30+ Savory Easter Portuguese Dinner Recipes You Must Try

Easter is a time for celebration, family gatherings, and, of course, delicious food.

In Portugal, the Easter holiday is marked by vibrant feasts that showcase a rich variety of traditional dishes.

From hearty main courses to indulgent desserts, Portuguese cuisine offers a wealth of flavors that are perfect for making your Easter dinner a memorable occasion.

Whether you’re looking to try something new or enjoy classic comfort food, this collection of 30+ Easter Portuguese dinner recipes has something for everyone.

These dishes reflect the heart of Portuguese culinary traditions, combining fresh ingredients, bold flavors, and time-honored techniques to create meals that will delight your family and guests.

In this blog post, we’ll explore a variety of mouthwatering recipes that you can prepare for your Easter dinner.

From savory main courses like roast lamb and seafood dishes to sweet treats like the famous Arroz Doce (rice pudding) and Portuguese pastries, you’ll discover a diverse array of options.

Let’s dive into the world of Portuguese Easter meals and get inspired for your next holiday celebration.

30+ Savory Easter Portuguese Dinner Recipes You Must Try

Portuguese Easter dinners are a wonderful way to explore the country’s rich culinary heritage while celebrating the season of renewal.

With a variety of flavors, textures, and ingredients, Portuguese dishes offer something for everyone, whether you’re craving a hearty stew, a savory roast, or a light seafood dish.

And, of course, no Easter dinner is complete without a traditional dessert like Pastéis de Nata or Arroz Doce.

By incorporating these 30+ Easter Portuguese dinner recipes into your meal planning, you can bring a taste of Portugal to your table and make this Easter truly special.

So gather your family, prepare these delightful dishes, and enjoy the flavors of Portugal in the comfort of your home.

Bacalhau à Brás (Portuguese Codfish Scramble)

Bacalhau à Brás is a quintessential Portuguese dish that combines salt cod, eggs, and crispy potatoes to create a flavorful and comforting meal. Perfect for Easter, this dish brings together the traditional ingredients of Portuguese cuisine, symbolizing the simplicity and richness of family celebrations. With its golden hues and aromatic parsley garnish, it makes for a satisfying main course that’s both hearty and elegant.

Ingredients

• 1 lb (450g) salt cod, soaked and flaked
• 1 large onion, finely sliced
• 3 garlic cloves, minced
• 1 lb (450g) potatoes, julienned
• 6 large eggs, beaten
• 1/4 cup olive oil
• 1/2 cup black olives, pitted
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Soak the salt cod in cold water for 24 hours, changing the water every 8 hours. Once desalted, flake the cod into small pieces.
2. Heat olive oil in a large pan over medium heat. Sauté the onions and garlic until softened and fragrant.
3. Add the flaked cod to the pan and cook for 5 minutes, stirring occasionally.
4. In a separate skillet, fry the julienned potatoes until crispy, then add them to the cod mixture.
5. Lower the heat and pour in the beaten eggs. Stir continuously until the eggs are cooked but still creamy.
6. Garnish with black olives and chopped parsley before serving.

Bacalhau à Brás is a crowd-pleaser, offering the perfect combination of textures and flavors. The creamy eggs, salty cod, and crispy potatoes make this dish unforgettable for Easter dinner. Serve it alongside a fresh salad or crusty bread for a true Portuguese dining experience.

Lamb Chanfana (Portuguese Lamb Stew)

Lamb Chanfana is a slow-cooked stew that embodies the rustic flavors of Portugal. Traditionally prepared in a clay pot, this dish uses red wine and aromatic herbs to tenderize the lamb, creating a dish that’s rich and deeply flavorful. As a centerpiece for Easter dinner, Lamb Chanfana symbolizes warmth and tradition, ideal for sharing with loved ones around the table.

Ingredients

• 2 lbs (900g) lamb shoulder, cut into chunks
• 1 bottle (750ml) red wine
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tsp paprika
• 1 tsp dried thyme
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, marinate the lamb with red wine, garlic, bay leaves, paprika, thyme, salt, and pepper. Refrigerate for at least 4 hours or overnight.
2. Preheat your oven to 350°F (175°C).
3. Heat olive oil in an oven-safe pot over medium heat. Sauté the onions until translucent.
4. Add the marinated lamb (reserve the marinade) and brown on all sides.
5. Pour the marinade into the pot, cover, and place in the oven. Cook for 2-3 hours, stirring occasionally, until the lamb is tender.
6. Serve hot with crusty bread or roasted potatoes.

Lamb Chanfana is a hearty dish that celebrates the spirit of Easter with its bold flavors and tender texture. The red wine marinade imparts depth, making it a dish to savor. Pair it with a glass of Portuguese red wine for an authentic Easter experience.

Pão de Ló (Portuguese Sponge Cake)

Pão de Ló is a light and airy Portuguese sponge cake that’s a beloved Easter dessert. Known for its delicate sweetness and golden crust, this cake pairs beautifully with a cup of coffee or tea. Its simplicity allows it to shine as the perfect ending to a hearty Easter dinner, embodying the celebratory spirit of Portuguese cuisine.

Ingredients

• 6 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour, sifted
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a round cake pan and line the bottom with parchment paper.
2. In a large bowl, beat the eggs and sugar together until pale and fluffy, about 8 minutes.
3. Gradually fold in the sifted flour and salt using a spatula, ensuring not to deflate the batter. Add vanilla extract and mix gently.
4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the cake cool before removing from the pan. Dust with powdered sugar if desired.

Pão de Ló is a timeless Easter dessert, offering a light and delightful sweetness to conclude your meal. Its airy texture makes it a favorite among all age groups, leaving everyone at the table satisfied. Enjoy this cake with family and create lasting Easter memories.

Feijoada à Transmontana (Portuguese Bean Stew from Tras-os-Montes)

Feijoada à Transmontana is a rich and flavorful bean stew from the northern region of Portugal, perfect for Easter gatherings. This hearty dish is made with a variety of meats, including pork, sausages, and smoked meats, simmered in a tomato-based broth with beans and aromatic herbs. It’s a symbol of Portuguese comfort food, often served with rice, making it a filling and communal meal for family celebrations.

Ingredients

• 1 lb (450g) dried red beans, soaked overnight
• 1 lb (450g) pork shoulder, cut into chunks
• 1/2 lb (225g) chorizo sausage, sliced
• 1/2 lb (225g) blood sausage, sliced
• 1 smoked ham hock
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 tomatoes, chopped
• 1 bay leaf
• 1 tsp paprika
• 1/4 tsp ground black pepper
• 1 tbsp olive oil
• Salt to taste
• 2 cups water or broth
• 2 cups cooked rice (for serving)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
2. Add the pork, chorizo, blood sausage, and ham hock to the pot, browning the meats on all sides.
3. Stir in the chopped tomatoes, bay leaf, paprika, and black pepper, cooking for another 5 minutes.
4. Drain the soaked beans and add them to the pot. Pour in the water or broth, bring to a boil, then reduce the heat and simmer for 2-3 hours, or until the beans are tender.
5. Season with salt to taste and remove the bay leaf before serving.
6. Serve with a side of rice and garnish with fresh herbs if desired.

Feijoada à Transmontana is the perfect hearty dish for Easter, bringing a balance of savory and smoky flavors with every bite. The slow-cooked meats and beans create a rich, comforting stew that is sure to warm your family’s hearts and bellies. Pair it with a glass of Portuguese red wine for a truly authentic experience.

Arroz Doce (Portuguese Rice Pudding)

Arroz Doce is a classic Portuguese dessert that is especially popular during Easter celebrations. This creamy rice pudding is made with short-grain rice, sugar, milk, and lemon zest, offering a sweet and refreshing end to any meal. Lightly flavored with cinnamon and served chilled, Arroz Doce brings both comfort and indulgence, making it a cherished dessert in Portuguese homes.

Ingredients

• 1 cup short-grain rice
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1 cinnamon stick
• Zest of 1 lemon
• 4 egg yolks
• 1/2 tsp ground cinnamon (for garnish)

Instructions

1. In a medium pot, bring the rice, milk, sugar, cinnamon stick, and lemon zest to a boil. Reduce heat to low and simmer for 30-40 minutes, stirring occasionally until the rice is tender and the mixture thickens.
2. In a separate bowl, whisk the egg yolks and add a small amount of the hot rice mixture to temper the eggs. Slowly pour the tempered eggs into the rice mixture, stirring constantly. Cook for another 5 minutes until the pudding thickens further.
3. Remove from heat and discard the cinnamon stick.
4. Pour the pudding into individual serving bowls and let cool to room temperature.
5. Sprinkle with ground cinnamon before serving and refrigerate until chilled.

Arroz Doce is a comforting, sweet dessert that highlights the simplicity and elegance of Portuguese cuisine. The creamy texture, aromatic lemon zest, and subtle cinnamon make it a perfect way to end your Easter meal. Its gentle sweetness and smooth consistency are a delightful treat for guests of all ages.

Pica-Pau (Portuguese Beef and Pickled Vegetable Skewers)

Pica-Pau is a traditional Portuguese dish that is perfect for an Easter appetizer or side dish. The name translates to “woodpecker,” and the dish features tender beef skewers marinated with garlic, vinegar, and spices. It’s typically served with pickled vegetables, such as gherkins or onions, offering a tangy contrast to the savory beef. This dish is ideal for snacking while gathering with friends and family during festive occasions.

Ingredients

• 1 lb (450g) beef tenderloin, cut into small cubes
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 1/4 cup white vinegar
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/2 cup pickled gherkins, sliced
• 1/4 cup pickled onions, sliced
• Fresh parsley, chopped (for garnish)

Instructions

1. In a bowl, mix the olive oil, garlic, vinegar, paprika, oregano, and black pepper to create a marinade.
2. Add the beef cubes to the marinade and toss to coat. Let it marinate in the fridge for at least 2 hours, or overnight for a deeper flavor.
3. Heat a grill pan or skillet over medium-high heat. Cook the marinated beef cubes for 3-4 minutes per side until browned and cooked through.
4. Arrange the cooked beef cubes on a serving platter, and top with sliced pickled gherkins and onions.
5. Garnish with fresh parsley before serving.

Pica-Pau is an excellent choice for an Easter appetizer or side dish, offering a delicious balance of tangy pickles and savory beef. The marinated beef is flavorful, tender, and pairs perfectly with the acidity of the pickled vegetables. It’s a great way to start off your festive meal, sparking conversation and delighting your guests with bold, Portuguese flavors.

Cabrito Assado (Portuguese Roast Goat)

Cabrito Assado is a traditional Portuguese roast goat dish that is a staple for festive occasions like Easter. The tender goat meat is marinated in a mixture of herbs, garlic, and white wine, then slow-roasted until golden and juicy. This dish is the epitome of Portuguese cuisine—rich in flavor, aromatic, and a true showstopper. Served with roasted potatoes and vegetables, it creates a feast that brings family and friends together to celebrate.

Ingredients

• 3-4 lbs (1.5-2 kg) goat shoulder or leg
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 1 lemon, juiced
• 1 cup white wine
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp paprika
• 2 bay leaves
• Salt and pepper to taste
• 1 lb (450g) baby potatoes, halved
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a bowl, combine olive oil, garlic, lemon juice, white wine, oregano, cumin, paprika, bay leaves, salt, and pepper. Mix well to create a marinade.
2. Rub the marinade all over the goat meat and refrigerate for at least 4 hours, or overnight for better flavor infusion.
3. Preheat the oven to 350°F (175°C).
4. Place the marinated goat in a roasting pan and arrange the halved baby potatoes around it. Drizzle with a little more olive oil.
5. Roast the goat for about 2.5-3 hours, basting occasionally with the pan juices, until the meat is tender and browned.
6. Garnish with fresh parsley before serving and serve with roasted potatoes and vegetables.

Cabrito Assado is a magnificent dish for Easter dinner, offering rich, tender meat that’s infused with bold Mediterranean flavors. This roast goat will surely impress your guests, with its deep, savory profile and crispy edges. Serve it with a light salad or roasted vegetables for a complete, traditional Portuguese feast.

Caldo Verde (Portuguese Green Soup)

Caldo Verde is a comforting Portuguese soup made from kale, potatoes, chorizo, and olive oil. It’s a dish that perfectly balances rich flavors with lightness, making it a favorite for Easter. The hearty greens and smoky sausage provide a satisfying yet simple dish that is often enjoyed as a starter. Traditionally served with a slice of cornbread, Caldo Verde brings warmth and joy to any festive meal.

Ingredients

• 1 lb (450g) potatoes, peeled and diced
• 6 cups water or chicken broth
• 2 tbsp olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1/2 lb (225g) chorizo sausage, sliced
• 4 cups kale, finely shredded
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, bring the water or broth to a boil. Add the diced potatoes and cook until soft, about 15-20 minutes.
2. In a separate pan, heat olive oil over medium heat. Add the onion and garlic and sauté until softened and fragrant.
3. Add the chorizo slices to the pan and cook for another 5 minutes, allowing the sausage to release its oils.
4. Once the potatoes are cooked, mash them slightly in the pot, leaving some chunks for texture.
5. Add the chorizo mixture and kale to the pot and simmer for another 10-15 minutes, or until the kale is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley and a side of cornbread.

Caldo Verde is a flavorful and comforting soup that offers the warmth and heartiness ideal for Easter dinner. The combination of smoky chorizo, tender potatoes, and fresh kale makes each spoonful a delicious experience. It’s perfect as a starter or served alongside your main course for a truly authentic Portuguese meal.

Bolo Rei (Portuguese King Cake)

Bolo Rei is a traditional Portuguese cake that is often enjoyed during the holiday season, particularly around Easter. Its name, meaning “King Cake,” reflects its festive nature and rich ingredients. This yeasted fruit cake is studded with candied fruits, nuts, and sometimes a hidden surprise—just like a traditional Christmas cake but also enjoyed for Easter celebrations. The bright colors and sweetness make it a perfect dessert to finish off an Easter dinner.

Ingredients

• 3 cups all-purpose flour
• 1/4 cup sugar
• 2 tsp active dry yeast
• 1/2 cup warm milk
• 1/2 cup butter, softened
• 2 large eggs
• 1/4 cup orange juice
• Zest of 1 orange
• 1/2 tsp salt
• 1/2 cup candied fruit, chopped
• 1/2 cup mixed nuts, chopped
• 1/4 cup dried figs, chopped
• 1 tbsp brandy or rum (optional)
• 1 egg (for egg wash)
• Powdered sugar (for dusting)

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the eggs, butter, orange juice, zest, and yeast mixture. Mix until a dough forms.
3. Knead the dough for 8-10 minutes on a floured surface until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-2 hours or until doubled in size.
5. Once risen, punch down the dough and fold in the candied fruit, nuts, and dried figs. Form the dough into a ring shape and place on a baking sheet.
6. Allow the dough to rise for another 30 minutes. Preheat the oven to 350°F (175°C).
7. Brush the dough with the beaten egg for a golden crust. Bake for 30-40 minutes, or until golden brown and cooked through.
8. Let the cake cool, then dust with powdered sugar before serving.

Bolo Rei is a festive and delightful dessert that brings a touch of tradition and celebration to your Easter table. The combination of soft, buttery cake with sweet candied fruits and nuts makes for a treat that’s both light and indulgent. This cake is a perfect way to end your meal, and it pairs wonderfully with a cup of Portuguese coffee or tea.

Bacalhau à Brás (Codfish with Potatoes and Eggs)

Bacalhau à Brás is one of the most beloved Portuguese dishes, made with salted codfish, potatoes, and eggs. It’s a comforting and flavorful dish that’s perfect for Easter gatherings, offering a balance of savory and creamy textures. Though traditionally served at Christmas, this dish is often enjoyed at Easter too, due to its rich flavors and the deep connection to Portuguese culinary heritage. The crispy potatoes and fluffy eggs complement the tender, salty cod in a delightful combination that never fails to satisfy.

Ingredients

• 1 lb (450g) salted codfish (soaked for 24 hours, changing the water several times)
• 2 large potatoes, peeled and julienned
• 4 large eggs, beaten
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1/4 cup black olives, pitted (for garnish)

Instructions

1. After soaking the salted cod for 24 hours, drain and shred it into bite-sized pieces, removing any skin or bones.
2. Heat the olive oil in a large pan over medium heat. Add the potatoes and fry until golden and crispy. Remove and drain on paper towels.
3. In the same pan, sauté the chopped onion and garlic until softened and translucent.
4. Add the shredded codfish to the pan and cook for 5 minutes until heated through.
5. Gently fold in the fried potatoes and beaten eggs, stirring constantly to prevent the eggs from scrambling. Continue cooking until the eggs are set but still soft and creamy.
6. Season with salt and pepper to taste, and garnish with fresh parsley and black olives.
7. Serve hot as a main dish for your Easter feast.

Bacalhau à Brás is a hearty, comforting, and indulgent dish that brings together the rich flavors of salted cod, crispy potatoes, and fluffy eggs. It’s a classic Portuguese recipe that will become a favorite at your Easter dinner, offering both simplicity and depth in flavor. With its perfect balance of textures and tastes, Bacalhau à Brás is a truly satisfying dish that captures the essence of Portuguese home cooking.

Feijoada (Portuguese Bean Stew)

Feijoada is a traditional Portuguese stew made with beans, meats, and spices. Typically served with rice, this hearty dish is the embodiment of Portuguese comfort food. Although it can be made with various meats, pork is the most common choice, and the dish is often prepared in a large pot for sharing during special occasions. Feijoada is rich, flavorful, and perfect for serving a crowd, making it an ideal choice for an Easter dinner. The slow-cooked beans and tender meat create a satisfying, filling meal that’s both rustic and delicious.

Ingredients

• 1 lb (450g) dried black beans
• 1/2 lb (225g) smoked sausage, sliced
• 1/2 lb (225g) pork shoulder, cut into cubes
• 1/2 lb (225g) chorizo sausage, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1 tsp paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 tbsp olive oil
• 4 cups water or chicken broth
• 2 cups cooked white rice (for serving)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Rinse the beans and place them in a large pot. Cover with water and soak for at least 8 hours or overnight.
2. Drain the soaked beans and add them to a large pot along with 4 cups of water or broth. Bring to a boil, then reduce to a simmer.
3. In a separate pan, heat olive oil over medium heat. Add the pork shoulder cubes and cook until browned. Remove from the pan and set aside.
4. In the same pan, add the sausage slices, onion, and garlic. Sauté until the onion becomes translucent.
5. Add the browned pork, sausages, bay leaf, paprika, cumin, and a pinch of salt and pepper to the beans. Let the stew simmer for 1.5 to 2 hours, or until the beans are tender and the flavors are well blended.
6. Serve the Feijoada over a bed of cooked rice and garnish with fresh cilantro.
7. Enjoy with crusty bread on the side.

Feijoada is the perfect dish to bring people together around the dinner table. Its deep, rich flavors, thanks to the combination of beans, meats, and spices, make it an unforgettable meal. For Easter, Feijoada provides a hearty, communal experience that’s both filling and flavorful. The tender meat and savory broth are perfect with the rice, making this dish an excellent choice for an Easter celebration.

Pão de Ló (Portuguese Sponge Cake)

Pão de Ló is a beloved Portuguese sponge cake, light and airy in texture, making it a perfect dessert to serve after a heavy meal. Traditionally made with simple ingredients—eggs, sugar, and flour—this cake has a delicate flavor that is enhanced when paired with fresh fruit, whipped cream, or a dusting of powdered sugar. Its soft and spongy texture is a wonderful way to finish an Easter dinner, offering a sweet yet not overwhelming end to the meal.

Ingredients

• 6 large eggs
• 1 cup sugar
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• Powdered sugar (for dusting)
• Fresh fruit or whipped cream (optional, for serving)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
2. In a large mixing bowl, beat the eggs and sugar together until light and fluffy. This may take about 5-7 minutes.
3. Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until smooth and well combined.
4. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until the cake is golden and a toothpick comes out clean.
5. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Dust with powdered sugar before serving and pair with fresh fruit or whipped cream if desired.

Pão de Ló is a light, fluffy cake that offers a sweet but not overpowering finish to your Easter meal. Its simple ingredients and delicate texture make it a timeless classic in Portuguese baking. Whether served on its own or with a dollop of whipped cream, Pão de Ló is the ideal dessert to cap off your Easter celebration, offering a light and delightful contrast to the rich flavors of the main dishes.

Arroz Doce (Portuguese Rice Pudding)

Arroz Doce is a traditional Portuguese dessert that’s both comforting and delicious. Made with rice, sugar, cinnamon, and lemon, this creamy rice pudding is often served at family gatherings and holiday celebrations, including Easter. Its rich, smooth texture combined with the fragrant notes of cinnamon and citrus makes it a perfect dessert to finish a festive meal. Arroz Doce is a dessert that’s simple yet indulgent, perfect for a sweet ending to your Easter dinner.

Ingredients

• 1 cup short-grain rice
• 4 cups whole milk
• 1 cup sugar
• 1 cinnamon stick
• 1 strip of lemon peel
• 1/4 tsp salt
• Ground cinnamon (for garnish)

Instructions

1. In a large saucepan, combine the rice, salt, cinnamon stick, and lemon peel. Add 2 cups of water and cook over medium heat until the rice is tender and most of the water has been absorbed, about 10-12 minutes.
2. Add the milk to the rice and bring to a simmer. Stir in the sugar and continue to cook, stirring occasionally, until the mixture thickens and the rice is fully cooked, about 20-25 minutes.
3. Once the pudding reaches a creamy consistency, remove from heat and discard the cinnamon stick and lemon peel.
4. Spoon the rice pudding into individual serving bowls and let it cool to room temperature.
5. Before serving, sprinkle ground cinnamon over the top as a garnish.

Arroz Doce is a comforting, creamy dessert that’s beloved in Portuguese households, especially during Easter celebrations. Its simple yet rich flavor profile, with hints of cinnamon and citrus, makes it an irresistible finish to any meal. Whether served warm or chilled, this pudding is a delightful treat that will leave your guests feeling satisfied and content.

Cabrito Assado (Roast Kid Goat)

Cabrito Assado, or roast kid goat, is a luxurious and flavorful dish traditionally served at Easter in Portugal. Known for its tender meat and rich taste, roast kid goat is often accompanied by potatoes, garlic, and herbs, making it the centerpiece of a festive meal. This dish is perfect for those who want to celebrate Easter with something a bit different from the usual lamb or ham. The slow roasting brings out the deep flavors of the meat, resulting in a dish that’s both savory and indulgent.

Ingredients

• 3-4 lb (1.4-1.8 kg) young goat (kid) leg or shoulder, bone-in
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp paprika
• Salt and black pepper to taste
• 2 medium potatoes, peeled and sliced
• 1/2 cup white wine
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, combine the minced garlic, rosemary, olive oil, red wine vinegar, paprika, salt, and pepper. Rub this mixture all over the goat meat, ensuring it’s well-coated.
3. In a roasting pan, arrange the sliced potatoes at the bottom. Place the seasoned goat meat on top of the potatoes.
4. Pour the white wine over the meat and potatoes, and cover the pan with aluminum foil. Roast in the oven for about 2 hours.
5. After 2 hours, remove the foil and continue roasting for an additional 30 minutes, or until the meat is golden brown and tender.
6. Remove from the oven, let rest for 10 minutes, and carve.
7. Garnish with fresh parsley before serving.

Cabrito Assado is a show-stopping dish perfect for Easter celebrations. The tender, flavorful meat and its savory seasoning, paired with crispy roasted potatoes, offer a rich and satisfying meal. This dish captures the essence of Portuguese holiday feasts and is sure to impress your guests, making it a memorable main course for your Easter dinner.

Caldo Verde (Portuguese Kale Soup)

Caldo Verde is a classic Portuguese soup that’s hearty, healthy, and full of flavor. Often served during Easter and other family gatherings, this dish combines potatoes, onions, garlic, and kale with chorizo sausage to create a comforting bowl of warmth. The soup’s simplicity and robust flavor make it a crowd-pleaser, and its green color adds a festive touch to your holiday table. Caldo Verde is an ideal appetizer or first course for an Easter meal, providing a deliciously light start to a grand celebration.

Ingredients

• 1 lb (450g) kale, thinly sliced
• 2 large potatoes, peeled and chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1/2 lb (225g) chorizo sausage, sliced
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Add the chopped potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes, or until the potatoes are soft.
3. Use a potato masher to mash some of the potatoes in the soup, creating a creamy texture while leaving some chunks for added heartiness.
4. Add the sliced kale to the pot and simmer for an additional 10 minutes, until the kale is tender.
5. In a separate pan, fry the chorizo slices until they are crispy. Add them to the soup and stir.
6. Season with salt and pepper to taste and serve hot.

Caldo Verde is a deliciously hearty and flavorful soup that brings the taste of Portugal to your Easter table. Its combination of fresh, earthy kale, creamy potatoes, and smoky chorizo creates a comforting dish that’s perfect for the season. This soup is easy to prepare and can be served as a starter or enjoyed as a light meal, making it a versatile and satisfying choice for your Easter feast.

Note: More recipes are coming soon!