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Chef

ENCONTRE O SEU HOTEL BEACHCOMBER PARA AS PRÓXIMAS FÉRIAS

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Chef chefs recipe

Receita do Chefe

Gambas grelhadas com sumo de romã, abóbora sabor gengibre manga, pak choy salteado em molho agridoce e fricassé de arouille com manteiga de tomilho

  • Chef Recipe Chef Recipe

Ingredientes

  • 4 Kg Gambas
  • 1 Kg Xarope de romã
  • 0.5 Kg Abóbora
  • 0.02 Kg gengibre manga
  • 0.5 Kg Pak choy
  • 1 Kg Arouille
  • 0.01 Kg Tomilho
  • 0.05 Kg Cebolas
  • 0.02 Kg Alho
  • 0.05 Kg Cotomili
  • 0.02 L Azeite
  • Sal
  • Pimenta
  • 0.05 Kg Açúcar mascavado
  • Vinagre de sidra
  • 0.05 Kg Ananás
  • 0.02 Kg Pimento vermelho
  • 0.02 Kg Cornichon
  • 0.01 Kg Mostarda à antiga
  • 0.02 Kg Tomate-cereja

 

Realização

  • PASSO 1: GAMBAS GRELHADAS.
    • Descascar e limpar as gambas.
    • Temperar com sal, pimenta, alho, cebola, flor de tomilho e azeite.
    • Grelhar no forno a 180 ◦c durante 4 minutos (média cozedura).
  • PASSO 2: SUMO DE ROMÃ.
    • Fazer uma gastrique, adicionar o sumo de romã e deixar reduzir sob lume brando.
    • Terminar deixando fervilhar as gambas na redução.
    • Verificar o tempero.
  • PASSO 3: ABÓBORA, GENGIBRE MANGA.
    • Fazer uma infusão com açúcar, água, gengibre manga.
    • Descascar, lavar e cortar a abóbora em cubos. 
    • Levar a fritar a abóbora com a cebola, flor de tomilho, folha de caril de frango e mostarda à antiga.
    • Temperar.
    • Deixar cozinhar em lume brando durante 10 minutos.
    • Diluir com a infusão de gengibre e manga.
  • PASSO 4: MOLHO AGRIDOCE.
    • Cortar o ananás, o pimento vermelho, o cornichon em cubinhos e tomate-cereja.
    • Fazer uma gastrique, adicionar os legumes e as frutas em cubinhos.
    • Deixar fervilhar e temperar.
    • Limpar os pak choy e marinar com o molho agridoce.
    • Verificar o tempero.
  • PASSO 5: FRICASSÉ DE AROUILLE.
    • Cortar os arouilles, cebolas, tomilho, alho, maçã do amor, folha de caril de frango.
    • Finalizar com manteiga de tomilho.
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