Esporão | Gastronomy
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Esporão is one of Portugal’s leading wine and olive oil producers in Alentejo and Douro. For more than 40 years making the best products from what nature provides, in a responsible and inspiring way. Esporão produces distinctive wines from Alentejo that represent great values.
Esporão | Gastronomy
1M ago
Ingredients (Serves 2)
2 duck breasts (or 1 large breast)
Salt and pepper to taste
Olive oil to taste
Berry Reduction:
½ red onion, diced
150 gr frozen berry mix
1 cinnamon stick
1 star anise
3 tbsp brown sugar
1 tbsp vinegar
75 ml water
Creamy Mashed Potato:
500 gr potatoes
1 litre milk
Salt, pepper and nutmeg to taste
3 tbsp butter
3 tbsp milk (from boiling potatoes)
Watercress to taste, to garnish
Salt and olive oil to taste
Directions
For the berry reduction, place all the ingredients in a saucepan and bring to a boil, stirring and letting simmer to reduce, for aroun ..read more
Esporão | Gastronomy
2M ago
Ingredients (Serves 4 as an appetizer)
1 Hokkaido pumpkin, cleaned and sliced
300 gr organic tofu
250 gr broccolini
Arugula to taste
Sliced almonds to taste, toasted
Dressing:
2 tbsp maple syrup or honey
¼ cup Esporão organic olive oil
Salt and pepper to taste
1 tbsp soy sauce
Juice 1 lime
1 tsp paprika
1 tsp cumin
½ tsp ginger
¼ tsp cinnamon
Directions
Place the sliced pumpkin on an oven tray. Chop the tofu into cubes and add to the pumpkin. In a jar, combine the ingredients for the dressing and season the pumpkin and tofu, spreading well. Place in the preheated oven at 200ºC u ..read more
Esporão | Gastronomy
2M ago
Ingredients
6 beets
1 onion
1 carrot
1 celery stalk
2 tablespoons olive oil
2 tablespoons butter
2 teaspoons sugar
1.5 liters of beef stock
Juice of ½ lemon
Salt to taste
Black pepper to taste
Dill to taste
Directions
Preheat the oven to 180 °C
Peel and quarter the beets. Cut a large piece of aluminum foil and place it on a baking sheet. Place the beets in the center and drizzle with olive oil. Tie the ends of the foil together and fold them into a bundle. Bake in the oven for 50 minutes until tender – to check, poke the beets with a fork.
Meanwhile, in a large saucepan over mediu ..read more
Esporão | Gastronomy
4M ago
Ingredients (Serves 4)
1 cup pearl rice
1 farinheira flour sausage
1 onion
2 garlic cloves
Drizzle of olive oil
Small bunch of turnip greens with sprouts
Salt and pepper to taste
Batter:
100 gr flour
1 tsp yeast
Pinch of salt
Soda water, as needed
Directions
Pour a generous drizzle of olive oil into a pot and sauté the diced onion and garlic. Add the farinheira sausage, skinless and chopped, and stir. Next add the rice and stir. Gradually add hot water and season with salt and pepper. Let the rice cook a little and then add the turnip greens (reserve some sprouts for later) and ..read more
Esporão | Gastronomy
5M ago
Ingredients (Serves 4)
1 cup couscous
1 cucumber
2 Roma tomatoes
½ red pepper
½ red onion
1 sprig fresh parsley, cilantro, basil and mint
Salt and pepper
½ lemon (zest and juice)
Esporão Organic olive oil
8 lamb chops
Directions
Prepare the couscous according to the instructions on the package and let cool. Add the tomato, onion, red pepper and cucumber, cubed. Finely shop the herbs and add. Drizzle with the lemon juice and olive oil, add the lemon zest, and season with salt and pepper. Mix well.
In a hot frying pan, sear the lamb chops (seasoned with salt and pepper) and let cook ..read more
Esporão | Gastronomy
5M ago
Ingredients (Serves 2)
2 fresh tuna fillets (around 125-150 gr each)
Black and white sesame seeds to taste
For the marinade:
6 tbsp soy sauce
2 tsp grated fresh ginger
2 tbsp sesame oil
1 tbsp brown sugar
1 garlic clove, grated
Zest and juice from 1 lime
Ground pepper to taste
To accompany:
Broccolini, grilled
Fresh shiitake mushrooms, grilled
Lime juice
Soy sauce
Directions
Start with the marinade, combining all of the ingredients. Place the tuna in the marinade and refrigerate for around 1h. Afterwards, remove the tuna from the marinade and coat both sides with sesame seeds ..read more
Esporão | Gastronomy
5M ago
Ingredients (Serves 4)
350 gr spaghetti
Olive oil to taste
Salt and pepper to taste
2 eggs + 2 yolks
½ cup grated Parmesan cheese (+ for sprinkling)
100 gr bacon, sliced and cut into squares
Directions
Mix the eggs with the yolks and add the grated Parmesan. Season with salt and pepper. Put a drizzle of olive oil in a frying pan and fry the bacon until crispy. Cook the spaghetti in salted water until al dente. Drain and reserve some of the pasta cooking water. Add the pasta to the bacon and egg mixture, stirring to combine. If necessary, add a little of the pasta cooking water to m ..read more
Esporão | Gastronomy
5M ago
Ingredients (Serves 2)
350 gr croaker, with skin and bones removed
½ ripe mango, cubed
½ red onion, sliced
4 radishes, sliced
Juice from 2 limes
Juice from ½ lemon
Salt to taste
2 tbsp Esporão organic olive oil
6 tbsp cooked quinoa
Fresh cilantro to taste
Finely chopped chili pepper to taste
Directions
Cut the fish into cubes measuring around 1.5 cm. Drizzle with the lime and lemon juice, season with a little salt and leave to marinate for 15 minutes in the refrigerator. Add the cubed mango, the sliced onion and radish, and toss. On a dish, serve the cooked quinoa, the fish mixtur ..read more
Esporão | Gastronomy
9M ago
Ingredients (serves 4)
4 grouper fillets, bones removed
750 gr frozen prawns (30/40)
Esporão olive oil to taste
1 onion, chopped
½ cup white wine
1 cup risotto rice
Salt to taste
Juice and zest from 1 lime
1 tbsp butter
4 tbsp grated parmesan cheese
Chopped parsley to taste
FOR THE STOCK:
Shells and heads of the prawns
Esporão olive oil to taste
2 tbsp tomato pulp
Salt to taste
1.5 lt water
Directions
Begin by preparing the stock. After defrosting the prawns, remove and reserve the heads and shells. Pour a generous drizzle of olive oil into a saucepan, add the reserved prawn shel ..read more
Esporão | Gastronomy
10M ago
Ingredients (Serves 4)
Olive oil to taste
1 onion, chopped
2 garlic cloves, chopped
½ red pepper, chopped
1 tsp smoked paprika
½ tsp cumin
Salt and pepper to taste
2 cups tomato pulp
1 cup cherry tomatoes
1 cup cooked chickpeas
2 cups fresh spinach
4 eggs
To serve:
Pepper to taste
Fresh cilantro to taste
Sliced bread
Directions
In a low iron pot or high frying pan, place a drizzle of olive oil, the onion and garlic, and sauté lightly. Add the chopped red pepper and spices and let cook a little. Next add the tomato pulp and cherry tomatoes, salt and pepper to taste and simmer ove ..read more