Sweet spread with apricot and orange.
Portuguese cuisine is the result of many Mediterranean influences. It is best known for seafood. A wide variety of spices are used which give the Portuguese cuisine its distinct taste. These spices include piri piri (small, fiery chillies) and black peppercorns, as well as cinnamon, vanilla and saffron. Olive oil forms the basis of Portuguese cuisine, which is used both for cooking and flavouring meals. Garlic, and herbs like bay leaf and parsley are used in plenty.
Portugal formerly had a large empire and its cuisine was not only influenced by others but it also left its influence on other cuisines such as Brazilian cuisine, which offers its own versions of Portuguese dishes, such as feijoada and caldeirada (fish stew). Other Portuguese influences can be seen in the Chinese territory of Macau (Macanese cuisine) and in the Indian state of Goa where dishes such as vindalho (a spicy curry also called vindaloo), show the use of vinegar and garlic.
Prep Time : 6-10 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet & Sour
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.