water, and after its voyages of discovery with vanilla and cinnamon. Pastries are the legacy of nuns and monks in the monasteries that dot Portugal. Most desserts, cakes and pastries are rich confections of egg yolks, sugar and cream with fresh fruit served alongside to counteract the richness. One of their most popular desserts with the chuckle-inducing name of barriga de freira or nun’s belly is a delicious bread and egg pudding topped with cinnamon and almonds. Pastel de nata — a creamy custard tart sprinkled with cinnamon is another favourite as is pão de lò — a light-as-air sponge cake. fios de ovos — candied strands of egg yolk make for a sunshine burst of colour atop desserts and cakes. Another favourite is chocolate mousse, which is much richer, smoother and denser than its foreign variants and arroz doce, a lemon and cinnamon flavoured rice pudding. ALL THINGS FISH Seafood is at the top of every Portuguese menu, sardines being a favourite, followed by a variety of shellfish such as oysters, clams, mussels, prawns and lobster, and fresh fish from the North Atlantic Ocean. caldeirada de peixe — a mixed seafood stew with onions, tomatoes and parsley and often spiced with cloves, nutmeg, allspice ginger or even curry powder, is the pride of the Portuguese table. Rustic stews like cozido à Portuguesa — a mixed-meat and vegetable stew and açorda — a mushy bread, garlic and coriander soupy stew sometimes with seafood or meat thrown in, are the mainstay of a Portuguese menu. Photoshoot Props: Tavola (www.facebook.com/TavolaME) Special thanks to: Rita D’Souza Food Photography: Alim Bolar Bread, in fact, forms the base of many a Portuguese dish, most notably migas — a savoury dish made from bread crumbs and cooked meats flavoured with garlic and spices. The same goes for soups, which is an integral part of traditional Portuguese cooking — a variety of vegetables, meats and fish are used to create a diverse range of stews and chowders. THE PORTUGAL SWEETNESS Portuguese sweets bear the imprint of it Moorish and African heritage — sweets flavoured with rose or orange flower The attitude of the Portuguese towards food is one of great pride in simple, imaginative, traditional dishes which are full of flavour. In Portugal, enjoying a good meal with family or eating out are important aspects of everyday life. While its political influence has shrunk over the years, the rich culinary legacy Portugal has left behind and the culinary cross-pollination it engendered in its erstwhile colonies are testimony to the power it once wielded and the gastronomic sway it held over much of the world. Where would Japanese food be without tempura, Indian food without vindaloo, and Brazil without feijoada? >>>>>>>>>>>>>>>>>>>>>>>>>> Issue food consultant: Marta Yanci, a Spanish chef and owner of Marta’s Kitchen, a Dubai-based bespoke catering company, which offers traditional and fusion cuisine. Marta believes in cooking with fresh ingredients and encourages everyone to enjoy the complete cooking process. from the shop to the table and everything in between! You can follow her on her website www.martaskitchen.com and blog www.blog.martaskitchen.com Special thanks to Paulo Silva of Portugal Genuine Piri Piri Restaurant, Sea View Hotel, Dubai for inputs on Portuguese cuisine CookeryPlus select: Portuguese Recipes Caldo Verde Bacalhau à bras Cozido Leite crème CookeryPlus cp-arabia-apr-jun-2013-global-palate-portugese-intro-page-18-19.indd 19 19 3/25/13 3:29 PM