They smell good and taste even better! Without them, Portuguese cuisine wouldn’t be the same.
Parsley, oregano, coriander, chives, thyme, mint, basil, chilli, rosemary, laurel… There is no end to the list of aromatic herbs that can make all the difference when bringing new flavours to your dishes. What are your favourite herbs?
“Portugal’s barn”, the Alentejo’s nickname, comes from the old days when the plains were all covered in wheat and barley.
Although the cereal culture has lost some ground to other cultures, such as cork oaks and olive trees, it still stands strong among them as the region’s symbol and a source of livelihood.
Barley is a cereal belonging to the wheat family, and it was, up until the rise of the latter, the most consumed by mankind. Well-known for its use in beer brewing, it is a versatile product also used in bread making, and its grains can be a part of delicious recipes. Do you know any other use for barley?
There are two to four broad beans in each pod – seeds, shaped like a kidney – that many of us have peeled with our grandmothers.
In this dish, they pair perfectly with chouriço and other sausages. Two precious tips when choosing fava beans: quality: choose the thickest pods, without dark or yellowish spots; – quantity: a kilo of broad beans (counting the weight of the pod) serves about six people. And yes, these broad beans ended up on a plate.
Raw or cooked they lend themselves to various recipes but are not, truth be told, a favorite ingredient in haute cuisine.
Shaped like small trees, broccoli from the cabbage family are famous for their peculiar shape, nutritional richness, and health benefits. Raw or cooked they lend themselves to various recipes but are not, truth be told, a favorite ingredient in haute cuisine. On the other hand, its spikes – or first sprouts – are much tastier and even more versatile than “adult“ broccoli. Look for them in the farmers‘ markets and be surprised!
Fruit of the chestnut trees of the municipalities of Marvão, Castelo de Vide and Portalegre, the Chestnut of Marvão Portalegre DOP comes in the Bárea, Clarinha or Enxerta, and Bravo varieties.
It stands out for its colour, which varies from dull dark brown (Bárea variety), lighter brown (Clarinha or Enxerta) and bright reddish-brown (Bravo) and also for its peeling that, like its colour, differs depending on the variety. More than roasted on the stove on São Martinho’s Day, the Chestnut of Marvão Portalegre DOP takes a central role in several typical regional dishes, such as chestnut soup or pork with chestnut. As for its nutritional value, the Health Ministry highlights: “When compared to nuts, the chestnut has a lower caloric content, since it is low in fat (and the fat it contains is essentially polyunsaturated) and does not contain cholesterol. (…) It is a source of nutrients, namely vitamins, minerals and protective chemical compounds for the cells. Vitamins present in the chestnut include vitamin C, vitamin B6, and folic acid (….)”
Composed mostly of water and a source of minerals and vitamins, cucumber has such a low caloric index that it takes more calories to eat than those it has in it.
Tasty, fresh, and versatile, cucumber is a constant presence in summer recipes. Whether in salads, gazpacho (Portuguese style), as a snack, or a cold soup, it is up to anything. Composed mostly of water and a source of minerals and vitamins, cucumber has such a low caloric index that it takes more calories to eat than those it has in it. Interesting, isn‘t it?
Grapes can be eaten from the bunch, transformed into wine, or cooked in a famous “uvada” (grape and seasonal fruit jam typical of the harvest in the western region), used in several different ways they have many benefits for our health.
In addition to being rich in vitamins and minerals, they have powerful antioxidant properties. Small in size but with plenty of qualities, we couldn’t end September without talking about grapes!
It is abundant all along the Portuguese coast.
Some people call it the Portuguese Cod as, in our waters, it is the species with the most similarity to cod. Unlike the latter, however, the hake is sold on the same day it is fished and is consumed fresh and not salted. It is abundant all along the Portuguese coast. It lends itself to almost any recipe; boiled, oven-baked, or cut in fillets, it is yummy!
Roasted lamb is, alongside young goat (predominantly further north), one of the greatest gastronomic traditions of this festive season.
This is the meal protagonist in most portuguese houses on Easter, especially in the alentejo. ‘Borrego’ is the lamb‘s calf when under 12 months (then it is called ‘cordeiro‘). Also known as ‘anho‘, its meat is very tender and tasty and is an excellent source of protein and vitamin B12. Roasted lamb is, alongside young goat (predominantly further north), one of the greatest gastronomic traditions of this festive season.
It is one of the most popular river fish in Portugal, particularly in Ribatejo, where it is reputed to be one of the best.
There are about 70 species of mullets in the Mugilidae family spread over temperate and tropical waters around the world. Fish that lives along the coast and frequently goes up the rivers (there are mullets exclusively of fresh water) feed from the bottom and is a favorite in commercial and sport fishing. The liza mullet (fataça) is one of such 70 species. It adapts to low levels of salinity, travels in numerous schools, and feeds on practically everything. It is one of the most popular river fish in Portugal, particularly in Ribatejo, where it is reputed to be one of the best. It usually arrives fried or roasted at the dish, but depending on the chef‘s boldness, there are more ways to cook it!
The breed is linked to the Alentejo cork oak forest and is an essential balance agent in this ecosystem.
Mertolenga is a bovine breed from the Alentejo distinguished by its medium height, red, pink, or mottled red and white coat, and white horns. Its meat is highly appreciated for its tenderness and juiciness, and flavor. The breed is linked to the Alentejo cork oak forest and is an essential balance agent in this ecosystem.
It is a millenary food, a fundamental part of the Mediterranean diet, and Portuguese gastronomy.
The olive tree is one of the oldest cultivated trees in the world. From its fruit, we extract “liquid gold,” also known as olive oil. It is a millenary food, a fundamental part of the Mediterranean diet, and Portuguese gastronomy. Alentejo and Trás-os-Montes are the most significant regions for the production of olive oil in Portugal, a culture inherited from the Romans. Its properties are widely known and its use is made both raw and hot. This use is the critical factor when choosing the type of oil to use: virgin oil is suitable for sauteing, roasting, soups, and marinades, while extra virgin olive oil is better for tasting with bread, seasoning raw, using in confectionery or sauces.
White gold of the forests, pine nuts are the most valuable dried fruits, and no wonder why: its production process, harvest and transformation are intricate and time-consuming.
The fruit of the stone pine (in the Mediterranean) is very rich in proteins and has large amounts of omegas 6 and 3, protein, phosphorus, iron, manganese and zinc. Portugal holds about 5% of its world production, a far cry from Asian production, large in quantity but much weaker in quality.
It is one of the oldest fruits on record and also one filled with great nutritional properties.
Originating in Asia and the Middle East, it spread throughout the world, and Portugal was no exception, the Algarve being the region that produces the most significant quantities. It is one of the most appreciated fruits in autumn and can be used in many ways – ranging from juices to desserts – but it has, for many, a big con: they are difficult to prepare! Regarding its many properties, the DGS writes: “It has a considerable concentration of substances with antioxidant properties, being rich in polyphenols (anthocyanins and tannins), with an antioxidant potential almost three times higher than red wine and green tea. (…) Pomegranate has a low energy value, about 50 kcal per 100g of the edible part. It is also a source of fibre and rich in vitamins and minerals, namely, carotenes, vitamin C, potassium, and iron.
The one considered the best breed of pigs in Portugal.
The Alentejo cork oak forest is their home. It is here that is bred, on an extensive basis, the one considered the best breed of pigs in Portugal: the Porco Puro Alentejano (pure Alentejo pig). The animals live in the countryside and feed mainly on acorns, herbs, and stubble, which results in tasty, tender, and juicy meat.
Purslane is a middle eastern weed that can be found pretty much everywhere in Portugal but especially in the Alentejo, where it’s part of many traditional regional recipes.
Among this plant’s many curiosities and singularities, some are fascinating: it’s an essential vegetable source of omega-3, and its acidic flavour depends on the time of the day you pick the herb (it’s more acid if picked in the morning).
In gastronomy, it is highly appreciated for its tender, tasty and delicate meat.
It is the smallest bird of the chicken family and excels in the art of camouflage. The quail is distinguished by its plump body, long and pointed wings, and brown down with beige stripes on the back. In gastronomy, it is highly appreciated for its tender, tasty and delicate meat. Fried, roasted, stewed, stuffed, sweaty, whatever way you cook it, it will always be tender and juicy.
This flatfish, lives on sandy bottoms and is recognized and appreciated for its elegant and intense flavor.
Just like his relative the sole, the turbot remains quiet under the sand for a long time to surprise the prey. This flatfish, lives on sandy bottoms and is recognized and appreciated for its elegant and intense flavor. Whether fried, grilled or oven baked, turbot can easily outshine many of the most prized fish in the market.
The walnut, like the acorn and the hazelnut, is a small fruit capable of great benefits.
It is said that foods take the form of organs of the human body they are good for – in this case, it is not hard to recognise a shape similar to that of the brain. In fact, walnuts are rich in omegas 3 and 6, essential for proper brain and nervous system function. But there are more benefits: the walnut is rich in calcium, iron, magnesium, phosphorus, zinc and B vitamins and is a source of fats – but good fats. Eat it raw, use it in salads, replace meat in vegetarian and vegan recipes, or as a base or complement for delicious desserts. The walnut is suitable for everything: a true superfood!
They can be found all over the country, but it is in Trás-os-Montes and Alentejo that the most delicious ones can be found.
Sentinels of spring, wild asparagus begin to emerge after the rains and the mild days that herald the season of renewal. “The most delicate of vegetables,“ as Grimod de la Reynière called it, enjoys the company of vines and olive trees, so it is near them that the wild asparagus are usually found. Mostly dark green in colour, but with some violet specimens, it is a tender, fleshy, crunchy and acidic vegetable, that tastes better the more rare it is cooked. From the same family as onions and leeks, it exists in more than 300 species, of which only 20 are edible. They can be found all over the country, but it is in Trás-os-Montes and Alentejo that the most delicious ones can be found.
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