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Recipe for the month of November
Veal Cheek d’alguidar
by Chef Luís Baena
Veal cheeks 1,5 Kg
Red pepper paste 100 Gr
Garlic 20 Gr
Bay leaves 4 Leaves
Lard to taste
Potatoes 600 Gr
Garlic and herb butter 100 Gr
Demi-glace to taste
Season the meat with all the ingredients excluding the lard. Leave to marinade for 6 to 8 hours.
Poach the cheeks in hot olive oil until tender. Drain.
Boil the potato slices with skin left on.
Cook on the griddle pan on one side only.
Cover with the butter.
See the recipe on YouTube.
Note: Recipes are only available in Portuguese and English.