5 suggestions for main courses from our Chef Amadeu Baldé

As the popular saying goes, ‘the appetite is born at the table’, and in this case it's born right in this article we've prepared for you.

We bring you five suggestions for main courses produced by our Chef Amadeu Baldéof Jupiter Marina Hotel, all of these dishes are designed to satisfy all tastes.

Come and explore all these options with us and let us know which one has won over your taste buds.

• Fried green beans, crispy green bean granola, artichoke risotto and roasted pumpkin

The key ingredient is green beans, which come in two textures. Green beans are an important component of the Mediterranean diet, providing immense health benefits.

Fried green beans is a traditional Portuguese dish, made from green beans wrapped in dough or batter and fried. In this dish, the green beans are covered in batter and panko flour, which gives them a distinct crunch and shine.

The name “Peixinhos da Horta” is because its appearance resembles small fried fish.

The Crunchy Green Bean Granola. Granola is a delicious and versatile food made from a mixture of green beans, butter, honey and nuts, with lots of benefits, such as aiding digestion, providing a good source of carbohydrates and healthy fats, and helping to reduce cholesterol.

A delicate and fresh dish like this calls for a wine that highlights the flavors of the dish, without overpowering it.

The wine “Rosé Casa do Lago Rose 2016” is recommended with the grape varieties Pinot Noir and Touriga Nacional. A bright, fragrant wine, with notes of apple, strawberries, cherries and ripe red fruits. When tasted, it is delicious, refreshing, with a long, intense and elegant finish.

• Snapper and “Bulhão Pato” with coriander and lime rice and sautéed asparagus

Secret ingredient: “Bulhão Pato” clams

Snapper and “Bulhão Pato” is a delicious combination that combines fresh snapper from our coast with the famous “Bulhão Pato” clams, coriander and lime rice and asparagus sautéed with Mediterranean vegetables. The combination of snapper and clams highlights the richness and quality of our seafood products. It is a celebration of the flavors of the sea that only our country can offer.

As this is a dish with fresh and intense flavors of the sea, pairing requires a wine that complements, without overpowering the flavors of the fish. “White Al-Ria” wine is recommended with the varieties Arinto, Sauvignon Blanc, Roupeiro. With an intense crystalline color, it is a very fresh and aromatic wine on the nose with exuberant tropical aromas. It has a fragrant profile and intense citrus notes, well balanced with some exotic notes. In the mouth, this wine shows its freshness with an elegant intensity and persistence reflecting its minerality originating from the influence of the Atlantic Ocean.

• Confit cod with prawn “Açorda”

Secret ingredient: shrimp

Confit Cod with “Açorda” of Prawns is made with cod loin cooked at a low temperature in olive oil, which preserves its texture and flavor. It is served by homemade bread stew, sautéed with garlic, olive oil and shrimp. The shrimp add a luxurious touch and bring an intense flavor of the sea. To top it off, we add a rich seafood sauce, made with shrimp broth.

The choice of wine to accompany this dish in order to enhance its flavors and create a complete experience, falls on a green wine “Quinta do Azevedo” with the Alvarinho and Loureiro grape varieties. Clear and bright with a youthful, greenish tone. Intense aroma with ripe citrus notes; lemon and orange blossom in front. In the mouth it is refreshing with aromatic citrus notes and a firm, but very well integrated acidity. This wine has a balanced and fresh finish.

• Iberian pork tusk, cornbread “Migas” with green broth and beans, sweet potato chips and bordelaise sauce

Secret ingredient: cornbread and green broth

The tusk is a noble cut of the Iberian pig, its meat is succulent, tasty and with a light layer of fat that melts in the mouth.

“Migas” is a typical Portuguese dish, made with cornbread, broken into small pieces and sautéed with kale and butter beans.

The combination of prey with cornbread “Migas”, with green broth and beans creates a dish full of flavor, combined with the creaminess of the beans and the texture of the “Migas”. Sweet potato chips add a crunchy texture and sweet flavor to the dish. The Bordelaise sauce, a classic of French cuisine, adds a sophisticated touch and balances the flavors of the dish with the acidity of the red wine and spices.

The Iberian tusk, with its intense flavor and marbled fat, demands a wine that can match its complexity and richness. An Alentejo red “Herdade dos Grous” with the varieties Alicante Bouchet, Syrah, Touriga Nacional, Aragonês. Vivid and deep garnet color. Complex aroma of ripe red fruits. Rich, concentrated flavor with a long finish.

• Duck magret, celery puree, caramelized figs, steamed spinach and seasonal vegetables

Secret ingredient: Figs

Duck Magret is a cut of duck breast, browned in a very hot sauté and finished in the oven, which will make the skin crispy and juicy. Celery puree is made with celery cooked in milk and spices, resulting in a smooth, slightly sweet cream.

Figs are a typical Algarve fruit in which we use fresh figs and are macerated in sugar and spices, then roasted until caramelized. The sweetness and texture contrast with the intense meat of the duck Magret. Steamed spinach and seasonal vegetables add a touch of freshness and lightness to the dish.

Finishing with a sauce made from zest of orange and lemon juice, giving a sweet and sour touch and complementing the dish with a slight acidity.

This dish goes well with full-bodied red wines, such as a Douro “Vinha dos Santos” with the grape varieties Vinhas Velhas, Touriga Nacional and Touriga Franca. Clear wine with a ruby color, aroma of wild red fruits, with touches of spice and balsamic.

Being soft and full-bodied, with intense fruity.