Bom Petisco, mango and oregano paté


3 x 120 g Natural Bom Petisco
20 g Chopped garlic
100 g Chopped onion
120 g Mango in cubes
1 dl White wine
1 c. sopa Oregano
0,5 dl Extra virgin olive oil
q.b White wine vinegar
q.b. Traditional sea salt
q.b. Ground black pepper


Cook the garlic and onion in olive oil.

Add the mango with wine, and leave to cook for 5 minutes.

Add the tuna, oregano and a splash of vinegar. Season with salt and pepper, and blend the mixture.

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