Innovation on Rice of Vinha d'Alho
The Rice of Vinha d’Alho was presented during the European Young Chef Award 2018, a competition organized by IGCAT (International Institute of Gastronomy, Culture, Art and Tourism) which sees Young Chefs coming from European Regions of Gastronomy compete inside the kitchens of a Culinary Arts School focusing on the theme: Innovation on Tradition.
Developed by Beatriz Costa, a participant of the 2018 edition, and inspired by a traditional recipe from Minho in an attempt to valorize these local products.
Vegetable broth
- Prepare the mise-en-place.
- Peel and wash the carrot, onion, garlic, leek and parsley.
- In a pan, add olive oil and then saute the onion with the carrots until gold color.
- Add the vegetables, water, black pepper, the clove, the salt and the bones of the sauce to the casserole until boiling.
- Taste the broth and add extra seasoning if it is necessary.
- Sieve the broth with a Chinese sieve and reserve.
Bean spreader
- Prepare to mise-en-place.
- Put a pan on the fire with water with salt, add the greens when the water is boiling.
- When cooked, remove, squeeze the water and cut into julienne.
- Put a souté on the fire with olive oil.
- Add the greens and gradually add vinegar, milk and flour until we get the texture that we want.
- Take the pan out the fire and reserve.
Marinade
- Prepare to mise en place.
- Peel and wash the onion and garlic.
- Laminate the garlic and cut the onion in half moon (julienne) and place in a container.
- Trim the meat, cut and put in the same container then adding the red wine, salt, black pepper, cumin and bay leaf.
- Marinate until the next day.
Rice
- Prepare the mise-en-place.
- Bring a souté with olive oil and seal the meat previously placed in marinade.
- Wash, peel and chop the tomatoes, the onion and garlic.
- Pass the marinade by a Chinese and reserve.
- Heat a casserole with olive oil and add onion and garlic until they turn gold color.
- Add the tomato and the chorizo without skin and cut into cubes.
- Now, add the previously sealed meat and let the flavours come together.
- Add the marinade passed through the Chinese and let cook.
- Wash and arrange the greens and reserve.
- Remove the ribs and pull the meat the ribs out and put it back in the casserole.
- Slowly add the broth done beforehand and check the seasoning.
- Add the rice and the greens.
- When the rice is almost cooked add the beans.
- Remove and serve hot.
Source: IGCAT – European Young Chef Awards 2018, Region of Gastronomy