Despite living in the middle of “Little Portugal”, there is so much terrific Portuguese home cooking that I rarely see on local menus, which lean more towards Churrasqueira staples like roast chicken, grilled fish and suckling pig. Tonight’s dish — inspired by Paula Costa‘s enthusiastic evangelism of Portuguese cuisine — emphasizes Portugal’s connection to the Mediterranean, as well as the North African Moorish & Sephardic Jewish influences that it shares with Spain.
Ervilhas Guisadas com Linguica e Ovos (Stewed Peas with Linguica Sausage and Eggs) is the Portuguese interpretation of Shakshouka — eggs poached in a flavourful tomato-based sauce — that is found across the Mediterranean from Morocco to Syria. It is given a characteristic Portuguese flavour through the addition of linguiça or chouriço sausage (optional), and a generous helping of green peas. It’s served with another Portuguese specialty, Milho Frito – delicious fried polenta cubes laced with garlic and finely shredded kale or collard greens – usually served with the giant meat skewers known as Espetada in the Madeira region.
#GF #vegan option
7pm: TABLE TALK: Paula Costa
Avid cook, food blogger Paula Costa talks about the benefits of the Mediterranean diet and Yottam Ottolenghi’s influence.
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.