Pleased to meat you!

Four Points by Sheraton Dhaka introduces us to five easy to prepare world-class dishes which will set your dinner parties and family get-togethers alight.

CLASSIC TENDERLOIN ON THE MASHED POTATO

Ingredients

  • 200 gm tenderloin
  • 100 gm potato
  • 50 ml milk
  • 20 ml cream
  • 20 gm parmesan cheese
  • 5 gm chives
  • 40 gm butter
  • 5 gm salt
  • 10 gm sea salt
  • 15 gm rosemary
  • 15 gm thyme

Preparation of method
Take 100gm of potatoes and peel them well. Then put the potatoes on 1 liter of water, sprinkle a little salt and boil them for 25 minutes. Alter strain the potato, mash it well. Next, put a cooking pan on fire. Add the potato, milk, cooking cream, parmesan cheese, chives, butter, and salt and mix all these to 2-3 minutes. Take 200 gm of tenderloin steaks, marinated with sea salt, olive oil and fresh herbs (Rosemary and thyme). Grill each side of the tenderloin for 3 minutes, this is going to be a medium Steak. Put the cooked mashed potato on the plate first and on top of that put the Steak and it’s ready to eat.

THE BEAST PICANHA STEAK

Ingredients

  • 250 gm picanha
  • 5 gm sea salt
  • 10 ml olive oil
  • 50 gm risotto rice
  • 25 gm parmesan cheese
  • 10 gm dry mushroom
  • 30 gm butter
  • 10 gm chives
  • 500 ml veg stock

Preparation Method
On a cooking pan we add butter, garlic, onion, and let them sautéed for 2 minutes. Then we add fresh mushrooms and sauté for another 2 minutes. Add the risotto rice and sauté for 2 more minutes altogether. Add ½ liter of vegetable stock and stir for 10 minutes on the fire. Never stop stirring/mixing otherwise this is not going to be consistent risotto. To finalize add parmesan cheese and chives for decoration. On the top of the risotto, we serve a special dish of Brazil called “Picanha”. The original ingredients to marinating of Picanha is olive and sea salt. Grilled it each side for 3 minutes and after that, it’s going to be a medium rare steak. Add the risotto and enjoy your meal.

BBQ RIBS ON BRAZILIAN POLENTA

Ingredients

  • 100 gm polenta
  • 300 gm bbq sauce
  • 300 gm ribs
  • 10 gm salt
  • 50 ml milk
  • 50 gm cream
  • 30 gm honey

Preparation
We marinate 300g ribs with homemade smoked bbq sauce, honey, and pink salt for 3 hours. After 3 hours of marination, we take the ribs in a big container complete with vegetable stock. The stock must cover the ribs fully. Then we put it on the oven for 6 hours with 150 degree Celsius heat. After that, the short rib is going to be a very softy and savory bbq taste. We serve the short ribs with classic Brazilian Polenta, which is very easy to cook, put the polenta on the cooking pan add milk, cream, and vegetable stock in it and cook it for 5 minutes on the fire. Add salt and it’s done!

DIJON & HONEY GRILLED BABY CHICKEN (HALF)

Ingredients

  • 400 gm baby chicken
  • 20 gm carrot
  • 20 gm zucchini
  • 20 gm broccoli
  • 10 gm salt
  • 20 gm butter
  • 5 gm rosemary
  • 5 gm thyme
  • 5 gm parsley
  • 200 gm master seeds
  • 50 gm honey
  • 10 gm chili powder
  • 75 ml lime juice

Preparation
Take 400g baby chicken. We marinate the chicken with Dijon mustarded, honey, butter, thyme, master seeds, parsley, salt, lime juice, Chili Powder and the secret of chef spices for 8 hours. Then we cook it in the oven for 4-5 minutes. We serve the chicken with classically grilled vegetables.

PUDIM DA MAMA

Ingredients

  • 50 gm pudding caramel 100 ml fresh milk
  • 1 pc egg
  • 100 gm condense
  • 10 gm sugar

Preparation
We need 100g of condensed milk, 100g of fresh milk, one whole egg, 20g of sugar – mix altogether and blend it for 10 minutes. After that pour the mixture in a separate container and let rest for 30 minutes. In the meantime, we make sugar caramel. Add 100g of sugar and stir till the sugar gets melt and reaches a nice dark amber color. Carefully spread the caramel in the whole pan. Let it cool down. Now pour the previously made mixture into the prepared caramel pan. Place the custard pan in the steamer and close the lid. Once steam comes, simmer for 10-12 minutes and then switch off the fire and leave it for another 5 minutes. Allow it to cool down to room temperature. You can prepare this at night and to be refrigerated overnight for better setting of the pudding! Amazingly silky and smooth pudding is ready for you to devour!