CHICKEN PIRI-PIRI & ALGARVEAN SALAD

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CHICKEN PIRI-PIRI & ALGARVEAN SALAD

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Ingredients

15 chicken legs
5 millilitres Olive Oil
200 grams Piri-Piri pepper weight depending on spiciness
100 grams smoked bell pepper powder
1 bulb garlic
5 laurel leaves
5 shallots
Marinade
Piment de la Vera spicy
Piment de la Vera mild
tabasco
liquid Piri-piri
Salt
Pepper
Piment d´Espelette
Sugar
Garlic mixed with chicken broth
Olive Oil
Algarvean Salad & Presentation
1 slice plum tomato
1 yellow cherry tomato miniature, cut in halves
1 red tomato miniature, cut in halves
1 potato chips soufflé
1 micro potato chip
1 confit potato halves
1 pickled shallots
aioli
dried oregano
crispy chicken skin
grilled tomato foam
  • Medium

Ingredients

  • Marinade

  • Algarvean Salad & Presentation

Directions

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“This dish is a very typical Portuguese dish. It is actually based on the original “Frango da Guia – Piri-Piri” which comes from a village (Guia in Albufeira) only 15 minutes down the road from the resort where we serve this dish.”

Chicken Roulade

  1. Marinate 15 chicken legs for 3-4 hours.
  2. Grill the legs on a low temperature; and finalize the cooking the oven.
  3. Let the meat rest for one hour .
  4. Separate meat and skin.
  5. Cut the skin in small cubes and let them slowly get crispy in the frying pan.
  6. Cut the meat in slightly bigger cubes.
  7. Mix the collected meat stock from the oven with a chicken broth.
  8. Then add, per 100 g of stock, one gelatin slice and 0,5g Agar and mix with the meat.
  9. Roll up the meat with plastic wrap forming rolls of approximately 1,5-2 cm diameter.

Marinade

  1. Combine all ingredients and emulsify with olive oil.

Algarvean Salad

  1. Peel the tomatoes.
  2. Cut in 5-7 mm slices.
  3. Taste with sea salt, pepper, etc.
  4. Serve the rest of the ingredients on the tomato slice in the form of a circle.

Presentation

  1. Cut the chicken roulade in 1 cm pieces and fix them between the two chicken skins.
  2. Garnish with aioli and oregano.
  3. Serve the tomato salad in a circle (as in the picture) and fill the middle with tomato foam.

 

Hans Neuner

Whilst Hans Neuner’s mantra of ‘keep it simple’ might initially seem at odds with the normal Michelin philosophy, his seasonally changing menu is technically perfect and exacting, and showcases a remarkable and incredibly distinctive light touch.
Austrian-born Hans worked at leading hotels such as the Carlton in St. Moritz and the Dorchester in London, together with Restaurant Tristan in Mallorca, before joining his mentor Karlheinz Hauser in Germany, first at the Hotel Adlon in Berlin and then at the Süllberg in Hamburg. With the aim of achieving recognition in his own right, Hans came to VILA VITA Parc in Portugal as Ocean’s Executive Chef in 2007, setting the restaurant on the path to Michelin success.

Ocean won its first Michelin star in November 2009, followed in November 2011 by its second star, which made it one of only two restaurants in Portugal to hold the honour of two Michelin stars.
Hans prides himself on creating light, modern, fresh and individual food with a local signature, placing a strong focus on fish and seafood from the Atlantic, and fruit, vegetables, meat, game and wines from the heartland of Portugal, as well as the resort ́s own wines and organic produce from the Herdade dos Grous estate in the Alentejo, just over an hour ́s drive from the resort.

Hans is still in his thirties, and with an unquenchable thirst for knowledge, travel, experimentation and innovation, the future looks exceedingly bright for this exceptional talent.

The Restaurant

With spectacular Atlantic views, Ocean offers the perfect combination of sublime food, seamless service and an atmosphere of casual elegance, and has held two Michelin stars since 2011 – a tribute to Hans Neuner and his team.
Seating 30, Ocean is open for dinner from 7-10pm from Thursday to Monday. Reservations, it almost goes without saying, are essential.

Culinary Awards

2018 – Certificate of Excellence since 2013 – TripAdvisor
2017 – La Liste – Ocean Restaurant (64th place)
2016 – La Liste – Ocean Restaurant rated as one of the Best in the World, 102nd place in 1000 restaurants
2015 – Top 10 Restaurants, Top 10 Chefs – Mesa Marcada blog
2015 – Golden Fork – Boa Cama, Boa Mesa Magazine, from Expresso Journal
2013 – Best of Award of Excellence – Wine Spectator Magazine
2012 – Chef of the Year, Golden Fork – Boa Cama, Boa Mesa Magazine, from Expresso Journal
2011 – Platinum Fork – Boa Cama, Boa Mesa Magazine, from Expresso Journal
2011 – Chef of the Year – Essência do Vinho Magazine
2011 – 2 Stars – Michelin Guide

The Resort

VILA VITA Parc is a five-star luxury hotel and resort with a breathtaking cliff-top location in the centre of the Algarve, Portugal’s most southerly and sunniest region, and one of Europe’s most popular destinations for leisure, golf and business travel. A member of The Leading Hotels of the World, VILA VITA Parc has 170 rooms, suites and villas, a two-Michelin star restaurant, a further 9 restaurants and bars, a spa, a private yacht, and a wide range of sports and leisure facilities.

Contact

VILA VITA Parc Resort & Spa
Rua Anneliese Pohl, Alporchinhos 8400-450 Porches, Portugal Tel: + 351 282 310 100
Email: reservas@vilavitaparc.com
www.vilavitaparc.com
www.restauranteocean.com Download Ocean brochure here

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WILD RICE HAM “CRÊPES”, CHANTERELLES, KNOB ONIONS, UPLANDS CHEESE CREAM, MAPLE
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RAW AND MARINATED FISH, COURGETTE SPROUTS AND SALTED RICOTTA CHEESE

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