Serves 25
Pasteis de Nata
Puff pastry and sugar syrup
Ingredients
SUGAR SYRUP:
sugar - 300g
Water - 150g
lemon peel - 4 slices
Cinnamon stick - 2
Cooking steps
1. In a pan mix all the ingredients and let it boil WITHOUT stirring. Let the syrup reach 107C.
2. After reaching 107C put the syrup aside and let it cool.
CUSTARD TARTS:
- Open the puff pastry into the mold and fill it with ¾ of cream
- Put in the oven for 8 to 12 minutes at 250C or more if your oven reaches even higher temperatures!
Egg custard
Ingredients
Corn starch - 30 g
Flour - 30 g
Milk - 500 ml
Egg yolks - 6
Egg - 1
Cooking steps
1. Dissolve the flour and starch with a bit of cold milk until you reach a cream without lumps. Mix the remaining milk and bring to boil (stirring ALWAYS).
2. After it starts boiling, let the cream boil for 2 minutes, ALWAYS stirring until thicken.
3. Add the sugar syrup to the cream slowly, mixing with the whisk to avoid lumps.
4. Let the cream cool for 10 minutes.
5. In a bowl mix the egg yolks and the egg.
6. After the 10 minutes have passed, add the mixed “eggs” into the cream and whisk (really well) with the whisker to incorporate everything.
Serves 4 - 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
Red wine - q.b.
Aromatic herbs - q.b.
Salt - q.b.
Pepper - q.b.
Chorizo - 1
Preparation
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 red 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.
Serves 4 - 6
Duck Breasts
Ingredients
Duck breasts - 2
Olive oil - q.b.
Red wine - q.b.
Orange juice - 1 orange
Cooking steps
1. Make small cuts in the duck fat in x shape. Be careful not to cut the meat.
2. Season the fat with salt and pepper.
3. Place the duck breasts, skin side down, in a large, cold skillet. The heat should be low to medium-low. After about 5 minutes, the fat should start to bubble gently and melt, until most of the fat has melted.
4. Adjust the heat so that the skin is golden brown, about 15 minutes.
5. Increase the temperature and turn the brisket and cook about 1 to 2 minutes.
6. Remove the duck from the pan and set aside to rest.
7. Refresh the skillet with wine. Scrape off any golden or brown bits stuck to the skillet and let the wine reduce until only 2 tbsp remains.
8. Add some orange juice and let it reduce.
9. Season the sauce with orange zest and black pepper.
10. Serve with duck breast with smoked salt and the sauce.
Serves 4 - 6
Cantaloupe Gazpacho with Crispy Prosciutto
Ingredients
Cantaloupe/melon – 1.2kg
Cucumber – 1 medium
Shallots – 1 tbsp
Yogurt – 200g
Olive oil – q.b.
Smoked ham – 4 to 6 slices
Mint – 50g
Preparation
GAZPACHO
1. In a blender, combine the cantaloupe, cucumber, shallots, salt, and approximately 50 ml of water. Puree until smooth. Don't use all. Save some ingredients to serve.
2. If blender is too full, transfer half of cantaloupe mixture to a large bowl and add the yogurt to the blender and puree until smooth.
3. Add the olive oil and blend until creamy and very smooth.
4. Pour into the bowl with the rest of the cantaloupe mixture and stir to combine.
5. Chill in the refrigerator until ready to serve.
6. Serve with some cantaloupe, cucumber cubes and mint (you can drizzle some balsamic vinegar)
PROSCIUTTO
1. Preheat the oven to 200º C.
2. Arrange the prosciutto slices in a single layer on a rack or oven tray with vegetable paper
3. Roast until crisp, 6 to 8 minutes.