The duck hearts and tongues are cooked sous vide in this Nuno Mendes recipe, to achieve perfectly tender, intensely flavoured results, whilst the dehydrated enoki stalks add texture and height to this beguiling dish.

Sous vide duck hearts and tongues with mushroom floss and spiced broth

Not for the faint-hearted, this sous vide duck hearts and tongues recipe from Nuno Mendes will reward you with intense ducky flavours.

Brussels Sprouts with Lemon and Thyme | Chef Nuno Mendes separates brussels sprout leaves by hand before sautéing them, an extremely time-consuming task. Thinly slicing the sprouts vertically—by hand or with a food processor fitted with a slicing blade—gets similar results in a fraction of the time.

Brussels Sprouts

Chef Nuno Mendes separates brussels sprout leaves by hand before sautéing them, an extremely time-consuming task. Thinly slicing the sprouts vertical.

Brussels Sprouts with Lemon and Thyme Recipe - Nuno Mendes | Food & Wine

Brussels Sprouts with Lemon and Thyme

Brussels Sprouts with Lemon and Thyme Recipe - Nuno Mendes

Brussels Sprouts with Lemon and Thyme | Chef Nuno Mendes separates brussels sprout leaves by hand before sautéing them. Thinly slicing the sprouts vertically gets similar results in a fraction of the time.

Brussels Sprouts

Chef Nuno Mendes separates brussels sprout leaves by hand before saut& them, an extremely time-consuming task. Thinly slicing the sprouts vertically& hand or with a food processor fitted with a slicing blade& similar results in a fraction of the time.

Prawn salad

Whole roasted azeitao cheese, with dried fruit and nuts

Nuno Mendes’ home comfort recipes: confit cod with chickpea salad; rice and chicken soup with piso

Nuno Mendes’ home comfort recipes: confit cod with chickpea salad; rice and chicken soup with piso

In his second monthly column, the chef reinterprets two dishes from his childhood in Portugal that can be enjoyed as a side or main course

The tangy ume-shiso seasoning and citrus yuzu flavour turn these little square fruit jellies into elegant and refreshing petits fours

Yuzu jelly

Nuno Mendes shares a wonderful yuzu jelly recipe, a delicious petit four that is original as it is tasty.

Portuguese marinated pork belly with picadito and new potatoes

Whole roasted azeitao cheese, with dried fruit and nuts

So if your looking for a traditional Portuguese Christmas meal to cook for the holidays, look no further. Here& his Marinated pork belly, picadito .

Nuno Mendes’ pica pau, or woodpecker beef

Nuno Mendes’ Portuguese squid, rice and beef recipes

A celebration of Portugal’s amazingly diverse food, from simple seafood to runny rice and ‘woodpecker’ beef

Cod confit with chickpea salad.

Nuno Mendes’ home comfort recipes: confit cod with chickpea salad; rice and chicken soup with piso

Maftool with butternut, chickpea and chicken stew.

The 20 best food books of 2017

Maftool with butternut, chickpea and chicken stew.

Pork secretos with artichokes and red wine tapioca

Pork secretos with artichokes and red wine tapioca

Nuno Mendes's mouth-watering pork secretos recipe provides a wonderfully alternative pork main course, serving with artichokes and tapioca

Angela Hartnett, Jason Atherton, Nuno Mendes and others on their favourite small bites recipes to help you through the festive season

Can’t be bothered with a big blowout meal this Christmas? Graze your way through the holidays with recipes for snacks and small bites from Korea, Georgia, Italy, Gujarat and more. Nine cooks pick their favourites

Duck hearts with mushroom floss and spiced broth by Nuno Mendes

Sous vide duck hearts and tongues with mushroom floss and spiced broth

If you can get over any squeamishness, this duck heart and tongue recipe from Nuno Mendes pays off in bounds with bags of ducky flavour.

Delicious langoustines are paired with smoked enoki mushrooms in this canapé recipe by Nuno Mendes. Rosemary lends lovely flavour in this langoustine recipe.

Langoustine with smoked enokis and lardo

Delicious langoustines are paired with smoked enoki mushrooms in this canapé recipe by Nuno Mendes. Rosemary lends lovely flavour in this langoustine recipe.

Learning how to make a consomme is often the first thing a junior chef learns. Find out how it is done on Great British Chefs

How to Make a Consommé

SOUS VIDE LOBSTER - Cooking lobster sous vide means perfect buttery sweet flesh with every cook, ideal for this expensive ingredient which you won't want to leave to chance

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