City Cellars
Case Club Recipes
Muralhas de Monçao Vinho Verde Rosé with Grilled Sardines
Ingredients
Steps
-
12 or 16 fresh sardines (3 or 4 per person, depending on their size)
-
180 ml (3/4 cup) olive oil
-
Juice of 2 lemons
-
Salt and freshly ground black pepper
-
1 small garlic clove, minced
-
30 to 45 ml (2 to 3 tbsp) fresh coriander, minced
-
Clean and oil the barbecue grill, preheat it to 180 °C (375 °F).
-
Rinse and drain the sardines.
-
In a bowl, mix together a bit of oil and a few drops of lemon juice.
-
Season with salt and pepper.
-
Add the sardines and stir well so they are well-coated with marinade. Set aside.
-
In another bowl, mix together a vinaigrette with the rest of the lemon juice and oil, the garlic, coriander and black pepper. Set aside.
-
Remove the sardines from the marinade and drain slightly.
-
Grill on both sides for 5 to 6 minutes, depending on their size.
-
Turn off the barbecue, close the lid and allow sardines to finish cooking.
-
Place the sardines on a large serving plate.
-
Top with the vinaigrette.
-
Serve with a green salad and black olives.
​
Recipe from SAQ
Adega de Monçao Vinho Verde with Cod Fritters
Ingredients
Steps
-
300 g (10 oz) salt cod (preferable) or fresh cod
-
Lemon juice
-
3 green onions, thinly sliced
-
2 garlic cloves, finely chopped
-
1 pinch of Cayenne pepper
-
30 ml (2 tbsp) parsley, chopped, plus a few sprigs
-
Ground black pepper
-
310 ml (1 1/4 cups) flour
-
10 ml (2 tsp) baking powder
-
Salt, to taste
-
2 eggs
-
75 ml (5 tbsp) milk (or more)
-
Frying oil
-
1 or 2 lemons, cut into wedges
-
Soak the cod in cold water for 24 hours, changing the water 3 or 4 times to remove the salt.
-
Poach the cod in a little bit of lemon water for 5 minutes.
-
Chop the poached cod very finely (using a chopper or food processor).
-
In a large bowl, mix the cod, green onions, garlic, Cayenne pepper, chopped parsley and the pepper.
-
In another bowl, mix the flour, baking powder and salt.
-
In a third bowl, beat the eggs.
-
Stir in the milk alternately with the dry ingredients. The mixture should be quite thick (add milk if needed).
-
Add the cod mixture. Stir with a wooden spoon so that all the ingredients are well combined.
-
Let rest for a few minutes.
-
Preheat the oil to 190°C (375°F).
-
With two tablespoons, shape the mixture into egg-shaped balls (fritters).
-
Drop into oil and fry until nicely browned, 4 to 5 minutes. Drain on paper towels.
-
Serve the fritters with your favourite sauce, and garnish with the lemon wedges and parsley sprigs.
​
Recipe from SAQ
Marques de Marialva Colheita Seleccionada Red with Pasta Carbonara
Ingredients
Steps
-
2 medium douradas (sea bream fillets, approx. 300g each)
-
400g potatoes – peeled and flash boiled
-
1 medium onion (approx. 200g) – cut into thick slices
-
2 garlic cloves
-
2 slices of lemon + juice of ½ lemon
-
Fresh thyme
-
Salt
-
Black pepper
-
Preheat the oven at 200°C. Rinse your fish, then pat it dry with some kitchen towel. Using a sharp knife, make superficial cuts on the skin of the fish. Then place the fish on a large baking tray.
-
Place 1 or 2 slices of lemon, and a couple of sprigs of thyme into the gut cavity. Season the cavity with salt and pepper. Season the fish with the lemon juice.
-
Accommodate your preboiled potatoes, and onion slices next to the fish. Use the back of a knife to lightly crush the garlic cloves without removing the peel, place it on top of the potatoes.
-
Season both the fish, and the potatoes with salt, black pepper, and a drizzle of olive oil.
-
Pop it in the preheated oven, bake it for 30 minutes approximately. The fish should be cooked but still juicy. You can use a fork to poke the meat through one of the slits on top, it should be ready when the meat gently flakes away from the spine.
​
Recipe from WeTravelPortugal
Casa de Santar Red with Beef Stew
Ingredients
Steps
-
3 pounds boneless beef trimmed and cut into 1 inch pieces
-
salt and pepper
-
2 tbsp grapeseed oil
-
2 onions chopped
-
2 tbsp tomato paste
-
1 tsp dried thyme or 1 tbsp fresh
-
1/3 cup gluten free flour
-
1 cup dry red wine be sure to use one you enjoy drinking
-
2 cups beef chicken or vegetable broth (we just use whatever we happen to have)
-
1 1/2 pounds red potatoes cut into 1 inch pieces
-
1 pound carrots peeled and sliced 1 inch thick
-
1/4 cup gluten free soy sauce we use Tamari
-
2 bay leaves
-
Dry beef with paper towels and season with salt and pepper. Heat a tablespoon of oil in the pressure cooker over med-high heat. Brown half the meat on all sides and transfer to a bowl.
-
Heat another tablespoon of oil and cook onions until softened (5 minutes). Mix in tomato paste and thyme and cook for 30 seconds. Stir in flour and cook a minute. Then wisk in the wine scraping up any bits on the bottom. Smooth any lumps and cook another minute. Stir in broth, potatoes, carrots, soy sauce, bay leaves, browned beef (with juices) and remaining beef.
-
Put on the lid, lock in place and bring to high pressure over med-high heat. as soon as pressure is reached, reduce heat to med-low and cook for 25 minutes. You may have to adjust heat to maintain the high pressure.
-
Remove pressure cooker from heat and let sit for 15 minutes. Then quick release remaining pressure, directing any steam away from you.
​
Recipe from BirdzofaFeather
Dialogo Niepoort Douro with Bacalhau com Broa de Milho
Ingredients
Steps
-
4 onions, cut into very thin slices
-
1 cup of olive oil
-
2 chopped garlic cloves
-
1 or 2 cod loins (2 lbs), soaked for 24 hours
-
1/4 lb of linguiça, cut into slices
-
1/4 lb of corn bread, crumbs
-
2 eggs
-
Salt and pepper (to taste)
-
Place the onion in a pan with the olive oil and garlic.
-
Add the cod (cut into pieces) and bring to the heat to cook.
-
Cover the pan and cook for another 10 minutes, turning the cod after 5 minutes.
-
When the onion is almost cooked, add the sausage.
-
Put everything on a tray and spread the bread crumbs on top.
-
Beat the eggs, season with salt and pepper and place over the cod.
-
Bake in a preheated oven at 180ºC or 350ºF until lightly browned.
​
Recipe from PortugueseRecipes
Conceito Contraste Douro Red with Wild Boar Stew with Mushrooms
Ingredients
Steps
-
2 pounds (or 1 kg) wild boar stew meat cut into bite size pieces
-
3 medium onions peeled and finely chopped
-
9 ounces (or 250 grams) white mushrooms cleaned and cut in quarters
-
2 cups (or 500 ml) red wine.
-
2 tablespoons flour
-
2 tablespoons Dijon mustard
-
2 tablespoons cranberry jam
-
â…“ cup (or 80 ml) stock
-
2 tablespoons unsalted butter
-
2 tablespoons cooking oil
-
2 bay leaves
-
2 cloves
-
1 teaspoon black pepper corns or allspice crushed
-
1 cinnamon stick
-
1 sprig fresh thyme
-
sea salt to taste
-
In a frying pan, heat the butter and sear the meat cubes on all sides until brown. Work in batches in order not to cool the pan down while browning the meat. Set the meat aside and deglaze the frying pan with â…“ of the red wine.
-
Heat the olive oil in a heavy-bottomed pot and fry the onions for 3 minutes on medium heat. Add the chopped mushrooms and fry for another 2 minutes.
-
Add the browned meat cubes and mix well. Add flour over the ingredients in the pot and stir well until all is covered with a thin layer of flour. Fry for 2 minutes.
-
Deglaze with the rest of the wine and add the wine which was used to deglaze the frying pan. Add the mustard and cranberry jam as well as all the other herbs and spices. Add the stock. Turn the stove to very low heat and let the stew simmer uncovered for at least 90 minutes. Check if the meat is tender, if not, leave to simmer longer until soft and tender.
-
Season with salt and pepper to taste before serving.
​
Recipe from TheTastyChilli