Suchergebnisse für “Portuguese”
50 Ergebnisse auf Food Glory
Rezepte
47
Foi Thong
Foi Thong is fine golden egg-yolk threads cooked in fragrant sugar syrup.
Pork Vindaloo
Pork Vindaloo is a distinctive Indian main rooted in Goa's Indo-Portuguese cooking, celebrated for pork, vinegar, garlic, chilli and spice.
Bolinho de Bacalhau
Crisp salt-cod and potato fritters with a fluffy, parsley-scented centre.
Casquinha de Siri
Creamy seasoned crab baked in its shell beneath a golden crumb.
Feijoada
Black beans slowly cooked with pork and served with rice, greens, farofa and orange.
Moqueca Baiana
Bahian fish stew with coconut milk, dendê oil, tomato, peppers and coriander.
Bobó de Camarão
Prawns in a velvety cassava and coconut sauce scented with dendê and coriander.
Peixada Cearense
Fish gently cooked with tomatoes, peppers, coconut milk and vegetables, served with pirão.
Caldeirada Paraense
Amazonian fish stew with tucupi-influenced acidity, tomatoes, peppers and herbs.
Pirarucu de Casaca
Layered Amazonian pirarucu with cassava, banana, vegetables and coconut milk.
Maniçoba
A slow-cooked Amazonian stew of processed manioc leaves and pork, prepared over several days.
Rabada com Agrião
Slow-braised oxtail in rich gravy with peppery watercress.
Cuscuz Paulista
A moulded São Paulo savoury couscous of cornmeal, tomato, fish, eggs and vegetables.
Quindim
Glossy yellow coconut custards with a dense sweet base and soft egg-rich top.
Pudim de Leite Condensado
Silky condensed-milk caramel custard baked gently in a ring mould.
Cocada Branca
Chewy white coconut sweet made from fresh coconut and sugar.
Bolo de Rolo
Many thin layers of cake rolled with guava paste into a tight spiral.
Canjica Doce
Creamy white-corn pudding with milk, coconut, cinnamon and peanuts.
Chouriço Assado
Portuguese chouriço flambéed or grilled until blistered and smoky.
Rissóis de Camarão
Crisp crescent pastries filled with creamy prawn sauce.
Bacalhau com Natas
Salt cod, potatoes and onions baked in a creamy sauce beneath a golden crust.
Arroz de Pato
Portuguese duck rice baked with chouriço until crisp on top and succulent underneath.
Carne de Porco à Alentejana
Pork marinated with paprika and wine, fried with potatoes and finished with clams.
Cataplana de Marisco
Aromatic Algarve seafood stew steamed in a cataplana with tomatoes, peppers and wine.
Cozido à Portuguesa
A generous Portuguese boiled dinner of meats, sausages, cabbage, potatoes and vegetables.
Sardinhas Assadas
Charcoal-grilled sardines with sea salt, lemon and roasted peppers.
Bifanas
Thin pork steaks marinated with garlic, paprika and white wine, served in crusty rolls.
Feijoada à Transmontana
Northern Portuguese bean stew with pork, chouriço, cabbage and paprika.
Polvo Guisado
Tender octopus stewed with tomato, wine, onion and herbs.
Espetada Madeirense
Madeiran beef skewers rubbed with garlic and bay, grilled over fierce heat.
Pão de Ló
Light Portuguese sponge cake with a golden crust and tender egg-rich centre.
Sericaia
Alentejo egg and milk pudding baked with cinnamon until dramatically cracked.
Queijadas de Sintra
Small cinnamon-scented fresh-cheese tarts in crisp pastry shells.
Bolo de Bolacha
No-bake Portuguese coffee biscuit cake layered with buttercream.
Caldo Verde
Opens the meal with clear regional flavour, simple presentation and a strong sense of place.
Amêijoas à Bulhão Pato
Opens the meal with clear regional flavour, simple presentation and a strong sense of place.
Peixinhos da Horta
Opens the meal with clear regional flavour, simple presentation and a strong sense of place.
Salada de Polvo
Opens the meal with clear regional flavour, simple presentation and a strong sense of place.
Pataniscas de Bacalhau
Opens the meal with clear regional flavour, simple presentation and a strong sense of place.
Bacalhau à Brás
Comforting flavour, cultural heritage and the kind of cooking that makes a meal feel memorable.
Arroz de Marisco
Comforting flavour, cultural heritage and the kind of cooking that makes a meal feel memorable.
Açorda à Alentejana
Comforting flavour, cultural heritage and the kind of cooking that makes a meal feel memorable.
Polvo à Lagareiro
Comforting flavour, cultural heritage and the kind of cooking that makes a meal feel memorable.
Pastéis de Nata
A memorable texture, a sense of occasion and the sweet finish that makes the cuisine feel complete.
Arroz Doce
A memorable texture, a sense of occasion and the sweet finish that makes the cuisine feel complete.
Toucinho do Céu
A memorable texture, a sense of occasion and the sweet finish that makes the cuisine feel complete.
Francesinha
Comforting flavour, cultural heritage and the kind of cooking that makes a meal feel memorable.