Celebrations- Portugal- Feira do Sao Martinho

Unlike Brazil, Portugal's winter is very much like ours except for the lack of snow and cold. They celebrate holidays very similiar to ours and on virtually the same days. November 11th marks the Feira do Sao Martinho in Golega during the time that we remember our war dead.

It is a day known for its love of animal-related activities. There you will find a day full of riding contests, horse shows and bullfights. The day's fare is simple but filling. COZIDO A PORTUGUESA, Portugal's answer to the Boiled Dinner is the order of the day. Check out the recipe at the end of this article. Follow that with some fresh homemade wine, fresh bread and nuts for dessert and you've got a homey type of meal that will keep you happy as you enjoy the horse shows.

COZIDO A PORTUGUESA

Depending on the region you come from there are various ways of preparing this meal. I am going to give you my mother's recipe. She comes from the Estremadura region, two hours from Lisbon.

Various meats (pork hocks, chorico, beef shank or beef chunks, blood pudding, optional and linguica. In some regions chicken is added, but not here).

Potatoes, carrots, yellow turnip, white turnip, cabbage, onion, green beans. I place the vegetables in this order since there are no set amounts. You can add as little as you like or much as you like.

In a large pot, add all the meats and cook about an hour. Check the meat and cook until tender. The meat should be cooked to the point that it can be cut with a fork and the meat literally falls off the pork hocks. Add seasoning. (Salt, pepper, bay leaf,parsley, you can even make a bouquet garni of different dried herbs. This meal lends itself to creativity, so use the herbs of your choice such as rosemary, thyme, garlic, etc.)

Add the vegetables and cook until tender. Remove the vegetables and lay them on a platter. Add the meats with a 1/2 cup of broth to keep everything moist. The rest of the broth can be served as a delicious first course soup. It is rich with flavor and is light. Serve the entire meal with fresh baked bread and fresh fruit for dessert. Enjoy a warm, rib-sticking meal for a cold November day or evening.

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