Feijoada

A hearty meaty stew

Servings

6

Ready In:

5 hours 30 min

Good For:

Mains

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About this Recipe

By Hank Shaw, Simply Recipes 

This recipe has a special place in Nick’s heart. When he said thatNasi Lemak was his second favourite recipe, it was because for him nothing, but nothing tops Feijoada. Feijoada is a meaty stew which is bursting with flavour and is commonly regarded as Brazil’s national dish. Not being a bean fan, it is not in my top ten, but if you ignore the beans Feijoada is still delicious.

This Feijoada recipe suggests serving it with white rice and some sauteed collard greens. The key to getting the great flavour is all the different types of meat and the slow cooking.

According to Nick it is the best meal of the calendar so it must be worth the effort!

Ingredients

  • 225g dry black beans
  • 2 tbsp olive oil
  • 225g pork shoulder, cut into chunks
  • large onion
  • 225g carne seca, cut into chunks
  • 115g fresh sausage, chorizo
  • 225g smoked sausage, linguica or kielbase
  • 1/2 smoked ham hock, or shank
  • bay leaves
  • 205g crushed tomatoes
  • to serve salt

Step by Step Instructions

Step 1

Soak the black beans in boiling water as per the instructions on the tin.

Step 2

In a large stock pot heat the olive and then brown the pork shoulder. Once browned remove the meat and set aside. *

Step 3

Add the onions and brown them stirring occasionally and scraping up any browned bits from the bottom of the pot. Sprinkle in some salt and stir in the garlic, then saute for 2 minutes.

Step 4

Return the pork shoulder to the pot and the other meats. Add the bay leaves and enough water to cover the meat. Cover and bring to a simmer, cook gently for 1 hour.

Step 5

Drain the beans and put them in the pot. Cover again and simmer until the beans are tender (approx. 1 hour.)

Step 6

Stir in the tomatoes, add salt to taste. Simmer uncovered, until the meat begins to fall off the ham hock (approx 2-3 hours).

Step 7

Serve with white rice, sauteed collard greens and slices of oranges.

Step 5

Drain the beans and put them in the pot. Cover again and simmer until the beans are tender (approx. 1 hour.)

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Churros

Churros

Churros

The best street dessert I can think of!

Servings

4

Ready In:

20min

Good For:

Dessert

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About this Recipe

By Delia, Allrecipes

What could be better than Churros for dessert?

Nope there is nothing better. I love buying churros when we go to markets and being able to make your own mini ones at home is fab. The kids were super keen too, but be careful with the deep-frying. The whole process takes about 20 minutes so they are a good winter warmer after a long walk.

There are loads of recipes all over the internet for these, I chose the one on All Recipes, but essentially they are all very similar.

Enjoy with some melted chocolate or dulce de leche. Nom nom…. they don’t hang around for long.

Ingredients

  • 250ml water
  • 2 1/2 tbsp caster sugar
  • 1/2 tsp salt
  • 2 tbsp vegetable oil
  • 125g plain flour
  • 2 litres oil, for frying
  • 100g caster sugar, for coating
  • 1tsp ground cinnamon

Step by Step Instructions

Step 1

In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to the boil and remove from heat. Stir in flour until mixture forms a ball.

Step 2

Heat oil for frying in deep-fryer or deep frying pan to 190 C. Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on kitchen paper.

Step 3

Combine 100g sugar and cinnamon. Roll warm churros in cinnamon and sugar mixture.

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Chicken Skewers with Tomato and Peanut Sauce

Chicken Skewers with Tomato and Peanut Sauce

Chicken Skewers with Tomato and Peanut Sauce

Nutty chicken with a tomato and peanut dipping sauce

Servings

4

Ready In:

1 hour 15min

Good For:

Mains

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About this Recipe

By Waitrose

This tomato and peanut sauce recipe is found all over Brazil and allows me to have a small revenge on Nick for last year’s recipe, Feijoada! If there is one food I really hate it is beans but Feijoadais one of Nick’s favourite meals so I made it and ate it.  Aren’t I great? Now if there is one thing Nick hates, its peanuts so somehow this recipe seemed appropriate to me!

The most time consuming thing about this recipe is roasting the nuts and removing their skins! But all in all the whole thing take 50 minutes and is worth it. I really liked the peanut and tomato sauce, which complimented the chicken skewers brilliantly.

Thanks to Waitrose for another top recipe, I will happily have these again, Nick will take the Feijoada I think ?

Ingredients

  • 60g brazil nuts
  • 60g cashew nuts
  • 500g chicken breast
  • large egg
  • 1 tsp sea salt
  • 1/4 tsp crushed black pepper
  • to drizzle olive oil
  • 30g unsalted skinned peanuts
  • large knob butter
  • 1 small onion, finely chopped
  • 2 cloves garlic
  • 2  plum tomatoes, deseeded and chopped
  • 80ml coconut milk
  • 1/2 tsp chicken bouillion
  • 1/2 tsp caster sugar

Step by Step Instructions

Step 1

Preheat the oven to 180°C, gas mark 4. Put the brazil nuts, cashew nuts and peanuts for the sauce in separate corners of a baking tray and bake for 8-10 minutes, or until lightly toasted. Remove and leave to cool. Set the peanuts aside. Rub the brazil nuts in a clean tea towel to remove their skins, then put in a food processor with the cashew nuts. Pulse into crumbs with a few larger chunks. Tip into a shallow bowl and set aside.

Step 2

Next, make the tomato and peanut sauce. Melt the butter in a small pan and add the onion, garlic and ground coriander; season. Cover and cook over a medium-low heat for 6-8 minutes, stirring occasionally, until soft and translucent. Stir in the rest of the sauce ingredients, including the toasted peanuts. Simmer for 8-10 minutes, or until the sauce has thickened. Transfer to the food processor and blend for 1 minute, until smooth; season. Return to the pan, ready to reheat before serving.

Step 3

For the chicken skewers, slice the chicken into 2cm strips. Lightly beat the egg and season with the salt and pepper. Coat the chicken strips in the egg, followed by the toasted nut crumbs. Thread the coated chicken onto metal skewers (or wooden skewers, soaked in hot water for 15 minutes first) and place on a lightly oiled baking sheet. Drizzle with a little olive oil and bake for 15-18 minutes, until firm and just cooked through. Serve with bowls of tomato and peanut sauce for dipping and some lime wedges for squeezing over, if liked.

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Super Easy Brazilian Cheese Puffs

Super Easy Brazilian Cheese Puffs

Easy Brazilian Cheese Puffs

Little Yorkshire pudding style Cheese Puffs

Servings

12

Ready In:

20min

Good For:

Starter

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About this Recipe

By Rebooted Mom

Super Easy Brazilian Puffs are like cheesy mini Yorkshire puddings! They are minimum hassle and quick to cook, the resultant cheese puffs are light like a yorkshire pudding but with a soft stringy cheesy middle.

Two comments about the recipe, firstly add more cheese  and secondly the recipe says it makes 12 mini muffins, sized puffs, my mini muffin tin is considerably smaller than their one. I would say the recipe makes 12 normal (UK) muffin sized puffs.

Enjoy these, we had ours with ‘orange’ (Heinz Tomato) soup. No one is allowed to tell my 4 year old that it is tomato soup or we are in a world of trouble!

Thanks to Rebooted Mom for the recipe – oh and not forgetting they are gluten and grain-free.

Ingredients

  • 1 1/2 cups tapioca flour
  • 1/3 cup extra virgin olive oil
  • 2/3 cups milk, raw if possible
  • 1 egg
  • 1 tsp salt
  • 1/2 cup cheese, parmesan recommended

Step by Step Instructions

Step 1

Preheat the oven to 400 degrees F (200C).

Step 2

Grease your mini muffin pan thoroughly with butter, and set aside.

Step 3

In your blender or KitchenAid, combine the milk, room temperature egg, oil, cheese and salt until combined.

Step 4

Once combined, add the tapioca flour 1/2 C. at a time until all of the tapioca flour has been added.

Step 5

Mix well on high, scraping down the sides of the blender so that everything is easily blended.

Step 6

Pour the batter into your greased mini muffin tin ~ leaving just 1/8 inch of space at the top.

Step 7

Pop in the oven for 15-18 minutes or until light golden brown.

Note

Batter can be made ahead of time and kept in the fridge for up to one week.

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Brigadeiro

Brigadeiro

Brigadeiro

Bite-sized Brazilian truffles – a great recipe to make with the kids.

Servings

24

Ready In:

2 hours 30min

Good For:

Dessert

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About this Recipe

By Robin Broadfoot, Tasty

I pre-made the truffle mixture as it requires heating and then chilling, but then you can let them loose with toppings of their own choice.

The classic brigadeiro is coated in chocolate sprinkles and Buzz Feed have a great quartet of recipes worth taking a look at. I was going to snaffle a few to cover in pistachios and almonds for the grown ups but after I let them loose with the chocolate sprinkles and anything else they could find there was no going back. The popping candy ones were quite surprising!

These were very, very popular.

Ingredients

  • 1 tbsp  butter
  • 14 oz sweetened condensed milk
  • 1/4 cup cocoa powder
  • for decoration chocolate sprinkles

Step by Step Instructions

Step 1

In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.

Step 2

Pour onto a greased plate, then chill for 1 hour.

Step 3

Shape the chilled mixture into balls. Roll the balls in the chocolate sprinkles and serve!

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Bolinho De Bacalhau

Bolinho De Bacalhau

Bolinho De Bacalhau

Cod fritters served with a garlic and lime mayonnaise.

Servings

4

Ready In:

55min

Good For:

Starter

Inroduction

About this Recipe

By Bruno Da Motto, SBS Website 

This recipe is a street food favourite. Bolinho De Bacalhau are little cod fritters served as canapes or picked up at street stalls throughout Brazil.

We often make fishcakes with lemon and parsley so it was good to swap these flavours for lime and coriander. The kids enjoyed creating the balls which we served with a garlic and lime mayonnaise. I struggle to get fish into them so I was hoping by making these we could find another recipe and I am pleased to say it worked. In the end we had a fight over who would have the final one!

The recipe came from one of my favourite recipe website www.sbs.com.au. You can find plenty of inspiration here.

Ingredients

  • 300g salted cod
  • 1 sliced lime, cheeks reserved to serve
  • 2 litre vegetable stock
  • a dash white wine
  • 200g potatoes
  • 2 tbsp fresh coriander, chopped
  • 1/2 onion, chopped
  • 2 tbsp olive oil
  • 1 egg
  • a pinch of salt
  • 1 tbsp plain flour
  • for deep frying vegetable oil

Step by Step Instructions

Step 1

Soak the cod for 12 hours or overnight, changing the water at least once. (If you don’t have time to change the water, soak in milk for the same results.)

Step 2

Preheat oven to 180°C. Place codfish in a roasting pan. Top with lime slices. Pour in stock and a dash of wine. Poach in oven for 20 minutes or until cooked. When cool enough to handle, peel away and discard skin. Break fish in half and remove the spine. Use fingers to shred fish into a large bowl, removing and discarding any bones.

Step 3

Meanwhile, boil potatoes in a medium saucepan until tender. Drain, then mash. Add to codfish. Add coriander.

Step 4

Heat olive oil in a frying pan over medium. Cook onion for 3 minutes or until soft. Add to fish mixture.

Step 5

Separate egg and add yolk to fish mixture. Use a fork to whisk egg white in a small bowl to loosen. Add to fish mixture, along with a pinch of salt. Use hands to combine. If mixture is too wet, add flour to help bind it together. Shape into balls or croquettes and rest for 15-20 minutes.

Step 6

Add enough oil to a deep frying pan to reach a depth of 2-3 cm. Heat to 180°C. Fry fritters, in batches, for 3-4 minutes or until golden brown. Drain on paper towel. Serve with lime cheeks.

Step 7 – Optional

You can add a cube of mozzarella to the middle of the fritters for a delicious gooey surprise.
• This recipe is ideal for making in advance and freezing. Simply fry straight from the freezer and serve!

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