The dance of fruit and vegetables, the master is the pineapple
Details
- Category: Gourmet
- Cuisine: Portuguese
- Pax: 1
- Difficulty: Easy
- Preparation time: 30 min
Ingredients
- 2 dessert spoons of olive oil
- 1 teaspoon salted butter
- 1 Garlic clove
- 30g wheat croutons
- Strawberry with Port Wine and Chilli – meia.dúzia
- 1 baby beet
- beet sprouts to taste
- Bravo de Esmolfe Apple with Mint and Port Wine – meia-dúzia
- 1 courgette baby
- arugula sprouts to taste
- Pumpkin and Orange and Port Wine – meia.dúzia
- 1 baby carrot
- fresh lemon thyme to taste
- Fig and Orange with Port Wine – meia.dúzia
- 50g Sliced Ham
- 30g Island cheese cured 9 months
Vinaigrette - the master is the pineapple
- 1 tablespoon Pineapple from Azores with lemongrass meia.dúzia
- ¼ Lime
- 20 ml Olive Oil
- 7 ml honey vinegar
- 1 teaspoon mustard
- ¼ shallot
- 10 ml Port Wine Extra Dry
- salt flower to taste
- black pepper to taste
- Micro - Vegetables
Preparation mode:
- Heat a sauté (frying pan) with a spoon of butter and a drizzle of olive oil. Add two cloves of crushed garlic and sauté the courgettes, beets and carrots until lightly browned. Remove and season with fleur de sel and black pepper.
Vinaigrette - the master is the pineapple
- In the glass of the hand blender, add the vinegar, olive oil, chopped shallot, mustard, lime zest, pepper, fleur de sel, port wine and the Azorean pineapple compote with Erva Princípe. Emulsify with the magic wand.
- On a plate, distribute the vinaigrette.
- Put some strawberry jam and over it the beetroot, a crouton and beet sprouts.
- Place some Bravo de Esmolfe apple jam and top it with the courgette, crouton and arugula sprouts.
- Put a little pumpkin jam and on top of that the carrot, a crouton and the lemon thyme.
- Place a little fig jam and on top of it the rolled ham and cheese from the island and a crouton.
- Season with a little more vinaigrette, fleur de sel, black pepper and lemon thyme.
Recipe created by: Lígia Santos – 1st Masterchef of Portugal
