Transcript Diapositive 1

COMENIUS MULTILATERAL PARTNERSHIP
“The Revival of the historical food of
Europe and benefits for healthy diet of
population””
GASTRONOMY OF PORTO
AND “REGIÃO DO MINHO”
Portuguese cuisine is
very diverse, with
different regions
having their own
traditional dishes.
We consume a lot of
codfish (bacalhau in
Portuguese), for
which there are
hundreds of recipes.
Two other popular
fish recipes are grilled
sardines and
caldeirada.
Our typical meat recipes,
that can be made out of
beef, pork, lamb, or chicken,
include cozido à
portuguesa, feijoada, frango
de churrasco and rojões.
Francesinha, and
bifanas (grilled pork)
or prego (grilled beef)
can be considered as
our fast food dishes.
The Portuguese art of
pastry has its origins
in Middle-Ages
Catholic monasteries.
Pastéis de Belém
and Ovos Moles are
good examples of our
very sweet pastry.
Portuguese wines have
deserved international
recognition since the
times of the Roman
Empire.
Our most famous one is
Vinho do Porto (Port
Wine), being the Douro
Wine Region the oldest
in the world.
Leite Creme Dourado
Preparation time: less than 30
minutes
Cooking time: 15 minutes
Serves 16
Ingredients
- 1 litre milk
- 1 cinnamon stick
- 1 lemon zest
- 400 g sugar
- 12 egg yolks
- 2 tsp. “Maizena” flour
- sugar to sprinkle
Preparation method
Pour the milk into a saucepan, add the lemon
zest and the cinnamon stick and, stirring it
with a wooden spoon; slowly bring to the boil.
Remove from the heat.
Remove the lemon zest and the cinnamon
stick from the milk.
Meanwhile, in a bowl, beat together the sugar,
the “Maizena” flour and the egg yolks.
Little by little, add the milk to this mixture of
sugar, flour and eggs. Cook it, without
stopping to stir, until it thickens and coats the
back of a spoon.
To serve, pour into a large bowl or individual
dessert dishes and let it cool until a thin skin
on top is formed. Sprinkle with sugar and
caramelize under a very hot grill.
“Rojões à Minhota “
Preparation time: less than 30 minutes
Cooking time: 2 hours
Serves 4
Ingredients
- 1.5 kg boned leg pork, trimmed and cut into
6 cm pieces
- boiled pork blood, sliced
- floured pork tripe, cut into chunks
- 3 tbsp lard
- 2 glasses dry white wine
- 4 garlic cloves, peeled and sliced
- 1 tbsp paprika
- 2 bay leaves
- 1 tbsp ground cumin
- 4 tbsp olive oil
- salt and pepper.
Preparation method
Prepare the marinade by mixing the wine, the
sliced garlic, the paprika, half of the ground
cumin, the salt and the pepper. Place the
meat in this marinade mixture, and leave it
there for 8 hours, preferably overnight. Heat
the oil over medium heat in a large saucepan,
and sauté the meat until browned on all sides.
Add the marinade mixture, the lard and the
bay leaves, and cook slowly until the meat is
softened. In a frying pan, place a bit of the
lard, in which the pork was cooked, and fry
the sliced boiled blood and the floured tripe
until slightly browned. When ready to serve,
sprinkle with the rest of the cumin. Serve with
chips, rice and a green salad.
THE END