3. Borrego Assado de Natal
Roasted lamb is a dish that, like all good things, takes a little time. Since it is a type of meat with a very intense flavor, you should put it in a marinade for eight to ten hours, usually with rosemary and a pinch of salt and pepper. To make the meat browner, drizzle it with wine while roasting. You can also add a glass of brandy to the seasoning, to give it a special touch.
The result is tender and succulent meat, served with roasted potatoes and other vegetables. A definite winner at a Christmas table.
4. Bacalhau de Consoada
Served in slices, cooked with potatoes, eggs and cabbage, this dish of codfish is amazingly simple to prepare. As the bacalhau com couve de consoada is served at night and followed by many sweets and desserts, you can season the cod simply with olive oil and white wine vinegar.
Having a side dish of boiled Portuguese cabbage is a tradition, but those who prefer can accompany it with green beans, cauliflower, sprouts or any other vegetable that is more to your liking.
5. Perna de Peru de Natal
A well-seasoned turkey leg, with tender, juicy meat. In Portugal, this is the classic choice for lunch on the 25th of December.
The turkey leg is left to marinate overnight, then seasoned with ingredients found in all Portuguese kitchens: garlic, paprika, oregano, bay leaves, olive oil, white wine. After that it goes into the oven with sliced onions and some small potatoes until browned. It could not be easier!
3. Borrego Assado de Natal
Roasted lamb is a dish that, like all good things, takes a little time. Since it is a type of meat with a very intense flavor, you should put it in a marinade for eight to ten hours, usually with rosemary and a pinch of salt and pepper. To make the meat browner, drizzle it with wine while roasting. You can also add a glass of brandy to the seasoning, to give it a special touch.
The result is tender and succulent meat, served with roasted potatoes and other vegetables. A definite winner at a Christmas table.
4. Bacalhau de Consoada
Served in slices, cooked with potatoes, eggs and cabbage, this dish of codfish is amazingly simple to prepare. As the bacalhau com couve de consoada is served at night and followed by many sweets and desserts, you can season the cod simply with olive oil and white wine vinegar.
Having a side dish of boiled Portuguese cabbage is a tradition, but those who prefer can accompany it with green beans, cauliflower, sprouts or any other vegetable that is more to your liking.
5. Perna de Peru de Natal
A well-seasoned turkey leg, with tender, juicy meat. In Portugal, this is the classic choice for lunch on the 25th of December.
The turkey leg is left to marinate overnight, then seasoned with ingredients found in all Portuguese kitchens: garlic, paprika, oregano, bay leaves, olive oil, white wine. After that it goes into the oven with sliced onions and some small potatoes until browned. It could not be easier!
