Samba Food – The taste of Brazil

Taste of the World Cup

Its been a busy few months, hence its been a while since my last post.

 

Since the world cup is now in full swing why not really get in to to the SAMBA swing and try Brazil’s National Dish Feijoada.  There are a number of varieties of Feijoada each region having their own specific take on this classic piece of Brazilian gastronomy. The dish is essentially a stew of beans with beef and pork, and its name derives from the Portuguese word feijão, meaning ‘beans’.

I found this recipe on-line  http://southamericanfood.about.com/od/maincourses/r/feijoada.htm  it sounds delicious, the only down side it takes 15 hours in cooking and preparation time 😦

Or you could try something a little easier, takes hours less time in cooking but is equally delicious.  

Camarão na Moranga (Shrimp in Pumpkin) is a creamy seafood stew served at coastal restaurants throughout Brazil, and traces back to the 1940s in São Paulo. Gloriously presented in a pumpkin, it’s a conversation piece that will impress your dinner guests both for its flavor and decorative flair.  This recipie I found at the Latin Kitchen…

http://thelatinkitchen.com/recipe/camarao-na-moranga-shrimp-pumpkin

 

For all your catering needs contact Paul @ www.5adaycatering.co.uk

 

Is Frozen Best???

Your So This Season….

 

 

When it comes to seasons, spring is my favorite time of the year.  With the cold dark winter months behind us, the warm summer days ahead… this time of year holds so much promise.

Flowers starting to spring into life in the garden, the days starting to warm up and its day light when you get home from work…. best of all, this time of year has some of the best produce available.  Here are some of my favorite foods from this time of year.

Spring Lamb – 

What better than to roast a leg of Lamb with loads of Garlic & fresh Rosemary – served Redcurrent Gravey & Rosemary Roast Potatoes

Crab – 

So many things you can do with crab, one of my favorite seafood’s.  I like to make Crab fish cakes but with a thia fragrant twist.  Try mixing crab meat, garlic, spring onions, red chili  grated ginger, fresh lime zest, fresh coriander, mayonnaise and 1 beaten egg.  Make the mixture into fish cake shapes and roll in breadcrumbs.  Shallow fry in sunflower oil.

Rhubarb –

When you think of rhubarb .. the first thing that comes to mind is rhubarb crumble.  For the topping, try mixing porridge oats (I use oats so simple – one of the flavored ones for extra taste) Golden syrup, flour, butter & sugar.  For the filling simply cook the Rhubarb in  saucepan with a little water and sugar.

New Potatoes – 

My favorite New Potatoes are Jersey Royals… Why not try having them in a cold salad.   This time of year you could try a bowl of salad leaves of your choice, Jersey Royal Potatoes cut into halves, finely chopped red onion, Finley chopped spring onion, Smoked Trout and a drizzle of Olive Oil.

Watercress –

You could make a vibrant Watercress soup, or you can use the water cress as an accompaniment…  It works wonders with fish, but I like it in a Quiche.   Try Salmon and Watercress Quiche… You can buy a pastry case or make your own Mixing Flour, Salt, Butter and water.  For the filling, arrange your Watercress & Smoked Salmon in the bottom of pastry case, pour over your Eggs, Milk & Cream mixture and bake in the oven until set.

Asparagus –

when you think of spring seasonal veg you think of British Asparagus.. the best in the world.  Keep it simple..

Wrap two Asparagus spears with some Parma Ham, place in a griddle and cook until crisp.

Poach a free range egg, place the Asparagus on your plate, place the poached egg on top and then cover

with Hollandaise sauce.