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.
And for those who made our table a special one. THANK YOU and hope to have at our table again soon.
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