Chef João Rodrigues recipes
To show just how versatile our products are, we challenged Chef João Rodrigues of Canalha/Projeto Matéria to create unique recipes that are easy to recreate at home.
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Tuna, couscous and baba ghanoush
Ingredientes
• 200g fresh tuna loin
• 100g couscous
• 1 bottle of Babaganoush from Mezze
• Parsley as needed
• Cilantro to taste
Mint (as needed)
• Dill qb
Passo a passo
• Cut the tuna, season with salt and pepper, and sauté very quickly in a frying pan.
• Heat water or vegetable broth, place the couscous in a baking dish and season with salt and olive oil. Pour the hot broth over it and cover with plastic wrap. Let it absorb and stir, then cover again.
•Once cooked through, remove the skin and add the babaganoush.
• Chop the herbs and add them, adjust the seasoning.
Slice the tuna and arrange it on top of the couscous.
• Sprinkle with Mezze pickles
Chicken with zaatar and penne salad
Ingredientes
• 200g of chicken (breast)
Olive oil with Zaatar from Mezze
·Garlic
·Salt
• 200g of penne
• 12 quail eggs
• 12 cherry tomatoes
• 1 green apple
·Arugula
• 1 egg yolk
• 1 teaspoon of mustard
·Oil
Balsamic vinegar
Passo a passo
•Cut the chicken into cubes, season with salt and sauté in a hot pan, add the olive oil with Zaatar Mezze and garlic.
Cook the penne, let it cool, drain, and set aside.
Boil the quail eggs and peel them.
• Cut the cherry tomatoes in half and the apple into cubes.
For the vinaigrette
Combine the egg yolk, mustard, and vinegar in a bowl.
Stir well and slowly incorporate the olive oil until you have a smooth, well-combined consistency. Season with salt and pepper.
Combine all ingredients and mix, then serve in a salad bowl.
Tuna, asparagus and hummus
Ingredientes
• 400g of prey
• Salt | Pepper
• 1 clove of garlic
• 8 asparagus
• 8 shiitake mushrooms
• 1 bottle of Mezze Hummus
For the lemon and caper sauce
• 3 lemons
• 1 small onion
• 2 cloves of garlic
·Oil
• Chives
Passo a passo
• Season the pork with salt and pepper and sauté in a hot pan with olive oil.
• Brown well on all sides and bake for 5 minutes. Let it rest.
Cook the asparagus in boiling salted water, then remove.
• Slice the shiitake mushrooms and sauté them, like the asparagus, in olive oil and garlic.
For the lemon and caper sauce
• Remove the zest, segments, and juice from the lemons.
• Chop the onion and garlic
• Chop the capers and chives
• In a saucepan, heat the olive oil, sauté the onions, garlic, and lemon zest.
Add the orange segments and juice, then the capers, and cut the cooking time with a little more olive oil.
• Add the chives when it has cooled.
• In a serving dish, place the room temperature hummus, asparagus, and shiitake mushrooms. Top with the slices of bream and finish with the lemon sauce.
Strawberry, vanilla and mammouls
Ingredientes
Passo a passo
• Place 500g of strawberries and the sugar in a bowl and cook in a bain-marie until the juice is released.
• Filter and reserve.
• Cut the remaining 200g of strawberries into cubes.
• Roughly chop the Mammouls
Place the fresh strawberries, then the biscuits, the vanilla ice cream, and finally the strawberry soup.
