You could think of a cataplana as a light,summery stew. While it’s traditionally made in a lidded dish of the same name,any large,low casserole – or even a wok – is fine.
Inspired by the Portuguese napkin cake (guardanapos),my version uses pandan to flavour the sponge and is filled with kaya (Malaysian coconut custard) in place of the traditional doce de ovos (egg yolk cream). But there's no need to limit yourself to these pairings:replace the pandan extract with 1 teaspoon of vanilla essence for the little "napkins" and fill them with a dollop of jam and whipped cream for a simpler but no less delicious variation.
This spicy,delicious dish is made for eating with your fingers.
This delicious peri-peri sauce goes with just about anything – try it with chops,steaks,seafood,or even to take your snags to the next level. But on a butterflied chicken roasted over the coals of firewood you've collected? Perfect!
Piri piri is a classic Portuguese marinade for chicken,although here we use it for spatchcock. It varies in heat and this recipe is 'medium' hot. If you want more fire,use hot instead of sweet paprika.
A recipe from the Good Food collection.
These tarts are called pasteis de nata,or cream pastries,in their homeland of Portugal. They are notoriously difficult to make as the pastry requires a high temperature and the custard a low one,however this recipe for the home cook is achievable and gives an authentic result.
This is a great,simple marinade for chicken on the barbecue. Wings and drumsticks are also easy,but I especially like to cook a small whole chicken,flattened on the barbecue. To do this,increase the cooking time to 25-30 minutes (for a 1kg chicken),and cover with a lid while it cooks.
The Portuguese love their food. Travel around Portugal and you'll even find proud gastronomy between two slices of bread. The Francesinha (meaning ''Little Frenchie'' in Portuguese) is Portugal's decadent answer to the croque-madame. It's a huge meat-filled monster topped with egg and cheese,smothered in a beer-based sauce,and always served with French fries.
Bifanas are a matter of national pride. There are local variations of bifanas all over Portugal,but any Lisbonian will tell you theirs is the best. Thinly sliced pork is grilled and simmered in a rich,paprika-flavoured stock and served in a soft roll with sweet mustard and chilli. You'll need to marinate the pork overnight.