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In today's video, Mohamad will give tips on how to prepare 3 different and delicious lunchboxes, all using rice and beans as a base. There was grilled Sadia sirloin cup with bean and rice tutu, grilled banana and raw cabbage salad; grilled Sadia chicken thigh with rice and beans stir-fry; and a delicious Sadia pork filet mignon mince with rice and beans. As Sadia has a very complete line with different cuts of poultry and pork, it was very easy to choose different proteins and vary when preparing the lunchboxes. There will be no shortage of inspiration for the lunchbox cooks on duty who love practicality when making their weekly meals. INGREDIENTS: (Lunch box 1) Bean tutu: 1 drizzle of olive oil 2 tablespoons of chopped onion Stem and root of coriander to taste 1 teaspoon of chopped garlic half a dozen pickled chili peppers 2 shells of ready-made beans 1 spoon of raw cassava flour soup Chives to taste Coriander to taste Sadia loin cup: 1 tall steak weighing approximately 200g Sadia loin cup 1 drizzle of olive oil or oil Salt to taste Black pepper 1 tablespoon cold unsalted butter 1 bunch small amount of thyme 2 cloves of garlic Pear orange juice Accompaniments: 1 ripe banana 1 teaspoon of unsalted butter 2 leaves of kale 1 Tahiti lemon to accompany the salad Cooked white rice (Lunchbox 2) Stirring: 1 thread of olive oil 2 tablespoons of chopped onion 1 tablespoon of chopped carrot Salt to taste 1 teaspoon of garlic 2 serving spoons of cooked white rice 2 ladles of ready-made beans black pepper 1 hot pepper 1 teaspoon of butter without salt Chives to taste Coriander to taste Sadia Chicken Thigh: 1 Sadia chicken drumstick Salt to taste Black pepper 1 tablespoon unsalted butter 3 sage leaves 1 clove of garlic Tahiti lemon Accompaniments: 3 broccoli branches Salt to taste Mixed leaf salad Red onion Cherry tomatoes (Lunch box 3) Cooked rice Cooked beans Minced: 400g Sadia pork fillet mignon Salt to taste Black pepper 1 teaspoon of wheat flour 1 drizzle of olive oil or oil 2 spoons of chopped onion soup 1 tablespoon chopped carrot ½ tablespoon chopped celery 1 tablespoon tomato paste 1 glass of red wine 1 bay leaf 1 teaspoon cold unsalted butter chives Accompaniment: 1 stalk of fennel olive oil Salt to taste Spinach salad, fennel leaves, watercress and cherry tomatoes Social Media: Mohamad Hindi / mohindi / mohindi / mohindi / mohindi Contact: [email protected] Team: Production: Mohamad Hindi General Management: Rafael Ribas Executive Production: Maryan Hindi Project Manager: William Inácio General Production and Gastronomic Production: Paula Fidelis Director of Photography: Bruno Fiorio Thumbmaker: Ana Clara Andrade Post Coordination: Ygor Oliveira Editors: Ana Clara Andrade, Ygor Oliveira