{"title":"JOSE GOURMET","description":"","products":[{"product_id":"sardines-with-lemon-in-olive-oil","title":"Sardines with Lemon in Olive Oil","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eA lemon and a sardine fell in love. She would visit him on land and he would go see her at sea. Passion rhymes with sardine and lemon. And it is proven that sardine is good for the heart, one that is passionate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e4.4oz\u003c\/p\u003e","brand":"JOSE GOURMET","offers":[{"title":"Default Title","offer_id":29740131395,"sku":"5600409200329","price":7.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/files\/Sardines_with_Lemon_in_Olive_Oil.png?v=1740095128"},{"product_id":"tuna-in-olive-oil","title":"Tuna in Olive Oil","description":"\u003cmeta charset=\"utf-8\"\u003e\r\u003cp\u003e\u003cspan\u003eThe tuna fish would spend their time swimming. One day, they decided to compete. They swam and swam and swam. No one reached the end. Until today they are still searching for the finish line, but none know where it may be.\u003c\/span\u003e\u003c\/p\u003e\r\u003cp\u003e4.4oz\u003c\/p\u003e","brand":"JOSE GOURMET","offers":[{"title":"Default Title","offer_id":29740132035,"sku":"5600409200404","price":11.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/files\/Tuna_in_Olive_Oil.png?v=1740095280"},{"product_id":"smoked-small-sardines-in-extra-virgin-olive-oil","title":"Smoked Small Sardines in Extra Virgin Olive Oil","description":"\u003cp\u003e3.2oz\u003c\/p\u003e","brand":"JOSE GOURMET","offers":[{"title":"Default Title","offer_id":29740132611,"sku":"5600409200442","price":8.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/files\/Smoked_Small_Sardines_in_EVOO.png?v=1740095230"},{"product_id":"spiced-octopus-in-olive-oil","title":"Spiced Octopus in Olive Oil","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eCaptured in the North East and Eastern and Central Atlantic, our octopus is mixed with two essential ingredients: olive oil and garlic, which give it a special aroma, keeping its original flavour unaltered. With low calories, the octopus is rich in vitamin B12, an active nutrient for brain function and memory performance. Do you remember when you started being so fond of octopus?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOctopuses have three hearts, but this one wanted more! Perhaps because it wanted to hear the heart beating to the sound of its favourite song. So, it swapped some of its legs for some hearts. How many? Just do the maths!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eRecipes\u003c\/h4\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eCHILDREN IN THE KITCHEN\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eDeep fried and breadcrumbed octopus fillets\u003cbr\u003e\u003c\/b\u003eDip 8 octopus tentacles firstly in flour, then in 2 eggs (previously beaten) and finally with breadcrumbs. Deep fry. Serve with mashed potatoes and side salad.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eADULTOS GOURMET\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003ePan fried octopus with mashed potatoes\u003cbr\u003e\u003c\/b\u003eBoil 24 small potatoes. In a frying pan, pour 2 dl olive oil from the tins, 8 garlic cloves (smashed with skin), 2 bay leaves, 1 sprig of rosemary, 3 sprigs of thyme and parsley. Place the octopus in the pan, cover and let it simmer until golden brown in colour on both sides.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"product__copy__author\"\u003e\n\u003cp\u003e\u003cstrong\u003eIllustration\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEmílio Remelhe\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eText\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEugénio Roda\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecipes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eLuís Baena\u003c\/p\u003e\n\u003c\/div\u003e","brand":"JOSE GOURMET","offers":[{"title":"Default Title","offer_id":31121961877598,"sku":"5600409200596","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/files\/octopuscopy.png?v=1740095067"},{"product_id":"tuna-pat","title":"Tuna Pate","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eTuna Pâté\u003c\/h2\u003e\n\u003cp\u003eOur tuna is fished from the Atlantic and Pacific Oceans, without ever losing its properties and initial freshness. Our delicious pâté can be savored\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eau naturel\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eor in combination with other foods in a variety of different dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSome days your appetite meets your gastronomical curiosity!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003chr\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eRecipes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCHILDREN IN THE KITCHEN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRussian Salad with tuna Pâté\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003eServes 4 to 6 children\u003cbr\u003e\u003c\/strong\u003eBoil 2 eggs and cool down in cold water. Separately, boil 800gr of diced potatoes, add 125 gr of diced carrots and 100 gr of peas, and salt. Drain and then mix the potatoes, the carrots and the peas, adding 4 or 5 tablespoons of mayonnaise, 80 gr of tomato cut in cubes and 2 cans of pâté. To finish, add chopped parsley as needed and a boiled egg, mashed in a colander, either using your fingers or a spoon.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eADULTS GOURMET\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBasmati rice salad with tuna and almond pâté\u003cbr\u003eServes 4 to 6 adults\u003cbr\u003e\u003c\/strong\u003eBoil 100 gr of basmati rice, usually with ¼ of chicken broth. Cool down in a tray so that the grains remain firm. Place 25 gr of unpeeled almond kernel in the oven until it cracks. Start preparing the sauce by mixing 60 gr of mayonnaise with ½ teaspoon of curry powder and a bit of cold chicken broth. Combine all the elements with the tuna pâté (2 cans), decorate with chopped parsley and eat.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"product__copy__author\"\u003e\n\u003cp\u003e\u003cstrong\u003eIllustration\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMónica Correia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eText\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEugénio Roda\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecipes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eLuís Baena\u003c\/p\u003e\n\u003c\/div\u003e","brand":"JOSE GOURMET","offers":[{"title":"Default Title","offer_id":31121961910366,"sku":"5600409200909","price":4.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/files\/ScreenShot2020-03-22at8.20.15AM.png?v=1740095010"},{"product_id":"sardines-in-tomato-sauce-1","title":"Sardines in Tomato Sauce","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003csection class=\"section section--product\"\u003e\n\u003cdiv class=\"container\"\u003e\n\u003cdiv class=\"product product--entry\"\u003e\n\u003cdiv class=\"row row--flex\"\u003e\n\u003cdiv class=\"col col--lg-6 col--md-6 col--sm-12 col--xs-12\"\u003e\n\u003cdiv class=\"product__copy\"\u003e\n\u003cp\u003eTomato 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOnce 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 …\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003chr\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eRecipes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCHILDREN IN THE KITCHEN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eClub sandwich with sardines in Tomato 2 people – 2 cans\u003cbr\u003e\u003c\/strong\u003eToast 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.\u003cbr\u003e2 hardboiled eggs, pan-fry 4 slices of bacon slowly in a non-stick frying pan. Remove all fat. Cut 6 slices of tomato.\u003cbr\u003eTo 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\u003cbr\u003eAbove put the second slice of bread with the same ingredients as the first layer. Cover everything with the last slice of bread.\u003cbr\u003eCut the slices into four triangles; place them on a plate with straw potatoes in the centre.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eADULTS GOURMET\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003ePenne puttanesca, tomato, anchovies, olives, cappers \u0026amp; Sardines in Tomato 4 persons – 3 cans\u003cbr\u003e\u003c\/strong\u003eHeat 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.\u003cbr\u003eBake 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"product__copy__author\"\u003e\n\u003cp\u003e\u003cstrong\u003eIllustration\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMarta Madureira\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eText\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEugénio Roda\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecipes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eLuís Baena\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection class=\"section section--related\"\u003e\n\u003cdiv class=\"container\"\u003e\u003cheader class=\"section__header\"\u003e\n\u003ch4 class=\"section__heading\"\u003eOther products\u003c\/h4\u003e\n\u003c\/header\u003e\u003c\/div\u003e\n\u003c\/section\u003e","brand":"JOSE GOURMET","offers":[{"title":"Default Title","offer_id":31121962205278,"sku":"5600409200312","price":7.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/files\/ScreenShot2020-03-22at8.14.29AM.png?v=1740095604"},{"product_id":"spiced-calamari-in-ragout-sauce","title":"Spiced Calamari in Ragout Sauce","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eWith a taste of spices… pepper, clove, laurel, the simplicity of this recipe guarantees the qualities and freshness of the fish. Originating in the Atlantic and Pacific oceans, the squids selected to prepare this fish stew offer nutrients that bring added value to the general well-being and health of the consumer. An indispensable delicacy, if you have already savoured it, and an absolute must if you haven’t!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA certain squid wanted to be a painter. Wide-eyed, she would paint just about anything. But as soon as she finished painting, she would change colour and blend with her paintings. That’s why nobody saw her at the exhibition.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eRecipes\u003c\/h4\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eCHILDREN IN THE KITCHEN\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSquid tacos\u003cbr\u003e\u003c\/b\u003eChop 8 iceberg lettuce leaves in julienne style, and then stuff the chopped lettuce into mexican tacos from 1 packet. Cover with 2 tins of squids which have been drained. Use the sauce of the tin and add 4 soup spoons of cream cheese and use as a spread.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eADULTOS GOURMET\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSquid rise with mint and basil\u003cbr\u003e\u003c\/b\u003eFry 1 chopped onion in olive oil and add 200g of carolino rice and stir fry approximately 3’ to 5’. Add 1\/2 | of warm vegetable stock. When the rice is cooked just add 4 squid tins. Add 8 mint leaves, 1\/2 a bunch of sliced basil and 50g of butter. if the rice is not juicy enough, add some more vegetable stock.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"product__copy__author\"\u003e\n\u003cp\u003e\u003cstrong\u003eIllustration\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eJoão Vaz de Carvalho\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eText\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEugénio Roda\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecipes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eLuís Baena\u003c\/p\u003e\n\u003c\/div\u003e","brand":"JOSE GOURMET","offers":[{"title":"Default Title","offer_id":31121962238046,"sku":"5600409200374","price":11.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/files\/spicedcalamari.png?v=1740094933"},{"product_id":"sardines-in-extra-virgin-olive-oil","title":"Sardines in Extra Virgin Olive Oil","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003csection class=\"section section--product\"\u003e\n\u003cdiv class=\"container\"\u003e\n\u003cdiv class=\"product product--entry\"\u003e\n\u003cdiv class=\"row row--flex\"\u003e\n\u003cdiv class=\"col col--lg-6 col--md-6 col--sm-12 col--xs-12\"\u003e\n\u003cdiv class=\"product__copy\"\u003e\n\u003cp\u003eWord 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe 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!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eRecipes\u003c\/h4\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eCHILDREN IN THE KITCHEN\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSardines mayonnaise opened sandwich\u003cbr\u003e\u003c\/b\u003eToast 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.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eADULTOS GOURMET\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eGratinated sardines with a thyme and parsley crust\u003cbr\u003e\u003c\/b\u003eBlend 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"product__copy__author\"\u003e\n\u003cp\u003e\u003cstrong\u003eIllustration\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBernardo Carvalho\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eText\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEugénio Roda\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecipes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eLuís Baena\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection class=\"section section--related\"\u003e\n\u003cdiv class=\"container\"\u003e\u003cheader class=\"section__header\"\u003e\n\u003ch4 class=\"section__heading\"\u003eOther products\u003c\/h4\u003e\n\u003c\/header\u003e\u003c\/div\u003e\n\u003c\/section\u003e","brand":"JOSE GOURMET","offers":[{"title":"Default Title","offer_id":31504667213918,"sku":"5600409200305","price":7.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/files\/smallsardinesevoo.png?v=1740094853"},{"product_id":"small-mackerel-in-olive-oil","title":"Mackerel in Olive Oil","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eMackerel Fillets in Olive Oil\u003c\/h2\u003e\n\u003cp\u003eThe traditional abundance of mackerel in Portuguese waters, and its frequent intake has provided it with a special status at our table. Captured in the north-eastern Atlantic Ocean, this fish represents a food product which has attracted increasing interest, motivated by scientific evidence regarding its nutritional properties.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTired of living winter time in the dark depths of the ocean, a certain mackerel wanted to change its destiny. It turned into fillets and became the seahorses’ keeper, in disguise. Thus, it stopped trembling in fear, and began shaking from the cold.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eRecipes\u003c\/h4\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eCHILDREN IN THE KITCHEN\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eChub mackerel fish fingers\u003cbr\u003e\u003c\/b\u003eBlend together 3 tins of chub mackerel and 150g fresh hake fillets. Place the mix into the mould for making ice cubes and allow to harden.\u003cspan class=\"Apple-converted-space\"\u003e \u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003eDip the cubes into 1 egg yolk and bread crumbs. Deep fry. Serve with a side salad and mayonnaise.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eADULTOS GOURMET\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eTuna tataki in a meIi—mélô with chub mackerel\u003cbr\u003e\u003c\/b\u003eCut 200g of fresh tuna into a parallelepiped shape, season with sea salt and fry in a pan with olive oil over high heat. Cut into slices of 1\/2 cm and alternate With 3 tins of chub mackerel fillets with approximately the same size. Serve with crispy salad seasoned with olive oil and cherry vinegar. Decorate with a reduction of balsamic vinegar until it has a syrup consistency. Can also be served with toasts as an appetizer or with mashed potatoes as a main course.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"product__copy__author\"\u003e\n\u003cp\u003e\u003cstrong\u003eIllustration\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eTeresa Lima\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eText\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEugénio Roda\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecipes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eLuís Baena\u003c\/p\u003e\n\u003c\/div\u003e","brand":"JOSE GOURMET","offers":[{"title":"Default Title","offer_id":31603559006302,"sku":"5600409200343","price":9.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/files\/ScreenShot2020-03-22at7.55.01AM.png?v=1740095179"},{"product_id":"spiced-sardine-pate","title":"Spiced Sardine Paté","description":"","brand":"JOSE GOURMET","offers":[{"title":"Default Title","offer_id":31504671866974,"sku":"5600409200954","price":4.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/files\/8cb95a5fa750f32d889f98a9190e38bf131697fa0a3ede99e3dfa4e0a8c9b837.png?v=1740094623"},{"product_id":"whiting-roe-pate","title":"Whiting Roe Paté","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003csection class=\"section section--product\"\u003e\n\u003cdiv class=\"container\"\u003e\n\u003cdiv class=\"product product--entry\"\u003e\n\u003cdiv class=\"row row--flex\"\u003e\n\u003cdiv class=\"col col--lg-6 col--md-6 col--sm-12 col--xs-12\"\u003e\n\u003cdiv class=\"product__copy\"\u003e\n\u003cp\u003eRoes are a highly nutritious food. Our roes from whiting fished in the northeast Atlantic Ocean provide the freshness and flavor which we then season with olive oil, tomato, vinegar and pepper to put together an irresistible snack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSome days all you want is to spend your afternoons surrounded by these delights!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003chr\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eRecipes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCHILDREN IN THE KITCHEN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClub Sandwich with Whiting Roe Pâté\u003cbr\u003eRecipe for 1 child\u003cbr\u003e\u003c\/strong\u003eMix ½ can of pâté of roes with mayonnaise as needed, and julienne-sliced lettuce, also as needed. Toast 3 slices from a loaf of bread and put half of the mixture on the first slice of bread. Next, place a slice of ham, a slice of cheese, 2 slices of a ripe tomato, 1 boiled (or fried) egg and, finally, 2 slices of fried bacon on top of that first slice. Do the same with a second slice of bread, repeating the ingredients. Set one on top of the other and finish with a third slice of bread. Use four toothpicks to hold it together so that you can cut the sandwich in half. Using a bread knife, cut it diagonally in half and plate up.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eADULTS GOURMET\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAvocado salad with Whiting Roe Pâté\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003eServes 4 to 6 adults\u003cbr\u003e\u003c\/strong\u003ePeel 3 avocados, keep half of the dose and mash the other half, adding 4 tablespoons of extra olive oil and 2 tablespoon of lemon juice until you get a homogeneous paste.\u003cbr\u003eMix 2 cans of pâté of hake roes with the reserved avocado, add 1 tablespoon of chopped lemon preserve and 1 peeled cucumber, sliced into small rectangles. Place on the plate with 50 gr of crudely chopped coriander.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"product__copy__author\"\u003e\n\u003cp\u003e\u003cstrong\u003eIllustration\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eCatarina Garcia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eText\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEugénio Roda\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecipes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eLuís Baena\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection class=\"section section--related\"\u003e\n\u003cdiv class=\"container\"\u003e\u003cheader class=\"section__header\"\u003e\n\u003ch4 class=\"section__heading\"\u003eOther products\u003c\/h4\u003e\n\u003c\/header\u003e\u003c\/div\u003e\n\u003c\/section\u003e","brand":"JOSE GOURMET","offers":[{"title":"Default Title","offer_id":31504673931358,"sku":"5600409200930","price":6.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/files\/whitingpate.png?v=1740095667"},{"product_id":"codfish-in-olive-oil-garlic","title":"Codfish in Olive Oil \u0026 Garlic","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eCodfish in Olive Oli with Garlic\u003cbr\u003eChristmas Special Edition\u003c\/h2\u003e\n\u003cp\u003eTo talk about cod is to dive in a deeply rooted tradition in Portugal. For a long time, only salted and dried cod deserved full attention. But enthusiasm for canned food started to increase gradually. Caught in the North East Atlantic, the cod we use to prepare our cans is paired with olive oil and garlic, thus preserving the traditional combination of this Portuguese dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOnce upon a time, an olive tree decided to stand by the sea, hoping to spot a codfish. She waited, and waited, and waited some more…but none was to be seen! So patiently did she wait that she forgot to shed her leaves. Finally, she sighted a similar fish, but its head was different. Its head looked like a garlic bulb. The olive tree held on to her best olives and offered her the best oil, as she would do every time somebody came ashore.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003chr\u003e\n\u003csection class=\"section section--product\"\u003e\n\u003cdiv class=\"container\"\u003e\n\u003cdiv class=\"product product--entry\"\u003e\n\u003cdiv class=\"row row--flex\"\u003e\n\u003cdiv class=\"col col--lg-6 col--md-6 col--sm-12 col--xs-12\"\u003e\n\u003cdiv class=\"product__copy\"\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eRecipes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCHILDREN IN THE KITCHEN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCod fish in olive oil and garlic pizza 4 guests 2 tins \/ cans\u003cbr\u003e\u003c\/strong\u003ePre-heat the oven to 220ºC and place a slate on the tray to bake the dough on top.\u003cbr\u003eUse a supermarket base of pizza, cover it with 100 ml of tomato sauce or “passata” mixed with the garlic that’s inside the tins and a branch of basil or oregano.\u003cbr\u003eSprinkle with a little olive oil and distribute about 125 grams of mozzarella for pizza on top.\u003cbr\u003eUse the inside of the preserve as topping. Bake for 8-10 minutes.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eADULTS GOURMET\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cstrong\u003eCod in Garlic and Olive Oil “Migas” 2 people – 2 cans\u003cbr\u003e\u003c\/strong\u003eIn a clay pot, if possible, add some water, a layer of shredded kale, a can of cod, with the oil, thin slices of wheat bread, garlic cloves peeled and crushed, and a little more olive oil.\u003cbr\u003eRepeat this process again with all ingredients.\u003cbr\u003eBake in the oven at 180-200 ° C for a few minutes until the cabbage is cooked and the set is warm.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"product__copy__author\"\u003e\n\u003cp\u003e\u003cstrong\u003eIllustration\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eTiago Galo\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eText\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEugénio Roda\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection class=\"section section--related\"\u003e\n\u003cdiv class=\"container\"\u003e\n\u003cheader class=\"section__header\"\u003e\u003c\/header\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"product__copy__author\"\u003e\u003c\/div\u003e","brand":"JOSE GOURMET","offers":[{"title":"Default Title","offer_id":32272471949406,"sku":"5600409200558","price":10.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/files\/codfish.png?v=1740095705"},{"product_id":"fried-mussels-in-marinade","title":"Fried Mussels in Marinade","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003e\u003c\/h2\u003e\n\u003csection class=\"section section--related\"\u003e\u003c\/section\u003e\n\u003cdiv class=\"product__copy__author\"\u003e\u003c\/div\u003e","brand":"JOSE GOURMET","offers":[{"title":"Default Title","offer_id":32272476274782,"sku":"5600409202347","price":14.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/files\/Fried-Mussels-in-Marinade.png?v=1740095796"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/collections\/JOSE_GOURMET_65eec940-14a2-47d4-b860-edb0e658f5d8.jpg?v=1536621517","url":"https:\/\/www.broomestgeneral.sbs\/collections\/jose-gourmet.oembed","provider":"Broome Street General Store","version":"1.0","type":"link"}