Hake Loins with chestnut flavor and Lemon thyme

INGREDIENTS
  • 1 spoon of lemon thyme Terrius
  • 1 spoon of chestnut flour Terrius
  • 4 Hake Loins
  • ½ lemon
  • 3 spoons of olive oil
  • 1 fish broth
  • 1 spoon of butter
  • 2 onions
  • 1 bay leaf
  • Salt and pepper qs
PREPARATION
  1. Season the hake with salt, pepper and lemon juice
  2. In a baking tray, put the onion cut into half-moons with laurel and lemon thyme. On top, put the loins of hake and drizzle with olive oil and 1 dl of fish broth. Take it into the oven and go basting with the hake sauce.
  3. In a casserole, melt the butter, add chopped onion and let sear. Add the flour of chestnut and go stirring. Drizzle gradually with fish broth.
  4. Remove the hake loins and add the sauce in the baking tray with the sauce you prepared. Take it to reheat, very gently until boiling.
  5. Serve the hake loins with the sauce on top.

Crispy chicken breast on TerriuS Shitake mushroom

C3 TerriuS: Susana Martins

INGREDIENTS
  • 1 chicken breast1 15g package of TerriuS Shitake mushrooms
  • Salt and garlic, to taste
  • Flour
  • 1 egg
  • Leftover bread cut into squares
  • Cream, to taste
  • Margarine
PREPARATION
  1. Season the chicken breast with salt and garlic, pass both sides through in the flour and egg and finally pass the top part in the bread leftovers.
  2. Brown gently in the margarine and then remove from heat. Bake for 20 minutes to finish baking on both sides, making sure that the part which has the bread is faced up.
  3. In the remaining juice, place the shitake with a pinch of salt and pepper to sauté. When ready, add the cream and let it mix well.
  4. Remove the cooked mushrooms from heat and arrange them on a platter. On top, place the well toasted chicken breast.

Suggestion: serve with fusilli tricolor pasta and a salad of lettuce and tomato.

Lamb leg roast with pepper mustard

 

INGREDIENTS
  • 1 Leg of lamb
  • Pepper mustard Terrius
  • 4 Garlic cloves
  • Oregano qs
  • Lemon thyme Terrius qs
  • Olive oil
  • Salt and pepper qs
PREPARATION
  1. Put the leg of lamb in a baking tray and season with chopped garlic, aromatic herbs, salt and pepper and drizzle with olive oil.
  2. Bake it in a preheated oven at 150 °C about 1 to 2 hours.
  3. Remove it from the oven and spread mustard pepper in the meat. Put it back in the oven over 1 to 2 hours so that the meat is well browned.

Tip:  Put in the same baking tray small potatoes to bake along with the leg of lamb.

Salmon in foil with TerriuS Shitake

www.chocolateeespeciarias.blogspot.pt

INGREDIENTS
  • 1 salmon fillet or steak
  • ¼ chopped onion
  • 1 15g package of dehydrated Terrius Shitake mushrooms
  • 1 tablespoon of white wine
  • ½ tablespoon of melted butter
  • Chopped basil (parsley or coriander)
  • Salt and pepper, to taste
  • Lemon
PREPARAÇÃO
  1. Hydrate the mushrooms in water for 15 minutes.
  2. Cut a sheet of foil with about 40 cm. Brush with melted butter and place the herbs and chopped onion.
  3. Season the salmon with salt and pepper and put it in the foil center.
  4. Add the mushrooms, a slice of lemon and bend the ends of the paper, forming a kind of shell.
  5. Add a tablespoon of white wine and completely close the packet by folding the ends.
  6. Bake in the preheated oven at 180ºC for 15-20 minutes.

Suggestion: Serve with white rice and sautéed vegetables.

Codfish with “Migas” of cabbage and Chestnut of Marvão

INGREDIENTS (4 pax.)
  • 4 codfish fillets
  • 250g smoked chestnuts TerriuS
  • 2 garlic cloves
  • ½ corn bread
  • 1 Portuguese cabbage
  • coriander
  • olive oil and fennel qs
PREPARATION
  1. Put the chestnuts in water 12 hours before to rehydrate.
  2. Take the cod fillets in the oven on a tray with oil.
  3. Saute the cabbage, previously cut into thin strips, with a bit of olive oil.
  4. Bake the nuts with fennel and crush them coarsely. Then add this mixture to the cabbage and mix.
  5. Remove the codfish from the oven and put it on top of the cabbage migas.
  6. Crumble the corn bread, add the coriander and garlic and grind everything. Put this mixture over the codfish fillets and drizzle with olive oil.

Sugestão: sirva com arroz branco e legumes salteados.

Pork with Chestnuts, dehydrated tomatoes and Ceps Porcini “Cataplana”

C3 TERRIUS: Isabel Bucho

INGREDIENTS (4 pax.)
  • 4 lombos de bacalhau
  • 250g de castanha fumada TerriuS
  • 2 dentes de alho
  • ½ broa de milho
  • 1 couve portuguesa
  • 1 ramo de coentros
  • Azeite e erva-doce q.b. 
PREPARATION
  1. Season the chicken breast with salt and garlic, pass both sides through in the flour and egg and finally pass the top part in the bread leftovers.
  2. Brown gently in the margarine and then remove from heat. Bake for 20 minutes to finish baking on both sides, making sure that the part which has the bread is faced up.
  3. In the remaining juice, place the shitake with a pinch of salt and pepper to sauté. When ready, add the cream and let it mix well.
  4. Remove the cooked mushrooms from heat and arrange them on a platter. On top, place the well toasted chicken breast.

    Suggestion: serve with fusilli tricolor pasta and a salad of lettuce and tomato.

Chicken Breast with Morel Mushrooms and cream

TerriuS staff (based on the book “Cozinhar com cogumelos. Delícias do prado e da floresta)

INGREDIENTS
  • 4 chicken breasts (about 125g each)
  • 1 lemon
  • 1 30g package of TerriuS Morel mushrooms
  • 2 tablespoons of olive oil
  • 1 tablespoon of butter
  • 1.5 dl of white wine
  • 1 tablespoon of mustard (TerriuS pepper mustard can be used)
  • 2 tablespoons of sugar
  • 1dl of cream
  • Orange peels cut into strips
  • Gaufrette potatoes
  • Salt and pepper, to taste
PREPARATION
  1. Prepare the chicken breasts by taking off the fat and fur. Season with salt, pepper and lemon juice. Let it marinate for 30 minutes.
  2. Hydrate the Morel mushrooms in warm water for about 15 minutes.
  3. Drain the breasts and let them to brown in a mixture of olive oil and hot butter. Remove and reserve.
  4. In the same frying pan, place the well drained Morel mushrooms and cook until all the water evaporates.
  5. Place the breasts again in the frying pan and drizzle with white wine. Cover the container and let it cook until the mushrooms are tender.
  6. At the serving time, dissolve the mustard in the cream and add it to the mixture, stirring to bind the sauce.
  7. Check the seasonings and place the orange strips on caramel sauce on the breasts.

Suggestion: Accompany with squares of sautéed courgette, tomatoes and gaufrette potatoes. Instead of chicken you can also opt for partridge meat.

Meatballs with rice and TerriuS peppers

C3 TERRIUS: Isabel Soares

INGREDIENTS
  • 1 225g can of TerriuS Roasted Peppers
  • 2 onions
  • 2 cups of rice
  • 2 tablespoons of olive oil
  • 1 glass of white wine
  • 250g of ground meat
  • Salt, pepper and parsley, to taste
  • Frying Oil
  • Flour, to taste
PREPARATION
  1. Heat the water that will be used in the rice boiling.
  2. Place a thread of olive oil in the bottom of a pan and slightly sauté the chopped onion until it is translucent. Add a pinch of salt, the rice and 4-6 roasted peppers cut into strips.
  3. Stir regularly for 5 minutes on low heat. Add two cups of water per cup of rice and let it cook on medium heat for 15 minutes and add hot water if necessary. Check the seasonings.
  4. While the rice is cooking, place the ground meat, the onion, the 3 roasted peppers, the parsley, the salt and the pepper in a food processor to chop it until all the ingredients have the same consistency.
  5. Heat the oil to 170ºC. With the meat mixture, form small balls and coat them in flour. Fry them for about 5 minutes in the oil.
  6. Drain the meatballs on absorbent paper.

Suggestion: serve cookies the meatballs with the pepper rice and with vegetables such as sprouts or broccoli. Part of the rice can be served as a filling in the TerriuS roasted peppers. 

Selling Locations

Our products at your reach

Our Products

Natural countryside flavours at your choosing