Nuno Mendes’ grilled cured mackerel with cherries and sherry dressing.

Nuno Mendes’ summer recipes: grilled mackerel with cherries

Nuno Mendes’ grilled cured mackerel with cherries and sherry dressing.

portuguese recipes, portuguese cooking, portuguese chef, nuno mendes, chiltern firehouse

portuguese recipes, portuguese cooking, portuguese chef, nuno mendes, chiltern firehouse

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

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.

Grilled Steak Sandwiches with Dried Shrimp–Chile Jam Recipe - Nuno Mendes | Food & Wine

Grilled Steak Sandwiches with Dried Shrimp-Chile Jam

Grilled Steak Sandwiches with Dried Shrimp–Chile Jam Recipe - Nuno Mendes | Food & Wine

Nuno Mendes’ Portuguese squid, rice and beef recipes

Nuno Mendes’ Portuguese squid, rice and beef recipes

Nuno Mendes’ late summer recipes: chicory salad, chicken with piso and garlic prawns

Nuno Mendes’ late summer recipes: chicory salad, chicken with piso and garlic prawns

Nuno Mendes,Garlic Prawns,Salad Chicken,Late Summer,Good Food,Summer Recipes,Food And Drink,Olives,Olive Oil

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

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

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

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.

Dried Shrimp–Chile Jam
 Recipe  - Nuno Mendes | Food & Wine

Dried Shrimp–Chile Jam

Dried Shrimp–Chile Jam Recipe - Nuno Mendes | Food & Wine

Nuno Mendes’ late winter recipes: steak sandwich, piri-piri sprouts and gooey cake

Nuno Mendes’ late winter recipes: steak sandwich, piri-piri sprouts and gooey cake

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