Just returned

[cereza]

Quite understand your viewpoint LJ and in my travels I always love to eat local food but the Algarve is like a second home so when I stay out there for say 6 weeks I like to have a variety just as I would in the UK. I have been spoilt by the fish available in the Algarve to such an extent that I rarely eat it in the UK because its just not up to the same standard usually! I know that Happys is not every ones cup of tea but I personally like it and the fish and chips are as good as any I have had so to have it once in a month say doesn't really do any harm.
I never go for the Sunday roast type meals and only have the occasional English breakfast but I do enjoy a curry ocasionally - if only for the variety and there are always Portuguese in these places enjoying something different.

I still hunger for the clam chowder from New England and the american breakfasts in The Red House in Salem !!!!

[Lesley Jean]

I still hunger for the clam chowder from New England and the american breakfasts in The Red House in Salem !!!!

Oh don't...... Lobster from Pier 4 in Boston, Maple syrup pancakes in NH, Clam chowder definitely, heart attack breakfasts at the Red House in Salem for sure .....
but that is my point, they are all foods you would eat in Northern America.

I expect when we are living out in Portugal more then I will be just the same and eat fish and chips when I want to think of the UK, mind you we don't eat it here so why would I ???? I long to be able to eat fresh salads and vegetables and fruit all grown on our land and fish bought from the local market, I could live on that for the rest of my life with the occasional chicken or lamb dish thrown in.

Hope you are both well, any thoughts on going back to the States?

[Lesley Jean]

Blue, I was talking more from the point of view of a visitor to the Algarve rather than someone who is lucky enough to be living there, then yes I agree, you eat what you like, one of my favourite dishes is Thai green curry made with chicken, I expect it will be something I will cook a lot when we are living there so I understand where you are coming from on this. Sorry I didn't make myself very clear, I had been up for a short while and had to clear up a massacre in the utility room kindly offered to me by my two cats....

[cereza]

I still hunger for the clam chowder from New England and the american breakfasts in The Red House in Salem !!!!

Hope you are both well, any thoughts on going back to the States?

The thought is never out of our minds Lesley! Especially New England - it really struck a chord with me.
I'm sure that we will be going again before too long exchange rate willing

[EMM]

Summer officially arrived yesterday with our first BBQ, spatchcock chicken with a loads of my home made piri piri dressing/marinade.
Today as the sun is still out ( a bit warmer ) it will be ribs already marinading in soy, ho sin and chinese 5 spice , fresh fish later in the week.
Not a pre processed meal anywhere on the agenda.
Do we really miss the UK? not at the moment !

[blue]

I just get very, very bored with grilled fish (& I love all fish from oysters to sardines) a very unimaginative salad, (lettuce, tom's, onion with dried oregano sprinkled on top & if you're really lucky maybe a little shredded red cabbage & grated carrot, whoopee doo) & boiled potatoes & why do so many of the restaurants only serve anaemic overcooked beans & carrots. It would bore me to tears whether I was on holiday or not, but then I'm a sauce person & no I don't mean ketchup, & I like the more cosmopolitan restaurants. I think a lot of people are confusing holiday makers who still want an occasional taste of their old favourites when they're on holiday to the people who go abroad refusing to try anything 'foren' & only want burger & chips.
I love to shop in the markets here but the produce isn't always locally sourced you still need to check, a lot of the 'fresh' stuff will have come from Spain, France, Brazil, Chili, etc. depending on the season. We've had a very good winter veg' season in our garden in spite of the weather, the only thing that hasn't been good (no pun intended) are the fava's, not a pod in sight even though the plants all look really healthy. Getting ready for the summer season now.

[fmm]

Plain grilled fish, a salad and no sauces means I can have an extra cocktail before dinner without putting on 2 stone during a 2 week holiday ...

I love not having sauces is the fish/meat is of good quality - nothing to cover up the taste. However, I do understand where you are coming from. I also have to admit that I agree with LJ as it is perfectly fine if people want to eat fish and chips when they are in Cvo, but I do find it odd that people recommend a restaurant that sells something precisely the same as they get in the UK (sorry G and G! - excluding you from this comment!)

But each to their own - I can certainly live without what I consider is fast food when I come over to Carvoeiro - and I am looking forward to trying some different restaurants when I am over next.

[blue]

That is the disadvantage of the foods I like unfortunately they do tend to add 'extra baggage'.
A good sauce should never disguise the flavour of the meat or fish but compliment & enhance it, though I have to admit a lot of chefs don't seem to understand this concept. My husband doesn't like his food served swimming in sauce which a few of the Portuguese restaurants do so he always asks for his sauce to be served on the side.

[Gary/Gaynor]

although it came to be seen the world over as a typically English dish, the origins of its component parts in fact lie in continental Europe. Frying as a cooking method for fish has a much older history in Europe than the frying of potatoes, for the simple reason that potatoes haven’t been around as long. Deep-fried fish (pescado frito) came to northern Europe with the movements of Jewish refugees from Portugal and Spain in the 17th century. Probably the Jews from the continetal Europe brought over the concept when they movend into the East End of London......bit like my post on eating curry in CVO, it's Portuguese. LOL!!! Got a damn good recipies for BBQ'd goat which you have to throw in a pit, cover, and cook for 3 days....lush or what!
Gaynor

[Lesley Jean]

Got a damn good recipies for BBQ'd goat which you have to throw in a pit, cover, and cook for 3 days....lush or what!
Gaynor

Mmmmm barby on the beach??

[Gary/Gaynor]

I work for a publishing company here in Holland and as we specialise in Middle Eastern and Islamic publications. We have an old Middle Eatern cook book we published last year cooking in clay pots and pits which is still practiced today in some tribes...love it!
Gaynor

[pato]

Mushy peas are British through and through, some of the tinned variety are rubbish. Lockwoods do a reasonably authentic frozen product where you just microwave them for seven minutes, dead quick! and very good, they're sold in packaging that you can break into single portions. I just love them, although I have had family complaints about the after effects. They're so good that the Lockwoods owner a divorced lady who took the mushy pea factory as part of the divorce settlement has been hounded for years by Tesco to produce them for their "own brand" line, she's refused on the basis that her brand name was so strong, and, as they do in retaliation, they wiped her product off the shelf, give her her due, she wouldn't give in, they've relented due to customer demand and are now forced to stock them.

Pato, News at ten, Birkenhead gasworks

[wee beanz]

Hi Ma-Jas, sorry havent eaten in your place yet, do you cater for vegetarians? Will be in Cvo in June so will pop in for a meal if you cater for veggies.

[pato]

Hi Ma-Jas, sorry havent eaten in your place yet, do you cater for vegetarians? Will be in Cvo in June so will pop in for a meal if you cater for veggies.

What! Jock vegetarians impossible, how can you have vegetarian haggis, Rabbie would turn in his grave. Don't tell me you don't have a dram or two either, that will be it, ah! well, the Scots aren't what they where when I was in the forces. Suppose you'll be telling me you're English next.

[jeremy]

Pato,



Available at Chapman's Butchers, Lower Heswall