This week's exam at school was serving the school's restaurant a five course meal.
The restriction was the dishes had to be creative interpretations of portuguese dishes, or a dish that represents portuguese cuisine and it's ingredients.
We also took the olive tree and the products it can give us as a guiding line for the menu, so each dish as a by product of the massive olive tree production of our country.
We went with this:
- Amuse-Bouche:
A take on Clams "A Bolhao Pato".
Black Garlic Paste, Olive Oil Cracker, Steamed Clams, Coriander Foam, Garlic Sprouts and Clam Caviar (foam not pictured)
- Entree:
A dish that represents the flavours and aromas we enjoy at St.John's, which is marked by family gatherings and eating grilled sardines, onions, bell peppers and olives.
Tomato & Bell Pepper Consomme, Grilled Sardine, Charred Onion, Green Olive Paste, Roast Potato Mousse, Portuguese Cornbread Crumble
- Fish:
This was my partie's take on a Portuguese classic:
Octopus "a Lagareiro"
Olivewood Smoked Octopus, Green Sauce, Crispy Potato Skins, Charred Shallots, Olive Oil & Potato Mousse, Pickleweed.
- Meat:
Again, this time from a classic from the Alentejo Region, Braised Oxtail, in the format of a Millefeuille.
Braised Oxtail, Crispy Prosciutto, Truffled Polenta, Oxtail Jus, Black Olive Powder, Pickled Carrot, Steamed Green Beans, Bone Marrow Foam
- Dessert:
A deconstruced torte from the Algarve Region.
Orange and Moscatel Torte, Black Olive Compote, Orange Gel, Orange Custard, Olive Oil Crumb, Olive Oil Icecream, Candied Orange Zest
Now onto a 2 week stage at the School's Hotel!
