Gastronomy

August Creations

A new month is coming and with it new dishes and a new menu. Today, we present some of the dishes that were part of our August creations.

Salt Cod on the Grill

Cod is certainly the most iconic product of national gastronomy; it would be almost antagonistic if there were no reference to it in the restaurant's gastronomic proposal. Curiously, known to be a product that is not ours, but that we have appropriated. The codfish is only codfish after being salted and dried, and this conservation technique is ours.

The codfish had a late entry in the culinary manuals. We know that at the time of King Afonso III, 1257-1270, there is a list of various dried fish without any reference to cod. This is just to show how important the use of dried fish as a form of preservation was already at that time. There are two complements for codfish that seem to have always existed: potatoes and olive oil. Its fishing has always been a violent activity and nobody like Bernardo Santareno, in his book "Nos Mares do Fim do Mundo", 1959, wrote about the dramas of life on board.

The most prodigal region in codfish recipes is Minho perhaps because the port of Viana do Castelo has been since the 14th century the privileged port of unloading of codfish.

In parallel, and in all the country, we have the cod baked in the coals, that later is sprinkled with minced garlic and watered with olive oil. It is usually served with boiled or baked potatoes with the skin on and then with the "punch" that gives it its name.

Besides many other things, summer is also synonymous with barbecue, with glowing coals, so the ember seemed to us the second ingredient to enter this duet. This concept of grilled codfish is presented in three different moments:

Smoked cod sames - glazed with a spicy sauce, smoked slowly over cherry, creating a slightly crispy outer layer, which contrasts with the gelatinous interior;

Grilled codfish croquettes - here the predominant flavour is not the smoke, but the charcoal and the grill flavour it imparts, here we grill all the elements of this croquet, from the codfish, to the broth itself.

The final item, which bridges the gap between the previous two, is a salad of padrón peppers (also a treasure of the season), in two versions, sautéed and finished with fleur de sel, and fermented, which we preserved the previous year.

CC & CP - Codfish on the Grill Pairing

A junction of knowledge and a fusion of regions brought to Paparico's table and this fantastic Blanc de noir.

Carlos Campo Largo and Celso Pereira are responsible for the sparkling wine CC & CP, a Pinot noir Blanc de noir, which joins the aromatic complexity of the Douro to the ageing potential of bairrada.

The table presents complex aromas, light notes of resin, a marked biscuit with vegetable and citrus nuances in perfect union.

In the mouth is marked by the acidity and the velvety body of, which make it perfect to start a gastronomic experience. A fantastic pairing with fatty or smoked fish and sautéed vegetables.

Shrimp Head, Alvor Oyster and Ossetra Caviar

In many houses in Alentejo there is a good-sized stone (slab) which is used, as weight, in its preparation. The origin of the "Cabeça de Xara" is subject to divergences. For some authors it may have originated from the French tête d'achard. For others, it is of Arabic origin. It is known, however, that one of the oldest recorded recipes dates back to 1788 and can be found in the book Modern Cook or the New Art of Cooking by Lucas Rigaud, "... one of the chefs of their Most Faithful Majesties D. Maria I and D. Pedro III". Pedro III".

Pork meat is given a diversity of textures and flavours, has different preparations and uses.  It will be unorthodox, but some sweetened pickled cucumbers go so well with it. It was this connection of cured pork with cucumber pickles that we set out to make a combination of these ingredients, pork head, oyster, cucumber, holophytic herbs, ... But there was something missing, we still felt the absence of an element of harmony, something that linked the unctuousness of the pig's head to the saltiness of the oyster. That's when the answer came: Caviar. Unctuous, salty, fatty, rich, the right bridge between this land and sea. The final result is a strong but delicate dish, elegant but with personality.

Casal de Santa Maria Malvasia - Shrimp Head, Alvor Oyster and Ossetra Caviar Pairing

The wines of casal de Santa Maria are the representation of Colares, produced on the coast of Serra de Sintra and full of tradition and terroir. The sea, the minerality, the refreshing acidity are tasted in the glass. Between notes of salt disguised by sharp citrus nuances, green apple and tropical aromas, we find a perfect wine to harmonize with fish dishes with sauces, meats with ju or cold soups.

In our pairing, we seek the balance of acidity and minerality with the shara head, Bringing new flavours with each forkful.

Blue Lobster with “Malandrinho” Rice from Alcácer do Sal, Harvest 2017

If we ask our guests over all these years what is the dish synonymous with our house, perhaps most of them would answer this one.

Over time, this rice has become part of the gastronomic spoils of O Paparico. It has existed in several versions, but always with common points: tomato and pepper, always seasonal, never underestimated and always treated with the same respect as the noble protein; rice, wide and short grain, organic origin, we always try to work with old harvests, and in this case the choice was for a “malandrinho” rice from Alcácer do Sal, a 2017 harvest;

Finally, the blue lobster, from our coast, caught daily, of large calibre. The protein is used in its entirety, and with the heads we make a rich and velvety broth; the tail and the claws are cooked separately, so that they both have the best possible texture; the roe is served au naturel, over rice, for a "pop" in the mouth; the shells are dried and then fermented with various types of peppers and chillies, from which we extract a spicy essence, with which we season the dish.

Munda Tinto - Blue Lobster with “Malandrinho” Rice from Alcácer do Sal, Harvest 2017 Pairing

Originating from one of the oldest regions of Portugal, Munda represents at its best the typicality of the Dão.

Marked by an exciting ageing potential, when young it presents a dark colour, strong aromas of black fruit, peppers and red fruit jam. With the passage of time, it keeps its acidity, gaining vegetal notes, a well-polished tannin and earthy feelings.

A matchless pairing for fatty lobster dishes, smoke or risottos. An advice, buy today and let it mature in bottle, the high ageing potential of Munda reaches its peak between 10 to 15 years.

 

 

Translated by DeepL

Salt cod on the Grill

Cod is certainly the most iconic product of national gastronomy; it would be almost antagonistic if there were no reference to it in the restaurant's gastronomic proposal. Curiously, known to be a product that is not ours, but that we have appropriated. The codfish is only codfish after being salted and dried, and this conservation technique is ours.

The codfish had a late entry in the culinary manuals. We know that at the time of King Afonso III, 1257-1270, there is a list of various dried fish without any reference to cod. This is just to show how important the use of dried fish as a form of preservation was already at that time. There are two complements for codfish that seem to have always existed: potatoes and olive oil. Its fishing has always been a violent activity and nobody like Bernardo Santareno, in his book "Nos Mares do Fim do Mundo", 1959, wrote about the dramas of life on board.

The most prodigal region in codfish recipes is Minho perhaps because the port of Viana do Castelo has been since the 14th century the privileged port of unloading of codfish.

In parallel, and in all the country, we have the cod baked in the coals, that later is sprinkled with minced garlic and watered with olive oil. It is usually served with boiled or baked potatoes with the skin on and then with the "punch" that gives it its name.

Besides many other things, summer is also synonymous with barbecue, with glowing coals, so the ember seemed to us the second ingredient to enter this duet. This concept of grilled codfish is presented in three different moments:

Smoked cod sames - glazed with a spicy sauce, smoked slowly over cherry, creating a slightly crispy outer layer, which contrasts with the gelatinous interior;

Grilled codfish croquettes - here the predominant flavour is not the smoke, but the charcoal and the grill flavour it imparts, here we grill all the elements of this croquet, from the codfish, to the broth itself.

The final item, which bridges the gap between the previous two, is a salad of padrón peppers (also a treasure of the season), in two versions, sautéed and finished with fleur de sel, and fermented, which we preserved the previous year.

CC & PP - Wine Pairing

A junction of knowledge and a fusion of regions brought to Paparico's table and this fantastic Blanc de noir.

Carlos Campo Largo and Celso Pereira are responsible for the sparkling wine CC & CP, a Pinot noir Blanc de noir, which joins the aromatic complexity of the Douro to the ageing potential of bairrada.

The table presents complex aromas, light notes of resin, a marked biscuit with vegetable and citrus nuances in perfect union.

In the mouth is marked by the acidity and the velvety body of, which make it perfect to start a gastronomic experience. A fantastic pairing with fatty or smoked fish and sautéed vegetables.

Image
Image

Shrimp Head, Alvor Oyster and Ossetra Caviar

In many houses in Alentejo there is a good-sized stone (slab) which is used, as weight, in its preparation. The origin of the "Cabeça de Xara" is subject to divergences. For some authors it may have originated from the French tête d'achard. For others, it is of Arabic origin. It is known, however, that one of the oldest recorded recipes dates back to 1788 and can be found in the book Modern Cook or the New Art of Cooking by Lucas Rigaud, "... one of the chefs of their Most Faithful Majesties D. Maria I and D. Pedro III". Pedro III".

Pork meat is given a diversity of textures and flavours, has different preparations and uses.  It will be unorthodox, but some sweetened pickled cucumbers go so well with it. It was this connection of cured pork with cucumber pickles that we set out to make a combination of these ingredients, pork head, oyster, cucumber, holophytic herbs, ... But there was something missing, we still felt the absence of an element of harmony, something that linked the unctuousness of the pig's head to the saltiness of the oyster. That's when the answer came: Caviar. Unctuous, salty, fatty, rich, the right bridge between this land and sea. The final result is a strong but delicate dish, elegant but with personality.

Casal de Santa Maria Malvasia - Wine Pairing

The wines of casal de Santa Maria are the representation of Colares, produced on the coast of Serra de Sintra and full of tradition and terroir. The sea, the minerality, the refreshing acidity are tasted in the glass. Between notes of salt disguised by sharp citrus nuances, green apple and tropical aromas, we find a perfect wine to harmonize with fish dishes with sauces, meats with ju or cold soups.

In our pairing, we seek the balance of acidity and minerality with the shara head, Bringing new flavours with each forkful.

Image
Image

Blue Lobster with “Malandrinho” Rice from Alcácer do Sal, Harvest 2017

If we ask our guests over all these years what is the dish synonymous with our house, perhaps most of them would answer this one.

Over time, this rice has become part of the gastronomic spoils of O Paparico. It has existed in several versions, but always with common points: tomato and pepper, always seasonal, never underestimated and always treated with the same respect as the noble protein; rice, wide and short grain, organic origin, we always try to work with old harvests, and in this case the choice was for a “malandrinho” rice from Alcácer do Sal, a 2017 harvest;

Finally, the blue lobster, from our coast, caught daily, of large calibre. The protein is used in its entirety, and with the heads we make a rich and velvety broth; the tail and the claws are cooked separately, so that they both have the best possible texture; the roe is served au naturel, over rice, for a "pop" in the mouth; the shells are dried and then fermented with various types of peppers and chillies, from which we extract a spicy essence, with which we season the dish.

 

 

Translated by DeepL

Munda Tinto - Wine Pairing

Originating from one of the oldest regions of Portugal, Munda represents at its best the typicality of the Dão.

Marked by an exciting ageing potential, when young it presents a dark colour, strong aromas of black fruit, peppers and red fruit jam. With the passage of time, it keeps its acidity, gaining vegetal notes, a well-polished tannin and earthy feelings.

A matchless pairing for fatty lobster dishes, smoke or risottos. An advice, buy today and let it mature in bottle, the high ageing potential of Munda reaches its peak between 10 to 15 years.

Image
Image