Hot coals, grilling and a fare of full-flavoured spices are the hallmarks of great Portuguese. It’s hearty, peasant-style cooking, full of paprika, bay leaves, olives and the coveted ‘peri peri’, often finished with a bright flurry of fresh parsley or coriander.
The staple ‘Portuguese chicken’ is flattened, marinated, sizzled over charcoal for an authentic aroma, and served with chilli peri peri sauce – hugely popular in Australia and New Zealand! Pork and seafood are also carefully enhanced with smoking and preserving techniques honed over centuries.
Here are two fiery recipes for your menu.
Kimchi Loaded Fries
Turn up the heat with this crunchy delight of hand cut fries with KNORR Portuguese Peri Peri Sauce.
Roast Peri Peri Quail with Polenta
The spiced, golden quail on a bed of creamy polenta gets a flavour lift from the KNORR Portuguese Peri Peri
Sauce.
