CZECH REPUBLIC – ENGLAND -

GREECE- PORTUGAL
 Situated in South Western Europe, Portugal has
borders with Spain plus a 1,793 coastline on the North
Atlantic Ocean. Its temperate climate ranges from
cooler and rainy in north to warmer and drier in
south. Although it has a mountainous region north of
the Tagus River, the rolling plains to south are ideal for
grazing livestock and the areas of woodlands and
forests are the ideal habitat for wild game.

 Portuguese cuisine is often confused

with neighbouring Spanish cuisine however it is
actually quite distinct due to its cultural isolation and
historical background.
With such a large coastline, it should not come as
any surprise that the sea has always been one
of the main source of food in Portuguese
cuisine.
 The Romans had an effect on the dietary habits
in this area. They introduced new ingredients
such as wheat to the different parts of the
country. It is thought they also introduced
olives (therefore olive oil), onions and garlic -
three ingredients which are indispensable in
Portuguese cuisine.
 The Arabs who occupied the southern parts of
Portugal from the early 8th Century AD also
had a huge effect on Portuguese cooking, not
only in the types of foods grown and
eaten, but also on the preparation of foods.
 . By the early 15th century, Portugal's sea-
faring explorers, such as Vasco da Gama, were
to add another dimension to the cuisine. By this
time spices such as coriander, saffron and
ginger, as well as tomatoes, potatoes, peppers
and many other ingredients from The New
World were introduced in Europe
  Vasco da Gama was the first European to open a sea-based trade
route to India. In an epic voyage, he sailed around Africa's Cape
of Good Hope.

 Portuguese “Caravela” – a sailing ship developed in the 15th century by the

Portuguese to explore along the West African coast and into the Atlantic
Ocean.
 It was also around this time - 15th century - that what
many think of as being the national ingredient of
Portugal, came into popularity. Salted “Bacalhau”
(cod) was used as a supplement to the usual cured
pork to feed the sailors on the long voyages to the far
east.
 Bacalhau is the
Portuguese name for
cod. It is a very
popular fish in
Portugal, so much so
that Portuguese say
they have a different
bacalhau recipe for
each day of the year!
For the sake of
interest, we will be
talking about a
certain type of cod
which is widely
used in Portuguese
cuisine i.e. dry, salt-
cured cod, also
called Saltfish in
other parts of the
world.
 This is the traditional Christmas Eve supper of
many families in Northern Portugal, namely in
Braga.
4 pieces dried salted cod
1 head green cabbage – couve portuguesa
4-8 medium-sized potatoes
4 eggs ( one egg per person )
2 dl olive oil
4 garlic cloves
wine vinegar or lemon juice
salt and pepper
1. Rinse the cod under cold running water to remove
any surface salt. Leave the fish pieces to soak for at
least 24 hours in a basin with cold water. Do not
cover the basin and change the water several
times.
2. About half an hour before the meal, drain the cod
portions and cook them in a pan with water and a
little salt ( if necessary ), together with the eggs
and potatoes.
3. Meanwhile, prepare the cabbage leaves and when
the cod and the potatoes are half cooked, add
them and let them cook as well. Do not cover the
pan with the lid so that the cabbage remains green.
4. To make the sauce, bring the olive oil and the
roughly chopped garlic to boil in a small
saucepan, remove from the heat, add a little of
wine vinegar or lemon juice, beat well and
serve in a sauceboat.
5. Just before serving, peel the potatoes, shell and
slice the eggs in halves.
6. Serve hot on a big platter and season with the
olive oil sauce, salt and pepper. Some people
prefer to prepare their own sauce, with the
ingredients mentioned above, on their
individual plates