Posted by theptconspiracy | August 20, 2013
We’re super excited and looking forward for this new experience: A walk-in, pop-up Portuguese Sunday Roast at the Duke of Wellington. It’s a new format for us (our first event in a Pub), and we feel this is gonna be awesome! No need to book, just walk-in and try the delicious menu along with some a great selection of amazing funky Portuguese wines. So save the date, 1st of September at The Duke Wellington, Balls Pond Road, Dalston, from 12noon to 8 pm: Come in and join us from some great Portuguese Sunday roastin’ with family or friends!
Morcela and Pineapple skewers
The diversity found in Portugal’s traditional Charcuterie clearly reflects both the internal and external influences, culture and history of the country through the centuries. ”Morcela” is known for its very intense flavour and aroma; Paired along with the pineapple’s freshness, it makes this “skewer” a true (and exciting) palate roller coaster.
Sardine Canapes on Artisan Rustic Bread
The Portuguese canned fish industry has been one of the countries less well know exporting industries, and is one of Portugal’s best kept and under explored cuisine “secrets”. Known for it’s high quality olive oil making, and fresh, near shore sardine fishing, Portugal is one of Europe’s finest canned fish sources, with a 150 years long tradition of making the finest quality canned food you’ll ever taste. Elevated from what used to be one of the less valued food options, to its current use as an healthy and flavour rich option, canned fish food has been reintroduced in the portuguese cuisine by famous chefs in a myriad of interesting mixtures and flavours.
Mountain goat cheese & honey canapes served with dates wrapped in dried cured ham
The king of Portuguese cheese – Queijo da Serra da Estrela. This raw sheep’s milk mountain cheese is produced in one of the coldest and highest regions in Portugal (a plateau 2,000 meters above sea level) during March and November every year. Production is strictly controlled and everything is done by hand – even the curds are made by hand from the milk of the Bordaleira sheep that are still herded by shepherds of the Serra da Estrela Mountains in Beira.
Roasted pork tenderloin stuffed with dried plums and potatoes roasted in garlic and olive oil
This is an usual recipe for weekends and family gatherings for its slow cooking. The meat is marinated in wine, garlic, spices, pepper paste and then roasted slowly, resulting in a very rich, tender meat and salty juices.Cooking the meat in a slow oven lets the fat in the pork break down and infuse the meat with the wonderful flavors of the marinade.
“Bacalhau com natas”
Layers of salted dried codfish, onion, diced potatoes with cream and white sauce
Dried, salted codfish “Bacalhau” has been present in Portuguese cuisine for about 500 years (a long time indeed). Throughout the centuries the art of making Bacalhau has been mastered and expanded by kitchen artists. In Portugal there are 1001 ways to cook cod, it’s a fundamental part of our history, our gastronomy and even cultural identity.
Veggie “À braz”
“À braz” is a tipical recipe in Portugal; Scrambled eggs filled with fried potatoes and shards of salted vegetables in olive oil and garlic.
Chocolate cake with lime mousse
The amazing pairing of a flourless, rich and moist chocolate cake and the freshness of a lime mousse
Walnut cake with egg custard
Our favourite cake: a surprising moist texture thanks to the minced walnuts, this cake is a wonderful delight with a topping of sweet egg cream. One of the many hundreds of portuguese conventual sweets varieties. so relevant for the country’s culture and gastronomy for centuries.