John Myers
Contents
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Ingredients
Feijoada (Portuguese bean vegetables):
- 150 g Chorizo
- 600 g Pork knuckle with bone
- 500 g Ribs
- 100 ml Olive oil
- 1 Pc. Onion
- 3 Pc. Garlic cloves
- 200 g Carrots
- 1 bunch Parsley
- 150 g Smoked bacon
- Salt
- Pepper
- 800 g Beans cooked white (Cannellini)
- 3 Pc. Bay leaves
- 400 g Chopped tomatoes
- Paprika powder (smoked)
Pumpkin Seed Butter:
- 100 g Butter
- 100 g Cream cheese
- Salt
- Pepper
- 80 g Pumpkin seeds
- 1 Pc. Shallot
- 1 Pc. Clove of garlic
- 2 tbsp Pumpkin seed oil
- 1 tbsp Apple Cider Vinegar
Sweet potato and pepper tower:
- 1,4 kg Sweet potatoes
- 2 Pc. Red peppers
- 2 Pc. Peppers yellow
- Olive oil
- Salt
- Pepper
- 100 g Manchego cheese
- 2 tbsp Tahini
- 8 tbsp Lime juice
Rack of Lamb:
- 1 kg Rack of Lamb
- Salt
- Pepper
- 50 ml Olive oil
Instructions
Feijoada (Portuguese bean vegetables):
- Dice half of the chorizo and place in a saucepan with the pork knuckle, ribs and a little salt and fill with water. Let everything simmer in a closed pot for about 2 hours, let it steep overnight, then briefly bring to the boil again. Strain off the stock and set it aside.
- Chop the onion and garlic, cut the carrots into thin slices, wash and roughly chop the parsley, dice the smoked bacon and the rest of the chorizo.
- Heat the olive oil and briefly fry the chopped onion and garlic. Now add the carrots, parsley, smoked bacon and chorizo and fry for about 5 minutes. Season with salt, pepper and the smoked paprika powder. Stir well once and mix with the can of tomatoes.
- After 5 minutes add the 2 cans of beans including juice and simmer for another 10 minutes. Finally add the meat stock and reduce it again until the desired creamy texture is achieved. Finally season with salt, pepper and the paprika powder.
Pumpkin Seed Butter:
- Mix the butter, cream cheese and a pinch of salt until frothy. Roast the pumpkin seeds in a pan without fat, season with salt and grind finely. Finely dice the shallot and chop the garlic.
- Now mix the pumpkin seeds, diced shallots, garlic, pumpkin seed oil and the butter and cream cheese mixture well. Season everything with salt, pepper and apple cider vinegar.
- Pour the mixture into small molds and let them solidify in the freezer. Take out of the refrigerator 30 minutes before serving and arrange on the plate.
Sweet potato and pepper tower:
- Grill the bell peppers, leave to cool, peel them and cut into strips. Cut 1 kg of sweet potatoes into slices, season with olive oil, salt and pepper and fry in the oven at 180 degrees for about 10-15 minutes, set aside.
- Boil 9,400 g sweet potatoes, puree and mix with salt, pepper, tahini and lime juice. Now rub approx. 80 g of Manchego over the mixture, mix, season to taste again and then pour into the piping bag.
- Now place 5 slices of sweet potato for each tower, overlapping, on a baking sheet covered with baking paper. Place red pepper strips on top and put a layer of sweet potato cream on top. Then again 5 sweet potato slices, now yellow pepper strips, a layer of sweet potato cream and finally another 5 nice sweet potato slices.
- Before the turrets are placed in an oven preheated to 180 degrees for about 15 minutes, rub the remaining Manchego over the turrets.
Rack of Lamb:
- Divide the meat into 5 portions, just season with salt and pepper. Preheat the oven to 140 degrees. Heat the olive oil in a large pan, then fry the loaf vigorously on all sides for 1-2 minutes. Then let the meat cook in the oven for 20 minutes.
- To serve, cut the meat into pieces along the bone and arrange on top of the feijoada. Next to it, serve a sweet potato tower and the pumpkin seed butter.
Nutrition
Serving: 100gCalories: 188kcalCarbohydrates: 6gProtein: 8.7gFat: 14.4g
