Name of the zero-waste menu: Flor do Campo/Wildflower
Average values of the carbon footprint of the menu: 444,19 (145,87 + 742,5)/2)
Cost of the menu (non-assessable): 3,37€
Description of the dishes
Appetizer
Name of the dish: Dueto de couve-flor e coroa de alho francês/ Cauliflower and
leek crown duet
Carbon footprint value: 145,87
List of main ingredients and weights (seasonings and dressings not to be listed
here):
1. Garlic, 20 grams.
2. Leek, 99 grams.
3. White cauliflower, 100 grams.
4. Potatoes, 140 grams.
5. Chicken bone, 15 grams.
Description of the dish (including sustainability options)
Mise-en-place:
Cut the leek in half, separating the green part from the white.
Separate the green leaves and the stalk from the cauliflower head.
Separate the flowers by their stalks. Separate about 5 small flowers.
Separate the skin from the garlic and set aside.
Chop the garlic cloves.
Separate the skin, very carefully so that it doesn’t fall apart. De-bone the
homemade chicken thigh. Set aside the skin, the meat and the bone.
Cut the potato into thick skins. Put the peeled potato and the peelings in
separate pots of water.
Cut the carrot into macedonia (dice about 1 centimetre long) along with the
peel.
Broth:
Bring a pan of cold water to boil.
Add the bone and garlic skin.
Season with salt and allow to reduce by 1/5 of its volume.
Reserve the stock and bone.
Dehydrated/baked bone:
Remove the bones from the stock, place on a baking tray and dehydrate for
about 2 hours at 100 degrees.
Grind in the Bimby at speed 8 for 5 minutes until the bones turn into a powder.
Reserve the powder for later use when plating the duet.
White cauliflower cream:
Place a pan on the heat.
Add olive oil and chopped garlic and allow to cook slightly.
Add 70 grams of peeled white potatoes, the white part of the leek and the
cauliflower head (the white part).
Leave to sweat.
Add half the meat stock that was made from the bone.
Bring to boil.
Blend or Bimby for 2 minutes speed 8.
Check seasoning.
Leek crown cream:
Place a pan on the heat.
Add olive oil and garlic, let it cook slightly.
Add 70 grams of peeled white potatoes, the crown of the leek and the
cauliflower greens.
Leave to sweat.
Add the remaining half of the bone broth.
Bring to the boil.
Blend or Bimby for 2 minutes at speed 8.
Season with thyme and rectify seasoning.
Separate 3 smaller flowers from the cauliflower head.
Boil the cauliflower florets for 8 minutes in water, olive oil and salt.
Strain with a conic strainer and set aside for plating.
Plating:
Place a deep dish for the duet.
Pour the white cream into one glass and the green cream into the other.
Pour both into the dish at the same time so that they are separated.
Place 3 cauliflower florets in the green part.
Sprinkle a little bone powder over the broth.
Main dish
Name of the dish: Coxa de frango caseiro com redução de cenoura e casca
de batata aromatizada com tomilho/ Homemade chicken thigh with carrot
reduction and potato peel flavoured with thyme
Carbon footprint value: 742,5
List of main ingredients (seasonings and dressings not to be listed here):
1. Country chicken leg, 180 grams.
2. Garlic, 10 grams.
3. Carrot, 100 grams.
4. Leek, 1 gram.
5. Potato peel, 60 grams.
Description of the dish (including sustainability options)
Leek root:
Put a sauté pan on the heat and add the olive oil.
Place the leek roots in a slotted spoon and brown in olive oil until crispy.
Reserve the browned roots for plating.
Frango/Chicken:
Cut open the chicken thigh, season with garlic, olive oil, salt, paprika, black
pepper and lemon juice.
Roll up the thigh and wrap the skin.
Place in a sous-vide bag.
Place the bag in the sous-vide, without wasting the seasoning, and cook for 2
hours at 45oC.
Remove from the sous-vide.
Place the chicken and all the juices from the meat on a piece of silver foil. Roll
up the silver foil.
Place in the oven for 15 minutes at 200o.
Open the foil, increase the temperature to 210 for 7 minutes.
Remove from the oven.
Put a pan on the heat and let the roast sauce reduce.
Carrot:
Grind the carrot into juice.
Put a sauté pan on the heat and add the carrot pulp.
Allow to reduce until creamy.
Season with nutmeg, cumin, black pepper and salt.
Baked skin-on potatoes:
Boil the potatoes with a little salt.
Remove and season with paprika, thyme and olive oil.
Bake for 30 minutes.
Remove from the oven and set aside.
Chicken plating:
Place the carrot reduction on a bed.
Slice the thigh and place on top of the carrot.
Place the roast potato decoratively.
Pour the sauce over the chicken.
Place the coloured leek root on top of the chicken.
Decorate with a sprig of thyme.
