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| Sheraton Porto Hotel & Spa |
Porto | Portugal
Rua Tenente Valadim 146
PT - 4100-476 - Porto
Tel: +351 220 404 033
Fax: +351 220 404 171 |
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| Ces informations ne sont pas disponibles en français |
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Sheraton Porto Hotel & Spa
présentée par le Chef de Cuisine Jerónimo Ferreira
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Octopus and lemon grass kebab baked in a wooden oven
Virgin olive oil, new potatoes and bitter parsnip sprouts
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Serve 1 person
For the Octopus
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1 leg of octopus (already cooked)
1 Lemon grass
¼ cup of virgin olive oil
1 Garlic clove
Make the kebab with lemon grass and the octopus put into a baking dish add the olive oil and the garlic, bake in wooden oven for 10 minutes to serve.
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For the new potatoes
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6 new Potatoes
1 Garlic clove
1 Tsp Virgin olive oil
½ tsp Chopped parsley
To taste Sal and pepper
Cooke the new potatoes with mint leaf and salt on skin
Then peel the potatoes and sautée with garlic, olive oil and parsley.
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For the Bitter parsnip sprouts
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1cup Bitter parsnip Sprouts (already cooked)
1 Garlic clove
1 Tsp Virgin olive oil
To taste Sal and pepper
Sautée the parsnip sprouts with the garlic and the olive oil and season it.
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Nous remercions le chef de Cuisine
Chef de Cuisine Jerónimo Ferreira
Sheraton Porto Hotel & Spa
et nous vous souhaitons un très bon appétit!
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