KartCaffé

KARTCAFFÉ

Remodelado e com nova gerência, já esta aberto o Kartcaffé, com um look apelativo e uma simpatia singular, apetece eleger o Kartcaffé como a nova onda de verão.

Com boas instalações, recebe grandes jantares, noites temáticas e o Snack-bar convida á Francesinha mesmo do Norte, enquanto aceleram em frente da esplanada.

Preço acessível, boa musica, muita simpatia, recomenda-se o Kartcaffé, SAKI, Kartódromo Internacional de Santo André.

Griddled lamb steaks with date, spinach and pistachio bulgur wheat salad recipe

Griddled lamb steaks with date, spinach and pistachio bulgur wheat salad recipe

Ingredients

2 tsp cumin seeds, toasted and lightly crushed
1 tsp ground coriander
2 tbsp chopped fresh mint
1 tbsp runny honey
1 tbsp olive oil
4 x 125g lamb leg steaks, trimmed
For the bulgur wheat salad
200g bulgur wheat
300ml chicken stock, hot
50g pitted dates, chopped
50g baby spinach, shredded
15g pistachio nuts, chopped
Grated zest and juice of 1/2 lemon, plus extra wedges to serve

Method

1. In a large non-metallic bowl, combine the cumin, coriander, mint, honey and oil. Season and add the lamb. Turn to coat in the marinade and set aside for 30 minutes.

2. Meanwhile, put the bulgur wheat in a bowl and add the stock. Cover and set aside for 20 minutes or until the grains are tender. Fluff up with a fork and add the remaining salad ingredients. Season.

3. Heat a large griddle pan over a medium-high heat until searing hot. Scrape off and discard the excess marinade from the lamb, add to the hot pan and cook for 2-3 minutes each side for medium. Remove from the heat and rest for 5 minutes.

4. Divide the salad between 4 plates. Slice the lamb and arrange on top. Serve with extra lemon wedges.

Nutritional info

Per serving: 477kcals, 16g fat (0.8g saturated), 35.4g protein, 51.3g carbs, 11.8g sugar, 0.5g salt

Wine Recommendation

Keep away from very powerful reds here. An inexpensive, soft Australian Shiraz will be lovely.

Baked stuffed tomatoes filled with lemon, basil and Parmesan rice recipe

Baked stuffed tomatoes filled with lemon, basil and Parmesan rice recipe

Ingredients

8 large beef tomatoes (about 200g each), such as Marmande
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
150g long grain rice
30g Mi-Cuit sun-dried tomatoes, chopped (we used Merchant Gourmet)
300ml vegetable stock, hot
15g fresh basil leaves, finely shredded, plus extra leaves to garnish
Finely grated zest of 1/2 lemon
25g vegetarian Parmesan, finely grated

Method

1. Cut a 2cm thick slice off the top of each beef tomato. Scoop out the pulp with a melon baller or teaspoon into a bowl and set aside.

2. Heat the olive oil in a medium pan. Add the onion and garlic and cook over a medium heat, until soft but not browned.

3. Add the tomato pulp to the pan, increase the heat slightly, and simmer vigorously for about 10 minutes, stirring now and then, until the mixture is well-reduced and thickened.

4. Stir in the rice, sun-dried tomatoes and the vegetable stock, cover and leave to cook over a low heat for 10 minutes, until the rice is only half-cooked. Stir in the basil, lemon zest and Parmesan and season to taste.

5. Preheat the oven to 190°C/fan170°C/gas 5. Put the hollowed out tomatoes into a lightly oiled baking dish and fill with the rice mixture. Replace the tops and bake in the oven for 35-40 minutes, until the tomatoes are tender and the rice is cooked through. Garnish with basil leaves and serve with a crisp mixed salad.

Nutritional info

Per serving: 300kcals, 9.1g fat (2.3g saturated), 8.6g protein, 47.2g carbs, 14.1g sugar, 0.3g salt

Wine Recommendation

Wine note: A fruity, ripe, bright Provence rosé will stand up to these flavours well.