segunda-feira, 15 de novembro de 2010

A Memorable Evening!

By 8:15 pm we were in panic – What have we got into?!
We didn’t know our guests, we’re not trained chefs and we have so little experience in the underground restaurant scene...
 Everything could go wrong…But it didn´t!
It was the most wonderful experience. The food didn’t embarrass us, João selected lovely music to go along and the guests were the most perfect group we could ever wish to receive at our house and share our table.
Simply divine, after all!

Setting the table I

Setting the table II
Partridge with "Molho Vilão"

 2 partridges 
3 table spoons of butter
Salt, pepper, fresh thyme
6 slices of bacon
Season the birds with salt, pepper and thyme, cover with butter.
Set the oven to 180 ºC. Let the birds roast for 10 to 15 min. Warp them in bacon and cover with tin foil.
After 1 hour, remove the tin sheet and leave for more 10 to 15 min. If necessary, use the juices to moist the partridges.
Debone all the meat, and accommodate in a plate.
Molho Vilão:
Olive oil (3 parts)
Good quality vinegar (1 part)
Salt, pepper, fresh parsley
1 small onion
1 garlic clove
Finely chop the onion and the garlic clove. Add the vinegar, stir and add the olive oil. Stir again. Season with salt, pepper and chopped fresh parsley.
Pour this dressing over the ripped partridges. Lovely!

Chickpeas with cod fish chunks and fresh coriander

Around the table I

Around the table II
Home made pinhoada de Alcácer (Regional sweet from Alcácer, made with pinenuts and honey)

Around the table III
Poached pear in red wine and chestnut mont blanc

"Quentes e Boas!" - Chestnuts, come il faut!

Outside I


What makes us feel the luckiest people on earth!
 Luisa wrote: Foi uma experiência bem divertida entre americanos, belgas, brasileiros, bracarenses e lisboetas. Do mais divertido! A decoração a rigor, e a comida não podia estar mellhor. PARABÉNS à equipa Hush Hush :).
Beth wrote: Dear Susana, Joao, and Rita, Thank you so much for the wonderful dinner.  You are excellent hosts and made us feel very welcome.  We felt like we were at a lovely party with friends.  We salute your efforts!  I meant it when I said that your hush hush garden was the best hidden kitchen experience we’ve had!   We really appreciated the effort everyone made to speak English, which I know is very tiring after a while. We felt especially lucky to have had so many wonderful things from Rita’s grandfather’s garden and vineyard.  Everything was perfect.   

sexta-feira, 5 de novembro de 2010

11th November

To Start

Porto Tonic
Home-made liver pâté with Adega Velha’s brandy from Vinhos Verdes
Beetroot hummus
Mafra bread

To Continue

Wild partridge from Monfortinho with special sauce “Vilão”
“Judeítos”- Game alheira deep fried croquettes with honey and mustard dip
Chickpeas from Serpa with salt cod chunks and fresh coriander, roasted with olive oil from Serpa in clay pottery
To Finish

Tipsy pear from Alcobaça and chestnut Mont blanc
Little Magusto - Chestnuts roasted in traditional clay pots on coal bed

To Drink

Red wine: Casa da Carvalha, 2005, Dão
Dessert wine: Moscatel de Setúbal, Bacalhôa Vinhos de Portugal, 2007
Hush- Hush Garden Tea

11 de Novembro

Para Começar

Porto tonic
Pâté caseiro de fígados e Adega Velha
Hummus de beterraba
Pão de Mafra

Para Continuar

Perdiz brava de Monfortinho com molho Vilão
“Judeítos”- Croquetes de alheira de caça com molho de mostarda e mel
Grão de Serpa com bacalhau e coentros, assados no barro com azeite de Serpa
Para Terminar

Pera bêbeda de Alcobaça com Mont blanc de castanhas
Magusto – Castanha assada no carvão em pote de barro tradicional
Para Beber

Vinho tinto: Casa da Carvalha, 2005, Dão
Vinho de sobremesa: Moscatel de Setúbal, Bacalhôa Vinhos de Portugal, 2007
Chá do Hush- Hush Garden