Par João Diamente

Ingredients - Sun-dried tenderloin

• 800g Tenderloin
• 100g refined sugar
• 100g salt
• 300g milk powder (Tin)
• 500ml demi glace
• 200g cane molasses

Ingredients - Pickles

• 250g pickles
• 500Cl apple vinegar
• 150g sugar
• 10g salt
• 50g water

Ingredients - Creamed cassava

• 500g cassava
• 800cl water
• 10g salt
• 30g butter
• 80cl milk
• 5g black pepper
• 5g nutmeg
• 250g cheese

Instructions

Sun-dried tenderloin

1) Clean the tenderloin, sprinkle it all over with salt and sugar, and finally add the milk

2) Put the tenderloin on a wire grid and leave in the fridge for 72 hours

3) Take out the tenderloin and rinse with water

4) Take the whole of the lime to seal the tenderloin on all sides, then finish in the oven

5) Slice into medallions

 Creamed cassava

1) Cook the cassava in water with a pinch of salt, until it is soft

2) Beat in the mixer with the butter and milk until it is fluffy and silk-smooth

3) Season with the salt, peper and nutmeg then finish with the cheese served with salad of watercress, candied coconut and lemon sauce

Pickle

1) Chop the gherkins intos slices, season with salt and leave to dry for 15 minutes

2) Wash in water

3) Put the vinegar, sugar and water in a saucepan and heat to dissolve them

4) When this liquid has heated, pour it over the gherkins, covering them completely

5) To keep in the fridge, use an airtight container