Beauregard Daquin

Chef de Cuisine to John V of Portugal @DukeBraganza. Member of @TeamVPortugal.

[Beauregard Daquin @ChefDaquin]

@aimeemaid @auroretrav2014 @DukeBraganza @CaptTreville @miguelpedrosa91 @charlesfitzwil @bravemuskie195 @FatherPRyan @Capt_Bart @billy_cabinboy @andrianatwinsis @JoaoRibeiro951 @BlackBasque2016 @EllyJones7 @_Abilio_Pereira @_TiagoDelgado @catina2016 @ManoPedrosa91 @DonPauClaris @albainold @Babettedarosa2 @MmeDeChevreuse @TeamVPortugal @babettedarosa @white96cloud @AmandaHawkins09 @PalaceMaid A large musketeer ... and a very rotund German lady. Still, I am sure there is enough.* Vite, vite, quickly now. *Retreats to my kitchen to finish ze last of ze dishes, singing happily to myself..

[Beauregard Daquin @ChefDaquin]

@aimeemaid @auroretrav2014 @DukeBraganza @CaptTreville @miguelpedrosa91 @charlesfitzwil @bravemuskie195 @FatherPRyan @Capt_Bart @billy_cabinboy @andrianatwinsis @JoaoRibeiro951 @BlackBasque2016 @EllyJones7 @_Abilio_Pereira @_TiagoDelgado @catina2016 @ManoPedrosa91 @DonPauClaris @albainold @Babettedarosa2 @MmeDeChevreuse @TeamVPortugal @babettedarosa @white96cloud @AmandaHawkins09 @PalaceMaid *Watches from ze shadows. Most of ze dishes were prepared well in advance, but some need ze final touches, and I must know ze timings to make sure everything is perfect. Nods to ze servers to start carrying in ze huge platters. Yes, there should be enough. Scratches my chin. --

[Beauregard Daquin @ChefDaquin]

And for those who are nervous of eating animals ... and I am assured such people do actually exist *shrugs in confusion* - Frumenty - hulled wheat boiled in chicken stock with saffron.

[Beauregard Daquin @ChefDaquin]

Malardis is roasted duck, served with fritters and brawn.

[Beauregard Daquin @ChefDaquin]

Capon with Orange or Lemon Sauce, in this case, Orange, is a chicken stewed in wine, fruit, and spices.

[Beauregard Daquin @ChefDaquin]

Civet of hare - Perfectly braised hare, tender, deeply flavored and meaty. It is accompanied by fresh chanterelle mushrooms. But ze real hero of this dish is ze sauce. Silky, rich, with a depth of flavor that makes you think about what you just put in your mouth

[Beauregard Daquin @ChefDaquin]

Gravé of small birds - if you want to make a gravé of small birds, put ze birds to cook in a pot all covered with crisped bacon, and add wine and water and pepper and ginger, and keep well covered that steam doesn't escape that all will be cooked.

[Beauregard Daquin @ChefDaquin]

that is one mild and one medium, and then put eggs with it, yolk and white, and grate them in with the cheese; then put ze herbs in ze mortar and grind them up together, and also add to that some powdered spices.

[Beauregard Daquin @ChefDaquin]

Spinach tart - Take four handfuls of beet-leaves, two handfuls of parsley, one handful of chervil, a bit of turnip-top and two handfuls of spinach, and clean them and wash them in cold water, then chop very small: then grate two kinds of cheese, --

[Beauregard Daquin @ChefDaquin]

Poivre Jaunet - Grilled Fish Fillets with Yellow Sauce - Take ginger and saffron, then take bread soaked in broth and boil; when it boils, add vinegar

[Beauregard Daquin @ChefDaquin]

Caldeirada - a stew consisting of a variety of fish and shellfish with potatoes, tomatoes and onions.

[Beauregard Daquin @ChefDaquin]

It is then fried until golden brown at which point clams are added and cooked for an additional two minutes. This will wait til ze night.

[Beauregard Daquin @ChefDaquin]

Carne de porco à alentejana - a combination of pork and clams, with a little coriander. Ze pork is marinated for four hours in white wine, paprika, chopped garlic, coriander, bay leaf, and salt and pepper. --

[Beauregard Daquin @ChefDaquin]

More dishes are ready for ze banquet. Sops and leeks - sops are pieces of bread, in ze bottom of the bowl, used to soak up the juices and sauces and flavours from everything else in the bowl.

[Beauregard Daquin @ChefDaquin]

Ze sardine is ze silver of the sea, mined by brave Portuguese fisherman to adorn ze dinner tables of rich and poor. I am intending to make sardinhas de escabeche, fried sardines marinated in olive oil, vinegar, onion, and bay leaves.

[Beauregard Daquin @ChefDaquin]

Broa is a delicious corn bread that is a great complement to many Portuguese dishes, especially Sardines.

[Beauregard Daquin @ChefDaquin]

@VisitScotland @MmeDeChevreuse "hide and seek for beginners"

[Beauregard Daquin @ChefDaquin]

@Rembeau3 ze others are a little more of a required taste ...

[Beauregard Daquin @ChefDaquin]

Serra da Estrela - ze king of Portuguese cheese, made from sheep's milk. It is so soft that it is almost spreadable. A rich, perfumed intensity as a result of superb grazing, and a sweet, slightly burnt coffee character of ze sheep's milk comes through on ze finish.

[Beauregard Daquin @ChefDaquin]

Queijo São Jorge - a firm, slightly waxy texture that envelops an open, straw-coloured paste. Flavours are mild, full and buttery with an underlying tang that becomes more obvious with age.