4. PortugueseFood Situated in South Western Europe, Portugal has borders with Spain plus a 1,793 coastline on the North Atlantic Ocean. Its temperate climate ranges from cooler and rainy in north to warmer and drier in south. Although it has a mountainous region north of the Tagus River, the rolling plains to south are ideal for grazing livestock and the areas of woodlands and forests are the ideal habitat for wild game. Portuguese cuisine is often confused with neighbouringSpanish cuisine however it is actually quite distinct due to its cultural isolation and historical background.
5. Ancient Times, History and Influences on Portuguese Cooking With such a large coastline, it should notcome as any surprise that the sea has always been one of the main source of food in Portuguese cuisine.
6. The Romans had an effect on the dietary habits in this area. They introduced new ingredients such as wheat to the different parts of the country. It is thought they also introduced olives (therefore olive oil), onions and garlic - three ingredients which are indispensable in Portuguese cuisine.
7. The Arabs who occupied the southern parts of Portugal from the early 8th Century AD also had a huge effect on Portuguese cooking, not only in the types of foods grown and eaten, but also on the preparation of foods.
8. . By the early 15th century, Portugal's sea-faring explorers, such as Vasco da Gama, were to add another dimension to the cuisine. By this time spices such as coriander, saffron and ginger, as well as tomatoes, potatoes, peppers and many other ingredients from The New World were introduced in Europe
9. VASCO DA GAMA Vasco da Gama was the first European to open a sea-based trade route to India. In an epic voyage, he sailed around Africa's Cape of Good Hope. Portuguese “Caravela” – a sailingshipdevelopedinthe 15th centurybythePortuguese to explore alongtheWestAfricancoastandintotheAtlanticOcean.
10. Cod – “Bacalhau” It was also around this time - 15th century - that what many think of as being the national ingredient of Portugal, came into popularity. Salted “Bacalhau” (cod) was used as a supplement to the usual cured pork to feed the sailors on the long voyages to the far east.
11. Cod – “Bacalhau” Bacalhau is the Portuguese name for cod. It is a very popular fish in Portugal, so much so that Portuguese say they have a different bacalhau recipe for each day of the year! For the sake of interest, we will be talking about a certain type of cod which is widely used in Portuguese cuisine i.e. dry, salt-cured cod, also called Saltfish in other parts of the world.
12. ChristmasEveCod – Bacalhau da Consoada – A recipe… This is the traditional Christmas Eve supper of many families in Northern Portugal, namely in Braga.
14. PREPARATION 1. Rinse the cod under cold running water to remove any surface salt. Leave the fish pieces to soak for at least 24 hours in a basin with cold water. Do not cover the basin and change thewaterseveraltimes. 2. About half an hour before the meal, drain the cod portions and cook them in a pan with water and a little salt ( if necessary ), together with the eggs and potatoes. 3. Meanwhile, prepare the cabbage leaves and when the cod and the potatoes are half cooked, add them and let them cook as well. Do not cover the pan with the lid so that the cabbageremainsgreen.
15. PREPARATION 4. To make the sauce, bring the olive oil and the roughly chopped garlic to boil in a small saucepan, remove from the heat, add a little of wine vinegar or lemon juice, beat well and serve in a sauceboat. 5. Just before serving, peel the potatoes, shell and slice the eggs in halves. 6. Serve hot on a big platter and season with the olive oil sauce, salt and pepper. Some people prefer to prepare their own sauce, with the ingredients mentioned above, on their individual plates
