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Costeletas de leitão recheadas >>
Ingredients:
Stuffing:
- Olive Oil
- Rice (already washed)
- Raisins 1/4 cup
- Onion 1/4 cup
- Chouriço 1/4 cup
- Aromatic Herbs (thyme, oregano, rosemary) ½ tsp
- Hot sauce (chili or piri-piri)
- Garlic 1tsp
- Salt
- Pepper
- Paprika 1tsp
- Portobello mushrooms 1/2 cup
- Parsley
- drizzle some olive oil on the bottom of a pan
- once heated add chouriço, onion, garlic, hot sauce, paprika, herbs and mushrooms
- After sautéing briefly add raisins, parsley and rice
- Top off ingredients with water, cover and let simmer for 20 minutes
Sauce:
- Olive Oil
- Shallots
- Garlic
- Salt
- Pepper
- Port Wine
- Demi glaze
- Heat olive oil on a pan and then add rosemary, shallots, garlic, salt, pepper, port wine (flambé to get rid of alcohol)
- Finish by adding a bit of demi-glaze
Vegetables:
- Olive Oil
- Large carrots cut in thick slices
- Green beans or snow peas
- Yellow and red bell peppers
STEPS:
Very quickly dip the vegetables into boiling water using a sieve, then sauté very briefly in olive oil with salt and pepper.
Cutlet preparation:
- Carefully slice a pocket into the cutlet. It is more important that it is deep than wide to take and hold plenty of stuffing
- Fill the pocket with stuffing and close with toothpick
- Add some vegetable oil to a plate, a sprinkle of paprika and some powdered garlic
- Roll cutlet and rub in the mix (don’t overdo the oil to prevent flare ups on the broiler)
- Sprinkle cutlet with some salt and pepper
- Cover bone with tin foil
- Place cutlets on broiler – first on high, 5 minutes per side, then on a lower temperature (it should take about 15 minutes total – meat should be cooked with some pink in the center)
Serve cutlet on top of mashed potatoes with tortilla as decoration. The Chef recommends pouring sauce only on meat and not vegetables. Enjoy! |
