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16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A Portuguese-style almond tart: a thin shortcrust shell filled with flaked almonds boiled briefly in butter, sugar and milk until they taste of butterscotch. Crisp pastry, amber top.
PortugueseCakes and baking2 hrServes 8447 kcalVegetarianDiabeticRenal
A Portuguese francesinha built from toasted bread layered with roasted ham, sliced sirloin steak and linguiça sausages, blanketed with cheese, grilled until bubbling and flooded with a spicy lager, passata and piri-piri sauce.
Peri-naise is the famous creamy pink sauce from Nando's, the Portuguese chicken restaurant chain. They use it for burgers, in wraps, dipping fries and drizzling on rice and salad bowls.
A Portuguese-style baked rice with browned linguiça coins, red bell pepper, onion, smoked paprika and tomato paste, cooked in chicken stock in the oven. Chopped parsley tops the pot at serving.
Chicken marinated in a homemade peri peri sauce of red chillies, capsicum, smoked paprika, and malt vinegar, grilled and stacked in rolls with perinaise, lettuce, and tomato.
Portuguese custard tarts with a fragile, flaky laminated crust and a not-too-sweet custard caramelised in spots on top. Best eaten the day they are baked, dusted with cinnamon and icing sugar.
King prawns cooked in fiercely hot olive oil with sliced garlic, crushed dried chilli and smoked paprika, finished with parsley and lemon juice and served with crusty bread.
Chicken wings and potato wedges roast in a piri-piri flour coating on one tray, with corn cobs tucked in for the final stretch and lime wedges to serve.
This hearty dish was inspired by _frango na púcara_, a Portuguese chicken dish that's cooked in a terra-cotta jug. The chicken is even better the next day, when the flavors have had a chance to meld. Serve with crusty bread.
A brothy Portuguese seafood rice with prawns, mussels and clams, tomato and coriander, the shellfish stock enriched with the prawn shells. A separate pan of garlicky clams and mussels in white wine goes alongside.