A ceia ultima-Casa Rosada os hospedeiros
The task of cooking prawns fell upon Joli, Jorge Nunes,food and wine blogger.German blogging couple Nicky and Oliver set to preparing us a salad of muxama with rocket and citrus balsamic reduction.
With her culinary sparkle and inspiration Isabel Zibaia Rafael ( www.cincoquartosdelaranja.com ) was assisted by Adriana from chefagency in the prep for a sweet potato salad, and the Baila (sea Bass) which she baked in the oven.
The thespian busied himself preparing a Casa Rosada signature dish Filetes de salmonetes pan fried in mustard seeds and red onion.
I prepared sesame lime and soy tuna skewers which I cooked on salt stones.
The only disappointment of the evening was when we discovered that the large Dourada we were going to bake in a salt crust had had its scales removed and therefore was no good for the star task we had intended.You don’t scale the fish. If you scale it, the salt is absobed through the skin rendering the fish inedibly salty. Scales protect your dinner. Not so ours.
The most popular plate of the evening however was my very own Flor de sal Caramel Brownies.I gave a step by step demonstration of how they are made.Unfortunately our bloggers were so pre-occupied with eating them that they forgot about their photo opportunities and we were left with no record of the finished product."Punishment for gluttons" I would say.
© Foto: João Pedro Rato com Canon EOS 60D
|FOTO:Raul lufinha@ http://mesa-do-chef.blogs.sapo.pt|
The food was washed down with two splendid Douro wines from the house of Carm.Maria de Lourdes Branco 2011 and Vinho Tinto Reserva 2011.
|FOTO:Raul lufinha@ http://mesa-do-chef.blogs.sapo.pt |
What a great end to an information packed weekend. Brindamos a todos!
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