{"id":7368,"date":"2014-03-22T11:15:23","date_gmt":"2014-03-22T11:15:23","guid":{"rendered":"http:\/\/eco123.info\/?p=7368"},"modified":"2014-03-22T11:19:52","modified_gmt":"2014-03-22T11:19:52","slug":"enjoy-the-taste-of-spring","status":"publish","type":"post","link":"https:\/\/eco123.info\/en\/portugal-en\/life\/cookery\/enjoy-the-taste-of-spring\/","title":{"rendered":"Enjoy the taste of Spring"},"content":{"rendered":"

Mushrooms, parsley and onion b\u00e9chamel sauce<\/h2>\n

Parsley b\u00e9chamel sauce<\/strong>
\nIngredients:<\/strong>
\nInfusion:
\n<\/strong>450 ml of milk
\n20 gr finely chopped onion
\n3 Szechuan peppers
\n3 coriander seeds<\/p>\n

\"Cogumelos,
Cogumelos, b\u00e9chamel de salsa e cebola<\/figcaption><\/figure>\n

Roux:<\/strong>
\n35 gr butter
\n35 gr flour
\n55 gr parsley<\/p>\n

Method:
\n<\/strong>Place all the infusion ingredients into a pan and bring to the boil on a medium heat. On boiling, remove and cover the pan with Clingfilm to seal in the steam and leave to stand for 20 minutes.
\nIn another pan, fully melt the 35 gr of butter and, when taking on a slightly golden colour, combine the flour and continue stirring to prevent burning. Sieve the infusion and add to the roux, always stirring on a medium heat. When attaining an even texture, remove from the heat and blend. Add the 55 gr of parsley while the initial b\u00e9chamel sauce is still warm to facilitate its grinding. Season with salt and pepper and serve lukewarm.<\/p>\n

Porcino Mushroom Pur\u00e9e
\nIngredients:
\n<\/strong>150 gr porcino mushrooms
\n120 gr of chestnuts
\nButter – 20 % of the total weight<\/p>\n

Method:
\n<\/strong>Boil the chestnuts in a pan of salted water. Stir fry the mushrooms in some
\nOlive oil until fully cooked.
\nWeigh the chestnuts and the mushrooms and then grind. While continuing to grind, add 20% of the total weight in butter.
\nNote: add the butter while the pur\u00e9e is still hot to facilitate emulsification.<\/p>\n

Vegetables:
\n<\/strong>2 baby carrots
\n2 asparagus sticks
\n2 small onions<\/p>\n

Method :
\n<\/strong>Boil the baby carrots and asparagus sticks in water and salt. When cooked, stop this process by immersing in iced water.
\nIntroduce two spoons of butter into a casserole dish and melt until golden. Add the onions and cook until tender.<\/p>\n

Shallot confit
\nIngredients:
\n<\/strong>2 small shallots
\n30 gr of olive oil
\n6 gr of fine salt<\/p>\n

Method:
\n<\/strong>Place all the ingredients into a vacuum bag and steam cook at 85\u00ba for 35 minutes.<\/p>\n

Onion Pur\u00e9e
\nIngredients:
\n<\/strong>10 averagely sized onions
\n150 gr cream
\n15 gr lemon thyme
\nGarlic
\nOlive oil<\/p>\n

Method :
\n<\/strong>Chop the onion into fine slices and add to the already warmed olive oil in a large pan. Cover and leave to cook for three to four hours or until the onions have taken on a brownish tone and stirring every five minutes while always replacing the lid to trap the steam inside the pan. Grind the thyme and the garlic with six soup spoons of olive oil. Add to the onion and cook for a further three minutes. Drain the onions to remove any excess fat and weigh. Place the mixture into a blender and add the cream and an amount of butter corresponding to 20% of the previously established weight.<\/p>\n

Mushrooms
\n<\/strong>Blewit mushrooms
\nPorcini mushrooms
\nEryngii \/ King oyster mushrooms<\/p>\n

Method:
\n<\/strong>Cut each mushroom up into four, stir fry with salt and red pepper. Add four soup spoons of chicken stock and two teaspoons of butter. Cook while continuously stirring in order to glaze the mushrooms. Serve immediately.<\/p>\n

<\/div>
<\/div>\n

Laurel Cr\u00e8me Brull\u00e8<\/h2>\n
\"Laurel
Laurel Cr\u00e8me Brull\u00e8<\/figcaption><\/figure>\n

Ingredients:
\n<\/strong>285 gr of cream
\n44 gr of sugar
\n4 laurel leaves
\n2 yolks
\n1 egg
\n2 sheets of gelatine<\/p>\n

Method:
\n<\/strong>Beat the yolks, egg and sugar until attaining a whitish colour. In a small pan, warm the cream and the laurel leaves until reaching boiling point. Cover with Clingfilm throughout 20 minutes. Then, add the infusion to the egg and sugar and mix until smooth. Add to a pan and cook at a temperature of 80\u00ba. After two minutes add the gelatine, previously soaked in cold water, and use a fork to help fully dissolve. Remove and pour into moulds and chill for three hours. When ready for serving, cover with caster sugar before caramelising with a blowtorch. Serve.<\/p>\n

<\/div>
<\/div>\n

Capresi Salad<\/h2>\n
\"Capresi
Capresi Salad<\/figcaption><\/figure>\n

Pesto
\nIngredients:
\n<\/strong>335 gr Basil
\n40 gr Grated parmesan
\n50 gr Pine nuts
\n18 gr Garlic
\n800 gr Olive oil<\/p>\n

Method :
\n<\/strong>Place the 335g of fresh basil leaves in a pan with water and boil before removing after two minutes and placing the leaves in iced water to stop further cooking. Drain all the water. In a blender, add the pine nuts, the garlic, basil and parmesan. Blend while drizzling in the olive oil until reaching a semi-uniform texture.<\/p>\n

Vinaigrette
\nIngredients:
\n<\/strong>300 gr Olive oil
\n100 gr Grape nut oil
\n50 gr Nut oil
\n150 gr White wine vinegar
\n50 gr White balsamic vinegar
\n30 gr Honey
\n30 gr Dijon mustard<\/p>\n

Method:
\n<\/strong>Measure out all the blue coloured ingredients into a jug. Add the red ingredients into a large bowl and beat until smooth. Slowly combine all the contents of the jug with that in the bowl, stirring continuously. Add salt and pepper to season.<\/p>\n

Mozzarella
\nIngredients:
\n<\/strong>1 fresh mozzarella<\/p>\n

Method:
\n<\/strong>Cut the mozzarella into four pieces.<\/p>\n

Tomato
\nIngredients:
\n<\/strong>2 tomatoes<\/p>\n

Method:
\n<\/strong>Cut the tomatoes into one centimetre thick slices.<\/p>\n

Rocket salad
\nIngredients:
\n<\/strong>Fresh rocket \u2013 45g<\/p>\n

Method:
\n<\/strong>Wash in cold water, rip the largest leaves apart.<\/p>\n

<\/div>
\"\"

About the author<\/h3>\n\t\t\tDaniel Marreiros (21) The youngest chef in Portugal, he runs the kitchen of the restaurant \u201cO Le\u00e3o de Porches\u201d in Lagoa. With a passion for vegetarian cuisine, he loves cooking with mushrooms and truffles. A native of Portim\u00e3o, he goes shopping every day and uses fresh, local, organic ingredients.\n\t\t\t<\/div><\/div>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Mushrooms, parsley and onion b\u00e9chamel sauce Parsley b\u00e9chamel sauce Ingredients: Infusion: 450 ml of milk 20 gr finely chopped onion 3 Szechuan peppers 3 coriander seeds Roux: 35 gr butter 35 gr flour 55 gr parsley Method: Place all the infusion ingredients into a pan and bring to the boil on a medium heat. 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