Welcome to the Celtnet Recipes Portugal Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the Southern European country of Portugal. Here you will find all the recipes from Portugal on this site all gathered into one place. I have attempted to gather together here as many Portuguese recipes as possible. The current collection represents one of the largest gatherings of Portuguese recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Portugal given below.)

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Portugal and its Cuisine

Portugal, offilicially República Portuguesa (the Portugese Republic) is a Parliamentary Democracy on the Atlantic coast of the Iberian peninsula, situated in the region of Europe that the United Nations defines as 'Southern Europe'. Lisbon is the capital (and largest) city and Portugese is the oficial language (though Mirandese is a recognized regional language). The original inhabitants of Portugal were Cltic and Lusitanian peoples and the region was brought into the Roman Empire during the second century BCE. After the fall of Rome, the region was colonized and ruled by the Germanic peoples, particularly the Suebi and Visigoths until the 8th Century when the Muslim Moors conquered the Christian Germanic kingdoms. In the early 1100s, during the Christian Reconquista, Portugal appeared as a kingdom independent of its neighbour, the Kingdom of León and Galicia. By 1249 Portugal would effectively establish its modern borders by conquering territory from the Moors. By the 15th and 16th centuries Portugal had grown into a dominant maritime power, with an empire that included possessions in Africa, Asia and South America. Portugal's independence was interrupted between 1580 and 1640. Because the heirless King Sebastian died in battle in Morocco, Philip II of Spain claimed his throne and so became Philip I of Portugal. Although Portugal did not lose its formal independence, it was governed by the same monarch who governed Spain, briefly forming a union of kingdoms. However, in 1640 the Portuguese Restoration War between Portugal and Spain ended the sixty year period of the Iberian Union. In the 19th century, armed conflict with French and Spanish invading forces and the loss of its largest territorial possession abroad, Brazil, disrupted political stability and potential economic growth. After the Portuguese Colonial War and the Carnation Revolution coup d'état in 1974, the ruling regime was deposed in Lisbon and the country handed over its last overseas provinces in Africa. Portugal's last overseas territory, Macau, was handed over to China in 1999.

Portugal became a member of the European Union in 1986 and the United Nations (since 1955); as well as a founding member of the Organisation for Economic Co-operation and Development (OECD), North Atlantic Treaty Organization, Comunidade dos Países de Língua Portuguesa (Community of Portuguese Language Countries, CPLP), European Union's Eurozone, and is also a Schengen state. However, it is one of the poorest of the European nations, ranking only 32nd globally in terms of per capita GDP. But the country is deveoping rapidly and is quickly catching up with the European mean due, in large part, to inward investment.

Portugese cuisine is very diverse, ranging from traditional staples such as salt cod and herring through beef, pork, lamb, or chicken to chilli and bell pepper dishes. Indeed, the Portugese were the first to bring chillies from the New World and to cultivate them extensively. It's thanks to them that piri-piri chillies grow wild in West Africa. The Portugese also have an independent pastry tradition, based on the Pastéis de Nata (cream custards) of Lisbon and, as a whole, the country has a tradition of good food. It should also be noted that the Douro wine region in Portugal is the world's most established wine region.


The alphabetical list of recipes from Portugal follows (limited to 100 recipes per page). There are 26 recipes in total:


Page 1 of 1



Almond and Fig Bonbons
     Origin: Portugal
Iscas com Elas
(Liver with Them)
     Origin: Portugal
Portuguese Pimento Sauce
     Origin: Portugal
Ameijoas na Cataplana
(Steamed Clams and Sausage in Tomato Sauce)
     Origin: Portugal
Liver Oporto
     Origin: Portugal
Portuguese Rice
     Origin: Portugal
Caldo Verde
(Green Soup)
     Origin: Portugal
Molho da Mostarda
(Portuguese Chilli Mustard Sauce)
     Origin: Portugal
Portuguese Tamarillo Sauce
     Origin: Portugal
Carne de Porco à Alentejana
(Pork in the style of Alentejo)
     Origin: Portugal
Molho do piri piri
(Protugese Piri-piri sauce)
     Origin: Portugal
Portuguese Tomato Sauce
     Origin: Portugal
Couve Refogada
(Portuguese Rice)
     Origin: Portugal
Pão de Pascua com ovo
(Portuguese Easter Bread with Egg)
     Origin: Portugal
Queques
(Portuguese Muffins)
     Origin: Portugal
Cozido à portuguesa
(Portuguese Meat Stew)
     Origin: Portugal
Pao Doce
(Portuguese Sweet Bread)
     Origin: Portugal
Tempero da Essência
(Essence Seasoning)
     Origin: Portugal
Frango de Churrasco
(Barbecued Piri-piri Chicken)
     Origin: Portugal
Pastéis de nata
(Cream Custards)
     Origin: Portugal
Tomato and Vegetable Broth
     Origin: Portugal
Galinha Fritada
(Fried Chicken)
     Origin: Portugal
Pipis de Galinha
(Portuguese Chicken Giblets)
     Origin: Portugal
Xarém
     Origin: Portugal
Grelos
(Fried Spring Greens)
     Origin: Portugal
Piri-piri Chicken
     Origin: Portugal

Page 1 of 1





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The image above shows the entire continent of Europe with Southern Europe picked out in red. According to the United Nations, Southern Europe is formed from fourten states: 1: Albania; 2: Andorra; 3: Bosnia and Herzegovina; 4: Croatia; 5: Greece; 6: Italy, 7: Macedonia, 8: Malta, 9: Montenegro, 10: Portugal, 11: San Marino, 12: Serbia, 13: Slovenia and 14: Spain (also included in this list is Turkey, its being a part of the European Continent and Cyprus, as a member of the European Union).

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Solution Graphics

Halloween Recipes - The Foods and History of Halloween

By gwydion | Published 2008-10-07 14:00:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.

Chilli Recipes

By gwydion | Published 2008-02-27 21:57:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet

The World's Hottest Chilli Dish?

By gwydion | Published 2008-03-10 11:47:34 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.

Classic Curry Recipes - Create the Perfect Curry

By gwydion | Published 2008-10-24 11:54:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.

Baking Breads with Non-wheat Constituents

By gwydion | Published 2008-09-15 16:11:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.

Fruit-based Dessert Recipes

By gwydion | Published 2008-10-30 09:37:35 | 2008 Recipes and Cookery Articles |

Recipe Information:

The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.


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