GASTRONOMY OF THE MINHO

The Portuguese custom of bringing appetisers to your table before you order can cause controversy to an unsuspecting diner as the items presented are not complimentary. Typically a waiter will tempt you with bread, fish patés, butter, cheeses and olives. A more creative couvert can be a good introduction to regional produce.

Queijo Serra da Estrela

Made in the mountainous region of Serra da Estrela and attained from ewe's milk over winter months. It's matured for at least 30 days and formed into irregular wheels. It originates from the 12th century and has PDO status granted by the EU.

Chouriço

The chouriço is one of the most diverse sausages of Portuguese tradition and various types can be found in the Minho. In general, the most common varieties of chouriço come from pork meat and fat — often from local pig breeds and seasoned with red pepper paste, wine, and garlic, then left to dry and smoked for a few days or weeks. Darker chouriço's are blooded variations.

Soup for the Portuguese is an everyday intake, sometimes even more than once. It's how they consume most of their vegetables. Main courses will arrive with chips, rice or both! Vegetables ordered separately as a side dish (pratinho) unless you have soup for a starter. Fish and shellfish are also popular ingredients for soups, often with the addition of rice and pasta. Bread based soups known as Açordas are believed to originate from Arab influences.

Caldo Verde

Although found on menus all over the country, this iconic Portuguese soup originates from the Minho Region. Made from shreds of Cove Galega cabbage cut so finely that when Napoleon's troops arrived in the area in the 19th century they thought the locals were eating soup made from grass. The broth itself consists of onion, garlic, potatoes, and carrots. Extra flavour is added from a slice or two of chouriço.

Sopa Seca do Minho

A familiar concept of using up leftovers know world wide Sopa Seca or dry soup is born out of this tradition. A thick broth with more or less the same ingredients as Cozido.

Sopa de Ameijoas

A local variant of an Algarve classic, clam soup. Sometimes with mussels and other shellfish are thrown into the pot for good measure.

Açorda de Bacalhau

A hearty bread-based broth traditionally eaten during Lent with lightly seasoned salted cod, tomatoes and egg.

As everywhere else in Portugal fish is very popular. Look out for the "catch of the day" grilled on coals in a Churrasqueira (a dedicated grill house) or most restaurants, and also the main ingredient for local delicacies.

Bacalhau à Minhota

Bacalhau à Minhota is one of the most traditional and unique Portuguese styles of cooking bacalhau, originating from the Minho region. This dish includes seasoning the bacalhau before browning it in a frying pan along with some sliced potato and caramelised onions. The result is a flavoursome dish perfectly served with some crunchy fried potatoes and the caramelised onions on top. A variation of this dish is popular in Viana do Castelo is called "Bacalhau à Gil Eanes".

Lamprey

Because of its shape, the Lamprey is often confused for an eel, but it is in fact a prehistoric form of fish. The Lamprey is in season in the early months of the year and is caught predominately in the Alto Minho region. Lampreia a Moda do Minho is a dish in a wine & port marinade with chouriço and often served with rice (Arroz de Lampreia).

Truta à Minhota com presunto

Baked river trout cooked wrapped in local ham, usually served with potatoes - boiled or mashed.

Rojões à Minhota

Rojões is a Pork dish found all over Portugal with regional variations. The Minhotan version consists of cubed morsels of Pork marinated in lemon, garlic and wine roasted in the oven with Morcela (Portuguese Black Pudding) and possibly chestnuts. Served usually with roast potatoes.

Sarrabulho

A winter stew with pork or kid cooked utilising the animal's blood and usually seasoned with cumin and lemon. In the Lima valley Arroz de Sarrabulho, a version with added rice is popular. The Papas de Sarrabulho variant contains chicken meat, pork, salami, ham, and chouriço.

Arroz de Pato

A tasty dish consisting of shredded duck, smoked ham and chouriço baked in the oven. Sometimes the stock is flavoured with white wine and pimento. Around Braga, they add oranges.

Cabrito Assado no Forno

Roasted Kid usually served with potatoes and vegetables, a favourite dish at Easter. Goat is also popular meat in the mountainous areas of the Minho and found in dishes such as Caldeirada de Cabra nova (young goat stew).

Cozido Minhoto

Cozido or a hearty stew using regional ingredients, the Minhotan variety contains beef, chicken, hams and an array of vegetables.

Chouriço

Like its Spanish counterpart, a Chouriço is a cured smoked sausage with pimentão giving it distinctive smoky and red characteristics. A popular way to prepare chouriço is partially sliced and flame-cooked over alcohol at the table (chouriço à bombeiro). Special glazed earthenware dishes with a lattice top are used for this purpose.

Linguiça

A form of smoke-cured pork sausage seasoned with garlic and paprika often found in Feijoada.

Alheira

Traditionally but not necessarily contains garlic and is made with meats other than pork (usually veal, duck, chicken, quail or rabbit) and bread. Invented by Portuguese Jews as a way to deceive the Portuguese Inquisition since their religion didn't allow them to eat pork.

Presunto

Hams that have been smoked and age dried, served sliced straight off the bone. Popular in the region around Monção.

Paio

Made of pork loin, Paio is a dry-cured sausage seasoned with garlic, salt, and capsicum pepper and smoked.

Morcela

Morcela is a traditional black sausage from Guarda yet is popular throughout Northern Portugal.

Toucinho do Céu

Literally translated as "bacon from heaven" because it uses pork lard to bake this delicious almond cake is truly a heavenly treat. It's derived from Guimarães Toucinho do céu is an egg-based sponge that is devoured at festivals.

Clarinhas de Fão

Pastries with pumpkin and sweetened egg yolk filling from the Braga district.

Queijadinhas

There are many types of Queijadinhas, but traditionally they're prepared with grated coconut and cheese, sweetened condensed milk, sugar, butter and egg yolks.

Abade de Priscos

A convent recipe originating from Braga, which combines typical ingredients, including eggs, cinnamon, bacon, Port wine, caramel or sugar, before being set in a mould.