Macau Egg Tarts Mix of Original Portuguese and Chinese Egg Tart with Classic English Touches

Macau Egg Tarts Mix of original Portuguese and Chinese egg tart with classic English touches. The pastry is similar to the Portuguese version, yet the egg filling is not as sweet. Macau Egg Tart Method Ingredients Make the dough • After a further 30minutes, remove Dough: • In a mixer, mix the flour, salt, sugar from the fridge and cut the dough and water for a few seconds. into discs of about 0.5 inch in • Cake flour 2kg • Remove and reserve rolled in a thickness • Salt 15g shape into a ball. Rest for 30 • Press it with your fingers and • Sugar 80g minutes in a fridge. mould the dough into the egg tart • Separately, for the butter mix, mix moulds, covering the internal sides • Water 1lt the unsalted butter with the flour of the mould completely. and roll it flat into a square shape • Reserve in the fridge for a further Butter mix: about 0.5 inch in thickness. 20 minutes. • Butter ( unsalted ) 1.5kg • After the 30 minutes rest, roll out the first ball or dough into a square Egg tart filling: • Cake flour 200g shape about 0.5 inch in thickness. • In a large mixing bowl, • Lay the butter mix on top-fold, whisk the sugar and egg yolks Filling: roll out and treat like puff pastry together and add the rest of the ( 3,4,3 folding ) ingredients. Pass the whole mix • Egg yolk 18pc • Roll out the whole dough into 1/8 through a strainer and allow 20 • Sugar 300lt inch thickness and roll it inwards minutes to rest. • Whipping cream 1lt like you would roll a rug before • Pour into the mould and bake in a storing it. 230C hot oven for 20 minutes until • Milk 500ml • Cut the long cylinder into a 1 foot the top is slightly burnt. long pieces. Place into fridge for • Remove and don’t eat until it has Makes 30 30 minutes. slightly cooled down. • Before serving, sprinkle with some cinnamon powder. FOR MORE INFORMATION ON MACAO www.visitmacao.com.au African Chicken Special dish which was the result of borrowing ideas from both the African and Indian traditions of using spices. The chicken is first seasoned with a piquant sauce made with garlic and capsicum together with Cola, a Portuguese spice and then baked in the oven. African Chicken Method Ingredients • Blend the garlic, shallot, • Let it cook for 5 minutes and • One chicken, lemon skin, red chilli white wine, reduce to lower flame and cook cut in two half, make it flat paprika, lemon, coconut and for another 12 minutes or so. • Butter 60 g milk together. (Depending on the size • Garlic 70 g • Add the chicken of the chicken) • Shallot 70 g • Heat the butter over a • Remove from heat and serve it • Red chilli 100 g medium-high flame in a large while it is hot. + Couscous and • White wine 100 ml pot. Char-grilled Zucchini • Paprika 70 g • Place the chicken in skin side • Lemon skin 0.5 pcs first and let it brown. • Coconut grated 130 g • Coconut milk 400 ml • Turn the chicken under both • Milk 400 ml sides until sealed. Serves 4 FOR MORE INFORMATION ON MACAO www.visitmacao.com.au Minchi A genuine Macanese dish based on minced or ground meat, flavoured with molasses and soy sauce, served with a fried egg on top and potato. Minchi Method Ingredients • Marinate the beef and pork in • Add a little sugar to balance • 500 grams ground beef salt, pepper, bay leaves and dark the sweet and salty taste of the • 500 grams ground pork soy sauce. Set aside. meat. (or 250 grams ground pork, • Soak potatoes in water with a • Dry-fry until the meat becomes 250 grams pork ears, minced) little dark soy sauce. tender and slightly toasted. • Rock or sea salt, to taste • Ground pepper, to taste • Heat the olive oil over medium • In another pan, start to deep fry • 3 pieces bay leaf heat. Sauté the garlic until the cubed potatoes. • ¼ cup dark soy sauce golden brown. • Drain oil on paper towels and • ½ kilo potato, peeled and finely cubed • Add the onions and cook until set aside. • 2 tablespoons virgin olive oil transparent. • 1 clove garlic, crushed • Serve the minchi on hot steamed • 2 large onions, minced • Add the marinated meats and rice with the fried potato cubes • 2 tablespoons light soy sauce stir. and fried eggs on top. • 100 grams sugar • Add the light soy sauce and a • Oil for deep-frying little dark soy sauce if the color • 3 tablespoons Worcestershire sauce is not enough. • 3 eggs, fried sunny-side up • White rice, steamed Serves 8 FOR MORE INFORMATION ON MACAO www.visitmacao.com.au Caldo Verde Portuguese potato based soup with shredded Chinese broccoli, chourico and topped with Portuguese olive oil. Caldo Verde Method Ingredients • In a large pot, bring the • Add the shredded Chinese • Potato 1kg potatoes, onion, garlic, chourico, broccoli and the julienne (peeled & quatered) olive oil, and water to a boil. chourico, saving some for • Medium Onion 1 • Let it boil 2 minutes, then bring garnish. (peeled & quatered) to simmer for about 20 minutes. • Transfer to a serving bowl, lace • Garlic Cloves 3-5 • When the potatoes are tender, with remaining olive oil and • Portuguese chourico 1 remove from broth and let cool. chourico. Finish with freshly (Spanish chorizo), ground pepper. julienne • Remove the chourico and set aside. • Extra Virgin Olive Oil 4 Tbs • Water 3lt • Puree the potatoes in a food • Chinese broccoli 250g processor and add back to the Shredded broth. • Rock or sea salt, to taste • Season with rock or sea salt • Black pepper, freshly ground to taste and freshly ground pepper and continue to simmer for another Serves 6 2 minutes. FOR MORE INFORMATION ON MACAO www.visitmacao.com.au.

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