Bistro Le Coq

Bistro Le Coq

Picanha Invertida (Inverted Picanha) -Fernando Petri

Picanha Invertida (Inverted Picanha)

by Fernando Petri

Hi everyone!

Today I would like to share with you a famous recipe from my home country, Brazil. This special dish is famous on central and south regions of my country. I decided to introduce you this recipe because it is quite simple to prepare, however it comes with a explosion of flavor!

One characteristic that makes this dish unique is that you can diversify the ingredients to fill it! For this time I chose to fill the meat with onions and garlic cream.

Ingredients

1 peace of Picanha (approximately 1kg)

1 or 2 onions

2 garlic cloves (or 4 small)

1 cup of natural yogurt

Vegetable oil

Red pepper

Finely ground salt

Coarsely ground salt

Roasting bag

Matchsticks

Thread

Directions

Using a knife that is long enough to go through the entire peace of picanha, make a cut in the middle of the meat, leaving around 1 inch on both side of it. The cut goes almost through the bottom of the meat. Leave 1 inch of intact meat at the bottom as well.

After this process your picanha might be looking like a bag.

With your hands turn the “bag” inside out, which means that the fat is going to end inside the “bag”. (Be careful not to rip the meat)

Once it is inverted put the coarsely ground salt around the meat and leave it.

While the meat gets salty prepare the garlic cream.

In a liquefier put the garlic cloves, the yogurt, finely ground salt and pepper to taste. Start mixing and slowly add the oil. At the beginning you will notice that the texture is going to be the same as the yogurt.

Keep mixing and slowly adding the oil until you notice that the texture will become similar to a mayonnaise. Once you get the mayo texture stop.

Slice the onions in big pieces.

Take off the extra salt from the meat.

Put the some onions inside the meat.

Put a little of the garlic cream.

Keep adding the onions and the cream until the meat is full (Save some space to close the meat).

With some matchsticks and thread close the meat.

Put it in a roasting bag, then put in a broiler and put in a preheated oven at 375 F (190 C).

After 40 - 45 min, open the bag in order to brown the meat (be careful not to be burned by the steam).

Roast for 15 – 20 more min (you can turn over the meat in order to get a better result of brown in both sides).

Slice it in a place where it is possible to save the sauce released by the meat and serve it with rice and some salad.

Red-Braised Pork with Potatoes Recipe - Sissi

Red-Braised Pork with Potatoes Recipe 

Introducing:

Red-Braised Pork Potatoes is one of the southeast of China traditional food. It is a hot food and it use pork belly, so the key is this kind of meat because pork belly prefect combines the lean and fat meat. The dish tastes sweet and sour. 

Yield:3~4 servings/ start to finish: 60 minutes 

Ingredients:
Pork belly 1 pound 
2 mediums potatoes
3/4 inch piece fresh ginger, sliced 3/4
2 star anise 
2 piece small cinnamon sticks 
2 dried red chilies 
1 1/2 teaspoons salt 
2 tablespoons sugar (using crystal sugar is better )
1 tablespoons Soy sauce 
2 tablespoons dark soy sauce 
1 tablespoons Shaoxing wine (you also can use some strong alcohol)
2 tablespoons oil 
Fewer scallion greens 

Direction:
1. Plunge pork belly into a pan of boiling water and simmer until partially cooked (3-4 minutes). Remove and cut into bite-size chunks. 
2. Heat oil. Pour the ginger,star anise, small cinnamon sticks, red chilies and fry, until the flavor goes out (30 seconds) . Add the pork belly and fry 1.5 minutes. Add potatoes.Add soy sauce, dark soy sauce, Shaoxing wine and sugar to continue to fry 2 minutes.
3. Add enough watch to cover pork belly. Bring to a boil, then simmer (40-50 minutes).
4. Take out and add scallion greens on the top.

Salmon Spinach Noodles - Arabella

Salmon Spinach Noodles

I´m not sure...But I think that´s not a typical „German- Food“, but we often prepared this at home. So it is a kind of a „family food“.

Ingredients:

200 g	Salmon, fresh
1/2	Butter
1 EL	Oil
	Salt
	Pepper
100ml	Cream
230g	Spinach
200 g	Pasta/Noodls

1. You sear the salmon in oil and butter, salt and pepper. Then you have to wait until it is brown. After this you can put it away for a while.
2. Now you put oil and onions in another pan and wait until the onions are a little brown. After that you put the spinach in the pan sweating it alltogether .
3. Then you put the roasted salmon with some cream into the spinach. When it is hot, you can taste it and if it´s necessary you have to put again a little bit salt and pepper.
4. In the meantime you cook the noodles in salted water.
5. And that´s all.

Enjoy your meal or „Einen guten Appetit!“

Chawanmushi - Hanako

Chawanmushi

Hanako 

This is a Japanese steamed egg custard. When I go to  a Japanese restaurant which I like,

I always order it. And sometimes, I make it, because it is easy and  doesn't take a long time to make

it.

Ingredients(2 servings)

2 eggs

1cup  water

1/8 cup mentsuyu

a little bit of salt

chicken thigh

2 shiitake mushrooms

1 ounce kamaboko fish cakes

trefoil

Directions

Cut chicken into small cubes.

Slice kamaboko and  shiitake mushrooms thinly.

Mix eggs, water, and mentsuyu.

Prepare 2cups and put chicken, kamaboko, shiitake in each cups.

Pour the egg mixture into each cups.

Put trefoil on top of each cups.

Cover the cups with plastic wrap.

Warm up the custard in the microwave for 15-20 min,200W

If clear soup comes out, it's cooked. 

Oyakodon - Fumie

Oyakodon - recipe


Ingredients: chicken thigh 300g onion 1/2(200g) eggs 4 rice 4 people A(4Tbsps soy sauce, 4Tbsps mirin, 2Tbsps suger,280ml dashi soup)


Steps:

1-Cut chicken into small cubes and slice onions. 2-Place the (A) in pot, bring to a boil. When the chicken heated through, add onions, and boil. 3-When the chickens have softened, pour in mixed egg. 4-While egg is still soft, remove from heat. 5-Put rice into the "donburi" bowl, place the (4) on the top of rice, and garnish with seaweed or green onions.

Chinese buns - Delia

Chinese buns recipe - Delia

This is a homemade buns recipe created by my mother. Buns is popular in China because it convenient to take it and easy to pick up. Also it is money-saving and affordable to most people. So i recommend it.

Ingredient

1 package active dry yeast

1/2 warm water

1 1/2 cups all-purpose flour

1 1/2 cups cake flour

3 tablespoons sugar

1/2 teaspoon baking powder

1/2 cup warm milk

1 tablespoon canola oil, plus more as needed

300g pork

20g ginger cut in small piece

150g green onion

Process

1,Mix together the flour, sugar and salt in a large bowl. Dissolve the active dry yeast and a pinch of salt in 1 tbsp warm water, then add it to the flour, oil and 200ml water. Mix into a dough, adding a little extra water if needed.

2,Tip the dough onto a lightly floured work surface for 10-15 mins, or until smooth. Place in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.

3,Tip the dough out onto a clean work surface and punch it down.

4,Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick to cycle shape. 

 5,Put oil in the heated pot and add small pieced pork and green onion with light soy source.

Transfer the prepared fried pork with green onion to a prepared circle-shape dough and close it.

6,Heat a large steamer over a medium-high heat. Steam the buns for 20 mins until puffed up. 

DIRECTION

Do not put too much water in the same time, it should be added gradually.