Ideas for making these 4 dishes from the cooks who participated within the Continente Meals Pageant – Nacional

A standard and iconic duck rice or a scrumptious paella to be repeated over and over on the desk. These are simply a few of the dishes that we had been capable of style on the Continente Meals Pageant, held this Saturday and Sunday, respectively 9 and 10 July, on the Parque da Cidade, in Porto.

The occasion introduced collectively music – with names comparable to Tony Carreira, Fernando Daniel, Carolina Deslandes and Daniela Mercury -, meals tastings, outside actions and workshops. The mission of the continent? Make it simpler for everybody to entry the very best issues in life.

And what higher factor than scrumptious meals to the sound of fine music? We have now doubts. In the course of the two days of the pageant, everybody who visited the Parque da Cidade had the chance to see a few of the most vital cooks of Portuguese delicacies in motion, comparable to Hélio Loureiro, Justa Nobre, Manuel Almeida and Rui Paula.

We, accustomed to this interrogation, took braveness and went to ask a few of them if they’d inform us some secrets and techniques in regards to the scrumptious dishes they ready on the Continente Meals Pageant. The thought, in fact, was to duplicate these profitable recipes at dwelling to point out our associates that we additionally know methods to add aptitude to the kitchen.

And look what we have carried out. We do not have the entire recipe, as a result of the very best secrets and techniques must be stored properly, however with the following tips you possibly can’t go incorrect at dwelling.

Chef Justa Nobre defined how to not miss his scrumptious duck rice, whereas Chef Chakall confirmed us how he often makes his wonderful paella. Cooks Rui Paula and Cris Mota inform us how polo curry and Brazilian feijoada are made respectively.

See the recipes beneath.

A paelha for chef Chakall

Suggestions for making these 4 dishes from the cooks current on the Continente Meals Pageant “data-title =” Suggestions for making these 4 dishes from the cooks current on the Continente Meals Pageant – Suggestions for making these 4 dishes from the cooks who had been on the Meals Pageant Mainland Meals – MAGG “>

In case you are in search of a recipe that you would be able to make in a short while, it’s best to overlook about paella as a result of this dish takes time. Chef Chakall himself says it in an interview with MAGG on the Continente Meals Pageant.

It is simply that what looks as if a straightforward recipe is not actually for amateurs or fast meals. “It is onerous to prepare dinner rice and make it,” she defined. However you additionally do not have to surrender now. In line with Chef Chakall, anybody can do it. “It’s possible you’ll be incorrect the primary time, however you then get there.”

To begin, fry the shellfish and greens (peppers, onions and peas) individually. Fry with garlic, tomato, tomato sauce and white wine.

Subsequent, add the greens and seafood. Add the broth, rice and prepare dinner over low warmth for a couple of minutes with out stirring.

However watch out, select rice and seafood rigorously. The key of a tasty and creamy paella like Chef Chakall’s requires the correct components. “Rice should be your rice and high quality fish,” she confesses to MAGG.

Duck rice by chef Justa Nobre

Suggestions for making these 4 dishes from the cooks current on the Continente Meals Pageant “data-title =” Suggestions for making these 4 dishes from the cooks current on the Continente Meals Pageant – Suggestions for making these 4 dishes from the cooks who had been on the Meals Pageant Mainland Meals – MAGG “> The tips for making these 4 dishes from the chefs present at the Continente Food Festival

As in virtually all dishes, the standard of the components dictates the flavour of the delicacy. And for a tasty duck risotto like that of chef Justa Nobre, along with good uncooked supplies, you want good condiments and, in fact, “a variety of care in cooking”, says the chef.

The method takes time and requires persistence. To begin, season the geese. And right here is the key of a lot style. In line with chef Justa Nobre, “there are three issues that give nice style: thyme, orange juice and port wine”

After this seasoning, roast the geese, debon them and take away the pores and skin. Use these two elements to make broth. In any case, that is what offers rice essentially the most taste.

Sauté the chorizo ​​and bacon properly, add the rice and add the duck.

The Brazilian feijoada from chef Cris Mota

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That is the “most emblematic dish from north to south of Brazil”. And it isn’t us who say it, however the chef Cris Mota, one of many protagonists of this Continent Meals Pageant. And it isn’t solely in Brazil that this recipe is profitable, as a result of, in truth, “even the Portuguese actually like feijoada”, he tells us.

To make this dish, begin by skipping the pork in garlic, onion, coriander and “very recent herbs”, provides the chef. Preserve including the beans, a “to include extra taste” method, sharing. Then add the white rice, the cabbage and the farofa.

And it is not simply any lighthouse. In chef Cris Mota’s Brazilian feijoada, farofa is made with bananas and fried in garlic.

You’ll be able to eat it straight away or hold it and devour it the subsequent day. It’s because, for this chef, “the subsequent day [a feijoada] it’s a lot tastier as a result of it has gained all the flavour “.

The key of this dish’s success is easy: “a number of love and a contact of cachaça”, he concludes.

Splintered cod loin by chef Manuel Almeida

Suggestions for making these 4 dishes from the cooks current on the Continente Meals Pageant “data-title =” Suggestions for making these 4 dishes from the cooks current on the Continente Meals Pageant – Suggestions for making these 4 dishes from the cooks who had been on the Meals Pageant Mainland Meals – MAGG “> The tips for making these 4 dishes from the chefs present at the Continente Food Festival

Among the many most common Portuguese dishes, there’s one we love and all the time know properly: cod. And chef Manuel Almeida insisted on bringing this ingredient to the Continente Meals Pageant. How? Presenting it in a chic and attractive means.

The key of the minced loin of cod in a corn bread crust lies within the “high quality of the merchandise, within the cooking time and within the remedy of the product”, explains the chef.

In case you have not had the chance to style it otherwise you wish to repeat the recipe, be aware of the cooking process: bake the potatoes with salt and fragrant herbs, take away and mash them. Add chickpea hummus, turnip greens, crumbled bread, cod fillet (high quality, in fact), olive paste and garlic aioli.

Then put all the things within the oven and luxuriate in your meal. If you happen to’re ready for a magical tip for many taste, know that it is actually all in love. “The key would not exist, my mom taught me.”

To make issues worse.

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