This Portuguese bread has a lovely crisp crust and soft interior. It is delicious served with grilled sardines, or caldo verde, and the rest of the loaf made beautiful toast the following day. Continue reading
A simple salad of grilled peppers is the traditional accompaniment Portuguese grilled sardines. While some recipes dress the salad with red wine vinegar, I prefer to allow the flavour of the vegetables to come through.
The peppers and onion can either be grilled on the barbeque, or roasted on a baking sheet in a hot oven. If you make grilled pepper salad in advance, be sure serve it at room temperature (or even warm) to bring out the flavours. Continue reading
I fired up the barbeque for first time this season to grill these sardines for our dinner. You can fry sardines in a grill pan or in a hot oven, but they are so much nicer cooked over an open flame.
These were delicious served with a squeeze of lemon, some crusty Portuguese bread and the traditional grilled pepper salad. The only possible improvements would have been a seaside table and a chilled glass of vinho verde. Continue reading
For our Portuguese World Cup meal, we had caldo verde. I served it with some Ponte Nova cheese, chourico (Portuguese chorizo), Portuguese bread and pastéis de nata for dessert. My version of this soup is vegetarian, and based on the recipe in Madhur Jaffrey’s World of the East Vegetarian Cooking. I’ve been making caldo verde for years – back when kale was a challenge to find – and was happily surprised when both girls liked it from an early age. Maybe all that garlic? Continue reading