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Food and drink - Bristol | Oporto

Oporto and Portugal - Food | Recipes


Caldo verde
Pasteis de nata
Peixe Porto
Tripas a moda do Porto

Caldo verde (cabbage soup)


450gm dark green cabbage
450gm potatoes
1 large onion
1 tablespoon olive oil
1 chorizo
chicken stock
salt and pepper


Remove the stalks and tough veins from the cabbage leaves, roll them up tightly and slice as finely as possible. Chop the onions, peel and chop the potatoes, slice the chorizo and boil in the chicken stock and olive oil for 20 minutes. When cooked blend into a puree and reheat. When boiling, add the shredded cabbage and salt and pepper to taste. Simmer for 15 minutes and serve.

Serves 4
Preparation time: 20 minutes
Cooking time: 35 minutes

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Francesinhas (baked cheese and meat sandwich)


2 thin slices of rye bread
4 thin slices of ham
60gm sirloin steak
1 chorizo
1 sausage
15gm butter
3 slices Dutch cheese

200 ml seafood sauce
50 ml beer
1 tablespoon Worcestershire sauce
1 teaspoon mustard
2 tablespoons brandy
1 tablespoon butter


Toast the bread, brush with the melted butter and then fry the steak, sausage and chorizo. Slice the sausage and the chorizo. Put the ham, sausage, steak and chorizo between the two slices of bread. Cover with the cheese and put in the oven until it melts.

Boil together the ingredients for the sauce for 10 minutes and then coat the sandwich. Eat immediately.

Makes 1 francesinha
Preparation time: 5 minutes
Cooking time: 15 minutes

Pasteis de nata

Pastéis de nata (egg custard tart)


200 gm plain flour
2 tablespoons butter
1 tablespoon lard
pinch salt

600 ml milk
225 gm granulated sugar
4 egg yolks and 2 whole eggs
1 tablespoon flour
1 teaspoon cinnamon


First prepare the dough by putting the flour in a bowl and making a well in the centre. Add the fats and salt and enough tepid water to make a smooth consistency. Mix very well and set aside.

Meanwhile, boil the milk with the sugar for several minutes until it has reduced by one third. Remove from the heat and allow to cool. Add the cinnamon, egg yolks and whole eggs. Mix the flour with a little milk, add and beat well.

Roll out the dough quite thinly, about 3mm, and line greased tart tins. Fill them with the egg mixture and bake in a preheated oven at 190°C/ Gas 5 for 20-25 minutes or until golden brown. Serve the tarts when cold.

Makes 24 tarts
Preparation time: 30 minutes
Cooking time: 25 minutes

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Peixe Porto (baked fish with port wine sauce, Oporto style)


750 gm sea bream
25 gm butter
160 ml port wine
2 egg yolks
1 teaspoon cream
1 teaspoon paprika


Prepare the fish and season with salt and paprika. Bake the fish in butter in a covered, ovenproof dish in a moderate oven for 5 minutes. Add the port wine and continue cooking until the fish is tender, about 15 to 20 minutes. Strain off the liquor from the dish and cook quickly in a saucepan to reduce it a little. Cool, and beat in the egg yolks. Add the cream and reheat very gently, making sure it doesn't boil. Pour sauce over the fish and serve with rice.

Serves 4
Preparation time: 10 minutes
Cooking time: 35 minutes

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Tripas a moda do Porto (tripe, Oporto style)


500 gm tripe, cooked and cut into 1 inch pieces
250 gm veal shank
half a chicken, cut into 6 pieces
125 gm cured ham, small diced
water, to cover
60 ml olive oil
500 gm chopped onions
375 gm chopped carrots
250 gm haricot beans
60 gm chopped parsley
2 tablespoons minced garlic
60 ml port
250 ml chicken stock
1 teaspoon ground paprika
2 teaspoons piri-piri sauce
2 bay leaves
salt and freshly ground pepper


Season the tripe with salt and pepper. In a large saucepan, over medium heat put the tripe and veal. Cover with water and bring to the boil. Reduce the heat and simmer for 1 to 2 hours, or until tender. Drain and cool completely.

raw tripe

Remove the veal from the bone and set aside. Add the oil to a large saucepan, over a medium heat. When oil is hot, add the ham and sauté for 1 minute. Add the sausage and continue to cook for two minutes. Add the onions, carrots and garlic. Season with salt and pepper. Continue to sauté for 2 minutes. Season the chicken with salt and pepper, then add and sauté for 1 more minute. Add the port, chicken stock, paprika, piri-piri and bay leaves. Cover and simmer for 25 minutes.

Add the tripe, veal and beans. Continue to simmer for 20 minutes. Remove the bay leaves, ladle out and serve with chopped parsley garnish.

Serves 4 - 6 people
Preparation time: 15 minutes
Cooking time: 3 minutes

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