Portuguese Cuisine

ingredients

Bacalhau

Bacalhau is cod fish which has been dried and salted to preserve it. It is said that there is a different dish using bacalhau for every day of the year in Portuguese cooking.

Bay leaves

Bay leaves are one of the few herbs that don't lose their flavour when dried, rather the flavour is more intense. They can be bought as whole dried leaves or ground and is also popular as a fresh herb.

Cheese

Mild goats cheeses are the most popular in Portuguese cooking.

Chourico

Chourico is made from pork and flavoured with garlic and paprika which also gives it a rich red colour. It is smoked and can be bought fresh or dried. A traditional way of heating and serving it is in an 'asador'. This is a terracotta dish where the chourico sits on a rack and a type of Portuguese grappa is poured beneath and lit giving a wonderful smoky flavour to the sausage.

Olive Oil

Olive oil is used for cooking with and dressing a finished dish before serving.

Paprika

Paprika is known as colorau in Portuguese and is without doubt the most widely used spice in Portuguese cooking. Sweet smoked paprika rather than the hot version is used.

Piri Piri Sauce

Piri Piri sauce was introduced from African Portuguese colonies, this sauce has now become a widely used sauce in Australia

Quince Paste

Quince Paste is a staple in every home and is often served with a mild cheese. Children eat it on sandwiches and it is regarded by some as the Portuguese equivalent to Vegemite.