JOSE GOURMET Sardines 125g (3 Flavours Available)
1. JOSE GOURMENT Sardines in Extra Virgin Olive Oil
The sardines are fished off the northern coast of Portugal and are specially selected for quality. They are then lightly cooked and packed in extra virgin olive oil.
The sardines strolled along the atlantic coast, caressing, up shore, down shore. And, from laughing, stretching, shaking and wriggling so much he coast became as we know it to be today.
Word has it that the best sardines come from neighbouring waters. From the Atlantic and Mediterranean, we get fresh sardines with a silver shine. Add quality olive oil to wine and dine! Olive oil has always been one of the desired partners in Portuguese cuisine, and only excellent ingredients can aspire to have memorable encounters with such a refined olive oil.
The sardines swam along the Atlantic coast, up and down, laughing and stretching, shaking and bending! That’s why our coast is as curvy as we know it!
sardines (72%), extra virgin olive oil (27.2%), salt. Contains allergens: fish.
CHILDREN IN THE KITCHEN
Sardines maionnaise opened sandwich
Toast 8 slices of sandwich bread. Blend 3 sardine tins to a purée adding 2 soop spoons of mayonnaise, 1 tea spoon of ketchup and 1 espresso spoon of chopped small onions in vinegar. Spread the purée over the toasts and top with slices of 2 boiled eggs.
Gratinated sardines with a thyme and parsley crust
Blend 8 sandwich bread slices together with 75g grated ementhal cheese and 35g of butter, 1 soup spoon of chopped parsley and 1 espresso spoon of freshly chopped thyme. Place the mix inside a transparent plastic bag, use a rolling pin to spread the paste until it is 2 mm high. Place the bag in the freezer and allow the paste to harden fora little while. Before it freezes, remove and cut small rectangular shapes big enough to cover the sardines from 4 tins. Add 250g of confit tomato and place all into a pyrex, and into the oven at 150% for 20’. Top everything with 1 espresso spoon of icing sugar, salt, 2 chopped garlic cloves and a thread of olive oil.
2. JOSE GOURMENT Smoked Small Sardines in Extra Virgin Olive Oil
Lightly smoked sardines from Portugal in Extra Virgin olive oil. MSC certified.
Our small sardines are fished in the Atlantic and Mediterranean oceans and bring alone all the quality of fresh fish. After that, a refined and carefully prepared mixture is added, they go through the smoking chamber, and premium quality olive oil is added as well.
This mouth-watering delicacy will make your taste buds tingle, accompanied by a glass of delicious Portuguese wine and friendly company at the table.
The sardines turned round and round in the can. They wanted to be different from their neighbours. They fought and fought, and the discussion caught fire! Well, where there is fire, there is smoke, and smoke always gets the good-looking ones first.
sardines (72.2%), extra virgin olive oil (25.7%), natural smoked flavour (1.1%), salt.
CHILDREN IN THE KITCHEN
Zuchini involtini with avocado and smoked Sardines “Petingas” in Extra Virgin Olive Oil 4 persons – 2 – 3 cans
Use 1 small courgette, wash it and cut thin strips lengthwise (2mm) with a mandolin or with a sharp knife, with care. Season with fine salt and let them drain for 10 minutes to become malleable.
Peel and cut slightly thicker strips of avocado, sprinkle with lemon juice.
Put a slice of zucchini, on top one slice of avocado and on top a petinga. Wrap and attach with a toothpick. Accompany with toasted bread or any toast.
Arjamolho (Algarvian gaspacho) with smoked sardines in extra virgin olive oil 4 persons – 2 to 3 cans
Honouring the traditional Algarve recipe, peel 3 garlic cloves ground them in a mortar with salt.
Use 300 gr of skinless and seedless tomatoes and cut into small cubes
In a bowl, pour 100 ml of olive oil, as needed of oregano and cold water (approx. 400 ml) and 20 ml of vinegar. Add the mixture of garlic and salt with tomatoes. Cut 200 gr of homemade bread into small slices and add. Stir and serve very cold or with ice cubes with the smoked sardines
3. JOSE GOURMENT Sardines in Organic Tomatoes and Extra Virgin Olive Oil
A certain sardine wanted to transform itself into a tomato. The transformation was done, however it lost its entire aroma and did not find its red and plain appearance to be very charming. So it decided to go back to its original form and invited the tomato over to converse: conversation about conservation.
Tomato and olive oil are two of the main characters of the best culinary tales. The selection and careful preparation of these ingredients guarantee the success of a good seasoning. Now add the leading actress, the sardine! Originating in the North East Atlantic and the Mediterranean sea, the sardine is caught at its best.
Once upon a time, there was a sardine that wanted to become a tomato. Although she succeeded, she lost her aroma, and didn’t like her smooth red body. Having changed her mind, she decided she would rather have the tomato as a friend …
Sardines, tomato, olive oil, salt.
CHILDREN IN THE KITCHEN
Club sandwich with sardines in Tomato 2 people – 2 cans
Toast 3 slices of crust less bread. Cut 4 leaves of lettuce in julienne and mix with 2 to 3 tablespoons of mayo. Spread this mixture on 2 slices of toasted bread.
2 hardboiled eggs, pan-fry 4 slices of bacon slowly in a non-stick frying pan. Remove all fat. Cut 6 slices of tomato.
To assemble, place a slice of bread with the lettuce julienne, on top 3 slices of tomato, one sliced hardboiled egg, the sardines in tomato from one of the cans and half the bacon
Above put the second slice of bread with the same ingredients as the first layer. Cover everything with the last slice of bread.
Cut the slices into four triangles; place them on a plate with straw potatoes in the centre.
Penne putanesca, tomato, anchovies, olives, cappers & Sardines in Tomato 4 persons – 3 cans
Heat 60 ml of olive oil in a medium casserole over medium heat. Add 4 cloves of chopped garlic and sauté, about 1 minute. Add 40 gr tomato puree mixed with the preserves, 100 gr olives, 3 fillets of anchovy, 20 gr of capers and oregano. Boil the sauce on medium-low heat until it thickens, about 8 minutes. Season with salt and pepper.
Bake 350 g of penne in a large saucepan with boiling water and salt until it is in the right place, but still firm. Drain the dough; return to the same pan. Add the sauce and chopped parsley. Stir in low heat until the sauce wraps around the batter, about 3 minutes. Serve with grated Parmesan.