Market Flavours

60 X 30 MINUTES EPISODIC BREAKDOWN

1. Peniche The wharf is the first contact between the fish and the land, even before arriving at the markets or other stores. In Peniche, a town known for the quality of its fish, Sebastião just had to visit the wharf. It was there that we accompanied the arrival of the fresh fish, in a tour guided by someone who knows the business well.

2. Nazare In the city of the seven skirts, Sebastião Castilho is inspired by the local delicacies to create dried- fish bread dish and a banana and honey cake with vanilla cream.

3. Caldas de Rainha In Caldas da Rainha, Sebastião Castilho visits two markets a short distance from each other: the fish and the produce market. In each of them, he finds the ingredients to make stuffed spider crab and mollusc pasta.

4. Torres Vendras In Torres Vedras, Sebastião Castilho finds a modern and busy market. It is there where he finds everything he needs to make a vegetable soup and colourful chips.

5. Santarem Sebastião Castilho visits the market of Santarém and a breakfast cooked on a brazier inspires him for today’s meal: rapini rice with fried whitebait sardines and “farófias” and custard with strings of caramel.

6. Viana de Castelo

Sebastião Castilho surrenders to the beauty of Viana do Castelo and to the freshness of its products. Cozido à portuguesa or Portuguese stew and farinheira sausage rice are the recipes chosen for this city in Minho.

7. Braga In the capital of Minho, Sebastião Castilho finds a lively market and the ideal inspiration for his recipe. “Minhota” fried steak and rice pudding are the recipes chosen in Braga.

8. Guimaraes In the cradle of the Portuguese nation, Sebastião Castilho visits the municipal market, determined to find the ingredients for his lunch: turnip soup and mushrooms in puff pastry.

9. Porto Sebastião Castilho surrenders to the magnificence of the Bolhão Market and dedicates two recipes to the city of Porto: caldo verde soup Porto style and tomatoes stuffed with alheira sausage.

10. Gaia At the river Douro, Sebastião Castilho finds a small but colourful market. It’s on Gaia’s pier that he cooks two delicious recipes: corn bread with “alheira” and roasted gilt-head bream on a bed of peppers.

11. Sines Sebastião Castilho visits Sines and let’s himself be inspired by the beach and the sun of the coast of the Alentejo. In the kitchen, the recipes smell of summer: horse-mackerel with pepper sauce and sautéed cabbage.

12. Milfontes On the coast of the Alentejo, precisely in Vila Nova de Milfontes, Sebastião Castilho suggests two meals that were inspired by the sea: grilled white seabream and boiled goose barnacle.

13. Lagos Visiting the Algarve, Sebastião Castilho uses what’s best of the Avenida market, in Lagos, to fry a red seabream and make a fruit salad.

14. Castelo Branco

Sebastião Castilho visits the Beira Baixa region and buys groceries at the Castelo Branco municipal market. On a cold day, he decides to make two comforting recipes: cheese and honey toasts and iscas or fried liver with mash.

15. Vila Vicosa In Vila Viçosa, Sebastião Castilho finds a small and cozy municipal market, full of color and flavor. After buying groceries, in the middle of Praça da República, he cooks tomato soup and vegetable crepes.

16. Reguengos In Reguengos de Monsaraz, Sebastião Castilho is charmed by the simplicity of the Alentejo and applies the lesson he learned in the market to the kitchen. Good products turn simple dishes into delicious recipes. The proof is in the menu: omelet with sausages from the Alentejo and baked apple.

17. Figuera da Foz In the city where the river Mondego meets the sea, Sebastião Castilho is inspired by the maritime flavours and prepares a fish stew and fried prawns. The recipe starts with the purchase of the ingredients in Eng. Silva’s market.

18. Coimbra In the city painted black by the student’s capes, Sebastião Castilho surrenders to the flavours he finds in the market and prepares a delicious meal of roasted kid’s leg, mushroom rice and a salad of beetroot and carrot.

19. Aveiro In the city of the “bugas”, Sebastião Castilho finds the ideal transportation method to travel between the fruit and vegetables market and the fish market. It is there that he finds the ingredients to cook fried flounder with puréed corianders and vegetables au gratin.

20. Viseu Sebastião Castilho travels to Viseu, where he finds a market filled with life and buys the ingredients for his menu: Veal’s pie with black beer and chocolate mousse cake with strawberries.

21. Almeirin In Almeirim, Sebastião Castilho ignores the low temperatures and is captivated by the friendliness of small producers. In the end, he devotedly cooks lamb chops and two salads, a cucumber salad and a three-bean salad.

22. Vila Franca de Xira In Vila Franca de Xira, Sebastião Castilho is inspired by the region’s bullfighting tradition and cooks steak à campino and a cheese starter.

23. Setubal In the region famous for fried cuttlefish, Sebastião Castilho carries on the tradition and recreates this well-known recipe with the ingredients he finds at the municipal market. The menu also includes a strawberry salad with lettuce and different types of infused olive oil.

24. Cascais Sebastião Castilho visits a very familiar market, the Cascais market, and buys ingredients for that day’s lunch: toasts with requeijão cheese and octopus rice.

25. Lisboa Sebastião Castilho visits the most popular market in Lisbon and the Portuguese capital inspires him to make a Lisbon style soup. There is also room in the menu for roast turbot with lemon and a cabbage and sheep cheese gratin.

26. Olhao Next to the Ria Formosa lagoon, in Olhão, Sebastião Castilho finds a large and rather busy municipal market. He picks some of the most characteristic products of the region and reinvents two dishes, making tuna ceviche and a xarém or corn porridge dessert.

27. Loule In Loulé, Sebastião Castilho finds a bustling municipal market with wonderful products. After buying groceries in the morning, lunch is roast ray and sword razor shell and cockle rice.

28. Portalegre Sebastião Castilho visits the Portalegre municipal market and buys the ingredients he needs for a picnic in the mountains. In his basket he takes, among other things, chop sandwich with asparagus and melon with ham.

29. Evora In Évora, Sebastião Castilho finds a municipal market surrounded by small producers and divides his purchases between the inside and the outside of the market. In the end, he cooks delicious

30. Mangualde Sebastião Castilho visits the Mangualde municipal market and surrenders to the hospitality of small producers. Among the local products, he finds what he needs for lunch – chorizo bread and pork loin with apple and black pudding rice.

31. Torres Vedras Sebastião Castilho revisits the Torres Vedras market and finds the ingredients he needs to make two typical Portuguese recipes: broad beans with ribs and bean tarts.

32. Peniche In the Peniche harbor, Sebastião Castilho sees the arrival of the first boats and buys a sea bream for lunch. In the kitchen, to go with the roast sea bream, he makes steamed green beans and a mixed berries and shaved ice drink.

33. Nazare Sebastião Castilho returns to the Nazaré Municipal Market and, in a fishermen region, he makes two fish dishes, a squid starter and a monkfish soup.

34. Caldas In the Caldas da Rainha produce market, Sebastião Castilho finds fruits of the region, fresh vegetables and homemade products, everything he needs to prepare lunch that day: couscous with roast vegetables and pera rocha pear pie.

35. Santarem Sebastião Castilho returns to Santarém, capital of the Ribatejo region, and, in the municipal market, he finds the ingredients he is looking for to make two recipes: pea soup with goat queijo fresco cheese and bull strips with sautéed vegetables.

36. Almeirin Upon his return to the Almeirim Municipal Market, Sebastião Castilho buys meat, sausages, bread and vegetables. In the kitchen, he cooks two flavorsome recipes with those ingredients, sausage toasts and spicy pork with basmati rice.

37. Cascais

Sebastião Castilho returns to the Cascais municipal market to buy his groceries for the day. On the menu are two typical dishes of the region, a mussels starter and a dessert made with areias butter cookies.

38. Vila Franca de Xira On his return to Vila Franca de Xira, Sebastião Castilho meets the lady who makes regional cakes and can’t resist buying a few to prepare a dessert. For the main dish, he makes flatfish curry with basmati rice.

39. Viana de Castelo Sebastião Castilho returns to the capital of the Alto Minho region and, at the Viana do Castelo Municipal Market, buys the ingredients he needs to make salmon with vegetables, tomato and onion salad and a tangerine ice cream.

40. Braga At the end of a fun morning buying groceries, Sebastião Castilho cooks in the middle of the Braga Municipal Market: stuffed lamb saddle and a meringue dessert with fruits of the season.

41. Guimaraes Sebastião Castilho returns to Guimarães and buys his groceries at the Municipal Market. Mrs. Joaquina’s eggs are the inspiration for an oven-baked crème brûlée and Mr. Manel’s meat is the main ingredient of chops wrapped in ham served and with rice with orange.

42. Olhao After the morning grocery shopping at the Olhão Municipal Market, Sebastião Castilho is inspired by the Ria Formosa lagoon and cooks a shellfish rice, served with fresh cucumber and orange salad.

43. Loule In Loulé, Sebastião Castilho was carried away by the fresh products he found at the Municipal Market and made various starters: avocado and tomato salad, sautéed carrot and orange, broad bean purée with paiola sausage and grilled cheeses.

44. Porto Sebastião Castilho visits the Bolhão Market, in Porto, and discovers the real meaning of not holding your tongue. After buying his groceries, he spends the afternoon in the kitchen and makes stuffed pork shoulder with potato skewers and ice cream with sautéed fruits.

45. Gaia Sebastião Castilho visits the Riverside Market at the Gaia Dock and buys the ingredients he needs for an outdoors lunch: roast chicken with vegetables and homemade hot sauce.

46. Sines At the Nossa Senhora das Salvas Fort, in Sines, Sebastião Castilho announces that he will make roast bluemouth and lime risotto. Next step - buying the ingredients he needs at the Municipal Market.

47. V.N Milfontes Limousin cattle, a very common breed in the Alentejo region, inspires Sebastião Castilho. During a visit to the Vila Nova de Milfontes Municipal Market, he decides to cook Limousin roast beef with horseradish sauce, sautéed potatoes with rosemary and watercress salad. He ends with an orange pie made in an original mold.

48. Lagos Sebastião Castilho revisits the Avenida Market, in Lagos, and, this time, he cooks cuttlefish Algarve style with a warm broccoli salad with figs and almonds.

49. Castelo Branco At the Castelo Branco Municipal Market, Sebastião Castilho fights the cold temperature with a warm and comforting meal: roast duck with orange and vegetables, rice with nuts and a bexiguinha sausage starter with homemade bread.

50. Vila Vicosa Back in Vila Viçosa again, Sebastião Castilho knows what he wants to cook and where to find the best ingredients for his recipes. The route on the way to make homemade chicken pie with a fresh tomato and onion salad goes by the Municipal Market, of course.

51. Reguengos Monsaraz In Reguengos de Monsaraz, Sebastião Castilho decides to bring to the kitchen the best of the flavors from the Alentejo regions. After going to the Municipal Market, he makes a bread, cheese, ham and olives starter and his own version of purslane soup. Hummm... It smells like the Alentejo!

52. Evora After the usual grocery shopping at the Municipal Market, Sebastião Castilho sets up his kitchen in the middle of Évora’s public park and fills the air with aromas and flavors. On the menu are steak with mustard and pepper and cabbage salad. © Off The Fence 2014 7

53. Figueira de Foz After the usual grocery shopping at the Figueira da Foz Municipal Market, Sebastião Castilho sets up his kitchen in front of the Mondego river and rolls up his sleeves to make roast grouper with eggplant and a carrot cake with chocolate.

54. Coimbra In the center of the country, in Coimbra, to be precise, Sebastião Castilho prepares a menu befitting the ingredients he finds at the Municipal Market: chicken broth with coconut milk and pasta with sautéed vegetables and chicken are the dishes chosen to finish off a day buying groceries and visiting the market.

55. Viseu After buying groceries at the Viseu Municipal Market, Sebastião Castilho sets up his kitchen in the city center, in the middle of Praça da República, and cooks before the eyes of as passers-by: turkey leg stuffed with farinheira sausage and spinach purée.

56. Portalegre At the Portalegre Municipal Market, Sebastião Castilho discovers the squacco heron, is blown away by Mrs. Joaquina’s baby spinach and invites Mr. Joaquim to try the dishes of the day - gazpacho soup and black Iberian pig pork cheek with farinheira sausage patties.

57. Aveiro In Aveiro, Sebastião Castilho is inspired by the city’s characteristic products. After buying groceries in two markets, the produce market and the fish market, time is (well) spent in the kitchen. The menu couldn’t be more inviting: salmon and vegetable papillotes and crepes with ovos moles.

58. Mangualde At the Mangualde Municipal Market, ladies rule and it is with them that Sebastião Castilho spends the morning chatting while buying his groceries. In the afternoon, with the best view in the city in the background, at the top of the Nossa Senhora do Castelo mountain, vegetable lasagna and apple strudel with nuts are cooked.

59. Lisboa At the Ribeira Market in Lisbon, Sebastião Castilho is inspired by an age-old recipe, partridge Convento de Alcântara style, to recreate his own version of the dish - stuffed quail with mushrooms, served with a celery and apple purée. To top off the meal, a fresh and simple passion fruit dessert.

60. Setubal In the region of moscatel wine, Sebastião Castilho can’t resist preparing a refreshing drink with the famous fortified wine before cooking. In the middle of the Livramento Market, the aromas fill the air and announce the menu: roast John Dory with roe and bean sauce and a grape and ginger pie.