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Cook Like a Great Portuguese Chef- A Recipe from Chef Rui Paula

By Splash Magazine Staff Writer

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A view from one of the chef's restaurants by the ocean

 

The chef in the garden

 

When we asked Chef Rui Paula, whose Porto restaurant was reviewed by Splash earlier, to share a favorite recipe, he was quick to agree.

 

One of the chef's cookbooks

 

Porto backdrop on book cover

 

Bom apetite!

 

Medalhão Maronês com pastelão de Salpicão

 

Class

Meat

Recipe –  Medalhão Maronês  com pastelão de Salpicão

Maroones medallions with Sausage “pastelão”

Ingredientes

Quantity

Product

7oz200gr

Veal tenderloin

0.3oz10gr

Zucchini

0.3oz10gr

Carrot

0.3oz10gr

Leek

0.3oz10gr

Chinese cabbage

0.7oz20gr

Red potato

0.3oz10gr

Salpicão - traditional Portuguese sausage:  smoked, light brown in color

1

Egg

0.1oz2gr

Parsley

to taste

Fleur de sel

to taste

Olive oil

1fl oz3cl

Jus sauce (details on the preparation in separate tutorial)

Preparation

Steps

1

Clean the meat and cut

2

Season with fleur de sel and olive oil and grill

 

Vegetable julienne

3

Cut the zucchini, the carrot, the leek and the Chinese cabbage very thinly

4

Sauté in olive oil and season with fleur de sel

 

Sausage “pastelão”

5

Bake the potatoes, peel them and cut in to slices

6

Cut the sausage in to very thin slices

7

In a small nonstick sauté pan lay the slices of potato and interim with the sausage slices

8

Season with fleur de sel and olive oil

9

Beat the egg with the parsley and sprinkle over the laired potatoes and the sausage

10

Leave in low heat for 2/3 minutes, so the “pastelão” can get a brownish caramelized color

11

Turn the “pastelão” na leave for another 2/3 minutes

Plating:

 In the center of the plate place “pastelão” and the vegetable julienne. On top place the tenderloin and garnish with jus sauce.

 

 Want to know more about the chef?  Read our full review of DOP Rui in Porto here.

 

Photos courtesy of Chef Rui Paula 

 

 

 

 

 

 

 

 

Published on Jun 23, 2016

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