The FIFA World Cup 2014 is upon us and Brazil, my native country is the host nation. So many accounts have been reported about the organisation, so many books and UK magazines published ‘Brazilian’ take on original recipes. Nice to see the buzz and interest in Brazilian food. Two very interesting canapes here Bolinho de Arroz and Feijoada.
While we wait for the kick off next Thursday, here are some 13 things that you probably didn’t know about Brazil, an article I was commissioned to write about facts, curiosities and a bit of food, published last week by Morrisons Magazine online.
I also wrote two easy canapé recipes for the blog, so you can savour the some Brazilian treats watching the football. I hope you enjoy them with one or two cold beers or chilled glasses of wine.
Enjoy the football season! #BrazilianFood
2 cups of cooked rice, about 240g
1 green pepper finely diced
dried shrimp, 20g
small pieces of chicken cooked and diced 40g
small pieces of white fish, cooked, 40g
1/2 cup of milk
2 tablespoons chopped mix of parsley,
spring onions, chives
1/2 tablespoon of baking powder
1/2 cup of flour (80g )
½cup of fresh breadcrumbs (50g)
2 eggs, large
red chillies finely diced, optional
salt and pepper to taste – leave that to
last, as the shrimps are quite salty
oil for frying
Mayo, saffron and lime to garnish
1) Mix of the ingredients, apart from the oil, leave to rest for 30 minutes, add more flour if too runny
2) Heat the oil for frying
3) Fry dessert spoonfuls of the mixture in the hot oil, until golden brown on both sides
4) Drain on kitchen paper towel. Serve with saffron and lime mayo.
about 40 canapes
500g black beans, cooked, 2 cups
250g seasoned rice, cooked, 1 cup
1 medium white onion finely diced
1 handful of spring onions, sliced
1 handful of chives, chopped
15g to 30g cassava flour or plain flour
100g of greens finely sliced in ribbons and chopped
200g of bacon, small diced
100g of Portuguese sausage, small diced
100g of sun-dried meat, cooked – optional (carne seca)
salt and pepper to taste
Breadcrumbs, plenty to coat the little morsels!
Enough oil to fry
orange wedges to garnish
1) In a pan fry half of the white onion until translucent
2) Beat in the food processor, beans, rice, onions, spring onions
and chives to a smooth paste, reserve
3) In a pan over low to medium heat, cook the beans and rice mixture slowly mixing and adding the cassava flour to make the dough, at this point add as much as you feel is needed, until you can see the bottom of the pan, careful not to burn the paste, reserve
4) Finely chop in small cubes the bacon, the Portuguese sausage and sun-dried meat
5) sauté the bacon, the other half of the finely white onion the sausage and sun-dried meat, cook for 5-8 minutes, add the spring greens and cook for another 3minutes
6) Mix the bean and rice dough and the meat mixture
7) Make 40 balls of 20g each, about shallow dessert spoon
8) Mix the three eggs in a deep bowl and on another plate place the breadcrumbs
9) Dust the balls in the breadcrumbs and dip the balls into the egg mixture and coat well with the crumbs again.
10) Fry in hot oil, dry in a paper towel, serve on a platter with orange wedges and a small bowl of chilli sauce.