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"|
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.
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!|