Kleanthis
Konstantinidis
aka Akis

O Chef

Kleanthis Konstantinidis aka Akis

Akis was born a Greek – but 25 years in Portugal is time enough to acquire, among other things, the taste of this place. His early training as an architect at the Scuola Politécnica in Milan didn’t introduce him only to geometric forms, but also to culinary forms that lead to him study cooking in Milan, Perugia, Florence and Catania. Knowing something more than a little, but with a hunger to learn even more, he decided to garnish his gastronomic CV by studying Portuguese cooking.
From Greece he brings us memories of the “Luças” that were all the rage there; from Portugal he adds the appetite that the sea provides. Such a combination could only be a good one.

https://www.facebook.com/AkisKonstantinidisGRPT

 

Signature Dishes

Black rice pudding

Black rice pudding

Black rice pudding

Serves four

Ingredients

170g organic black wild rice*

400ml water

700ml whole milk

250g white sugar

70g salted butter

4 lemon rinds, just the outer layer

3 egg yolks

4 cardamom seeds

1 cinnamon stick

sea salt

Preparation

Place the rice and water in a pan, along with the aromatics. Add the cardamom seeds towards the end of cooking so as not to lose their intensity. If necessary, add more water as the rice cooks.

When the rice is cooked, slowly add the milk – previously heated – to release some rice starch. Then add the sugar, stir slowly and simmer a little longer.

In a bowl, beat the egg yolks with a fork, adding a little rice to warm them without curdling. Then add this mix to the rice.

Simmer over low flame very gently for another 4 to 5 minutes, before removing from heat and adding the butter.

Ingredients for crumble

35g flour

35g butter

35g sugar

20g coconut flakes

20g dried mango

20g sliced ​​almonds

Preparation for crumble

To make the crumble, mix all the ingredients well, put on a tray and place in a preheated oven at 160/170 °C for about 10 minutes to gain a golden colour. Remove, allow to cool and divide into pieces as small as possible with the aid of a mortar or processor, taking care not to break too much.

Serving

In a martini glass, place 2-3 tablespoons of rice pudding preparation, a soup spoonful of crumble and finish with lime zest and a slice of dried lime.

* The colour of black rice, contrary to what one might think, is not the result of the addition of cuttlefish ink, as with linguine di nero seppia. Black rice is black by nature. Although of Chinese origin, it is common in Mediterranean cuisine and today there is wide production of the rice, particularly in Italy. Black rice has about 30% more fibre and around 20% more protein than brown rice, as well as being very rich in magnesium and antioxidants.

Courgette rolls with spicy sardines

Courgette rolls with spicy sardines

Courgette rolls with spicy sardines (Millésimes sardines in olive oil, with grilled courgette, fresh red chilli and lime sauce)

 

ESIP • Millésimes sardines in olive oil

 

Serves four

 

Ingredients

2 average-sized courgettes.

spicy sardines, or small sardines, in olive oil

Iberian salad leaves

6 cherry tomatoes, halved

salt and pepper

olive oil, vinegar

lime

spicy sauce *

toasted sesame seed

Preparation

Cut the courgettes into fine strips about 3mm thick (this is easier and better using a mandoline slicer).

Grease the courgettes on both sides with virgin olive oil, sprinkle with a little salt and grill until browned but not burnt.

Note, if the courgettes are large, the middle fillets should not be used as they contain a lot of seeds and break easily.

At the end of each slice of grilled courgette, place half a spicy sardine before rolling. If the sardines are large, remove some of the tail end. With a bamboo stick, pierce each roll, securing with half a cherry tomato at both ends.

Serving

Preferably in a rectangular dish, arrange a portion of Iberian salad and place the rolls.

If the sardines are not spicy enough, add a little spicy sauce to the top of each roll.

Finish by seasoning all the rolls with fleur de sel and lime and adding a pinch of toasted sesame seed.

*The spicy sauce is made with habanero peppers, red onion, garlic, sea salt and lime juice, all chopped very finely or ground in the processor.

 

Forest fruits couscous

Forest fruits couscous with Greek yoghurt and Moura Encantada honey

Forest fruits couscous with Greek yoghurt and Moura Encantada honey

Serves four

 

Ingredients

60g couscous

100g frozen berries

50g fresh blueberries

50g fresh raspberries

40g fresh blackberries

100g fresh strawberries

Ingredients for the syrup

50ml apple juice

20g sugar

1 orange peel

1 cinnamon stick

Preparation

In a bowl, place the couscous to soak in hot concoction of apple juice, sugar, the cinnamon stick and the orange peel – previously boiled for 5 minutes – until all the liquid is absorbed.

Then add in order:

frozen fruit

fresh blueberries

strawberries, cut in half

Mix with a fork before adding the blackberries and raspberries.

Ingredients for serving

4 tablespoons honey

4 tablespoons port wine

1 dessert spoon fresh peppermint leaves, chopped

6 tablespoons Greek yoghurt

Serving 

For each serving, place a soup spoon and a half of the couscous mix inside a ring mould on top of a shallow dish. Drizzle with a tablespoon of port.

On top, put some peppermint, a spoon of natural Greek yoghurt, a little peppermint and, finally, a spoonful of honey.

Finish with a fresh raspberry on top.

Mackerel alimado with tomato confit in sweet potato, quince and fennel purée

Mackerel alimado with tomato confit in sweet potato, quince and fennel purée

Mackerel alimado with tomato confit in sweet potato, quince and fennel purée

 

Marina • Mackerel fillets in olive oil

 

Serves four

 

Ingredients

10 skinless and boneless fillets of chub mackerel in olive oil (c. 3 cans)

lemon and lime juice

olive oil

sprouts of basil

Preparation

Squeeze lemons and limes and pour the juice into a container in which to marinate the mackerel.

Open cans and drain oil. Carefully remove the fillets by turning the entire contents of each tin onto a plate in one go. Separate fillets, submerge in the citrus juice and set aside.

Ingredients for sweet potato purée

3-4 medium sweet potatoes from Aljezur

coarse kosher salt

1 quince

2 tablespoons butter

Fennel leaves (or fresh dill)

Fleur de sel

Preparation

Wash the sweet potatoes well, put on a tray and season with salt. Bake at 180°C for about 35 minutes, until soft. Alternatively, you can bake the unpeeled potatoes covered with water and a soup spoon of coarse kosher salt, until tender. Skin and purée the potatoes, preferably by hand.

Meanwhile, peel the quince, remove the core and cut into fine cubes. In a pan over low heat, place the butter and quince, add a little salt and let caramelize until tender.

To the sweet potato purée add the quince confit with butter, chopped dill (or fennel leaves) and mix until smooth and creamy. Season with salt if necessary.

Ingredients for the tomato confit

4 plum tomatoes, not very ripe

1 clove of garlic, chopped very fine

fleur de sel

sugar

five-peppers mix
thyme

olive oil

Preparation

Skin tomatoes and cross score with a knife on the opposite side to the eye, dip for approximately two minutes in a pan of boiling water, then place in cold water.

Next, cut them in half lengthwise and place in a pan smeared with olive oil.

Sprinkle with fleur de sel, a few grains of sugar, freshly ground pepper, fine chopped garlic and the leaves of fresh thyme. Finally, place in the oven at a low temperature (90 to 110°C).

Bake for at least 6 to 8 hours or overnight. This is a long process and it is important to keep the oven temperature as low as possible, even keeping the oven door open.

Serving

In a shallow dish, arrange the sweet potato purée in a round form, placing half the tomato confit on top.

Arrange the five mackerel fillets, standing up, around the purée in a radial form.

Garnish with a sprinkle of olive oil and a few sprouts of basil.

Mussels from the orchard

Mussels from the orchard

Mussels from the orchard (pickled mussels with purple endive and grilled aubergine mousse with herbs and orange)

 

COFISA • Mussels marinade

 

Serves four

 

Ingredients

2 cans pickled mussels*: 12 mussels (3 per person).

12 purple endive leaves of equal size

12 orange segments without skin or pips

* Open the cans and drain the liquid only just before serving as mussels tend to oxidise and deteriorate very quickly when out of their sauce.

Preparation

Separate, wash and dry the purple endive leaves. Reserve.

Peel an orange, reserving 12 segments without skin or pips.

Ingredients for the aubergine mousse

1 aubergine

1 garlic clove

extra virgin olive oil

fleur de sel

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

1 dessert spoon lemon juice (lemon acid stops the aubergine oxidising and darkening)

1 dessert spoon balsamic vinegar

1 coffee spoon honey

Preparation

Turn the grill (coal, gas or electric) to full power. Perforate the aubergines with a fork and place them under the grill whole. Grill for 20 to 30 minutes, turning several times, until all the skin is seared. Leave to rest for about 10 minutes.

Cut the aubergines centrally and vertically, remove the inner portion with a spoon and place it in the processor cup. Add the lemon juice, chopped garlic, sea salt and balsamic vinegar.

Grind down into an even purée. Continuing to mix, slowly add the olive oil. Aubergines absorb a lot of oil, about 1/3 of a cup, and aubergine purée will gain a nice sheen.

Next, add the honey, parsley leaves and basil and continue to mix. Season and set aside in refrigerator.

Note: If the mousse gets too liquid, add some grainy bread and continue to mix until thickened.

Serving

Place some coarse grains of salt in a dish so as to hold the leaves of the endive in a stable position. Put some aubergine mousse in each endive leaf along with an orange segment, a mussel and sprouts of basil. Arrange three leaves in a fan on each plate and serve.

Portobello mushroom with smoked trout

Portobello mushroom with smoked trout and São Jorge Island cheese DOP

Portobello mushroom with smoked trout and São Jorge Island cheese DOP

 

Serves four

Ingredients

4 portobello mushrooms

2 cans smoked trout fillets

8 tablespoons São Jorge DOP cheese grated thick, equivalent to 300g

five-peppers mix, freshly ground

1 dessert spoon orange juice and another of its zest

1 orange

Preparation

Pick four medium-sized portobello mushrooms of about 12cm in diameter. Clean mushrooms with a damp cloth, remove stems carefully and set aside.

Open both cans of smoked trout fillets and separate contents into four, trying not to break the fillets. Sprinkle the inside of the mushrooms with a little of the smoked olive oil. Squeeze some orange juice and fill the mushrooms with the fillets. Grind with the pepper berries and top each mushroom with two tablespoons of São Jorge cheese, thickly grated.

Place in a preheated oven at 180°C for approximately 8 minutes to melt the cheese and form a golden brown, crispy crust.

Remove and let cool for 2 minutes.

Serving

With the help of a spatula, remove mushrooms and place on a slate or shallow dish. Sprinkle with orange peel zest.

Serve with green salad, seasoned with citrus vinaigrette, sea salt, extra virgin olive oil, cherry tomatoes and orange sections.

Quinoa tabbouleh with sardine tops and avocado

Quinoa tabbouleh with sardine tops and avocado

Quinoa tabbouleh with sardine tops and avocado

 

Pinhais • Sardine tops

 

Serves four

 

Ingredients

1/2 cup of uncooked quinoa (100g)

1/2 medium red onion, chopped [3/4 cup] (100g)

1 medium tomato, chopped [1 cup] (120g)

1 cup chopped parsley (1/2 sauce) (50g)

1/2 cup chopped peppermint (1/2 small bunch) (40g)

1/2 cup finely chopped chives (1/2 small bunch) (40g)

1/2 clove finely chopped garlic (6g)

1/4 cup extra virgin olive oil (30ml)

2 tablespoons lime juice or more to taste (10ml) (100g)

2 Hass avocados, cut in half (400g)

salt and five-peppers mix

2 cans of toutiços de sardinha (or use just the upper part of other sardines)

Preparation

Rinse quinoa in cold water. Put it in a pan with double the amount of water and 1/4 teaspoon salt. Place over high heat and bring to the boil. Cover, lower the heat and cook for approximately 20 minutes until soft and chewy.

Peel and chop the red onion before leaving in cold water to lose its aggressiveness of taste and smell.

Meanwhile, drain and place the quinoa as a thin layer in a shallow tray, stirring until it returns to room temperature.

Drain the onion and mix with the chopped tomatoes, chopped garlic, parsley and chopped mint, olive oil and lemon. Mix well. Season with salt and pepper to taste.

Add to this mix the quinoa, seasoning with salt, pepper and lemon if necessary.

Sprinkle four pieces (tops) of sardines with chopped chives enough to cover.

Cut the avocados in half, separate and remove the stones. Use a tablespoon to separate the avocado pulp from its skin, taking care not to spoil the shape. Return to the skin, ready for serving.

Serving

Place a piece/toutiço of sardine wrapped in chopped chives on each half avocado, and set the tabbouleh quinoa next to it. Garnish with a lime wedge.

Tuna sangacho marinated with honey mustard on beet and orange salad

Tuna sangacho marinated with honey mustard on beet and orange salad

Tuna sangacho marinated with honey mustard on beet and orange salad

 

COFACO • Tuna sangacho

 

Serves four

Ingredients

3 cans of tuna sangacho (dark tuna meat) in olive oil

2 oranges, to decorate

 

Preparation

Open cans, strain oil and separate fillets. Season the tuna sangacho fillets with the mustard and honey sauce before serving.

Peel two oranges, separate the buds, remove seeds, skin and film. Set aside in refrigerator.

Ingredients for beet and orange salad

6 beetroot bulbs, approximately 800g

1 teaspoon of salt

1 coffee spoon sugar

1 dessert spoon vinegar

Preparation

Wash beets and cut stems near the bulb.

Place beets in a pan, fill with cold water to cover completely, add salt and let it cook for approximately 40 minutes.

Drain, leave to cool and peel. Then cut into cubes

Ingredients for the marinade

6 tablespoons olive oil

4 tablespoons balsamic vinegar

1 clove garlic, crushed, pulped

1/2 orange juice

Fleur de sel

Preparation

Mix all the marinade ingredients and sprinkle the diced beets. Mix well and set aside in refrigerator.

Ingredients for yogurt sauce

4 tablespoons Greek yogurt

1 tablespoon olive oil

2 dessert spoons grain mustard

salt

five-peppers mix, freshly ground

zest of an orange peel

Preparation

Mix all well and set aside in refrigerator.

Ingredients for mustard and honey sauce – about 220ml

8 tablespoons of mayonnaise (125ml)

1 tablespoon light mustard (15ml)

2 tablespoons Dijon mustard (30ml)

2 tablespoons honey (30ml)

1 tablespoon lemon juice (15ml)

1/2 teaspoon curry powder (2.5g)

1/4 teaspoon hot paprika (1.25g)

Preparation

In a small bowl mix the mayonnaise with the two types of mustard and honey well using strong, fast movements. Add the curry powder and spicy paprika, mix well until texture is smooth. Add the lemon juice, continuing with mixing until it is part of the dressing.

Rest for at least 8 hours in a refrigerator to cool and become more consistent.

Serving

Place in the following order in deep plates and serve:

4 tablespoons of cubed of marinated beet – in every dish – seasoned with a tablespoon of yogurt sauce;

6 buds orange, partly submerged in beet cubes;

4 to 5 fillets of tuna sangacho on top of beets and orange, placed cross-shaped.

Ventresca tuna salad

Ventresca tuna salad

Ventresca tuna salad

 

Santa Catarina • Ventresca de atum

 

Serves four

 

Ingredients

1 celery root, about 500g

1/2 unpeeled green apple

8 tablespoons of yoghurt and dill mayonnaise

2 cooked beetroots, about 150g

2 teaspoons balsamic vinegar

1 clove garlic thinly sliced

2 cans ventresca (belly) tuna.

4 tablespoons extra virgin olive oil

100g of walnut kernels

fleur de sel

five-peppers mix

fresh dill to decorate

1/2 lime juice

Preparation

Peel the head of the celery root and cut first into very thin sheets and then into very thin julienne strips, like toothpicks. Baste with a few drops of lime and cover with film until use (so they don’t oxidise and darken).

Wash half a green apple and remove the pips before cutting into very thin slices. Reserve, basting with a few drops of lime and covering with film until use.

Wash the beetroots and cut the stems close to the bulb.

Place the beetroots in a pan, cover with cold water, add salt and cook for approximately 40 minutes. Remove, allow to cool, peel and cut into julienne strips, toothpick-thick.

Mix the beetroots well with balsamic vinegar, a little fleur de sel, laminated garlic and olive oil. Reserve in refrigerator for at least an hour before use.

Open the canned ventresca tuna and strain the oil. Remove the contents, separating the filleted blades of tuna into four equal parts.

In a bowl, put six tablespoons of plain mayonnaise, two tablespoons of yoghurt (preferably Greek), two tablespoons of very finely chopped fresh dill leaves and sea salt. Mix vigorously to create a uniform sauce.

Serving

Place into each of four deep dishes in the following order:

2 tablespoons of the julienne beetroot, taking care to remove garlic blades;

3 slivers of green apple;

fleur de sel;

3-4 pieces of hand-broken walnut kernel;

4 tablespoons of celery root julienne;

2 tablespoons of yoghurt and dill mayonnaise;

3-4 tuna belly blades.

Sprinkle with some drops of lime, garnish with freshly chopped dill leaves and serve.

Xerém semolina pudding

Xerém semolina pudding

Xerém semolina pudding

 

Serves four

Ingredients

1/4 cup sunflower oil

1/2 cup coarse corn semolina.

1 tablespoon peeled toasted almonds, coarsely chopped,

1 tablespoon walnuts coarsely broken

1 tablespoon toasted pine nuts

1 tablespoon seedless raisins, hydrated in cherry brandy or port wine

Preparation

Fry the semolina in oil over a medium heat, until lightly browned, add the syrup and dried fruit, mixing continuously for about a minute. Remove from heat and continue to mix until thickened. Set aside in the fridge.

Ingredients for the syrup

3/4 cup sugar

1 cup water

1 cinnamon stick

2 cloves

Preparation

Make the syrup and keep on a low heat, almost-but-not-quite boiling.

Ingredients for serving

4 coffee spoons roasted sesame seeds

lime peel zest

ground cinnamon

 

Serving

Arrange the semolina in a shallow dish with the help of a small, square metal mold. Finish by decorating with grated lime peel zest, drawing lines with the

ground cinnamon and sprinkling sesame seeds.

Young broadbean salad with tuna fillets in olive oil

Young broadbean salad with tuna fillets in olive oil

Young broadbean salad with tuna fillets in olive oil 

 

Freitasmar • Tuna fillets in olive oil

 

Serves four

 

Ingredients

1 medium red onion

2 tablespoons fresh coriander

1 tablespoon fresh mint leaves

4 cups young broadbeans, peeled (about 400g)

3 cans canned tuna fillets

2 handfuls mixed lettuce leaves

16 cherry tomatoes, halved

salt and pepper

olive oil

red wine vinegar

1 lime, juice and zest

sesame seeds, toasted

croutons to taste

Preparation

Chop the red onion and drizzle with a few drops of lime, a pinch of salt and set aside.

Remove the beans from the pods* and skin them.

Season the beans with onion, oil, vinegar, salt and pepper, then mix.

Serving

Season the lettuces and arrange on a rectangular plate. On top of the lettuce, along the plate, place the beans, cherry tomatoes, croutons and finally the tuna fillets, separated into large, thin strips.

Finish by sprinkling with toasted sesame seeds, a little olive oil, a few drops of lime and zest (plus sea salt if needed).

 

* Broadbeans are planted in the autumn, as they love the rain and cold of winter, and harvested in May and June. Baby broadbeans are the first to be picked. Ideally, consume them soon after harvest as they tend to become stiff and bitter.

Fresh broad beans can be eaten without being cooked soon after being taken from the pod – as with this recipe. Just remove the inner skin. Choose smaller pods, green and crisp, as this is a guarantee of the freshness of young beans.

Throughout year it is possible to find frozen young broadbeans. The process is the same – after thawing, peel them and they are ready to be used.

 

The Best I (n) Can

Algarve tomato granitas with anchovies

Algarve tomato granitas with anchovies

Algarve tomato granitas with anchovies

 

Conserveira do Sul – Manná • Anchovy fillets

 

Serves four

 

Ingredients

2 medium tomatoes, ripe and meaty

3 soup spoons extra virgin olive oil

6 chopped basil leaves and 4 leaves to decorate

1/2 lime juice

1 teaspoon balsamic vinegar

1 teaspoon of honey

8 anchovy fillets

8 pitted green olives

Preparation

Skin the tomatoes, remove seeds and mash. Place in a bowl, season with the remaining ingredients, mix well and place in the freezer for half an hour until almost frozen.

Remove from freezer and mix well with a fork (or in a processor) to gain a grainy texture.

Return to freezer and repeat every half an hour for at least two hours.

Serving

Using an ice cream scoop, place one large scooped ball inside a cider glass for each person.

Finish by adding a toothpick with two anchovy fillets rolled around pitted green olives to the top of each glass.

Season with a few drops of lime and garnish with basil leaves and a few drops of olive oil.

 

Black rice pudding

Black rice pudding

Black rice pudding

Serves four

Ingredients

170g organic black wild rice*

400ml water

700ml whole milk

250g white sugar

70g salted butter

4 lemon rinds, just the outer layer

3 egg yolks

4 cardamom seeds

1 cinnamon stick

sea salt

Preparation

Place the rice and water in a pan, along with the aromatics. Add the cardamom seeds towards the end of cooking so as not to lose their intensity. If necessary, add more water as the rice cooks.

When the rice is cooked, slowly add the milk – previously heated – to release some rice starch. Then add the sugar, stir slowly and simmer a little longer.

In a bowl, beat the egg yolks with a fork, adding a little rice to warm them without curdling. Then add this mix to the rice.

Simmer over low flame very gently for another 4 to 5 minutes, before removing from heat and adding the butter.

Ingredients for crumble

35g flour

35g butter

35g sugar

20g coconut flakes

20g dried mango

20g sliced ​​almonds

Preparation for crumble

To make the crumble, mix all the ingredients well, put on a tray and place in a preheated oven at 160/170 °C for about 10 minutes to gain a golden colour. Remove, allow to cool and divide into pieces as small as possible with the aid of a mortar or processor, taking care not to break too much.

Serving

In a martini glass, place 2-3 tablespoons of rice pudding preparation, a soup spoonful of crumble and finish with lime zest and a slice of dried lime.

* The colour of black rice, contrary to what one might think, is not the result of the addition of cuttlefish ink, as with linguine di nero seppia. Black rice is black by nature. Although of Chinese origin, it is common in Mediterranean cuisine and today there is wide production of the rice, particularly in Italy. Black rice has about 30% more fibre and around 20% more protein than brown rice, as well as being very rich in magnesium and antioxidants.

Boneless and skinless sardines with couscous, chickpeas and aubergine

Boneless and skinless sardines with couscous, chickpeas and aubergine

Boneless and skinless sardines with couscous, chickpeas and aubergine

 

BRIOSA • Skinless sardines

 

Serves four

 

Ingredients

4 cans boneless and skinless sardines

4 cups couscous, pre-cooked

2 teaspoons saffron

2 aubergines

2 tablespoons fresh parsley leaves, chopped

2 tablespoons fresh basil leaves, chopped

4 tablespoons olive oil

lime or lemon

fleur de sel

Preparation

Cut the aubergines into slices 1 cm thick, season with olive oil and sea salt, grill and then cut into cubes or strips.

Stir the couscous, aubergines, herbs and spices together well and season with olive oil and a little lime or lemon

Ingredients for chickpeas and their seasoning

4 cups chickpeas, cooked or canned

4 tablespoons of extra virgin olive oil

4 dessert spoons white wine vinegar

4 tablespoons of lemon juice

fleur de sel

8 tablespoons of Greek or plain yoghurt

4 tablespoons tahini* (bought or made)

2 cloves garlic and 2 coffee spoons garlic paste

Preparation

In a bowl, mix the yoghurt with tahini, vinegar, lemon juice and garlic. Season with salt and add the warm chickpeas, stirring well.

Ingredients for tahini

1 cup sesame seeds

2 soup spoons sesame seed oil or olive oil

Preparation

Spread the sesame seeds on baking paper in a tray and place in the oven at 170°C for 10 to 15 minutes or until browned, stirring frequently so as not to burn.

After cooling, place seeds in the processor with half the oil. Grind for two or three minutes at full speed, open the processor and stir the seeds. Grind again for the same length of time. Repeat process, adding the remaining oil until achieving a uniform paste. This can take up to 10 to 15 minutes in total.

When the mixture is homogeneous, pour the tahini into a lidded container.

It’s ready to use.

Decoration ingredients

1 radish thinly sliced crosswise

1 coffee spoon poppy seeds

1 coffee spoon toasted sesame seeds

1 dozen sprouts of coriander

Serving

Place into deep plates in the following order:

First a cup of couscous with the vegetables, herbs and spices, all well mixed and seasoned with olive oil and a bit of lime or lemon.

Then a cup of chickpeas, seasoned with yoghurt sauce.

Next place three sardine fillets, making a cross-shaped display.

Finally add the poppy seeds, sesame, cross-radish slices and, on top, the sprouts of coriander.

This dish should be served lukewarm.

 

*Taíne, tahini, tahin or tahini is made from sesame seed paste and commonly used in Middle Eastern cuisine.

Courgette rolls with spicy sardines

Courgette rolls with spicy sardines

Courgette rolls with spicy sardines (Millésimes sardines in olive oil, with grilled courgette, fresh red chilli and lime sauce)

 

ESIP • Millésimes sardines in olive oil

 

Serves four

 

Ingredients

2 average-sized courgettes.

spicy sardines, or small sardines, in olive oil

Iberian salad leaves

6 cherry tomatoes, halved

salt and pepper

olive oil, vinegar

lime

spicy sauce *

toasted sesame seed

Preparation

Cut the courgettes into fine strips about 3mm thick (this is easier and better using a mandoline slicer).

Grease the courgettes on both sides with virgin olive oil, sprinkle with a little salt and grill until browned but not burnt.

Note, if the courgettes are large, the middle fillets should not be used as they contain a lot of seeds and break easily.

At the end of each slice of grilled courgette, place half a spicy sardine before rolling. If the sardines are large, remove some of the tail end. With a bamboo stick, pierce each roll, securing with half a cherry tomato at both ends.

Serving

Preferably in a rectangular dish, arrange a portion of Iberian salad and place the rolls.

If the sardines are not spicy enough, add a little spicy sauce to the top of each roll.

Finish by seasoning all the rolls with fleur de sel and lime and adding a pinch of toasted sesame seed.

*The spicy sauce is made with habanero peppers, red onion, garlic, sea salt and lime juice, all chopped very finely or ground in the processor.

 

Forest fruits couscous

Forest fruits couscous with Greek yoghurt and Moura Encantada honey

Forest fruits couscous with Greek yoghurt and Moura Encantada honey

Serves four

 

Ingredients

60g couscous

100g frozen berries

50g fresh blueberries

50g fresh raspberries

40g fresh blackberries

100g fresh strawberries

Ingredients for the syrup

50ml apple juice

20g sugar

1 orange peel

1 cinnamon stick

Preparation

In a bowl, place the couscous to soak in hot concoction of apple juice, sugar, the cinnamon stick and the orange peel – previously boiled for 5 minutes – until all the liquid is absorbed.

Then add in order:

frozen fruit

fresh blueberries

strawberries, cut in half

Mix with a fork before adding the blackberries and raspberries.

Ingredients for serving

4 tablespoons honey

4 tablespoons port wine

1 dessert spoon fresh peppermint leaves, chopped

6 tablespoons Greek yoghurt

Serving 

For each serving, place a soup spoon and a half of the couscous mix inside a ring mould on top of a shallow dish. Drizzle with a tablespoon of port.

On top, put some peppermint, a spoon of natural Greek yoghurt, a little peppermint and, finally, a spoonful of honey.

Finish with a fresh raspberry on top.

Hot and cold salad of sardine fillets and vegetables

Hot and cold salad of sardine fillets and vegetables

Hot and cold salad of sardine fillets and vegetables

RAMIREZ

 

Serves four

Ingredients

2 cans of sardine fillets in olive oil

1 lime

peppermint leaves, to decorate

Preparation

Open the cans, drain the oil and remove the fillets, ideally whole. Set aside.

Vegetables

12 baby carrots (200g)

8 mini courgettes (200g)

240g broccoli

240g cauliflower

1 tablespoon of white wine vinegar

salt

Preparation

Cook the vegetables in salted water with a tablespoon of white wine vinegar long enough to make them tender but still crisp. Remove the stems and use only the softest florets of cauliflower and broccoli.

Keep warm until serving.

Sauce ingredients

4 tablespoons of extra virgin olive oil

4 dessert spoons of fresh, finely chopped mint

12 soup spoons Greek yogurt (450g)

1 lime, juice and zest

4 coffee spoons ground cumin

Preparation

Mix the Greek yogurt with the olive oil, finely chopped fresh mint, cumin and a few drops of lime to make a silky, consistent sauce.

Serving

Into a deep dish place the first three tablespoons of spiced yogurt sauce and spread evenly to make a bed for the other ingredients.

Sprinkle with a little cumin powder.

Place the sardine fillets in the centre of the dish before covering with the cauliflower and broccoli.

Cut the remaining vegetables into small pieces and arrange around the centre.

Finally, drizzle with a little olive oil, a few drops of lime, spray with the zest of lime and garnish with mint leaves.

Lemon stuffed with sardine fillets, sardine roe and black olive caviar

Lemon stuffed with sardine fillets, sardine roe and black olive caviar

Lemon stuffed with sardine fillets, sardine roe and black olive caviar

 

VIANAPESCA • Boneless and skinless sardine fillets and sardine roe in olive oil

 

Serves four

 

Ingredients

  • 3 lemons, 2 to be served, one more for zest and juice
  • 2 cans of boneless and skinless sardine fillets
  • 1 can of sardine roe in olive oil
  • parsley (to taste)
  • mint (to taste)
  • 3 generous tablespoons of Greek yogurt.
  • 1/2 tablespoon of lemon juice
  • 40g of pitted black olives

Preparation

Cut the lemons in half and slice the ends so that they can stand upright on a plate. Remove all the pulp with a spoon, leaving the hollow half lemons. Set aside the juice.

In a bowl, roughly break the boneless and skinless sardine fillets with a fork and season with the chopped parsley, chopped mint and lemon peel zest. Mix with a tablespoon of lemon juice and yogurt.

Meanwhile, prepare the caviar by mixing the pitted black olives with extra virgin olive oil, drizzled with a little balsamic vinegar; add two mint leaves and blend in a food processor or finely chopped by knife.

Fill the rinds of the halved lemons with the sardine preparation, then add a coffee spoon of olive caviar by drawing a line. Place two sardine roe on top, overlapping in a cross, and garnish with mint or other aromatic herb sprouts.

Serving

On a slate or small dish, draw a line with the yogurt and mint sauce then place the stuffed lemons at one end. Place a cherry tomato at the other end, cut into four and opened crosswise. Sprinkle with lemon zest.

 

Mackerel alimado with tomato confit in sweet potato, quince and fennel purée

Mackerel alimado with tomato confit in sweet potato, quince and fennel purée

Mackerel alimado with tomato confit in sweet potato, quince and fennel purée

 

Marina • Mackerel fillets in olive oil

 

Serves four

 

Ingredients

10 skinless and boneless fillets of chub mackerel in olive oil (c. 3 cans)

lemon and lime juice

olive oil

sprouts of basil

Preparation

Squeeze lemons and limes and pour the juice into a container in which to marinate the mackerel.

Open cans and drain oil. Carefully remove the fillets by turning the entire contents of each tin onto a plate in one go. Separate fillets, submerge in the citrus juice and set aside.

Ingredients for sweet potato purée

3-4 medium sweet potatoes from Aljezur

coarse kosher salt

1 quince

2 tablespoons butter

Fennel leaves (or fresh dill)

Fleur de sel

Preparation

Wash the sweet potatoes well, put on a tray and season with salt. Bake at 180°C for about 35 minutes, until soft. Alternatively, you can bake the unpeeled potatoes covered with water and a soup spoon of coarse kosher salt, until tender. Skin and purée the potatoes, preferably by hand.

Meanwhile, peel the quince, remove the core and cut into fine cubes. In a pan over low heat, place the butter and quince, add a little salt and let caramelize until tender.

To the sweet potato purée add the quince confit with butter, chopped dill (or fennel leaves) and mix until smooth and creamy. Season with salt if necessary.

Ingredients for the tomato confit

4 plum tomatoes, not very ripe

1 clove of garlic, chopped very fine

fleur de sel

sugar

five-peppers mix
thyme

olive oil

Preparation

Skin tomatoes and cross score with a knife on the opposite side to the eye, dip for approximately two minutes in a pan of boiling water, then place in cold water.

Next, cut them in half lengthwise and place in a pan smeared with olive oil.

Sprinkle with fleur de sel, a few grains of sugar, freshly ground pepper, fine chopped garlic and the leaves of fresh thyme. Finally, place in the oven at a low temperature (90 to 110°C).

Bake for at least 6 to 8 hours or overnight. This is a long process and it is important to keep the oven temperature as low as possible, even keeping the oven door open.

Serving

In a shallow dish, arrange the sweet potato purée in a round form, placing half the tomato confit on top.

Arrange the five mackerel fillets, standing up, around the purée in a radial form.

Garnish with a sprinkle of olive oil and a few sprouts of basil.

Mackerel in courgette nests

Mackerel in courgette nests with a light Greek yogurt bechamel sauce

Mackerel in courgette nests with a light Greek yogurt bechamel sauce

 

A Poveira • Mackerel in brine

 

Serves four

 

Ingredients

2 x 400g canned chub mackerel in brine

5 medium-sized courgettes (approx.1,75kg)

10 medium size cherry tomatoes

1/2 bunch fresh dill (about 50g)

zest of 1 lime, grated

sugar

fleur de sel
five-peppers mix

sprouts of aromatic herbs

Preparation

Cut the courgettes in half, to the length of the mackerel, then remove the interiors with the aid of a knife, cutting a diameter corresponding to size of the fish to be placed inside.

Stand the courgettes in a tray and bake in a pre-heated oven at 180 °C for about five minutes. Remove from oven and leave while preparing the remaining elements.

Chop the fresh dill and add the lime zest.

Open and drain the cans, drying the fish with the aid of kitchen paper. Rub the mackerel well with the chopped dill and lime zest mix and then fill the courgettes.

Further cut the courgettes in two, to make four quarters of courgette sufficient for a small dish. Place the stuffed courgettes on a baking tray, standing up and with space between them. Cover one by one with bechamel sauce before sprinkling with ¼ of the grated cheese.

Before serving, return to the oven, preheated to 200 °C, for about 10 minutes or until the bechamel turns golden.

At the same time also put in the oven, if possible on the same tray, the 10 cherry tomatoes cut in half and sprinkled with olive oil, a few grains of sugar, a pinch of fleur de sel and pepper.

Ingredients for the bechamel sauce

250ml whole milk

165g Greek yogurt

125g salted butter

3 tablespoons flour

2 yolks

40g grated Azorean São Jorge cheese

Sugar, sea salt and freshly ground pepper to taste

Preparation

Place half the milk (125ml) and flour in a bowl, mixing with a wire whisk until the flour dissolves completely, without lumps.

Pour the remaining milk (125ml) into a small saucepan, adding the butter and bringing to the boil. When the pan with milk and butter boils, add the flour mixture and whisk until thick and consistent. Remove from heat and mix in the egg yolks. Finally, add the grated cheese.

Serving

In a shallow dish, arrange four pieces of courgette together in the middle and four baked cherry tomatoes. Garnish with the ground pepper and sprouts of aromatic herbs.

Mussels from the orchard

Mussels from the orchard

Mussels from the orchard (pickled mussels with purple endive and grilled aubergine mousse with herbs and orange)

 

COFISA • Mussels marinade

 

Serves four

 

Ingredients

2 cans pickled mussels*: 12 mussels (3 per person).

12 purple endive leaves of equal size

12 orange segments without skin or pips

* Open the cans and drain the liquid only just before serving as mussels tend to oxidise and deteriorate very quickly when out of their sauce.

Preparation

Separate, wash and dry the purple endive leaves. Reserve.

Peel an orange, reserving 12 segments without skin or pips.

Ingredients for the aubergine mousse

1 aubergine

1 garlic clove

extra virgin olive oil

fleur de sel

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

1 dessert spoon lemon juice (lemon acid stops the aubergine oxidising and darkening)

1 dessert spoon balsamic vinegar

1 coffee spoon honey

Preparation

Turn the grill (coal, gas or electric) to full power. Perforate the aubergines with a fork and place them under the grill whole. Grill for 20 to 30 minutes, turning several times, until all the skin is seared. Leave to rest for about 10 minutes.

Cut the aubergines centrally and vertically, remove the inner portion with a spoon and place it in the processor cup. Add the lemon juice, chopped garlic, sea salt and balsamic vinegar.

Grind down into an even purée. Continuing to mix, slowly add the olive oil. Aubergines absorb a lot of oil, about 1/3 of a cup, and aubergine purée will gain a nice sheen.

Next, add the honey, parsley leaves and basil and continue to mix. Season and set aside in refrigerator.

Note: If the mousse gets too liquid, add some grainy bread and continue to mix until thickened.

Serving

Place some coarse grains of salt in a dish so as to hold the leaves of the endive in a stable position. Put some aubergine mousse in each endive leaf along with an orange segment, a mussel and sprouts of basil. Arrange three leaves in a fan on each plate and serve.

Poached salmon fillet with lemon rice, crispy leek and moscatel purée

Poached salmon fillet with lemon rice, crispy leek and moscatel purée

Poached salmon fillet with lemon rice, crispy leek and moscatel purée

 

GENCOAL Salmon fillets in brine

 

Serves four

Ingredients

4 cans of salmon fillets in brine

Preparation

Place the unopened cans into hot water at about 50°C and set aside until the other dishes are ready.

Ingredients for the lemon risotto

2 cups arborio rice

3 tablespoons olive oil

1/2 cup white onion, chopped

1/2 teaspoon sea salt

five-peppers mix, freshly ground

1/2 cup white wine

6 cups vegetable broth

2 tablespoons of butter

1 tablespoon lemon peel zest

thickly grated Parmesan cheese

Preparation

Sauté onion in olive oil until soft then add rice, stirring well for two minutes until rice gains brightness. Add salt and pepper, mix well. Add wine, stir until it is absorbed and the alcohol evaporates. Add a cup of hot vegetable broth. Continue to stir over medium heat until most liquid absorbed then add another half-cup of broth.

Follow the same procedure for about 20 minutes, until the broth is finished.

Finally, add the lemon zest, butter and grated Parmesan cheese.

Mix well and serve.

Ingredients for crispy leeks

1 leek.

1/2 cup of cornflour

1 level tablespoon of fine salt

2 cups vegetable oil for frying

Preparation

Place the oil in a frying pan. Heat over medium heat to 170°C.

Wash the leek. Cut the ends and discard the first outer leaves. Use only white part. Cut into four parts vertically.

Then further vertically cut each individual piece into thin julienne strips.

Wash again and dry thoroughly with the help of a cloth.

Add salt to cornflour and mix well.

Dip the strips of leek in this mixture then shake well to remove excess flour.

Fry to a crispy, golden hue before placing on absorbent kitchen paper and setting aside.

Ingredients for moscatel purée

1 cup moscatel wine

1 tablespoon butter

salt

2 allspice peppercorns

2 cloves

1/2 dessert spoon fresh thyme leaves

1/2 tablespoon savoury aromatic herbs

1/2 cup vegetable broth

1 large sliver orange peel

1 shallot

Preparation

Finely chop the shallot, panfry in half the butter until brown.

Add moscatel wine, vegetable broth, spices and herbs and simmer over low heat until mixture reduces by two thirds. Season with salt and pepper, add the remaining butter frozen, mixing well before straining the sauce through a sieve. Keep warm.

Preparation of the dry lemon

Cut 4 thin slices of lemon. Place in preheated oven at 80°C for approximately 90 minutes.

Serving

In a deep plate, place 2 to 3 tablespoons of the warm lemon risotto.

Open and strain the four cans of salmon fillets in brine before carefully placing the fillets carefully on top of the rice.

Arrange the crispy leeks on the fillets.

Season with a spoon of moscatel purée and finish with a slice of dry lemon.

 

Portobello mushroom with smoked trout

Portobello mushroom with smoked trout and São Jorge Island cheese DOP

Portobello mushroom with smoked trout and São Jorge Island cheese DOP

 

Serves four

Ingredients

4 portobello mushrooms

2 cans smoked trout fillets

8 tablespoons São Jorge DOP cheese grated thick, equivalent to 300g

five-peppers mix, freshly ground

1 dessert spoon orange juice and another of its zest

1 orange

Preparation

Pick four medium-sized portobello mushrooms of about 12cm in diameter. Clean mushrooms with a damp cloth, remove stems carefully and set aside.

Open both cans of smoked trout fillets and separate contents into four, trying not to break the fillets. Sprinkle the inside of the mushrooms with a little of the smoked olive oil. Squeeze some orange juice and fill the mushrooms with the fillets. Grind with the pepper berries and top each mushroom with two tablespoons of São Jorge cheese, thickly grated.

Place in a preheated oven at 180°C for approximately 8 minutes to melt the cheese and form a golden brown, crispy crust.

Remove and let cool for 2 minutes.

Serving

With the help of a spatula, remove mushrooms and place on a slate or shallow dish. Sprinkle with orange peel zest.

Serve with green salad, seasoned with citrus vinaigrette, sea salt, extra virgin olive oil, cherry tomatoes and orange sections.

Quinoa tabbouleh with sardine tops and avocado

Quinoa tabbouleh with sardine tops and avocado

Quinoa tabbouleh with sardine tops and avocado

 

Pinhais • Sardine tops

 

Serves four

 

Ingredients

1/2 cup of uncooked quinoa (100g)

1/2 medium red onion, chopped [3/4 cup] (100g)

1 medium tomato, chopped [1 cup] (120g)

1 cup chopped parsley (1/2 sauce) (50g)

1/2 cup chopped peppermint (1/2 small bunch) (40g)

1/2 cup finely chopped chives (1/2 small bunch) (40g)

1/2 clove finely chopped garlic (6g)

1/4 cup extra virgin olive oil (30ml)

2 tablespoons lime juice or more to taste (10ml) (100g)

2 Hass avocados, cut in half (400g)

salt and five-peppers mix

2 cans of toutiços de sardinha (or use just the upper part of other sardines)

Preparation

Rinse quinoa in cold water. Put it in a pan with double the amount of water and 1/4 teaspoon salt. Place over high heat and bring to the boil. Cover, lower the heat and cook for approximately 20 minutes until soft and chewy.

Peel and chop the red onion before leaving in cold water to lose its aggressiveness of taste and smell.

Meanwhile, drain and place the quinoa as a thin layer in a shallow tray, stirring until it returns to room temperature.

Drain the onion and mix with the chopped tomatoes, chopped garlic, parsley and chopped mint, olive oil and lemon. Mix well. Season with salt and pepper to taste.

Add to this mix the quinoa, seasoning with salt, pepper and lemon if necessary.

Sprinkle four pieces (tops) of sardines with chopped chives enough to cover.

Cut the avocados in half, separate and remove the stones. Use a tablespoon to separate the avocado pulp from its skin, taking care not to spoil the shape. Return to the skin, ready for serving.

Serving

Place a piece/toutiço of sardine wrapped in chopped chives on each half avocado, and set the tabbouleh quinoa next to it. Garnish with a lime wedge.

Ray’s bream fillets with black bean and lemongrass purée

Ray's bream fillets with black bean and lemongrass purée

Ray’s bream fillets with black bean and lemongrass purée and sautéed vegetables with crispy curried barley.

 

Luças • Ray’s bream fillets

 

Serves four

 

Ingredients

4 cans Ray’s bream fillets

coriander sprouts

Preparation

Open and drain canned fillets trying to keep them whole, reserve part of the liquid.

Ingredients for the sautéed vegetables

4 medium carrots (300g)

3 medium courgettes (300g)

1 medium leek, white part only (200g)

3 soup spoons of olive oil (45ml)

Fleur de sel and freshly ground five-peppers mix, to taste

Preparation

Cut the vegetables into strips the thickness and width of tagliatelle pasta.

Just before serving the dish, sauté in a pan with olive oil, fleur de sel and pepper, until soft but still al dente.

Ingredients for crispy curried barley

4 dessert spoons toasted barley (20g)

4 coffee spoons curry powder (0.6g)

1 soup spoon olive oil (15ml)

Preparation

In a frying pan, heat the oil and add the curry powder, mixing well. Add the roasted barley flakes, stirring to achieve the golden color of curry. Remove from heat and put the flakes onto absorbent paper. Reserve.

Ingredients for 400g of black bean purée

300g of black canned beans, drained.

1 medium red onion (100g)

4 soup spoons of olive oil (60ml)

3 sticks of lemon grass (100g)

Peeled and grated fresh ginger (10g)

Preparation

In a frying pan, heat the olive oil over low heat. With the handle of a large knife, smash the lengths of lemon grass lightly, but not completely. Place in skillet and sauté to extract the spice essence. Add the finely chopped red onion and grated ginger. Continue cooking on a low heat until soft and translucent. Add the drained black beans, treat like a stew and bring to the boil. If necessary add a little of the reserved liquid from the cans.

Purée everything in a food processor, again adding a little of the liquid from the cans if needed and seasoning with salt. Set aside warm.

Serving

At the bottom of a shallow dish make a nest of the stir-fried vegetables, placing 2-3 soup spoons of the black bean purée in the middle. Place the bream fillets on top of the purée and sprinkle with curried toasted barley flakes. Finally, drizzle with a little olive oil and decorate with sprouts of coriander.

 

Roasted tomato stuffed with cod confit

Roasted tomato stuffed with cod confit, sausage, black corn bread and herbs

Roasted tomato stuffed with cod confit, sausage, black corn bread and herbs.

 

Conservas Portugal Norte • Codfish, Portuguese style

 

Serves four

 

Ingredients

4 ripe, medium-sized tomatoes

1 farinheira smoked sausage

4 cans baked cod or one piece of soaked cod confit

fresh dill

Preparation

Carefully cut the tops from the tomatoes, preferably leaving a bit of stem attached, and set aside.

With a spoon, carefully hollow out the tomatoes, then sprinkle with a little salt and set aside.

Remove the skin from the farinheira, chop into rough pieces and sauté in a frying pan over low heat until cooked and soft. While still hot, place into the bottom of the tomatoes.

Open and drain the cans of cod. Fill the remaining space in the tomatoes with cod chunks and sprinkle with a little chopped fresh dill.

Fill the remaining space in the tomatoes with black corn bread preparation.

Raise oven temperature to 180°C. Place the stuffed tomatoes on a tray, drizzle generously with olive oil and bake for approximately 10 to 12 minutes alongside the tomato tops with their stems upside down.

Ingredients for black corn bread

3 slices corn bread

1 soup spoon cuttlefish ink

fresh thyme

fresh dill

five-peppers mix, freshly ground

fleur de sel

olive oil

Preparation

Dilute one soup spoon of cuttlefish ink in about four soup spoons of water.

Use a food processor to grind the corn bread slices and mix with the diluted ink until black. Arrange the mixture on an open tray, sprinkle with a little olive oil, a little sea salt, pepper and some fresh thyme leaves. Place in preheated oven at 120°C until dry and slightly toasted. Mix quickly in the processor again.

Serving

In a shallow dish, make a little base with the remaining black bread preparation on which to place the tomatoes, now covered with their tops. Finish decorating with a sprig of dill and a little olive oil.

Sea bass fillets au meunière

Sea bass fillets au meunière with new and vitelotte potatoes and pearl onions

 Sea bass fillets au meunière with new and vitelotte potatoes and pearl onions

 

Belamar • Sea bass fillets

 

Serves four

 

Ingredients

4 canned sea bass fillets

20 small new potatoes

8 blue vitelotte potatoes

2 cloves of garlic crushed and unpeeled

1 tablespoon of salted butter

6 tablespoons of olive oil

fleur de sel

five-peppers mix

4 bay leaves

juice of a large lemon

1 fresh flat leaf parsley bunch, mixed with

orange and lime zest, to decorate

Preparation

Bake both kinds of potato and the unpeeled garlic in the oven at 180 °C for approximately 25 minutes, seasoned with olive oil, sea salt, pepper and bay leaf. Remove from the oven when ready and sprinkle with lemon juice. Toss well and reserve.

At the same time, put the sea bass tin can in a bain marie to heat. Drain the oil before serving, trying not to break the fillets between can and dish.

Ingredients for the sauce meunière

3 dessert spoons of salted butter

2 soup spoons of olive oil

20 frozen pearl onions

2 cloves of garlic, minced

4 teaspoons of capers

4 dessert spoons of small shrimps

1 level teaspoon of fleur de sel

chopped parsley, orange and lime zest

juice of half a lemon

Preparation

Heat the butter with the olive oil, sauté the pearl onions until thawed, add chopped garlic, a teaspoon of fleur de sel and the capers only at the very end. Raise the heat and add the shrimp. Toss a little and remove from the heat. Mix together chopped parsley, orange and lime zest and sprinkle some of it in the sauce.

Serving

Place the baked potatoes in deep dishes, covering with the sea bass fillets. Drizzle a few drops of lemon juice, then add the sauce meunière and sprinkle on the remaining mixture of parsley, orange and lime zest.

Stewed octopus with linguine al nero di seppia

Stewed octopus with linguine al nero di seppia

Stewed octopus with linguine al nero di seppia

 

LA GONDOLA • Octopus in olive oil

 

Serves four

 

Ingredients

4 cans octopus

350g to 400g of linguine al nero di seppia

800g of ripe tomato

3 tablespoons olive oil

1 red onion, finely chopped

1 clove garlic finely chopped

2 cloves

1 “lady finger” red chilli, thinly sliced

20 caper berries, rinsed in water

2 chips of orange peel

zest of an orange peel

salt and pepper

15 basil leaves

10 parsley stalks

five-peppers mix, freshly ground

2 coffee spoons honey

Preparation

Blanch the tomatoes in boiling water for 20 seconds before cooling in ice-cold water. Peel, discard seeds and finely chop.

Peel and finely chop onion and garlic.

In a saucepan, heat the olive oil over medium heat, add cloves, onion, chopped garlic, chilli, capers, salt and pepper. Sauté a few minutes, until onion is translucent and soft.

Add the pulp of diced tomatoes, the honey, plus the orange peel and cook for about 10 minutes until smooth and velvety. Cooking time depends on water released from the tomato.

Add the pieces of octopus and cook for another 5 minutes.

At the end, add finely chopped parsley and basil and mix again.

Meanwhile cook the linguine “al dente”, strain, drizzle with a little olive oil.

Serving

Put linguine into pasta dishes. Cover the pasta with sauce and finish with orange peel zest, basil and five-peppers mix, freshly ground.

Tuna sangacho marinated with honey mustard on beet and orange salad

Tuna sangacho marinated with honey mustard on beet and orange salad

Tuna sangacho marinated with honey mustard on beet and orange salad

 

COFACO • Tuna sangacho

 

Serves four

Ingredients

3 cans of tuna sangacho (dark tuna meat) in olive oil

2 oranges, to decorate

 

Preparation

Open cans, strain oil and separate fillets. Season the tuna sangacho fillets with the mustard and honey sauce before serving.

Peel two oranges, separate the buds, remove seeds, skin and film. Set aside in refrigerator.

Ingredients for beet and orange salad

6 beetroot bulbs, approximately 800g

1 teaspoon of salt

1 coffee spoon sugar

1 dessert spoon vinegar

Preparation

Wash beets and cut stems near the bulb.

Place beets in a pan, fill with cold water to cover completely, add salt and let it cook for approximately 40 minutes.

Drain, leave to cool and peel. Then cut into cubes

Ingredients for the marinade

6 tablespoons olive oil

4 tablespoons balsamic vinegar

1 clove garlic, crushed, pulped

1/2 orange juice

Fleur de sel

Preparation

Mix all the marinade ingredients and sprinkle the diced beets. Mix well and set aside in refrigerator.

Ingredients for yogurt sauce

4 tablespoons Greek yogurt

1 tablespoon olive oil

2 dessert spoons grain mustard

salt

five-peppers mix, freshly ground

zest of an orange peel

Preparation

Mix all well and set aside in refrigerator.

Ingredients for mustard and honey sauce – about 220ml

8 tablespoons of mayonnaise (125ml)

1 tablespoon light mustard (15ml)

2 tablespoons Dijon mustard (30ml)

2 tablespoons honey (30ml)

1 tablespoon lemon juice (15ml)

1/2 teaspoon curry powder (2.5g)

1/4 teaspoon hot paprika (1.25g)

Preparation

In a small bowl mix the mayonnaise with the two types of mustard and honey well using strong, fast movements. Add the curry powder and spicy paprika, mix well until texture is smooth. Add the lemon juice, continuing with mixing until it is part of the dressing.

Rest for at least 8 hours in a refrigerator to cool and become more consistent.

Serving

Place in the following order in deep plates and serve:

4 tablespoons of cubed of marinated beet – in every dish – seasoned with a tablespoon of yogurt sauce;

6 buds orange, partly submerged in beet cubes;

4 to 5 fillets of tuna sangacho on top of beets and orange, placed cross-shaped.

Upside down cake 

Black olive cake with orange sections, tomato coulis, cucumber in syrup and foamed cheese

Upside down cake 

Black olive cake with orange sections, tomato coulis, cucumber in syrup and foamed cheese.

 

Serves four

Ingredients

1 egg

250g pitted black olives

5 cloves

5 cardamom seeds

1 star anise

1 coffee spoon baking flour

80g sugar

100ml whole milk

1 tea spoon olive oil

Preparation

Dehydrate olives in the oven for 20 to 30 minutes at 120°C and cool.

Put the dried black olives in the processor with the spices and grind to the texture of flour.

Put all dry ingredients in a bowl, add the milk, oil and egg yolk, mixing well before finally folding in the beaten egg whites.

Mix the preparation well and fill a baking tray previously smeared with butter and sprinkled with flour.

Bake in pre-heated oven at 180 °C for about 20 minutes, using a toothpick to see when cooked inside.

Ingredients for tomato coulis

65g clean tomato pulp without skin or seeds – equivalent to an average tomato.

65g sugar (same amount as tomato pulp)

1 dessert spoon lime juice

2 dessert spoons lemon juice

Salt and freshly ground five peppers mix

Preparation

Skin tomatoes, remove seeds and chop thickly.

Place ingredients in a container and reduce over low heat.

Leave to cool and set aside in the fridge.

Ingredients cucumber in syrup

40g cucumber (equivalent to one third of a medium cucumber)

30g sugar

15ml water

juice of 1/4 lime

Preparation

Stir all the ingredients, apart from the cucumber, in a pan while bringing to the boil. Continue boiling under low heat until the mixture can trickle from a spoon. (temperature 105 °C).

Leave to cool and set aside in the fridge.

Peel the cucumber and remove the seeds. Cut the cucumber into small diamonds and add to the cold syrup.

Store in the fridge before use, ideally for at least 24 hours.

Foamed cheese ingredients

150g cream

100g Greek yoghurt

80g Chèvre cheese

80g sugar

1/2 lime

Preparation

Melt cheese over low heat, being careful to stir continuously to avoid burning or lumps. When cheese is melted, mix in the cream and yoghurt without bringing to the boil.

Add the sugar and lime.

Let the preparation cool, pass it through a sieve to remove any lumps and place in a siphon with two charges. Agitate well and set aside in the fridge.

If no siphon available, the foam can remain in its container in the fridge before being served with a spoon.

Ingredients fruit and dried fruit

12 orange sections without skin or film

4 dessert spoons toasted almond slivers.

Serving

Cut the olive cake into rectangular cubes approximately 3 x 3 x 10cm.

On a slate or shallow dish, draw a cross of tomato coulis and another of the foamed cheese.

Dip the cake rectangles in the cucumber sauce and sprinkle toasted almond along the sides.

Place the cake on top of the foamed cheese and garnish with the cucumber syrup and orange sections.

Ventresca tuna salad

Ventresca tuna salad

Ventresca tuna salad

 

Santa Catarina • Ventresca de atum

 

Serves four

 

Ingredients

1 celery root, about 500g

1/2 unpeeled green apple

8 tablespoons of yoghurt and dill mayonnaise

2 cooked beetroots, about 150g

2 teaspoons balsamic vinegar

1 clove garlic thinly sliced

2 cans ventresca (belly) tuna.

4 tablespoons extra virgin olive oil

100g of walnut kernels

fleur de sel

five-peppers mix

fresh dill to decorate

1/2 lime juice

Preparation

Peel the head of the celery root and cut first into very thin sheets and then into very thin julienne strips, like toothpicks. Baste with a few drops of lime and cover with film until use (so they don’t oxidise and darken).

Wash half a green apple and remove the pips before cutting into very thin slices. Reserve, basting with a few drops of lime and covering with film until use.

Wash the beetroots and cut the stems close to the bulb.

Place the beetroots in a pan, cover with cold water, add salt and cook for approximately 40 minutes. Remove, allow to cool, peel and cut into julienne strips, toothpick-thick.

Mix the beetroots well with balsamic vinegar, a little fleur de sel, laminated garlic and olive oil. Reserve in refrigerator for at least an hour before use.

Open the canned ventresca tuna and strain the oil. Remove the contents, separating the filleted blades of tuna into four equal parts.

In a bowl, put six tablespoons of plain mayonnaise, two tablespoons of yoghurt (preferably Greek), two tablespoons of very finely chopped fresh dill leaves and sea salt. Mix vigorously to create a uniform sauce.

Serving

Place into each of four deep dishes in the following order:

2 tablespoons of the julienne beetroot, taking care to remove garlic blades;

3 slivers of green apple;

fleur de sel;

3-4 pieces of hand-broken walnut kernel;

4 tablespoons of celery root julienne;

2 tablespoons of yoghurt and dill mayonnaise;

3-4 tuna belly blades.

Sprinkle with some drops of lime, garnish with freshly chopped dill leaves and serve.

Xerém semolina pudding

Xerém semolina pudding

Xerém semolina pudding

 

Serves four

Ingredients

1/4 cup sunflower oil

1/2 cup coarse corn semolina.

1 tablespoon peeled toasted almonds, coarsely chopped,

1 tablespoon walnuts coarsely broken

1 tablespoon toasted pine nuts

1 tablespoon seedless raisins, hydrated in cherry brandy or port wine

Preparation

Fry the semolina in oil over a medium heat, until lightly browned, add the syrup and dried fruit, mixing continuously for about a minute. Remove from heat and continue to mix until thickened. Set aside in the fridge.

Ingredients for the syrup

3/4 cup sugar

1 cup water

1 cinnamon stick

2 cloves

Preparation

Make the syrup and keep on a low heat, almost-but-not-quite boiling.

Ingredients for serving

4 coffee spoons roasted sesame seeds

lime peel zest

ground cinnamon

 

Serving

Arrange the semolina in a shallow dish with the help of a small, square metal mold. Finish by decorating with grated lime peel zest, drawing lines with the

ground cinnamon and sprinkling sesame seeds.

Young broadbean salad with tuna fillets in olive oil

Young broadbean salad with tuna fillets in olive oil

Young broadbean salad with tuna fillets in olive oil 

 

Freitasmar • Tuna fillets in olive oil

 

Serves four

 

Ingredients

1 medium red onion

2 tablespoons fresh coriander

1 tablespoon fresh mint leaves

4 cups young broadbeans, peeled (about 400g)

3 cans canned tuna fillets

2 handfuls mixed lettuce leaves

16 cherry tomatoes, halved

salt and pepper

olive oil

red wine vinegar

1 lime, juice and zest

sesame seeds, toasted

croutons to taste

Preparation

Chop the red onion and drizzle with a few drops of lime, a pinch of salt and set aside.

Remove the beans from the pods* and skin them.

Season the beans with onion, oil, vinegar, salt and pepper, then mix.

Serving

Season the lettuces and arrange on a rectangular plate. On top of the lettuce, along the plate, place the beans, cherry tomatoes, croutons and finally the tuna fillets, separated into large, thin strips.

Finish by sprinkling with toasted sesame seeds, a little olive oil, a few drops of lime and zest (plus sea salt if needed).

 

* Broadbeans are planted in the autumn, as they love the rain and cold of winter, and harvested in May and June. Baby broadbeans are the first to be picked. Ideally, consume them soon after harvest as they tend to become stiff and bitter.

Fresh broad beans can be eaten without being cooked soon after being taken from the pod – as with this recipe. Just remove the inner skin. Choose smaller pods, green and crisp, as this is a guarantee of the freshness of young beans.

Throughout year it is possible to find frozen young broadbeans. The process is the same – after thawing, peel them and they are ready to be used.

 

WINE

Selão Red Wine 2015

Selão Red Wine 2015

Special Edition for CAN the CAN

SELÃO RESERVE 2014

Vinho Regional Alentejano

Syrah, Aragonez

ORIGIN

Mombeja, Alentejo – Portugal.

Producer Sociedade Agrícola do Selão Lda.

WINE MAKING

The grapes were harvested during September and transferred to small stainless steel tanks with temperature control, between 25ºC-28ºC during the Malolactic fermentation period. 100 % of the wine was aged in 30% American ask and 70% in French oak for a year.

SERVING SUGGESTION

The wine´s exuberance and body agree to pair it with both meat and slow cooked fish or strong cheese. This Alentejano red is perfect with roasted goat or lamb. Recommended serving temperature is 16º to 18º C.

Selão White Wine 2016

Sauvignon Blanc 2016

 

Special edition for CAN the CAN

 

SELÃO SAUVIGNON BLANC 2016

Vinho Regional Alentejano

This white wine is from an exclusive hectare of the finest Sauvignon Blanc.

ORIGIN

Mombeja, Alentejo – Portugal

Producer Sociedade Agrícola do Selão Lda.

VINTAGE

2016

WINE MAKING

The grapes were harvest during early September early in the morning to ensure optimum quality. Immediately went to the winery where they were hand selected for the last time, and then crushed and gently pressed with short press maceration. The resulting first press undergoes cold static decantation. The must then ferments slowly in stainless steel tanks in temperatures at 13ºC .

SERVING SUGGESTION

Perfect as an aperitif, it goes well with spicy shellfish or grilled white meats and vegetable dishes of the Mediterranean diet. Best served at 10º-12ºC.

COCKTAILS

33 rpm : Teimoso

.

Compal veggie, lime juice, agave , sprite

45 rpm : Só gosto de ti

.

Gin, rhum plantation, lime juice, ginger

78 rpm : Rebola a bola

.

Medronho, carrot, tangerine

Águas Marinhas

Lisbon Cocktail Week 2017, Can the Can cocktail

 Cocktail for Lisbon Cocktail Week 2017

Réccua Porto 10 Anos Port Wine, Ketel One Vodka, orange and lime juice, orange reduction, bitter almond liqueur, albumin, tuna muxama and laminated almonds.

Arranca Corações

.

Gin, Vodka, Passion Fruit, Chilli Pepper

Autumn

Coffe, rhum, Baileys, cream

Autumn

Coffe, rhum, Baileys, cream

Beira Tejo

.

Beira Tejo by Daniel Luís

At the edge of the Tagus, at the fluvial port, old entry in Lisbon and with the two columns, Masonic inspiration and represent the two pillars of Solomon’s temple (wisdom and devotion), we received like a Beirão*. Designed for the summer, Beira Tejo, is based on Beirão liqueur accompanied with tequila rested and the freshness of lime, green apple syrup and cantaloupe with mint on top. The colors represent the liquor Beirão bottle, the cherry adds the label and the lid, the greenish cream to the label and the mint to the green of the bottle. We have thus combined the wisdom of creating a summer drink with the bartender’s devotion to his profession. To appreciate, at BEIRA TEJO**.

Ingredients
4 cl from Beirão
2 cl Olmeca Restored
2 cl of lime juice
1 cl of melon syrup
1 cl of green apple syrup
5 mint leaves
1 tablespoon of albumin

Preparation
Put all the ingredients in the shaker and shake well. Make double strainer for the bowl, decorate with a red cherry in the bottom of the bowl and a twig of mint.

 

Beirão*
Beirão refer to people or things from Beira, Portugal (a region) known to receive with sympathy and with open arms

Beira Tejo**
Beira Tejo means right in front of the Tagus river

 

Liquor Beirão

Licor Beirão is a typical liquor from Portugal, particularly from the Beira region.

Its production began in the 19th century, in the village of Lousã, based on several plants – including eucalyptus, cinnamon, rosemary and lavender – and aromatic seeds, undergoing a double distillation process. It has a clear tonality of sweet topaz.

Bloody Mary

.

Caipirinha

.

Cachaça (Sugar Cane Brandy), Lime and Brown Sugar

Cosmopolita

.

Sour Cherry from Óbidos, Vodka, Lime Juice

Daiquiri

.

Rum, Lemon Juice, Strawberry Juice

Donkey Kong Jr.

.

Apple, passion fruit and pineapple juices, orange

Dry Martini

.

Gin or Vodka, Noilly Prat, olive or twist

Gin Tinto

.

Marguerita

.

Tequila, Lime Juice, Agave

Mojito

.

Rhum, Lime, Peppermint

Pancho Kong

.

Tequilla, apple, pineapple, passion fruit, orange juices

Piña Colada

.

Rhum, Coconut milk, Pineapple Juice

Primavera

.

Gin tinto, oranje juice, lime juice, apple juice, red fruits, cardamom, tonic premium

Verão

.

Gin, lime juice apple juice, melon, basilic, egg white

STARTERS

Can the Can tasting platter

Can the Can tasting platter

Charcuterie platter

Charcuterie platter

Smoked ham, cheese, grapes and honey

Codfish Carpaccio with paprika

.

Chikpea, anchovies, dried tomato, citrus

Courgette rolls with spicy sardines

Courgette rolls with spicy sardines

Courgette rolls with spicy sardines (Millésimes sardines in olive oil, with grilled courgette, fresh red chilli and lime sauce)

 

ESIP • Millésimes sardines in olive oil

 

Serves four

 

Ingredients

2 average-sized courgettes.

spicy sardines, or small sardines, in olive oil

Iberian salad leaves

6 cherry tomatoes, halved

salt and pepper

olive oil, vinegar

lime

spicy sauce *

toasted sesame seed

Preparation

Cut the courgettes into fine strips about 3mm thick (this is easier and better using a mandoline slicer).

Grease the courgettes on both sides with virgin olive oil, sprinkle with a little salt and grill until browned but not burnt.

Note, if the courgettes are large, the middle fillets should not be used as they contain a lot of seeds and break easily.

At the end of each slice of grilled courgette, place half a spicy sardine before rolling. If the sardines are large, remove some of the tail end. With a bamboo stick, pierce each roll, securing with half a cherry tomato at both ends.

Serving

Preferably in a rectangular dish, arrange a portion of Iberian salad and place the rolls.

If the sardines are not spicy enough, add a little spicy sauce to the top of each roll.

Finish by seasoning all the rolls with fleur de sel and lime and adding a pinch of toasted sesame seed.

*The spicy sauce is made with habanero peppers, red onion, garlic, sea salt and lime juice, all chopped very finely or ground in the processor.

 

Crunchy cheese and mint triangles

.

to dip in honey

Mackerel alimado with tomato confit in sweet potato, quince and fennel purée

Mackerel alimado with tomato confit in sweet potato, quince and fennel purée

Mackerel alimado with tomato confit in sweet potato, quince and fennel purée

 

Marina • Mackerel fillets in olive oil

 

Serves four

 

Ingredients

10 skinless and boneless fillets of chub mackerel in olive oil (c. 3 cans)

lemon and lime juice

olive oil

sprouts of basil

Preparation

Squeeze lemons and limes and pour the juice into a container in which to marinate the mackerel.

Open cans and drain oil. Carefully remove the fillets by turning the entire contents of each tin onto a plate in one go. Separate fillets, submerge in the citrus juice and set aside.

Ingredients for sweet potato purée

3-4 medium sweet potatoes from Aljezur

coarse kosher salt

1 quince

2 tablespoons butter

Fennel leaves (or fresh dill)

Fleur de sel

Preparation

Wash the sweet potatoes well, put on a tray and season with salt. Bake at 180°C for about 35 minutes, until soft. Alternatively, you can bake the unpeeled potatoes covered with water and a soup spoon of coarse kosher salt, until tender. Skin and purée the potatoes, preferably by hand.

Meanwhile, peel the quince, remove the core and cut into fine cubes. In a pan over low heat, place the butter and quince, add a little salt and let caramelize until tender.

To the sweet potato purée add the quince confit with butter, chopped dill (or fennel leaves) and mix until smooth and creamy. Season with salt if necessary.

Ingredients for the tomato confit

4 plum tomatoes, not very ripe

1 clove of garlic, chopped very fine

fleur de sel

sugar

five-peppers mix
thyme

olive oil

Preparation

Skin tomatoes and cross score with a knife on the opposite side to the eye, dip for approximately two minutes in a pan of boiling water, then place in cold water.

Next, cut them in half lengthwise and place in a pan smeared with olive oil.

Sprinkle with fleur de sel, a few grains of sugar, freshly ground pepper, fine chopped garlic and the leaves of fresh thyme. Finally, place in the oven at a low temperature (90 to 110°C).

Bake for at least 6 to 8 hours or overnight. This is a long process and it is important to keep the oven temperature as low as possible, even keeping the oven door open.

Serving

In a shallow dish, arrange the sweet potato purée in a round form, placing half the tomato confit on top.

Arrange the five mackerel fillets, standing up, around the purée in a radial form.

Garnish with a sprinkle of olive oil and a few sprouts of basil.

Mussels from the orchard

Mussels from the orchard

Mussels from the orchard (pickled mussels with purple endive and grilled aubergine mousse with herbs and orange)

 

COFISA • Mussels marinade

 

Serves four

 

Ingredients

2 cans pickled mussels*: 12 mussels (3 per person).

12 purple endive leaves of equal size

12 orange segments without skin or pips

* Open the cans and drain the liquid only just before serving as mussels tend to oxidise and deteriorate very quickly when out of their sauce.

Preparation

Separate, wash and dry the purple endive leaves. Reserve.

Peel an orange, reserving 12 segments without skin or pips.

Ingredients for the aubergine mousse

1 aubergine

1 garlic clove

extra virgin olive oil

fleur de sel

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

1 dessert spoon lemon juice (lemon acid stops the aubergine oxidising and darkening)

1 dessert spoon balsamic vinegar

1 coffee spoon honey

Preparation

Turn the grill (coal, gas or electric) to full power. Perforate the aubergines with a fork and place them under the grill whole. Grill for 20 to 30 minutes, turning several times, until all the skin is seared. Leave to rest for about 10 minutes.

Cut the aubergines centrally and vertically, remove the inner portion with a spoon and place it in the processor cup. Add the lemon juice, chopped garlic, sea salt and balsamic vinegar.

Grind down into an even purée. Continuing to mix, slowly add the olive oil. Aubergines absorb a lot of oil, about 1/3 of a cup, and aubergine purée will gain a nice sheen.

Next, add the honey, parsley leaves and basil and continue to mix. Season and set aside in refrigerator.

Note: If the mousse gets too liquid, add some grainy bread and continue to mix until thickened.

Serving

Place some coarse grains of salt in a dish so as to hold the leaves of the endive in a stable position. Put some aubergine mousse in each endive leaf along with an orange segment, a mussel and sprouts of basil. Arrange three leaves in a fan on each plate and serve.

Muxama (salted and air dried tuna fillets)

.

citrus, toasted almond, orange and sprouts

Octopus croquettes

Octopus croquettes with Can the Can special black mayonnaise

Mustard, Can the Can special black mayonnaise, Moura Encantada honey

Portobello mushroom with smoked trout

Portobello mushroom with smoked trout and São Jorge Island cheese DOP

Portobello mushroom with smoked trout and São Jorge Island cheese DOP

 

Serves four

Ingredients

4 portobello mushrooms

2 cans smoked trout fillets

8 tablespoons São Jorge DOP cheese grated thick, equivalent to 300g

five-peppers mix, freshly ground

1 dessert spoon orange juice and another of its zest

1 orange

Preparation

Pick four medium-sized portobello mushrooms of about 12cm in diameter. Clean mushrooms with a damp cloth, remove stems carefully and set aside.

Open both cans of smoked trout fillets and separate contents into four, trying not to break the fillets. Sprinkle the inside of the mushrooms with a little of the smoked olive oil. Squeeze some orange juice and fill the mushrooms with the fillets. Grind with the pepper berries and top each mushroom with two tablespoons of São Jorge cheese, thickly grated.

Place in a preheated oven at 180°C for approximately 8 minutes to melt the cheese and form a golden brown, crispy crust.

Remove and let cool for 2 minutes.

Serving

With the help of a spatula, remove mushrooms and place on a slate or shallow dish. Sprinkle with orange peel zest.

Serve with green salad, seasoned with citrus vinaigrette, sea salt, extra virgin olive oil, cherry tomatoes and orange sections.

Quinoa tabbouleh with sardine tops and avocado

Quinoa tabbouleh with sardine tops and avocado

Quinoa tabbouleh with sardine tops and avocado

 

Pinhais • Sardine tops

 

Serves four

 

Ingredients

1/2 cup of uncooked quinoa (100g)

1/2 medium red onion, chopped [3/4 cup] (100g)

1 medium tomato, chopped [1 cup] (120g)

1 cup chopped parsley (1/2 sauce) (50g)

1/2 cup chopped peppermint (1/2 small bunch) (40g)

1/2 cup finely chopped chives (1/2 small bunch) (40g)

1/2 clove finely chopped garlic (6g)

1/4 cup extra virgin olive oil (30ml)

2 tablespoons lime juice or more to taste (10ml) (100g)

2 Hass avocados, cut in half (400g)

salt and five-peppers mix

2 cans of toutiços de sardinha (or use just the upper part of other sardines)

Preparation

Rinse quinoa in cold water. Put it in a pan with double the amount of water and 1/4 teaspoon salt. Place over high heat and bring to the boil. Cover, lower the heat and cook for approximately 20 minutes until soft and chewy.

Peel and chop the red onion before leaving in cold water to lose its aggressiveness of taste and smell.

Meanwhile, drain and place the quinoa as a thin layer in a shallow tray, stirring until it returns to room temperature.

Drain the onion and mix with the chopped tomatoes, chopped garlic, parsley and chopped mint, olive oil and lemon. Mix well. Season with salt and pepper to taste.

Add to this mix the quinoa, seasoning with salt, pepper and lemon if necessary.

Sprinkle four pieces (tops) of sardines with chopped chives enough to cover.

Cut the avocados in half, separate and remove the stones. Use a tablespoon to separate the avocado pulp from its skin, taking care not to spoil the shape. Return to the skin, ready for serving.

Serving

Place a piece/toutiço of sardine wrapped in chopped chives on each half avocado, and set the tabbouleh quinoa next to it. Garnish with a lime wedge.

Sardine fillets with eggplant mousse

Sardine fillets with eggplant mousse

Sardine fillets with eggplant mousse

Spicy garlic shrimps

Gambas ao alho com picanteSpicy garlic shrimps

Spicy garlic shrimps

Olive oil, garlic and paprika

SALADS

Chicken salad

Chicken salad • Tomatoes, grapes, sweet corn, mango, cheese, crouton

Chicken salad

Tomatoes, grapes, sweet corn, mango, cheese, croutons

Muxama (salted and air dried tuna fillets)

.

citrus, toasted almond, orange and sprouts

Smoked eel fillets salad

Smoked eel fillets salad

Smoked eel fillets salad

Strawberry Salad

Strawberry Salad

Strawberry Salad

Tuna fillets, watercress sprouts and crunchy ham

Tuna belly salad

.

beet, celery root, green apple, walnuts, yogurt sauce

Tuna sangacho marinated with honey mustard on beet and orange salad

Tuna sangacho marinated with honey mustard on beet and orange salad

Tuna sangacho marinated with honey mustard on beet and orange salad

 

COFACO • Tuna sangacho

 

Serves four

Ingredients

3 cans of tuna sangacho (dark tuna meat) in olive oil

2 oranges, to decorate

 

Preparation

Open cans, strain oil and separate fillets. Season the tuna sangacho fillets with the mustard and honey sauce before serving.

Peel two oranges, separate the buds, remove seeds, skin and film. Set aside in refrigerator.

Ingredients for beet and orange salad

6 beetroot bulbs, approximately 800g

1 teaspoon of salt

1 coffee spoon sugar

1 dessert spoon vinegar

Preparation

Wash beets and cut stems near the bulb.

Place beets in a pan, fill with cold water to cover completely, add salt and let it cook for approximately 40 minutes.

Drain, leave to cool and peel. Then cut into cubes

Ingredients for the marinade

6 tablespoons olive oil

4 tablespoons balsamic vinegar

1 clove garlic, crushed, pulped

1/2 orange juice

Fleur de sel

Preparation

Mix all the marinade ingredients and sprinkle the diced beets. Mix well and set aside in refrigerator.

Ingredients for yogurt sauce

4 tablespoons Greek yogurt

1 tablespoon olive oil

2 dessert spoons grain mustard

salt

five-peppers mix, freshly ground

zest of an orange peel

Preparation

Mix all well and set aside in refrigerator.

Ingredients for mustard and honey sauce – about 220ml

8 tablespoons of mayonnaise (125ml)

1 tablespoon light mustard (15ml)

2 tablespoons Dijon mustard (30ml)

2 tablespoons honey (30ml)

1 tablespoon lemon juice (15ml)

1/2 teaspoon curry powder (2.5g)

1/4 teaspoon hot paprika (1.25g)

Preparation

In a small bowl mix the mayonnaise with the two types of mustard and honey well using strong, fast movements. Add the curry powder and spicy paprika, mix well until texture is smooth. Add the lemon juice, continuing with mixing until it is part of the dressing.

Rest for at least 8 hours in a refrigerator to cool and become more consistent.

Serving

Place in the following order in deep plates and serve:

4 tablespoons of cubed of marinated beet – in every dish – seasoned with a tablespoon of yogurt sauce;

6 buds orange, partly submerged in beet cubes;

4 to 5 fillets of tuna sangacho on top of beets and orange, placed cross-shaped.

Ventresca tuna salad

Ventresca tuna salad

Ventresca tuna salad

 

Santa Catarina • Ventresca de atum

 

Serves four

 

Ingredients

1 celery root, about 500g

1/2 unpeeled green apple

8 tablespoons of yoghurt and dill mayonnaise

2 cooked beetroots, about 150g

2 teaspoons balsamic vinegar

1 clove garlic thinly sliced

2 cans ventresca (belly) tuna.

4 tablespoons extra virgin olive oil

100g of walnut kernels

fleur de sel

five-peppers mix

fresh dill to decorate

1/2 lime juice

Preparation

Peel the head of the celery root and cut first into very thin sheets and then into very thin julienne strips, like toothpicks. Baste with a few drops of lime and cover with film until use (so they don’t oxidise and darken).

Wash half a green apple and remove the pips before cutting into very thin slices. Reserve, basting with a few drops of lime and covering with film until use.

Wash the beetroots and cut the stems close to the bulb.

Place the beetroots in a pan, cover with cold water, add salt and cook for approximately 40 minutes. Remove, allow to cool, peel and cut into julienne strips, toothpick-thick.

Mix the beetroots well with balsamic vinegar, a little fleur de sel, laminated garlic and olive oil. Reserve in refrigerator for at least an hour before use.

Open the canned ventresca tuna and strain the oil. Remove the contents, separating the filleted blades of tuna into four equal parts.

In a bowl, put six tablespoons of plain mayonnaise, two tablespoons of yoghurt (preferably Greek), two tablespoons of very finely chopped fresh dill leaves and sea salt. Mix vigorously to create a uniform sauce.

Serving

Place into each of four deep dishes in the following order:

2 tablespoons of the julienne beetroot, taking care to remove garlic blades;

3 slivers of green apple;

fleur de sel;

3-4 pieces of hand-broken walnut kernel;

4 tablespoons of celery root julienne;

2 tablespoons of yoghurt and dill mayonnaise;

3-4 tuna belly blades.

Sprinkle with some drops of lime, garnish with freshly chopped dill leaves and serve.

Young broadbean salad with tuna fillets in olive oil

Young broadbean salad with tuna fillets in olive oil

Young broadbean salad with tuna fillets in olive oil 

 

Freitasmar • Tuna fillets in olive oil

 

Serves four

 

Ingredients

1 medium red onion

2 tablespoons fresh coriander

1 tablespoon fresh mint leaves

4 cups young broadbeans, peeled (about 400g)

3 cans canned tuna fillets

2 handfuls mixed lettuce leaves

16 cherry tomatoes, halved

salt and pepper

olive oil

red wine vinegar

1 lime, juice and zest

sesame seeds, toasted

croutons to taste

Preparation

Chop the red onion and drizzle with a few drops of lime, a pinch of salt and set aside.

Remove the beans from the pods* and skin them.

Season the beans with onion, oil, vinegar, salt and pepper, then mix.

Serving

Season the lettuces and arrange on a rectangular plate. On top of the lettuce, along the plate, place the beans, cherry tomatoes, croutons and finally the tuna fillets, separated into large, thin strips.

Finish by sprinkling with toasted sesame seeds, a little olive oil, a few drops of lime and zest (plus sea salt if needed).

 

* Broadbeans are planted in the autumn, as they love the rain and cold of winter, and harvested in May and June. Baby broadbeans are the first to be picked. Ideally, consume them soon after harvest as they tend to become stiff and bitter.

Fresh broad beans can be eaten without being cooked soon after being taken from the pod – as with this recipe. Just remove the inner skin. Choose smaller pods, green and crisp, as this is a guarantee of the freshness of young beans.

Throughout year it is possible to find frozen young broadbeans. The process is the same – after thawing, peel them and they are ready to be used.

 

HAMBURGUERS

Cheeseburger in Bolo do Caco with Ilha de S. Jorge cheese

Cheeseburger in Bolo do Caco with Ilha de S. Jorge cheese

100% beef burger with Azorean cheese, onion confit

Hamburger with anchovies

100% beef burger with anchovies, Azorean cheese, crisps and onion confit

Hamburger with anchovies

100% beef burger with anchovies, Azorean cheese, crisps and onion confit

BRUCHETTAS

Chef’s bruschetta

Chef’s bruschetta

Tiborna do Chef

Basil pesto, grilled eggplant, tomato confit, goat’s cheese

Codfish bruschetta

Codfish bruschetta

Onion, garlic, black olives and egg

Tuna bruschetta

Tuna bruschetta

Tuna bruschetta

Goat cheese, sweet corn, black olives, sun-dried tomato

FISH

Boneless and skinless sardines with couscous, chickpeas and aubergine

Boneless and skinless sardines with couscous, chickpeas and aubergine

Boneless and skinless sardines with couscous, chickpeas and aubergine

 

BRIOSA • Skinless sardines

 

Serves four

 

Ingredients

4 cans boneless and skinless sardines

4 cups couscous, pre-cooked

2 teaspoons saffron

2 aubergines

2 tablespoons fresh parsley leaves, chopped

2 tablespoons fresh basil leaves, chopped

4 tablespoons olive oil

lime or lemon

fleur de sel

Preparation

Cut the aubergines into slices 1 cm thick, season with olive oil and sea salt, grill and then cut into cubes or strips.

Stir the couscous, aubergines, herbs and spices together well and season with olive oil and a little lime or lemon

Ingredients for chickpeas and their seasoning

4 cups chickpeas, cooked or canned

4 tablespoons of extra virgin olive oil

4 dessert spoons white wine vinegar

4 tablespoons of lemon juice

fleur de sel

8 tablespoons of Greek or plain yoghurt

4 tablespoons tahini* (bought or made)

2 cloves garlic and 2 coffee spoons garlic paste

Preparation

In a bowl, mix the yoghurt with tahini, vinegar, lemon juice and garlic. Season with salt and add the warm chickpeas, stirring well.

Ingredients for tahini

1 cup sesame seeds

2 soup spoons sesame seed oil or olive oil

Preparation

Spread the sesame seeds on baking paper in a tray and place in the oven at 170°C for 10 to 15 minutes or until browned, stirring frequently so as not to burn.

After cooling, place seeds in the processor with half the oil. Grind for two or three minutes at full speed, open the processor and stir the seeds. Grind again for the same length of time. Repeat process, adding the remaining oil until achieving a uniform paste. This can take up to 10 to 15 minutes in total.

When the mixture is homogeneous, pour the tahini into a lidded container.

It’s ready to use.

Decoration ingredients

1 radish thinly sliced crosswise

1 coffee spoon poppy seeds

1 coffee spoon toasted sesame seeds

1 dozen sprouts of coriander

Serving

Place into deep plates in the following order:

First a cup of couscous with the vegetables, herbs and spices, all well mixed and seasoned with olive oil and a bit of lime or lemon.

Then a cup of chickpeas, seasoned with yoghurt sauce.

Next place three sardine fillets, making a cross-shaped display.

Finally add the poppy seeds, sesame, cross-radish slices and, on top, the sprouts of coriander.

This dish should be served lukewarm.

 

*Taíne, tahini, tahin or tahini is made from sesame seed paste and commonly used in Middle Eastern cuisine.

Fillet of fresh sea bass au Meniére

Fillet of fresh sea bass au Meniére

Fillet of fresh sea bass au Meniére

Anchovied crushed new potato sweet purple potato, capers

Octopus with our special “migas “

Octopus with our special "migas "

Octopus with our special “migas “

Oven roasted octopus, crumbs of spinach, tomato, garlic and corn bread

2017

 

Octopus with our special “Migas”

Octopus with our special “Migas”

Octopus with our special “Migas”

Oven roasted octopus, mix of spinach, tomato garlic, cornbread

 

Migas is traditional dish in Portuguese cuisine. It is usually made with leftover bread, either wheat bread traditionally associated with the Alentejo region in Southern Portugal, or corn bread as used in Beira. In Alentejo migas can also be made with potatoes (Migas de Batata) and no bread is included. For this plate we use cornbread Migas and a mix of spinach. Garlic and olive oil are always a must.

Roasted tomato stuffed with cod confit

Roasted tomato stuffed with cod confit, sausage, black corn bread and herbs

Roasted tomato stuffed with cod confit, sausage, black corn bread and herbs.

 

Conservas Portugal Norte • Codfish, Portuguese style

 

Serves four

 

Ingredients

4 ripe, medium-sized tomatoes

1 farinheira smoked sausage

4 cans baked cod or one piece of soaked cod confit

fresh dill

Preparation

Carefully cut the tops from the tomatoes, preferably leaving a bit of stem attached, and set aside.

With a spoon, carefully hollow out the tomatoes, then sprinkle with a little salt and set aside.

Remove the skin from the farinheira, chop into rough pieces and sauté in a frying pan over low heat until cooked and soft. While still hot, place into the bottom of the tomatoes.

Open and drain the cans of cod. Fill the remaining space in the tomatoes with cod chunks and sprinkle with a little chopped fresh dill.

Fill the remaining space in the tomatoes with black corn bread preparation.

Raise oven temperature to 180°C. Place the stuffed tomatoes on a tray, drizzle generously with olive oil and bake for approximately 10 to 12 minutes alongside the tomato tops with their stems upside down.

Ingredients for black corn bread

3 slices corn bread

1 soup spoon cuttlefish ink

fresh thyme

fresh dill

five-peppers mix, freshly ground

fleur de sel

olive oil

Preparation

Dilute one soup spoon of cuttlefish ink in about four soup spoons of water.

Use a food processor to grind the corn bread slices and mix with the diluted ink until black. Arrange the mixture on an open tray, sprinkle with a little olive oil, a little sea salt, pepper and some fresh thyme leaves. Place in preheated oven at 120°C until dry and slightly toasted. Mix quickly in the processor again.

Serving

In a shallow dish, make a little base with the remaining black bread preparation on which to place the tomatoes, now covered with their tops. Finish decorating with a sprig of dill and a little olive oil.

Stuffed eggplant

Stuffed eggplant

Mackerel fillet, fresh tomato sauce, Azorean cheese, cornbread, sweet potato fries

MEAT

CAN the CAN special steak

CAN the CAN special steak

CAN the CAN special steak

Thyme, anchovies, rustic fries, grilled vegetables

Iberian pork “lizards”

Iberian pork "lizards"

Iberian pork “lizards”

Baby cress, sliced cheese, grilled pear, pomegranate

Skewered Iberian pork and traditional sausages

Skewered Iberian pork and traditional sausages

Skewered Iberian pork and traditional sausages

Chickpea and sage purée, citrus vinaigrette, honey

PASTA

Penne with spring vegetables

Penne with spring vegetables

Penne with spring vegetables

Tomato sauce, zucchini, asparagus, eggplant and pesto

Penne with tuna belly and olives

Penne with tuna belly and olives

 Penne with tuna belly and olives

DESSERTS

Black rice pudding

Black rice pudding

Black rice pudding

Serves four

Ingredients

170g organic black wild rice*

400ml water

700ml whole milk

250g white sugar

70g salted butter

4 lemon rinds, just the outer layer

3 egg yolks

4 cardamom seeds

1 cinnamon stick

sea salt

Preparation

Place the rice and water in a pan, along with the aromatics. Add the cardamom seeds towards the end of cooking so as not to lose their intensity. If necessary, add more water as the rice cooks.

When the rice is cooked, slowly add the milk – previously heated – to release some rice starch. Then add the sugar, stir slowly and simmer a little longer.

In a bowl, beat the egg yolks with a fork, adding a little rice to warm them without curdling. Then add this mix to the rice.

Simmer over low flame very gently for another 4 to 5 minutes, before removing from heat and adding the butter.

Ingredients for crumble

35g flour

35g butter

35g sugar

20g coconut flakes

20g dried mango

20g sliced ​​almonds

Preparation for crumble

To make the crumble, mix all the ingredients well, put on a tray and place in a preheated oven at 160/170 °C for about 10 minutes to gain a golden colour. Remove, allow to cool and divide into pieces as small as possible with the aid of a mortar or processor, taking care not to break too much.

Serving

In a martini glass, place 2-3 tablespoons of rice pudding preparation, a soup spoonful of crumble and finish with lime zest and a slice of dried lime.

* The colour of black rice, contrary to what one might think, is not the result of the addition of cuttlefish ink, as with linguine di nero seppia. Black rice is black by nature. Although of Chinese origin, it is common in Mediterranean cuisine and today there is wide production of the rice, particularly in Italy. Black rice has about 30% more fibre and around 20% more protein than brown rice, as well as being very rich in magnesium and antioxidants.

Chocolat Mousse

With almonds, salt, pepper, olive oil

With almonds, salt, pepper, olive oil

Forest fruits couscous

Forest fruits couscous with Greek yoghurt and Moura Encantada honey

Forest fruits couscous with Greek yoghurt and Moura Encantada honey

Serves four

 

Ingredients

60g couscous

100g frozen berries

50g fresh blueberries

50g fresh raspberries

40g fresh blackberries

100g fresh strawberries

Ingredients for the syrup

50ml apple juice

20g sugar

1 orange peel

1 cinnamon stick

Preparation

In a bowl, place the couscous to soak in hot concoction of apple juice, sugar, the cinnamon stick and the orange peel – previously boiled for 5 minutes – until all the liquid is absorbed.

Then add in order:

frozen fruit

fresh blueberries

strawberries, cut in half

Mix with a fork before adding the blackberries and raspberries.

Ingredients for serving

4 tablespoons honey

4 tablespoons port wine

1 dessert spoon fresh peppermint leaves, chopped

6 tablespoons Greek yoghurt

Serving 

For each serving, place a soup spoon and a half of the couscous mix inside a ring mould on top of a shallow dish. Drizzle with a tablespoon of port.

On top, put some peppermint, a spoon of natural Greek yoghurt, a little peppermint and, finally, a spoonful of honey.

Finish with a fresh raspberry on top.

Lime Pie Can the Can

Lime Pie Can the Can

Quince in wine

Quince in wine

Quince in wine

 

Upside down cake 

Black olive cake with orange sections, tomato coulis, cucumber in syrup and foamed cheese

Upside down cake 

Black olive cake with orange sections, tomato coulis, cucumber in syrup and foamed cheese.

 

Serves four

Ingredients

1 egg

250g pitted black olives

5 cloves

5 cardamom seeds

1 star anise

1 coffee spoon baking flour

80g sugar

100ml whole milk

1 tea spoon olive oil

Preparation

Dehydrate olives in the oven for 20 to 30 minutes at 120°C and cool.

Put the dried black olives in the processor with the spices and grind to the texture of flour.

Put all dry ingredients in a bowl, add the milk, oil and egg yolk, mixing well before finally folding in the beaten egg whites.

Mix the preparation well and fill a baking tray previously smeared with butter and sprinkled with flour.

Bake in pre-heated oven at 180 °C for about 20 minutes, using a toothpick to see when cooked inside.

Ingredients for tomato coulis

65g clean tomato pulp without skin or seeds – equivalent to an average tomato.

65g sugar (same amount as tomato pulp)

1 dessert spoon lime juice

2 dessert spoons lemon juice

Salt and freshly ground five peppers mix

Preparation

Skin tomatoes, remove seeds and chop thickly.

Place ingredients in a container and reduce over low heat.

Leave to cool and set aside in the fridge.

Ingredients cucumber in syrup

40g cucumber (equivalent to one third of a medium cucumber)

30g sugar

15ml water

juice of 1/4 lime

Preparation

Stir all the ingredients, apart from the cucumber, in a pan while bringing to the boil. Continue boiling under low heat until the mixture can trickle from a spoon. (temperature 105 °C).

Leave to cool and set aside in the fridge.

Peel the cucumber and remove the seeds. Cut the cucumber into small diamonds and add to the cold syrup.

Store in the fridge before use, ideally for at least 24 hours.

Foamed cheese ingredients

150g cream

100g Greek yoghurt

80g Chèvre cheese

80g sugar

1/2 lime

Preparation

Melt cheese over low heat, being careful to stir continuously to avoid burning or lumps. When cheese is melted, mix in the cream and yoghurt without bringing to the boil.

Add the sugar and lime.

Let the preparation cool, pass it through a sieve to remove any lumps and place in a siphon with two charges. Agitate well and set aside in the fridge.

If no siphon available, the foam can remain in its container in the fridge before being served with a spoon.

Ingredients fruit and dried fruit

12 orange sections without skin or film

4 dessert spoons toasted almond slivers.

Serving

Cut the olive cake into rectangular cubes approximately 3 x 3 x 10cm.

On a slate or shallow dish, draw a cross of tomato coulis and another of the foamed cheese.

Dip the cake rectangles in the cucumber sauce and sprinkle toasted almond along the sides.

Place the cake on top of the foamed cheese and garnish with the cucumber syrup and orange sections.

Xerém semolina pudding

Xerém semolina pudding

Xerém semolina pudding

 

Serves four

Ingredients

1/4 cup sunflower oil

1/2 cup coarse corn semolina.

1 tablespoon peeled toasted almonds, coarsely chopped,

1 tablespoon walnuts coarsely broken

1 tablespoon toasted pine nuts

1 tablespoon seedless raisins, hydrated in cherry brandy or port wine

Preparation

Fry the semolina in oil over a medium heat, until lightly browned, add the syrup and dried fruit, mixing continuously for about a minute. Remove from heat and continue to mix until thickened. Set aside in the fridge.

Ingredients for the syrup

3/4 cup sugar

1 cup water

1 cinnamon stick

2 cloves

Preparation

Make the syrup and keep on a low heat, almost-but-not-quite boiling.

Ingredients for serving

4 coffee spoons roasted sesame seeds

lime peel zest

ground cinnamon

 

Serving

Arrange the semolina in a shallow dish with the help of a small, square metal mold. Finish by decorating with grated lime peel zest, drawing lines with the

ground cinnamon and sprinkling sesame seeds.

BREAKFAST

Fried bio eggs

Fried bio eggs

Fried bio eggs

Avocato salad, sweet potatoes

Organic

Oats with red fruits

Oats with red fruits

Oats with red fruits 

Cinnamon, honey, seeds

Organic

 

 

Quinoa with feta cheese

Quinoa with feta cheese

Quinoa with feta cheese

Baby watercress, grapes, radish, aromatic herbs

Organic