Portuguese crownberry chutney
Category: What’s Going On
Camarinhas juice for fish tartar
Camarinhas juice for fish tartar (Corema album L. D. Don)
Grey triggerfish tartar in Camarinhas tiger milk
Grey triggerfish tartar in Camarinhas tiger milk, sweet potatoes and halophytes (Corema album L. D. Don*)
* The “camarinhas”, designated as Portuguese crowberry (Corema album L., D. Don) are wild small fruits that grow on bushes on the dunes of the Iberian Peninsula coasts.
Grey triggerfish tartar, in fermented Camarinhas juice
Grey triggerfish tartarGrey triggerfish (Balistes capriscus) tartar, in fermented Camarinhas juice (Corema album L. D. Don), orange sweet potato, Mediterranean saltbush (Atriplex halimus) and golden samphire (Inula chritmoides)
* The “camarinhas”, designated as Portuguese crowberry (Corema album L., D. Don) are wild small fruits that grow on bushes on the dunes of the Iberian Peninsula coasts.
Sea “Mão de vaca” - Atlantic Wreckfish with chickpeas and tuna sangacho chorizo with black pork bacon
Sea “Mão de vaca”* - Atlantic Wreckfish with chickpeas and tuna sangacho** chorizo with black pork bacon com grão e chouriça de sangacho** de atum com toucinho de porco preto
* ”Cow hand with grain” is a typical dish of Portuguese cuisine whose origin is often associated with Ribatejo. It predominated in taverns in the West and Lisbon, being a reference in Malveira, especially during the local fair. There are references to records of this recipe in Malveira since the end of the 18th century. The cow's hand has a soft, gelatinous consistency. What we tried was to replace this meat with the head and skin of Atlantic Wreckfish whose consistency is similar.
**Sangacho - Darker band of tuna meat. Located along the longitudinal lateral line, on both sides of the fish.
October 2020 extreme tinned fish dishes
Sardine, with coriander and olive foam
Tuna belly “à lagareiro”
Tuna belly, "Vilhão" sauce
Sardine, with coriander and olive foam, fresh tomato salad and roasted pepper
Tuna belly “à lagareiro”, pepper and mirin, round green beans with anchovy butter and pickled lemon. The expression "à lagareiro" means an individual who works in a olive press, producing olive oil. It is used in this context due to the abundant amount of olive oil that is used in the recipe.
Tuna belly, "Vilhão" sauce, mussels and sweet potatoes
Tuna samosa
Smoked sole
Abade de Priscos pudding
Tuna samosa, mango and mustard chutney, orange, coriander and chilli
Smoked sole, Alcobaça apple, monkfish liver, beet and pistachio
Abade de Priscos pudding, tuna muxama, orange and almonds. Abbot of Priscos pudding is a typical Portuguese dessert, a rich crème caramel pudding created by Father Manuel Joaquim Machado Rebelo, the Abbot of Priscos, in the 19th century. The pudding is unique in that it contains bacon and a very large amount of egg yolks. In this recipie we use muxama instead of bacon.
