Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts

Tuesday, 13 May 2014

Salpicão, Brazilian chicken salad





It’s the season of colourful rainbow, heirloom vegetables, fruits, plants and flowers, like tomatoes, melons, carrots, potatoes, and many more.  These beautiful ingredients are grown from seeds that are passed down from generation to generation, they rely on natural pollination from insects or the wind under traditional techniques. They are grown is small scale, making them a bit pricier; and they can be found at local farmers’ markets and some upmarket grocery stores.

Here I used the seasonal rainbow carrots to make a very tasty and filling Brazilian salad called Salpicão, chicken in the main ingredient and carrots are the supporting element of this dish. It is a must on the barbequere table. Carrots are crammed with a plethoda of nutrients, They are low in calories. carrots contain vitamin A and very healthy. Here’s a brief break-down of carrots benefits, I found on my reaseach:

  • Orange: Beta and alpha carotene pigment that promotes vitamin A production by the body, which is crucial for healthy eyes.
  • Purple: Anthocyanin, beta and alpha carotene pigment. Purple carrots typically have an orange core, and their pigment-related nutrients may provide additional vitamin A and prevent heart disease.
  • Red: Lycopene and beta-carotene pigment. Lycopene is linked to lower risk of certain cancers, such as prostate cancer.
  • Yellow: Xanthophykks and lutein. Both are linked to better eye health and cancer prevention
  • White/light yellow: The nutrients comes from the fiber, which promotes healthy digestion.




Salpicão, Brazilian chicken and vegetable salad

(wheat, diary and gluten free*)


Serves 6-8 people
Cook time: 20 mins

Prep time: 30 mins




 

 Ingredients:
500g of poached chicken breasts, shredded
150g of cubed smoked ham
150g of corn kernels, cooked and cooled
150g of peas, frozen or fresh
150g of carrots, peeled and shredded, I used the seasonal rainbow carrots, please feel free to use a generic type of carrot.

1 red onion, finely sliced

1 small fennel, shredded (approx 100g)
1/3 cup of seedless raisins (a handful is more than enough)

1 green apple cores, peeled, diced

100ml of mayo, shop bought is fine
200ml of Greek yogurt
a handful of finely chopped spring onions
handful of chives , salt and pepper to taste
handful of parsley, finely chopped

1 pack of shoestring potatoes (it can be found in Brazilian and Portuguese shops)

method:

    1)Prep all ingredients. Poached the chicken in water, 5-6 peppercorns and a handful of rosemary, you can used any other flavouring you have or wish. Drain and leave it to cool for 10 mins, shred it. While the chicken is poaching prepare the rest of the ingredients.
2) In a large bowl mix very well the shredded chicken, ham, corn, peas, carrots, raisins, fennel, red onion, apple and season with a pinch of salt and pepper.

3)  In a separate bowl mix the mayo, yogurt, parsley, chives, spring onion. Add this sauce to the chicken mixture. Mix well.

4)    Add half a pack of the shoestring potatoes, into the mix.Test for season.

5)    Place all in a nice dish and decorate with the rest of shoestring potatoes.


Tips: 1) chicken: use left over roasted chicken, it tastes even better!

         2) corn and peas – canned and drained is okay to use too.

         3) * use vegan mayo and diary free yogurt


*Quick Vegan mayo:
¾ cup of soy milk
1 1/2 tbsp fresh lemon juice
1 tsp Dijon mustard
3/4 cup olive oil
Pinch of salt
Pinch of pepper

Combine soy milk, lemon juice and mustard in a blender or with a wand blender for about 30 seconds. While blending, slowly add in the oil until emulsified and it thickens. Add the salt and pepper and blend. Taste and adjust seasoning as needed.




Sunday, 26 January 2014

Chayote soufflé recipe, Brazilian food



Chayote is also known as chuchu in Brazil is a light green pear shaped edible vegetable, well it's technically a fruit, of the gourd family. It is available in the UK mainly in street markets and ethnic stores. Saying that I have seen in supermarkets around Brixton too.
It has a very mild taste so when cooking with it you can add as much or as little of your favourite seasoning or herbs as you like. It can be boiled, stuffed, mashed, baked, fried (battered) or pickled in escabeche sauce. It is a good source of amino acids and vitamin C.  Here is my mother's recipe of chuchu soufflé. It's great side dish. Remember to have everything, dishes, guests and table assembled, ready before you place the souffle in the oven.





Chayote Soufflé

Serves: 6
Equipment: blender, 1 medium mixing bowl, 500ml oven proof dish greased (Base measurement: 14 x 6cm) , or 6 medium ramekins greased (base measurement: 7.5 x 4cm)
whole soufflé - big dish
Ingredients
250g chayote peeled, cored, cooked and drained (2 big chayotes)
2 medium organic egg yolks
3 egg white beaten to firm peaks
30g of grated Parmesan cheese + some for dusting
1 tbsp of butter (20g)
1/2 cup of milk (100ml)
2 heaped tbsp of cornstarch (30g)

1 heaped tbsp of plain flour (20g)
salt and pepper to taste and any herbs of your preference

 
Method
1.peel, core and cook the chayote in salted water till is very
soft – about 15mins. Drain very well  and reserve. This can be done well in advance.
2.grease an oven proof dish or ramekins and coat them with breadcrumbs. reserve.
Pre heat the oven to 220C
3.prepare the eggs whites: First of all, make sure that your equipment (mixer and bowl)  is grease free. Add the egg whites to the clean bowl of your mixer, beat the egg whites for 5 minutes till they are nicely fluffy and stiff peaks. reserve.
4. place the cooked chayote and other ingredients in a blender (minus the egg whites) 

blend very well and make sure it's very well seasoning. The egg whites will dilute the taste.
5.place the chayote mix in a bowl and gently and slowly fold in the egg whites, until the white has disappeared, but don't over mix. The mixture is supposed to be light and airy.
6.place the mixture in to the greased dish/ramekins.
7.place the dish(es)  in the pre heated oven, lower the oven temperature to 190C, bake for about 30-35mins for big dish and 12-15 minutes for individual ramekins. Refrain from opening the oven during baking.
8. Serve immediately in the dish or ramekins. Alternatively, you can un-mould them and grate some Parmesan over each one, careful not to burn your fingers!

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