Time Out says\r\n\u201cThey say it is difficult to define Marlene’s style, but it isn’t. Marlene has a roster of all the dishes and ingredients that hardly anyone uses any more \u2013 but should. That is why she inspires so many people.\u201d<\/em><\/span><\/p>\r\n Bio<\/a><\/p>\r\n\r\n\r\n\r\nOrder Now\r\n<\/a>\r\n","protected":false},"excerpt":{"rendered":"A woman with a northern soul, a solid grasp of traditional cuisine, and a special talent for re-imagining Portuguese dishes. She is the female face of the chefs’ wing and one of the names\u2026","protected":false},"author":1,"featured_media":467,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"amp_status":""},"acf":{"space-number":"12","tag":"Chef","description":"Cozinha de autor","icon":false,"image-detail":466,"content":[{"acf_fc_layout":"recipe","title":"Peixinhos da horta e do mar","icon":"peixe-1","description":" Marlene Vieira, the female face of the chefs’ wing, has a firm grasp of traditional Portuguese cuisine, but likes to use original recipes in her dishes. These peixinhos da horta e do mar (literally ‘little fishes of the garden and of the sea’) are a variant of a traditional dish that have been a big hit at her restaurant. The trick here is combining traditional peixinhos da horta (deep-fried battered green beans) with fish tempura of a kind that is also commonly found in Portugal. The first step is to prepare the various items that are to be dipped in the tempura batter. Chop the ends off the beans and cut them into strips, pluck the basil leaves, and shuck the shrimps and season them. Finally, cut the bacalhau into strips. To make the tempura, mix all the ingredients in a bowl except for the water, which is added at the very end. Note: it really does have to be very cold sparkling water. Next, dip each of the pieces of bean, shrimps and bacalhau strips individually in the tempura, and fry in plenty of oil at a temperature of 180\u00baC. Remove as soon as crispy and drain on kitchen paper.<\/p>\n","ingredients":" 100Gr GREEN BEANS TEMPURA<\/span>
\n1 BUNCH OF BASIL
\n8 SHRIMP
\n150Gr LOMBO DE BACALHAU (CODFISH LOIN)
\n1 L COOKING OIL<\/p>\n
\n150Gr WHEAT FLOUR
\n150Gr CORNFLOUR
\n1 TEASPOON OF BAKING POWDER
\n1 EGG
\n\u00bd TEASPOON OF FINE SALT
\n250ML VERY COLD SPARKLING WATER<\/p>\n","image":551}],"category":["Vegetariano","Cozinha_de_Chef"],"piso_value":"0"},"_links":{"self":[{"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/comer-e-beber\/303"}],"collection":[{"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/comer-e-beber"}],"about":[{"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/types\/comer-e-beber"}],"author":[{"embeddable":true,"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/comments?post=303"}],"version-history":[{"count":16,"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/comer-e-beber\/303\/revisions"}],"predecessor-version":[{"id":10316,"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/comer-e-beber\/303\/revisions\/10316"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/media\/467"}],"wp:attachment":[{"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/media?parent=303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}