GTaste

GTAste – All overseas Meetings, Incentives Conferences and other Events offer opportunities for different experiences and sensations. GTAste is intended to explore some of those experiences through the flavours, festivals, fashion and more of our destinations.

Under GTAste you can explore the flavours  and scents of delightful food from our destinations (recipes you can try at home) and read of  destination wines. Some of our recipes will be from the DMCs home “kitchen”. While Switzerland, Morocco, The Balearics and Malta produce some great wines they are either not available in the UK or are hard to find – shame you will have to visit the destination to try their wine!

If you do try any of our recipes or wines please post feedback on GTA’s Facebook or tweet your experience.

Caldo Verde – Portuguese Green Soup

With Winter on the way GTAstes thoughts have turned to warming soups. Serve this spicy Portuguese cabbage or kale soup with a tasty Serra (Sheep) cheese for a warming lunch or starter to dinner.

Ingredients

  • 2 fat onion chopped fine
  • 1 Chorizo sausage
  • 4 cloves garlic crushed
  • 6 large potatoes
  • 60ml/2¼fl oz olive oil
  • 1.5 litres/2 pints 13fl oz good vegetable or chicken stock
  • salt and freshly ground balck pepper to taste
  • 2 bay leaves
  • large bunch of cabbage or kale
  • smoked paprika and olive oil for dressing

Preparation

  • Gently fry the onions and garlic in the olive oil until softened and translucent.
  • Chop the chorizo into small chunks and add to the pan with the onion.
  • Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.
  • Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft.
  • Meanwhile, very finely chop the cabbage or kale
  • When the potatoes are ready, mash them into the broth to make a thick base. Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth.
  • Add as much cabbage as you wish add loads of greens for a heavy soup and less for lighter.
  • Simmer for a few minutes. The soup will go the colour of jade.
  • Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup.
  • Serve with some rustic country bread and Portuguese cheese.
  • Don’t forget a glass of Portuguese wine!