As a lover of Portuguese seafood dishes, I was delighted to be invited by Pine Cliffs to their MIMO gastronomic experience. These classes offer you the chance to learn more about the history behind popular dishes, how to prepare and taste them and – most importantly – how to eat them!
I chose the class on cataplana as it is one of my favourite restaurant choices and I wanted the chance to impress a future dinner party with my gastronomic prowess! You can also learn to cook bacalhau, plant-based food, traditional Algarve dishes and brunch favourites.
On a baking hot summer’s day, MIMO’s cool, white, air-conditioned interior was a welcome respite from the heat. I was shown around the espresso bar and gourmet shop adjacent to the hotel’s Lemon Square, the architecture of which is reminiscent of a Moroccan medina.
As we were given a workstation, a range of delicious fresh ingredients and an apron, I felt like I was in an episode of Master Chef. Our host for the day was Chef Joana Apólonia, who was ready to impart her unique knowledge of Portuguese cuisine.
I found her initial demonstration of the correct way to peel an onion without crying, deseeding and slicing a pepper, and how to peel a prawn were worth the money alone. I managed to resist the temptation to shout ‘yes chef’!
After prepping the beefy tomatoes, monkfish and veggies, we moved over to the hobs, where the fun part began. We sizzled up the ingredients in a traditional Portuguese copper pot, similar to a North African tagine. Joana told us there’s a theory that the cataplana may have been invented while the Algarve was under Moorish rule.
Combining the ingredients into a delicious casserole was surprisingly uncomplicated (don’t tell my future dinner guests!). A layer of fleshy tomatoes was used to encapsulate the flavours of the seafood. To add yet more flavour to our gastronomic endeavours was the charming Olga, who has completed several courses in Portuguese wine and has become passionate about Portuguese viticulture. She kept our glasses topped up as we cooked. I always find that to achieve the best results in the kitchen, it’s imperative to have a glass of wine in your hand and Olga obliged.
We then sat to enjoy our achievements and I partook in a thoroughly enjoyable lunch with my fellow students and some good conversation. MIMO also offers a deal for family groups and a delightful American family was taking part, with their three children eagerly taking on cutting up the fish. The staff of Pine Cliffs were all utterly charming and on hand to answer all our questions.
If cooking is not your thing, Pine Cliffs invite their guests and the general public to taste wines and snacks on the outdoor terrace or make a reservation for the renowned Chef’s Table, which brings a special menu with wine pairing. MIMO was previously run by an outside company but has just been brought back into the resort with Michelin star chefs and a focus on Portuguese cuisine. They are keen to welcome outside guests, groups and corporate events.
The chef’s table takes place in the heart of the kitchen, where everything comes to life. The evening will start with a sparkling toast to prepare your palate, followed by a meet and greet with the chef and winemaker, who will then take you on a gastronomic tour. The chef will cook in front of you while decanting the perfect pairing for each delicious offering.
So if you are looking for a unique Portuguese gastronomic experience, then look no further than MIMO to tantalise your tastebuds.
Main image: Chef Joana (left) with Olga (right)
Garlic Prawns
MIMO has kindly provided us with tips on preparing some simple Portuguese delicacies. This month, learn how to prepare garlic prawns, an ideal light lunch for the hot summer days or as tapas on warm evenings.
Ingredients:
- Prawns 60/80 680 g
- Salt
- 6 tbsps olive oil
- 7 garlic cloves
- 1 tbsp butter
- Red chili pepper
Preparation:
Step 1 – Peel the prawns and season them with salt.
Step 2 – Heat the olive oil in a frying pan with the sliced garlic, sauté a little and add the prawns.
Step 3 – Let the prawns fry for 5 minutes and add the sliced chili pepper cleaned of seeds.
Step 4 – Add the butter and lemon cut into wedges.
Step 5 – Remove from heat and serve immediately.
Next month: how to grill sardines.
