»MENU ACROSS EUROPE« Another fabulous recipe by another fabulous chef… JOSÉ AVILLEZ opened his restaurant BELCANTO totally renewed, in the beginning of 2012 in the historical center of Lisbon. »By nature, we are nonconformists. Every day we hope to learn and find answers to the questions that crop up and allow us to develop and move forward«, is one of his principles.
//quote: Belcanto website
The following recipe by José Avillez is his interpretation of a traditional Portuguese stew, which certainly can be called as one of the national dishes of Portugal…
[BY JOSÉ AVILLEZ]
VEAL TROTTER BROTH
of fresh parsley
TO FINISH THE BROTH
porc jowl or bacon
»Farinheira« cured sausage
»Morcela« cured sausage
of fresh peppermint
Fleur de sel
small peppermint leaves
VEAL TROTTER BROTH
In advance, season the jowl or bacon and allow to pickle for 6 hours.
Then rinse, dry and place the meat in a vacuum bag. Next, cook it for 16 hours at 63°C. If you don’t have vacuum bags, poach it in unsalted water for 2 hours in a slow boil.
To prepare the broth, singe [flame] the veal trotter and leave it in water to bleed.
Next, open the veal trotter and spread 21g of sea salt inside, add bay leaf. Allow to infuse the flavors for 24 to 48 hours.
Wash the veal trotter thoroughly and put it in a saucepan with 2 litres of water.
Add the onion, cloves, pepper, chicken leg, chickpeas, carrot and the parsley. Simmer for 4 hours.
To finish the veal trotter broth, aromatize it with the cured sausages and the chorizo [chopped into slices]. Cook them in the broth for 30 minutes.
Strain the broth through a fine mesh sieve and keep separately aside sausages and broth. Finish with fresh peppermint, allowing it to infuse for 10 minutes.
Cut the cabbage into pieces, wash and drain.
Sauté 1 onion [coarsely chopped] in olive oil. Add the cabbage, stir, add some broth and boil/stew until the cabbage is well cooked.
With a hand blender, mash the cabbage for 5 minutes at maximum speed. Strain the purée through a fine mesh sieve and correct the seasoning by adding the mustard. Put aside.
FINISHING & PLATING
Peel the baby turnips and simmer them in the broth, until done. Next, cut them into quarters. Cook the pearl onions in the same way, and cut them in halves. Also cook the baby carrots.
Cut the cabbage leaves into pieces of about 12cm in diameter and cook them in the broth.
Reheat the »Cozido« broth with the vegetables. Also reheat the jowl or bacon.
Plate the jowl/bacon with the cabbage purée and the cabbage leaves, seasoning with Fleur de sel.
Scatter some small peppermint leaves, the pieces of turnip, the carrots and the onions, and serve the »Cozido« broth in a small jar.
PLEASE KEEP IN MIND...
TOP CHEFS ARE ARTISTS!
Their delicious dishes are artworks, created on the basis of their skills, their creativity and their intuition. Mostly they’re using their recipes as suggestions ore helpful reminders. Some of the published recipes are unworked originals [copies] of the chefs, written in form of notes. And exactly these one, primarily are meant to be a source of inspiration for your practical experiments »at the stove« and should not be regarded as step-by-step cooking instructions.
[BY RODOLFO TRISTÃO]
Touriga Nacional, Tinta Roriz, Jaen
Exposition north/south; 350m to 400m a.s.l.
The vine is grown within a program of integrated protection. Infestation control is carried out through soil movement.
Sandy with granite base
Grape-picking is done by hand, caste by caste, when they reach the ideal point of ripeness. Normally between the second fortnight of September and the first fortnight in October. The harvest is placed in small 10kg boxes.
The vinification takes place in French oak barrels and the wine remains there for 15 months so as to realize the potential of its structure and complexity.
//quote: Quinta de Lemos
MENU ACROSS EUROPE
[LINCHPIN.CLUB FEAT. FAVE RESTAURANTS | WINTER 2016/17]
For the second time, at the end of the year, we want to thank our guests and readers with a especially menu, interesting recipes and exciting wine recommendations.
For this we have asked chefs & teams of european top-restaurants for recipes of their signature dishes for the winter season.
The result is a unique menu with 11 dishes from Denmark, Germany, Liechtenstein, Italy, Poland, Portugal, Estonia, Croatia, Serbia, Austria and Greece.
photo credit: MARIANA MARQUES
A good time for everyone out there!
And what will you eat today?