domingo, 9 de outubro de 2016

Vol au Vent de Farinheira e Maçã e um Showcooking no Alegro de Castelo Branco




No passado dia 25 de Setembro, estive em Castelo Branco, onde participei num Showcooking a convite do Centro Comercial Alegro. Esta era uma das várias iniciativas que o Alegro de Castelo Branco promoveu, a fim de celebrar a inauguração do novo espaço de restauração: Merenda 6000.


Neste showcooking, estiveram também presentes as queridas Isabel Rafael do blog Cinco Quartos de Laranja e a Maria João do blog Ponto de Rebuçado Receitas. Fomos desafiadas a preparar um menu completo em que a Entrada ficaria a meu cargo, o Prato principal a cargo da Isabel (que preparou um delicioso Risotto de cogumelos desidratados com queijos da Beira Baixa acompanhado por costeletas de borrego na frigideira com alho e alecrim) e a Maria João ficou responsável pela Sobremesa ( umas gulosas Papas de Carolo com maçã caramelizada e crumble).

Foi um dia muito bem passado, num espaço bonito e acolhedor, onde fomos muito bem recebidos. Agradeço, pois à simpática equipa da Media Consulting que nos acompanhou, ao Centro Comercial Alegro de Castelo Branco por nos ter recebido tão bem e a todas as pessoas que assistiram ao showcooking. Um beijinho especial para a Isabel e Maria João que me acompanharam nesta viagem!

Fotos gentilmente cedidas pelo Centro Comercial Alegro de Castelo Branco 




Ingredientes:

meia cebola vermelha
1 dente de alho
1 e 1/2 c. de sopa de azeite
1 e 1/2 c. de sopa de açúcar
meia maçã cortada em pequenos cubos (escolha uma maçã firme)
1 farinheira
água q.b.
pimenta acabada de moer q.b.
1 c. de sobremesa de cebolinho fresco picado
6 Vol au Vent grandes (se preferirem podem usar mini Vol-au-vent)
cebolinho fresco picado e sementes de sésamo para decorar
rúcula selvagem e maçã em palitos finos q.b.
azeite e vinagre balsâmico q.b.
sal q.b.


Preparação:

Picar muito bem a metade de uma cebola vermelha e o dente de alho.
Levar ao lume numa frigideira anti-aderente, juntamente com o azeite.
Quando a cebola começar a amolecer, juntar o açúcar e deixar que caramelize (se o preparado parecer seco, junte um pouco de água).
Descascar a maçã e cortar uma metade em pequenos cubos. 
Juntar a maçã  ao preparado na frigideira e misturar . Cozinhar até a maçã amolecer.
Entretanto, retira-se a pele à farinheira e corta-se em pedaços.
Incorporar a farinheira ao preparado, adicionando um pouco de água para ajudar a desfazer o enchido.
Rectificar o tempero, adicionando pimenta e o cebolinho.
Deixar o recheio arrefecer e então, rechear os Vol-au vent.
Decorar com cebolinho picado e sementes de sésamo.
Servir com uma salada de rúcula e maçã temperada com vinagrete balsâmico.








11 comentários:

  1. Esse vol-au-vent ficou com óptimo aspecto.
    Nunca fiz vol-au-vents. Tenho de me aventurar.

    Beijinhos e uma boa semana,
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