Recipe 7 Brazilian specialties to celebrate the first rays of sunshine
Brazil is renowned for its football teams and its Rio Carnival, but these are not the only riches. If you are unfamiliar with its gastronomy, this selection will serve as a discovery. This kitchen allows you to travel much more economically and you can dream of beautiful beaches as far as the eye can see. Sip a cocktail, sample a dish rich in fish and finish with a coconut dessert, all for a taste of the holidays. Brazilian specialties will make you dance the samba!
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So, ready to find the rare pearl, the recipe that suits you? Let’s go :
Cassava shrimp croquettes
Shrimp croquette dish. Credit: Kurt Bauschardt
For 8 people
Preparation time: 10 minutes
Cooking time: 5 minutes
Cost: for all scholarships
Ingredients :
– 1 kg of raw prawns
– 1kg cassava
– 1 onion
– 80g of butter
– 300g of fresh cheese
– 1 handful of coriander
– 3 egg yolks
– 1 tablespoon vegetable oil
-Frying oil
-Salt
Preparation :
1. To start, peel the cassava. Boil a large pot of water and immerse it. Let cook for 25 minutes. Once cooked, drain and leave to stand for at least 4 hours or overnight.
2. After this time, mash the cassava. You can add softened butter and egg yolks to make it more creamy and homogeneous. Salt and mix well.
3. Then finely chop the onion, then shell the raw prawns. Fry them in a frying pan brush with vegetable oil. The ingredients should become translucent. At the end of cooking, add the finely chopped coriander.
4. Then make balls with the cassava paste. Make a hole in it and garnish with shrimp and cream cheese. You can close this ball of dough.
5. Then boil a pan filled with frying oil and dip the cassava shrimp croquettes. They should be golden. Drain and set aside on absorbent paper. You can then serve.
Chicken empadas
Chicken empadas in the oven. Credit: Istock
For 4 people
Preparation time: 10 minutes
Cooking time: 30 minutes
Cost: for all scholarships
Ingredients
-200g of flour
-3 chicken breasts
-1 egg
-180g of butter
-1 onion
-1 clove of garlic
-4 tablespoons of olive oil
-1 handful of grated cheese
-Salt and pepper
Preparation
1. First, put the sifted flour in a bowl. You can salt and pepper. Add the melted butter and olive oil. Stir the preparation vigorously. You will get a dough, form a ball. Reserve in the salad bowl and cover with cling film. Let stand.
2. You can cut the chicken breasts into small pieces. Place them in a pan with a drizzle of olive oil to brown them. Add minced garlic and finely chopped onion. Add salt and pepper.
3. Then work the dough on a floured work surface. Make shapes using a cookie cutter.
4. Take a tablespoon and put some chicken mixture on top of the dough pieces. Then close the dough to make the empadas.
5. Using the egg yolk, brown the empadas and sprinkle with grated cheese. Bake at 180°C for 30 minutes.
Trick : You can replace the chicken with pieces of ham, bacon or lardons. Do not hesitate to choose cheese in the preparation.
Brazilian Caipirihna
Brazilian caipirihna cocktail. Credit: beats1
For 1 person
Preparation time: 5 minutes
Cost: for all scholarships
Ingredients
-5cl of cachaca
-2 tablespoons of brown sugar
-1 lime
Preparation
1. Cut off both ends of the lemon, then cut into several wedges. Arrange them in the bottom of the glass.
2. Add the sugar to the glass. Crush the lemon pieces.
3. Pour the cachaça into the glass. Finally stir with a spoon.
Trick : You can taste this cocktail while crunching coxinha (see below).
Brazilian feijoada
Brazilian Feijoda a typical Brazilian dish. Credit: Paulo Vilela
For 8 people
Preparation time: 10 minutes
Cooking time: 1 hour 30 minutes
Cost: for all scholarships
Ingredients
-2 smoked sausages
-1 sausage
-4 slices of smoked bacon
-500g half-salted pork
-600g of red beans
-2 carrots
-2 onions
-1 clove of garlic
-1 bouquet garni (thyme and bay leaf)
-1 pinch of paprika
-1 pinch of coarse salt
-Salt and pepper
Preparation
1. First soak the dried kidney beans in a bowl in water for a minimum of 6 hours. They should swell.
2. Once the red beans have swollen, put them in a casserole dish (still with the water in the bowl). Put the coarse salt.
3. Finely chop the onion, then set aside. Cut the carrots into slices, then the leaves of the bouquet garni and put in the casserole. You can add a little water to cover the food. Simmer on the heat for 1 hour.
4. When the ingredients become crunchy, cook the slices of chorizo, the pieces of semi-salted pork and the slices of smoked bacon separately in a second casserole dish. Pour water to boil them. Add salt and pepper.
5. Brown the onions in a pan, then add the meat to the casserole dish, removing the water.
6. Add the carrots, red beans and bouquet garni to the meat casserole with a little water. Finish with the paprika.
7. Serve your casserole with all the ingredients on the table.
Trick : You can accompany this dish with a glass of local red wine.
Brazilian moqueca de peixe
Moqueca de piexe, a traditional Brazilian dish Credit: hlphoto
For 4 people
Preparation time: 15 minutes
Cooking time: 20 minutes
Cost: for all scholarships
Ingredients
-500g of fish fillets
-250g of prawns
-4 potatoes
-4 tomatoes
-2 red onions
-2 cloves garlic
-50cl of coconut milk
-Olive oil
-Salt and pepper
Preparation
1. Wash the tomatoes and cut them into pieces. Then peel the potatoes and roughly chop into cubes. Finely chop the red onions and garlic cloves.
2. In a wok, generously pour a drizzle of olive oil. Put the pieces of tomatoes and potatoes. Add the minced red onions and the garlic cloves. Add the fish fillets and the prawns. Brush with olive oil. Add salt and pepper.
3. When the ingredients start to cook, pour in the coconut milk. Let heat for 20 minutes. Stir occasionally.
4. When the cooking is finished, you can taste and add a little salt to your liking.
Trick : Do not hesitate to cook a portion of white rice to serve with this fish broth as in Brazil.
Brazilian Coxinha
Coxinha, a Brazilian appetizer idea. Credit: Marcelo_Krelling
For 4 people
Preparation time: 10 minutes
Cooking time: 5 minutes
Cost: for all scholarships
Ingredients
For the dough:
-250g of flour
-40cl of water
-1 chicken stock cube
For the stuffing:
-250g of chicken breast
-1 onion -1 clove of garlic
-1 half red pepper -2 tablespoons of tomato sauce
-Olive oil
-Salt and pepper
For the breading:
-1 bowl of breadcrumbs
-2 eggs
-Frying oil
Preparation
1. For the dough: In a saucepan, start by heating the water with the chicken broth. Stir and bring to a boil. At this point, immediately add all the flour and mix with a spoon to loosen the dough.
2. Remove from the heat, form a ball and let cool. Book.
3. For the stuffing: Slice the chicken breast and brown the pieces in an oiled frying pan. Add the chopped onion and the chopped garlic clove. Also put the half diced red pepper beforehand. Brush with olive oil, stir. Add salt and pepper. When the ingredients become soft, add the tomato sauce.
4. Take a piece of dough and roll it out to make a hollow inside. Put the equivalent of a small tablespoon of stuffing and close, giving the shape of the coxinha (like a pear).
5. For the breadcrumbs: Beat two egg yolks in a deep plate. Dip the coxinha. Then dip in breadcrumbs.
6. Fry the coxinha in a boiling pan of frying oil. (Be careful not to burn yourself).
7. Then drain on paper towel coxinha. Let cool before serving.
Trick: When tasting, dip the coxinha in the sauce of your choice, as an aperitif for example.
brazilian cocada
Brazilian Cocada, a delicious Brazilian recipe. Credit: From AUGUSTO_SANTOS
For 8 people
Preparation time: 10 minutes
Cooking time: 5 minutes
Cost: for all scholarships
Ingredients
-200g grated coconut
-10cl of coconut milk
-40cl of whole milk
-50g powdered sugar
-1 knob of butter
Preparation
1. First, heat the whole milk, coconut milk and grated coconut over low heat in a saucepan. Let simmer for 25 minutes and pour in the powdered sugar. The mixture should thicken.
2. Then butter a cake tin. Pour the mixture, then leave to cool in the open air for at least 8 hours. (You can chill it for 4 hours to go faster).
3. Once the cake is ready, gently unmold and make equal parts.
Trick: Do not hesitate to pour a chocolate coulis at the time of tasting.
