Bistro des Z'Artes

Location; Corte Real Gallery (Paderne)

21st & 22nd November at 1pm. Live cooking demo with free tasting, wines art & much, much more

Menu

Truffled mushroom soup

Smoked duck & caramelized pear salad with granna padano

Brown soda bread with smoked salmon & warm dill potatoes

Braised pig cheeks with acorn purée

Cranberry & apple crumble

Cinnamon crème brulée

Recipes

Brown soda bread with smoked salmon & warm dill potatoes

Ingredients

1 side Smoked salmon (John Ketley’s is the best)

40g Onion

2cloves Garlic

30ml Olive oil

100g Potatoes

200ml Cream

20g Dill

Salt & pepper to taste

Method

Fry the chopped onion & garlic in the olive oil.

Add the cream and bring to the boil.

Add the potato in 5mm cubes and simmer until nearly cooked.

Season with salt & pepper.

Add chopped dill and serve with the brown bread & smoked salmon.

Brown soda bread

Ingredients

250g Plain flour

250g Wholemeal flour

60g Oatmeal

80g Muesli

1 teaspoon Bicarbonate of soda

1 teaspoon Salt

50g Treacle

500ml Buttermilk

1 Egg

Method

Preheat the oven to 180C

Line two bread tins

Mix all the dry ingredients together.

Mix the treacle with the buttermilk & the egg.

Add the wet ingredients to the dry.

Divide equally between the bread tins and place immediately into the oven.

Bake for 35minutes checking regularly.

The bread is ready when it comes out of the form easily & sounds hollow when patted underneath.

Truffled mushroom soup

Ingredients

60g Onion

2 cloves  Garlic

60ml Olive oil

150g Mushrooms

40g Flour

500ml Milk

400-600ml Water

A few drops of truffle oil

Salt & pepper to taste

Method

Fry the chopped onion & garlic in the olive oil.

Add the sliced mushrooms and cook well until all the liquid has evaporated.

Add the flour and cook for 2 minutes stirring all the time (being very careful it does not stick)

Add the milk a little at a time still stirring.

Add the water until the correct consistency is reached.

Simmer for 5 minutes.

Blend with a soup gun & season.

To serve pour in a few drops of truffle oil & you can top with some milk froth.

Smoked duck & caramelized pear salad with granna padano

Ingredients

1 Duck breast

2 Pears

120g Sugar

10ml Balsamic

50g Granna padano

30g Pomegranate

100g Mixed salad leaves

3 Tea bags

50ml Olive oil

20ml Vinegar

Salt & pepper to taste

Method

Cut all the fat from the duck breast.

Season with salt & pepper.

Place in an old steamer or sieve.

In the bottom of the dry steamer or old pot place the tea leaves from the tea bags & 40g of the sugar.

Place the lid on the steamer and place on the gas until it starts to smoke.

Turn down the heat & leave to cook for 2 minutes more. Move to the side still with the lid on.

After 10minutes remove the breast and place in a freezer bag. Remove all the air and tie a knot.

Place the bag in simmering water for 6 minutes. Remove and leave to cool in the bag.

Cut the pear into wedges and remove the core.

In a dry pan place the rest of the sugar and cook until it reaches a golden caramel.

Add in the pear wedges being careful not to burn yourself as the caramel will spit.

Pour in the balsamic & mix well cooking on a high heat until all the caramel is dissolved.

For the salad arrange the leaves on the plates, finely slice the duck breast to go around.

Place on the pear wedges and sprinkle with pomegranate seeds.

Season with salt & pepper, drizzle with olive oil & vinegar.

Lastly finely grate a little granna padano (or parmesan) cheese on top.

Pigs cheeks with an acorn purée

Ingredients

8pce Pigs cheeks

2 large Onions

3 Carrots

150ml Olive oil

1 good sprig Rosemary

3 Bay leaves

1 Beef stock cube (or great beef stock)

Salt & Pepper (to taste)

½ bottle Red wine (we use Rhea 07 Douro from Decante Vinhos)

400g Acorns

800g Potato

150g Broad beans

150g Cherry tomatoes

150g Chestnuts

Method

Fry off the roughly diced carrots & onions with the chopped garlic in half the olive oil.

Add the pig cheeks with the red wine, herbs, 1 ltr water and season with salt & pepper.

Make sure the cheeks stay covered.

Bring to the boil & skim off any scum that has risen to the surface. Simmer gently for 3 hours.

Leave to cool in it‘s own liquid.

Store in the fridge (this dish tastes better 2 or 3 days after cooking).

Peel & cook the potatoes in boiling salted water, drain and mash.

Add the rest of the olive oil & season with salt & pepper. Mix well & add the acorn powder.

To serve heat up 2 pigs cheeks per person & add some of the juice, when hot add some cooked and peeled broad beans & chestnuts along with the cherry tomatoes.

Place on top of hot spoons of the acorn purée with the sauce & vegetables around.

For the acorn powder:

Cut open the acorn & remove from the shells.

Boil in salted water until tender.

Blend in a food processor & leave for at least 2 days to dry.

Blend the acorns again to a fine powder & use as required.

Cranberry & apple  crumble

Ingredients

400g Apple

100g Cranberry

100g Sugar

250g Flour

125g Butter

Method

Peel and core the apple

Cut into cubes & mix with 50g of the sugar.

Microwave for 1 minute until soft.

Add the frozen  cranberries when hot.

Place into individual dishes.

Cut the cold butter into cubes and rub into the flour until it has a sandy texture.

Mix in the rest of the sugar.

Spoon this mixture on top of the apple mixture & place in the oven at 180C for appox 15minutes.

Serve hot

Cinnamon crème brulée

Ingredients

100ml Milk

300ml Cream

150g Sugar

60ml Honey

5 Eggs

1 teaspoon Cinnamon

Method

Bring the milk, cream & honey to the boil with the ground cinnamon.

Beat the eggs lightly with 90g of the sugar.

Pour the hot cream mixture over the eggs beating all the time (so they do not scramble)

Pour this mixture into and shallow dishes you have.

Bake in the oven at 140C for 30minutes or until set in a water bath.

Leave to cool.

To serve spread with a little sugar & blow torch to caramelize.

Otherwise place under a very hot grill.