Carapaus Alimados - Salted Lemon Mackerel

I had been thinking about writing this post for a while, but first I had to get over the idea of cleaning the fish. I have to confess gutting and cutting the heads off a fish, or anything else for that matter, is well, not exactly my cup of tea. So, when a family member and pro at this told me she was making “Carapaus Alimados” (salted lemon Mackerel) for lunch the next day…I shamelessly confessed my plight and asked to witness this time old Algarvian recipe.

Carapaus Alimados Portuguese Dish

Carapaus Alimados is a simple, but unique dish of partially salted mackerel, served with quality olive oil, tons of fresh garlic and fresh squeezed lemon juice to top it all off. I haven’t been able to confirm this, but the “Alimado” leads me to believe the name is possibly derived from the final flavoring of lemon on the fish when served. But if anyone knows different, I love hearing where things come from and how they got their name so feel free to contribute your insight. Back to the fish…the fish goes through a temporary salting process that gives it unique flavours and texture, then a light boil and finally the skin is removed, to then be served with oil, garlic and lemon. If you have to clean the fish yourself its a bit of work, but a very nice dish that’s definitely worth a try.

Chocolate Truffles & Adventures

Update on the “Festival de Chocolate in Obidos“– it’s confirmed, we will be making the drive north, from Algarve to Obidos on Sunday. Can’t wait!

In the spirit of the Chocolate Festival, Moses and I couldn’t resist indulging in an appetizer, so to speak…so we made a small batch of handmade Chocolate & Port Truffles (you can find the recipe below) to kick start our chocolate adventures this weekend.

Yummy Chocolate Trufles

If you’re in Portugal between now, and the 24th of February, we highly recommend you make the Festival Chocolate in Obidos as part of your things to do.

Stewed Peas & Eggs - Griséus Com Ovos

It feels like forever since I was in the kitchen. Taking time off after the holidays was nice, but there’s something to be said about the joy of banging around some pots and pans.

Over the last few days I’ve had an old Algarvian recipe stuck in my mind, so I must be longing for the old days of Griséus Com Ovos – Stewed Peas and Eggs. Yes, I know it sounds like a strange combination, but they’re very tasty and if you happen to be on an “all protein diet”, these little green morsels are a great.

Stewed Peas and Eggs

Haute Cuisine - Algarve

Although Portugal is currently known for its good but simple food, there is definitely an under current of jaw dropping cooking going on, the trick is where to find it!

Truth be told, living in Portugal causes one to become quite spoiled from the incredible quality and selection of choices available. Variations in weather from north to south, the short distance to distribute fresh products and the variety available makes living in Portugal a food lovers dream.

And let’s note forget a fertile wine zone, miles of ocean coast and a host of other natural resources from tropical fruit, seafood, wines, oils, nuts, succulent black pork to and the list goes on…it takes real dedication to keep the waistline in check. It’s no surprise, food aficionados and Michelin stared chefs alike enjoy Portugal as a hidden gem of gastro-nirvana.

This maybe why the 2nd annual Haute Cuisine - Gastronomy Festival is being hosted in the Algarve at Vila Joya. Twelve of the world’s best chefs will be cooking up absolute deliciousness from Jan. 13 to 19. If you think you can handle this kind of pleasure on your pallet than check out this line up.

Haute Cuisine - Gastronomy Festival
Location: Vila Joya Hotel
City: Albufeira, Algarve
Dates: Jan. 13 to 19
Schedule: Download here

Bolo Rei - Portuguese Christmas Cake

Although Christmas is still a few days away it seems to have taken over: life as we know it. The holidays are a funny time of year - the shopping, planning, trips, wrapping, cooking…it just goes on and on. So for the last couple of years we’ve decided to inject “fun” into the equation and purposely back away from our monitors and chaos, and get our hands dirty in the kitchen. So what better way to start, than with the most traditional Christmas cake in Portugal - Bolo Rei.

Bolo rei - Traditional Portuguese Cake

Bolo Rei is a sweet bread with a large hole in the center, looking a lot like a large sweet bagel, decorated with candied fruit and nuts. It was once enjoyed on December 25th, and January 6th to celebrate Christmas and Kings day, respectively. But mix, sweets with the Portuguese palette, and you get temptation that can’t be reserved to two days a year. So, today Bolo Rei is everywhere by late November, with fresh batches baked daily, well into January.

Savory Portuguese Carrots - Conserva de Cenoura

Since Christmas celebrations are in full swing in the Algarve, it’s time to start thinking about what will be on the Christmas table. Things have been a bit busy so I’m getting a late start, but good things are in store. Portuguese enjoy some pretty big feasts at Christmas so, I’ll be sharing some simple dishes and, also trying my hand at some traditional Portuguese Christmas recipes, I’ve loved for years but didn’t have the courage try. Mostly, because I have family members who are masters, so why mess with perfection - but to carry on the tradition, I’ll be putting on an apron and apprenticing…stay tuned, this could get messy!

Portugal is very regionalized and this carries over to the food; with each region having its own traditions and variations of recipes - then there’s the staples that grace every table from north to south. One of these is Conserve de Cenoura, with or without olives.

Conserva de Cenoras Recipe