Flavours from Brazil
17th August 2016
With the Olympics underway in Brazil the world is closely watching the greatest athletes compete in the world’s most anticipated sporting event. We decided this was a great opportunity to learn a bit more about Brazil and what it has to offer in the culinary department. We have gathered some traditional Brazilian recipes for you to try at home so you can feel like your right there in Rio with Team GB!
It was hard to choose but we have picked a couple of our favourite Brazilian dishes from the menu, for you to try at home. We think you should take to the kitchen to cook Feijoada and try your hand as a bartender, making some Caipirinhas.
Why not make an evening of it? Invite some friends round to watch the Olympics and enjoy some traditional Brazilian cuisine. If there are any children coming round, keep them entertained by hosting your own mini-Olympics in the garden before dinner, with some easy sporting competitions.
- 1 lb corned beef
- 2 lb smoked pork chops
- 3 lb smoked bacon
- 2 lb boneless beef
- 1 ham hock
- ½ lb slice chorizo
- 2 cups dry black beans
- 10 cups chicken broth or water
- 2 bay leaves
- 2 tbsp olive oil
- 2 cups finely diced onion
- ½ cup sliced spring onion
- 2 tsp crushed garlic
- Salt and ground black pepper
- 1 ½ seeded jalapeños
- Cover with water and soak the corned beef in the refrigerator overnight.
- Drain the corned beef and place into a heavy cooking pot with the ham hock, bacon, smoked pork chops and bay leaves. Add some oil to the pan and cook on a medium heat till all the meat is tender (you may need to take some meat out before others or cook the meat in separate batches).
- Place beans into a heavy pot and cover with water. Bring the pot to boil over a high heat. When the pot reaches boiling point turn the heat down to simmer. For the first 30 minutes keep removing any skin or foam that form on top of the mixture. Keep stirring and checking the mixture; top-up the water if needed so the mixture is always covered by at least ½ inch.
- Heat the olive oil in a frying pan and add the sliced chorizo, onion, garlic, spring onion and jalapeños.
- After the beans have been simmering for about 2 hours 30 minutes, add the chorizo mixture from the frying pan to the pot holding the beans. Mix in well.
- After 20 minutes add the meats to the mixture and pour the chicken broth/water over the top and allow to simmer. Mix all the ingredients together well.
- Season well before serving. We recommend you serve this dish with rice, salad, orange slices and forofa (mentioned in the menu as a side dish).
- 1 lime
- 2 tsp white sugar
- 5 fliud oz cachaça
- 2 cups ice cubes
- Sharing ingredients between two glasses, first squeeze the lime into the glasses and drop in.
- Add the sugar and mix well using a muddler.
- Divide the ice between the glasses and pour the cachaça over the ice.
- Stir well and enjoy!