Recipes for Port: Tuna steak with black Italian rice, spices and cherry/beetroot sauce

    We cooked the black rice* with salt and pepper and then incorporated curcuma, cinnamon and mild curry.  Into the rice we also added some cherry/beetroot purée that we had made (just pitted cherries, cooked beetroot and a little water to thin it out). We pan seared the tuna with salt and ample black…

Recipes for Port: Boudin Noir with apples and beetroot sautéed with cinnamon and curcuma

  Boudin Noir (also known as black pudding or blood sausage) is very easy to find in any butcher shop in France. We tried it on its own with the port and the combination was already close to perfect. The butchers often automatically put a lot of cinnamon in boudin. In France it is traditional…

Recipes for Port: Pan fried Calves liver with cherry and beetroot sauce

    We pan fried small portions of calves’ liver with salt, pepper and olive oil. We kept the heat high enough to get the outside of the liver crispy (bitterness) on the outside and keep a soft rare center (sweetness). We took the liver out of the pan and deglazed the pan with old…

Recipes for Port: Salad on a spoon: Sardines, melon and cherries

    Sounds wild, I know. But it works like a charm. The sardines are a tribute to Portuguese tradition. (And they do grow a lot of cherries in Portugal, I don’t know about melons…) Fresh sardine fillets cut into 1inch/1 inch squares pan fried with ample amounts of salt and pepper. They should be…

Recipes for Port:Sautéed chicken gizzards with baby spring potatoes and boiled beets

            Gésiers with potato and beet Use either confit gizzards or  gizzards that have been cooked for a long time. The gizzards must be really soft and really cooked so that their sweetness comes out. The spices we used were: Cinnamon, cumin, ginger powder, curcuma, mild curry, salt and pepper. The key to the recipe…