Crunchy Black Rice with Green vegetables and Brazil nut milk
Serves 4
Black rice:
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Sweat the onion in the olive oil. Add the rice and the white wine.
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After the wine has boiled away, add the vegetable stock gradually and the saffron and cook for about 30 minutes or until is cooked al dente.
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On a frying pan with olive oil put the garlic and sauté. Add the rice and fried til became crispy.
Brazil nut milk:
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Mix the brazil nut with the water on a blender.
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Strain of with a thin chinois.
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Season with a little bit of salt and reserve.
Green Vegetables:
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Cut the leek around 5 cm and after cut in the middle.
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Cut the green bell pepper shaped diamond.
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Clean the asparagus and cut it with around 5 cm
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Sliced the snow pea in strips of 1 cm.
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On a hot sauce pan with olive oil lightly toast the leek, green bell pepper, asparagus and the snow pea. Reserve.
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Blanch the broccolis and sauté with a little bit of olive oil. Reserve.
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Open the scallion in the middle and sliced it around 0,2 mm.
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Sliced the celery with a mandolin. They should be around 0,2 mm of thickness.
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Put them on a bowl with water and ice, so they are slightly curled.
Plating:
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On a flat dish, arrange the black rice in the middle and the vegetables on the top of the rice.
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Add the brazil nut milk around the rice.
Ingredients:
Black rice:
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200 g of black rice
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1 litter of vegetable stock
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1 g of saffron
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100 ml of white wine
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50 g of minced onion
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5 g of minced garlic
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50 ml of olive oil
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Salt
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Black pepper
Brazil nut milk:
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100 g of Brazil nut
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300 ml of water
Green Vegetables:
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8 units of aspargus
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1 green Bell pepper
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100 g of snow pea
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100 g of leek (only the white part)
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100 g of broccoli
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50 g of celery
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50 g of scallion
Priprioca Milk pudding with lime ravioli and ouro banana
10 portions
Caramel priprioca:
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Make a caramel with sugar to about 142°C and add the essence of priprioca and water.
Priprioca pudding:
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Heat the milk and the single cream (do not let it boil).
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Beat the yolks with the sugar until the mixture is pale yellow.
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Hydrate the gelatin sheets and dissolve them, in the previously heated milk.
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Slowly mix the milk with the yolks and strain.
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Line the bottom of a 30 ml sphere silicone moulds with caramel. Pour the pudding liquid over the caramel.
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Steam in a 90°C oven for 10 to 12 minutes.
Crème patissiere:
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Mix the egg yolks, sugar and flour in a bowl.
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Boil the milk.
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Slowly add the milk to yolks to temper.
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Strain the mixture and cook over low heat, stirring constantly for about 5 minutes.
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Remove from heat, transfer to a bowl on a cold water bath cream and cover with a plastic film, leaving it leaning over the surface of the cream so that it does not form crust.
Ravioli lemon and ouro banana:
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Boil all ingredients except the gelatin and bananas.
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Add to gelatin.
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Pour the gelatin over a pan, leaving her with a thickness of about 2mm.
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Cut the gelatin with the aid of a ring round 5cm diameter.
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Assemble the ravioli as follows:
• A layer of gelatin
• A drop of cream Patissiere
• 3 sliced banana
• Another layer of gelatin
Sugar syrup for the confit of lemon zest:
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Boil the ingredients until sugar dissolves.
julienne zest of lemon confit:
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Blanch the zest of lemon in boiling water and cool quickly in ice water. Do this procedure 3 times.
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Heat the sugar syrup and add the blanched zest.
Ingredients:
Caramel priprioca:
• 320g sugar
• 80ml of water
• 20ml of essence of priprioca
Priprioca pudding:
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80 g pasteurized yolks
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60 g sugar
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250 ml single cream
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250 ml milk
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2 gelatin sheets
Crème patissiere:
• 200ml milk
• 8g of wheat flour
• 40g sugar
• 40g of pasteurized yolk of an egg
Ravioli lemon and ouro banana:
• 175g sugar
• 175ml water
• 100ml of lemon juice
• 2g of agar-agar
• 20g of gelatin
• Ouro banana finely sliced into slivers
Sugar syrup for the confit of lemon zest:
• 500ml water
• 500g sugar
White kikurage mushroom:
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One unit of kikurage mushroom.
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Rehydrate the mushroom in the water overnight.
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Cook them in 500 ml water and add 500 g sugar.
Assemblage:
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With the aid of a piping bag, finish the raviolis with a drop of crème pâtissière and two lemon zests.
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Brush the tips of the kikaruge with a dash of powdered gold.
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Place the pudding at the left side of a 25 cm x 10 cm slate.
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At the centre of the slate, place the ravioli and, at the right side, place one kikurage mushroom.
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Finish the assembly with a dash of priprioca caramel across the plate.
