Helena Rizzo`s recipes

hel e n a r i zzo ’ s r e c i p e s
PARSNIP
AND ARROWROOT
GNOCCHI
FOUR
Helena Rizzo’s recipes
International Autumn 2014
PARSNIP AN D ARROW ROOT G NOCCHI
SERVES 4
Ingredients
Method
PARSNIP
PARSNIP AND ARROWROOT GNOCCHI
• 500g parsnips, peeled
Cook the parsnips in a pan of salted water, then drain and blend into a
• 60ml fresh heavy cream
purée. Heat the cream in a Thermomix then add the parsnip purée, olive
• 30ml extra virgin olive oil
oil and salt and mix for a few seconds. Alternatively, place the ingredients
• 60g arrowroot starch
in a pan and heat until it forms a well homogenised purée.
• 100ml mineral water
• Salt
Dissolve the arrowroot in the water. Weigh out 500g of the purée then
add to the arrowroot. Bring the mixture to a simmer in a pan over a
DASHI
medium heat, stirring constantly until it thickens. Fill a basin with iced
• 2l mineral water
water. Place the mixture in an icing bag and, before it cools, pipe strips
• 2l tucupi
of the mix into basin, enough for 8 pieces of gnocchi per portion. After
• 50g katsuobushi
cooling, remove the strips from the iced water and cut into gnocchi
• 50g kombu, cooled
shaped portions measuring 1.3cm in length. Place the gnocchi in a sealed
• 30g fresh jambú
tupperware with a drop of sunflower seed oil and keep in the refrigerator
• 0.2g xantham for each 200 ml of dashi,
until required.
optional
DASHI
TO FINISH
Place the tucupi in a pan and allow it to reduce while preparing the rest
• 500ml tucupi
of the dashi. Place the water and the cooled kombu algae in a pan over
• Chervil sprouts
a low heat. Cook for 45 minutes, being careful not to allow the water to
• Dill sprouts
boil. Remove the kombu from the water and add the katsuobushi. Infuse
• Jambú flowers
for a few seconds and strain the liquid through a fine chinois. Add the
• Radish sprouts
tucupi and jambú to the mixture and cook for a further 30 minutes over
• Basil leaves
a low heat. Strain through a clean chinois and cool in an inverted water
• Beet sprouts
bath. Weigh the contents and add the xantham (if using) and mix well.
• Basil flower
Place in the refrigerator or freeze until required.
• Sansho pepper powder
TO FINISH
Heat the tucupi in a pan and add the gnocchi, being careful not to
allow it to reach boiling point. Heat the dashi and set aside. Remove the
gnocchi from the tucupi using a slotted metal spoon and place 8 pieces
of gnocchi per portion onto a plate with a deep centre. Place a different
herb or sprout over each gnocchi. Cover with the dashi then season with
the sansho pepper and serve immediately.
FOUR
Helena Rizzo’s recipes
International Autumn 2014
hel e n a r i zzo ’ s r e c i p e s
BONE MARROW
WITH PUPUNHA AND
Açaí berries
FOUR
Helena Rizzo’s recipes
International Autumn 2014
BONE M ARROW WI TH P U P U NHA AND A ç a í b e r r i e s
SERVES 4
Ingredients
Method
• 2 pupunha palm hearts
Cut each pupunha heart in half and shape them to form circles of
• 100g bone marrow
approximately 5cm in diameter. Season withm the salt and olive oil then
• 100g wheat flour
wrap the hearts in foil and bake them for 25 minutes in an oven heated
• 200g açaí pulp
to 180C. Once cooked, remove from the oven and the foil and cut the
• 50ml sugar cane vinegar
centre of the hearts with a 3.5cm diameter cutter, then set aside. Cut
• 50g beef stock, reduced
the bone marrow into four equal parts, season with salt and place in the
• 50g spinach leaves
wheat flour. Grill the bone marrow on all sides with a drop of olive oil then
• 20ml mustard vinaigrette
place them on a paper towl. Then, set one piece of the bone marrow on
• 20g sugar cane molasses
top of each of the pupunha circles. Bake the pupunha and bone marrow
• 20ml olive oil
for five minutes then remove from the oven and brush with the sugar
• Salt
cane molasses.
• Salt flower
TO SERVE
For the sauce, bring the açaí pulp and the vinegar to the boil together in
a pan over a medium heat. Mix well and strain. Add the beef stock and
emulsify well. Serve the pupunha and the bone marrow in a spoon of the
açaí sauce. Season with salt, salt flower and finish with the spinach leaves
which have been seasoned with the mustard viniagrette.
FOUR
Helena Rizzo’s recipes
International Autumn 2014
hel e n a r i zzo ’ s r e c i p e s
MANÍ’s FEIJOADA
bean and
pork stew
FOUR
Helena Rizzo’s recipes
International Autumn 2014
M ANÍ ’s F EIJ OA DA b e a n a n d p o r k st e w
SERVES 6
Ingredients
Method
BEAN SAUCE
BEAN SAUCE
• 6kg black beans
Brown the onion and bell pepper in a large pan with the olive oil. Add the
• 830g onions
meat and cover with water. Place the beans in the pan and allow them
• 450g bell pepper
to cook on a low heat until they become a thick sauce and the meat
• 2kg pork spareribs, smoked
becomes very tender. Strain well and set aside the thick sauce.
• 1kg paio sausage
• 1kg pig´s trotters
CONSOMMÉ
• Olive oil
Place all the ingredients into a large pan over a low heat and cover with
• Water
water. Leave to simmer for approximately 6 hours then strain, cool and
remove any excess fat. Set aside until required.
CONSOMMÉ
• 3kg beef shank
BEANS
• 2kg chicken
Place 200g of the beans in a vacuum pac bag along with the gluco
• 210g potatoes
and 100ml of 100ml of the consommé. Remove the air using a vauum
• 500g cabbage
pac machine then set aside and allow it to rest for 1 hour. Once rested,
• 280g onions
ladle small portions of the beans over the alginate solution and stir for
• 1kg veal bones
2 minutes. Remove from the solution and soak in water. Finally, remove
• 2kg Italian bacon
the beans from water and transfer to the olive oil and allow to rest
• 240g carrots
until required.
• 80g garlic
• 60g leek
KALE
• Water
Heat the oil to 180C. Fry the kale for a few seconds, then place in a paper
towel. Season with salt and set aside.
BEANS
• 200g bean sauce
BRAZIL NUT FAROFA
• 6g gluco
Brown the manioc flour with the butter in a frying pan over a low heat.
• 1l sodium alginate solution (1l water/5g
When it is almost golden, add the nuts. Brown again, then add salt if
alginate)
needed and set aside.
• 100ml consommé
• 50ml olive oil
TO FINISH
Bring the consommé to the boil in a pan over a medium heat then remove
KALE
it from the flame and add the beans, draining them of oil before placing
• 100g kale leaves, stems removed, thinly
them in the pan. Keep the beans at 80C and serve with the orange
chopped (julienne)
• 500ml sunflower oil
• Salt
BRAZIL NUT FAROFA
• 100g manioc flour
• 75g butter
• 50g brazil nuts, finely grated
• 40g brazil nuts, chopped
• Salt
TO FINISH
• Orange segments, cut in 3 parts
• 1 paio, cut into cubes and sautéed
• A few drops of dedo de moça pepper oil
FOUR
Helena Rizzo’s recipes
International Autumn 2014
pieces, paio cubes, a drop of the pepper oil, some brazil nut farofa and
the fried kale.
hel e n a r i zzo ’ s r e c i p e s
CASHEW
CEVICHE
FOUR
Helena Rizzo’s recipes
International Autumn 2014
CASHE W CEV ICHE
SERVES 8
Ingredients
Method
CAJUÍNA SHAVES
CAJUÍNA SHAVES
• 1.5kg cashews, ripe
Wash the cashews well and remove the nut. Cut the cashews into pieces
• 2.5 galatin leaves, uncoloured
and put them into a centrifuge to extract the juices. Place the cashew
• 50ml cachaça
juice into the refrigerator in a closed container and allow it to decant
for 12 hours. Once decanted, remove the foam and the solid part of the
CASHEW MILK
cashew which will have floated to the surface. Strain the liquid using a
• 1kg cashew nuts
fine chinois. Place 15ml of the juice in a pan and bring it to a simmer over
• 1l mineral water
a low heat Hydrate two gelatin leaves in water and ice then dissolve them
in the juice. Pour in the remainder of the juice then add the cachaça and
CEVICHE
place the mix in the freezer.
• 8 cashews, ripe
• 2 seedless dedo de moça peppers, deseeded
CASHEW MILK
• 1 small red onion, thinly sliced in julienne
Blend the nuts with the water then centrifuge the purée to obtain a milk.
• 2 Tahitian lemons, juiced
Strain the milk through a fine chinois and set aside.
• 50ml cashew milk
• 10g coriander, chopped
CEVICHE
• Salt
Peel the cashews and cut them into cubes. Mix the salt, pepper, onion,
lemon juice and the cashew milk together in a bowl and add the chopped
TO FINISH
coriander. Set aside and allow to infuse until required.
• Coriander sprouts
TO SERVE
Place the ceviche in a bowl with one spoon of cajuína shaves. Top wih the
coriander sprouts and serve.
FOUR
Helena Rizzo’s recipes
International Autumn 2014