Showing posts with label Brazilian recipe. Show all posts
Showing posts with label Brazilian recipe. Show all posts

Saturday, 22 October 2016

Peixada, Brazilian fish & seafood recipe


Peixada, Brazilian fish & seafood recipe

Like other large countries, we can not identify the Brazilian food without looking into the kitchen of each region. Dishes and preparation methods differ dramatically in this diverse country, which a range extends from exotic  Amazonian fruits from the north to the delicious southern barbecues. 

Many of these differences are due to the history, geography, climate and ethnicity. Particular ingredients and preparation methods base to form a separate regional food which in combination contribute to the identity of the consumer. However, revenue from local food includes more than just ingredients and preparation. Ethnicity, race and class mix all aspects of life, including food.

This recipe is quite similar to moqueca, but without palm oil and coconut milk.   It's a simple, quick and friendly comforting dish. In some parts of Brazil; people add other vegetables like potato, coconut milk,  and prawns as the case on this recipe.


This dish definitely matches with white wine. The wine of choice today is the Bordeaux Blanc, the intense Château Lestrille Capmartin Bordeaux Blanc 2013. The grapes are 65% Sauvignon Gris, 25% Sauvignon Blanc and 10% Semillon.  The fresh and citrus flavours pairs really well with fish and seafood.
Available from Wine Trust

Peixada recipe


Peixada, Brazilian fish & seafood recipe

Serves: 6 generous portions - family dish
time: 30 minutes cooking plus 30 minutes idle

Ingredients
2K Swordfish in slices of about 1cm thick
Salt and juice of 2 lemons for seasoning
Two handfuls of Parsley 
2-3 Spring onion stalks, sliced
2 large onions, diced
4 cloves garlic, minced
100g of carrots, in batons  or any shape of choice
2 ripe large tomatoes, diced
2 tablespoons of olive oil
400g shrimp, shelled and cleaned
1 handful of coriander to decorate

Method
1)Season the fish with salt, half of the garlic,  half of the spring onion, half of parsley and lemon juice and leave it to marinate for half an hour.
3) lace the oil in the pan and saute in the rest of garlic, onion and tomato for 5-10 minutes, add the carrots and the fish and 200ml of water, let it cook gently for 15-20 min, pending on the thickness of the fish slices. Check the water, if too dry add a bit more.
3)With the fish cooked, add the shrimp and cook for about 5-10 minutes, the dish should be juicy but not too watery.
4) Serve sprinkled with coriander and lime wedges.  Rice is usually the side dish of choice.

Thanks to Bordeaux wine for the sample . For more info on Bordeaux Wines head to www.planete-bordeaux.fr

PIN FOR LATER

Monday, 10 October 2016

Brigadeirão, Brazilian chocolate flan recipe



The brigadeiro  (Portuguese for Brigadier); is a common Brazilian sweet, created in 1940. It is common throughout the entire country and is present in almost all the major Brazilian celebrations.
The brigadeiro is made from condensed milk, cocoa powder, butter and covered with chocolate sprinkles. It's a childhood favourite.

This sweet is so popular that it has been the inspiration for many other spin-offs like ice creams, cake topping, sauces, etc.  This recipe is a twist on the pudim-de-leite, another famous Brazilian dessert very much like a creme caramel, but this recipe adds chocolate and sprinkles just like brigadeiro!

Brigadeirão recipe


Ingredients
1 can of condensed milk (395g)
1 can of double (heavy) cream (400g)
100g of cocoa powder, I use Green & Blacks Organic
2 tablespoons of brown sugar
 1 tablespoon of butter at room temperature
 3 large organic eggs, at room temperature
 butter for greasing
 chocolate sprinkles to decorate

Method
1) grease a mould around 20cm x 9 cm deep. reserve.
2) pre-heat the oven 180 ° C
3) Blend the condensed milk, cream, chocolate powder, sugar, butter and eggs. When smooth, pour into a rounded shaped mold with a central hole (20cm in diameter) greased well with butter.
4) Cover with aluminum foil and bake in a water bath in a medium oven (170 ° C) for about 1 hour and 30 minutes.  Leave to cool down a bit for 30m minutes
5)Unmold still warm and decorate the entire surface with chocolate sprinkles. Refrigerate for about 6 hours.
Brigadeirão
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Sunday, 14 August 2016

Brazilian dessert: Pudim de Claras - Meringue Flan




This dessert is so good; I can’t tell you how much, you must try it!
The solution for those 8 egg whites out of the 18 used in the Quindim recipe.  In Portugal, this dish is called Pudim Molotov. Apparently, It’s origin has roots in the wartime Europe. At the time, the Portuguese prepared this pudding to use the egg whites leftover from their typical egg-yolk based puddings they are so famous for.This delicate dish is white with treacle of caramel gleaming in the light makes it so pretty too. Another childhood sweet that is always in my mind and my oven!


 
Pudim de claras

Ingredients:

Pudim:
8 organic egg whites
200g  of caster sugar (1 cup)

caramel sauce:

200g of caster sugar (1 cup)
8 Tbsp of water ( divided)

Method:

Pudim:

1)Pre-heat  the oven at 180C (fan assisted) or 200C (not fan assisted)
2)Grease a pan with butter. The pan should have with a hole in the middle of 22 cm diameter.
3)Using a clean and grease-free electric mixer, beat the egg whites. Stirring constantly, gradually add the sugar until stiff peaks.
4)place the mixture in a greased pan, firmly to avoid air pockets, gently  tap pan onto the counter to avoid air bubbles.
5)bake in the hot oven (180 C), preheated in a water bath (bain-marie) for 35 minutes or until firm. It must look golden at the top.  It will raise about 4 fingers, and then it will  come down as it cools. Let cool slightly and unmold.
6) place in the fridge for at least 2 hours

caramel sauce:

1)place the sugar into a heavy-based frying pan, stir in 4 Tbsp  of tap water, then 2)place over medium heat until the sugar has dissolved.
3)turn up the heat and bubble for 5 min until you have light caramel colour.
4)Take off the heat. Leave the sauce to cool, if needed add 4 Tbsp of water to loosen it.



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Wednesday, 29 June 2016

Lime, Physalis and Elderflower Caipiroska recipe




The Caipirinha is one of the most famous cocktails in Brazil, in general, no visitors from other countries who visit Brazil can leave Brazilian soil without tasting this delightful drink.

An interesting thing about this popular drink, full of green, is that it has a multitude of possibilities. The proof of this is in the Caipirinha recipe with Vodka, also known as caipiroska or caipivodka.

This type of Caipirinha is quite common. It's said that the use of vodka
probably arose from the difficulty of finding a good cachaça in the major cities so that they could make a decent caipirinha.  Anyone can make caipiroska all over the world.

This option is ideal for gatherings, parties, BBQ or when watching your favorite sports event. I took the inspiration for this recipe from thebar by Diageo, and the seasonal  Elderflower to make a light and a summery cocktail to liven up any occasion.


Lime, Physalis and Elderflower Caipiroska recipe

Serves: 1

Ingredients
50ml Smirnoff No. 21® Vodka
1 lime
10ml Elderflower Sugar Syrup (bought or recipe below)
4-5 physalis
crushed ice

Equipment
1 x Short Glass
1 x Crushed ice
1 x Jigger
1 x Muddler
1 x Chopping Board
1 x Knife

Method
1)Cut the lime in wedges, take out the white membrane, then cut the physalis in half and place in a glass.
2)Muddle the lime, physalis with the Elderflower sugar syrup in the glass.
3) With a muddler press down on the lime and physalis to extract flavour and juices.
4)Fill the glass with ice.
5)Top up with Smirnoff No. 21 Vodka.
6) decorate with a slice of lime and physalis

Cheers!

 

elderflower syrup

makes: 1L

Ingredients
1L of water
1kg of sugar
20 Elderflower heads
1 lemon
1 orange

Method
Cook: 10mins
1)Carefully wash the elderflower heads and remove any insects or dirt. 2)Place the flower heads in a large bowl together with the orange and lemon zest.
3)Bring 1 litre of water and 1 kilo of sugar to simmering point until the sugar has completely dissolved, boil for 5 minutes.
4)Switch off the heat and pour over the elderflowers and citrus zest. Cover and leave infusing 24 hours
5)Sieve the liquid through a piece of muslin.
6) Use a funnel to pour the liquid into sterilised bottles. Seal the bottles with swing-top lids, cleaned screw-tops or corks.

For more Summer cocktails inspiration head to thebar


Disclosure: This post was written by me and sponsored by Diageo, the makers of Smirnoff Vodka.

Thursday, 23 June 2016

Bolinhos de Chuva, Brazilian Mini Doughnuts recipe


Bolinho de chuva,  translates as rainy day doughnuts, it is one of those recipes that back home we usually you don't look it up, we just make it by heart or make up as you go along.   This recipe is the perfect treat on a raining day - so the name  Bolinho de Chuva ( rainy day little/mini doughnuts).  Wet outside and comfort treat in the house ideal pairing to a cup fo tea or coffee.
Nothing like a sweet childhood memory...

Bolinho de chuva, Brazilian rainy day doughnuts recipe


Yield:  about 20-25 (small doughnuts)

Ingredients
1 large organic egg
1 tablespoon butter, melted (15g)
1/2 cup of sugar, 90g
1/2 cup of whole milk, 100ml
1 cup of plain/all-purpose flour, 200g
1 teaspoon of vanilla extract
pinch of salt
2 teaspoons of baking powder (for cakes)
1L flavourless oil to deep fry

Decoration: powder sugar and grounded cinnamon

Method
1)In a bowl mix 1 egg, 1 tablespoon of butter (melted)  and 1/2 cup sugar
Mix well to form a light batter and the sugar has dissolved.
2)add 1/2 cup milk and 1 cup of flour , 1 teaspoon of vanilla extract, a pinch of salt and 1 dessert spoon of baking powder.
3)Blend everything very well.
4) Heat the oil in a deep pan to medium heat around 160-180C, drop the batter by teaspoonfuls into the hot oil.  Let the nuggets fry for around 4 minutes, max of 4-5 at a time.
5)take them out with a slotted spoon, drain on paper towels
6)coat them in a sugar mixed with cinnamon. Serve immediately.

Tips:
1) Keep an eye on the hot pan. Don't leave them frying in very high heat oil as it will burn outside and not cook on the inside.
2) a spoonful of chocolate powder too if you want for chocolate flavour
3) You can add any other spice to the batter and sugar sprinkle at the end
4) add a mashed banana to the batter for extra flavour.
5) you can serve with chocolate or salted caramel sauce on the side too.
6) you can add chocolate chips to the filling

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Thursday, 10 March 2016

Dobradinha, a Brazilian tripe stew recipe

tripe stew
Dobradinha - Brazilian tripe stew
Tripe is an edible offal, the name given for the inside of the stomach of framed ox, sheep or pig. It hasn't much flavour, so while cooking  it absorbs the flavors of other ingredients in the recipe. It is present in many prestigious dishes from different cultures. France is the "Trippe a la mode de Caen" - with garlic, leek, onion, carrot, more pig's feet and calf. In Mexico, "Menudo" or "Pancita" - very spicy soup with corn kernels. In Italy, "Trippa alla Romana" - with olive oil, onion, mint leaf, tomatoes and wine; and also "Busecca" - soup with onion, carrot, beans, butter, tomato.
Tripe is wildly consumed in Portugal, where the most famous dish is known as "Tripa  à moda do Porto," which consists in tripe, white beans and
chorizo or chouriço, favorite dish of  celebrated Portuguese poet, Fernando Pessoa. So much so that he wrote a poem about it.  This poem is "Dobrada à Moda do Porto" the same name as the dish.
In Brazil, tripe is known as tripa or dobrada (dobradinha), it is never eaten cold, and Tuesday is dobradinha day in Sao Paulo, where I  was born.

It is important to clean it very well; this process is called 'tripe dressing' is a process to 'bleach' it to get rid of the smell and trim off the fat.  Here is a nice and easy recipe for this cheap and very mush overlooked offal.  I found that in some supermarkets in the UK, triple is sold already cleaned and pre-cooked, making the home cooking process much easier. Look out for   Real Lancashire Black Pudding  in the meat aisle. It's inexpensive.
If  your local butcher is helpful, he might clean the fat out and maybe 'bleach' it for you. In the recipe below, there's a description on how to clean it. This is a real comfort food.
triple stew


Dobradinha recipe


serves 6 - 8 people

ingredients
2 kg of Ox Tripe
4x lemons (enough to rub across twice)
300 g of cooked white beans
300 g smoked bacon, coarsely diced
2 tablespoons of sunflower oil
2 onions, finely chopped
2 cloves garlic, minced
1 can of Italian tomatoes with their juice
1 bay leaf
1 dessertspoon oregano
6 cups beef broth (1200l) 

4 medium potatoes, diced 
2 carrots, diced
Sal and pepper to taste
a good handful of parsley and chives chopped


method
1)Clean Tripe, trim off  the fat.  Better still ask your butcher to clean it for you.
2)Wash and rub with 1 lemon.
3)Wash it again and let it bathe in a mix of water and juice of 2 lemons  including the lemon skins for 6 hours.
4)Drain and cook until it boils. Clean it again, rubbing one lemon over. Pass under running water and give more a boil.
5)Drain again and place in a pressure cooker, cover with cold water. 

6)over medium heat, cook the tripe for 1 ½ hours in the pressure cooker
7)Drain and cut into strips. Reserve.
8)Chop the tomatoes and add the garlic and chopped onion. In a large pan, quickly brown the bacon. Add the chopped herbs, the bay, oregano, salt and pepper sauce. Saute for 30 minutes, stirring occasionally.
9)Add the tripe, the potatoes, the carrots and broth to pan. Bring to a boil, turn the heat down to medium and cook for 30 minutes, constantly stirring.
10)Add the parsley, the chives and white beans cook for a further 5 minutes. Serve hot, with hot sauce and accompanied by white rice. Enjoy it!


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Monday, 7 March 2016

Pie, when pastry meets filling


Palm heart and Leek Pie

With Pie week upon us!  in fact, this week (7-13th March) -  what better way to celebrate than with a comforting homemade pastry.  It's right to say that ready-made pastry makes life easier. But homemade crusts taste so much better and the results are so satisfying.  This pastry recipe can be made in advance and it will keep for three to five days in the fridge well-wrapped up and a couple of months in the freezer.

Is this the ultimate pie perfection? I don't know but it is suitable for vegetarians and makes a deliciously firm and snappy crust.
The filling for my pie is palm heart, which is widely consumed in Brazil
I find them online and some supermarkets in London. (Sainsbury's, Ocado, Waitrose)
Join me in celebrating this much-loved classic and create your own signature pie with your favourite filling.

Palm heart and Leek Pie Recipe

Ingredients
Dough
• 500g all purpose flour
• 250g unsalted butter, room temperature
• 1&1/2 teaspoons salt
• 2 pinches of baking powder (for cakes)
• 150ml double cream (heavy)
• 2 organic eggs large, whole

Filling
• 2 x tablespoons of olive oil
• 1 mild chilli pepper
• 1 chopped leek, 150 g
• 1 white onion finely chopped
• 400g of  palm heart drained and chopped julienne
. 1 teaspoon of thyme
• a handful of parsley, chopped
• salt and pepper to taste
. 120 g Ham hock, cooked and shredded
• 300g cream cheese

brush:
• egg yolk

Method:
1) Start with the filling. The palm heart drain and chop into thin strips. reserve.
2) Saute in olive oil the chilli pepper- chopped, fry for 2 minutes.  Add the julienned leek and the chopped onion, cook over medium heat for 10 min. Add the palm heart, season, add the herbs. Let it cool then mix in the cream cheese and ham hock.  Reserve the filling. Preheat the oven to 180 C.
3) Prepare the dough, you can use the food processor it will take seconds to get the perfect mixture. Or manually make the dough - more fun! Either way, do not knead the dough too much, not to develop the gluten. Developing the gluten makes it less crumbly. Make a ball, wrap in cling film and place in the fridge for 30 minutes. The dough keeps for 4-5 days in the refrigerator or a couple of months in the freezer.
4) Open 2/3 of the dough and lay into your pie dish. No need to grease it.
5) Add the filling and smooth the surface.
6) Cover with the leftover dough and decorate to taste.
7) freeze again for 20 minutes.
8) Brush the unbaked pie with egg yolk.
9) Bake it for 25 min.

• You can eat it warm, or room temperature, and is perfect reheated.
Avoid too large pies dishes for this recipe, max 20 to  25 cm diameter

Happy Pie Week!
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Thursday, 7 January 2016

A carrot cake recipe, the Brazilian way



Fluffy, aerated and vibrant colour crowned with an irresistible chocolate sauce - sometimes crisp and firm; in others, creamy and shiny. The Carrot Cake formula works so well that it became the darling of the homemade recipes.

It is true that the popularity of carrot cake won as many fans as numerous versions. Everyone has their way of making it. It is such a maternal, homely, simple and quick recipe. The carrot cake is a favourite of adults and kids alike and the king of the children's party and afternoon treats.

This simple, delightful and devoided of elaborate techniques cake is a hit of sunshine in rainy afternoons or mornings, and even at dawn when we are completely willing to gluttony.

The idea of including carrot in a desserts recipe is ancient. "In the Middle Ages, this was the simplest feature to sweeten batters, because these roots have high concentration of natural sugar, in the Middle Ages, when sugar was a rare and luxurious article, carrots were commonly used in cakes and desserts. "

In Britain, the carrot puddings began appearing in cookbooks in the eighteenth and nineteenth centuries, and the use of carrots on desserts was revived during World War II when sugar supplies became scarce. "They used raw roots. In addition to the carrot, potato, beets as well as parsnip and turnips."

Always choose good quality ingredients, it is as important as the preparation. It's known that some people add yogurt to obtain a moist cake and to intensify the carrot taste.

For the little ones, carrot cake has another advantage: introduce the vegetable in food. Children eat carrot cake, think it is tasty and tends to eat it in other ways.
In Brazil, we usually don't cover the carrot cake with cream cheese or butter frosting. We cover it with hot chocolate sauce!
Here is a traditional recipe with a not-so-traditional topping.


Carrot cake recipe, the Brazilian way

Easy
Serves: 8
time: approximately 55mins

Ingredients:
Cake
3 medium carrots scraped and roughly chopped (about 225g)
3 organic large eggs
1 cup flavourless oil (200ml) OR 4-5 spoons of unsalted butter at room temperature
2 cups  caster sugar (380g)
2 generous cups of plain flour (300g)
1 tablespoon baking powder
1 teaspoon of vanilla extract
1 pinch of salt
Butter for greasing
Flour for dusting

Chocolate sauce

1.5 cups of milk (300ml)
1.5 cups of caster sugar (300g)
2 spoons of dark chocolate
1 spoon of butter
1 small chilli cut lengthways - seeds scraped, optional
Toasted nuts for decoration

Method:
1) Pre-heat the oven at 180C (fan)
2) Grease and flour a mould. Reserve.
3) Blend really well the carrots, eggs, oil, and sugar. Reserve.
4) In a large bowl mix well: the flour, and baking powder. Add the wet mixture very well with a wooden spoon.
5) Pour the batter into the prepared mold.
6) Place it in the preheated oven and bake over medium heat (180C) for approximately 35-45 minutes, pending on the depth of the mold. Remove from oven, allow to cool for 15 minutes and unmold.
7) While the cake is baking, make the chocolate topping: Add all ingredients in a pan over medium heat until it all dissolves and thickens just a little bit. This process will take between 20-30minutes.
Keep an eye on the pan at all times and stir it every 5 minutes. Leave it to rest for 10 minutes before applying onto the cake.
8) The cake should be ready by now, with a fork prick the cake, so the sauce penetrates it. Pour the hot chilli sauce over the warm cake.  Decorate with toasted nuts. Enjoy it with a cup of coffee.  What a delicious treat! 


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Sunday, 22 November 2015

Brazilian recipe, festive shrimp and lobster in Pumpkin


Shrimp in Pumpkin  (Camarão na moranga) is a typical dish of Brazilian coastal cuisine this delightful recipe is served and prepared with pumpkin, stuffed with shrimp, cream cheese and herbs. The origin of this recipe is said to be Ubatuba, 2nd largest island on the North Coast of São Paulo, with over 800 hectares of lush Atlantic Forest in the midst of mountains and pristine beaches.

The pumpkin seeds are known to have medicinal powers, so the local population began to plant pumpkin because of its seeds to obtain a powerful de-wormer that plagued the area in the 30's.

According to local legend, during one of the island's crossings to the mainland, one of the pumpkins fell into the sea and sank quickly because there was a hole in the place of the stalk. A few weeks later the fruit reappeared about 5 km from where it had sunk. A lady, who had a restaurant on the beach,  found the fruit and did not think twice, stuck a whole pumpkin to be boiled. When she opened the pumpkin, she found inside more than two kilograms of shrimp. Seeing this, she had the brilliant idea of removing the seeds and add green onions, coriander, tomato, garlic, and cream cheese together with the shrimps.

This is how this dish came about - a real 'caiçara' cuisine:  " Shrimp in Pumpkin ", this delicious dish has become part of the menu of many coastal restaurants throughout Brazil. 

 
 In this particular recipe, I added lobster for a different end of the year celebration dish paired with the splendid  Champagne Billecart-Salmon Blanc de Blancs. Blanc de Blancs is white Champagne made exclusively from white-wine grapes; the phrase Blanc de Blancs is French for "white of whites." made with 100% Chardonnay grapes.  This Chardonnay cuvée has been elaborated from the five grand cru vineyards of the Côte des Blancs. This champagne paired well with the light shrimp and delicate sweetness of the lobster in the creaminess of the pumpkin sauce. Thanks to Champagne Billecart-Salmon for  sending a bottle of this delightful champagne (my favourite tipple).

Champagne Billecart-Salmon is a delicate champagne with fine bubbles and buttered brioche and mineral aromas, fresh and elegant finish.

Shrimp and lobster in Pumpkin recipe

Serves: 4 
1 large pumpkin 
Olive oil to taste
8 garlic cloves
1 and 1/2 large white onions
1kg fresh prawns, clean and deveined
 250g of lobster meat, already cooked (optional)
 2 lobster tails (optional)
 1 lemon or lime
 Salt and pepper to taste
 2 large and ripe tomatoes. peeled and chopped
 1 bunch cilantro (coriander), chopped
 150ml of double (heavy) cream
 3 tablespoons of cream cheese, I use Puck Cheese Spread
  
Method
1) Open the pumpkin, cutting a lid and remove the seeds. pre-heat the oven 180C
2)In a pestle and mortar, make a paste by pressing five cloves of finely chopped garlic, salt and black pepper to taste, half sliced onion and olive oil. Place the paste inside the pumpkin and rubbing inside to season it.
3)Cover the pumpkin, wrap with foil and bake for about an hour, until it is cooked.
4)Season the prawns with the juice of one lemon, salt and black pepper to taste.

5)Fry in plenty of olive oil, three cloves of garlic and chopped onion. When they are lightly golden add two tomatoes and parsley (or cilantro/coriander) finely chopped. Sauté everything until the tomatoes look cooked. Now add and sauté the shrimp for a few minutes and check for doneness by color: pink they are ready. Add cream and cream cheese to the mix. Make sure everything is well mixed and check for salt and pepper. Add the lobster meat.  If necessary, thicken the sauce with flour dissolved in water.
6) Steam the raw lobster tails for 20-30 minutes till they are pink. If using already cooked, steam for 10 minutes only.
7)Remove the squash from the oven and pour all the water from inside. 

8) With a spoon scoop the cooked pumpkin flesh and mix with the shrimp and lobster filling.
9) Fill the pumpkin and bake for about five minutes.
10)Decorate with lobster tails and serve hot with rice.

Happy Festivities!

Monday, 31 August 2015

XinXim de Galinha, Brazilian chicken and dried shrimp stew recipe

XinXim de galinha
One of the ways I kill homesickness is to go to the kitchen and start cooking. The aromas invade the house, the soul and the flavours and textures complete the experience. One of my old time favourite stews is xinxim de galinha,  a traditional delicacy of African-Bahian cuisine.

This dish was been made in the Bahia state, for centuries, and it was brought to Brazil by the African in colonial times. It is usually cooked with palm oil, but to make it a lighter stew I use coconut oil and just drizzle the dish with palm oil before finishing cooking.  I also added some fresh prawns and a small amount of coconut cream, you can leave them out if you prefer. I find that the prawns add a touch of elegance, to an otherwise peasant dish, and the coconut cream a silky finish. Xinxim de Galinha, The Hot&Chilli way.

wine paring: Mirabeau Rosé from Provence, 'aromas and flavours of wild strawberry, raspberry and redcurrant , light and lively on the palate, it’s an absolute thirst quencher'  by my mate Denise, The Wine Sleuth



XinXim de galinha, Brazilian chicken and dried shrimp stew recipe





Serves: 6-8 generous portions
level: easy
Time: approx 35 minutes

Ingredients:
1k of chicken pieces or 1 whole small chicken, I use skinless tights
1/2 cup (tea) peanut, grounded (70g)
1/2 cup (tea) cashew nuts, grounded (70g)
4
tablespoons of coconut oil
4 tablespoons (soup) lime juice

2 tablespoons grated ginger (40g)
1 teaspoon freshly ground black pepper
200g dried, peeled and grounded shrimp
3 cloves garlic, crushed
a couple of good handful of cilantro/coriander
1 large onion, finely sliced
200ml  coconut cream or 1 cup of water
250g of fresh tiger prawns (optional)
Salt to taste

Lime edges and chillies to decorate
Palm oil to drizzle, optional

Method:
1) season with the chicken pieces with crushed garlic, lime juice and pepper,  leaving it to marinate for at least a couple of hours, overnight is better.
2) In a large saucepan, heat coconut oil and saute the chicken pieces with the onions for about 15 minutes, stirring from time to time until it's golden.
3) Beat in a blender or food processor the coriander, the nuts and ginger with 50ml of water,  add the mix to the chicken and, if you prefer, add the dried shrimp too
4) Cook over medium-low heat for a further 15 minutes.
5) Add the coconut cream, the tiger prawns and simmer a little longer, about  5-6 minutes, until the prawns turn pink.
6) If the stock starts to dry too much, add a little water.
Drizzle with palm oil (optional).Check for salt.
7) Served topped with roasted peanuts grounded, chilli and lime wedges. 
8) Serving suggestion: white rice

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XinXim de galinha

Sunday, 26 July 2015

Brazilian crisp chicken and watermelon vinaigrette recipe


This very famous bar food served all over Brazil. It's called Frango à Passarinho; this chicken dish is so named because it is cut into very small pieces, 22 to be exact. The small pieces end up resembling a small bird (passarinho), hence the name.

 It's delicious, and it should be eaten, in my opinion, by hand. Some cultures preserve the millenary habit of eating food with their hands to take it to their mouths. In India, the habit of eating up this way, or rather, with their right hand. In Japan, where rice cake that forms the basis of sushi is made by hand, nothing more natural, and easier, to dispense the chopsticks to enjoy them. Among the Arabs, the custom is the same with almost all dishes from their extensive cuisine.

In Brazil, due to European influence, this habit is not very widespread.  However, it does not mean, that should be banished from our lives, as many small dishes served in restaurants practically beg to be picked by hand.
These small little chicken pieces cause some doubts when served: by hand or with the cutlery? So it is not difficult to see fun scenes of diners who exercise their ability to taste the tiniest chicken wing with fork and knife.

Who never tried eat crab, by hands in a simple table by the sea? It is an unforgettable experience that awakens not only the smell and taste but also touch one of the most important senses for humans.

The choice is always at customer's discretion, eating the dish the way you see fit. After you make this dish, will you eat by hand or with cutlery? 



In this recipe the basic vinaigrette, oil, and vinegar dressing, is given a fresh fruit twist for the Summer to contrast against the crisp, zesty marinated chicken.


Brazilian crisp chicken recipe (Frango à Passarinho)

Ingredients
 1 x whole chicken, cut into very small pieces (or 22x pre-cut chicken wings), approx 1kg
 2 x bay leaves
 25g of Mojito Lime Grill Mates marinade mix by Schwartz
50ml of cachaca or rum
50ml olive oil
2 tablespoons of wine vinegar
salt and black pepper to taste
100g white flour
50g yellow maize flour (corn)
Spring onions, coriander and lime to garnish
Plenty of oil for deep fry each piece of chicken

Method
1) In a bowl mix the skinless chicken pieces, bay leaves, Mojito Lime  Grill Mates marinade mix by Schwartz, cachaca, olive oil, vinegar, salt and pepper
2) Let it marinate for at least 1 hour
 3)In a separate bowl, mix 100g white flour and 100g maize (corn)  baking powder, 1 tablespoon of Mojito Lime Grill Mates marinade mix by Schwartz
4)Place each piece of chicken into the flour mix making sure all the pieces are well covered. 
5) heat the oil (180C)
6)Fry until each piece is browned (about 15-18 minutes)
7)Remove from the oil, place on paper towel to drain and arrange on a serving dish, decorating with spring onions, coriander and lime to garnish.
    

Watermelon vinaigrette recipe

Ingredients
1 cup (150 g)  watermelon, diced
1/2 cup chopped green bell pepper
2 tablespoons  chopped fresh cilantro/coriander
1 tablespoon chives, chopped
1 tablespoon mild chilli, chopped
small red onion, finely diced
2 tablespoons  lime juice
2 tablespoons  extra virgin olive oil
Salt & Pepper to taste
1 pinch of dried garlic Schwartz


Method
Mix all in a bowl and serve with the crisp chicken

Another recipe suggestion:  Brazilian inspired chicken recipe by Schwartz 

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Brazilian crisp chicken and watermelon vinaigrette recipe

Disclosure: this post was sponsored by Schwartz and written by me. As usual, all words and opinions are mine.

Monday, 20 July 2015

Papaya Salad Recipe

Papaya Salad

Papaya grows fast and produces enough flowering and often fruiting at the same time - all year round. Currently, it can be found in nearly all tropical countries in the world. Brazil is one of the primary producers. Like all fruits, papaya is rich in macro and micronutrients, such as vitamins, minerals, fibre, and carbohydrates, and even considered a medicinal plant, which contain therapeutic bio-active substances and used long time as treatment for various organic conditions.

The papaya fruit is an extremely versatile and full of health benefits: 

1)The papaya has curative and healing properties that help in the reconstruction of skin cells, which can be applied to scratches, wounds and scars.
2)It serves as a natural anti-ageing cream, for its antioxidant action and can be used all over. Smashed and mixed crystal sugar, functions as a nutritional exfoliant.
3)It helps open clogged pores and fight acne and pimples.
4)It accelerates the healing of burns.
5)Shampoos with papaya or papain in its composition are excellent in controlling dandruff.
6)By having a low concentration of sodium, prevents fluid retention, improved skin hydration (and body as a whole).
7)Apply crushed papaya on the face reduces pimples and blemishes, and even out the skin tone (face and body).
8)Papaya wrinkled is also useful to moisturise dry or cracked heels.
9)It is also an aid in the treatment of skin mycoses.
10)The daily intake of papaya prevents hair loss and thinning. Strengthening the hair from the root and stimulating growth.


Papaya Carpaccio Salad

It's Summer, and we always indulge a bit more than we such in regards to food and drink and why not? Days of Summer in the UK are few far in between, on such occasions it's always good to have a backup plan, so not to spoil the rest of your fun. Rennie® is definitely in my bag when travelling and on my medicine kit in town.

Here is a deliciously easy and kind to your tummy dish, where papaya is the main ingredient. Full of goodness, fresh and perfect partner Summer treat for barbecues and outdoor gatherings.Always make sure the papaya is organic, i.e., without the use of pesticides. This is because this fruit is one of the highest absorption of poisons. Good hygiene is also essential so that consumption results in more benefits than harm.
Papaya  Salad Recipe

Papaya Salad Recipe

serves: 4
Ingredients
2 large papayas
100g San Daniele prosciutto
4 white peaches
100g seasonal ripe tomatoes, small
70g asparagus or green beans
100g blackberry
1 small red onion, very finely sliced
100g wild rocket
a few basil leaves
40ml olive oil
1 dessertspoon of honey
15ml berry vinegar
salt & pepper, to taste

slices of lime for decoration
100g yogurt curd + seaweed salt  + dried chilies to taste
 
Method:
1)Previous day:  by making the curd, use 150g Greek 0% fat yogurt. Hang the yogurt in a muslin cloth and let it drain over a bowl in the fridge overnight.
2)On the day: grill in a medium to high heat the asparagus and the white peaches for about 10 minutes. Reserve
3)Cut the papaya in half lengthwise. Remove the seeds with the help of a spoon.
4)Peel papaya with a sharp face, removing the skin evenly and taking care not to injure the pulp.
5)Slice lengthways evenly and as thinly as possible and place in a decorative manner on a serving plate.
6)Mix the yogurt curd with seaweed or any flavoured salt of preference and the chilli flakes. Reserve.
7)Mix the honey,  berry vinegar, salt and pepper in a small bowl. Reserve.
8)Add the ham, rocket, tomatoes, onions, the asparagus and blackberry to the papaya plate.
9)Place the yogurt curb in between the elements on the plate.
10)Sprinkle with the honey dressing, basil and slices of lime. Serve immediately.
Summer in a plate! 





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Papaya  Salad
Disclosure: This post is sponsored by Rennie® and written by me. All views, as usual, are my own.
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