Maçã de Alcobaça and LMH-Wines: The Perfect Harmony

Wines and Maçã de Alcobaça (Alcobaça’s Apple)? When you think about the wine you probably assume strong foods and a well-seasoned taste, but have you ever thought about adding apples to these meals to create the perfect harmony?

In this article, we will give you some ideas of how to harmonize LMH-Wines wines with the most coveted fruit of the Leiria District; Maçã de Alcobaça (Alcobaça’s Apple).

A unique and versatile fruit

In Portugal, we do have a versatile and extremely healthy product – Maçã de Alcobaça.

In today’s menu that we had created, we will show you how this product can provide you a complete meal.

Our suggestion with good Portuguese wines harmonized with meals based on Maçã de Alcobaça comes in the sense of also promoting endogenous products.

Let’s see our recommendation for your next meals. Know more about how to harmonize LMH-Wines wines with the typical Maçã de Alcobaça.

Alheira Sushi with Green Apple and Carrot – Rose Wines

*Alheira is a typical sausage of Portuguese cuisine.

Ingredients:

1 alheira;
0.3 dl of olive oil;
1 small onion;
1 large carrot (120 to 140 gr);
2 green apples;
4 sheets of nori algae (cut into strips);
Lemon juice;
Soy sauce to accompany

Preparation:

1. Start by removing the skin from alheira and then undo it, removing the pieces of fat to keep only the creamy filling from it;
2. Pour a drizzle of olive oil into a non-stick frying pan and add the alheira. Undo it with a fork.
3. Add the carrot and an apple and a half, both grated (Do not remove the peel from the apple, as it has vitamins and will offer a crunchy texture to the preparation. Reserve half an apple to serve in thin slices.).
4. Let the ingredients mix, sautéing them a little in the pan.
5. Do this over medium heat to avoid catching and stir the food.
6. Wrap the preparation in the nori seaweed sheet and serve decorated as you like it.

Recommended Wine:

Roasted pork belly with okra and Chutney with Russet Apple

Ingredients:

1 kg of pork belly with the rind (if it has a little bone on it, it is even tastier);
500 gr of fresh okra ;
Chutney with Russet Apple;
12 potatoes to bake;
Salt and pepper;
2 dessert spoons of Provence herbs;
3 cloves of garlic;
1 dl of olive oil;
1 sprig of rosemary and another of thyme;

Preparation:

1. Leave the okra in vinegar water for about 30 minutes to lose some of the drool;
2. Mix the olive oil, salt, pepper, herbs of Provence and the crushed garlic and make a paste;
3. Seasoned the meat of the large slices of pork belly with this paste. In the rind part, just put a few stones of salt and brush with olive oil so the skin can be crispy;
4. Place everything on a tray together with rosemary and thyme for flavoring;
5. Place in the oven at 160ºC for 4 hours (just like this you will get the crispy skin – do not cover with aluminum foil and place it in the middle of the tray, neither too high nor too low on the bottom of the oven);
6. In the last 40 minutes add the unpeeled potatoes, seasoned with salt, to roast;
7. In the last 15 minutes add the Okra, after drying with absorbent paper, tempered with a drizzle of oil and salt;
8. Serve it all with Chutney that goes perfectly with pork.

For the Chutney:

Ingredients:

0,5 kg of Russet Apple;
1 small onion;
125 gr of white sugar;
2 spoons of soft brown sugar;
1,25 dl cider vinegar;
1 pinch of powders ginger;
1 cinnamon stick and 1 pinch of powdered cinnamon;
3 grains of black mustard seeds;
1 clove;
Half a teaspoon of ground nutmeg;
6 grains of pepper mix (pink, white and black);
1 spoon of water;

Preparation:

1. Place the chopped onion, water and brown sugar in a pan and bring to medium heat until the onion starts to caramelize (about 10 minutes).
2. Peel the apples and cut them into small cubes, immediately placing them in a bowl with the vinegar. Once you have all the apples peeled and cut, add them to the onion pan together with the vinegar.
3. Add the white sugar and the cinnamon stick.
4. Add all the other spices in a mortar and grind everything into powder.
5. Join it in the pan.
6. Stir the mixture with a wooden spoon and cook over medium heat for 40 minutes until the chutney reaches the road point (as in jams). Store in bottles. – It lasts a long time without spoiling.

Recommended Wine:

Maçã de Alcobaça and Cinnamon Pie, with Camar Wines

Ingredients:

250 gr Puff Pastry;
200 gr Pastry Cream;
300 gr Maçã de Alcobaça (Alcobaça’s Apple);
100 gr of Red Fruit Sauce;

Preparation:

1. Roll out the crust with a rolling pin and place it on tart pans;
2. Cut excess;
3. Fill with pastry cream;
4. Peel the apples and cut into thin slices. Place these on the cream and sprinkle with sugar and cinnamon;
5. Bake at 180º for 20 minutes;

Recommended Wine:

Written by: Jorge Cipriano

LMH-Wines Shop

To conclude our recommendations, did you ever tried any of these meals? You won’t regret it. Follow us on Facebook, Instagram, and LinkedIn. Subscribe to our Newsletter and do not miss our most exclusive news.