Pão de queijo
Cheese bread is a staple across South America, and it makes a great beach snack with ice-cold beer.
Andre Morin, personalchef.moonfruit.com
Makes around 20-25
100ml milk
100ml vegetable oil
Pinch of salt
250g tapioca flour
125g parmesan or vegetarian alternative, grated
1 free-range egg
1 Boil the milk with the oil and the salt, remove from the heat, put all the tapioca flour at once in the pan and mix well.
2 Add the cheese and the egg and beat the dough until smooth, then knead into a ball shape.
3 Preheat the oven to 180C/350F/gas mark 4. Let the dough cool enough to handle, then grease your hands with some oil, take small portions of dough and form golf-sized balls.
4 Line a tray with greaseproof paper and space the balls 2cm apart. Bake for about 20 minutes, until they are puffed and are golden. Serve warm.
Acarajé
This fried, shrimp-filled snack of Nigerian origin is found across north-eastern Brazil.
Marcello Tully, Kinloch Lodge
Makes 15-20
For the acarajé cakes
450g black-eyed peas
450g onions, roughly chopped
Salt
700ml vegetable oil
For the vatapá filling
300g dried processed shrimps
85g unsalted cashews
85g unsalted peanuts
330g day-old bread
1 medium onion, roughly chopped
2 garlic cloves, finely chopped
2 tbsp fresh ginger, peeled and roughly chopped
1 red chilli, finely chopped
840ml unsweetened coconut milk
1 large tomato, whole, roughly chopped
30ml vegetable oil
Salt and black pepper
1 handful of coriander, roughly chopped
To serve
Hot pepper sauce
2 tomatoes, finely chopped
A handful of coriander, finely chopped
1 In a large bowl, cover peas with water and let soak overnight or up to 24 hours. While still soaking, rub the peas between the palms of your hands to free the outer skins, which should float to the surface. Scoop off the skins and discard. Drain. Refill the bowl with water so more skins float to surface.
2 In a blender, whizz the peas and the onions together. If the mixture does not all fit at once, do it in batches, transferring it to a large mixing bowl. Once all the peas and onions have been processed, season with salt. Beat the batter for a few minutes with a wooden spoon, until it is light and fluffy. Meanwhile, soak the shrimps in boiled, cooled water for 30 minutes.
3 Next, to make the filling, drain the shrimp then pulp in a blender. Remove the shrimps, then pulp the bread. Add the cashews andpeanuts to the blender and whizz for 2minutes.
4 In a large saucepan over a medium-high heat, add the onions, garlic, ginger and red chilli then gently fry for 2-3 minutes. Add all the remaining ingredients except the coriander and simmer for 30 minutes, then add salt and pepper to season. Add the coriander, then set aside.
5 In a large pan, heat the oil. With a large wooden spoon, form balls of batter and gently drop into the hot oil. Fry small batches of batter for about 6 minutes (or 3-4minutes on each side). The cakes are done once they turn bright orange and crispy on the outside. Remove from oil, and transfer to a plate covered with paper towel, cooling for a couple of minutes.
6 Slice open the cake across the longest side, then fill with vatapá, some hot pepper sauce, tomatoes and coriander, then serve.
Feijoada
Serve Brazil's national dish, feijoada, with some finely sliced spring greens, onion and garlic gently fried for 5 minutes or so, as well as boiled rice and some slices of orange.
Gizane Campos, The Edible Atlas (Canongate)
Serves 8-10
1kg dried black beans
400g sun-dried beef, cut into pieces, or400gsmoked pork ribs
400g smoked bacon, cut into chunks
8 tbsp olive oil
2 onions, finely chopped
6 garlic cloves, finely chopped
300g large smoked sausages, cut into big chunks
(Portuguese sausage is best, but chorizo will do)
300g small Portuguese spicy sausage or n'duja (regular sausages will suffice here if neither spicy versions can be found)
400g salted pork ribs (or any other cut of pork onthe bone from the butcher)
1 tbsp freshly ground black pepper
5 bay leaves
1 orange, peeled, whole
1 shot of cachaça (optional, but recommended)
1 orange to serve, peeled and segmented
1 In separate bowls, soak the beans, the sun-dried beef or smoked pork ribs (whichever you are using) and thesmoked bacon overnight in cold water. Change the water in the morning and continue soaking to get rid ofexcess fat and salt.
2 Drain the beans and put them in a very large saucepan of cold water. Bring to the boil over a medium heat, then simmer for 30 minutes until tender.
3 Rinse the soaked sun-dried beef (or smoked pork ribs) and smoked bacon well, addto the beans and cook for a further 30 minutes.
4 Meanwhile, heat a very large, heavy saucepan and pour in the olive oil, so it entirely covers the bottom of the pan. Add the onions and garlic and cook until softened. Add the sausages, salted pork ribs, black pepper and bay leaves. Pour in the cooked beans and meat and top up with water to cover them. Place the peeled orange in the centre of the pot. Let the stew simmer for 1½–2 hours or more, topping up with water as necessary, until the meat falls off the bone. Just before serving, fish out the bay leaves, add a shot of cachaça and serve with the orange segments.
Caipirinha 'beer can' chicken
Putting Brazil's sugar cane spirit, cachaça, to work in a co*cktail-inspired marinade, this chicken gives a Sunday roast an exotic twist. The steam released from the can makes for much juicier meat.
David Ponté, The Cabana Cookbook (Quadrille)
Serves 4
1 medium chicken (about 1.5–1.8kg)
Olive oil, for drizzling
5 sage leaves, finely chopped
2 tbsp cachaça
1 tbsp soft brown sugar
Sea salt and black pepper
For the steam marinade
Juice of 2 large limes
2 tbsp soft brown sugar
3 tbsp cachaça
3 garlic cloves, finely chopped or crushed
½ tsp sea salt
2 tbsp olive or rapeseed oil
5–6 large sage leaves, finely chopped
1 Light the barbecue (preferably one with a lid), and let the flames die down before starting to cook, or preheat the oven to 200C/400F/gas mark 6. (If using charcoal, put most of the hot coals around the edges so there is indirect but even heat in the middle. If using a gas barbecue, set it to medium.)
2 Remove and discard the giblets and any excess fat in the cavity of the chicken. Rub it with a little olive oil, then rub it inside and outside with salt, pepper and chopped sage. Put all the ingredients for the steam marinade in a jug and stir to dissolve the sugar.
3 Take an empty can and peel off any labels. Wash it out well, then pour in the marinade ingredients. Wrap the outside of a small heavy-based roasting tin with kitchen foil, then place the can in the middle. Sit the chicken on the can so that the top of it enters the cavity and the bird is upright. Spread out the legs to support the bird's weight. Take a squeezed lime half and pop it into the neck of the chicken to make a plug, orcover the neck cavity with foil to prevent the steam escaping while it cooks. Roast for 45–55 minutes, until the chicken is almost cooked.
4 Mix the remaining cachaça and sugar and carefully brush it over the chicken, making sure it doesn't drip onto the coals. Cook for 10–15 minutes, until golden and the juices run clear. Remove and let rest for 10–15 minutes. Carefully transfer to a serving plate, carve and serve it drizzled with the marinade, which will have reduced to a thick and tasty sauce.
Grilled flank steak with cassava chips and Brazilian-style chimichurri
Marinating the steak will require a little forward planning, but once that's done it's quick to whip up. If you can't track down cassava root (Caribbean food shops or market stalls are a good bet), try using yams or potatoes.
Marcelo De Campos, brazilpopupdiner.com
Serves 4
½ tsp salt
½ tsp black pepper
½ tsp cumin seeds
4 garlic cloves, minced
½ red onion, finely chopped
1 bunch coriander, leaves finely chopped
1 lime juice
50ml olive oil
50ml red wine vinegar
1kg flank steak
For the chimichurri
1 tomato, skinned and deseeded
1 bunch parsley, roughly chopped
½ tsp dried oregano
2 garlic cloves
2 small shallots, chopped
1 fresh red chilli
2½ tbsp olive oil
juice of ½ a lemon
2 tsp red wine vinegar
For the cassava chips
4 large cassava roots, peeled and cut into thin strips
2 tbsp flour
Salt and pepper
Vegetable oil, for frying
1 Place all the marinade ingredients, except for the meat, into a large bowl and mix well, then add the steak to the mixture, making sure it's evenly coated. Tip into a freezer bag, squeeze out the air, seal, then marinate for 6 hours or overnight.
2 Next, make the chimichurri. To make the chimichurri, blitz the tomato, parsley, oregano, garlic, shallots and fresh chilli with a stick blender (or chop by hand very finely). Add the oil, the lemon and vinegar then season then chill for 30 minutes.
3 Bring a pot of salted water to a boil and then add the cut cassava. Boil for about 20minutes. Remove from the stove and drain, then pat dry with paper towels. Season the flour with salt and pepper, then roll the cassava chips in it until evenly coated .
4 Heat a couple of tbsps of vegetable oil in a frying pan, then cook the cassava until golden and crisp. Drain on kitchen paper, then keep warm until ready to serve.
5 Preheat grill or griddle pan until the smoke-point temperature. Cook the steak for 3 minutes on each side for medium-rare. Rest for 10 minutes before slicing, then serve with the cassava chips and chimichurri.
Coconut manjar
Brazil's answer to panna cotta, this velvety coconut pudding is made all the more indulgent with the rich, prune-infused caramel. You can make these ahead of time and reheat the sauce just before serving.
Helio Fenerich, chef and author of My Sweet Life (SENAC, October 2014)
Serves 4
For the pudding
400ml coconut milk
200ml double cream
100ml whole milk
200g caster sugar
4 leaves of gelatine
For the sauce
150g caster sugar
200ml water
8 pitted prunes, roughly chopped
1 To make the pudding, place the coconut milk, double cream, milk and sugar in a saucepan and bring to the boil, stirring constantly. Turn down the heat and simmer for 5 minutes or so, then take off the heat.
2 While the cream is simmering, soak the gelatine leaves in cold water for 5 minutes. Squeeze out the excess water and then put them into the hot cream mixture and stir until they dissolve completely. Pour the mixture into four moulds/ramekins and put into the fridge for a minimum of three hours, or preferably overnight.
3 To make the sauce, place the sugar and water in a saucepan over a high heat until the mix reaches a light caramel colour, without stirring. Add the chopped prunes to the caramel, lower the heat and cook for five minutes. You may need to add a little more water if sauce is too thick. Leave to cool at room temperature, then serve with the puddings.
Pudim
A classic condensed milk flan. Serve with tropical fruits such as pineapple and mango.
Dominique Fry, food52.com
Serves 4
4 tbsp caster sugar
400g tin condensed milk
400ml whole milk
2 eggs
1 tsp vanilla extract
1 Preheat the oven to 180C/350F/gas mark 4. Put the sugar over a medium heat, then stir until melted and dark golden. Pour into one small bundt tin, or divide between 4 large ramekins.
2 Put the rest of the ingredients into a large bowl then whisk at high speed, until foam forms on top of the mixture, then pour into the bundt tin or ramekins and cover tightly with foil.
3 Place the tin or ramekins in a large roasting tin, then pour in boiling water until it reaches a third of the way up. Bake for around 40 minutes, checking after 30 to see if it is cooked. Remove from the oven, let cool, then chill for at least 3 hours.
4 To remove the flan from the bundt tin, cover with a big plate then let stand for an hour. After this time, turn it upside down then sharply tap the base; it should then unmould, but if it doesn't, run a knife around the edges to loosen it.
Chicken xim-xim
An Afro-Brazilian favourite, xim-xim is a stew of chicken, peanuts and cashews.
Cabana Restaurant, cabana-brasil.com
Serves 4
600g boneless and skinless chicken thighs
3 garlic cloves, finely chopped
Juice of 1 lime
1 tsp sea salt
1 tsp black pepper
100g roasted unsalted cashews
100g roasted skinless and unsalted peanuts
4 tbsp olive oil
1 large onion, finely chopped
3cm piece fresh root ginger, peeled and finely grated
1-2 long red chillies, deseeded and finely chopped
1 tsp sweet paprika
Pinch cayenne pepper
2 tbsp tomato puree
400g tin chopped tomatoes
2 tsp soft brown sugar
1 bouquet garni, or small bunch of mixed herbs tied together
200ml coconut milk
275ml chicken stock
200g basmati rice
200g ready-made puff or shortcrust pastry
1 egg, lightly beaten
1 Cut the thighs into bite-sized chunks and place in a bowl with the garlic and lime juice. Add ½ tsp each of salt and pepper, then cover in clingfilm and marinate for 30 minutes.
2 Meanwhile, put the nuts in a food processor and blend until they resemble coarse crumbs. Remove and set aside.
3 Preheat the oven to 200C/400F/gas mark 6. Heat 2 tbsp olive oil in a large pan, add the chicken pieces and brown for 2 minutes on each side. Remove and set aside.
4 In the same pan, Heat the remaining oil, add the onion and ginger and cook over a medium heat for 4–6 minutes, until softened. Add the chilli, paprika, cayenne pepper and tomato puree and fry for 1–2 minutes, then add the chopped tomatoes, sugar and bouquet garni and stir well. Simmer for 1 minute, then add the coconut milk and chicken stock. Season with the remaining salt and pepper, stir in the rice and return the chicken to the pan. Bring to the boil, then reduce the heat and simmer for 3 minutes, stirring occasionally to prevent it sticking. Discard the bouquet garni, then transfer to a large ovenproof dish. Leave to cool slightly.
5 Roll out the pastry thinly on a lightly floured surface to 3mm thick. (The pastry should be slightly wider than the diameter of the dish). Lightly brush the rim of the dish with the beaten egg, then drape the pastry over it. Press lightly to seal the overhanging crust to the sides of the dish. Brush the surface of the dough with beaten egg. Bake for about 30 minutes, then remove and let stand for 10-15 minutes before serving.
Moqueca de peixe e camarao
You can adapt this Bahian fish and prawn stew by using any firm, white sustainable fish. Serve with white rice or crusty bread.
Around the World in 120 Recipes, Allegra McEvedy (Octopus)
Serves 4
4 steaks bone-in steaks from a large, flat fish (halibut, plaice, turbot, etc), each weighing about 175g
3 garlic cloves, minced finely with a big pinch of salt
4 limes
A big handful of coriander, chopped
120ml extra virgin olive oil
3 red onions, sliced
1 tbsp tomato puree
5 vine-ripened tomatoes, roughly chopped
2 green peppers, sliced
1 x 400ml tin of coconut milk
4 tbsp seasoned plain flour
300g raw king or tiger prawns, peeled (but leave the tail on) and deveined
Salt and pepper
1 Rinse the fish steaks and pat them dry. Put them into a dish with the garlic, the juice of 2 limes, salt, pepper and most of the coriander (saving a bit for the end) and leave to marinate for 1 hour at room temperature, or overnight in the fridge.
2 Put half the olive and palm oil into a wide saucepan and fry two-thirds of the onion slices over a medium-high heat until softened and slightly caramelised – up to 10 minutes. Add half the tomatoes and half the peppers and cook for a few more minutes, until softened. Stir in the tomato puree, coat everything well and then tip in half the coconut milk. Simmer gently for 10 minutes, season, then blitz to a thick puree in a food processor or a blender, and set aside.
3 30 minutes before serving, heat the rest of the oil in a saucepan on a high heat. Put the flour on a plate and pat the fish steaks in it on all sides. Lower the steaks into the hot oil and fry for 3-4 minutes on each side, until golden.
4 Lift them out, add a splash more oil (if it needs it) and tip in the last of the onions, peppers and tomatoes. Stir on high for about 5 minutes, then add the blitzed mixture and the rest of the coconut milk. Adjust the seasoning as it comes to a simmer, then slide the fish steaks back into the pan, just submerging them in the liquid, and cover with a lid.
5 After 4 minutes, scatter in the prawns (stick the lid back on) and cook for another 3-5 minutes until the prawns are pink. Taste and adjust the seasoning.
6 Finish with the rest of the chopped coriander, and serve with rice and lime wedges.
'Rio' chocolate islands
Pure chocolate indulgence from one of Brazil's best-known chocolatiers. Make sure you use the best quality chocolate you can, it will make all the difference.
Samantha Aquim, aquimgastronomia.com.br
Serves 6
For the chocolate sauce
200ml milk
100ml double cream
200g dark chocolate, preferably 85% cocoa, chopped
For the chocolate 'island'
3 eggs
225g dark chocolate, at least 70% cocoa
100g unsalted butter, softened
150g caster sugar
40g flour
For the chocolate mousse
200g chocolate, at least 70% cocoa, chopped
50ml milk
200ml double cream
20g cocoa nibs (optional)
1 To make the chocolate sauce, boil the milk with the cream, then pour over the chopped chocolate and reserve in the fridge until ready to serve.
2 To make the 'island', heat the oven to 180C/350F/gas mark 4 and grease 6 holes ofamuffin tin. Whisk the egg whites and set aside.
3 Melt the chocolate then add the butter, egg yolks, sugar and flour. Incorporate the egg whites. Distribute into greased muffin tins and bake for about 10 minutes. Remove and let cool.
4 To make the mousse, melt the chocolate with 50ml milk. Whisk the double cream on low speed then gradually add the melted chocolate, mixing delicately into a smooth mousse. Add the cocoa nibs, if using, then let rest in the freezer for 30 minutes.
5 To serve, reheat the chocolate sauce, then place the islands in the centre of six bowls, topped with a spoon of the chocolate mousse. Pour the chocolate sauce around the edge, then serve.
