achtergrond_cuisine

Cuisine

Here we present you some fine recipes for different dishes, which fit well with wines from our Quinta.

Yoghurt tube filled with scampi tartare

Yoghurt tube filled with scampi tartare fried scampi pumpkin and ginger croquette. (starter)
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North Sea turbot

North Sea turbot with truffle potato, tomato with balsamic vinegar and Hollandaise sauce. (Main course)
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Veal Roast

Serves:  4 persons Preparation: ± 1 hour Ingredients 75 grams butter 1 onion, thinly
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Yoghurt tube filled with scampi tartare
yoghurttube

Yoghurt tube filled with scampi tartare fried scampi pumpkin and ginger croquette. (starter)

This recipe is brought to you by Restaurant Da Vinci. Our Loureiro en Chardonnay wine is on the wine-list of this restaurant. This high standard restaurant has been awarded with two Michelin stars.

Yoghurt tube

65 g Greek yoghurt
15 g isomalt sugar
12 g maltose
4 g glucose syrup

Preparation

Blend all the ingredients in a thermomix with blade on position 1. Heat for five minutes to exactly 80°C.  Leave to cool for half an hour in the fridge.  Spread the paste into strips using a stencil (approx. 3 x 14 cm.) onto a silicon baking mat and dry the mixture in the oven at 140°C.  When the mixture is dry, separate it carefully from the baking mat.

Then reheat the strips again to 180°C in the oven until they regain their elasticity.  Now roll the strips into a tube (diameter ca. 3 cm.) and leave to cool. You will end up with a crisp tube.

 

Scampi tartare

8 scampi
Salt, pepper and curry powder
olive oil, lemon oil and lemon juice

Preparation

Clean the scampi tails and chop four of them into a fine tartare.  Season with lemon oil and salt and pepper.  You will put tartare into the yoghurt tubes at a later stage.  The remaining scampi will be fried (just before serving) in olive oil.  While frying, add some curry powder and a pinch of salt.

 

Pumpkin croquette
(makes around 24-30 croquettes)

300 g drained creamed pumpkin
1 small knob of preserved ginger
7.5 dl chicken stock
60 g butter
70 g flour
1 sprig of lovage

Preparation

Hang the creamed pumpkin (see previous recipe) in a muslin cloth so that any surplus liquid drains away. Melt the butter over a low heat until it bubbles. Add the flour and prepare a roux. Add the cold chicken stock and continue stirring all the time. Bring the roux to the boil and season with salt and pepper.  Now add the drained creamed pumpkin.  Chop the lovage finely and add this to the mixture.  Pour into a dish and leave to cool for four hours in the fridge.  Make small balls using an ice cream scoop.  Add a piece of the finely chopped ginger to each ball.  Roll the balls in flour, then egg white and finally the breadcrumbs.  Deep fry the croquettes at 175°C just before serving.

 

Creamed pumpkin
You can make this creamed pumpkin in greater quantities so that you can also arrange it in small decorations on the plate as well as using it for your croquettes.

400 g winter pumpkin (or butternut squash)
10 g fresh ginger
Salt, tabasco

Preparation

Dice the squash (ca. 6 x 6 mm.) and crush the ginger. Mix the ingredients with a little salt and vacuum cook.  When the pumpkin is tender throughout, blend and season

 

Atjar vegetables

2 stalks of celery, salt tarragon
2 carrots saffron, cayenne pepper
50 g celeriac, bay leaf, salt
50 g cucumber, salt

Preparation

Wash and prepare all the vegetables.  Chop finely and keep separate.  Blanch the vegetables with their accompanying seasoning until tender. Mix the vegetables together when they have cooled down.

North Sea turbot
northseatarbot

North Sea turbot with truffle potato, tomato with balsamic vinegar and Hollandaise sauce. (Main course)

This recipe is brought to you by Restaurant Da Vinci. Our Loureiro en Chardonnay wine is on the wine-list of this restaurant. This high standard restaurant has been awarded with two Michelin stars.

4   turbot fillets weighing 60 g each
1   truffle potato
1   pomodori tomato
8   basil leaves
Balsamic vinegar
Olive oil

Preparation

Slice the truffle potato very finely, using a slicing machine and blanch very briefly.  Remove the skin from the tomato and dice finely then marinate in the balsamic vinegar along with the finely chopped basil.  Fry the turbot on one slide until nice and crispy, then turn over and leave to cook gently.

 

Hollandaise sauce

3      egg yolks
5      cl  castric
70    g melted (clarified) butter
white wine

Preparation

Beat the castric together with the egg yolks over a low heat.  Don’t exceed 70°C.  Taste it from time to time and season with pepper, salt and some white wine if you like.  Add the melted butter at the end while beating all the time.

Veal Roast

Serves:  4 persons
Preparation: ± 1 hour

Ingredients
75 grams butter
1 onion, thinly sliced
1 carrot, sliced
1 blanched celery, thinly sliced
800 grams fricandeau of veal
2 cloves
1 bundle of parsley, finely chopped
2 dl. Rosé of Quinta de Religâes
1 shot of meat stock
salt, pepper

Melt the butter in a large, heavy pan and fry the onion, carrot and blanched celery on low heat for about 10 minutes. Turn up the heat, put in the fricandeau of veal and turn to brown it all over. Lower the heat again, and add the cloves, parsley, rosé and stock. Put the lid on the pan and stove the veal for about 45 minutes. Turn the veal regularly. Add salt and pepper to taste.

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Concept & Realisatie: Lettow Studios