Portuguese Recipes And Cuisine

Portuguese culinary art is very different from other that of other European countries, reflecting the country's relative isolation in Europe (it is bordered only by Spain) and Portugal's long maritime tradition - with Portuguese adventurers bringing back many influences from the New World, Africa, the Far East, and the East Indies - and fish and seafood being a major and of import portion of the Portuguese diet. Portuguese culinary art is particularly known for salted cod, pork, and its exciting usage of spices.

Some popular Portuguese dishes include:

- Bacalhau - salted pod - there are many different ways that this tin be cooked, some say 1 manner for each twenty-four hours of the year, whereas other states over 1,000.

- Caldeira - a fret consisting of a assortment of different types of fish (and sometimes shellfish), together with potatoes, tomato and onion. Spices are sometimes added as well - typically nutmeg and saffron, cloves, allspice, piri-pri, Oregon land ginger and curry powder, depending on the region.

- In general, as celebrated previously, thanks to the country's long maritime tradition, a broad assortment of fish and shellfish are eaten in Portuguese cuisine. These include crabs, hake, Equus caballus mackerel (scad), lamprey, lobster, octopus, pilchards (especially when broiled as sardinhas assadas), scabbard. sea bass, runt and squid.

- Cozido á portuguesa - a traditional rich meat stew, made with beef cattle and porc (or sometimes chicken), cabbage, carrots, turnips, rice, potatoes and Portuguese smoked sausages.

- Pastéis Delaware nata - little creamy tarts, originally from Lisbon, but now popular throughout Portugal, as well as former Portuguese colonies.