Showing posts with label snack. Show all posts
Showing posts with label snack. Show all posts

Monday, 29 August 2011

Pão de Queijo de Tapioca - Brazilian cheese bread



Monday, Bank Holiday, and I am craving some Brazilian street food. Cheese bread to be precise. A Minas Gerais State tradition, pão de queijo gradually became a national favorite. Tasty, affordable, and readily available in Brazil, it's a great snack for when you're on the go or a nibble with your favourite drink. It's also gluten-free. Pão de queijo derives from cassava starch biscuits dating back to the eighteenth century. Although the most authentic pão de queijo recipes take Minas cheese, which is white and fresh, grated parmesan also works well. In this recipe I used mature cheddar & parmesan cheese. There are many recipes for pão de queijo. Here is one which makes the outside golden crusty, doesn't collapse and it's not hollow. This particular recipe is very fashionable in Minas Gerais state in Brazil at the moment.

Ingredients
• 1 and 1 / 2 cup tapioca (250 g)
1 cup of polvilho doce (manioc starch)
200 g cheese - I used mature cheddar
  750 ml - 3 cups milk
250 ml - 1 cup corn or sunflower oil
1 tablespoon (shallow soup) salt
2 whole eggs
Tapioca
Polvilho doce

-  Salt 1 cup of cold milk with a tbsp of salt.

- Soak the tapioca in a bowl with 1 cup of the salted milk for at least 30 mins. Reserve. see picture below:
tapioca has absorbed all liquid
 - Meanwhile, in a pan bring to boil 2 cups of milk + 1 cup of corn oil. Keep an eye as the milk and oil mixture can boil over overflowing incredibly fast ...

- In a 2nd bowl  blanch 1 cup of  polvilho doce with the mixture of fresh milk and hot oil. It's just a small amount of povilho (manioc starch) , so stir vigorously with a spoon, lumpy initially and instantly becomes a homogeneous white gum.
the povilho doce (sweet manioc starch) mixture hot milk and oil = white gum

- Add the tapioca hydrated to the gum mixture. 

 - Add the diced cheese and 2 whole eggs. Mix  everything with a spoon.

-  Now wait about 20 minutes on the counter or refrigerate. It is now a soft dough initially,
you can not rolled it into balls. The tapioca will suck the liquid mass and the cold will also helps. The texture will change and you will be able to then make balls and baked it.
ready for the fridge for 20 mins

ready for the oven

Preheat the oven for 10 to 15 minutes high temperature. Hot oven, place the cheese bread to bake, for  5 minutes in very high temperature.  Then lower the temperature to 180C and bake for 20 minutes. By doing so this cheese bread won’t collapse. Eat immediately hot or room temperature.
Pão de queijo can be filled with doce de leite (dulce de leche) or creamy goiabada (red flesh guava), quince, bacon or olives for example. It can be bite size or larger. It goes well with coffee and Guarana (Brazilian soft drink).
Polvilho and tapioca flour  can be found at Portuguese, Brazilian and some Asians shops/delis. read here


 
traditional

filled with dulce de leche
Receita da Priscilla.

Tuesday, 26 April 2011

Salt Cod Brandade

This Provencal recipe was published in Marie Claire April 2011 issue . This is a great recipe for a light lunch or 1st course. You can either buy salt cod steaks as per his recipe or you can buy pieces of salt cod sold in trays which comes already skinless and de-boned, making life much easier. You can find salt cod at local markets, Portuguese, Spanish, some Brazilian delis and online.

Ingredients:
600g good quality dried salt cod
250ml extra virgin olive oil extra for frying
1 small loaf of bread, sliced
250ml milk
3 garlic cloves

Method:
1 Place the salt cod in a large dish, cover with cold water and soak overnight, changing the water twice. When ready to cook, drain the cod and place in a saucepan filled with water. Bring slowly to boil, then simmer for around 8 minutes.
2 Drain and flake the fish into pieces, removing all bones and any skin. It's easiest to do this with your hands, so wait until the fish is cool enough to handle.


3 Gently heat 1-2 tbsp of olive oil in a frying pan. When hot, add the bread slices and fry for a couple of minutes until golden brown. Drain on kitchen paper and keep warm. I grilled the slices of bread in a grilled pan.

4 Put the remaing olive oil in one saucepan and the milk in another and heat both pans gently - do not allow them to boil. Meanwhile, place the garlic cloves in a food processor and whizz until finely chopped. Add the flaked fish and whizz until broken up into fine, feathery pieces.
5 Slowly add a little warmed oil and then little warmed milk, alternating  and processing after each addition until the mixture is fluffy and creamy. You may not need all the liquid, so check as you go.


6 When ready, place the brandade in a warmed serving bowl. I served my on an iceberg lettuce. To make a light supper, cook and mash 2-3 potatoes, combine with the brandade mixture and serve. Delicious food for the summer time.

Great light supper, 1st course or snack

Tuesday, 19 April 2011

Bolinho de bacalhau and Mandioca Frita (salt cod cakes and fried cassava)


Bacalhau is a very used cooking ingredient in Portugal, Galicia and Brazil. Before refrigeration the Portuguese use this method of preservation by drying and salting to preserve the cod nutrients.
Salt cod has been produced for at least 500 years, since the time of the European discoveries in the New World (The Americas). It's believed there are over 257 bacalhau recipes, apparently you can cook and eat a different new recipe each day of the year. Here is the most popular of them:

Bolinho de Bacalhau ( salt cod cakes)
  • 1 lb of salt cod fillets (no other dried salt fish will do for authentic flavor)
  • 2 medium-sized  potatoes
  • 1 cup bread crumbs
  • 1/4 cup chopped fresh parsley
  • 2 garlic cloves, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs, lightly beaten
  •  Oil for frying

Method

1 Boil and mash the potatoes, set them aside.
2 Boil the codfish until it flakes easily. Drain and flake the fish with a fork. Be sure to remove all bones.
3 Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.
4 Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil.

Yield: Makes 12 fish cakes. Serves 4-6.


Mandioca Frita (Fried Cassava)

Cassava is know as well as Manioc or Yuca in the Spanish speaking world. They are also called Macaxeira and Aipim  in different parts of Brazil. Tapioka or manioka in Polynesia and diverse of names around the African and Eastern world. They are woody bush and cultivated in the tropics. The cassava root is long and tapered, with a firm homogeneous flesh encased in a detachable rind, about 1mm thick, rough and brown on the outside.
Cassava
remove the veins, they are tuff!
A woody vein runs along the root's body.  The flesh is chalk-white. Cassava roots are very rich in starchy and contain significant amounts of calcium.When buying cassava make sure the greengrocer  chops it in half to make sure the cassava is white and it's not spotty or stripey. They are widely  available from Asian, African and Portuguese/Brazilian corner shops and markets in the UK. It can also be bought frozen, ready to use, from some Portuguese shops making life much easier indeed!

Recipe:
This recipe is very easy: take the skin off , cut in quarters length ways, boil till tender in salted water, drain and deep fry.  Sprinkle with salt. Serve immediately.


an alternative to fries

Sunday, 3 April 2011

Coxinha - Brazilian golden chicken snack



Coxinhas are a very popular snack or appetizers in Brazil.  They are served in majority of bars and cafes to accompany drinks or as a quick snack. Or simply as a savoury treat, food on the go or street food. At parties they are presented in bite sizes as canapes. Home-made coxinhas are the best. There are a few variations on the recipe, specially the dough. Some people make with rice flour others with potatoes. I keep it very simple and light. Using chicken stock and flour and a very well seasoned filling. They are presented in chicken drumstick shape (or some similar). They are a bit fiddly to assemble to start with but practise makes perfect! Lovely way to impress your family and friends.

Ingredients:
  • 750gr chicken breasts (about 4 halves)
  • 4-5 cups of chicken broth
  • 1 small cubes or grated carrot
  • diced red pepper
  • 2 onions
  • 2 bay leaves
  • 2 tablespoons butter
  • 2 cloves garlic
  • handful of parsley 
  • spring onion
  • Juice of 1 lime
  • 2-3 cups of flour
  • 2 eggs
  • 2-3 cups of very finely grated bread crumbs
  • Vegetable oil for frying
  • Salt and pepper to taste
Preparation:
  • Place the chicken breasts in a large shallow pot. Cover them with the chicken broth, adding water if necessary to make sure the chicken breasts are completely covered.
  • Add the carrot and one of the onions (peeled and halved) as well as the bay leaves.
  • Bring liquid to a gentle simmer, and cook for 15-20 minutes, or until chicken is just cooked through.
  • Set chicken aside to cool, and strain the broth. Reserve broth.
  • Shred the chicken into very small pieces using your fingers.

























  • Finely chop the second onion, the garlic and the red pepper. Sauté them in 2 tablespoons of butter until golden and soft.
  • Add the hot onions and garlic to the chicken mixture and stir until everything is well mixed. Stir lime juice into the shredded chicken.
  • Measure the chicken broth (you will probably have about 3 1/2 cups). If you have less than three cups, add more canned chicken broth to make 3 cups. Bring the chicken broth to a boil in a saucepan, and gradually stir in the same amount of flour as you have broth (so if you have 3 1/2 cups broth, add 3 1/2 cups flour).
    the dough
  • Stir vigorously and cook for 2-3 minutes. Mixture will become a stiff dough. Remove from heat and chill in the refrigerator for 1 hour. It will make quite a few bite size coxinhas or about 20 medium size ones (about 8cm tall).

  • To shape the coxinhas, take a piece of the dough about the size of a golf ball with oiled hands. Roll it into a ball, then hollow out the middle for the filling.
  • Press a golfball size (about 1 1/2 tablespoons) piece of the chicken filling inside the ball of dough, and press the dough closed around the filling. Shape into an approximate drumstick shape, flouring hands as necessary. Stand the coxinhas on a plate, so that the pointed end sticks upwards. Continue until you run out of dough or filling.

  • Whisk the eggs together in a bowl. Place the bread crumbs in a separate plate and season with salt and pepper.
  • Dip the coxinhas in the egg, then in the breadcrumbs to coat. Chill the breaded coxinhas for 1 hour.
  • Fill a heavy-bottomed pot with enough oil to cover the coxinhas. Fry the coxinhas in batches until deep golden brown.
  • Serve them warm.
Bom appetite!

Coxinhas -Brazilian snacks - a meal in itself!
Related Posts Plugin for WordPress, Blogger...