Bísaro Pork Cheeks with Mushrooms and Bread Sauce
By Chefe Rui Paula
Preparation: Pork Cheeks Clean the pork cheeks and remove the skin and fat. Season them with fleur de sel, garlic infused olive oil, paprika and thyme. Chop the courgette, onion, carrot, celery and leek and place them on top of the seasoned cheeks. Leave to marinate for 8 hours. Cook the cheeks in equal...
Medallions of Hare and black pudding with mushroom spaghetti and black spaghetti
By Chefe Rui Paula
Preparation: Medallions of hare Remove the loins from the carcasses, debone and season with thyme, olive oil, salt, tabasco and black pepper. Take the skin off the black pudding and remove any fat. Fill the lions with the sausage mixture, tie with string and sauté in olive oil. Once cooked let it cool and then...
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