Kale soup with chouriço and potatoes recipe from Lisboeta by Nuno Mendes | Cooked

Kale soup with chouriço and potatoes recipe from Lisboeta by Nuno Mendes | Cooked

Octopus with smashed potatoes, olive oil and piso recipe from Lisboeta by Nuno Mendes | Cooked

Octopus with smashed potatoes, olive oil and piso recipe from Lisboeta by Nuno Mendes | Cooked

How to make Nuno Mendes' cogumelos com puré de grão à alentejana     The mushroom is much-loved in Lisbon. Nuno Mendes, executive chef at Chiltern Firehouse and owner of Taberna do Mercado, shares his recipe for mushrooms with Alentejo-style chickpeas from his latest book, Lisboeta: Recipes from Portugal's City of Lights

How to make Nuno Mendes' cogumelos com puré de grão à alentejana The mushroom is much-loved in Lisbon. Nuno Mendes, executive chef at Chiltern Firehouse and owner of Taberna do Mercado, shares his recipe for mushrooms with Alentejo-style chickpeas from his latest book, Lisboeta: Recipes from Portugal's City of Lights

Nuno Mendes creates a dazzling, abstract dish from charred leeks and native lobster

Cured lobster and charred leek with leek consommé

Nuno Mendes creates a dazzling, abstract dish from charred leeks and native lobster

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.

Catalan crème by Nuno Mendes

Catalan crème

Catalan crème by Nuno Mendes

Runny rice with grelos (turnip tops)

Nuno Mendes’ Portuguese squid, rice and beef recipes

Runny rice with grelos (turnip tops)

Old-style onion soup

Old-style onion soup

Brussels Sprouts with Lemon and Thyme | Food & Wine goes way beyond mere eating and drinking. We're on a mission to find the most exciting places, new experiences, emerging trends and sensations.

Brussels Sprouts with Lemon and Thyme

Chef Nuno Mendes separates brussels sprout leaves by hand before sautéing them, an extremely time-co. - Provided by TIME Inc.

Recipe: Nuno Mendes’s Portuguese Custard Tarts on Country

Recipe: Nuno Mendes’s Portuguese Custard Tarts on Country

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

Prawn salad

Whole roasted azeitao cheese, with dried fruit and nuts

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

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

Yuzu jelly

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

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

Nuno Mendes' thai explosion recipe is so-called because it features a brilliant concoction of flavours. It comes from a world-class chef, too

Thai explosion II

This delicate, compact chicken and red curry canapé is a powerhouse of Thai flavours and looks beautiful sandwiched between its coconut tuiles - Nuno Mendes

Pinterest
Search