Grilled pineapples with Chilli flakes

 

Griiled pinepple with chilli flakes
Nutrition Information
  • Serves: 10
  • Serving size: 100g
  • Calories: 53
  • Fat: 0 g
  • Saturated fat: 0 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 11 grams
  • Sugar: 11 g
  • Sodium: 3 mg
  • Fiber: 1 g
  • Protein: 0 g
  • Cholesterol: 0 mg
Recipe type: Dessert
Cuisine: Brazilian
Prep time: 
Cook time: 
Total time: 
Griilin pineapples as a dessert is really easy to do. For minimal effort you land up with a dish that everyone loves. When you add a little Chilli to that and you have a real winner. Very good when done in grill pan on your stove top but but even more exceptional when done on the BBq
Ingredients
  • Pineapples - one large ( ripe)
  • Chilli flakes - one tablesppon
  • Brown sugar - two tablespoons ( optional)
  • Lime juice - one tablespoon
Instructions
  1. Skin the pineapple and into 20mm slices
  2. Sprinkle with sugar ( if using and lime juice)
  3. Bring a griddle pan to high heat. ( on the BBQ place on the grill over slow burning coals)
  4. Place the pine apple rings in the pan . Grill until black/ brown char marks appear on the first side then flip
  5. When the second sided is simailary borwne flip again. Cook for another 30 seconds
  6. Sprinkle with chilli flakes
  7. Serve on its own or with ice-cream
Notes
Keywords: Grilled pinapple with Chilli flakes

Serves: about 10 portions ( dependant on pineapple size)

 

Crispy Brazilian Chilli poppers

Pimenta dedo-de-moça recheada com queijo
 
Author: 
Nutrition Information
  • Serves: 25
  • Serving size: 40 grams
  • Calories: 79
  • Fat: 3 g
  • Saturated fat: 2 g
  • Unsaturated fat: 1 g
  • Trans fat: 0 g
  • Carbohydrates: 8 g
  • Sugar: 1 g
  • Sodium: 193 mg
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 4 mg
Recipe type: Snacks
Cuisine: Brazilian
Prep time: 
Cook time: 
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This recipe., in the Brazilian style for making this type of dish,. is also made using dried beef as the filling. In some versions, dried beef ( Carne de sol desfiada *) is combined with the cheese for another exciting combination. Fantastic as a snack or appetizer
Ingredients
  • Red chillies – 250 grams ( Jalapeno or Dedo de Moca ) -see note.
  • Grated cheese - 125 grams ( Mozzarella or cheddar)
  • Parmesan cheese - one cup
  • Wheat flour - two cups
  • Sparking water - one cup
  • Salt - one teaspoon
  • Vegetable oil - 500 ml
Instructions
  1. Cut the chiilies open on one side to reveal pith and seeds. Remove these ( see more re stems)
  2. Bring a pot of water to the boil.
  3. Add the chillies for one minute. Immediately plunge into ice-cold water.
  4. Dry the chillies on absorbent paper kitchen towels
  5. Place the wheat flour into a mixing bowl. Add the water and stir until a thick batter has been achieved.
  6. Place the parmesan cheese into a shallow dish.
  7. Spoon about a teaspoon or more of cheese ( dependant on the size ) into the chillies
  8. Secure with wooden toothpicks to prevent the cheese from spilling out
  9. Bring the oil to a frying heat in a skillet.
  10. Dip the cheese-filled chillies into the batter, then coat with parmesan cheese in the shallow dish
  11. Fry in batches until golden brown and crispy
  12. Serve
Notes
Do not remove the stems . They will provide a useful way of holding the chillies once they are fried

Carne de sol desfiada can be substituted by shredded South African biltong or beef jerky from the USA

It will probably be challenging to find Dedo de Moca Chillies outside Brazil, so I have suggested Red Jalapenos. The chillies that should be used is however not written in stone, Any reasonably big red chilli ( Romanos for example) can be used as a substitute.


Keywords: Brazilian chilli poppers with cheese

Serves: 25 portions

 

Linguica sausage

Linguica sausage
 
Author: 
Nutrition Information
  • Serves: 20
  • Serving size: 100g
  • Calories: 725
  • Fat: 68 g
  • Saturated fat: 24 g
  • Unsaturated fat: 51 g
  • Trans fat: 0 g
  • Carbohydrates: 1 g
  • Sugar: 1 g
  • Sodium: 816 mg
  • Fiber: 0 g
  • Protein: 37 g
  • Cholesterol: 127 mg
Recipe type: Sausages
Cuisine: Brazilian
Prep time: 
Cook time: 
Total time: 
This sausage is extremely popular in all Portuguese speaking parts of the world. While this is a recipe in the Brazilian style of making Linguica, there are variations made in other countries. This a fresh version but other versions include drying and smoking it and adding other spices like turmeric
Ingredients
  • Fatty pork – two kilograms ( see note)
  • Garlic cloves – four (peeled and minced)
  • Ground black pepper - one teaspoon
  • Chilli flakes – two teaspoons
  • Chopped flat-leaf parsley
  • Salt – one tablespoon
  • Water – 100 ml
  • Sausage casings - 3 meters 36/40mm wide
Instructions
Preparation
  1. Soak the sausage skins in water in the refrigerator for 24 hours
  2. Chilli the pork (and fat, if using) in the freezer for at least an hour before beginning mincing
  3. Peel and mince the garlic
  4. Rinse the sausage skins in fresh water 30 minutes before beginning and place in luke-warm water
Making the sausages
  1. Cut the pork (and fat) into 25mm pieces.
  2. Sprinkle with salt, pepper and chilli flakes
  3. Add the garlic and water
  4. Mix everything well. Place back in the freezer for a further thirty minutes.
  5. Mince the meat into a coarse mince using a 4.5mm mincing plate. ( or closest size)
  6. Stuff the mince into the casing ( be careful not to overfill otherwise the sausages with burst when you cook them)
  7. Make into links according to preference.
  8. Can be cooked immediately but the sausages will benefit from being left overnight in the refrigerator so that the flavours can develop.
  9. Great on the BBQ or fried
Notes
Aim for a fat percentage of about of about 20 percent. To do this use pork shoulder and add pork belly ( without skin) to the ratio of 80 percent shoulder with 20 percent belly. For lean meat add pure pork fat at about the same ratio

This recipe yields 20 portions portions

Keywords: Linguica sausage

 

Feijoada – Brazil

Feijoada
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 400g
  • Calories: 820
  • Fat: 59 g
  • Saturated fat: 19 g
  • Trans fat: 0 g
  • Carbohydrates: 16 g
  • Sugar: 4 g
  • Sodium: 1472 mg
  • Fiber: 6 g
  • Protein: 50 g
  • Cholesterol: 44 mg
Recipe type: Main
Cuisine: Brazilian
Prep time: 
Cook time: 
Total time: 
Okay, okay. This is not a recipe for a traditional Feijoada. It is my take at something I ate in a Portuguese restaurant in Cape Town, South Africa. It runs along the same theme as the dish from Brazil, but with significant differences. In the first place, in this recipe, I use cannellini beans or butterbeans. In traditional Feijoada, black beans are used. Secondly to speed up the recipe I don't soak the beans overnight and slow cook them with the meats. I use canned beans and add them right at the end. Thirdly instead of the carne sec (dried beef) used in Brazil, I use a ham hock. And finally, I add Chillies right in the beginning where typically Hot sauce is generally added to Feijoada after it is cooked and it is being served. Despite these differences, I believe my version of Feijoada is delicious and excellent comfort food. I hope that you will agree!
Ingredients
  • Ham hock – approx. 750 grams (uncooked)
  • Chorizo sausage – 250 grams
  • Baby back pork ribs – 500 grams (cut into individual ribs)
  • Olive oil – two tablespoons
  • Onions – two medium (diced)
  • Bay leaves – 4
  • Dry White wine – ½ cup
  • Chillies – 4 to 5 (Sliced)
  • Cannellini or butter beans – 2 cans (cooked)
  • Chicken stock – one to two cups
  • Tomato paste – 2 tablespoons
  • Black pepper – one teaspoon
Instructions
  1. Soak the Ham hock in water overnight to remove excess salt. Change the water at least an hour before beginning cooking and finally rewash it under cold running water.
  2. Pat the hock dry with a paper towel. Cut into bite-size pieces. Keep the pieces and the bone to one side.
  3. Heat the oil in a skillet to medium heat. Add the onions and cook until translucent.
  4. Add the garlic and chillies. Stir for two minutes
  5. Now add the chorizo. Fry until the fat is the sausage is released and is beginning to turn the onions and garlic red.
  6. Add the ham hock (including reserved bone) and baby ribs and fry until starting to brown.
  7. Add the white wine to deglaze the skillet.
  8. Once deglazed, add the chicken stock, black pepper and tomato paste.
  9. Turn down the heat and place a lid on the skillet. Cook the meat at a low temperature for about two hours. (Keep an eye on it. What you are looking for the meat to become very tender, but not falling apart. It should not need it, but if it seems like the meat is becoming dry, add more chicken stock)
  10. Once it reaches this stage, add the drained beans. Remove the ham hock bone.
  11. Turn up the heat and once the beans have been heated through and the sauce has thickened. Remove from the stove.
  12. Serve with rice or freshly baked bread. (And, of course, a bottle of hot sauce)
Notes
This recipe yields 6 portions

Keywords: Brazilain feijoada with chillies

 

Brazilian Vatapa Sauce

Brazilian Vatapa sauce
Nutrition Information
  • Serving size: 100g
  • Calories: 217 kcal
  • Fat: 14 grams
  • Saturated fat: 4.8 grams
  • Carbohydrates: 14 grams
  • Sugar: 4 grams
  • Sodium: 1.2 grams
  • Fiber: 1.4 grams
  • Protein: 8.8 grams
Recipe type: Seafood
Cuisine: Brazilian
Prep time: 
Cook time: 
Total time: 
Brazilian Vatapa sauce is something you have to try ! An Afro/<a href="https://chilliworkshop.co.uk/2020/11/27/the-use-of-chillies-in-brazilian-cooking/" data-mce-href="https://chilliworkshop.co.uk/2020/11/27/the-use-of-chillies-in-brazilian-cooking/"> Brazillian </a>dish popular around the whole of Brazil. This spicy, creamy stew is traditionally eaten with <a href="https://www.foodandwine.com/recipes/acaraje" data-mce-href="https://www.foodandwine.com/recipes/acaraje">Acaraje</a>, a fried bean and onion dough ball that has its origins in Nigeria, It can also be served with rice and in a more western style, simply with toast. Really tasty and full of flavour!
Ingredients
  • Dried shrimps - 100 grams
  • Onion – one large – finely diced
  • Garlic – two cloves- finely chopped
  • Birds-eye Chillies – three – finely chopped ( see note)
  • Coriander/ Cilantro – ½ cup ( chopped)
  • Roasted peanuts – ¼ Cup
  • Cashew nuts – ½ Cup (unsalted)
  • Ginger paste – 1 teaspoon
  • Red Chilli powder – one teaspoon
  • Coconut milk – 400ml
  • Palm oil – 100 ml ( see note)
  • Milk (full fat) – 250ml
  • Day-old soft crushed French loaf – ¾
  • Salt – one teaspoon
  • Water – ½ cup
  • Wheat flour – 3 tablespoons
Instructions
  1. Finely grind the peanuts, cashew nuts and shrimp individually and place in separate bowls
  2. Break the French bread into a large bowl and add coconut cream, milk and water. Allow bread to soak up the liquids by stirring with a spoon
  3. Place the soaked bread in a blender and pulse. Add wheat flour and chilli powder. Blend well
  4. Now slowly incorporate the nuts by and shrimp tablespoon by tablespoon until well combined
  5. Heat palm oil in a pan and bring to medium heat. Add onions and fry until translucent
  6. Add chillies, ginger and the garlic. Fry gently for two-three minutes
  7. Place the bread /nut mixture into the pan
  8. Gently heat to a medium temperature, stirring all the time
  9. Add Coriander
  10. Allow to reach simmering point. It is essential that you not stop stirring at any point as there is a danger the mixture will catch on the bottom of the pan. What you are looking to achieve is to cook the mixture at simmering /boiling temperature until the mixture is cooked. The mixture will thicken in this process into a creamy paste
  11. When the palm oil starts rising to the surface, it indicates that the sauce is cooked through
  12. Remove from stove and serve with rice, toast or Acarajé (Brazillian fried patty made with beans and onions.)
Notes
* Palm oil can be substituted by Canola oil

**For a hotter Brazilin vatapa sauce , add more chillies


Keywords: Vatapá

Serves: 4 - 5 portions

 

Brazilian fish stew with prawns

Moqueca de peixe com camarão
Nutrition Information
  • Serving size: 100g
  • Calories: 106 kcal
  • Fat: 7.8 grams
  • Saturated fat: 2.7 grams
  • Carbohydrates: 3.3 grams
  • Sugar: 3.2 grams
  • Sodium: 0.21 grams
  • Fiber: 0.6 grams
  • Protein: 6 grams
Recipe type: Seafood
Cuisine: Brazilian
Prep time: 
Cook time: 
Total time: 
Brazilian comfort food of the highest order. Fish and prawns are simmered in coconut milk with tomatoes, garlic and chillies to provide a wonderfully satisfying meal. Great dish to serve at a dinner party for friends and family. Also fantastic for a home - cooked romantic wedding anniversary or Valentines day meal
Ingredients
  • Salmon – 300 grams (see note *)
  • Large prawns - 200 grams ( shelled and deveined)
  • Onions - 2 medium ( finely chopped)
  • Red Bell pepper - 1 medium (coarsely chopped)
  • Birds-eye Chillies - four to five finely chopped ( see note**)
  • Fresh lime juice - 2 tablespoons
  • Tomatoes – 3 medium finely chopped
  • Garlic - 3 cloves ( finely chopped)
  • Olive oil - 2 tablespoons
  • Coconut milk – one can (400ml)
  • 100 ml of double cream
  • Salt to taste
  • Aleppo Chilli flakes – 1 tablespoon ( see note***)
  • Green coriander – ½ handful (chopped)
  • Chives - handful (chopped)
Instructions
  1. Chop fish into bite-size pieces
  2. Combine with prawns and lemon juice in a bowl. Allow to marinate in the fridge while preparing the other ingredients
  3. Heat one tablespoon of olive oil in a high walled frying pan
  4. Add onions and fry until they start to become translucent
  5. Add the Chillies garlic and ginger, stir for two minutes
  6. Add the Bell pepper. Stir fry until it begins to soften
  7. Add the tomatoes. Bring to a simmer (approximately 5 minutes)
  8. In a separate pot heat remaining olive oil. Add fish and prawns and fry until just about to change colour ( one to two minutes). Add stir-fried vegetables from other pan
  9. Add Aleppo chilli flakes and salt. Stir
  10. Add coconut milk, double cream and chives
  11. Simmer for about 10 minutes, allowing seafood to become hot and cooked through
  12. Add coriander. Stir in
  13. Serve
Notes
*In this recipe, I have used salmon, but any firm-fleshed fish (e.g. monkfish, cod or swordfish) will work

**Add chillies according to tolerance to heat. In Brazil Dedo de moça Chillies are used, but these can be difficult to get hold of outside South America. Suitable substitutes are Red Cayenne chillies, African Devils , Malaguetas or if you are feeling brave,Scotch Bonnets( use only one though)

***Aleppo Chilli flakes can be substituted by Paprika powder.

Keywords: Moqueca de peixe com camarão

Serves: 4 portions

Image credit ]

By Gilrovina - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=61595941