26 Oct

Escabèche sauce

escabecheen

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Ingredients :

Out of the box :

  • 1 onion
  • 4 garlic cloves
  • 1 bay leaf
  • 1/4 of a fresh parsley bouquet
  • 4 tablespoons of vinegar
  • Salt and pepper to taste.

Inside your Lusitan Box Red Edition :

molho2

Preparation :

  • Slice onions and garlic and chop the parsley.
  • Pour olive oil in a pan, together with onions, garlic and the bay leaf.
  • In a bowl, dissolve paprika and pepper in vinegar.
  • Add the vinegar mixture to the onions when they are golden brown.
  • Add the chopped parsley.
  • Leave it to boil for two minutes.

Note :
– In the villages, they used to cook the escabeche sauce to season the fried fish left over from previous meals.
– This sauce goes well with fish, but also with meat (chicken, beef, pork …). The only limit is your imagination.

19 Oct

Fair Fruit Portugal and O’zeite olive oil

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Interview with Nídia Pita, Quality Manager at FairFruit Portugal. Producer of O’zeite olive oil, that you can find inside your Lusitan Box Red Edition.

1. Can you tell us a bit more about the history of your “company”?

Fairfruit Group was established in 2014 to bring together different companies and production facilities under one name and promote a common strategy. We are currently present in 6 countries (Portugal, Spain, France, Switzerland, Hungary and Austria).

Fairfruit wants to play a key role in the stone fruits and olive oil market in Europe. Our strategy is based on the sharing of knowledge and expertise, mastery of the supply chain and a strong corporate culture.

Our daily work is based mainly on four pillars :

  • Mixing traditional skills and the latest technical advances in agriculture.
  • Control quality product during transportation.
  • Respect all natural resources.
  • Continuously improve the skills of our employees in good working conditions.

2. What makes your products special?

Our biggest wish is to provide to our customers with healthy, high quality products developed in compliance with our producers and consumers values.

3. What is the relation between your company and the Alentejo region?

Our productions are located in the Alentejo where the climate is conducive to proper development and maturation of the fruit, the soil is rich and there is no shortage of water. All these factors contribute to a high quality product. Also contributing to the development of the region at a social level.

4. Can you give us three words that evoke the best the Alentejo region?

Climate, gastronomy and landscapes

5. What is your favorite dish from Alentejo?

Migas and porc ribs drizzled with olive oil O’zeite Prestige.

6. What is your favorite place in Alentejo?

South-west of Alentejo and Vicentine’s cost (Littoral of Alentejo), because you can see a union between fields landscapes and the sea, as well as the best beaches and the freshest fishes.

Here is a Cod Fish recipe from chef Henrique Sá Pessoa that you can make with O’zeite olive oil, bom apetit!

You can buy O’zeite Olive oil in our online store, or find it inside the Lusitan Box red edition!

23 Sep

Gaspacho à alentejana

gaspacho_en

gaspacho2

Ingredients :

400 g of bread (preferably a little old)
9 dl of water
2 garlic cloves
2 tablespoons of vinegar
4 tomatoes
½ cucumber
¼ green pepper
Salt
6 ice cubes

Inside your Lusitan Box Red Edition :
2 tablespoons of olive oil
1 teaspoon of oregano leaves

gaspacho3

Preparation:

  • Place 2 tomatoes in boiling water for a few seconds, in order to remove the skin more easily. Pull the skin from the tomatoes and blend it to obtain a tomato pulp.

  • In a mortar, crush garlic with salt.
  • Add garlic and salt to the tomato pulp and stir it well.
  • Cut the remaining 2 tomatoes, the cucumber and bell pepper into small cubes and add to the mixture.
  • Add the water and stir well.
  • Season with salt, olive oil and vinegar and mix well. Taste the seasoning and adjust to your taste.
  • Add the oregano leaves and put the mix in the fridge.
  • Cut the bread into small cubes.
  • Before serving, add ice to the mixture. Everyone is invited to put bread on his plate before serving.

gaspacho1

Notes:

  • There are many variations of this traditional gaspacho from Alentejo, some with more or less garlic,  vinegar or olive oil, water or tomato juice etc. As you will understand, it depends on the taste of each chef, and on the tradition of each village.

  • Gaspacho is also called “vinagrada”, which comes from the word vinegar of course, because oftenly you can find a very strong taste of vinegar.

  • Normally, gaspacho is eaten with fried horse mackerel, also called “joaquinzinhos” (meaning “small Joaquims”). But you can also use it for smoked ham of an iberian pig for instance – that will match well with this recipe.

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