A Christmas table

The most anticipated date of the year is around the corner, and V&G couldn’t miss celebrating the Christmas magic in the company of the most special people. Kiko Martins, José Avillez and Marc Lorés are this issue’s guests, ready to offer tips that will make this Christmas a special one.

Tips (...) for a memorable Christmas

When we refer to the 25th of December in Portugal, we inevitably think of Portuguese gastronomy. In the end, what makes it so special compared to other countries? According to the chefs, it’s down to the traditions and the food prepared with much love and variety. Besides this, the professional cooks explain that food is the key element, capable of bringing families and friends together around the table, and intensifying relationships at Christmas time. «It is food that makes it possible for us all to come together. Major events happen around a table», explains chef Kiko. From chef Marc’s perspective, «food also has a great emotional value, since it is always associated with good moments and flavours, combine with odours, which stay very much in the memory».

«Major events happen around a table»

Challenged to create a Christmas menu for a large family, which brings together different generations and palates, chef Kiko chooses cod cooked with vegetables as the main dish, revealing a valuable tip: «The water for the cod can never boil. You can heat the water very much, season it to taste with, for example, olive oil, salt and garlic, and put the codfish fillets in the water, letting them cook only in the residual heat of the covered pan, for about 30 minutes». In the view of chef Marc, «there are lots of things you can do to make everyone happy, such as char-grilled vegetables, rice with mushrooms and caldo verde, as well as healthier desserts, such as lactose-free chocolate mousse, and fruit tarts with no processed sugars». He also states that «the tables should be full of traditional things», but always open to include some new dish. «For example, Panettone, which is Italian, has won a place on almost every table..., and, who knows, even sushi...». For chef Avillez, the best Christmas menu includes «dishes that have meaning for those sitting at the table». And because it’s always worth talking about the waste that is inherent to festive times, the chefs give you their best strategies. There are, in fact, recipes that allow the use of Christmas leftovers, as is the case of Roupa Velha (making use of the cod meal leftovers) or Chicken or Codfish à Brás. Freezing can also be a good option when the products or preparations allow it. 

«There are lots of things you can do to make everyone happy»

Christmas Day for the three Chefs varies between serving guests or family and friends. But, regardless of the place, is it possible to stay calm and avoid stress in the kitchen on December the 25th? Chef Kiko Martins unabashedly remarks: «A chef is always stressed in the kitchen, whether at home or in the restaurant». Finishing this conversation rich in senses, the chefs wish you a Happy Christmas and, of course, happy eating!