We bring a taste of travel to every Overland Event, so for this Winter Warmer we've arranged a lovely couple to help us explore Portugal's cuisine!
Victor and Isa are born and bred Portuguese and have used their cultural and professional experience to assemble a sumptious and varied menu for your delectation. So read on to see what will be available over the weekend, after you've enjoyed your Friday evening complimentary stew of course.
Isa is from Porto in the north west of the country, a city of cobbled streets and merchants houses that straddles the banks of the mighty Douro River and which is central to the Port wine trade. It's an area with a great tradition in classical Portuguese food.
Victor comes from Lisbon, the multicultural capital city, much further south. For many centuries it was at the centre of colonial trade, especially spices, from the Portuguese colonies in Africa, Asia and South America. It's no wonder the cooking that has developed around the capital has many gastronomical influences from around the world.
With his early professional training focussing on French Classical cuisine, Victor's personal influence comes from the mix of his own Portuguese, African and Indian background, making a truly international interpretation of Portuguese cuisine!
The menu you can enjoy at the Winter Warmer includes:
Bacalhau à Brás (cod à la Brás) £7.50
This is a traditional Portuguese dish prepared with shredded, salted cod, with onions, garlic, fried potato and scrambled eggs, topped with black olives and sprinkled with fresh parsley. It's a dish that originated from the Bairro Alto quarter of Lisbon.
Caldo Verde (Traditional Portuguese Soup) £3.50
Caldo Verde is a Portuguese soup made with potatoes, collard greens, sliced chouriço (smoked Portuguese sausage) and olive oil. It originated in northern Portugal, but nowadays it is a national favourite. We are serving it with fresh bread and as a vegetarian option without chouriço.
Goan Chicken Xacuti Curry (on rice) £7.50 (Vegan option £6.50)
Goan cuisine today is the result of many influences. It’s influenced by its Indian Hindu origins of course, but also by over 400 years of Portuguese presence there, which contributed pineapples, cashews, tomatoes and potatoes that they brought with them to Goa from Brazil. The Portuguese also brought chili, which has since become one of the most important spices in Goan cooking.
Carne de Porco a Alentejana (Pork with or without Clams) £7.50
This is one of the most popular Portuguese dishes found on the menus of Portuguese restaurants throughout the world. It originates from the border of the Alentejo and Algarve region in the south.The pork and clams sit on a bed of potatoes. The pork is from the black Iberian pig, which is said to be more tender and flavourful because of its high fat content, but marinating it for some time in white wine, paprika, red pepper paste, chopped garlic and coriander, makes it exquisite!
Feijoada de cogumelos (Bean stew with mushrooms and sweet potato) £6.50
And yes, although it's not Nandos, there will be chips and chicken wings available too!