A taste of Portugal; If you've returned from abroad with a taste for a different cuisine, our Portuguese recipes can help keep you in the holiday mood. JENNY LONGHURST finds out more.

Byline: JENNY LONGHURST

When it comes to serving up a taste of Portugal, the Gouvera clan likes to keep it in the family.

They've been re-creating a holiday mood at the Madeira Restaurant, Guildford Crescent, Cardiff, for the past 11 years, providing typical flavours found from Lisbon to the Algarve as well as on their own Portuguese home island of Madeira.

There are eight of them pitching in, led by Jose, part-owner and his dad Lourenco, the chef.

Jose's wife, brother, sister, uncle and cousins also play their part in bringing their native dishes to the table.

"It works really well because we can all trust each other and we all have the same feeling about the cuisine," explained Jose.

That cuisine is centred on natural foods prepared in the simplest of ways to let the natural flavours of the fish and meat shine through.

Fresh sardines can be found in every Portuguese kitchen according to Jose and holidaymakers will find caldo verde (potato and kale or cabbage soup) on restaurant menus as the typical soup of the day.

"It's eaten everywhere," said Jose. "You won't go to Portugal on holiday without finding it.

"Our meals will usually start with this soup followed by sardines, then beef or chicken espetada, grilled meat on a skewer, served with rice, salad and potato."

Piri piri style is an integral part of Portuguese cooking.

It refers to the fresh red chilli that gives everything from meat and fish to rice a spicy kick, an influence that comes from Portuguese Africa.

Grilled sardines are typical of the country's love of simplicity.

"You need to grill two sardines per person," said Jose.

"Then rub over some rock salt and lemon. "We eat them with our hands like spare ribs, taking the flesh off the bones as we go.

"That makes a great starter with some bread and wine."

The beef espetada here is served with the piri piri rice and battered cauliflower to make a complete main course.

Caldo verde

Serves four to six Ingredients 500g (1lb) potatoes, peeled One small carrot, peeled One chorizo sausage Two cloves garlic Four tablespoons olive oil Salt to taste 200g (7oz) kale or dark green cabbage, finely shredded Two litres (3.5pts) water

Method Add olive oil and garlic to the water and boil potatoes and carrot with the chorizo.

When carrot and potato are soft, remove chorizo and blend the remaining soup to a puree.

Return to the heat, add the kale or cabbage and cook for three to four minutes.

Put into serving bowls with a garnish of finely sliced chorizo on top.

Beef espetada with rice piri piri

Serves four to six Ingredients For the meat: 900g (2lbs) sirloin or fillet steak Four cloves garlic, chopped Four bay leaves, roughly broken 100ml (4fl oz) white wine Coarse sea salt to taste For the rice: 200g (6oz) dried weight long grain rice Three red chilli peppers, cleaned and chopped Two cloves garlic, chopped One tablespoon fresh parsley, chopped 250g (8oz) tomatoes, skinned or one can One teaspoon salt One shallot, finely chopped A little olive oil

Method Cook the rice according to packet instructions. Make sauce separately. Heat oil in a pan and saut shallots for a few minutes. Blend or mash tomatoes and add to the shallots along with the garlic and chilli peppers.

Cook for six minutes then add the rice to the piri piri sauce and cook for a further minute.

Sprinkle parsley on top. For the espetada, cut the meat into cubes, sprinkle with chopped garlic, salt, broken bay leaves and white wine, coating well.

Thread on to skewers and grill to rare or well done. Serve on the rice with battered cauliflower.

Battered cauliflower

Serves four to six Ingredients One head cauliflower broken into florets 250g (8oz) flour 250ml (8fl oz) milk Quarter teaspoon salt One tablespoon olive oil One egg, beaten Hot oil for deep frying

Method Mix egg with olive oil, milk and salt. Gradually add flour, beating until smooth. Dip cauliflower florets in batter then fry for a few minutes in hot oil until crispy.