On line commented tastings

 

Foaming Masterclass: Vale do Távora – Varosa. Portugal

History, demonstration and harmonizations with sparkling wine.

 

06/23/2020

 

 

Talk-colloquium: Douro Wines and their Harmonization

Quinta da Pacheca: the spirit of the Portuguese Douro.

 

06/19/2020

 

 

 

Showcooking: Cod Zé do Pipo.

Chef: Miguel Vieira. Vizela Municipal Chamber.

Ingredients:

  • 4 cod pieces 250 to 300 g each
  • 200 g mayonnaise
  • 2 sliced ​​onions
  • 4 garlic cloves, rolled
  • 2 bay leaves
  • Oil c / n
  • Fleur de sel
  • Juice of 3 lemons
  • Green pepper
  • Red pepper
  • 400 g of potatoes
  • 200 g of butter

06/16/2020

 

 

 What if we go wine? We invite you to a very tasty tasting

Tasting D.O. Rías Baixas – Freshness of origin that evokes tradition.

Taught by: Mercedes González. Sommelier.

Cover to accompany. Ingredients:

Oil cakes or sheets of corn bread
Roasted red pepper
Sheets of salted cod, or sardines or anchovies
Optional: trout roe or raisins without seeds (if the option is cod)
EVOO (optional vinegar)

06/12/2020

 

 Zero Waste Pickles Workshop + Vietnamese Snack

Chef: Sebastian Simon from Gourmet Like Me.

Ingredients:

Pickled watermelon: Watermelon skin, sugar, vinegar, salt and chillies.

Vietnamese sandwich: 1 baguette bread, 1/2 chicken breast, 1 clove of garlic, 1 tender onion, 60 ml of soy sauce, 2 tablespoons of honey, black pepper and ginger powder, mayonnaise, cucumber and coriander.

 

06/10/2020

 

What if we go wine? We invite you to a very tasty tasting

Tasting D.O. Monterrei – Smiles of pride for its history and wines.

Taught by: Mercedes González. Sommelier.

Cover to accompany. Ingredients:

Goat cheese
Raw egg to beat and breadcrumbs
Caramelized onion or tomato jam
A.O.V.E.

06/05/2020

 

 

 Showcooking from Costa Rica

Garlic fish with chickpeas, broccoli and bell pepper sauce

Chef Saúl Umaña. With the collaboration of Healthy Gastronomy and the National Gastronomy Plan of Costa Rica, FUCOGA.

Ingredients:

For the fish:
500grs of fish filet
2 cloves of garlic
30ml olive oil

For the chickpeas:
250g of cooked chickpeas
3 garlic cloves, minced
100grs of white onion in brunoise
100ml tomato sauce
Chopped parsley
1 fresh radish, sliced
Olive Oil c / n
Salt and pepper c / n

For broccoli:
100grs of broccoli poached in water and reserve.

For the bell pepper sauce:
2 roasted, skinless red chilies
60ml olive oil
1 tbsp of water
Salt

06/03/2020

 

 

What if we go wine? We invite you to a very tasty tasting

Tasting D.O. Ribeiro – Entrance to diversity by «O camiño do viño»

Cover to accompany. Ingredients:

  • Slice of bread
  • Roasted ham
  • Lamb’s lettuce (or similar) and cherry tomatoes
  • A.O.V.E, mayonnaise and mustard a la Ancienne

05/29/2020

 

 

Tradition in Modernity

Mullet and Pickle “my way”

Chef: Antonio Loureiro. Guimaraes – Portugal.

Ingredients for 6 people)

Mussels: 12 fresh units.

Clams: 12 units of good and fresh clam
50ml oil
20gr garlic
50 ml white wine
Coriander

Pickled vegetables and bivalves:
2a medium French garlic
500gr onion
300g shallot
50 gr of garlic
500gr red pepper
2a laurel
50gr coriander
500gr of carrot
120gr apple cider vinegar
30gr honey
200gr of fennel bulb
200ml of extra virgin oil
C / s water from opening mussels and clams

Codium seaweed oil:
200gr codium
150 gr of seed oil

Codium crumbs:
50 gr of codium oil
50gr of maltodextrin

Red mullet:
3 fresh large red mullets

 

05/27/2020

What if we go wine? We invite you to a very cute tasting

Tasting with Valdeorras Apellation of Origin

Valdeorras, “Caves” in its entrails and the Godello kingdom

“Tapa” to accompanyr. Ingredients:

  • 1 avocado and 1 tomato
  • 1 can of tuna or smoked salmon
  • 2 types of nuts (walnut, almond, pistachio, hazelnut, …)
  • Some lettuce leaves or lettuce mix
  • A.O.V.E. – extra virgin olive oil
  • A few drops of vinegar (to taste) or citrus juice

22/05/2020

What if we go wine?

Tasting with Ribeira Sacra Apellation of Origin

“Tapa ” to accompany. Ingredients:

  • A slice of bread
  • A.O.V.E (Extra Virgin Olive Oil)
  • Octopus slices (either from cooked octopus or from a canned can)
  • Galician cheese (San Simón da Costa, Queixo tetilla or Arzúa-Ulloa)
  • Paprika

15/05/2020

A Cod for confinement

Recipe: Cod with Lentils

Ingredients (4 pax):

  • 2 pieces of cod (previously desalted)
  • 400 gr. red lentils
  • 2 carrots
  • 1 onion
  • 3 potatoes
  • Fine salt
  • Black pepper
  • Olive oil
  • 1 sprig of parsley
  • 250 ml of cooking cream
  • 2 clear plastic bags to bake the cod in water

14/05/2020

Xantar: Healthy Cooking Workshop with El Taller (Moichef and Adriana nutrition)

Recipe: Chana Masala with egg

Ingredients:

  • 1 clove garlic
  • 1 piece ginger
  • 1 white onion
  • 1/2 red pepper
  • 1/2 green pepper
  • 300g pumpkin
  • 200g crushed tomato
  • 400g cooked chickpeas
  • 100g peanut
  • EVOO
  • Vinegar,
  • Various spices
  • 4 eggs
  • 4 pita bread or bun

4/05/2020

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