>,\u00a0parsley<\/a>,\u00a0oregano<\/a>,\u00a0thyme<\/a>,\u00a0mint<\/a>,\u00a0marjoram<\/a>,\u00a0rosemary<\/a>\u00a0and\u00a0coriander<\/a>\u00a0being the most prevalent. Olive oil<\/a>\u00a0is one of the bases of Portuguese cuisine, which is used both for cooking and flavouring raw meals.\u00a0<\/span><\/p>

Portuguese dishes include meats (pork, beef, poultry mainly also\u00a0game<\/a>\u00a0(hunting) and others), seafood (fish,\u00a0crustaceans<\/a>\u00a0such as lobster, crab, shrimps, prawns, octopus, and molluscs such as\u00a0scallops<\/a>, clams and barnacles), vegetables and\u00a0legumes<\/a>\u00a0(a variety of soups) and desserts (cakes being the most numerous). Portuguese often consume\u00a0bread<\/a>\u00a0with their meals and there are numerous varieties of traditional fresh breads like\u00a0broa.<\/em><\/span><\/p>

MEAL<\/strong><\/span><\/p>

Breakfast<\/strong><\/span><\/p>

A Portuguese breakfast often consists of fresh bread, with butter, ham, cheese or\u00a0jam<\/a>, accompanied by coffee, milk, tea or hot chocolate. A small espresso coffee (sometimes called a\u00a0bica<\/em><\/a>\u00a0after the spout of the coffee machine, or\u00a0Cimbalino<\/em>\u00a0after the Italian coffee machine La Cimbali) is a very popular beverage had during breakfast or after lunch, which is enjoyed at home or at the many caf\u00e9s in towns and cities throughout Portugal. Sweet pastries are also very popular, as well as\u00a0breakfast cereal<\/a>, mixed with milk or yogurt and fruit.<\/span><\/p>

Lunch,<\/strong><\/span><\/p>

\u00a0often lasting over an hour, is served between noon and 2 o’clock, typically around 1 o’clock and dinner is generally served around 8 o’clock. There are three main courses, with lunch and dinner usually including a soup. A common Portuguese soup is\u00a0caldo verde<\/em><\/a>, which consists of a base of cooked, then pureed, potato, onion and garlic, to which shredded collard greens are then added. Slices of\u00a0chouri\u00e7o<\/em><\/a>\u00a0(a smoked or spicy Portuguese sausage) are often added as well, but may be omitted, thereby making the soup fully vegan.<\/span><\/p>

Among fish recipes, salted cod (bacalhau<\/em><\/a>) dishes are pervasive. The most typical desserts are\u00a0arroz doce<\/em><\/a>\u00a0(rice pudding decorated with cinnamon) and\u00a0caramel custard<\/a>, known as\u00a0pudim de ovos<\/em>\u00a0or\u00a0fl\u00e3 de caramelo<\/em>. There is also a wide variety of cheeses made from the milk of sheep, goats or cows. These cheeses can also contain a mixture of different kinds of milk. The most famous are\u00a0queijo da serra<\/em><\/a>\u00a0from the region of\u00a0Serra da Estrela<\/a>,\u00a0Queijo S\u00e3o Jorge<\/em><\/a>\u00a0from the island of\u00a0S\u00e3o Jorge<\/a>, and\u00a0Requeij\u00e3o<\/em><\/a>.[10]<\/sup><\/a>\u00a0A popular pastry is the\u00a0pastel de nata<\/em><\/a>, a small custard tart often sprinkled with cinnamon.<\/span><\/p>

Fish and seafood<\/strong><\/span><\/p>

Fish is served\u00a0grilled<\/a>,\u00a0boiled<\/a>\u00a0(including\u00a0poached<\/a>\u00a0and\u00a0simmered<\/a>), fried or\u00a0deep-fried<\/a>,\u00a0stewed<\/a>\u00a0(often in\u00a0clay pot cooking<\/a>),\u00a0roasted<\/a>, or even\u00a0steamed<\/a>. Foremost amongst these is\u00a0bacalhau<\/em><\/a>\u00a0(cod<\/a>), which is the type of fish most consumed in Portugal.<\/span><\/p>

Other popular seafoods includes fresh\u00a0sardines<\/a>\u00a0(especially as\u00a0sardinhas assadas<\/em>),[13]<\/sup><\/a>\u00a0sea bass<\/a>, snapper, swordfish,\u00a0mackerel<\/a>, sole,\u00a0brill<\/a>,\u00a0halibut<\/a>,\u00a0John Dory<\/a>, octopus, squid,\u00a0cuttlefish<\/a>,\u00a0crabs<\/a>, shrimp and prawns,\u00a0lobster<\/a>, spiny lobster, and many other\u00a0crustaceans<\/a>, such as barnacles, hake,\u00a0horse mackerel<\/a>\u00a0(scad),\u00a0scabbard<\/a>\u00a0(especially in\u00a0Madeira<\/a>), and a great variety of other fish and\u00a0shellfish<\/a>, as well as\u00a0molluscs<\/a>, such as clams, mussels, oysters,\u00a0scallops<\/a>\u00a0and\u00a0periwinkles<\/a>.<\/span><\/p>

Ray fish<\/a>\u00a0is dried in the sun in\u00a0Northern Portugal<\/a>.\u00a0Canned<\/a>\u00a0tuna<\/a>\u00a0is widely available in\u00a0Continental Portugal<\/a>.<\/span><\/p>

Vegetables:<\/strong><\/span><\/p>

Vegetables that are popular in Portuguese cookery include numerous\u00a0cabbage<\/a>\u00a0and\u00a0collard<\/a>\u00a0varieties, tomatoes, onions and\u00a0bell peppers<\/a>. There are many\u00a0starchy<\/a>\u00a0dishes, such as\u00a0feijoada<\/em><\/a>, a rich\u00a0black bean<\/a>\u00a0stew with beef and pork, and\u00a0a\u00e7orda<\/em><\/a>, a Portuguese bread soup; \u2019\u2019cozido\u2019\u2019 stews with\u00a0kale<\/a>,\u00a0white beans<\/a>,\u00a0red beans<\/a>, Catarino and Bragan\u00e7ano,\u00a0fava beans<\/a>, black eyed beans;\u00a0pumpkins<\/a>\u00a0like\u00a0menina<\/em>\u00a0and\u00a0porqueira<\/em><\/span><\/p>

Fuits:<\/strong><\/span><\/p>

seasonal fruits, nuts and berries such as pears, apples, table grapes<\/a>, plums, peaches, cherries,\u00a0sour cherries<\/a>\u00a0melons, watermelons, citrus, figs, pomegranates, apricots, walnuts, pine nuts, almonds, hazelnuts, strawberries, raspberries, blackberries, redcurrant and blueberries \u00a0are part of the Portuguese diet. These are consumed naturally or used as desserts, marmalades,\u00a0compotes<\/a>, jellies and liqueurs.<\/span><\/p>

POPULAR DISHES<\/strong><\/span><\/p>

  1. <\/u>Leit\u00e3o \u00e0 Bairrada<\/strong><\/a>:<\/u><\/strong> roasted suckling pig\u00a0is a piglet fed on its mother’s milk. In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings.<\/a><\/span><\/li>
  2. Chanfana<\/strong><\/a>:<\/u><\/strong> goat<\/a>\u00a0slowly cooked in red wine, paprika and white pepper<\/span><\/li>
  3. Carne de porco \u00e0 alentejana<\/strong><\/a>: <\/strong>\u00a0<\/a>\u00a0is one of the most traditional and popular pork dishes of Portuguese cuisine. It is a combination of pork and clams, with potatoes and coriander. Usually, about 800\u00a0g of pork are marinated for some time in white wine, paprika, red pepper paste, chopped garlic, coriander, bay leaf, and salt and white pepper. Cumin is often added in northern Portugal as well. It is then fried until golden brown, when clams are added and cooked. Traditionally, this dish is served with cubed potato fries or baked potatoes.<\/a><\/span><\/li>
  4. Alcatra:<\/u><\/strong> beef\u00a0marinated<\/a>in red wine, garlic and spices like cloves and whole allspice, then roasted in a clay pot<\/span><\/li>
  5. Bife:<\/u><\/strong> is a slice of fried beef or pork marinated in spices and served in a wine-based sauce with fried potatoes, rice, or salad.<\/span><\/li>
  6. Espetada<\/strong><\/a>:<\/u><\/strong>(meat on a skewer) is very popular in the island of Madeira.<\/span><\/li>
  7. Alheira<\/strong><\/a>:<\/u><\/strong> a yellowish sausage from Tr\u00e1s-os-Montes, traditionally served with fried potatoes and a fried egg.<\/span><\/li>
  8. Farinheira<\/strong><\/a>:<\/u><\/strong>is another Portuguese smoked sausage, which uses\u00a0wheat flour<\/a>\u00a0as base ingredient.<\/span><\/li>
  9. Arroz de Pato:<\/u><\/strong> Duck rice<\/span><\/li>
  10. Queijo S\u00e3o Jorge<\/strong><\/a>:<\/strong> is a type of cheese made from cow’s milk with a spicy taste.<\/span><\/li>
  11. P\u00e3o de l\u00f3<\/strong><\/a>:<\/u><\/strong> sponge cake<\/span><\/li>
  12. Barriga de freir:<\/u><\/strong> a pastry means(nun’s belly).<\/span><\/li>
  13. Toucinho do c\u00e9u<\/u><\/strong>:<\/strong> a Pastry means bacon from heaven.<\/span><\/li>
  14. Caldeirada<\/strong><\/a>:<\/u><\/strong>is a stew consisting of a variety of fish and shellfish with potatoes, tomatoes, bell peppers, parsley, garlic and onions.<\/span><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    Portuguese cuisine\u00a0was first recorded in the seventeenth century, with regional recipes establishing themselves in the nineteenth century.\u00a0Culin\u00e1ria Portuguesa, by Ant\u00f3nio-Maria De Oliveira Bello, better known as Olleboma; was the first \u2018Portuguese-only\u2019 recipe book published in 1936. These spices include\u00a0piri piri\u00a0(small, fiery chili peppers),\u00a0white pepper,\u00a0black pepper,\u00a0paprika,\u00a0clove,\u00a0allspice,\u00a0cumin\u00a0and\u00a0nutmeg\u00a0are used in meat, fish or multiple savoury dishes from\u00a0Continental Portugal, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":332,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-3810","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nPORTUGESE CUISINE - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"Portuguese cuisine was first recorded in the seventeenth century, Portuguese dishes include meats (pork, beef, poultry mainly also game (hunting) and others), seafood (fish, crustaceans such as lobster, crab, shrimps, prawns, octopus, and molluscs such as scallops, clams and barnacles), vegetables and legumes (a variety of soups) and desserts (cakes being the most numerous). 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