PACK 3 Flavours - Tomar Tray - Gift from Portugal
Description
Discover the authentic essence of Portugal with our exclusive Pack 3 Flavours - Tomar Tray. This exquisite gift is a true celebration of the rich Portuguese culinary tradition, encapsulated in three delicious artisanal flavours, ready to bring the taste of Portugal anywhere in the world. Perfect as a souvenir or special gift, this pack is a tribute to the most typical festival in the city of Tomar, represented by the iconic image of a festive tray.
The flavours included in this Gift from Portugal are:
- Rainha Cláudia Plum Extra Jam with Lemon Thyme - 75g: This jam is a true gastronomic jewel, combining the unparalleled sweetness of the Rainha Cláudia plum with the freshness of lemon thyme. This surprising flavour, awarded the ITQI Superior Taste Award 2015, is ideal to accompany fish dishes, sushi, grilled meats, salads and desserts. Grown in Alto-Alentejo, these plums are known for their perfect adaptation to the region's soil and climate, allowing an almost pesticide-free production.
- Red Pepper Chutney - 75g: Discover the vibrant, fresh flavour of this red pepper chutney, a harmonious combination of smoked peppers, vinegar, lemon zest and a touch of ginger. This chutney is perfect for enhancing the flavour of red meat, cured cheeses, appetizers, sushi and cod dish. The peppers, from Póvoa de Varzim, bring with them the essence of local Portuguese agriculture.
- Galega Green Olive Paste with Dry Figs - 65g: A sublime blend of Galega olives and figs, this paté offers a perfect balance between acidity and sweetness. Ideal to be enjoyed with cornbread, toasted bread, or as a complement to salads and meat dishes. Galega olives from Beira Baixa are carefully fermented using the traditional method, keeping ancestral production techniques alive.
The box that accompanies this pack is a true piece of art, inspired by the Tray Festival in Tomar, one of the most important and oldest celebrations in Portugal. Held every four years, this festival attracts hundreds of thousands of visitors and is a symbol of culture and tradition. The box design features a typical tray, loaded with bread and flowers, a tribute to the beauty and meaning of this celebration.
This Pack of 3 Flavours is not just a gift, it is a sensorial experience that transports the cultural and gastronomic richness of Portugal. Perfect for those who want to take an authentic piece of Portugal home or as a gift to someone special. Enjoy and share the unique flavours of a land rich in history and tradition.
Suggested Use
Rainha Cláudia Plum Extra Jam with Lemon Thyme
Ideal for fish and sushi, salmon or tuna, in salads and vinaigrettes, in frozen desserts, grilled pork, pies with blue cheese, “Boffard” cheese (PDO), sauces for beef steak and roast duck breast.
Red Pepper Chutney
Ideal as a sauce for red meats, salads, cured cheeses, appetizers, fresh shredded or roasted cod appetizers, sushi; to accompany with poultry, pork and beef.
Galega Green Olive Paste with Dry Figs
Ideal in a slice of cornbread, Avintes bread, toasted bread or various types of fresh cereal bread. Use as an aperitif, in vegetarian salads, fruit salads, salmon salads, chicken salads, in seaweed toasts, or as a filling or accompaniment to meat and pasta dishes.
Recipes | Chef
Rainha Cláudia Plum Extra Jam with Lemon Thyme
Red Pepper Chutney
- Chicken Satay Skewer with Pepper Chutneymeia.dúzia® - Chef Álvaro Costa
- “La Plancha” Salmon with Micro-Vegetables, Pepper Chutney meia.dúzia®, Mango Chutney meia.dúzia® snd Strawberry Jam with mind meia.dúzia® - Chef Álvaro Costa
- Niçoise Style Tuna Salad with Negrinha do Douro Olive Paste
- Goat Cheese Toast with Bravo de Esmolfe Apple Jam with Cinnamon meia.dúzia®, Negrinha do Douro Olive Paste meia.dúzia® and Red Pepper Chutney meia.dúzia® - Chef Álvaro Costa
- White Fish Ceviche with Mango Chutney meia.dúzia® - Chef Álvaro Costa
- Ham Tapas with Red Pepper Chutney meia.dúzia® - Chef Ignatius
Galega Green Olive Paste with Dry Figs
- Pepper pinch with “Galega” Green Olive Paste with dry figs meia.dúzia® - Chef Álvaro Costa
- Anchovy Pinch with Red Pepper Chutney meia.dúzia® and “Galega” Green Olive Paste with dry figs meia.dúzia® - Chef Álvaro Costa
- Tuna Tapas with Onion and “Galega” Green Olive Paste with dry figs meia.dúzia® - Chef Ignatius
Ingredients
Rainha Cláudia Plum Extra Jam with Lemon Thyme
‘Rainha Cláudia’ plum (55%), sugar, lemon thyme (5%), gelling agent (pectin) and lemon juice. Prepared with 55 g of fruits per 100 g. Net weight: 75 g.
Red Pepper Chutney
Red Peppers (76%), sugar, vinegar, ginger, lemon zest and acidity regulator (citric acid).
Galega Green Olive Paste with Dry Figs
“Galega” olive (82.0%), fig (0.3%), virgin olive oil, spices, aromatic herbs, acidity regulator (citric acid) and salt. It may contain traces of olive pits.
Nutritional information
Rainha Cláudia Plum Extra Jam with Lemon Thyme
Average nutritional information per 100 g / 3.53 oz: Energy 773 kJ / 185 kcal ; Fats 0.1 g / 0.0 oz , of which saturated fat acids 0.0 g / 0.0 oz ; Carbohydrates 46.4 g / 1.6 oz , of which sugars 46.3 g / 1.6 oz ; Proteins 0.4 g / 0.0 oz ; Salt 0.0 g / 0.0 oz.
Red Pepper Chutney
Average nutritional information per 100 g / 3.53 oz: Energy 1363 kJ /324 kcal; Fats 8,7 g / 0.3oz, of which saturated fat acids 5,1 g / 0.2oz; Carbohydrates 54,4 g / 2oz, of which sugars 44,8 g / 2oz; Proteins 5,7 g / 0.2oz; Salt 0.0 g / 0.0 oz.
Galega Green Olive Paste with Dry Figs
Average nutritional information per 100 g / 3.53 oz: : Energy 1257kJ / 299 kcal; Fats 9,6 g / 0.3oz , of which saturated fat acids 5,3 g / 0.2oz; Carbohydrates 48,9 g / 2oz, of which sugars 45,7 g / 2oz; Proteins 2,5g / 0.09oz; Salt 0,0 g / 0.0 oz.
Origin of raw materials
Cultivated in the Alto-Alentejo interior region for centuries, the “Rainha Cláudia Verde” plum variety has acquired its own specificity, because of the ecological conditions of the region, which make it different from that produced in other regions. This perfect adaptation to the soils and climate of the region makes it possible, for example, to grow it practically without the use of pesticides, with most orchards in perfect ecological balance.
The name Rainha Claudia (Queen Cláudia) (1499-1524) was given to her in honor of the daughter of Anne of Brittany and Louis XII, the Duchess of Britannia, who became the first wife of King Francis I of France.
Lemon thyme is part of the mint family and is the leaf of a low-growing shrub. The leaves are tiny and greyish green, with a dry, delicate lemon scent. Its main nutrients are Calcium, Fiber, Iron, Magnesium, Potassium, Zinc, Vitamins A, B6 and C. This aromatic herb is produced in organic production, in Vila Nova de Gaia, Portugal, thus having a more intense aroma and flavour.
Red Pepper from Póvoa de Varzim in Northern Portugal.
“Galega” (Galician) olives from Beira Baixa, the prepared product, obtained from the Galega variety of the species Olea europaea L.
Production method: The fermentation of Galega olives from Beira Baixa PGI is carried out using the natural curing method, and the traditional fermentation process used, passed down through generations between local actors, allows for the highlighting of the characteristics of weight, color, salt content and slight aroma of wine, which distinguish it from its counterparts.
Unique traits: The climate and soil of the region, as well as the experience of the local populations, make Galega olive fromBeira Baixa PGI a product with unique characteristics.
Geographical area: The production of Galega olives from Beira Baixa PGI is limited to all parishes in the municipalities of Covilhã, Belmonte, Fundão, Penamacor, Idanha-a-Nova, Castelo Branco, Vila Velha de Ródão, Proença-a-Nova, Oleiros, Sertã, Vila de Rei and Mação, all in Portugal.
History: The cultivation of the olive tree is closely linked to the region of Beira Baixa, as evidenced in several historical records, which indicate that already in the early 16th century the olive grove was well established in the region, and in the vicinity of Castelo Branco there were already extensive olive groves. The Galega Olive from Beira Baixa, obtained through manufacturing processes and conservation techniques that have been passed on from generation to generation and that are maintained to this day, is considered a traditional product in this region, and has long occupied an important place both in the nutrition of its inhabitants and in the development of the local economy.