This is one of my favourite desserts to prepare when having guests over for dinner as it can be completed entirely on the day before and leaves time to focus on other parts of the dinner on the night.
On top of this early preparation ease, the quality chocolate, the creamy texture, and the accompaniment of chocolate’s perfect match – raspberries – ensures it is always a big winner with guests and never fails to impress.
It is quite an adaptable dessert as well; if you are not a fan of Cointreau, a French orange liquer, feel free to substitute with any other liqueur you may like or simply some vanilla extract.
However if using vanilla use only about ½ tsp as it is much stronger in flavor than any liqueur. Enjoy the ease and the exquisite taste of this chocolate panna cotta.
This lamb chops dish, although inspired by the abundant basil of late spring, is a wonderful dish to have any time of year. I find it a great choice for entertaining, as you can crumb the lamb hours before and the caponata can be made as early as a day before.
All you’ll need to do when your friends arrive is cook the lamb, warm the caponata, let the wine breathe and sit down to dinner.
Pesto Crusted Lamb Chops with Eggplant and Olive Caponata
This lamb chops (or cutlets) dish, although inspired by the abundant basil of late spring, is a wonderful dish to have any time of year.
CourseMain Course
CuisineItalian
Prep Time15minutes
Cook Time1hour35minutes
Total Time1hour50minutes
Servings4servings
AuthorPaul Hegeman
Instructions
Ensure that the Caponata is prepared and ready to go.
Preheat oven to 180 Celsius or 350 Fahrenheit.
How to prepare the pesto
Place the basil leaves into your food processor and pulse until all the leaves are chopped.
Add the pine nuts, parmesan and garlic and process on high while adding the oil in a steady stream.
Process until smooth and season to taste with salt and pepper.
How to prepare the lamb chops (cutlets)
Lightly beat the egg and add the milk.
Place the flour into a wide bowl or dish and season with salt and pepper.
Place the crumbs into a wide bowl or dish and mix in the pesto (it may become lumpy but keep mixing it until you have an even texture).
Dust the chops in the flour, keeping the bone clean.
Then one at a time, moisten them with the egg and milk wash, again keeping the bone clean.
Allow the egg wash to slightly drain off and crumb them with the pesto bread crumb mix.
Place in the fridge if you are preparing ahead of time, or move right onto the next step.
Over medium-high heat, brown them off in a little butter mixed with extra virgin olive oil and transfer them to the oven for 5-10 minutes depending on whether you want well done or medium-rare cutlets.
Meanwhile continue to warm the caponata and serve together once the lamb is done.
I recommend a medium bodied red such as a Shiraz to go with this dish.
Cod is a very popular fish, highly valued for its flaky white flesh and versatility in cooking. Its mild flavor makes it a favorite even with those who are not huge fish and seafood fans. If you want to introduce your little ones to fish, cod is a great option, for the very same same reason.
Cod makes a great canvas for a wide range of seasonings. Some of the most popular pairings for cod include lemon and herbs (its mild flavor is enhanced by bright, fresh flavors), garlic and butter (always a winning couple), or tomatoes and olives (the acidity of tomatoes and the saltiness of olives add depth and complexity to the flavor of cod).
Cod pairs well with a range of vegetables, such as roasted or sautéed potatoes, carrots, zucchini, or asparagus, and is a popular choice for battered fish and chips. The crisp and crunchy texture of the batter contrasts with the tender flakiness of the fish.
To add to its versatility, cod can be cooked in virtually any way: baked, broiled, grilled, poached, fried, or even used in soups and stews.
As for wines, you should go for crisp and refreshing whites, such as Sauvignon Blanc, or buttery, oaked Chardonnay. If you prefer a red wine with your fish (which is not illegal), a light-bodied Pinot Noir can work well with cod. Look for a wine low in tannins and with bright acidity, which will balance the delicate flavor of the fish. Learn more tips about food & wine pairings here.
In terms of nutrition, cod is an excellent source of high-quality protein, and while not as high in omega-3 fatty acids as some other fish, it does contain some of these beneficial fats. Cod is also a good source of vitamins B12 and B6, as well as minerals such as selenium and phosphorus.
So, if you need a pretext to add more fish to your diet, here are some very tasty cod recipes to serve as inspiration.
1. Miso-Glazed Cod With Black Rice Pilaf & Wasabi Essence
This is a delicious, Asian-inspired cod recipe. It’s super tasty and healthy. Give it a try!
Cod baked in a delicious sauce of tomatoes, onions, and white wine leaves the meat infused with plenty of flavor. The addition of feta cheese on top is a nice surprise that really rounds up the dish. You can serve it with pasta or grilled veggies.
This is indeed a very simple recipe, but there are some tricks that will help you obtain perfectly grilled cod. Use a grill basket for easy flipping and to avoid the dreaded “fish sticking to grill” scenario. Also, make sure you cook the cod on high heat, to prevent it from drying out.
Once it’s done, dress it with some lemon juice and your favorite seasoning. You can serve it next to a salad, in tacos, for a burrito bowl, or paired with grilled veggies.
Inspired by Nigel Slater, this recipes bets on capers and anchovies for a powerful umami flavor profile that is both salty and tangy. Once the cod is slathered in the tasty paste, you simply pop the roasting pan in the oven for 15 to 20 minutes. In the meantime, you can steam some green veggies for a side dish.
Just eight ingredients and on the table in just 20 minutes, this is plain healthy and delicious – the very definition of the perfect recipe for a busy weekday dinner. The typical Mediterranean flavors (capers, coriander, lemon, olive oil, garlic) complement the cod perfectly.
Just make sure you don’t overcook it: once it starts to flake easily, it’s done!
This is a favorite Mexican Christmas dish, one that you should try as well, as it’s delicious, healthy, and very filling. The deboned cod is cooked in a delicious tomato sauce with other veggies and herbs, then potatoes are added to create a full, satisfying meal.
Super easy to put together, even on busy weekday evenings, this recipe is full of color and taste. The cod is baked in the oven together with baby spinach, tomatoes, and feta cheese. You can serve it on its own, or next to some white rice, or a crusty piece of bread.
This Brazilian fish stew recipes works very well with cod – you simply simmer it in coconut milk and stock, with onions, carrots, tomatoes, chilies, and lime. Spicy and with just the right amount of sweetness and acidity, this recipe is a great option when you have to feed several people, or if you want leftovers.
You can use an entire cod for this recipe, or fillets, whichever you prefer – either will be delicious. The cod is steamed in an airtight pocket of parchment paper, which ensures that the meat stays juicy and tender.
While the cod is in the oven, prepare a ginger, scallion and chili pepper sauce, which perfectly complements the cod.
This cod stew, called bacalhau de consoada, is a popular Portuguese Christmas dish. It’s a simple, humble, traditional dish, but super tasty. Definitely worth a try!
11. Cod and Chorizo Saffron Broth with Chickpeas and Lemon
Combining cod with chorizo might not have been on your bingo card, but the combination definitely works. The dish is a filling and hearty stew, and the chorizo is used simply for the flavor, you don’t need a lot of it.
The dish contains onions, garlic, white wine and puréed tomatoes, plus plenty of spices, and canned chickpeas are added at the end. Traditionally, it is served with buttered samphire, but if that isn’t available, try rice instead.
Cod is cooked in fish broth with onions and peppers for this traditional Spanish dish that’s both simple and refined. The texture and natural flavor of the cod takes the front row, while the rich, umami sauce takes the recipe to the next level.
This one-pan dish combines cod with tomatoes, veggies, wine and various herbs, plus olives and capers. The fish simmers gently in the sauce, being infused with all the delicious flavors. If you want some spiciness, you can add some hot peppers as well.
Serve it with your favorite side dish – pasta, rice, polenta, potatoes, the choice is all yours.
This dish comes with complex flavors and plenty of color, but is in fact a very quick and easy recipe. The cod is cooked in butter (which, of course, makes it tender and delicious), then you throw the tomato-lemon sauce together in the same pan.
15. Cod Provençal with Tomatoes, Capers and Olives
Olive oil, garlic, tomatoes and Provence herbs end up together in a pan with the cod – and don’t forget the capers and olives for some extra saltiness and acidity. What could go wrong? Absolutely nothing, as this simple, satisfying, and healthy one-pan recipe will be on your plate in about half an hour or so.
Crunchy and flavorful, these cod cakes will be a hit with everyone, children included. The preparation is pretty straightforward: simply combine the cod and the seasoning, form patties, and fry them in your air fryer.
If you don’t have an air fryer, don’t despair: you can use your oven on high heat, with the fan on. Or, you could also deep fry them in oil, which will render very tasty, albeit slightly less healthy, cod cakes.
Cod takes flavors really well, which means it’s very well suited for this tikka masala based recipe.
First, coat the cod in tikka masala spice paste, then cook the meat in a foil-lined tray, using your broiler on medium heat. Serve it with pita bread and cucumber-yogurt dressing: a delicious Greek-Indian fusion recipe.
The meaty cod is very good choice for this fish piccata recipe. Simply fry the floured fish fillets and baby potatoes already softened in the microwave in olive oil, for a crunchy and fast meal. The green beans that soak up the flavors from the same pan are a very nice addition to this dish.
A healthy combo of basmati rice, cod fillets, spinach and tomatoes, this dish starts on the stove top, where you cook the rice almost completely, and then goes in the oven with the rest of the ingredients.
It’s a very easy, full meal that includes proteins, carbs and veggies, and makes a great dinner or a delicious packed lunch for the office.
Adapted from a Jamie Oliver recipe, this dish is for those who love a good British-inspired fish pie but also need to avoid common allergens such as dairy and gluten. The pie filing is made with cod (or other similar fish) combined with various veggies including leek, peas, and carrots, and tied together with coconut milk.
The pie topping is delicious potatoes that go golden brown in the oven.
Start this cod risotto enriched with bacon, leeks, and mushrooms, on the stove top, and finish it in the oven, topped with cherry tomatoes, for a hearty, flavorful, Mediterranean-inspired meal.
Although it takes a bit of chopping, sautéing and frying, it’s still relatively easy to put together, and you don’t have to bother with preparing a side dish.
Firm and juicy cod fillets served on top of colorful veggies – definitely something you should try, and it doesn’t involve a whole lot of work. In fact, it’s a straightforward and easily customizable recipe (you can use whichever veggies you like the most).
However, do make sure you keep the capers, olives and tomatoes, as those flavors pair very nicely with the cod, and don’t skip the gremolata sauce that brightens up the entire dish.
The fact that it’s oven baked makes this chowder a breeze to cook, and the combination of hearty root veggies with cod ensures a very satisfying meal for everyone. You can make a big portion of chowder, as it’s delicious the next day as well – in fact, some say it’s even better after it rested in the fridge overnight.
24. Pan-Seared Cod in White Wine Tomato Basil Sauce
Searing the cod until golden brown ensures a slightly crispy exterior and a juicy interior, while the tangy tomato, garlic and white wine sauce brings plenty of flavor. The recipe is ready in around 20 minutes, and you can pair the dish with rice, polenta, bulgur, or simply with some bread to soak up the sauce.
Few things are better than a perfectly fried piece of fish, with a nice, crunchy crust – so, if that’s what you’re craving, look no further. Make sure you pat the cod dry before dipping it into the beaten egg, Parmesan, and seasonings mixture. And you don’t even have to mess with hot oil and the pan – put the fish in hot oven or air fryer.
The Parmesan crust gets crunchy and delicious this way. You can serve it alongside a green salad, your favorite veggie side dish, or, for a truly indulgent meal, with freshly made French fries.
A dry rub consisting of chili and garlic powder plus various herbs is used to flavor these cod fillets, which are then roasted in the oven for 10-12 minutes, until the meat is flaky and opaque in color. In the meantime, prepare a refreshing lime, butter, and olive oil sauce to drizzle on top of the fish, along with your chosen accompaniments.
Cod served on a layer of creamy pea purée is a very hard-to-resist combination – even more so since you’re using mustard seeds to season the fish, which bring in nutty, spicy notes. Frying the fish in oil ensures a nice contrast between the crunchy meat and the delicate pea purée.
With a North African flair from the harrissa used to season the cod, this is a light, healthy and quick meal to make, mostly done in the oven. A refreshing salsa made with tomatoes, lime juice, and chilies, brings just the right touch of spiciness and acidity.
This is a Michelin-rated cod recipe that will simply wow your dinner guests. The cod is paired with a smooth cauliflower mousseline and a exquisite Xeres emulsion.
If you like seafood, check out our round-up of the most delicious halibut recipes. And if you’re willing to try something more exotic check out our story about cod milt. It’s called shirako in Japan and it’s a local delicacy in many East and South East Asian countries.
Portuguese food is well known for its rich and diverse flavors, ranging from seafood dishes, such as codfish and sardines, to meat dishes such as Cozido à Portuguesa, the famous Feijoada à Transmontana, or even Caldo Verde, the soup that everyone loves.
In northern Portugal, on the estuary of the river Douro, stands one of oldest European centers, Porto or Oporto how it’s known to locals.
The region is known for its rich cuisine, including several local dishes such as Francesinha, a sandwich with several different meats topped with cheese and a three-color sauce. Other popular dishes include Bacalhau à Gomes de Sá, Tripas à Moda do Porto, and Rojões. The summer time, particularly during the São João holiday, is the time to enjoy the famous Sardinhas Grelhadas.
Let’s take a look at some of these famous appetizers, main courses, and desserts that you really shouldn’t miss out on.
Best Appetizers to Sample in Porto
1. Bolinhos de Bacalhau
Bolinhos de bacalhau, or codfish cakes, are a typical Portuguese appetizer. They are small cakes made with shredded cod, boiled potatoes, chopped onion, garlic, and parsley.
The mixture is fried in hot oil until golden brown and crispy on the outside. It is commonly served as an appetizer in bars and restaurants along side a glass of beer or wine and is one of the most popular snacks in Portugal.
The best places to find Bolinhos de Bacalhau in Porto:
Casa Portuguesa do Pastel de Bacalhau: At Casa Portuguesa do Pastel de Bacalhau, classically inspired architectural elements are combined with an exhibition of works of art that make the tasting experience even more pleasant. And you can watch the codfish cakes being made.
Adega São Nicolau: Adega São Nicolau is a typical Portuguese restaurant where you can enjoy typical Portuguese food in a wonderful environment, immersing you in what sets us apart: good food, good wine, and a cozy atmosphere.
2. Caldo Verde
Caldo Verde, or green broth, has its origin in the northern region of Portugal and has won fame in other countries thanks to its well-known flavor. This soup is made with cabbage, a typical vegetable of the region. The cabbage is cut into very thin strips and cooked with sliced, smoked sausage if you fancy. If not, then you will have the perfect vegetarian meal.
Back in September 2011, this soup was elected one of the Seven Gastronomic Wonders of Portugal.
The best places to find Caldo Verde in Porto:
A Casa Guedes: Casa Guedes is a traditional Portuguese restaurant with a menu of various typical foods, the highlights being Francesinha, Pernil de Porco Assado (roasted pork shank), and Caldo Verde. This restaurant opened for business in 1987, and has grown in success ever since.
Casa Ferreira: The main feature of Casa Ferreira is definitely Portuguese cuisine. One of the most famous dishes is their Caldo Verde, along with other meat and fish dishes. It has a long history in the city, and stands on a very respectable street, Breiner Street.
This famous sandwich consists of bread stuffed with slow-roasted pork shank, roast pork sauce, and Serra da Estrela cheese to finish. It is absolutely delicious and a favorite locals and tourists alike.
The best places to find this sandwich in Porto:
Casa Guedes: Casa Guedes, again, which is famed for this sandwich. Casa Guedes was originally a small tavern located in Praça dos Poveiros near the city center. Eventually, the restaurant expanded and opened a larger establishment near the original restaurant. If you spend any time in Oporto, you simply have to eat at this culinary landmark.
Lareira: Lareira restaurant has over 30 years of history and is without a doubt a place to visit, not only for its incredible cuisine but also for its location, Carlos Alberto square, very close to the city center.
Main Courses to Try Out in Porto
Main courses in Portugal are varied and rich. Seafood such as cod and sardines often feature, but meat dishes take pride of place too. Let’s have a closer look at this gastronomic experience.
Just as in most Portuguese dishes, Porto’s cuisine involves a lot of fish, especially cod. One special recipe that originated in the city of Porto spread in popularity across the country: Bacalhau à Gomes de Sá, or Gomes de Sá.
As well as cod, this dish is prepared with eggs, potatoes, onions, and black olives. Some restaurants replace the cod with leeks, turning it into a vegetarian dish.
The best places to eat Bacalhau à Gomes de Sá in Oporto:
Abadia do Porto: Founded in 1939, the restaurant Abadia do Oporto is located in the historical area of Oporto city. It is said to be named after the abbey where pilgrims from Santiago de Compostela rested, slept and ate before continuing on their pilgrimage.
Café Santiago: Founded in 1959, Café Santiago has seen several generations, and several remarkable moments in Portugal’s recent history. If you like history and good food, this is a place you cannot miss.
5. Feijoada à Transmontana
This traditional dish originated in the North of Portugal, more precisely in Trás-os-Montes. It is very popular for weekend meals when the family get together.
The red beans are cooked with chorizo, morcela (Portuguese blood sausage), pork ribs and bacon, together with cabbage, carrots and various spices. White rice is often served as a side dish. The dish can be adapted for vegetarians, simply by leaving out the meat.
The best places to eat Feijoada à Transmontana in Porto:
O Buraco: This restaurant, right in the center of the city, will allow you to enjoy the cuisine while immersed in the culture that so defines this city.
O Nordeste Transmontano: Slightly further away from the city center, but easily accessible by Metro do Porto, this restaurant has a whole tradition of good cuisine.
6. Bifanas
Don’t be fooled. Although this may look like an appetizer, as a rule, if you eat one, you will always end up eating two or three: or even more. Bifanas is typical of Portuguese cuisine, consisting of a sandwich stuffed with pork, seasoned with wine sauce and spices, and usually served inside a loaf of bread.
The best place to eat Bifanas in Porto:
Conga: Although there are lots of places to eat one of these sandwiches, the best-known place in the whole of the city is Conga. This restaurant has served the best bifanas in the city from the same location for years.
Tripas à Moda do Porto is a typical dish of Portuguese cuisine that originated in the city of Oporto. It is made with boiled tripe (from the pig) and seasoned with several different ingredients, such as red beans, pork sausage, onions, garlic, and peppers.
The best places to eat Tripas à Moda do Porto, in Porto:
A Cozinha do Manel: A Cozinha do Manel, located in Oporto, is a traditional restaurant that houses two wood-fired ovens. The space is divided into two areas: the entrance room, with a counter, and, up a level, a spacious, well-lit room with tile panels and well-arranged tables.
A series of books, graffiti, collections of wine bottles, and photographs of famous people who have passed through here decorate this space.
Abadia do Porto: this restaurant is not only famous for its Bacalhau à Gomes de Sá (see above). It is also the place to try this delicious tripe dish.
8. Francesinha
This is a dish that fuses Portuguese and French cuisine. It all was created in the 1950s by a Portuguese emigrant returning from France who wanted to celebrate the two countries. And that is how this meal was born.
This hot sandwich is a flatbread stuffed with fresh sausage, ham, and beef steak, and topped with melted cheese. Once assembled, it is baked in the oven so it is au gratin and is served with a special sauce based on tomato, beer, and hot sauce.
Francesinha is very popular with people from Oporto and with visitors to the city. Today there are many variations and adaptations of the original recipe, but the secret of the Francesinha’s success remains the perfect combination of flavors that make it a unique and irresistible dish.
The best places to eat Francesinha in Porto:
Cervejaria Brasão: Looking at Avenida dos Aliados, Cervejaria Brasão has a rustic atmosphere with a retro, half-lit ambiance. It is a comfortable and uncomplicated place where you can enjoy a wide and personalized offering of craft beers, Francesinhas, snacks, and steaks.
Taberna Londrina Porto: This tavern with a relaxed atmosphere and modern decor serves up artisanal cuisine with burgers, hot dogs, Francesinhas, and northern-style snacks. It opened for business in September 2019.
Some Portuguese desserts You Don’t Want to Miss in Porto
The Portuguese love to follow their meal with a dessert. Below are two famous Portuguese desserts that are an absolute must when you visit Porto.
9. Pásteis de Nata
Pastéis de Nata, or custard tart, is a typical Portuguese pastry consisting of small crispy puff pastry tarts filled with a soft cream of eggs, sugar, milk, and flour.
They are traditionally served warm, sprinkled with powdered sugar and cinnamon, and accompanied by an espresso. They are also one of the best-known and most appreciated Portuguese sweets in the world.
The best places to eat Pásteis de Nata in Porto:
Manteigaria: When you visit Manteigaria, you can watch up close the whole process: from dough preparation, kneading and molding, the cream, and the oven. You will absolutely love it.
Fábrica da Nata: This store, located on one of the most famous streets of the city, Rua de Santa Catarina, offers a beautiful and refined space to enjoy its Pastéis de Nata while soaking up the live music played nearby.
10. Papo de Anjo
Papo de Anjo is a traditional Portuguese dessert made with beaten egg yolks, boiled and simmered in sugar syrup.
Like other traditional Portuguese sweets based on egg yolks, this dessert is thought to have been created by Portuguese nuns around the 14th or 15th century. The laundry operations, part of the convent’s daily life, required a large number of egg whites for ironing the monastic garments and habits, generating a large surplus of yolks.
The best places to eat Papo de Anjo in Porto:
Confeitaria Restaurante Primar: In this space, which is not only a restaurant but also a confectionery store, you will find the best Papos de Anjo in the whole city. Usually always fresh and with loads of flavor. It is an authentic gastronomic experience that you can’t miss
All these dishes, the appetizers, main courses, and desserts, are a small sample of how rich and diverse Portuguese cuisine is, and the fact that it has hundreds of years of tradition. Don’t miss the opportunity to come and taste for yourself what the city has to offer: its love of food.
