Citrus crème brûlée with olive oil
Esporão | Gastronomy
by Diogo Bonina
3w ago
Ingredients (serves 4) 600mL of cream 6 gems 80g of sugar 2 oranges (or grapefruits) 4 green cardamoms Esporão Galega Organic Extra Virgin Olive Oil Sugar to sift Directions Bring the cream to the boil with the cardamom, previously crushed with a knife, and with the citrus zest you have chosen. As soon as it boils, turn it off and let it infuse. Sift to filter the cream into another container. In a bowl, add the egg yolks and sugar and stir with a whisk. While the cream is still hot, slowly add the yolk mixture, always emulsifying with the whisk. From the oranges without zest that ..read more
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Roast Lamb with Small Potatoes and Turnip Greens
Esporão | Gastronomy
by Diogo Bonina
1M ago
Ingredients (serves 4) 1 kg lamb leg (or another part if preferable) 2 bay leaves Rosemary, thyme and parsley (one sprig) 5 garlic cloves 2 onions, sliced 2 tbsp paprika 2 dl white wine (more if necessary) 1 dl olive oil EV MK 3 tbsp pork lard Salt and pepper to taste 1 kg small potatoes, for baking One bunch of turnip greens Directions Prepare the lamb the day before. Place the leg in a roasting pan, crush the peeled garlic cloves with coarse salt to taste, a little olive oil and paprika, until forming a paste, and spread on the lamb. Cover and refrigerate overnight. On the day ..read more
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Codfish with Cornbread and Creamed Spinach
Esporão | Gastronomy
by Diogo Bonina
1M ago
Ingredients (serves 2) For the cod: 2 codfish loins, pre-soaked Olive oil to taste 1 onion, sliced into rings For the cornbread crust: 100 gr cornbread, crumbled 2 garlic cloves 1 small linguiça sausage, with skin removed 2 tbsp parsley Salt and pepper to taste Olive oil to taste For the creamed spinach: 350 gr fresh spinach Olive oil to taste Salt and pepper to taste 1 garlic clove, diced 1 tbsp flour 125 ml milk Vinegar to taste Microgreens to garnish Directions For the cornbread crust, place all the ingredients in a food processor, except for the olive oil, and pulse ..read more
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Duck Magret with Berry Reduction and Celery Purée
Esporão | Gastronomy
by Diogo Bonina
1M ago
Ingredients (serves 4) For the duck: 2 duck breasts weighing 250gr Salt and pepper to taste For the berry reduction: 1 red onion, chopped 200 gr red berries, frozen 2 tbsp sugar 2 tbsp balsamic vinegar 1 cinnamon stick For the celery purée: 1 head of celery, peeled and cubed 2 potatoes, peeled and cubed Salt and pepper to taste 200 ml milk 1 tbsp butter 1 tbsp duck fat Directions For the berry reduction, place all ingredients in a saucepan with around 100 ml of water, simmering slowly to reduce for about 20 minutes. Remove the cinnamon stick and blend the mixture. Reserve. For ..read more
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Codfish with crispy corn bread and Esporão DOP Norte Alentejano Extra Virgin Olive Oil
Esporão | Gastronomy
by Diogo Bonina
1M ago
Ingredients (Serves 4) 1 kg of desalted codfish 500g cornbread 5 cloves of garlic 150Ml Esporão DOP Norte Alentejano Extra Virgin Olive Oil 3 cloves of garlic 3 eggs 2 bay leaves 2 onions Salt and pepper at taste Directions Start by cooking the codfish for 10 -15 minutes in boiling water. In the same pan, or in a separate one, cook the eggs and the potatoes, peeled and cut into slices, until soft, but not falling apart. Separately, crumble the cornbread crumbs into a bowl, add 3 minced garlic cloves and mix. Once the codfish is cooked, let it cool for a few minutes and start shredd ..read more
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Stewed partridge with carrot purée and glazed mushrooms
Esporão | Gastronomy
by Diogo Bonina
3M ago
Ingredients (Serves: 2 people) 2 partridges Salt and pepper to taste 2 cloves of garlic 1 cup red wine 2 sprigs of thyme ½ carrot for marinade 4 shallots 300 gr carrots for the purée 60 ml heavy cream 1 clove of garlic 100 gr shimeji mushrooms 1 tablespoon butter 1 teaspoon honey Directions Begin by cleaning and quartering the partridges, separating the wings/breasts from the legs. Place the partridge legs, wings and breasts in a bowl and season with salt and pepper. Add two cloves of garlic (crushed), the thyme, half-carrot chopped into fine half-moons and the shallots cut into q ..read more
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Pumpkin Pie and Esporão Organic Extra Virgin Olive Oil
Esporão | Gastronomy
by Diogo Bonina
3M ago
Ingredients Pasta Ingredients 300g flour 120g sugar 90g of Esporão Organic Extra Virgin Olive Oil 30g water Salt to taste 2 egg yolks Yeast q.s. (the tip of a coffee spoon) Pumpkin puree ingredients 1 pumpkin Salt to taste Esporão Organic Extra Virgin Olive Oil to taste Spice ingredients 2 teaspoons of cinnamon 1/4 teaspoon of ginger 1/4 spoon of nutmeg 1/5 spoon of cloves Stuffing Ingredients 2 eggs L 1 yolk L 100g brown sugar 40g sugar Salt to taste Pumpkin puree spices 240ml evaporated milk 1 tablespoon of Esporão Organic Extra Virgin Olive Oil Directions Pasta Pre ..read more
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Pork Tenderloin with Farinheira flour sausage and Roast Pumpkin Purée
Esporão | Gastronomy
by Diogo Bonina
4M ago
Ingredients (4 servings) For the tenderloin: 1kg of pork tenderloin 1 farinheira flour sausage Salt and pepper to taste 3 cloves garlic 1 teaspoon paprika Olive oil to taste 200 ml white wine For the purée: 1 large or 2 small butternut squash Salt, pepper, nutmeg and olive oil to taste 50 ml cream Fresh thyme leaves Directions For the pork tenderloin, begin by boiling the farinheira sausage and removing the skin. Clean the tenderloin and cut in half lengthwise, without slicing all the way through. Stuff with the farinheira. Roll and close using kitchen twine. In a mortar, combin ..read more
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WATERMELON SALAD WITH GOAT’S CHEESE AND Esporão Organic Extra Virgin Olive Oil
Esporão | Gastronomy
by Diogo Bonina
4M ago
Ingredients (2 main courses or 4 starters) 1 small watermelon or half a large one (about 2kg) 200g goat’s cheese, ideally from the Alentejo (mild or strong, to taste) 1 whole cucumber 4 sprigs mint minced 2 tbsp Esporão Red Wine Vinegar 1 tsp dried oregano Half a red onion, sliced thinly into half rings 75 ml Esporão Organic Extra Virgin Olive Oil Directions Peel the watermelon, remove the seeds, and cut into roughly 1 inch or 2 cm cubes. Slice the cucumber in half longitudinally to remove the seeds with a spoon and then chop into small pieces. Place the watermelon and cucumber in ..read more
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Anchovies green sauce with Esporão Extra Virgin Olive Oil Olival dos Arrifes
Esporão | Gastronomy
by Diogo Bonina
5M ago
Ingredients (4 servings) 200 ml of Esporão Extra Virgin Olive Oil Olival dos Arrifes 1 bunch fresh minced parsley (including stalks) 6 anchovy fillets 2 Tbsp Esporão Red Wine Vinegar 1 Tbsp drained capers 1 clove of finely minced garlic Directions Green sauce with a twist: anchovies! This sauce delivers a punch of freshness with a hint of salt and the taste of the sea that will uplift any grilled fish or meat.  Don’t knock it till you’ve tried it! Just think of the anchovies as salt! Mince parsley, capers and anchovy fillets together, until they dissolve into a paste. You can ..read more
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