Page 112 - VDL_Living2013_web

112 vale do lobo LiVing

Preparation:

Sauté the olive oil and garlic and add the fresh spinach until wilted. Finish with fresh cream. Wash the sweet potato well. Cut into very fine round slices. Deep fry until golden and crispy Skewer tomatoes, season and grill.

Roll the steak to make a bar-rel shape.

Season with salt & pepper. Grill to your liking. Deep fry homemade French fries and serve with steak, spinach, tomatoes and sweet potato garnish.

Ingredients:

• 280g premium fillet steak • 100g fresh spinach • 20ml olive oil • 5g garlic • 10ml fresh cream • 50g sweet potato (to decorat • 150g homemade French fries • 50g on the vine cherry tomatoes • Salt & pepper

Filet Mignon by Monty’s

Serves 1

Preparation:

Make the sauce by sautéing the onion, garlic and bacon in the olive oil.

Add the sundried tomatoes. Add white wine and cream and reduce until sauce thickens. Finish with fresh tarragon. Cook vegetables to your liking. Marinate the monkfish with salt, pepper, lemon and rosemary.

Ingredients:

• 500g monkfish (cleaned and cut into pieces)

• 6 large prawns (with heads on) • 50ml olive oil • Salt & pepper • 1 whole lemon • 10g fresh rosemary • 20g flour • 100g carrots • 100g french beans • 100g broccoli • 200g white rice

Sauce:

• 10ml olive oil • 20ml white wine

• 80g sundried tomatoes (cut into cubes)

• 100g bacon (cut into cubes) • 1 medium onion (finely chopped) • 2 cloves of garlic (finely chopped) • 200ml fresh cream • 20g fresh tarragon

Monkfish by La Terrazza

Serves 2

Roll in seasoned flour and panfry until golden.

Add the sauce to this and put in the oven for 10-15 minutes at 170ºc.

Put the prawns on 2 skewers, panfry in olive oil.

Remove monkfish fromoven and serve with prawns.