Gave our first cookery workshop this week. The venue was a house on Tavira island. The participants; a small, enthusiastic group of friends, partners and family, all the way from Germany.
The menu
Toasts with muxama, queijo fresco and red pepper coulis
Mackerel and goats´ cheese tartare with ginger and soy
Seared picanha with watercress and walnut pesto
Cuttlefish done two ways
Mango tart
Almond, rosemary and lemon cake
With thanks to Veronika, Hannah and all who took part.
Seared picanha (rump-cap) with watercress, walnut pesto
Serves - 6 - 8
Ingredients:
1 piece of rump cap (picanha) approx. 1 kg
Olive oil
Thyme
35 g walnuts
100 g watercress
35 g parmesan
75 ml extra virgin olive oil
1 - 2 cloves garlic, finely chopped
Red wine vinegar to taste
Method:
Preheat the oven to 200°C. Season the meat with salt and plenty of freshly ground black pepper. Rub the meat all over with a little olive oil. Heat a frying pan over a high flame until very hot. Brown the meat on all sides.
Place the meat in the oven and according to your own taste, remove when done.
Sprinkle the meat with chopped thyme leaves and allow to cool.
To make the pesto, roughly chop the walnuts and watercress and grate the parmesan. Place them together with the olive oil and garlic into a blender or large pestle and mortar and blend/grind to a rough paste.
Season with salt and pepper and add a little vinegar to taste.
When the meat is cold, slice very thinly, arrange on plates and serve with the pesto.
Seared picanha (rump-cap) with watercress, walnut pesto
Serves - 6 - 8
Ingredients:
1 piece of rump cap (picanha) approx. 1 kg
Olive oil
Thyme
35 g walnuts
100 g watercress
35 g parmesan
75 ml extra virgin olive oil
1 - 2 cloves garlic, finely chopped
Red wine vinegar to taste
Method:
Preheat the oven to 200°C. Season the meat with salt and plenty of freshly ground black pepper. Rub the meat all over with a little olive oil. Heat a frying pan over a high flame until very hot. Brown the meat on all sides.
Place the meat in the oven and according to your own taste, remove when done.
Sprinkle the meat with chopped thyme leaves and allow to cool.
To make the pesto, roughly chop the walnuts and watercress and grate the parmesan. Place them together with the olive oil and garlic into a blender or large pestle and mortar and blend/grind to a rough paste.
Season with salt and pepper and add a little vinegar to taste.
When the meat is cold, slice very thinly, arrange on plates and serve with the pesto.
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