Day 4! Meet Luis, a chef from Madeira Island. Luis has worked as a chef for 7 years, always passionate, with a true love for cheffing. Luis is one of the few chefs lucky enough to be on Ginger’s ‘Accredited List’. Luis is reliable, highly skilled and has a fantastic client satisfaction record. His work ethic and dedication to the role makes him a brilliant chef, and we are proud to have him as part of team Ginger. See below his recipe for Carne de vinha d’alhos. Yum!
Carne de vinha d’alhos (Vine d’garlic meat) with sautéed sweet potato
Ingredients
- 800g of Diced Pork Loin
- 2 Bay Leaves
- Thyme Fresh
- Chilli
- 8 Garlic Cloves
- 2 Cloves
- 200 ml of White Wine
- 100 ml White Wine Vinegar
- 2 Chuchu (Chayote)
- 4 Sweet Potatoes
- 1 tbsp of Lard Olive Oil
- Rustic Bread
- Oranges
- Fresh Parsley
- Side Salad
- Salt
- Pepper
Preparation
- In a container add the pork loin, bay leaves, thyme, fresh chilli, crushed garlic and the cloves, freshly ground pepper, white wine,100 ml of vinegar and olive oil, mix very well
- Cover and leave to marinate in the fridge for two to three days
- Place the marinade in a saucepan, season with salt, add the peeled and diced chuchu (chayote) cover and let cook over low heat for about 45 minutes or until the meat is tender
- Wash the sweet potatoes and cook them in water seasoned with salt for about 20 minutes or until they are soft. Peel the sweet potatoes and cut them into slices
- In a large frying pan, heat the lard with a tablespoon of olive oil and sauté the potatoes until they are golden. Season with freshly ground pepper
- Arrange the slices of bread on one side of the platter and the oranges cut into half moons on the other. Place the meat and sauce in the centre. Sprinkle with chopped parsley
- Serve with the sweet potato slices sprinkled with chopped parsley and a side salad
