Obrigado por me convidarem a partilhar a minha receita na REDE-T, uma fantástica plataforma que nos liga a todos e nos ajuda a partilhar e a aprender. Oxalá que vos inspire. Nuno Mendes
Obrigado por me convidarem a partilhar a minha receita na REDE-T, uma fantástica plataforma que nos liga a todos e nos ajuda a partilhar e a aprender. Oxalá que vos inspire.
Ingredients
80 g hand-chopped beef
3 tbsp tartare sauce (chipotle, kizami wasabi & hondashi blend)
1 tsp toasted pine nuts, chopped
1 tsp coriander, finely chopped
1 tsp shallot, finely brunoised
1 shiso leaf, finely sliced
1 confit egg yolk (64 °C for 30 min)
Creamed daikon (daikon compressed with cream & salt 3 times)
Preparation
The beef is hand-chopped and seasoned with a smoky–spicy tartare dressing, shallot, coriander, and pine nuts.
Compress turnip and confit egg yolk place on top, finalized with toasted pinenuts and togarashi.
BIOGRAFIA
Nuno Mendes, a Lisbon-born chef splitting his time between East London and Portugal, has dedicated his life to exploring and perfecting his craft. with culinary training in San Francisco and experience working alongside world-renowned chefs like Wolfgang Puck and Jean-Georges Vongerichten,
Nuno Mendes has become a pioneer of modern gastronomy. His innovative ventures, including Viajante and Mãos, both earned Michelin stars, while his projects like The Loft Project and Taberna do Mercado pushed the boundaries of London’s culinary scene. Despite his passion for smaller creative projects, Nuno launched and operated the critically acclaimed Chiltern Firehouse in 2014 and was the Executive Chef for 8yrs.
In 2022, after the Lockdown, he opened Lisboeta, a tribute to his home city, and in 2023, Cozinha das Flores in Porto. Now, as Culinary Director at Locke de Santa Joana, Lisbon, Nuno Mendes opened Santa Joana in Autumn 2024, a restaurante celebrating Portugal’s rich culinary history with carefully sourced local ingredients.