Food Nostalgia- Portuguese food I miss... (Part 1)
This post is dedicated to those food items which make me lick my fingers, happy to indulge and not regret it one bit. A collection of my favorite and most missed Portuguese food items...food nostalgia at its best!
1. Pasteis de Bacalhau (Codfish fritters)
These little crunchy pieces of heaven can be eaten cold or fresh off the pan. The interiors have a soft and soothing
consistency, backed by the saltiness of Portugal's most loved fish (Codfish) and a bit of herbed potatoes. Found in most pubs, restaurants, cafes...they can be had any time of the day, and in plenty of numbers!
2. Lapas Grelhadas com limao (Grilled Limpets seasoned with garlic, butter & lemon)
This sublime (ah...finally an opportunity to cleverly refer to this blog's title!) platter is typical of the Madeira Island region and sadly, it's hard to find elsewhere. Limpets are saltwater snails (aquatic gastropod mollusks) which fishermen (and anyone who is ready for a challenge) expertly pluck/collect from sea-side rocks where they generally house themselves in colonies. They are absolutely
wonderful with tons of garlic, lime juice and butter and are eaten as an appetizer or as bar/pub food to
be downed with a chilled beer!
3. Pasteis de Nata (Mini Egg Custard Tarts with Cinnamon)
These mini tarts are a celebrated traditional dessert/snack, very much in demand through the year. They are cooked in the oven to perfection (I love the slightly burnt ones on top) and finally sprinkled with powdered sugar and cinnamon at the time of eating. Had on their own, with coffee, as a dessert or as pure gluttony they have a beautiful crunch on the outside, while their inside is a warm and moist delight!
4. Fios de Ovos (Angel's Hair/Egg Threads)
Like most portuguese desserts, Fios de Ovos are presumed to be invented by monks and nuns around the 15th- 16th century. Made primarily of egg yolks, they acquire their thread-like consistency by being passed through a special cooking utensil right before falling into and being boiled in a decadent sugar syrup. They can be had on their own or used as garnish in cakes/side-dishes. Believe me, once you have a spoonful, you are doomed...they are divine!
5.Chamucas de Galinha com Caril (Chicken Samosas with Curry Spices)
Now, while I do live in India and while I like Samosas in general and I don't dispute their Indian origins and authenticity...I have to admit to preferring the Portuguese adaptation of the dish. Most of the easily (and cheaply) available samosas in India are vegetarian in nature (which in this case means, lots of potato filling with some peas) and are quite thick and heavy. The Portuguese version commonly found in bars and once again, generally accompanied with some beer is quite thin on the crust and absolutely filled with a beautiful chicken mince. It's also nicely infused with spices for a great kick in the senses! Strangely enough, I sometimes had then cold and still enjoyed... :)
More to come soon!
