“Receita Vatel by Chef Justa Nobre”
Ingredients (4 people) – for the pork steaks:
800 g pork steaks;
as desired vatel’s sea salt special grills and barbecue;
trickle of olive oil;
2 minced garlic cloves;
1 bay leave;
as desired pepper
For the salad:
50 g fresh coriander;
2 l water;
1 soup spoon of baking soda;
600 g cherry tomato
For the sauce:
50 g basil,
1 soup spoon dijon mustard;
1 dl olive oil;
2 soup spoons lemon juice;
1 soup spoon white vinegar;
1 tea spoon baking soda;
200 g lupin beans;
as desired vatel’s fleur de sel;
2 soup spoons olive oil
How to (sauce): blanch the basil in one litre of boiling water with the baking soda. Drain well, place on frozen water and drain again. Place the leaves in a bowl, add the remaining ingredients and mix well.
How to (pork steaks): grill the pork steaks in a grill or frying pan. Place in a tray and drizzle the basil sauce on top. Serve with the tomato and lupin beans salad.
How to (salad): in a bowl add the cherry tomatoes cut in fours, and the peeled lupin beans. Add minced fresh coriander, that you have previously washed. Season with vatel;s fleur de sel and olive oil.
