Cooking workshops in the chef’s kitchen, Porto are a unique opportunity to really experience Porto’s culinary traditions in a typically Portuguese surrounding, the comfort of the chef’s home kitchen and dining room.
Porto has a rich and diverse gastronomy based on the many regional ingredients available from its fertile landscapes and coastline. Situated on the coast and close to the Northern mountains it has an abundance of ingredients that over the centuries have contributed to dishes that can be considered “typically Portuguese”
At the end of the workshop you will enjoy the food you cooked together with a selection of 5 fine Portuguese wines, Local cheese and ham, bread, olives, water and to end dessert and coffee.
This workshop can be combined with a city walk or market visit.
Porto is the situated in the most famous of the wine producing regions of Portugal, the Douro region and in this workshop Portuguese cooking and local wine tasting go hand in hand.To do this workshop you get to choose which dish you want to prepare before starting the workshop, you can choose from various very typical dishes.
Dish 1 Francesinha
(meaning Little Frenchie or simply Frenchie in Portuguese) is a Portuguese sandwich originally from Porto, made with bread, wet-cured ham, linguiça, fresh sausage like chipolata, steak or roast meat and covered with melted cheese and a hot thick tomato and beer sauce served with french fries.
Francesinha sauce is a secret, with each house having its variation. The only common ingredient is beer. Most, though not all, sauces are tomato based and vary in their degree of spiciness. The color is usually red or orange. Different restaurants that serve Francesinha are characterized based on how good their sauce and mix of meats is perceived to be.
Francesinha sauce is a secret, with each house having its variation. The only common ingredient is beer. Most, though not all, sauces are tomato based and vary in their degree of spiciness. The color is usually red or orange. Different restaurants that serve Francesinha are characterized based on how good their sauce and mix of meats is perceived to be.
Dish 2 Tripas
Prince Henry, needing to supply the ships to Ceuta making military expedition commanded by King John I in 1415, asked the inhabitants of Porto all kinds of food. All meats that the city had been cleaned, salted and layered on ships, leaving the population with only sacrificed offal to cook, including casings. It was with them that portuenses had to invent food alternatives, thus resulting in the dish “Tripe Porto” which would eventually be perpetuated to the present day and become, himself, one of the most characteristic gastronomic elements of the city. So that, with him also was born the nickname “tripeiros”, as they became to be known since the Porto residents
Dish 3 Gomes de Sá codfish
Some traditional dishes of cuisine are named after their creators: this is the case for cod à Gomes de Sá, traditional recipe in Portugal this fish, by José Luís Gomes de Sá Junior, who was born in Porto on February 7, 1851 and who died in 1926. Cod dealer, hosted your business in a warehouse of the Bacalhoeiros Wall Street in Ribeira do Porto, having sold the recipe to his colleague and friend John , Cooker in the Lisbonense Restaurant, located at Travessa Congregados, in Oporto. The original recipe suggests that cod is cut into small chips softened in milk for about an hour and a half to two hours and is cooked with oil, garlic, onion, served with black olives, parsley and boiled eggs.
dish 4 Arroz de Marisco (Seafood rice)
The creation of arroz de marisco came only 40 or so years ago at the hands of a man named Adelino Coelho. As a young man, Coelho moved to Praia de Vieira for a job to restore the beaches over a half century ago. After 12 years of living in the area, Coelho opened his own restaurant named Solmar and sought to create a recipe that would have people coming back to the area at all times of the year.
Dish 5 Rojões à Minhota
Rojões Stylish Minho is a typical dish of the cuisine of Portugal, more precisely, of the Minho region in the north.
The “rojões” pork is boned pieces, but with some fat (e.g., leg). For this preparation, the rojões are marinated for a overnight in a mixture of white wine, garlic, salt, pepper, bay leaf and paprika. Meat is tawny in lard and mixed with the marinade, letting it stew over low heat.
The “rojões” pork is boned pieces, but with some fat (e.g., leg). For this preparation, the rojões are marinated for a overnight in a mixture of white wine, garlic, salt, pepper, bay leaf and paprika. Meat is tawny in lard and mixed with the marinade, letting it stew over low heat.
Dish 6 Feijoada à Transmontana
The “Feijoada à Transmontana” is a dish of Portuguese cuisine that originates in Candedo region. It is prepared with red beans and large white beans, ear, nose and smoked pork chispe, various types of sausages that, when cooked, are sauteed; can take tomato, cabbage, carrots and other condiments. It is usually accompanied by white rice or rice-of-oven and dry
Dish 7 Carne de Porco à Alentejana
Did you know that the origin of pork with clams, it is said, would come from the fact that formerly we were feeding pigs with fish flour. And as it gave the meat a very pronounced flavor to fish one day a fisherman remembered join clams to disguise that taste. And thus was born the pork with clams.
But some also say that in the discoveries time, the sailors when they went out to sea salted meats to retain. And they went up accustomed to eating meat with taste of the sea.
But some also say that in the discoveries time, the sailors when they went out to sea salted meats to retain. And they went up accustomed to eating meat with taste of the sea.
Dish 8 Cozido à Portuguesa
The origin of the dish is shrouded in some controversy, some argue that the creation of the dish was a result of economic necessity. In the absence of many livelihoods the solution to many meals was to take advantage leftovers, and so, was to put everything in a pot and bake until they create a meal with enough consistency that was intended to give energy and also warm on the coldest days.
Dish 9 Brás Codfish
(Cod à Brás) is made from shreds of salted cod (bacalhau), onions and thinly chopped (matchstick sized) fried potatoes in a bound of scrambled eggs. It is usually garnished with black olives and sprinkled with fresh parsley. The origin of the recipe is uncertain, but it is said to have originated in Bairro Alto, an old quarter of Lisbon. The noun “Brás” (or sometimes Braz) is supposedly the surname of its creator.
