Portuguese cuisine evolved slowly over centuries and is an amalgamation of techniques and flavors of many different cultures. It is not hard to see the Spanish and Mediterranean influences on Portuguese fare, although it remains unique because of the way it brings them into play. A diet rich in beans and legumes as well as leafy greens, the Caldo Verde is a very appropriate representation of this cuisine.The Caldo Verde is a starchy soup made from potatoes and Kale, which gives it its vivid green color. Diced onions and garlic are sauteed briefly. Sliced potato is added in and simmered with enough water till cooked through and then pureed. The Kale is shredded finely and introduced at this point and simmered for 5 minutes. Chorizo sausage ( in the absence of Portuguese sausage) is thinly sliced, fried and stirred into the soup.
Portuguese Baked Flan was the dessert of choice. Sugar and water are made into a deep golden caramel and poured into individual flan dishes to coat the bases. Milk and heavy cream are boiled and added to egg yolks with a few drops of vanilla essence and a little caramelized sugar. This mixture is poured into the dishes and baked in a pan half filled with boiling water and baked till set. Chilled and served with assorted berries, they are the perfect ending to an unseasonably warm October evening. 
Romania is coming up next......
No comments:
Post a Comment