Interesting how I rarely post Portuguese recipes. We get used to searching for meal ideas in the same spots and tend to forget the deliciousness and simplicity of my home country’s gastronomy. To make up for it, this post features Portuguese recipes only. Two originals and 2 from a great book entitled The New Portuguese Table by David Leite. The book is beautiful! It starts by highlighting the food and wines of different regions of Portugal followed by the different condiments, cheeses, and meats that we traditionally use when cooking. Then come the recipes, each with a small introduction about the dish’s origins. I can’t deny that I get fairly nostalgic every time I open this book. Hope this post makes you curious to explore this country’s flavours further.
Empadas de Galinha/ Mini-Chicken Pies – If you ever visit Portugal you will find these pies in any patisserie. In Portugal a patisserie (pastelaria) includes both sweets and savoury treats, and mini-chicken pies are a staple. Using copious amounts of butter, Chris made the puff pastry and we followed the recipe from page 46 of The New Portuguese Table. So, so good!
Canja de Galinha/Chicken Soup – The good thing about chickens is how everything can be used, including the bones and any leftovers bits. With them a fragrant broth was made and used for this Portuguese chicken soup that was eaten later in the week. The recipe is also from The New Portuguese Table (page 66) and included lots of fresh lemon juice and a hint of mint.
Candied Almonds – In Portugal, Easter includes an ample supply of almonds. From plain, covered in chocolate or sugar, almonds are everywhere. I decided to make our own this year to give our kiddo a taste of Portugal’s Easter. Let’s just say that they were very well received by our 2 year old. The recipe is below.
Portuguese Tuna Salad – I absolutely love how unpretentious, fast, and exceptionally pleasant this tuna salad is. My mother used to make a big bowl of it frequently and it was one of my favourite dishes, especially in warm summer days. The recipe is also below.
- 1 cup whole almonds
- 1 cup sugar
- 1 cup water
- 1 Tbsp. cocoa powder
- 1 tsp. vanilla extract
- 1tsp. ground cinnamon
- In a pot add all the ingredients and take the pot to the stove in medium heat. Stir constantly until all the liquid evaporates (about 20 min).
- After foaming, the sugar starts having texture similar to sand. At that point, turn off the heat and continue stirring until the sugar has enfolded all the almonds.
- Put the almonds in a tray lined with parchment paper and stir the tray to separate the almonds.
- Let them cool and place them in an airtight container to maintain crispiness.
- 2-3 potatoes chopped in medium cubes
- 2 medium carrots chopped in cubes
- 1 medium onion finely chopped
- ¼ cup olive oil
- 2-4 Tbsp. white vinegar
- 4 cups of lettuce shredded
- 2 cans tuna
- 2 boiled eggs shelled and chopped
- Salt and pepper to taste
- Take a medium pot fill with water to the stove in medium-high heat. Once the water is boiling add the potatoes and carrots.
- In the meantime, in a large bowl add the onions, tuna, olive oil, and vinegar. Stir and let the onions and tuna marinate while the potatoes and carrots are cooking.
- Once the potatoes and carrots are ready (about 10 min), rinse them under cold water.
- Add the potatoes and carrots to the bowl and mix well.
- Mix in the lettuce and the eggs. Taste and see if it needs salt and pepper or more olive oil and vinegar. I particularly like this dish drenched in olive oil and vinegar.
Note – If you decide to buy Leite’s book through my link I receive a small commission at no extra charge to you.