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PhotographybyRickAllenandBillCandeias
Design,formattingandeditingcontributionbyCarolBeech,SusanHawkinsandLucasElverud(NewZealand,BrazilandUSA,respectively).
AcknowledgementstoSenhoraLiciaJones,UnitedKingdom;SenhoraNilzaOliveiraCandeias,EspiritoSanto,Brazilfortheirvaluablehelpandguidance.
FirstEdition:PublishedSeptember2013
BRAZILIANSTREET&PARTYFOODFAVORITES
GettingyoureadyfortheWorldCup2014andRioOlympicGames2016
ByRickAllen&BillCandeias
Introduction
RickAllenandBillCandeiasarebothchefswhometinLondon,UK.BothchefshaveapassionforcookingandregularlyhostandcoordinatepartieswheretheyliveinEspíritoSanto,Brazil.
As with most Brazilians they have a passion for ‘comida de rua’ – whichtranslates as ‘street food’. Furthermore,Brazilians loveCarnival time, parties,football, beach volley ball and sports in general. With this in mind the boysthought itwasagreat ideatoput togetherabookfor theWorldCup2014andOlympic Games 2016, both Convento da Penha, Vitória, Espírito Santo (est.1652)eventstobehostedinBrazil.ThisbookfocusesonstreetandpartyfoodthatBrazilianswouldeatandcelebrateduringthesegreatsportingevents.AndnotforgettingCarnival.
WithBrazilhostingtheWorldCupin2014andtheOlympicGamesin2016,it’san exciting time for Brazil. And it is about time the world got to know thedelightsofBrazilianfood.
BRAZILIANSTREETFOOD
StreetfoodiseverywhereinBrazil,onmoststreetcornersandneverfaraway.
YoureverydayBrazilianfoodisso tastyandeasytomake.Youcanseewherethe Italian, German, Japanese, Portuguese and African and Middle Eastinfluencescomefrom,suchasKibe(picturedbelow).
OneofthemostcommontypesofstreetfoodinBrazilisthe‘pastel’,whichisBill’sfavorite(picturedbeingsoldabove).Thesedelicioussnacksarestuffedforall palates; including fillings suchasmincedbeef, ham,bacalhau (salted cod),shrimp,chicken,cheeseandevenbananawithcinnamon.Allthesegreatsnacks,includingRick’sfavouritethe‘CoxinhadeFrango,(picturedbelowwithaglassofsugarcanejuice),andtheothersinPart1ofthisbookyoucanuseforsnacks
atpartiesduringtheFIFAWorldCupandOlympicGames.
BRAZILIANPARTYFOODFORALLOCCASIONS
Part2(PartyDishes,Here),Part3(Salads,SidesDishesandSoups,Here)andPart 4 (Desserts and Drinks, Here) of this book contains some great recipeswhichBraziliansuseandexpectatpartiesforalloccasions.
Brazilian cuisine has been influenced by the indigenous peoples prior toPortuguese colonialization from the 1500s onwards; theWest Africans in the18thcentury;theItalianandGermanimmigrantsofthelate19thcentury;andtheJapanese immigrants in the earlypart of the20th century.There are alsootherinfluencesthatcamewithimmigrantsfromtheMiddleEastwhogaveBraziloneof their favourite snacks – Kibe. So Brazilian cuisine is a very diverse andinterestingcuisine.
Brazilians love their BBQ churrasco grill and this is probably themost well-known type of Brazilian food outside Brazil. Here the meat is served on bigskewersandslicedforthecustomers.Therefore,atanyself-respectingBrazilianbarbequeparty the sameprinciple applies; themeat is grilledon abig skewerandslicedforeveryoneatthepartytoshare.Braziliansthenspendtherestofthe
daytalking,drinkingandthefoodkeepsoncoming.
Another dish that embodies a typical Brazilian party when having family orfriendsroundyourhomeistheclassic‘MoquecaCapixaba’,(pronounced“mo-keh-kahkap-ee-sha-ba”),whichisafishstewfromEspíritoSanto,(pictured).
It isoneof theoldestdishesofBrazil.Thisparticulardishoriginates fromthelocalindigenouspeople-theCapixabas.TheCapixabaslivedinthispartoftheAtlanticcoastlineofwhatisnowtheStateofEspíritoSanto,Brazil.AmoquecahasslightvariancesdependingwhichregionyouareinBrazil,withtheMoquecaCapixababeingthemostpopular.
Thegreatthingaboutthisdishisthatanyonecanmakeitprettymuchanywhere.The ingredients are basic – any type of fish, lots of onions, garlic, tomatoes,greenherbsandthecookingtechniqueissimplicityitself.
Amoquecaistraditionallycookedslowlyina‘paneladebarro’.EspíritoSantoisthemainstatewherethepanelasoriginatefrom.Thesepanelasaremadethetraditionalwaybyhandandfiredoutsideinopenfires.Itisquiteaspectacularsight to watch. Most householders in Espírito Santo, and indeed the rest ofBrazil,willhaveapaneladebarrointheirhome.
Brazilianfoodisverydiversefromregiontoregion.ThecuisinefromEspíritoSantoisdeliciousandwehopeyouwillloveitasmuchaswedo.
RickandBill
INFORMATIONABOUTINGREDIENTSUSEDINTHISBOOK
Mandioca/Cassava
One of the main ingredients used in Brazil and South America is Mandioca,which is also known outside of South America as ‘cassava’ (from now onreferred to as ‘mandioca’ in this book).Mandioca is a carbohydrate vegetablewhichisusedinBrazilandisaspopularaspotatoesareoutsideSouthAmerica.YoucanfindthisingredientinspecializedSouthAmericanorAfricanshops.
Only three recipes in this book containsmandioca as amain ingredient in therecipes–BolinhosdeMandioca/MandiocaBalls;theBobódeCamarão/ShrimpandMandiocaCasserole;andPãodeQuiejo/CheeseBreadBalls,whichusesthestarchofmandiocaandinBraziliscalled‘tapiocaflour’.
Farofa(alsoknownasGari)israwmandiocaflourandiswidelyusedinmanydishes as an accompaniment to main dishes, such asMoqueca/Fish Stew and
CasquinhadeSiri/StuffedCrabShells, andBBQChurrascomeats (recipes forthesedisheshavebeenprovidedinthiscookbook,aswellasarecipeforfarofaitself).
BrazilianUseofHerbs,GreenOnionsandLimesBrazilians love using herbs, in particular coriander, parsley and thyme. Theyliberallyaddherbstomostdishesinbunches–especiallycoriander.
Brazilians use a lot of green onions inmany of their dishes, in particular thegreenpartofthegreenonions.Theyaresometimesmistakenlycalledshallotsorspringonions.Greenonionsarealsoknownas"scallions"or"eschallots".
Limesareusedinalmostalldishes,frommarinatingfishandmeatstosqueezingfreshlimeoveranydish.Brazilianslovelimes.
BrazilianUseofOilsforCookingThe main oil used is olive oil – in particular a good brand imported fromPortugal or Italy. This is used for marinating, cooking, drizzling over foods,dipping etc. Vegetable or sunflower oil is mainly used for deep or shallowfrying.
Anotheroilwhichisusedinparticulardishesandinparticularregionsiscalled‘dendê’ oil (palm oil). This oil originates from Africa and is widely used indishesthathavetheiroriginsinAfricaandarepopularinandaroundtheBahiaregion,NorthEastBrazil,forexampleintherecipesAcarajé,VatapáandBobódecamarão. Ifyoucan’t find thisoilyoucancookwithvegetableoroliveoil
instead.
BrazilianFeijão(BlackBeans)Blackbeans,alongwithriceisarebasicstaplefortheBraziliandiet.BrazilianslovetheirblackbeansanditisquitenormalforBrazilianstoeatthisstableeverydaywiththeirfood.
This ingredient features in a lot in Brazilian cooking, for example, in theCaldinhodeFeijão(blackeyedbeanswithporkthatisliquidizedintoadelicioussoup.
Cookingthefeijãoisbestinapressurecookerotherwiseittakesalongtimetocook.Mostfamilieshaveapressurecookerprimarilytocooktheseblackbeans.
MEASUREMENTSANDTEMPERATURES
WeprefertousecupsinsteadofgramsasthisishowBrazilianscook.Theyarenotingeneraloverconcernedwithaccuratemeasurements.Mostoftherecipesaremeasuredincupsandspoons.So,intheBrazilianspiritandasthisisaBraziliancookbooktheboyshaveretainedtheuseofcupsandtablespoonsasthisseemstobeafavoritemethodofcookingandbakingbymanycountries–especiallytheUS,Australia,NewZealandandSouthAfrica.
Thespoonmeasureweuseforthisbookisforthetraditionalsizedtablespoon.
ImperialtoMetric1oz=30g4oz=110g1lb=450g
1fl.oz=30ml5fl.ozor1/4pt=150ml20fl.ozor1pt=600ml
SpoonMeasures1 level tablespoon flour = 15g flour 1 heaped tablespoon flour = 28g flour 1level tablespoon sugar = 28g sugar 1 level tablespoon butter = 15g butterLiquidMeasures1cup=240ml1pint=480ml1quart=950ml
SolidMeasures1cupflour=125gflour1cupbutter=225gbutter1cupuncookedrice/blackbeans=170guncookedrice/blackbeans1cupfreshbreadcrumbs=150gfreshbreadcrumbsOvenTemperatures130C=110Cfan=250F=Gasmark1150C=130Cfan=300F=Gasmark2180C=160Cfan=350F=Gasmark4190C=170Cfan=375F=Gasmark5200C=180Cfan=400F=Gasmark6220C=200Cfan=425F=Gasmark7230C=210Cfan=450F=Gasmark8
CONTENTS
Part1–BrazilianStreetFood
Pastel/Pastel
CroquetesdeCarne/BeefCroquettes
ChurrosBrasileiro/BrazilianChurros
Kibe/Kibbeh
BolinhosdeBacalhau/SaltedCodFishBalls
CoxinhadeFrango/LittleChickenThighs
Acarajé/BlackEyedBeanShrimpFritters
Vatapá/ShrimpFilling(forAcarajé)
EmpadinhadeFrango/LittleChickenPies
PãodeQueijo/CheeseBreadBalls
BuracoQuente/MinceMeatSandwich
FrangoàPassarinho/FriedLittleChicken
PescadinhaFrita/FriedPescadinhaFish
Torresmo/PorkScratchings
Churrasquinho/GrilledMeatonaStick
CachorroQuente/BrazilianHotDog
BolinhosdeMandioca/MandiocaBalls
CaldinhodeFeijão/BlackBeanBroth
BolinhosdeChuva/RainDropDoughnuts
Yakisoba/BrazilianYakisoba
QueijoCoalho/GrilledCheeseSticks
Part2–BrazilianPartyDishes
MoquecaCapixaba/FishStewfromEspíritoSanto
CasquinhadeSiri/CrabinShells
CosteladePorco/BrazilianStylePorkRibs
BifeàMilanese/MilaneseBeefSteaks
FrangocomQuiaboMineiro/ChickenwithOkraMinasGeraisStyle
BobódeCamarão/ShrimpandMandiocaCasserole
EspaguetecomFrutosdoMar/SeafoodSpaghetti
PizzaBrasileira/BrazilianStylePizza
Part3–Salads,SideDishesandSoups
SaladadeMaionese/VegetableandMayonnaiseSalad
SaladaTropical/TropicalSalad
Vinagrete/VinaigretteSalad
Macarronese/PastaandVegetableSalad
Farofa/MandiocaFlourSideDish
CanjadeGalinha/ChickenSoup
Part4–DessertsandDrinks
Pavê/BrazilianFruitTrifle
CremedePapaya/PapayaCreamandIce-Cream
SucodeManga/FreshMangoSmoothieJuice
Caipirinha/BrazilianCachaçaAlcoholicDrink
PART1–STREETFOOD
Pastel/Pastel
‘Pastel’ is a thin pastel that is deep-fried and traditionally served alongsidesugar cane juice. The pastel is a typical Brazilian fast food dish for anyoccasion.
Makes10mediumsizedpastelsIngredients:
3cupsofflour
3tablespoonsofvegetableoil
1tablespoonofcachaça(orwhiterumorvodka)1cupofwarmwater
1tablespoonofsalt
200gofbuffalomozzarellacheese
Mixtheflourandsalttogetherinabowlorontheworksurface.Makeaholeinthemiddleandaddtheoil,cachaçaandsomeofthewarmwater.Mixtheflourintothemiddleuntilyouhaveaballofdough.
Flourabitofyourworksurfaceandbeginrollingoutthedoughuntil it’sverythin.Cut to the size of a rectangle of about 8 x 5 inches for amedium sizedpastel.Addascoopofyourfillinginthemiddle.Beforeyoufoldover,wetyourfingerwithwater and pass around the edge of the pastel, then fold over. In amediumsizedpan,heat thecookingoil tohotand fryeachpastelgently foraminute or two or until a light golden brown on each side. Be careful as thecachaça in the dough will pop and oil tends to spit. The pastels cook veryquicklyasthepastryisverythin.Serveimmediatelyalongsidefreshsugarcanejuice.
CroquetesdeCarne/BeefCroquettes
Croquettes are a very popular snack in Brazil. They originate from thePortuguesesettlersandcanbefoundalloverBrazil.
Makesabout10
Ingredients:500gleanbeefmince
1largeoniongrated
3tablespoonsofparsley
¼-½cupofflour+2cupsforcoatingthecroquettes3cupsofbreadcrumbs
2eggs
2garliccloveschopped1teaspoonofpaprika
2tablespoonsofoliveoil
1beefstockcube
Saltandpeppertotaste
VegetableoilfordeepfatfryingInamediumsizedpan,addtheoliveoilandfrythe garlic and onions for 3minutes. Add the beefmince and fry for about 5minutes.Addthepaprika,beefstockcube,herbsandsaltandpeppertotasteandfry for about10minutes.Mix in theegg followedbyadding the flour slowly.Takeofftheheat.Keepmixinguntilyouformaballofthemeatmixture.
Takeasmallamountofthemixandrollbetweenyourhandsuntilyouhaveafatsmall sausage.Take3 separatebowls and fill onewith the flour, onewith thebeaten egg and the last one with the breadcrumbs. Now start the process ofcoatingyourcroquettes.Firstly,dipintotheflourandthoroughlycoat;secondly,coat with the beaten egg bowl; and finally roll into the breadcrumbs. Do inbatches.Yourcroquettesarereadytobedeepfried.Heatthevegetableoil(needstocoveratleasthalfofthecroquetteifusingapan)toamediumheatandcookthecroquettesinbatches,turningsothatthewholecroquetteisagoldenbrown–about3-4minutes.Servewitholiveoilandlimewedges.Nossa!
ChurrosBrasileiro/BrazilianChurros
This is a classicBrazilian street food that can be found on prettymuch everystreetcornerandateverysportsevent,theyareeverywhere.TheyoriginatefromSpainwherechurrosarealsoafavoritesnack.It’sgreatfunmakingthese.Youwillneedapipingbagwitheitherastarorroundtipof½inch.
Makesabout20(5inchsizedchurros)Ingredients:1¼cupsofflour½cupofwater
½cupofbuttermilk½cupofbutter
2tablespoonsofsugar1teaspoonvanilla
3largeeggs
Vegetableoilforfrying
¼teaspoonofsalt½cupsugar(forrollingthechurrosin)
1teaspooncinnamon
Inalargepanaddthewater,buttermilk,butter,2tablespoonofsugarandbringtotheboil.Nowstirintheflourandmixtogetheruntilthemixtureformsaball.Takeofftheheat.Addthevanillaandeggsoneatatimeuntilthemixturestartstolookshinyandmixuntilitisthickandslidesoffthespooneasily.Ifit’stoothick,addanotheregg.Fillthepipingbagwithsomeofthedoughmixture.
Meanwhileheatupyourvegetableoilinalargepantoveryhot,readytodeepfryyourchurros.Thebestwaytodothisistopipethedoughstraightintothehotoil.Once thepipeddough is cooking in theoil, turnover after 2minutes andallow2minutesontheothersideoruntilthechurrosisagoldenbrownallover.Work inbatches. Ina seperatebowlmix the½cupof sugarand thecinnamintogether. Roll each churro in this sugar then place on another tray ready forserving.Servehot.
Kibe/MinceBeef,FreshMintandKibeTorpedos
Kibe(pronouncedas“kee-bee”)isverypopularinBrazil.ItwasbroughtoverbyArabimmigrants–notablytheLebaneseandSyrians.Theyareverydeliciousandeasytomake.Theessentialingredientiskibeflour(Bulgurwheat).
Makesabout12torpedoesIngredients:2cupskibeflour(bulgurwheat)450ggoodqualityleanbeef
3clovesofgarliccrushed
1½cupsofhotwater
1beefstockcube
1largeonionchopped
3springonionschopped2tablespoonsoffreshmintchopped
2tablespoonsofoliveoil
Salt andblackpepper to tasteVegetableoil for fryingFirst of all youneed torehydratethekibeflour.Addthestockcubetothewarmwateranddissolve.Put
thekibeflourinalargebowlorjugandnowaddthestockwater.Stirandleavetostandforafewhoursinthefridgetorehydrate.Whenreadytouse,drainanywaterfromthebowlandtherehydratedkibeflourisnowready.Withthekibeinalargebowladdthemincedbeef,choppedonion,mincedgarlic,finelychoppedmint,choppedspringonions,salt,blackpepperandoliveoiltotaste.
Take your desire amount and with both hands roll into a croquette shape thewidthofyourhand(seeillustration).Onceyouhavedoneabatchoftorpedoes,inadeeppanheatthevegetableoiltoamediumheatanddeepfryforbetween2-3minutes.When cooked the kibe should look dark brown and crisp on theoutside.Tryacouplefirstuntilyouarehappywiththeresult.Servewithwedgesoflime.
Billsays:“Cutinhalf,squeezeoverlotsoflimejuiceandfreshmint”
BolinhosdeBacalhau/CodFishBalls
‘Bolinhos de Bacalhau’ are cod balls and despite the ingredient being driedsaltedcod,whichitselfmaynotbethatinspiring,theyaredelicious.
Makes20mediumsizedbolinhosIngredients:250gofbacalhau(saltedcod)250gofwhitepotatoesdiced2tablespoonsofcoriander3springonions
1eggyolk
1tablespoonofplainflour2tablespoonsofoliveoil1onionfinelychopped
1cloveofgarliccrushed
Saltandpeppertotaste
Limes/lemons
CookingoilfordeepfryingDe-saltingthedriedcod:Rinsethesaltoutfromthecodby running it underwater for a fewminutes.Leave thecod in coldwaterovernight(preferablyfor12hours)–withsomeiceandthejuiceofhalfalime(the lime adds flavor to the cod). After you have de-salted the cod, cook inboilingwaterforabout10minutes.Thisprocesswillhelpthefishrehydrateand
becomemoresucculent.Breakthefishintosmallbits,removinganybones.Mixinabitofoliveoil,garlicandthechoppedonion.
Mashthepotatoesandaddto thecodmixture.Addpepper toyour liking(youshouldn’tneedtoaddanysaltasthecodshouldstillbeabitsalty).Addtheeggyolk, flour, herbs, spring onions and remaining oil and mix together. Take atablespoonof themixand roll intoaballwithyourhands. Inamediumsizedpanheatthevegetableoiltohot,butnottoohototherwisethebolinhoswillcooktooquicklyandburnontheoutside.Deepfrythecodballsuntillightlybrowned.Servewithwedgesoflimes.
Nilza’sCoxinhasdeFrango/LittleChickenThighs
Thesesnacksaresonamedastheylooklikechickenthighs.
Makes30mediumIngredients:1chickenbreast
4cupsofflour
2mediumonionchopped3springonionschopped2clovesofgarlicchopped
2tablespoonsofparsley
Saltandblackpepper
2×½teaspoonsofpaprika1cupofcreamcheese2chickenstockcubes2cupsofbreadcrumbs
1eggwhisked
Tomakethefilling:Heatalittlecookingoilandfryhalfofthechoppedgarlic,onionsandpaprika for2minutes.Add thechicken,1 literofwater, seasoningand one chicken stock cube and bring to the boil and simmer for about 15
minutes.Strain thewaterandkeep inaseparatebowl.Shred thechicken. Inamediumsizedpan,addalittlecookingoilandfrytheotherhalfofthechoppedonions andgarlic for2minutes, then add the shreddedchicken, chicken stockcube,springonions,parsleyandseasoning.Takeofftheheat.
Tomakethedough:Takingthewateryoucookedthechickenin,bringthewatertoboil again and add the flour andmixwith the liquid to anice thickdough.Takeofftheheatandcool.Onaplainsurface,kneadthedoughintoaball.Takeapieceofdoughandrollintoaball.Pressyourfingerintothetopoftheballandwork the casing so you have a thin cup opening. Fill the hole with¾ of thefillingand top itoffwitha teaspoonofcreamcheese.Close.Dipyour shapedcoxinhaintotheeggmixtureandrollintothebreadcrumbs.Whenyourcoxinhaisready,deepfryinhotcookingoil,untilgoldenbrown.Done.
Acarajé/ShrimpFritters
Acarajé forms part of the culinary tradition of the State of Bahia on theNortheastcoast.TheoriginsofthisdisharefromAfrica.It’sveryrichandverytasty.Afterthefrittersarecookedtheyarecutinhalfandfilledwithshrimpsand‘Vatapá’–whichisincludedinthisrecipe(Here).
Makes6-7mediumsizedfrittersIngredients:250gofblackeyedbeans
30gofdriedorfreshshrimp1onionfinelychopped
1 clove of garlic finely chopped 2 tablespoons of coriander 2 spring onionsfinelychopped1smallchilipepperchopped
2tablespoonsofvegetableoil
Saltandpeppertotaste
Vegetableoilforfrying
Inabowlwith4litersofwater,soaktheblackeyedpeasovernightinthefridge.Rinsethebeansuntilcleanandleavetostandtodryforatleast2hours.(Thisis
veryimportantotherwisethemixturewillbetoosloppyafterbeingliquidizing).Addtheshrimp,onion,garlicinafoodprocessoruntilfinelychopped.Addthebeans, chili, herbs andvegetable oil, andprocess all the ingredients until theyformasmoothpaste.Seasonwithsaltandpepper.Themixtureshouldbefairlythicktoallowittobemoldedintoshape.Ifso,yourmixtureisready.
Take a golf ball size amount of themixture andmold theAcarajé to an ovalshape.InalargesaucepanaddenoughvegetableoiltoatleastcoverhalfoftheAcarajéandheattoalowtomediumtemperature.GentlydroptheAcarajéballsintotheoilandfryslowlyuntilgoldenbrown,forbetween6-7minutes,turninghalfwaythrough.Servewith‘Vatapá’(seeHere).
Vatapá/ShrimpfillingforAcarajé
Ingredients:500goffreshshrimp
1mediumonionchopped2garlicclovesfinelychopped1tomatochopped
2tablespoonsofvegetableoil
2tablespoonsofoliveoil
¼to½cupofcoconutmilk
2tablespoonsofplainflour
Juiceof1lime
3tablespoonsofcorianderchopped5springonionschopped
1chilipepperchopped
Saltandpeppertotaste
Ina fryingpan,heat theoliveoil tohotandfry thechoppedgarlic,onionandtomatofor3minutes.Addtheshrimp,vegetableoil,chili(includingtheseedstogive this dish a bit of a kick), coconut milk and lime juice and cook for 10minutes.Seasontotaste.
Addtheflourandmixuntilthemixturethickensandlowertheheatandcookforafurther3minutes.
Lastly,addthecorianderandspringonionsandmixintothemixturewell.Takeofftheheat.
Billsays:“ThisistraditionalAfro-BraziliancookingfromBahia.IalwayshaveAcarajéwhenonvacationwithmyfamilyinBahia.”
EmpadinhasdeFrango/LittleChickenPies
Makes20piesIngredients:
4cupsofplainflour
1¼cupsofbutter
4eggyolks
500gcookedchickenbreast
2ripetomatoes
2 medium onions chopped 2 garlic cloves chopped 250 ml of white sauce 2tablespoonsofparsley3springonionschopped1chickenstockcube
1teaspoonofpaprika
Saltandpeppertotaste
Tomakethepiecasing:Mixtheflourandbutterandsalttogetherinabowlwithyourhands.Addtheeggyolkstothemixtureandbindtheingredientstogethertomakeasmoothandfirmball(addalittlecoldwaterifthemixtureistoodry).Wrapinclingfilmandchill in thefridgeforabout30minutes.Forthefilling:Heattheoliveoilinamediumsizedpanandaddtheonion,garlic,tomatoandtheshreddedchickenandfryfor2minutes.Addthechickenstockcube,paprika,theparsleyandspringonions,seasonandmixwell.Finallyaddthewhitesauceand the egg yolks and stir continuously to prevent sticking as the mixturebecomesthicker.Leavemixturetocooldownbeforeusing.
Roll thedoughout flatuntil about the thicknessof adinnerplate.Cut thepiecasingtoyourrequiredsizeofyourbakingpies/muffinscups.Addyourfillinguntil the pie casing is full. Lastly add the pie top. Seal the edges as well aspossible and then add the egg mixture on top (to give it a glaze) and yourempadinhas are ready to put into the oven. Put in a pre-heated oven at 200C(180C fan/400F/ Gas mark 6) and leave to bake for about 20 minutes. Theempadinhasaredoneonceyoucanseethetopslookingniceandglazed.
Ricksays:“Thisrecipeforempadinhasissosimple.Therearemanyversionsofhowtomakethefilling.Ifyoucanmakepiesthenthat’smostoftheworkdone.”
PãodeQueijo/BrazilianCheeseBreadBalls
‘PãodeQueijo’isaMinasGeraisregionspeciality.YouwillneedsomeMinascheese,oragoodcreamcheeseasasubstitute.
Makes15breadsIngredients:4½cupsoftapiocaflour
8tablespoonsbutter
4tablespoonsofvegetableoil2cupsofwholemilk
4eggs
2cupsofMinascheese,oranyfirmcow’smilkcheese,grated½cupofcheddarcheese
1teaspoonofsalt
Firstofall,preheattheovento180C(160Cfan/350F/Gasmark4).Inamediumpanmeltthebutter.Oncethebutterismelted,addthemilkandvegetableoilandbringtoaboil.Seasontotaste.Allowtoboilthenremovefromheat.Youneedtoaddthetapiocaflourimmediatelytothemixturewhenithasjustboiledand
quicklystir,otherwiseyouriskthemixtureturningintoasouplikeconsistencywhichmustbeavoided.Leavethemixturetocooldownfor10minutes.Chef’snote:“Ifyoudon’tallowthemixture tocooldownbeforeadding theeggs, theeggswill just turntoscrambleeggs.”Stir intheeggsandthecheese,andmixwell.Puttoonesideandallowthemixturetocoolforabout30minutes.
Flour your hands with the tapioca flour and take about a golf sized piece ofdough andmold into a ball. Place on a baking tray – preferably with bakingsheet or rub butter in the tray so that the dough doesn’t stick and burnwhenbaking.Baketherollsuntiltheyarepuffedupandanicegoldenbrown.
BuracoQuenteSanduíche/MincedMeatSandwich
‘Buraco quente’ is a small French roll filled with ameaty filling and cheese.TheseareverypopulareverywhereinBrazil.Somevendorsusedifferentmeatssuchasporkandchickeninsteadofusingthetraditionalmincedbeefversion.
Makes8sandwichesIngredients:
8smallFrenchbaguettes
500gofleanmincedbeef
1largeonionchopped
2clovesofgarlicchopped4tomatoeschopped
3tablespoonsofparsley
3springonionschopped
½greenbellpepperdiced
400gbuffalomozzarellacheese
1beefstockcube
Saltandpeppertotaste
Inamediumsizedsaucepanheatalittleoiltoamediumheatandaddthegarlic,onions and green pepper and fry for 3 minutes. Add the minced meat andcontinuetofryonahighheatforamorefewminutesuntilbrowned.Mixinthestockcube,thechoppedtomatoes,herbsandspringonions.Continuecookingonamediumheatforabout7minutesoruntilthemincemeatmixtureiscookedtoyourliking.Twominutesbeforetakingthemixtureofftheheataddsomebuffalomozzarellacheeseandallowit tostartmeltinginto themixture.Yourfillingisdone.
Open the topof thebaguette andpressdownas far to thebottomasyoucan,wrigglingyourfingertomakealargeenoughcavitytoallowplentyofthemincemeatmixturetofillit.Nowjustaddyourfillingandasliceofbuffalomozzarellacheese,andserve.
FrangoàPassarinho/DeepFriedChicken
‘Frango à Passarinho’ means ‘little pieces of chicken’. A great dish for anypartyorBBQasitcanbeservedhotorcold.
Makesenoughfor5servingsIngredients:1kgofchickencutintosmallpieces5-6clovesofgarlicchopped1onionchopped
1cupofplainflour
2tablespoonsofparsleychopped
2tablespoonsofthyme
Juiceof2limes
Saltandpeppertotaste
3tablespoonsofextravirginoliveoilVegetableoilfordeepfryingFirstofall,chop up the chicken, including bone and skin, into bite sized pieces.Withoutbeingtoouniform,agoodsizeforthechickenbitsismoreorless5cm.Inalargebowl,mixtogetherthechoppedupchicken,garlic,onion,halfoftheherbs,saltandpepper,limejuiceandtheoliveoilandleavetomarinateinthefridgeforat
least an hour. In a separate bowl add the plain flour and the other half of theherbs andplenty of pepper (to taste) andmix together (this seasons andgivestastetotheflour).Addthechickenbitsandthoroughlycoatwiththeflour.
Inamediumsizedsaucepanheatthevegetableoiltoamediumheat(iftoohotasthechickenwillcooktooquicklyontheoutside).Carefullydropeachchickenpieceintotheoilandcookuntilcookedthrough–thiswilldependonwhatsizeyourchickenbitsare.Itshouldn’ttakemorethan5-7minutestodeepfryeachpiece, but you will need to try and test. Once cooked place on a plate withkitchentoweltoabsorbtheexcessoil.Servewithwedgesoflimeandchilioil.Delicious.
Billsays:‘This isgreatstreet food.InmyhometownofVitória,streetvendors
sell Frango àPassarinho everywhere. It is also popular in bars and in smalleateries.Delicioso.”
PescadinhaFrita/FriedFish
‘Pescadinha Frita’ is Brazilian deep fried fish which is normally served withchips.Apopularstreetfood,servedwithhotchilisauce(todipinto)andacoldbeermakesaperfectsnackoutsideorinabeachbar.Mostsnackbarsservethisdish,andit’sverycommontoseeitatthebarsalongthebeachfront.
Makes5portions
Ingredients:
1kgoffishfilletsofyourchoiceleftwholeorcutinto3pieces
1cupofflour
Juiceof1limeorlemon
Saltandpeppertotaste
1clovegarlicwholewithskin
Vegetableoilfordeepfrying
First of allwash the fish in a bowl ofwarmwaterwith lime juice.Drain thewater and seasonwith salt andpepper anda fewwedgesof limeand leave tomarinadeforabout10minutes.Chef’stip:“Youcaneitherkeepthefishwhole,filletitorcutinintosmallpieces,thelatterbeingthemostpopularwaytoserveitinBrazil.”
Meanwhile,inabowladdtheflourandseason.Oncethefishisready,addtotheflourandmixuntilallthefishiscoated.Thefishisreadyforfrying.
Ina largefryingpan,heat theoil toamediumtemperatureandaddacloveofgarlic(thiswilladdflavor to theoil).Oncethefish isanicegoldenbrownoneachsideplaceonplatewithkitchenpaper todrainanyexcessfat.Servewithchips,mayonnaiseandlime/lemonwedges.Justdelicious.
Bill says:“If youcan’t findPescadinha fish, youcanuseanyfirmwhitemeatfish.RedSnapperisagoodfishtodeepfry.”
TorresmoCrocante/BrazilianPorkScratchings
TorresmoisasnackeatenjustabouteverywhereinBrazilespeciallywithabeerorcapirinha.
Makesalargebowl/trayIngredients:
1.5kgofporkbelly
½tablespoonofsalt
250mlofvegetableoilforcookingFirstofall,cuttheporkbellyintocubesofabout2x2cmthickslices,orwhateversizeyouplease.Inalargesizedpanpourinthecookingoilandtheporkbellyandheattoveryhot.Addthesaltandstir.Fryonahighheatforbetween25-30minutesoruntiltheporkisalightbrowncolor and crispy.Youwill need to be stirring all the time so the pork doesn’tsticktothepanandtoensurethatalltheporkiscookedequally.Taketheporkoutoftheoilandplaceontoacleantray.Keepthepanofoilhotasyouwillbeusingitagain.
Spraytheporkwithwater–useawatersprayerorsplashsomewateroverthetop with your fingers. The water will help the pork scratchings to pop. Nowreturn thepork– inbatchesbackinto thehotoil forabout3minutes–andbe
carefulbecause the additionof somewateron theporkwillmake theoil spit.Keep stirring as before until the pork scratchings are a golden brown color,crispyandverycrunchy.Placeonatraywithkitchentoweltoabsorbtheexcessfatandservewithwedgesoflime.
Churrasquinho/BBQMeatonaStick
Anymeatcanbeused,butbeefandchickenseemtobethefavorite.Theskewersaresosimpletomake.Oncecooked,themeatiscoatedineithermayonnaiseorachurrascosauceandfarofaflour(seeHere).
1kgofmeatmakes6portionsIngredients:1kgofmeatskinnedanddiced3clovesofgarlicwhole
2tablespoonsofthymeorrosemary
Churrascosauce:1tinoftomatoes
2tablespoonsofparsleychopped3springonionschopped
1cupofvegetableoil
1cupofredwinevinegar
Saltandpeppertotaste
Topreparethemeat:Firstofallcutupthemeatintobitesizedcubesandputinto
alargeenoughbowl.Addtheclovesofgarlic(don’tchoporslicebutleaveastheyare)andtheherbs(don’tchopup)andleavetomarinateforatleastanhour.
Tomake the Churrasco sauce: Add all the ingredients into the liquidizer andliquidizeuntilsmooth.Yoursauceisdone.
Addsaltandpeppertothemeat.Withyourwoodensticksattheready,starttoskewerthemeatontothesticks,packingitclosetogether.Makesureyouleaveenoughroomat thebottomsoas tobeable toholdwheneating.Assimpleasthat.
With the skewers of meat ready, put on the BBQ or grill and cook over amediumheatsotheydon’tcooktooquicklyorburn.Itshouldn’ttakemorethan10minutes,butcooktotaste.
Billsays:“Brazilianscoattheirstickofmeatwithfarofaandchilisauce.”
CachorroQuenteBrasileiro/BrazilianHotDog
ThisisprobablyoneofthemostcommonstreetfoodstobefoundinBrazil.Hereit is - the BrazilianHotDog. The big difference between a Brazilian hot dogsausage and the classic American version is that the sausage is cooked in atomatosauce,insteadofbeinggrilled.
Makes12HotdogsIngredients:12largehotdogsausages
12hotdogbreadbuns
200goftomatosauce
1canofsweetcorn
1onionchopped
2tomatoeschopped
1greenbellpepperchopped1garlicclovechopped2tablespoonsofparsley
3springonionschopped
Saltandpeppertotaste
Themain difference between a Brazilian and anAmerican style hot dog is –everything! First you need to cook your sausages.Heat a pan over amediumheatandaddoliveoil.Startfryingthechoppedonions,dicedgreenpepper,andgarlic.After2minutesaddthechoppedtomatoes,salt,blackpepperandgreenherbsandmixwell,andcookforafurther2minutes.Nowaddthetomatosauce,sweetcornand the sausagesandcook fornomore than10minutesovera lowheat. The sauce needs to be thick so as to cover the sausage and not drip toomuch.
Braziliansgrilltheirhotdogbuns,howeverthisisoptional.Withthebunopen,spreadonsomemayonnaise(alsooptional),thenaddasausage.Nowpouroversomeofthesauceandaddyourtoppings.Thereyouhaveasimpleanddelicioushot dog. The best snack at a footie match. Enough said.Mmmmm…. 3 HailMarys!
BolinhosdeMandioca/MandiocaBalls
‘Bolinhosdemandioca’aredeepfriedmandiocaballs.
Makesabout20croquettesIngredients:
1kgofmandiocafreshorfrozen1cupofstrongparmesanormozzarellacheese1egg
3tablespoonsofbutterormargarine1cupofplainflour
1tablespoonoforegano
½cupofoniongrated(optional)1tablespoonofextravirginoliveoilSaltandpeppertotaste
Vegetableoiltofry
Cooking the mandioca: If not already pre-prepared, peel the vegetable anddiscardthecore(thispartisnotcooked).Cutintosmallcubesforboiling.Addsalt to the water (as you would for potatoes) and cook until soft. Once themandioca is soft it is ready formashing.Drain thewater.Mash themandiocawith the butter. Using a wooden spoon mix in the egg, cheese, oregano and
seasoning. Add the olive oil and mix together well until you have a stickyconsistency.Finallyaddtheflour,abitata time,andmixhardwithawoodenspoon.Theconsistencyshouldbe thickandstick to the spoon.Themixture isreadytomaketheballs.
Rubyourhandswithabitofoilandtakeasmallamountofthemixandrollintoa ball with your hands. The oil prevents the sticky mixture sticking to yourhands.Meanwhile, heat the cooking oil to a high temperature and drop yourballsintothecookingoilandfryforafewminutes,oruntilgoldenbrown.Theydon’t take long to cook. They don’t need to be cooked much inside as themixtureisalreadycookedandthecheesewillhavemeltedintoadelicioussoftmix.Servewithchilies,oliveoilandlimejuice.Fantastic.
CaldinhodeFeijão/BlackBeanBroth
‘Caldinho de Feijão’ is a liquidized soup version of the famous Brazilian‘Feijoada’. The ingredients are a Brazilian staple – black beans. This is adelicioussoupwhichcanbeboughtatstreetvendorsorinmanybars/botecos.
Makesabout10portionsIngredients:400gofblackbeans200gofporkmeatchopped100gchoppedbacon1sausageroughlychopped4clovesofgarlicchopped1onionchopped
2tablespoonofparsley5springonionschopped1tomatochopped
4tablespoonsofoliveoil
1stockcube(feijãoorpork)1bayleaf&saltandpeppertotasteCleantheblackbeansthoroughly.Addthebeanstothepressurecooker,alongwiththe1.5litersofwater,thebayleaves,thestockcubeandseasontotaste.Cookfor25minutesuntiltheblackbeansaredone.Inaseparatemediumsizedpan,heattheoliveoilto a medium heat and fry the garlic, onion, tomato, bacon and sausage untilbrowned(nomorethan10minutes).Oncedone,addthecontentsofthepantothepressurecookerwiththecookedblackbeans.
Nowaddtheporktothepressurecooker,seasontotasteandcookforafurther
10minutesoruntilthebeansandmeatareallcooked.Thebeansneedtobesoft.Oncesatisfiedallingredientsarewellcooked,addthecontentsofthepanintoaliquidizer.Liquidizethemixtureuntilsmoothandathicksouplikeconsistency.Servewarmorhotwithchoppedspringonionsandparsleysprinkledontop,andsomerusticbread.
BolinhosdeChuva/RainDropDoughnuts
‘BolinhosdeChuva’or‘RainDropDoughnuts’arenamedbecauseoftheirraindrop shape which is created when the batter is dropped into the cooking oil,browninglittlepeaksformthatlooklikeraindrops.
Makes20doughnutsIngredients:2½cupsofflour
2tablespoonsofmargarine
½cupofsugar
2mediumsizedeggs
½cupofwholefatmilk1tablespooncinnamon
4tablespoonsofsugar
Vegetableoilforfrying
Inasmallbowlmixthecinnamonand½cupofsugar togetherandput tooneside.Inalargebowl,addthemargarine(roomtemperature),eggsandsugarandmixwellwithawhisk.Nowstirintheflourandthemilkandmixwelluntilthemixturehastheconsistencyofaverythickcakebatter(ifnot,addalittlemoreflour).Meanwhile,inalargedeepfatfryerheattheoiltoamediumtemperature.Using one tablespoon, scoop a full tablespoon of batter and using anothertablespoon,carefullyscrapethemixtureoffthefirsttablespoonintothecookingoil.Turnoccasionallyandcookuntilgoldenbrownallover.Chef’stip:“Don’tmakeyourdoughnutstoobigastheybrownontheoutsidequicklyandwillnotbecookedinside.Theinsideneedstobelikeabakedcake.”Rollyourdoughnutsin the bowl with the cinnamon and sugar whilst still hot so the sugar andcinnaminsticktothedoughnut.Doinbatches.Bestservedwarm.
Billsays:“ThesearegreatwithagoodBraziliancoffee.”
YakisobaBrasileiro/BrazilianYakisoba
This dish originates from the Japanese immigrantswho came to Brazil in theearly1900sonwards.Yakisobaisapopularstreet fooddishthroughoutBrazil,but inparticular inSãoPauloandMatoGrossodoSulwhere thereare largeJapanesecommunities.
Makes6portionsIngredients:400gofdicedmeat(beef/pork/chicken)orshrimps500gofJapanesenoodles
2mediumonionsslicedlarge
1headofbroccolisliced
½acabbagesliced
1largecarrotsliced
100ggreenbeanssliced
1bellpepper(green)sliced
8springonionssliced
100gofmushroomssliced
5tablespoonsofsoyasauce
5tablespoonsofvegetableoil
Boil a pan of water and start cooking the noodles. In a medium pan heat 2tablespoonsofvegetableoiltohotandfrythemeat/shrimps.Afterbrowningfora fewminutes add 2 tablespoons of soya sauce.Cook for about 5minutes oruntilthemeatiscookedthrough.
Meanwhile in a large wok add the remanding vegetable oil and heat to hot.Chef’s tip:“It’s essential to useplenty of vegetable oil as theoil provides thecorrectconsistencytofusetogetherthenoodlesandotheringredientsandgivesa great fried taste.” Add the cauliflower, broccoli, cabbage, carrots, onions,greenbeans,peppers,springonions,mushroomsandstirfryforafewminutes.Add the remainder of the soya sauce. Add the cooked noodles and themeat/shrimp andmix well together while stir frying for a couple of minutes.Placeinalargebowlandsprinklesomemorespringonionsontop,andletyourfellowdinershelpthemselves.That’sit,it’sdone.Easyanddelicious.
Ricksays:“Thisisasimplerecipeastheyuseinthestreet.Itisdelicious,IloveJapanesefoodforitstasteandsimplicity.SãoPaulohasthelargestJapanese community outside Japan. So here wehaveit–BrazilianJapanesestreetfood.”
QueijoCoalho/CoalhoCheeseonaStick
‘QueijoCoalho’ischeeseonastick.QueijocoalhoisverypopularintheNorthEast part of Brazil, in particular in theBahia regionwhere it is said to haveoriginatedfrom.
Queijo coalho is a firm cheese that doesn’t melt quickly when grilled. ThischeesecanbefoundinspecialistSouthAmerican/Brazilianstores.
It isapopular snacksoldona stickbyvendorson thebeaches inBrazil.Thecheeseisbrownedinhandheldovens.
Makes6
Ingredients:1packof6ready-madeCoalhoCheeseSticksor,500gofCoalhoCheeseplus6sticks
2tablespoonsofdriedoregano
If making the cheese sticks yourself - dice the cheese into cubes of 1 inchsquares.Slidethecheesecubesontoastick(thesticksneedtobeaminumumof1cm thick, otherwise they will snap easily when grilling). Grill the stick of
cheese until browned on each side.When ready to serve, sprinkle over somedriedherboregano.Aseasyasthat.
Billsays:“Thisisagreatsnack,especiallyonthebeachwithacoldbeerortheBrazilianfizzydrink-Guarana.BraziliansliketogrilltheirqueijocoalhoovertheBBQ.Sprinklesomeoreganooveryourstickofcheese–justdelicious.”
PART2–PARTYDISHES
Bill’sMoquecaCapixaba/FishStew
The Moqueca Capixaba (pronounced as “mo-keh-kah kap-ee-sha-ba”) is thetraditionaldishofEspíritoSanto,Brazil.Itcanbemadefromfish,crabs,lobsterandshrimps.
Makes5-6portionsIngredients:1kgoffreshfishofchoice1cupofcorianderchopped
10springonionschopped
1onionchopped
3clovesofgarlicchopped
6tomatoeschopped
Juiceof3limesorlemons
200mlofextravirginoliveoil1chilichopped
1teaspoonofcolorant
Saltandpeppertotaste
The fishneeds tobecut into thicksteakslices–your fishmongercando this.Oncepreparedplacethefishinabowlandsqueezeoverthejuiceoftwolimesandcoverwithwater.Set tooneside for10minutes.Meanwhile,chopup theother ingredients so you have all your ingredients ready.Nowdrain thewaterfromthefish.Youarenowreadytomakethestew.
TheCapixabaswouldnormallyuseatraditionalceramicpotcalledaPaneladeBarro. However, any large pot will do. On a low heat, pour in a couple oftablespoonsofoliveoilandfrythegarlicforabout3minutes.Atthispointaddhalfof the tomatoes,onions,springonionsandcoriander.Addthepaprikaandchili andnow layer the fishon topof thevegetables and seasonwith salt andpepper.Oncethefishisinthepotaddtheremainderofthevegetablesontopofthe fish, the lime juice and seasoning and pour plenty of olive oil over theingredients.Coverthepotwithalidandleavetocookfor20minutesoruntilthefishiscooked–whichdoesn’ttakelong.Onceyouarehappythefishiscooked,takeoff theheat.Add somecorianderon top.Thisdish is traditionally servedwithwhiterice,farofa(seeHere)andasalad.
CasquinhadeSiriCapixaba/ShellofCrabMeat
‘CasquinhadeSiri’meansthe‘shellofcrabmeat’(siriisasmallcrabcommoninBrazil).ThisdishpitomizestheflavorsofBrazil.TheBrazilianslovetheirsiricrabs. Every eatery that serves fish servesCasquinha de Siri. It is a commonfavorite at parties. This is the ‘Capixaba’ version (pronounced “kap-ee-sha-ba”),fromtheEspíritoSantoregionwhereBillcomesfrom.
Makes5-6portionsIngredients:300goffreshcrabmeat3ripetomatoeschopped1mediumonionchopped1cloveofgarlicchopped
3springonionschopped
Juiceof½lime
3tablespoonsoffreshcoriander
1teaspoonofcolorant
Saltandpeppertotaste
3tablespoonofoliveoil
Inamediumsizedpan,heattheoliveoiltolowandfrytheonionsandgarlicforabout3minutes.Addthespringonions,tomatoes,coriander,limejuice,saltandpepper to taste, and cook for 2 minutes. Finally add the crab meat and thecolorantandmixslowlytogether.Coverandsimmerforabout20minutes.
Servecrabmeatmixtureeitherinindividualcrabshellsoronalargeplatter.Thisdishiseatenwithfarofa/mandiocaflouraccompaniment(seeHere),andpimentasauce (chili). This dish also goeswellwith a delicious homemade vinaigrette.Justheaven!
CosteladePorco/BrazilianPorkRibs
This dish is a great dish for when having plenty of friends over for aparty/dinner.
Makes5-6portionsIngredients:2kgporkspareribsrack
5garlicclovesroughlychopped1mediumonionchopped
2springonionschopped
1tablespoonoffreshthyme
Juiceof2-3limes
1-2tablespoonsofseasalt(totaste)1-2tablespoonsofcourseblackpepper(totaste)
2tablespoonsofoliveoil
Place rack of ribs in an oven tray.Rub in the coarsely chopped garlic, onion,thyme, salt, pepper, olive oil and half the lime juice. Cover with tin foil and
allowtomarinateforatleastafewhoursinthefridge.Beforeyouarereadytocook the meat, take out of the fridge and allowmeat to acclimatize to roomtemperature for about 20 minutes. Meanwhile preheat oven to 180C (160Cfan/350F/Gasmark4).Whilsttheoveniswarmingup,rubinthespringonionsandtheremainderofthelimejuiceandsomemoreseasaltandcoarsepepper.
Returnthetinfoilovertheporkandplaceintheovenforabout1½to2½hours(dependingon thesizeand thicknessofyourmeat).When themeat is lookingclose to finished, remove the tin foil, increase the oven temperature to 220C(200C fan/425F/Gas mark 7), and continue cooking for between 20 and 30minutestoallowthemeattobrownontopandbemorecrispy.Takeoutoftheovenandleavetostandfor15minutesbeforeslicingtheindividualribs.Servewithplentyoflimejuiceandchilisauce.Quedelicioso!
BifeàMilanesa/MilaneseBeefSteaks
Thisdishoriginates from thecityofMilan, Italy.Many Italians immigrated toBrazilinthemid-1800sandtheirinfluenceonBrazilianfoodissignificant.
Makes5-6portionsIngredients:1kgofgoodqualitythinbeefsteaks2clovesofgarlicchoppedJuiceof2limesorlemons
2tablespoonsofoliveoil2eggswhisked
2cupsofplainflour
4cupsofbreadcrumbs
Saltandpeppertotaste
Inalargebowlortraymixtogetherthebeefsteaks,choppedgarlic,limejuice,olive oil and salt and pepper (to taste) and leave to marinate for at least 30minutesinthefridge.
Beforeyouarereadytostartcookingthesteaks,lightlywhisktheeggsinabowlandsetaside.Inanotherbowladdtheflourandseasoning(totaste).Finally,addthebreadcrumbsonaplate/tray.
Takethesteaksoutofthefridge.Puteachsteakoneatatimeintotheflourandcoverwellbeforedippingintotheeggmix,coveringthewholesteak.Lastly,dipthe steak into the breadcrumbs and ensure each steak is well covered.Meanwhile, in a large fryingpan/skillet addenoughvegetableoil to cover thesteakwhendroppedin.Theoilneedstobehot.Dropeachsteakincarefullyandcookoneachsideuntilthebreadcrumbsareanicegoldenbrown.Whenready,placeonaplatewithkitchentowltoabsorbtheexcesscookingoilandserve.
InBrazilagoodbeefsteakisusedandservedwithplainriceandwedgesoflime
FrangocomQuiaboMineiro/ChickenwithOkra
‘Frango com Quiabo Mineiro’ or Chicken with Okra, Mineiro style, is fromMinasGeraisState,butsimilarversionsareservedaroundBrazil. It isaverypopulardishinRiodeJaneiro,forexample.
Makes4-5portionsIngredients:3largechickenbreasts1kgofokra
1onionchopped
2springonionschopped
6clovesofgarlicchopped
Juice of 1 lime or lemon ½ teaspoon of paprika 100 ml of chicken stock 1tablespoonoffreshthymecoriander
4tablespoonsofoliveoil
Saltandpeppertotaste
Firstly, cut each chicken breast into 3 large pieces. In a large bowl add the
chunksofchickenandadd thegarlic,paprika,half the juiceof the lime,oliveoil,halfoftheherbsandseasontotaste.Coverandleaveinthefridgeforatleastanhour.Cleantheokraandtopandtaileachpiece.Slicetheminabout½inchsizes.Drytheokrawithkitchentowl.Frytheokraonalowheatforbetween7-10minutes.Chef’stip:“Thisprocessisessentialasthefryingprocesstakestheslimeoutoftheokraandthevegetableshouldbenicelybrownedandcookedaldente.”Takeofftheheatandputtooneside.
Usingalargepanfrytheonionfor3minutesthenaddthechickenalongwiththegarlicmarinade and fry until browned. Add the okra, chopped spring onions,chickenstock,therestofthelimejuiceandherbs,andsaltandpepper(totaste).Reducetheheatandsimmerforabout15–20minutesstirringoccasionally.Thecasseroleshouldhaveareasonablythicksaucewhendone.
Bobódecamarão/ShrimpandMandiocaCasserole
‘Bobódecamarão’isashrimpandmandiocastew.IthasaBahiastateinfluencehaving originally come fromWest Africa,where there is a similar dish called‘Ipete’. The dish is simple to make and delicious. The traditional recipes usedendê(palmoil)butoliveoilisusedasasubstitute.
Makes5-6portionsIngredients:1kgoffreshshrimp(withoutshells)1kgofmandiocacubed4tomatoeschopped
1largeonionchopped
3garliccloveschopped
Juiceof2limes
200mlofcoconutmilk3tablespoonsofcoriander
3tablespoonsofoliveoil
Saltandpeppertotaste
Firstly,cleantheshrimpandputinalargebowl.Addthegarlic,limejuice,saltandpepperandmixwelltogether.Coverandleavetomarinateinthefridgeforabouthalfanhour.Preparingthemandioca:Peeltheskin(whichisquitetough),and remove thecoreof thevegetable.Cube intopieces ready forboiling. Inalarge pan add the cubedmandioca and coverwithwater (season to taste) andcookuntilsoft.Oncecooked,drainandliquidizeuntilsmooth.
In a large saucepan heat the olive oil to medium hot and fry the rest of thechopped garlic (2 cloves), onion, tomatoes, coriander and spring onions forabout3minutes.Mixinthefreshshrimpandfryforanother3minutes.Afteraminuteorso,pourintheliquidizedmandiocaandstirwellandfinallymixinthecoconut milk. Simmer for about 3 minutes until the mixture thickens. Yourprawncasseroleisdone.Servewithriceandasalad.
Rick says: “A hearty shrimp and mandiocacasserole.Theadditionofcoconutmilkandfreshcoriander gives this dish a unique and delicioustaste.”
EspagueteFrutosdoMar/SpaghettiwithSeafood
TheBrazilianseatalotoffishandpasta.Therecipeprovidedhereissimple–spaghetti,seafoodofyourchoiceand,iffeelingdecadent,addlobster.
Makesalargeservingplatterforabout6-8peopleIngredients:1kgofseafoodofyourchoice500goffirmwhitefish500gspaghetti/linguine1largeonionchopped
3clovesofgarlicchopped3tablespoonsofcoriander6springonionschopped6tomatoeschopped
4tablespoonsofoliveoil
Juiceof2limes
SaltandpeppertotasteFillalargepanwithenoughwatertocookthepastatoaldente(seepacketfordetails).Whilst thepasta iscooking, inanother largepanheatuptheoliveoilandfrythegarlicandonionsoveramediumheatforabout3minutes.Addthetomatoes,springonionsandthecorianderandfryforanother2minutes.Addyourwhitefishandcookforafewmoreminutesbeforeaddingtherestof theshell fish(asshell fishcook throughquickly).Season,add the limejuiceandcookforupto10minutesuntilyoursaucehasanicethicktexture.If
thepastaisnotreadyatthispointtakeofftheheattopreventover-cooking.
When the pasta is ready, drain the water and add to the fish stew.Mix welltogether,slowlysoasnottobreakthepasta,andputoveralowheatforalast2-3minutes.Yourdish is ready for serving.Serve ina largebowl.Servewithasaladandplentyofgoodqualityextravirginoliveoil.Awesome.
Billsays:“IthinkifIhadtochooseafavoritedishforaspecialparty–suchasmyniece’sbirthdayparty,thenitwouldbeEspagueteFrutosdoMar.Minhanossa!”
PizzaBrasileira/BrazilianStylePizza
TheBrazilianslovetheirpizza.ItcameoverwiththeItalianimmigrantsandSãoPaulo,whichhasalargeItalianheritage,hasover1000pizzerias.It isaverypopularmeal thatcanbe foundat street foodvendors, sportingeventsand,ofcoursepizzerias.
Makesa12inchpizzaIngredients:Pizzadoughbase(pre-made)3cupsofMozzarella
8slicesofsmokedham
8slicesofchorizosausage
3tablespoonsoftomatopurée(optional)½onionsliced
½redbellpeppersliced3whitemushroomssliced1tomatosliced
8olives
1tablespoonoforegano
Saltandpeppertotaste
Pre-heatyouroven220C/200Cfan/425F/Gasmark7.
Onapizzatrayorlargeoventray,layoutthepizzadoughtoyourrequiredsize.Addasmallamountof tomatopuréewithaspoon.Don’taddtoomuchas theBraziliansarenotbigonthetomatopuréebase(tomatopuréeisoftenoptional).
Adda large amountofgratedmozzarellaon top.This iswhere it starts togetfun.On top of the cheese place the ham and chorizo. The pizza is starting tomount up. You’re not finished yet. Over the meats add the sliced onions,mushrooms,greenpeppersandsprinkletheslicedolivesandoreganoontopofthismountain.Seasontotaste.Addsomemoremozzarellaontop.Andfinally,whenyouthoughtitwasallover,addtheslicedtomatoes.
Placeintheovenforbetween12to15minutesoruntilbakedtoyourliking.BonAppetite.
MrsCarolBeechfromNewZealandsays:“MykidslovetheiruncleRick’sBrazilianstylepizzarecipe.Thekidsgocrazyatkidspartiesforthispizza!”
PART3–SALADS,SIDEDISHESANDSOUPS
SaladadeMaionese/VegetableSalad
This is a classic Brazilian salad which complements so many dishes, forexample, grilled churrasquinho meats and Bife à Milanesa (both recipesincludedinthiscookbook).
MakesalargesaladIngredients:
1kgofpotatoesdiced
1kgofcarrotsdiced
500gofgreenbeansdiced
1tablespoonoffreshparsleychopped
4springonionssliced
Saltandpeppertotaste
½jarofmayonnaise(ortotaste)Firstofall,peelanddiceallthevegintosmallcubes.Cookeachof the threevegetables in individualpotsas theyallcookat
different rates. Carrots take the longest to cook so you could start with thesefirst, thenthepotatoesandfinally thegreenbeans(greenbeansliterally take3minutes - take off the heat when they turn bright green and drain the waterimmediately).Chef’stip:“It’simportantnottoover-cookanyofthevegetablesotherwise when you mix together they just fall apart and turn into a mush.”Oncedone,drainandcooldownimmediatelytopreventover-cooking.Addcoldwaterandice,ifyoucan.
After the vegetables are cold, add all the ingredients together in a large bowltogetherandmix.Addenoughmayo(totaste)andmixtogether.Youdon'twanttoomuchmayo as youwant to retain the flavours of the freshly cooked veg.Makesureyouseasonwell.Andfinallystirinsomechoppedparsleyandplentyofspringonionswhichlifttheflavours.Toserve:Linealargetraywithlettuceleavesandpourthecoldsaladintothemiddle.
SaladaTropical/TropicalSalad
TropicalsaladsareverypopularinBrazilthankstotheeasyaccesstofreshfruitandsaladingredients.
MakesalargesaladIngredients:
2differenttypesoflettuce
Bunchofwatercress
Fruitssuchasoranges,apples,melons,mangoes,etc
12cherrytomatoes
Slicedcucumber
12olives(greenorblack)150gFetacheesediced
Springonionsorredonion
4tablespoonsofextravirginoil
Herbsfordecoration
Juiceof2limes
Topreparethesalad:Cleanthelettuce,rocketandwatercressandallowtodryonkitchentowl.Whilethesearedrying,cleantheotheringredientsthoroughly.Peelandsliceyourchosenfruitintochunkystripsorchunks.Forexample,ifusingamango,eitherslicethefulllenghofthefruitordiceintosquares.Tryamixtureofshapesforthedifferentfruitsused.
Ona large trayor saladbowlorevena largewoodenchoppingboard, lay thelettuceandleaftypesaladingredientsfirst.Addyourdifferentslicedfruitsandsalad ingredients on top. If using croutons, mix the croutons and feta cheese(optional)intothesaladwithyourhandssoyouhaveacolorfulsalad.
Saladdressing(optional):Finallyinajarorbottle,addtheextravirginoliveoil,salt and pepper and the lime juice. Close the lid and shake well. Pour thedressing over the salad as andmix together by hand. If youwant to sprinklesomefreshherbsandspringonionsontop,thiswillbeaneyepleasingandtastysalad.Done.
Vinagrete/BrazilianVinaigretteSalad
ThisisaclassicsaladaccompanimentformanyBraziliandishes.
Makesamediumplatter/bowlforabout6-8portionsIngredients:4ripetomatoeschopped
2mediumonionschopped
1tablespoonoffreshcoriander1tablespoonoffreshparsley
5springonionschopped
Juiceof1lime
4tablespoonsofextravirginoliveoil(ormoretotaste)Saltandpeppertotaste
Inamediumsizedbowl,addalltheingredientsandmixwelltogether.Thekeyisjuicyripetomatoes,freshherbsandgoodqualityextravirginoliveoil.
Servechilled.Delicious.
Ricksays:“Thekeytoatastyfreshsaladisjuicyripe tomatoes, fresh herbs and extra virgin oliveoil.Done.”
Macarronese/Pasta&VegetableSalad
ThisisaclassicBraziliansaladcombiningpasta,dicedham,cheese,vegetablesandmayonnaise.Apartywouldn’tbecompletewithoutthisgreatsalad.
MakesalargesaladIngredients:500goffusillipasta
150gofham(cubed)
150gofcheese(cubed)
2mediumtomatoes(diced)
1mediumonion(diced)
1largebellgreenorredpepper(diced)1carrot(diced)
300gofmixedsweetcornandpeas(tin)
4tablespoonsofoliveoil
150gofmayonnaise(totaste)1tablespoonofcoarseblackpepper(ortotaste)and salt to taste In a large pan, cook your pasta to ‘al dente’ as per theinstructionsonthepacket.Drain,rinseincoldwaterandchillthepasta.Chef’stip: “Rinsing the pasta with cold water it prevents the pasta from sticking
together. If possible, add some ice to the coldwater and put in the fridge forabout30minutes.”
Meanwhile,boilyourdicedcarrots so that theyarecookedbutcrunchy.Drainandcoolimmediatelyinicecoldwatertopreventfurthercooking.
Oncealltheaboveisdone,addalltheingredientsinalargebowl,includingthechilled pasta, andmixwell together.Chef’s tip: “The addition of extra virginoliveoilandfreshlygroundcoarsepepperreallylifttheflavorsofthisdish.”
Asimplebuttastysalad.Serveinalargeservingbowlandsprinklesomemoreoliveoilandfreshlygroundpepperontop.
Farofa/BrazilianMandiocaFlourAccompaniment
‘Farofa’isfriedmandiocaflour,mixedwithotheringredientsandlovinglyusedtoaccompanymanydishesinBrazil.Therefore,thisbookwouldn’tbecompletewithoutit.TherecipeprovidedhereisBill’sandisabasicone.
Makesenoughfor5portionsIngredients:
2cupsoffarofaflour
50gofsaltedbutter
1largeonionchopped
2clovesofgarlicchopped
3tablespoonsofparsleyorcorianderchopped
3springonionschopped
2teaspoonsofcolorantorpaprika
Saltandpeppertotaste
Inamediumsizedsaucepanheatthebutteroveramediumheat.Addthegarlicandonionsandfryfor3minutes.Addthecolorant(orpaprika),seasonandmixwell together. After a minute add the farofa flour and stir together until itresembles a bread crumbmixture. Finally, add the chopped coriander/parsley,springonionsandsomemoreoliveoil(totaste).Servewithanydishinthisbookyoudesire,but especially theMoquecaCapixaba,CasquinhadeSiri andBBQChurrasquinho.
Billsays:“Thisismyrecipe.It’ssimple,tastyandI pretty much use this as an accompaniment formostdishes–especiallywith‘CasquinhadeSiri’(pictured)and‘Moqueca’seafooddishes.”
CanjadeGalinha/RoosterBroth
‘CanjadeGalinha’ is a brothmade from rooster.BothRickandBill love thisdishafteraheavynightout!
Makesabout5portionsIngredients:1kgofchicken
1largeonionchopped3clovesofgarlicchopped3tomatoeschopped
2 medium carrots sliced 4 medium potatoes cubed 1-2 tablespoons of thymeor/andparsley6springonionssliced1cupofrice
1bayleaf
½tablespoonofpaprika
1.5litersofchickenstock
Saltandpeppertotaste
Firstly,cutthechickenupintochunkybits.Yourbutchercandothisforyou.
In a large pan, heat the olive oil tomedium and fry the onions and garlic forabout3minutes.Nowaddthechickenandfryforabout5minutesturningonce
ortwicetobrowntheskinofthechicken.
Addthecarrots,potatoes,tomatoesandchickenstockandstirwell.Bringtotheboilandaddtherice.Reducetheheattolowandaddtheherbs,bayleaf,paprikaand salt and pepper to taste. Leave to simmer for about 20minutes until thevegetablesandricearecooked.
Take off the heat and serve with crusty farmhouse bread. This will cure thathangover!
Billsays:“Youcanofcourseuseahenforthisdishaswehavedoneinthisrecipe,butanyBrazilianwilltellyouitisbestmadewitharooster.”
PART4–DESSERTSANDDRINKS
Pavê/BrazilianTrifle
ThisisyourclassicBraziliandessertservedatparties.
Makes8-10portionsIngredients:500gofchampagnefingerbiscuits400gcondensedmilk400gfreshmilk
300gofdoublecream3eggsseparated–yolks/whites1tinofpeaches
1freshlargemango
In a medium sized pan, mix the condensed milk, fresh milk and egg yolkstogetheroveralowheat.Youneedtostirconstantlytopreventitfromstickingtothepan;stiruntilitreachesathickconsistency–abitlikecustard.Takeofftheheatand leave tocool. Inamediumsizedbowl,whip theeggwhitesuntilvery thick.Now fold in the thick double cream very slowly using awhisk orsimilarutensil.
Takeyourchosendish tomakeyourPavêand layer thebottomwitha littleofthewarmcondensedmilkmixture.Beforeaddingthechampagnebiscuitsontop,very lightly and quickly coat the biscuits in syrup from the canned peaches.Afteryouhavemadeyourlayerofbiscuits,addanotherthinlayerofcondensed
milk. Now add the sliced peaches and mango on top of the condensed milkmixture.Finallyadd thecreammixtureand the first level isdone.Nowrepeattheprocessonceagain,endingwiththecreamontop.Fordecorationaddalayerof the slicedpeaches and freshmango.Bill says:“I like to freezemyPavê tomake itmore likea firm fruit salad ice-creamdessert. If youdo this, youwillneedtotakeoutofthefreezerandallowtodefrostalittlebeforeserving.”
Billsays:“MymamahasmadePavêsinceaslongas I can remember. It always keeps the kidshappy.”
CremedePapaia/PapayaCream
Thisisadeliciousdessertmadefrompapaya,ice-creamanddoublecream.
PapayaisafruitingreatabundanceinEspíritoSantoandsurroundingregionsandBrazil is the largestproducerof this fruit in theworld.Therefore, fromitsinclusioninsaladstodessertstojuices,papayaisanimportantfruitforthispartoftheworld.
Thisrecipeissoeasyandittakesonlyabout5minutestomake.
Makes2–4portions
Ingredients:
1largeripepapaya
Halfapapayaormangofordecoration
2largescoopsofvanillaice-cream
1cupofdoublecream
1tablespoonofsugar
First of all cut the fruit open and remove the black seeds. Scoop out the fruitfleshandputintotheliquidizer.Nowaddtheice-cream,sugaranddoublecreamandliquidize.Theconsistencyshouldbequitesmooth,creamybutfirm.Ifnot,addmoreice-cream.
Pourinto2or4glasses(dependingonhowmuchyouwantineach)andstickina longsliceofpapayaormango,or, ifyouprefer,decorate the topwith smallcubes of either fruit.Rick says: “I like to add a large slice of mango to thispapaya cream as it adds an additional taste; but then, I love mango, andregularlymakethesamedishusingmangoinstead.”Putinthefridgeforabout15minutesbeforeserving.
Ricksays:“Tryusingmangoinsteadofpapaya,oramixtureofboth.Justheaven.”
SucodeMangacomLaranja/MangoandOrangeJuiceorSmoothie
Brazilians are lucky to have an abundance of fresh fruits including mangos,papayas,oranges,pineapplesandbananasandmanymore.
MangoandorangejuiceisverypopularwithBraziliansasmangoandorangegoverywelltogether.Amangoonitsownalsomakesadelicioussmoothie.
Youwillneedasmoothiemakerorliquidizertomakethisjuice.
Makes2-3generousglasses
Ingredients:
1largemango
Juiceof2-3freshoranges
1cupofcoldwater(optional)
1tablespoonofsugar(optional)
1cupoficecubes
Peelthemangoandtakethefleshoffthelargepip.Placethemangofleshintoyour smoothie maker or liquidizer and add the orange juice. Liquidize untilsmooth.
Addatablespoonofsugar(Ifyouhaveaverysweetmangoandorangeyoumaywanttoaddlesssugar).
Addtheiceandliquidizetoathickconsistencyforasmoothie,or,ifyoupreferajuiceaddacupofcoldwater to loosen the liquid.With the icecrushed in theliquidizedfruit,thejuiceorsmoothieshouldbeicecold.
The Chefs say: “This is so refreshing, especially on a hot day. Have any time of the day. Justdelicious.”
Caipirinha
This alcoholic drink needs no introduction. It’s made with Brazilian cachaça,crushedice,limesandsugar.
Youwillneedapestleandmortartomakethisdrink.
Makes4
Ingredients:
4largemeasuresofcachaça(totaste)4limes
4tablespoonsofsugar
Crushedicefor4glasses
Inalargepestleandmortar,crushonelimeuntilallthejuicecomesoutandbitsoffleshofthelimecomeloose.Addthesugarandfinallyaddthecachaçaandmixtogether.
Filltheglasswiththecrushedicethenpourinthecontentsofthemortarintotheglass.Thereyouhaveit–thespiritofBrazil.
RickandBillsay:“Thisisreallyaneasydrinktomake.Justcrushthelimes,sugarandcachaçaina pestle andmortar then pour into a glass filledwithice.Simpleasthat.Saúde.”