Cooking class - Portuguese Gastronomy Workshops
Learn how to do:
Instead of going to the restaurant, what about learning how to make our specialties?
we will meet at my home, go together to the locals grocery shops, bakery or street butchet or to my organic garden and then we will make a meal that you will never forget.
I will step back while you will cook a whole menu where the origins and traditions of everything are explained,
Portuguese food is full of different influences from the time of the discoveries in asia to the former territories in Africa or south America, as also different ethnic food like the jewish.
No frozen stuff, nothing pre prepared, everything from scratch and a lot of wine to pair.
we will meet at my home, go together to the locals grocery shops, bakery or street butchet or to my organic garden and then we will make a meal that you will never forget.
I will step back while you will cook a whole menu where the origins and traditions of everything are explained,
Portuguese food is full of different influences from the time of the discoveries in asia to the former territories in Africa or south America, as also different ethnic food like the jewish.
No frozen stuff, nothing pre prepared, everything from scratch and a lot of wine to pair.
CLASSIC COOKING CLASS
Price: 50 Euros Pax
All my workshops have a lot of food like appetizers (cheese, prosciutto, olives and a few surprises), normally a salad, bread, lots of wine, dessert, coffee or tea, Port wine (or something even better) and the chosen main course from this list or any special request too:
Francesinha
(meaning Little Frenchie or simply Frenchie in Portuguese) is a Portuguese sandwich originally from Porto, made with bread, wet-cured ham, linguiça, fresh sausage like chipolata, steak or roast meat and covered with melted cheese and a hot thick tomato and beer sauce served with french fries.
Francesinha sauce is a secret, with each house having its variation. The only common ingredient is beer. Most, though not all, sauces are tomato based and vary in their degree of spiciness. The color is usually red or orange. Different restaurants that serve Francesinha are characterized based on how good their sauce and mix of meats is perceived to be. |
Tripas
Prince Henry, needing to supply the ships to Ceuta making military expedition commanded by King John I in 1415, asked the inhabitants of Porto all kinds of food. All meats that the city had been cleaned, salted and layered on ships, leaving the population with only sacrificed offal to cook, including casings. It was with them that portuenses had to invent food alternatives, thus resulting in the dish "Tripe Porto" which would eventually be perpetuated to the present day and become, himself, one of the most characteristic gastronomic elements of the city. So that, with him also was born the nickname "tripeiros", as they became to be known since the Porto residents
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Gomes de Sá codfishSome traditional dishes of cuisine are named after their creators: this is the case for cod à Gomes de Sá, traditional recipe in Portugal this fish, by José Luís Gomes de Sá Junior, who was born in Porto on February 7, 1851 and who died in 1926. Cod dealer, hosted your business in a warehouse of the Bacalhoeiros Wall Street in Ribeira do Porto, having sold the recipe to his colleague and friend John , Cooker in the Lisbonense Restaurant, located at Travessa Congregados, in Oporto. The original recipe suggests that cod is cut into small chips
and is cooked with oil, garlic, onion, served with black olives, parsley and boiled eggs. |
Arroz de Marisco (Seafood rice)The creation of arroz de marisco came only 40 or so years ago at the hands of a man named Adelino Coelho. As a young man, Coelho moved to Praia de Vieira for a job to restore the beaches over a half century ago. After 12 years of living in the area, Coelho opened his own restaurant named Solmar and sought to create a recipe that would have people coming back to the area at all times of the year.
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Rojões à MinhotaRojões Stylish Minho is a typical dish of the cuisine of Portugal, more precisely, of the Minho region in the north.
The "rojões" pork is boned pieces, but with some fat (e.g., leg). For this preparation, the rojões are marinated for a overnight in a mixture of white wine, garlic, salt, pepper, bay leaf and paprika. Meat is tawny in lard and mixed with the marinade, letting it stew over low heat. |
Feijoada à TransmontanaThe "Feijoada à Transmontana" is a dish of Portuguese cuisine that originates in Candedo region. It is prepared with red beans and large white beans, ear, nose and smoked pork chispe, various types of sausages that, when cooked, are sauteed; can take tomato, cabbage, carrots and other condiments. It is usually accompanied by white rice or rice-of-oven and dry
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Carne de Porco à AlentejanaDid you know that the origin of pork with clams, it is said, would come from the fact that formerly we were feeding pigs with fish flour. And as it gave the meat a very pronounced flavor to fish one day a fisherman remembered join clams to disguise that taste. And thus was born the pork with clams.
But some also say that in the discoveries time, the sailors when they went out to sea salted meats to retain. And they went up accustomed to eating meat with taste of the sea. |
Cozido à PortuguesaThe origin of the dish is shrouded in some controversy, some argue that the creation of the dish was a result of economic necessity. In the absence of many livelihoods the solution to many meals was to take advantage leftovers, and so, was to put everything in a pot and bake until they create a meal with enough consistency that was intended to give energy and also warm on the coldest days.
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Brás Codfish(Cod à Brás) is made from shreds of salted cod (bacalhau), onions and thinly chopped (matchstick sized) fried potatoes in a bound of scrambled eggs. It is usually garnished with black olives and sprinkled with fresh parsley. The origin of the recipe is uncertain, but it is said to have originated in Bairro Alto, an old quarter of Lisbon. The noun "Brás" (or sometimes Braz) is supposedly the surname of its creator.
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extra snacks
Caldo VerdeCaldo verde originated from the Minho Province in northern Portugal. Today, it is a traditional national favourite that has spread across the nation and abroad, especially to places where a large community of Portuguese immigrants have settled, in Portugal, is typically consumed during Portuguese celebrations, such as weddings, birthdays, and popular celebrations. For example, the St. John festival, in Porto.
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PataniscasAlthough their real origin is the north, cod cakes became so popular that they were adopted as a true “national specialty.” They are the perfect petisco ( snack ) for the humblest or most sophisticated of occasions.
If there is anything really ingrained in the Portuguese palate, loved by everyone, this is it. Snobs may be somewhat derogatory about cod cakes, afraid of admitting that they too love this “poor-man’s dish,” but do not believe them. |
Bifanas A simple sandwich that any local you care to ask would say is typically Portuguese – the “bifana”. The bifana is so popular in Portugal that McDonalds here have even launched the McBifana in recent times. So what is it? Basically a slice of pork steak in a roll of bread, the pork having been lightly sautéed, sometimes with garlic and/or other spices, so that the meat is warm and juicy. The bread roll is usually distinctly crusty, puffy and floury, and the whole thing is often eaten as a snack for lunch, sometimes with a bowl of soup.
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COOKING CLASS
WE CAN DO IT EVEN BETTER
Price: 75 Euros Pax
Since we started these workshops we felt many times a little sad of working with tight budgets.
This time I won’t look at the prices, I want to offer a meal like in Christmas with the best appetizers, wines and ingredients.
A banquet for the royalty, the recipes that I always wanted to do will be included where I will choose not the affordable wines but the best available.
A cooking class to impress any foodie where i will include a second course as well the appetizers (cheese, alheira, prosciutto, olives and a surprise), salad, bread, one bottle of wine pax, dessert, coffee or tea, Port wine and the chosen main course from this list:
Codfish LagareiroIts name derives from being cooked in ovens in olive oil mills when the olive was ground. Roasted potatoes and onions were stuck on a wire hung in the wood oven. There, too, the bacalhau was baked. Garlic was collected raw and watered with plenty of olive oil just removed from the mill.
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Codfish BragaHistorically, this dish was first made in the restaurant Narcisa in the city of Braga and later, after a resounding success, copied by other restaurants in the city and the region. Thus, the recipe gained wings and gained prominence in the country, starting to adopt the name of Bacalhau à Braga, for being very confectioned in the restaurants of the city.
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Octopus LagareiroOne of the most venerated recipes in Portugal - and wherever there is a Lusitanian colony -, because of its secular historical load (it is envy the way the Lusitanians worship and watch over their gastronomic traditions), is the lagareiro cod. Recently, however, a version with octopus appeared
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COOKING CLASS PASTRIES,
Learn how to do Pastel de Nata, Jesuítas and Pastel de feijão.
Price: 75 Euros Pax
For the sweet tooth mostly
Participants will learn the art of making the creamy custard filling for the "pastel de nata," the sweet bean filling for the "pastel de feijão," and the flaky puff pastry and crispy topping for the "jesuítas."
By the end of the workshop, participants will not only have gained valuable skills in Portuguese pastry-making but also have a delicious assortment of pastries to take away and share with friends and family.
Participants will learn the art of making the creamy custard filling for the "pastel de nata," the sweet bean filling for the "pastel de feijão," and the flaky puff pastry and crispy topping for the "jesuítas."
By the end of the workshop, participants will not only have gained valuable skills in Portuguese pastry-making but also have a delicious assortment of pastries to take away and share with friends and family.
People said:
“After 4 hours I left the house with a full stomach and a doggy bag.”
“Lasted about 3 hours and ended with a very full stomach. For the price advertised - very worth it! “
“It was so fun to learn how to prepare different Portuguese food and learn about wine, we will definitely take these recipes home with us!!”
“for the price tag this is great, not only do you get a cooking demonstration for a dish of your choice and a number of Portuguese style appetizers, you also get a huge amount of food and drink included”
“The food was delicious, of course, and the wine was much appreciated. The whole experience was excellent value for money and we would thoroughly recommend it to anyone.”
“After 4 hours I left the house with a full stomach and a doggy bag.”
“Lasted about 3 hours and ended with a very full stomach. For the price advertised - very worth it! “
“It was so fun to learn how to prepare different Portuguese food and learn about wine, we will definitely take these recipes home with us!!”
“for the price tag this is great, not only do you get a cooking demonstration for a dish of your choice and a number of Portuguese style appetizers, you also get a huge amount of food and drink included”
“The food was delicious, of course, and the wine was much appreciated. The whole experience was excellent value for money and we would thoroughly recommend it to anyone.”
