Those classic autumn evenings at home are just ahead. Do you need ideas to make them super delicious? We can start with the best complement: Casal Garcia!

Who said that staying at home has to be boring? Nothing better than taking advantage of the long, cold autumn nights to stay in the comfort of home, taking the opportunity to catch up with family, with your better half, or even with that housemate who is already close to you. You just need to choose the Casal Garcia you most like to drink and free your imagination when it comes to light and appetizing food, to accompany your drink. Have no ideas? No problem, we have for you the best tapas for Casal Garcia wines that are more autumnal and festive, quick and perfect for a wine paring – because a homemade happy hour is very important!

Put on your apron on and get to work!

We bring you some tapas suggestions to prepare as a surprise, or to make them in the company of those who will be with you in this tasting evening. And no, it’s not just “typical Spanish” tapas that we have to suggest. It’s much more than that!

Prawns with garlic and coriander

Well, let’s start with a recipe that will always go well at any time of the year.

Although seafood is more associated with hot summer days, it is known that this is a fundamental mistake! Who really doesn’t like fresh and tender prawns, well-seasoned with garlic, coriander and lemon, at any time of the year? That’s right. So let’s get down to business:

Ingredients: (for 2 people)

650g of peeled prawns

¼ cup of olive oil

50g unsalted butter at room temperature

4 chopped garlic cloves

¼ teaspoon of crushed chili

¼ teaspoon of paprika

½ cup of chopped fresh coriander

½ juicy lemon (or 1 small whole)

Salt and black pepper q.s.

Preparation:

Start by preheating the oven at 200ºC. Then, place the prawns thawed and washed in small clay dishes, or others that you have and that are suitable for going to the oven. Water them with lemon juice.

In a frying pan heat the oil and butter, then add the chopped garlic cloves. Slowly saute the garlic until golden, then add the chili, paprika, salt and pepper. Mix all the ingredients well and let it boil for a few minutes (attention, don’t let it burn!). Pour the garlic sauce over the prawns and put the plates in the oven for 15 minutes, add aluminum foil on top to preserve the sauce from the heat.

Serve it with chopped coriander on the top, sliced roasted Alentejo bread and a glass of Casal Garcia White. A timeless combination, always divinely!

Steak and goat cheese crostini

A perfect and light option for those who are solid meat lovers and like to combine it with unexpected flavors.

To prepare this steak, with as much flavor as possible, you will have to marinate it the night before … but don’t worry, it only  takes 5 minutes of your time when you get home after work.

Ingredients: (for 5 people)

2 tablespoons of olive oil

1 tablespoon of smoked paprika

2 teaspoons of red pepper flakes

650g of beef

200g of sliced red peppers

170g of goat cheese

½ cup of fig jam (or one of your choice)

80 ml of rice vinegar

100g of sugar

100 ml of water

1 or 2 baguettes

Salt and black pepper q.s.

Preparation

The night before, put in a reusable plastic bag the mixture of paprika, red pepper flakes, olive oil, as well as salt and pepper q.s. Add the portion of steak purchased and wrap the piece of meat in the spices. Close the bag and place it in the refrigerator overnight.

The next day, put water and rice vinegar in a pan and, when it starts to boil, add the sugar. Then place the sliced ​​red peppers and let them caramelize for about 20 to 30 minutes over medium heat. Remove them from the pan when they are ready.

Heat a non-stick grill over high heat. Grill each side of the steak, about 8 to 10 minutes, to get medium to rare meat. Let the steak rest while you treat the remaining ingredients.

Slice the baguettes and toast them if you wish (in a nonstick skillet or toaster). Finally, slice the steak very finely.

On the baguette slices, put the goat cheese q.b., the meat slices, a portion of red caramelized peppers and fig jam.

Complement these crostinis with a wine marked by notes of red fruits, in order to counteract the sweet and salty present in these tapas. The best option? Casal Garcia Rosé, of course.

Vegetarian stuffed mushrooms

There is also space to cook some vegetarian tapas, isn’t there?

We have a suggestion of stuffed mushrooms that will make everyone’s mouth water.

Ingredients: (for 4 people)

12 whole mushrooms (Portobello small or brown)

¼ cup of extra virgin olive oil

¼ cup of sliced shallots

2 chopped garlic cloves

3 tablespoons of chopped parsley

½ cup of crumbled white bread

¼ cup of grated Parmesan cheese

½ teaspoon of dried oregano or 1 teaspoon of chopped fresh oregano

Salt and pepper q.s.

Preparation:

Preheat the oven to 200ºC. Start by cleaning the mushrooms with kitchen paper, but do not wash them with water as this can affect the final texture. Remove the hard parts of the stem and the cut finely the rest and save it.

Heat a frying pan, over medium heat, with 2 tablespoons of olive oil. Add shallots, garlic, mushroom stems and parsley, with a pinch of salt q.s. Stir and cook for about 5 minutes.

In a bowl, mix the prepared mushrooms with parsley, parmesan cheese, oregano, salt and pepper q.s.

Place the mushrooms face up in an oven tray, fill the mushrooms with the mixture, pressing down as much as possible. If the mixture doesn’t fit all inside the mushrooms, it doesn’t matter… sprinkle on top.

Water the mushrooms with the remaining 2 tablespoons of olive oil. Cover the tray with aluminum foil. Roast the mushrooms for 20 minutes. Once that time has passed, remove the aluminum foil and let it brown for another 10 to 15 minutes.

Remove these delicious vegetarian tapas from the oven and let them cool down a little. Then just serve with the elegant Casal Garcia Sparkling White, which will refresh the vibrant taste of the mushrooms when eating them.

Baked eggplant “fries” with honey and fleur de sel

Your creativity level to cook some tapas at home can go higher.

Why not prepare some bolder and more unusual tapas? Healthy “potato chips” made with eggplant are an excellent option.

Ingredients: (3 servings)

6 Japanese eggplants or 1 normal eggplant

½ cup of white flour

2 eggs

¾ cup of panko breadcrumbs

¼ cup of grated Parmesan cheese

Salt and black pepper q.s.

Fleur de sel and honey for sprinkling

Preparation

Preheat the oven at 220ºC. Peel the eggplant and cut it into pieces, as if they were potatoes for frying.

Put the flour in a container and add the mixed eggs in another. In a separate dish, mix the grated panko bread, cheese, salt and pepper q.s.

Pass each of the eggplant pieces through the 3 containers, in the following order: flour, eggs and mix with the bread crumbs panko.

Place the eggplant “fries” on a baking tray. Let them brown for about 10 minutes, until they are very crunchy.

Sprinkle with fleur de sel and honey q.s. and serve it with an ideal wine to go along with sweet tapas: Casal Garcia Sparkling Rosé. Our promise? All tastes and senses will be more alive than ever!

Crispy Spanish Churros

One of the most traditional desserts in Spain is el churros!

Amaze those who live with you in this tapas evening, with a hot and crunchy option on the outside, and soft on the inside. Sweet tapas, in the manner of nuestros hermanos, with melted chocolate to accompany. Impossible to resist!

Ingredients: (6 servings)

1 tablete de chocolate negro

Frying oil

1 cup of water

1 tablespoon vegetable oil

1/8 spoon of tea salt

1 teaspoon of granulated sugar

1 cup of white flour

¼ teaspoon of baking powder

Granulated sugar or honey q.s. (optional)

1 tablet of dark chocolate

Preparation:

Add, in a frying pan, enough oil for the churros to fry freely, without the danger of sticking to the bottom. We warn you that the oil reaches about 5cm high in the frying pan. Turn on the stove with the medium-high heat and let it heat up.

In another pan add water, vegetable oil, salt and sugar. Cover it to start boiling.

In a separate bowl add the flour and yeast. Stir with a metal stick, until everything is well incorporated. Add the liquid that was boiling to the bowl where you have the flour combined with the yeast. Mix everything with a fork, until you get a smooth, lump-free dough.

Place the dough preparation in a pastry bag. Add the dough, in small cylinders, inside the frying pan with the boiling oil. Now just let it fry until golden brown.

Remove the churros from the skillet and place them on a clean surface with absorbent paper, in order to remove excess oil.

Sprinkle with granulated sugar, or honey q.s., if you wish. If not, go to the last (and most awaited) step.

Place the chocolate tablet (in small cubes) in a glass bowl, place it over a pot of boiling water, letting the cocoa melt gently.

Serve this sweet tapa with an intensely fruity wine, and you get a highly addictive combination. The answer is just one: Casal Garcia Sweet.

Ready to eat and with an immense desire to try each of these delicacies? Let’s go for it! Share with us the result of your culinary adventures. And what do we always wish for you? Alegria in the art of eating, always in the company of Casal Garcia!

Discover Alegria. Discover Casal Garcia,

Morada. Rua da Aveleda nº2
4560-570 Penafiel | Portugal

tel. (+351) 255 718 200
email. info@casalgarcia.com

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