Cuisine
Portuguese cooking: salt cod in all its forms, charcoal-grilled fish, piri-piri and slow pork and clam stews.
Portuguese cooking: salt cod in all its forms, charcoal-grilled fish, piri-piri and slow pork and clam stews.
3:48Discover how Executive Chef Hans Neuner pairs Atlantic sea bass with wild Algarve juniper, sweet leeks, and Imperial caviar at the two-Michelin-star Ocean restaurant.
4:08Discover how two-Michelin-starred Chef Hans Neuner reimagines the traditional Portuguese marinated carrot salad, Cenoura à Algarvia, using XO sauce and Tonburi for a striking balance of umami and texture.
3:40Executive Chef Hans Neuner of two-star Ocean prepares a stunning dish of codfish, onion, and Alentejo citrus, demonstrating how to balance deep regional flavours with whimsical, narrative-driven presentation.
15:40Step inside Lisbon's culinary temple, Belcanto, to explore how Chef José Avillez translates traditional Portuguese heritage into a world-class, two-Michelin-starred dining experience.
Questions from the pass
For thick-cut loin pieces, soak the salt cod in cold water in the fridge for 36 to 48 hours, changing the water every 8 hours. Thinner tail pieces require 24 hours. Keep the water temperature below 5°C to prevent bacteria. Test a small flake from the thickest part before cooking dishes like Bacalhau à Brás.
True Portuguese piri-piri sauce uses African bird's eye chillies, garlic, olive oil, red wine vinegar or lemon juice, bay leaves, and sweet paprika. Blend the ingredients raw, then marinate spatchcocked chicken for at least 12 hours. Grill over medium-hot charcoal at 180°C, basting with the sauce during the final 10 minutes.
Marinate cubed pork shoulder in white wine, garlic, and sweet pepper paste (massa de pimentão) for 4 hours. Sear the meat in lard over high heat until browned. Lower the heat, simmer until tender, then add cleaned palourde clams. Cover and cook for 3 to 5 minutes just until the shells open, preserving their juices.
Ensure the grill grates are clean, hot, and lightly oiled. Coat whole, un-gutted sardines generously with coarse sea salt 30 minutes before cooking to draw out moisture and firm the skin. Grill over white-hot charcoal at around 220°C for 2 to 3 minutes per side. Use a fish basket to turn them cleanly without tearing.
Traditional Caldo Verde uses couve-galega, a Portuguese flat-leaf kale. If unavailable in the UK, spring greens or cavolo nero are suitable substitutes. Slice the leaves as thinly as possible into fine ribbons (chiffonade) and stir them into the hot potato and onion broth during the final 2 minutes of boiling, along with sliced chouriço.
The library is just the prep work
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