Located an hour from Hong Kong by ferry, Macau is a cosmopolitan city with a rich history that began as one of the world's greatest trading ports. Award-winning chefs Abraham Conlon and Adrienne Lo's famed Fat Rice restaurant in Chicago is an homage to the east-meets-west cuisine of Macau. Now they share some of their beloved recipes in a new cookbook The Adventures of Fat Rice. Chef Conlon shows Margaret how to make Capela (Macanese meat loaf).
Abraham and Fat Chef co-owner Adrienne Lo will be demonstrating more recipes from their book tonight from 6:00 - 8:00 pm at Hot Stove Society in Hotel Andra. To purchase tickets, please CLICK HERE.
Then tomorrow, Nov. 15, they'll be doing a book signing from six-thirty to eight pm at Book Larder. CLICK HERE for more info.
Capela (Macanese meat loaf)
Serves 12 in a multi-dish meal
8 ounces good day-old bread, sliced and crust removed
1 1⁄2 cups milk
1⁄3 cup olive oil
1 pound yellow onions (about 2), finely diced
2 pounds ground pork (the leaner the better)
2 pounds ground beef (the leaner the better)
6 ounces chouriço or linguiça, minced
1⁄2 cup pitted and chopped black olives
1 1⁄2 cups grated semi-firm cheese
Finely grated zest and juice of 1 lemon
4 eggs, beaten (beat
3 in one bowl and 1 in a separate bowl)
1⁄2 ounce wood ear mushrooms, soaked and julienned
2 teaspoons salt
1 tablespoon freshly ground black pepper
1⁄4 cup pine nuts, toasted
1⁄4 cup almonds or pili nuts, toasted and coarsely chopped
6 slices bacon, halved crosswise
Preheat the oven to 350°F.
Combine the bread and milk in a bowl and soak for 20 minutes. Remove the bread from the bowl and squeeze to remove excess milk. (Discard the milk.) Tear the bread into rough 1-inch pieces and set aside.
Meanwhile, heat the olive oil in a pan over medium-high heat. Add the onions and cook until they just start to caramelize, 3 to 5 minutes. Set aside.
Combine the pork, beef, and chouriço in a large bowl and mix together well with your hands. Add the olives, 1 cup of the cheese, lemon zest and juice, 3 of the eggs, the mushrooms, salt, pepper, nuts, reserved bread pieces, and cooked onions. Mix well with your hands until thoroughly incorporated. Form the meat into a ball and place in the center of a 10-inch cast-iron pan. Use your hands to push the meat into a ring shape, making sure the top of the meat is even with the rim of the pan and leaving about a 4-inch hole in the center.
Brush the top of the Capela with half of the remaining egg, sprinkle with the remaining 1⁄2 cup cheese, and brush again with the last bit of egg. Place the bacon slices center to edge like the hands of a clock evenly around the Capela, then place an oven- safe 4-inch bowl in the hole in the center of the loaf, making sure it’s under the peak of the meat so that it catches excess fat that runs off. Put on a parchment paper–lined sheet pan, place in the oven, and bake until an internal temperature of 150°F is reached, about 1 hour and 20 minutes.
Let cool for about 20 minutes, then carefully remove the bowl and discard the collected fat. Slice the Capela into 12 pieces and serve. Wrap any leftovers tightly and store in the refrigerator for up to 1 week.