I can’t believe I managed to come back and have a “people” lunch! I needed to use the beautiful mandioquinhas (baroa potatoes) that were in the fridge and a piece of pork filet mignon. The combination was wonderful!
For the puree, simply cook the mandioquinhas (I used 6 small ones) in boiling water until they are soft. Drain, pass through a potato ricer or mash. Add a spoonful of butter, salt and 150 ml of milk. Heat again until hot and thickened (2 minutes). You know, purees can’t boil, right? They miss the sweet spot.
For the spicy meat I used previously seasoned strips of pork fillet mignon (everyone does it their own way) sautéed in a mixture of butter and sesame oil (you can use regular oil). When the meat was almost golden, I added 2 cloves of garlic and 1 teaspoon of chopped ginger (I used pickled ginger).
I mixed until the meat was golden. Then I sprinkled 1 dessert spoon of wheat flour over the meat, 1/4 cup of soy sauce (Shoyu) and the same amount of water. I let it boil until it became a thick sauce. If necessary, add more water.
To accompany it, I made a baby watercress salad seasoned with Borges lemon peel olive oil, a little balsamic, mustard, salt and pepper. I always add a little water so it doesn’t get too strong.
To assemble, simply place the meat on a “bed” of cassava puree and sprinkle a sprinkling of sesame seeds (could be green onions). I like to eat well, you know!
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