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PORTUGUESE CUISINE

Portuguese cuisine being full-bodied, generous and filling is essentially natural with roots firmly based in home cooking and pure country dishes. There are no complicated techniques.  The small fiery chilly known as piri piri along with use of pepper, cloves, nutmeg, cinnamon, bell peppers, chilies, potatoes, kidney beans, tomatoes etc. is liberally used along with Olive Oil, Vinegar, and Wine as additions to add flavors. Garlic is part of almost all the dishes so also are herbs.

Rita’s Gourmet offers a wide variety of Portuguese recipes to learn and prepare and inspire the inner chef in every individual.

Appetizers:

    • Gambas Picantes (Shrimp with Garlic, Oil, and Chili Sauce)
    • Ovos recheados (Stuffed Eggs)
    • Tomates recheados (Fish-stuffed Tomatoes)
    • Bolinchos de bacalhau (Salt Cod Puffs or Fish Puffs)
    • Escabeche (Marinated Fish)
    • Santola no carro (Crab in a Carriage)
    • Peixhinos da horta (Deep-fried Green Beans in Batter)

Soups:

    • Caldo verde (Spinach and Potato Soup)
    • Sopa de Camarao (Prawn Soup)
    • Sopa de Salsicha (Chicken Sausage and Tomato Soup)
    • Sopa de Abobora (Pumpkin Soup)
    • Portuguese Gazpacho,
    • Acorda a alentejana (Bread Soup with Garlic and Eggs)
    • Sopa de alho com tomat (Garlic and Tomato Soup)
    • Sopa do ameijoas (Clam and Zucchini Soup)
    • Canja (Chicken, Lemon, and Mint Soup)
    • Caldo de pescado con pimientos (Fish and Red Pepper Soup)
    • Acorda de alhos (Garlic Soup)
    • Sopa de pedra a Ribatejo (Stone Soup)
    • Sopa de Coentros (Coriander Soup)

Fish and Shell Fish:

    • Sardinhas assadas Grilled Sardines)
    • Pescada  a moda do Minho (Baked Fish with Potatoes)
    • Pargo assada Lisboeta (Baked Fish with Tomatoes)
    • Linguado com salsa verde (Fish with Parsley Sauce)
    • Balchao de Peixe (Tangy  Red fish curry
    • Truta com tomatada (Trout or any similar fish in Tomato Sauce)
    • Sardinhas a Setubal (Baked Sardines)
    • Ameijoas na cataplana (Clams with Garlic Chicken Sausage, Lamb and Cilantro)
    • Filetes a Portuguesa (Fish Fillets with Tomato Sauce)
    • Ameijoas a Prata (Clams with Herbs and Wine)
    • Caldeirada de peixe (Portuguese Fish Stew)
    • Pescada a moda do Beira Alta (Fish Baked in White Wine)
    • Lagosta a moda de Peniche (Broiled Jumbo Shrimp with Rice and Tomato Sauce
    • Pescado frito (Fried Fish)
    • Ensopada de lulas (Squid with Bell Peppers and Tomato)
    • Caldinho de Peixe ( Fish in mild coconut Curry)
    • Apa de Camarao (Prawn Pie)
    • Fish Balchao,
    • Salad de Peixe com ajeito olive( Fish Salad in olive oil)
    • Fofos de Peixe (Fried Fish Dumplings)
    • Cataplana de Peixes de Mariscos ( Fish and Seafood Catapalana)

Lamb and Poultry:

    • Arroz com frango (Rice with Chicken)
    • Frango com cogumelos e tomates (Chicken with Dried Mushrooms and Tomato Sauce)
    • Empade de Carne (Chicken baked in mashed potatoes)
    • Frango com ceboladas (Chicken with Onions)
    • Cacarola de cabrito (Lamb Pot Roast)
    • Frango com ervilhas (Chicken with Peas)
    • Frango Piri-Piri (Frango Piri-piri)
    • Frango a Beira (Chicken in Red Wine)
    • Borrego estufado (Braised Shoulder of Lamb)
    • Frango a moda do alentejana (Chicken Baked with Potatoes and Garlic)
    • Frango a Guincho (Braised Chicken)
    • Frango no churrasco (Charcoal-grilled Chicken)
    • Vindalo  de Galinha( chicken curry cooked in tamarind and garlic)
    • Arroz Refogado  (Chicken and sea food pulao)
    • Guisado de Galinha (Chicken stew)
    • Ensopada E Borrego ( Lamb Stew)

Vegetables and Salad:

    • Le estufado (Braised Lentils)
    • Salada de tomate com queijos (Tomato and Cheese Salad)
    • Salada de tomate assado (Grilled Tomato Salad with Red Bell Peppers)
    • Bela de batata e tomate (Potato and Tomato Pie)
    • Batatas a Portuguese (Portuguese Fried Potatoes)
    • Ervilhas a Algarvia (Peas with Chicken Sausage and Eggs)
    • Uma salada a Portuguesa (Mixed Salad0)
    • Cozido de grao a Barcelos (Garbanzo Bean Stew)
    • Feijao com tomatada e cebola (Navy Beans with Tomato Sauce and Onion)
    • Grao com espinafres (Garbanzo Beans with Spinach)
    • Tomates recheados (Stuffed Tomatoes)
    • Asado no furno (Vegetable bake with Cheese)

Desserts:

    • Bolo Mimoza (Coconut Pie)
    • Bolo de Senora com canel ( Cinnamon Carrot Cake )
    • Papos de Anjo (Egg Cakes in Syrup)
    • Broa
    • Pudin flan (Caramel Custard)
    • Torta de amendoas (Almond Tart)
    • Doce de claras e ovos mole (Sweet Milk Clouds)
    • Queijadas de Sintra (Sintra Cheesecakes)
    • Torta de alperche (Apricot Tart)
    • Barriga de freira (Nun’s Belly)
    • Pao-de-lo (Sponge Cake)
    • Peras Bebadas (Pears poached in red wine)
    • Marmelada de Abobra ( Pumpkin Marmalade)

 

For registration to learn Portuguese cuisine call 7507452225 OR mail at ritasgourmetgoa@gmail.com OR / AND Copy to info@ritasgourmetgoa.com OR Leave Feedback. We conduct classes for small batches.

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