Miminho Duck in Crispy Nest Obidos Recipe

 ”Miminho Duck in Crispy Nest”

Competitor: Tiago Costa
Portugal
(Apologies for any errors in translation, I have kept as close to the original as possible)

ingredients
Cooked shredded Duck Breast
1 sheet of filo dough
75 g mixed lettuce clean
150 g wild berries (50g fresh)
50 g foie gras
1 apple
Salt & pepper
150 g sugar
Vinegar
100 g dark chocolate
100 g butter melted

Preparation
Set oven to 200°C
First clean the foie gras of any veins that may exist. Season with salt, pepper and apple and cook over a bain marie for about 20 minutes at 120°C.
In a separate pot, add 100 g of fruit, sugar with a little water and when reduced add a splash of vinegar.
Cook a little further and remove from heat, add the chocolate and stir till dissolved to finish the vinaigrette chocolate.
Brush the filo pastry with melted butter, cut into strips and layer to form into a basket shape – a teacup is a good mould.
Cook in the oven for a few minutes to form the basket.
Add the shredded duck breasts to the basket with salad greens and foie gras on top.  Finally, spread the fruits of the forest for the fresh dish and season it elegantly with the vinaigrette chocolate.

George’s Glorious Jam Loaf

George’s Glorious Jam Loaf

One of the great things about being a cook is that you meet other cooks and friends who love to cook. Over a coffee one can be solving the problems of the world when a recipe pops into the conversation and all interest is diverted to an intense discussion on ingredients, methods, visual presentation and the absolute yumminess of a creation.  In some ways more immediately satisfying than the stuff that overwhelms us on a daily basis!

 220g self raising flour, sifted
1 tsp baking powder
220g butter
220g caster sugar
2 goose eggs or 4 large hen’s eggs
6 drops of vanilla essence
Best strawberry jam

Turn oven to 175°. Prepare a large loaf tin or two smaller ones, by lining and greasing all sides.
Put all ingredients into a large mixing bowl and whisk together till combined.
Simply spoon some of the mixture into the prepared loaf tin.
Add a couple of teaspoons of the best strawberry jam you can find and then repeat with more mixture and more spoonfuls of jam according to taste.

Bake in the oven for approximately 30 minutes.

When cool turn onto a wire rack.
You can finish the cake with a plain water icing if desired:
Mix icing sugar, water or add a touch of fresh lemon juice and drizzle over the cake.

Flapjacks

Flapjacks

Kids love making Flapjacks as they are fun and easy, lots of mixing, melting and tasting. They are a good portable breakfast and great for dealing with sugar cravings.

We always make a lot of Flapjacks and this is a big recipe, if it’s too much for you, halve the quantities – but not the cooking time!

340g butter
220g brown sugar
4 Tbs golden syrup or honey
500g rolled oats
Sesame seeds (optional)

Turn the oven to 190°C.  You will need two or three large pans.

Melt butter over a low heat.  Add sugar and syrup and stir in oats.  Dollop spoonfuls of mixture into the pans and smooth flat with the back of a large metal spoon.  Sprinkle over the sesame seeds if you are using them.  Bake for 20 – 30 minutes till golden brown.  As soon as they come out of the oven, mark with a sharp knife into portion sizes of your choice.  Once cooled and set, break and eat.

These store well for a few weeks in an airtight container.

Enjoy the guilt free nourishment.

From Everlasting Cakes Cookbook.

Violet Crystals

I am being asked how to make the Violet Crystals that are used to decorate Red Wine Chocolate Cake – hope this helps:

Carat Chocolat Obidos Recipe

“Carat Chocolat”
Contestant: Goncalo Barra
Portugal

(Apologies for any errors in translation, I have kept as close to the original as possible)

Candy Monte Castro

Ingredients
250 g fresh goat’s milk curd
125 g pine nuts
Late harvest wine (chef suggests Aneto ) infused with saffron (soaked for a about a week)
Chocolate for moulds – Kul Kul, or other pure dark chocolate

Filling
Process the curd and pine nuts in a food processor, till a smooth uniform cream is produced. Keeping the processor on, slowly drip the wine into the mixture till it reaches the consistency of mayonnaise, and it is done.

Chocolate
Prepare chocolate shells by melting the chocolate to 49º – 50ºC (in a bowl over hot water), and no more, really slowly, go trough the thermic shock (I used the fresh water bowl technique), down to 29º – 30º C, and then bring it up and keep it in some 31º – 33º degrees. Once the chocolate is tempered, pour into the mould, the shell should be formed in a thermic shock environment , and I suggest a reserve in the freezer, for 10 to 15 minutes in minus 10º C.

Hard polycarbonate moulds are the best chocolate moulds to use.

Fill the newly formed shells with the cream up to 2/3 (two thirds) and no more, and when the shell is filled it must be “shoed” on, with a layer of chocolate and undergo further thermic shock till set.

Goncalo and his yummy chocolates

Photographs: Ruth Rafaela

Overall Winner Peter Maximino

Overall Winner Peter Maximino of Portugal made
Cream of Spicy Chocolate Soup with Foie Gras Sponge and Crispy Onion

(Apologies for any errors in translation, I have kept as close to the original as possible)

Cream of Spicy Chocolate Soup
ingredients:
100 g cocoa 70% chocolate broken
100 ml cream
5 g green pepper
3 g of saffron filaments

Preparation:
Bring the cream to the boil with pepper and saffron, to 80°C.
Remove from heat, add the chocolate and stir until dissolved.
Pour into a china bowl and chill.

Sponge Foie Gras
ingredients:
90 g foie gras
80 g flour type 55
3 eggs
2 egg yolks
Chicken Stock (about 200ml)
Black Pepper and Salt to taste

Preparation:
Place the foie gras and stock in a saucepan on the stove, seasoning with salt and pepper, cook until the temperature of 80°C.
Allow to cool to reach 40°C
Beat up the eggs and flour and add to the stock.
Pour mixture into microwavable moulds (greased ramekins would do), and cook for 30 seconds in the microwave.

Crispy Red Onion
ingredients:
1 onion (medium size)
20 g icing sugar

Preparation:
Set oven to 90°C
Cut three very thin slices of onion and place on a plate pre-dusted with icing sugar
Sprinkle onion again with icing sugar and place in the oven for one hour.

Serving
Pour the velvety soup into a bowl, dot with cream, add foie sponge and crispy onion.

Ronit’s ‘Easy’ Obidos Recipe

Ronit has asked me to Publish this Recipe, as it is a lot easier than the two hour recipe she shared with us in Obidos:

Shoshy’s truffles

1 cup macadamia blended

3/4 cup honey/maple/agave

2 tablespoons raisins

1/2 cup carob powder

1/2 cup cacao powder

1/2 teaspoon vanilla or1/4 inch vanilla bean

1-2 pinches salt

1-2 cups walnuts broken

process everything together except walnuts until smooth… fold in walnuts. make into balls put on waxed paper and let cool in freezer … or put into a bucket and eat as is!!!!!