Portuguese Recipes

Portuguese Recipes

Browse the best dishes from the Portuguese coast, including piri-piri chicken.

How to make The Best Shortcrust Pastry AND Blind Bake a Pie/Tart Shell | Cupcake Jemma

There are lots of different kinds of pastries out there and for each type there are hundreds of slightly different ways to do it. Shortcrust is my favourite of all time. A ‘Short’ pastry should be sturdy enough to hold a filling, but light, snappy and slightly crumbly too so it melts in your mouth. This is my FAIL-SAFE Shortcrust Pastry recipe, plus a demo on how to ‘Blind Bake’ at tart or pie shell so that you can fill…

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Sardines Recipe | Fresh Sardines Naples Style

Sardines Recipe | Fresh Sardines Naples Style 2 pounds fresh sardines 1 cup all-purpose flour 3/4 cup olive oil 2 cloves garlic, chopped 1 cup white vinegar 1 cup white wine 1/2 cup fresh mint leaves Prepare the sardines by removing the heads and back bones. Rinse and pat dry. Dredge in flour, shaking off any excess. Heat olive oil in a large skillet over medium-high heat. When the oil is hot, fry the sardines a few at a time…

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“FOODING AROUND” with Azorean Cooking “My Family to Yours” Recipe Book

MARIA LAWTON, Cookbook Author, joins John Rega on the “FOODINING AROUND” with Specialty Foods, Wines & People TV Show ( foodingaround.com) preparing “Molho de Tomate com Cebola e Ovos” ( Tomato Sauce with Onions and Eggs) from her recent cookbook, “AZOREAN COOKING” My Family to Yours . Azorean Green Bean (azoreangreenbean.com) is all about preserving the food and culture of the Azores. There’s a lot of overlap between the Azores and continental Portugal, and we’ll be taking a look at…

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Bacalhau com broa recipe – Portugese Cuisines

The flavours of Portugal are summed up in this beautiful combination of salt cod, smashed roast potatoes, crunchy cornbread crumbs, roast capsicum and olives. Perfect with a glass of mellow Portuguese red wine! Ingredients • 600 gthick bacalhau fillet • 2 cupsmilk, approximately • ½red onion, cut into chunks • 3dried bay leaves • 3garlic cloves, 2 left whole, 1 chopped • 1 tspblack peppercorns • 1 kgsmall new potatoes • olive oil, for drizzling • salt • 1red capsicum,…

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Roasting a Whole Suckling Pig at DBGB’s (Vegans Beware)

The menu at New York’s DBGB Bar & Restaurant boasts a whole stuffed suckling pig, a large format meal perfect for 6–12 people to share. Watch for a peak behind the scenes at how the pig is prepared, from butchering to table-side presentation. For more episodes of The Meat Show, click here: — — — — — — — — — — — — — — — — — — — — — — —  Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get…

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Poi Malasadas From Kamehameha Bakery Are Doughnuts Taken To A New Level — Deconstructed

Presented By The Hawaiian Islands Slightly purple and glazed with poi-flavored sugar, Honolulu’s best doughnut combines a local island flavor with a Portuguese technique. On today’s episode of Deconstructed, watch Kamehameha Bakery’s poi glazed malasadas come to life, from the mixer to fryer to the final toss of icing. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our…

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