When we sit at a table, we hope and expect to savour new flavours and textures, we hope to experience food that will warm our very souls. But what transforms ingredients on a plate into an unforgettable supper, are the people, that gather around to share a meal and conversations, journeys and experiences. People who give in, and wallow in the simple pleasure of each others company, remaining long after the table has been cleared. It is for this reason, we laid the details of our Portuguese table.
As we set À MESA for a Portuguese supper, we laid what was the beginning of a new story. We not only hoped to introduce our guests to humble Portuguese food, but join people at a table to share old stories, and wished for new ones to be told and created. Set in a mellow candlelit environment, we invited old friends and new ones too, that transformed our humble table into what was described by one of guests as: " a fabulous, delicious feast amongst such good lively company".
THE MENU
Portuguese salgados, including Pasteis de bacalhau (salt cod cakes), Rissois de Camarāo (prawn rissois) and Beef Croquets were served with Black Caipirinha or White Sangria. Followed by Caldo Verde, a hearty Portuguese cabbage and Chouriço soup, traditionally served at midnight on new years eve, or on Portuguese celebrations. A good caldo verde requires hips of shaved portuguese cabbage (I used locally sourced cavolo nero) and a slice of chouriço and good olive oil added just before serving.
Cod is served in 1001 forms in Portugal. Our Fish course was Bacalhau com crosta de Migas (cod with a cornbread crust) served with Migas de Couve (cabbage and garlic infused corn bread). Which turned out to be one of the evenings favorite courses.
For the meat dish we served Pork Loin with chestnuts, russets and roast vegetables. We loved that our guests had seconds. Surely a tradition encouraged at a Portuguese table!
And finally,for dessert: Port and Spice Flan, Biscuit Coffee Cake and Nuvens com Doce de Ovos (clouds with portuguese sweet egg cream)
You can hear a little more about "À MESA" on Flavour105 with Alan.
THE MENU
Portuguese salgados, including Pasteis de bacalhau (salt cod cakes), Rissois de Camarāo (prawn rissois) and Beef Croquets were served with Black Caipirinha or White Sangria. Followed by Caldo Verde, a hearty Portuguese cabbage and Chouriço soup, traditionally served at midnight on new years eve, or on Portuguese celebrations. A good caldo verde requires hips of shaved portuguese cabbage (I used locally sourced cavolo nero) and a slice of chouriço and good olive oil added just before serving.
Cod is served in 1001 forms in Portugal. Our Fish course was Bacalhau com crosta de Migas (cod with a cornbread crust) served with Migas de Couve (cabbage and garlic infused corn bread). Which turned out to be one of the evenings favorite courses.
For the meat dish we served Pork Loin with chestnuts, russets and roast vegetables. We loved that our guests had seconds. Surely a tradition encouraged at a Portuguese table!
And finally,for dessert: Port and Spice Flan, Biscuit Coffee Cake and Nuvens com Doce de Ovos (clouds with portuguese sweet egg cream)
You can hear a little more about "À MESA" on Flavour105 with Alan.
We would like to thank all our guests, for providing the perfect beginning to "À MESA'S" story. If you weren't part of this chapter, we hope you will soon be, and look forward to having you at our next "À Mesa" on January 11th (details soon).
And for those who made our table a special one. THANK YOU and hope to have at our table again soon.
Want to be the first to hear about future A MESA Supper Clubs? Please Join our mailing list HERE
And for those who made our table a special one. THANK YOU and hope to have at our table again soon.
Want to be the first to hear about future A MESA Supper Clubs? Please Join our mailing list HERE
