Hot coals, grilling and a fare of full-flavoured spices are the hallmarks of great Portuguese. It’s hearty, peasant-style cooking, full of paprika, bay leaves, olives and the coveted ‘peri peri’, often finished with a bright flurry of fresh parsley or coriander.
The staple ‘Portuguese chicken’ is flattened, marinated, sizzled over charcoal for an authentic aroma, and served with chilli peri peri sauce – hugely popular in Australia and New Zealand! Pork and seafood are also carefully enhanced with smoking and preserving techniques honed over centuries.
Here are two fiery recipes for your menu.
![](/chef-inspiration/knorr-world-cuisine/portuguese/a-peri-peri-portuguese-menu-to-floor-them/jcr:content/parsys/set1/row2/span12/textimage_1094720504/image.img.png/1590886186206.png)
Kimchi Loaded Fries
Turn up the heat with this crunchy delight of hand cut fries with KNORR Portuguese Peri Peri Sauce.
![](/chef-inspiration/knorr-world-cuisine/portuguese/a-peri-peri-portuguese-menu-to-floor-them/jcr:content/parsys/set1/row2/span12/textimage_1094720504_374582024/image.img.png/1590886186206.png)
Roast Peri Peri Quail with Polenta
The spiced, golden quail on a bed of creamy polenta gets a flavour lift from the KNORR Portuguese Peri Peri
Sauce.