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Please join us for the FIRST FULL EPISODE of An Englishman & An Irishman Walk into a Bar, Episode One: 'A tender octopus & dark secret about cod’ filmed with Marco Areias at The Storytellers Palace in São Martinho Do Porto, Portugal.
This is the first in a series, with more to follow based next in Tomar and Coimbra.
Special THANKS to Marco & Team at The Storytellers Palace for their excellent hospitality, kindness and generosity in the making of this episode.
Book your own, special visit here - www.storytellerspalace.com
Filmed and directed by Andy Cline, the stars of this series Bobby O'Reilly (Dynasty Homes) and Carl Munson (Good Morning Portugal!) are walking into bars all over Portugal, sharing the love they have, and the beautiful and fascinating experiences they enjoy, with you.
Production enquiries, contact Carl Munson - carl@goodmorningportugal.com
Bobby O'Reilly - www.linkedin.com/in/bobby-o-reilly-b77809ab
Andy Cline - www.linkedin.com/in/andycline
Episode/series Producer - Ben Austin
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Music: "Forever Young" by Marc Robillard. "Paw Prints", "Au Revoir Doux Chaton" and "Boogie Down Bordeaux" by Bob Hart.
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Thanks also to everyone who made our SMdP Discovery Weekend so much fun, including:
Ana & Ricardo at Baia Cultural Bar
The team at Samar restaurant
Nelson, Margarida & team at Palmeira
Ana 'Immersion' Belga
Mrs M
UrHome & Dynasty Homes
All the GuMPers who came for the Discovery Weekend, come to the weekly meetup, and tune into the Good Morning Portugal! show from all around the world (-:
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Join our WhatsApp alert group for information and further episodes as they are published - https://chat.whatsapp.com/ERlJ6OFTwvD7Bkx7qRmsIv
More fun and footage to follow...
Want to create live shows like mine? Try https://streamyard.com/pal/d/4668289695875072
With a sparkle in your ey Forever Young every moment this is life take it as it comes jump up and reach for the stars having no regrets forever and ever always Young Forever Young Forever Young N Chin Chin Chin Chin laa why white um because I I like the white we'll talk more about that in a little while this is the um noera white from obidos now I'd love to talk to you about the local specialities here but before we get there we are the the
Englishman the Irishman and the Portuguese man walking into a bar it happens to be your bar yes so could you tell us about that we're in the basement of the story tellers Palace it's a halfway basement because we we are you can see the sidewalk from here yes yeah
This was the garage before the the previous owner had a guest house here but he didn't use this area Okay so uh when we bought the building and we did the auto we decide that this area could be a sort of speak isy um bar so we did get S
Because it's it's a guy that is inspired in the 20s so we wanted to do the same thing that's why the design and the pictures uh and we want to make the link with the 20s because after the pandemic we have the crazy 20s again we hope so
Because everything it seems quite crazy moment absolutely right yeah yeah so The Great Gatsby Fitzgerald I believe Fitzgerald is one of the names of one of the SES it you are actually turns can you can you tell us about that about why it is that each of the Suites
Here has the name of a of a great author yeah so the name of the the hotel is storytellers okay because I'm a film director I tell stories so when uh I open my first one in CRA we decide to put the name storytellers to get people first because majority of people when
They book it they say oh I book it because I love the name I want to know why storytellers and then because when we receive the people and we all our claim is welcome home is to tell stories about ourselves and about the the the place that they are going to
Visit how about that you two cook together and I could just drink wine and watch yeah no I'm I'm want to keep yeah yeah younger you see That look at this place Bobby unbelievable yeah the uh story of the uh storytellers Palace this is one of the not architects of for is that right Marco sorry the the architect designer of this building is one of the notable Architects across Portugal no he was from Switzerland but
He had so many projects and he lived he lived in lar and he did a lot of the Laria Castle the first the first hotel in in Villa Royal de s Antonio I think yeah amazing it's so beautiful yeah so uh welcome to my kitchen okay welcome to
My kitchen are you ready okay so as a surprise I going to do how the portuges do the octopus oh yeah Okay cool so so I I going to teach the people how to do a very um how to sayful uh tful uh without being AR Soft oh a soft
Yeah yeah yeah okay so this is an octopus nice soft tent okay and this from here it's from stino we have um our waiter cin gets uh octopus before the summer because you know that during the summer they get Alie yeah so they stop fishing to get
The AL From the Bottom of the Sea this is a very important place for Al a unique Al and so much the so this is was catch in uh June so we Frozen now I'm frozen okay and now everybody usually are afraid of cooking it because it gets
Hard so I going to teach you how to do it soft I want to ask you a question because like I I cook Octopus as well but there's an old Portuguese tale about octopus and when you're boiling it you have to use the cork of uh the wine cork
Yeah you heard this one or no no no no I've hearding but was that when they were boiling the because you froze it first yeah to W in the fibers and then you were B but you had to put cork of the wine bottle okay into the into the the
Water when you were dropping it in so hard he's getting involved the secret is you don't open the onion you just slice it like this okay okay that's why yeah you don't now you put it here the H onion is going in water yes it's like something for the octopus to play with
Yeah okay now the carrot and food stock the inside yeah here he is yeah it's going for his last swing yes yeah please you have to you Beacon him already as well his beak the beak the the mouth no no no no I take it yeah I
Take it after so now the secret is theion and the carrot going to give a bit of flavor but that makes it soft you going to cool for 1 hour and 20 minutes more or less okay okay so it's cold it's now on the minimum SL
And then with this water right we do the Roto oh that's why the reso is so good excellent excent so the water of the the the that reminds you we we prepared for Roto yes so now while this is happening we're going to do another a meat dish ISAT
Black black pig with the blackberries okay okay so black pork another thing that I learned like it's just a uh going to tell you just a bit then going to explain you is the temp the right temperature of the wine I found out everything that everybody
Tells you is a m really yes now 14° he's got to R yeah yeah 40° yes the white one is 14° the red one is between 16 and 19 okay not less because not more because otherwise it wins uh the balance of the wine yeah I thought did you know that a
Profession the 14 Dees I didn't know because usually this one's already gone put it down it's going to be in the gravy now oh my God red wine I'm going to make red wine reduction with this now watch it reduce yeah that's a red wine reduction O'Reilly St getting hungry I'm getting
Hungry too this looks amazing on the octopus is yeah that's all happening over there as well hurry up yeah now we're going to have to cut away be back in Hour See this is the AL alanio Vibe isn't it you you don't you won't be rushed will you the BK it's in
South I was brought up in a house without electricity it's unbelievable yes was was a a plane with 242 Acres yeah and my grandparents had cows and pigs and lambs and all kind of animals and they did that without electric yes and when they killed a park they uh
Would do um butter from the the fat where you put some part of the mid and the other part was in um big wood cases with salt this kind of salt yeah to cure it and you had pork for all year yeah really so I was brought up like that wow
Only when I came to I saw a television and electricity uh my um lamps were with petroleum you know and when I was six they start with one that was with petroleum but they had they had a white s yeah okay yeah yeah amazing amazing
But when was that was uh I was I born in ' 69 so 69 yeah from 674 early 7 yeah very idea and you I remember the radio of my grandparents at um Berlin Station Paris station yes you remember yeah I do H yeah so I used to listen radio at night
Instead of having television my My grandmother used to tell stories and the other ones was to the radio yes so it's all about the storying from your childhood hearing it on the radio we had a very similar upbringing as well we had um yeah I know has
Similar to portuges yeah but we we were singers and storytellers as well so but you singed but T they sing too you know the they have that song that they they get together and they sing like this we have kchen the kitchen no but we
Had like you have this thing we call it shaniki yeah and a sheni is an old way could be dance it could be song it can be a poem it can be a story some with the in my father's time ET this kind of thing you know and it was all stories
That were handed down handed down handed down handed down and even today it sort of it becomes like a festival now in irand where you're doing a shanek Kei festival and you'll have it in some Castle somewhere where we were very lucky when I grew up we had a teacher
One of our teachers that we had for two years he was he was an old Storyteller and as well as you happen to do your normal say MTH and English and so on every day he told us a story from the legends of fun M oh he absolutely amazing but it's Mar
The story of his childhood with no electricity the grandparents rearing the animals and making you know preserving pork that could be a song couldn't it yeah in our age it's a Facebook post yeah but your your grandparents time it's as that that usually when you kill
The park was the way of gathering the neighbors because yeah was too far away so people would do like 10 km walking just help killing the yeah usually before the in the beginning of autumn they used to kill the pork or in the beginning of January so was so everybody
Helped and everybody get a piece to take home because the richest families had more porks than the other ones so it was a way of getting some meat right to where you are now now I going to do one thing everybody has it's good sugar back I are not
There now now we put back I can think ahead I know what's going to happen oh look at this beautiful the color Beau very tender first of all okay I'm taking a bit this is sweet potato Yeah like somebody they it's the one that they are having probably wow yeah no no very good but I need did you have some Blackberry no I'm going to have some with this one see the color is beautiful with the um the color is more or less like this
See it's not completely completely dry no no sely yeah see but it's it's it's perfectly cooked MH actually you know what's really nice on its own you like that so you can actually just taste pork itself rather than having all the other compliments with so I think we should uh take this through
To the Gatsby bar and see what people Think oh we're going to need a knife and full oh you've got a knife and full we've got Cutlery okay this is what's been prepared at upstairs I have it's been tasted already uh by by some others so the beauty of the plate isn't as it was
But you can still see it's looking pretty beautiful please try some we go yes come on try some of that beautiful wow look at that Berry perfect that's good very good and I need a coriander please okay so we put a bit of salt yeah oh this time Salt at the beginning just
Just just here not on octopus okay cuz octopus is already you're going to sweat theud yes okay they make them run yeah where were you on the night of the 27th of February talk that's how you make the onion swear is it yeah yeah talk okay turn to eat up good good Chef
Bad if you if you don't tell me he's going to come back in here and no else all right I I'll make a note and you another we're going to have to put subtitles on this I think yeah ancient reference to dadjoke see sleeve notes prepare the the potatoes we are
Going to doing the potatoes with skin okay oh yeah the secret of the meat dinosaurus is because the cows are the the grass are so near the sea that gets the salt yeah so it's yeah salted cow that makes sense doesn't it salted cow yeah you know same with with with the
Butter or as Bobby says it the boat but the the best butter Portuguese butter comes from the aors right I think yeah I I think so I think the best spotter in in Portugal comes from Ireland hary gold is that a real thing yes it really
Is it's all over the world you can go any country nor been in Riad in Saudi Arabia been in the states I've been in Southeast Asia and you will find Irish carry gold butter absolutely everywhere wow and it's amazing and like it's a huge it's one of the best sellers in in
Each country as well and not just the marketing Triumph no it's just quality yeah yeah yeah just you can buy it here but it's it's like far times more expensive than you can buy it in yeah but the one thing I think Portugal has over Ireland and this is very rird
Because most of our fish cuz we catch a lot of fish goes Spain believe it or not we're not a we're not a fish eating country we're a meat eating country y it's probably changing a little bit now but most of the fish goes to actual Madrid is it really yeah yeah into
Madrid markets but here I think people turn to fish more than meat wor yes and and octopus and catap plas and osta Dil all these fantastic dishes that you have here your Bako I still don't I really don't me too I don't hold on hold on confess this is yeah we've got
Himun yes I know okay he I never understood the craziness about P never really we have such a good why do you need the nor well that's the way dry then why why don't you have it fresh like we have fresh fishing ship abely we have fresh
Fresh card yeah just in case there are Portuguese people who are wondering where I stand on this I love Bak eat it Bobby doesn't actually does [Applause] Marco you know what but Marco you know this the reason why people love the Bak is it reminds them of their childhood
And their Grandma right probably yeah yeah because what the cheapest fish like the pork that you put on a case with salt is the same you know because the dry Balo is has a lot of work you have to put it in the water for 48,000 now
You don't need because they have it already but in the old times to buy the big ones yes on on the never on the store on the lot of shops they have uh Timber yeah it's it's like a l of wood and you put in water and change the
Water like every 4 hours 4 two days doing that just leaving it for 40 hours that's why yeah now but now you can buy it without rehydrated yeah without water no no no no but in the the times that Portugal was a more poor country a poor country um was the cheapest was
Tuna and uh s with tomato in and B was the cheapest and it's still very popular because it's in the it's in the love of of the past now the most obvious thing here is we're looking at a tender octopus something it can be very tough like you said before
And you crack the secret of cooking a tender PV octopus without the cork without the cork without the cork so I didn't know this could be done without the cork have you actually been doing that home I've been sicking car just in case noen there is this red wine right here okay that's
Enough absolutely stunning just really really amazing and that puree is amazing M please thank you very much that's what you want to know isn't it the but you know what was nice as well the very end of the tentacle yeah which was obviously bit extra here yeah yeah he's nice and Crispy N N
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Great video…!!!!