The Portuguese Conspiracy Supper Club # Session 2

The Portuguese Conspiracy Supper Club 1st April at The Dead Dolls Club The Portuguese Conspiracy SupperClub #Session 2 Come and enjoy ours April Fool’s/Post Easter Lunch Party After the great fun of our first conspiracy  we are ready to look after again for portuguese wine and food lovers and curious minds.A portuguese immersion in a 5 course meal lunch and wine food pairing jam music served on long sharing tables; the perfect choice for your easter bank holiday afternoon. More info and Booking at:http://www.theportugueseconspiracy.com/”

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  1. April's Fools Lunch The menu for the gathering’s second session on clearly south heading note towards the warmth of Alentejo and Algarve’s deep and yet to day persistent Moor and Arab influences. As for what music is concerned the journey  continues even further south so prepare yourself for some after lunch digestive dancing…yes! Starters&CocktailsThe “Moschito”A deliciously light scented cocktail of  Moscatel wine with Tonic mint and lemon on ice. Moscatel is a particularly aromatic grape variety with citrus flowery ‘grapey’ flavours.It ripens to high sugar levels and is ideal for making sweet fortified wines. Canapés de Sardinha e Polvo em conserva de azeite sobre Broa de Avintes salteada.Sardine and Octopus Canapes on Avintes Artisan Bread. Sardines The Portuguese canned fish industry has been one of the countries less well know exporting industries and is one of Portugal’s best kept and under explored cuisine “secrets”. Known for it’s high quality olive oil making and fresh near shore sardine fishing Portugal is one of Europe’s finnest canned fish sources with a 150 years long tradition of making the finest quality canned food  you’ll ever taste.Elevated from what used to be one of the less valued food options to it’s current use as an healthy and flavour rich option canned fish food has been reintroduced in the portuguese cuisine by  famous chefs in a myriad of interesting mixtures and flavours. In Lisbon you’ll   find specialty dedicated stores and restaurants such as Sol & Pesca (very famous since Anthony Bourdain’s visit) and Can the Can. Broad de Avintes Bread of Avintes is one of the most prized delicacies of Portuguese cuisine: a dark and very dense brown bread with a distinct and intense bittersweet flavour. Made with cornflour rye and honey it has a particularly slow manufacturing process and bakes for about five to six hours in the oven. Alternatively (if you’re not a cocktail lover) : Chão do Prado White 2011 DOC BucelasChão do Prado is a farm with 8 hectares located in Bucelas Wine region in the north of Lisbon António is the 4th generation of wine producers. Grape Varieties: Arinto Cerceal Rabo de Ovelha. This exuberant wine with citrus and limpid colour has aroma of green apple with mineral notes. Balanced with good body and persistent after taste. Main CoursesAçorda de camarão e coentros com ovo escalfadoPrawns and coriander mashed bread stew served with poached eggsAçorda Bread and broth have a long history together. The combination was introduced in Portugal by the Moors who occupied the Iberian Peninsula nearly 800 years ago.“Açordas” are a very traditional souplike stew from the south and is usually madeby slowly simmering bread with onions garlic tomatoes coriander and spices until the soup becomes thick and velvety. Fresh shrimp is added and cooked and then tender topped with the moisture of a poached egg. Wine: Álvaro Castro White 2011 DOC DãoÁlvaro Castro is widely acknowledged to be the leading producer in Portugal’s Dão region. Jamie Goode describes Álvaro as “one of the top winegrowers in all of Portugal”. Grape Varieties: Cerceal Bical Encruzado. Mineral scented with fresh fruit and some nasal citric notes. Smooth and fresh on the palate with an elegant fruit and acidity balance which provides a fairly long finish. Arroz de Pato no fornoOven cooked duck rice with chorizo.Arroz de PatoThis very traditional and tasty rice is quite common all over Portugal; Usually enjoyed on those special occasions and celebrations (such as this one!) when all the family gets together for a special Sunday lunch. The duck is cooked in a broth with chorizo and spices then the flesh is removed and shredded. The duck stock is then used to make the rice. It’s then layered normally in a glazed terracotta deep baking tray garnished with Chourizo slices on top and finished in the oven. Wine: Riso 2011 Regional AlentejoHerdade do Vau is a small farm with 5.5ha located in the South East of Alentejo with one of a kind terroir proper to produce great red wines. Grape Varieties: Touriga Nacional (71%) Syrah Alfrocheiro Sousão. Deep red ruby color. Intense riped red fruits aroma with balsamic and pine notes cedar and menthol pepper and slightly floral and violet. Very well integrated and discreet wood. Well structure palate with firm tannins and good acidity. The finish is long with good complexity and harmony. DessertsBolo de nozes e doce de ovosWalnut cake with egg custardBolo de noz Jose’s favourite cake: a surprising chewy moist texture thanks to the minced walnuts this cake is a wonderful delight with a topping of sweet egg cream.One of the many  hundreds of portuguese conventual sweets varieties. so relevant for the country’s culture and gastronomy for centuries.The arrival of sugar in the 15th century brought by the Arabs quickly consolidated  the sweets industry especially among the aristocracy who could afford it.However it was the nuns and monks from Portugal’s convents and monasteries who produced some of the country’s best-known recipes. The popularity of the “conventual sweets” soon spread through the provinces.In the south of Portugal between Algarve and Alentejo the country boasts more than 200 varieties of biscuits cakes and pastries known collectively as doces (sweets) with names as quaint as papos de anjo (angel’s chin)and  they’re fun to get your mouth around in every sense. Many of them also hide more than sugar and calories. Each sweet delight is an integral part of Portuguese culture and history. Espetadas de queijo cabra com queijo de figo e doce de ameixaGoat cheese & fig cheese skewers served with plum jam. An exquisite treat gently supplied to us by Sónia Morais of Gourmandisse : Fig cheese is a delicious treat from Algarve (from Vil do Bispo more specifically) that combines the best local ingredients: dried figs almonds and arbutus-berry with anise cinnamon and other spices. Add a few well-kept secrets and the result is an award-winning family recipe. This sensous fruit seduces the palate when paired with ripe soft unctuous cheese. Wines: Quinta do Prado Late Harvest 2009 BucelasThe fruit is left to mature for longer and the harvest can take place as late as in the 4rd week of October. This allows the grapes to be covered with noble rot. Noble rot is a fungal condition that affects grapes only in a few exclusive regions around the world due to their climatic uniqueness where wet conditions are followed by dry like Tokaj and Sauternes. This sweet wine of golden straw colour has aroma of orange peel and honey with toasted notes. Excellent structure and acidity with long aftertaste. More info and Booking at: http://www.theportugueseconspiracy.com FacebookFacebookTwitterTwitterWebsiteWebsiteGoogle PlusGoogle PlusLinkedInLinkedIn

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