A week ago we got back from a great trip to Portugal. For me that was the second time I visited the country, for Hoang it was the first time. We took my mother with us and we met with a friend whilst there.
I am not sure if you ever visited Portugal, but if you haven’t, please go! It is stunning, great natural landscape, the people are incurably humble and caring, the food is to die for and it is still pretty affordable to visit despite being in Europe.
We flew to Lisbon, and we spent there 3 days, I could have easily spent there another 3 days. I was not sure what to expect from Lisbon, there was so much to see and do, the days were packed with things to do that we did not have enough time to relax in the city. We will go back soon, we loved it.
Whilst there we took a food tour and we had the chance to taste some great food & drink:
- Corn bread, extra virgin olive oil and pata negra ham
- Codfish cake & green wine
- Bifana Sandwich and cheese from Portugal and the Azor islands – crazy I know, but they make cheese in the Azor islands too!!
- Samosa (Indians that had moved to Mozambique when it was a Portuguese colony influenced Portuguese food too)
- Ginjinha (Cherry Liquor)
- Pastel de Nata
In our recipe today we made an attempt to recreate the codfish cake, we bought some salted dried codfish whilst there and cooked it when we got back. I must say, the result was delicious.
Our trip did not stop there, we rented a car and drove, first to Coba de Roca the westernmost point of mainland Portugal and continental Europe and then to Porto, a beautiful gem in the Norther part of the country not far from the Duero Vally, where Port wine comes from. The city is kept well, more than Lisbon is.
Food wise, here we tried the Francesinha, that means “little girl”, it is a Portugues take to Croque Madame. Just heavier, much heavier 
We absolute loved Portugal, its people, food, music and architecture. We will be back soon for sure.
Ingredients
- Salted dried codfish: 1 kg (2.2 pounds)
- Potatoes: 800 g (1,3 pounds)
- Eggs: 2
- Bread crumbs: 400 g
- Pepper: a dash
- Parsley: a handful
- Oil: enough to deep fry
Method
- Soak the codfish for at least 24 hours, change the water twice within this time.
- Boil the cod, with its skin facing down in water for 10 minutes.
- Remove the codfish, set aside to cool.
- In the same water boil the potatoes, then sit aside to cool (the amount of potatoes used should match the weight of the codfish after being boiled).
- Thoroughly clean the codfish
- In a food processor mix the codfish, the potatoes and 2 eggs, until it becomes a smooth mixture.
- In a frying pan cook 1 garlic clove and one chopped onion. Add this to the mixture
- To the codfish mixture add pepper and chopped parsley.
- Mix the everything and form balls with the help of 2 spoons.
- Dip the balls in breadcrumbs and deep-fry
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