Receitas Master Class

Appetizer - serves 6

Beetroot hummus

This is not a fixed recipe since it all depends on the quality of ingredients we are using. The most important thing is to taste and correct accordingly to your liking.

Ingredients

Cooked beets - 2 medium beets or 200g
Cooked Chickpeas - 400 g
Lemon juice - 1 or 2 lemons
Tahini - 2 tbsp or 50g
Garlic cloves - 2
Salt - q.b.
Olive oil - q.b.
Pepper - q.b.
Sesame seeds - q.b.

Cooking steps

1. Put all ingredients in a food processor and mix at maximum velocity until you get a smooth paste.
2. Taste and correct. Add more lemon juice or olive oil if needed. Correct salt and pepper to taste.
3. Plate and finish with sesame seeds, Esporão olive oil and parsley

Vegan dish - serves 2 to 3

Pumpkin risotto

Ingredients

Rice - 160 g
Onion - 1 small
Roasted pumpkin pure - 100 g
Olive oil - q.b.
Vegetable stock - 0.6 to 1 L
White wine - q.b.
Aromatic herbs - q.b.
Salt - q.b.
Pepper - q.b.
Hazelnuts - 50 g

Cooking steps

EXTRAS
1. Cut the pumpkin in cubes.
2. Sprinkle them with olive oil, a bit of salt and place them in a oven tray covered with vegetable paper in the oven for 180 C for 10 to 15 minutes.
3. Put half of the pumpkin cubes in a food processor and mix until pure.
4. Roast some hazelnuts in a frying pan.

RISOTTO
1. Put the vegetable stock to boil.
2. Sauté the chopped onion.
3. When onion is brown add minced garlic.
3. Add the rice and stir gently for 1 minute.
4. Add white wine and stir.
5. When wine has completely evaporated, add stock little by little and keep stirring.
6. Repeat previous step until rice is creamy and cooked all dente.
7. Add the pure and stir.
8. Correct flavours.
9. Serve with roasted hazelnuts, the rest of the roasted pumpkin cubes and some balsamic vinegar.

Main course - serves 6

Duck risotto

Ingredients

Rice - 400 g
Onion - 1 medium
Garlic - 5 cloves
Duck - 600 g
Olive oil - q.b.
Duck stock - 1.5 L
White wine - q.b.
Cheese - q.b.
Aromatic herbs - q.b.
Salt - q.b.
Pepper - q.b.
Chorizo - 1

Cooking steps

EXTRAS
1. Slice 1 chorizo.
2. Place chorizo slices in a oven tray and place it in the oven at 120 C for 20 minutes or until roasted.

RISOTTO
1. Put the duck stock to boil.
2. Separate duck meat from bones and reserve.
2. Sauté the chopped onions.
3. When onion is brown add minced garlic.
3. Add the rice and stir gently for 1 minute.
4. Add white wine and stir.
5. When wine has completely evaporated, add stock little by little and keep stirring.
6. Repeat previous step until rice is creamy and cooked all dente.
7. Correct flavours.
8. Add duck meat and serve with roasted chorizo and balsamic vinegar.

Main course - serves 6

Duck breasts

Ingredients

Duck breasts - 2
Olive oil - q.b.
Red wine - q.b.
Orange juice - 1 orange

Cooking steps

1. Make a few (NOT deep) cuts in x shape in the duck fat and, in a frying pan, place the duck breasts with fat down (hob power 9).
NOTE: if using an iron or aluminium pan, sprinkle a bit of olive oil on the pan.
2. Let the fat melt and roast.
3. When fat is brown turn the breast.
4. When breast meat is brown, turn it upside down again and lower the temperature.
5. After 5 minutes turn it again and let it cook for more 8 to 15 minutes depending how you like your meat.
6. Reserve duck and increase temperature and add red wine, a pinch of salt, a bit of vinegar or lemon juice and orange juice to the fat.
7. After the meat as rested for 6 to 8 minutes, slice it.
8. Serve it with the risotto with smoked salt and the sauce from the pan.

Dessert - serves 30

Apple and berries crumble

Ingredients

APPLES
Apples - 15
Frozen berries - 500g
Brown sugar - 90g

CRUMBLE
Brown sugar - 360g
Flour - 660g
Cinnamon - 3 tbsp
Salt - 1 pinch
Butter - 330g

Cooking steps

1. Peel and slice (thin slices) the apples
2. Mix apples with berries and sugar in a oven tray and reserve
3. In a bowl, mix the flour, sugar, cinnamon, salt and COLD butter till grainy lumps.
5. Place the crumble on top of the apples
6. Put the tray in the oven for 20/25 minutes or until brown.