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Brazil: Fact Sheet


HOUSE PARTY
Our first stop is to learn how to make the traditional Brazilian favourite Feijoada. Chef Jakeline Marciel from Formaggio Catering says when you make Feijoada, it's a sure fire way to get a party of Brazilians to turn up.

Contacts: Formaggio Catering
formaggio-catering.com
 021 370 032, 09 620 8557

FEIJOADA
500g black beans (turtle beans) well washed with cold water (do not soak them overnight)
6 bay leaves
2 red chillies
Salt and pepper to taste
2 garlic cloves mashed
1 white onion chopped
100g spring onion, chopped
100g coriander leaves chopped
250g pork ribs marinated with salt and pepper and lightly roasted and cut into 5cm pieces
205g Calabresa salami or chorizo sausage lightly roasted and chopped into 5cm pieces

METHOD
Place the beans in a large pot and cover with enough water to almost fill up the Add onions, bay leaves and chillies. Bring to the boil and cook for an hour
Check the texture of the beans. If they are half cooked, add the pork ribs and the sausage or salami.
Keep it cooking until the beans are soft and you can smash them with your fingers.
Add salt and pepper to taste and coriander, spring onions and the garlic.
Leave it boiling slowly for about half an hour until thick and creamy.

Note: If the sauce at the end is too thin fry 100ml of canola oil on a low heat in a separate pan adding a tablespoon of plain flour mix together then add to the Feijoada pot.
Serves 6


FAROVA
500g semolina flour
1 red, yellow and green capsicum chopped lengthwise
1 white onion (chopped into half slices)
1 celery stalk chopped
150g bacon chopped
100g butter chopped
Salt and pepper to taste
Spring onion chopped
100ml canola oil
2 bananas cut into thick pieces

METHOD
In a casserole dish pour the oil and butter, add onions, capsicums, celery, bacon and fry until the bacon is brown and the celery is soft.

Take off the heat and add semolina flour. Continue adding the semolina flour until the ingredients are not sticking anymore. Add salt and pepper to taste then add the spring onion and banana

Attention: Don't continue cooking while adding the flour


ROASTED PORK BELLY or PORK LEG
2kg pork belly or pork loin (skin on)
Salt and pepper
A little white vinegar
2 cloves garlic, crushed
100ml canola oil for marinating
500ml canola oil for frying the skin
More salt for the skin if you want to marinate it overnight.

METHOD
Marinate the whole piece of meat with salt pepper, garlic, canola oil and white vinegar. Roast it on a roasting dish with skin side up until brown and the meat is well cooked. In a pot pour the 500ml of canola oil and heat it until it's almost boiling then pour it carefully over the top of the pork's skin. The bubbles should start appearing as you pour.

Put the meat back in the oven at 225-250 Celsius for about 3-5 minutes or until the skin is dry and settled.

If you have marinated the meat overnight, add more salt to the skin and follow the same process without frying the skin. Cook at 180 Celsius until it's cooked and crispy

 

DJ BOBBY
We then head to Ponsonby Rd to visit DJ Bobby Brasuka at the specialist music store and café Conch Records to try Acai, a Brazilian berry mixture which rich in antioxidants - and apparently a great cure for a hangover.

Contacts: Bobby Brasuka
Conch Records
115a Ponsonby Rd
Ponsonby, Auckland
09 360 4495

Bobby also takes us to George FM where he has a weekly Brazilian music show.

Contacts: George FM
105 Ponsonby Rd
Ponsonby
Auckland
09 360 4495

SANTOS COFFEE
Next Peta gets to try the fabulous freshly roasted Brazilian coffee at the latest Santos Café on Auckland's waterfront.

Contacts: Santos Café
Cnr Gore and Quay St
Auckland Central
Marcello De Souza- 021 866 877

WILDFIRE
'Wildfire' is a Brazilian meat lover's paradise where the meat is served Churrascaria style. The waiters wander around offering an endless stream of coal fired meat.

Contacts: Wildfire
428 Lake Rd
Takapuna
09 489 0489

CAPOEIRA PICNIC
Capoeira is a unique Brazilian art form developed by African slaves as a way of using music to disguise actual fighting. It incorporates gymnastics, martial arts and dance. Peta and Brazilian Chef Fernanda Pereira prepare some Brazilian picnic treats for Junior and his hungry Capoeira class.

Contacts: Capoeira Classes -Auckland University Rec Centre
Junior - 021 239 1345
juniorfight@hotmail.com

Fernanda Pereira
021 250 7443

EMPADINHA CE CAMARAO (Prawn Pies)
Pastry:
1kg plain flour
1/2kg lard
6 eggs
Salt
1 egg yolk for brushing

Filling:
1 packet small raw prawns
1/2 onion, finely chopped
4 tbsp olive oil
3 garlic cloves, crushed
2 tbsp tomato puree
1 tbsp plain flour
10 chopped green olives
Salt and pepper
Mini baking tins

METHOD
Pastry: Place all ingredients in a food processor and mix until pastry is elastic and smooth. Cover with grad wrap and place in the fridge.

Filling: Place the prawns in a saucepan. Add 1 tbsp salt and cover with water. Bring to the boil and cook until prawns are pink and cooked. Drain prawns reserving cooking liquid. Peel prawns, discard shells.

In a frying pan add oil and cook onions and garlic. When soft add tomato paste, prawns and the flour. Add the reserved cooking liquid. Season to taste.

Open a small amount of pastry in the palm of your hand and cover the bottom part of a mini baking tin. Add a tbsp of the filling and a piece green olive. Cover with another piece of pastry, pinching the sides. Repeat with the rest of the mixture. Brush top with egg yolk and bake at 180-200 Celsius for about 20mins or until golden.

SMOKED CHICKEN SALAD
2 smoked chicken breasts, shredded
1 celery stick, diced
1 red capsicum, diced
1 green capsicum, diced
1 large onion finely chopped
2 green apples, chopped
Handful of seedless sultanas
1 bunch of parsley, chopped
3tbsp oil
1 cup mayonnaise
Salt, pepper and q squeeze of lemon

METHOD
In a large bowl mix all ingredients and season to taste. Keep in the fridge until ready to serve.

PASTEIS (Meat Pastries)
Pastry:
500g flour
125 butter, cubed
1/2 tsp salt
1 egg yoke

Stuffing:
1 tbsp olive oil
250g minced beef
Small onion, minced
2 tbsp tomato concentrate
Sea salt and freshly ground black pepper
A good pinch of cayenne pepper
2 tbsp chopped parsley
12 green olives
2 hard boiled eggs
1 beaten egg and a pastry brush
1 litre vegetable oil for frying

METHOD
To make pastry, place the flour on the bench, make a hole in the middle and fill it with the butter, salt, egg yolk and 2 tbsp cold water. With your fingers, gradually draw the flour into the centre and work the pastry until all is incorporated. Add more water if necessary until you have a nice ball of pastry. Wrap in glad wrap and rest in the fridge for at least half an hour.

To make the stuffing, heat the oil in a frying pan and sauté the mince and onions until golden. Add the tomato concentrate, salt, pepper, cayenne and a few tbsp water. Let this mixture cook gently for 5 mins, remove from heat to cool and stir in the parsley.

Roll out pastry thinly and cut out 10cm rounds with a pastry cutter
Just below centre of the pastry round, place a tsp of stuffing topped with a slice of green olive and half a slice of boiled egg, fold in half and stick together with the prongs of a fork.

Heat the oil at 180 Celsius and deep fry pasties for a few minutes, till the pop to the top and are golden. Drain on a cake rake over paper towels and eat while warm.

BOM BOCADO DE COCO (Coconut Bombocado)
3 cup caster sugar
1 cup water
6 eggs, lightly beaten
1/2 cup grated cheese
1 cup grated desiccated coconut
2/3 cup plain flour, sieved
1 tbsp unsalted butter
Mini cake tins or moulds (4cm approx diameter)

METHOD
Place the sugar and water in a small saucepan and boil over a medium heat until it turns into syrup. Remove from the heat and allow to cool.
Add the eggs, cheese, coconut, butter and flour. Mix thoroughly with a whisk.
Lightly butter the cake tins and place them in a baking tray. Add boiling water to the tray lip up to the top of the tins.
Place mixture in a jug and fill each mould 2/3 full. Bake for about 35 minutes or until set.


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