PhotographybyRickAllenandBillCandeias

Design,formattingandeditingcontributionbyCarolBeech,SusanHawkinsandLucasElverud(NewZealand,BrazilandUSA,respectively).

AcknowledgementstoSenhoraLiciaJones,UnitedKingdom;SenhoraNilzaOliveiraCandeias,EspiritoSanto,Brazilfortheirvaluablehelpandguidance.

FirstEdition:PublishedSeptember2013

BRAZILIANSTREET&PARTYFOODFAVORITES

GettingyoureadyfortheWorldCup2014andRioOlympicGames2016

ByRickAllen&BillCandeias

Introduction

RickAllenandBillCandeiasarebothchefswhometinLondon,UK.BothchefshaveapassionforcookingandregularlyhostandcoordinatepartieswheretheyliveinEspíritoSanto,Brazil.

As with most Brazilians they have a passion for ‘comida de rua’ – whichtranslates as ‘street food’. Furthermore,Brazilians loveCarnival time, parties,football, beach volley ball and sports in general. With this in mind the boysthought itwasagreat ideatoput togetherabookfor theWorldCup2014andOlympic Games 2016, both Convento da Penha, Vitória, Espírito Santo (est.1652)eventstobehostedinBrazil.ThisbookfocusesonstreetandpartyfoodthatBrazilianswouldeatandcelebrateduringthesegreatsportingevents.AndnotforgettingCarnival.

WithBrazilhostingtheWorldCupin2014andtheOlympicGamesin2016,it’san exciting time for Brazil. And it is about time the world got to know thedelightsofBrazilianfood.

BRAZILIANSTREETFOOD

StreetfoodiseverywhereinBrazil,onmoststreetcornersandneverfaraway.

YoureverydayBrazilianfoodisso tastyandeasytomake.Youcanseewherethe Italian, German, Japanese, Portuguese and African and Middle Eastinfluencescomefrom,suchasKibe(picturedbelow).

OneofthemostcommontypesofstreetfoodinBrazilisthe‘pastel’,whichisBill’sfavorite(picturedbeingsoldabove).Thesedelicioussnacksarestuffedforall palates; including fillings suchasmincedbeef, ham,bacalhau (salted cod),shrimp,chicken,cheeseandevenbananawithcinnamon.Allthesegreatsnacks,includingRick’sfavouritethe‘CoxinhadeFrango,(picturedbelowwithaglassofsugarcanejuice),andtheothersinPart1ofthisbookyoucanuseforsnacks

atpartiesduringtheFIFAWorldCupandOlympicGames.

BRAZILIANPARTYFOODFORALLOCCASIONS

Part2(PartyDishes,Here),Part3(Salads,SidesDishesandSoups,Here)andPart 4 (Desserts and Drinks, Here) of this book contains some great recipeswhichBraziliansuseandexpectatpartiesforalloccasions.

Brazilian cuisine has been influenced by the indigenous peoples prior toPortuguese colonialization from the 1500s onwards; theWest Africans in the18thcentury;theItalianandGermanimmigrantsofthelate19thcentury;andtheJapanese immigrants in the earlypart of the20th century.There are alsootherinfluencesthatcamewithimmigrantsfromtheMiddleEastwhogaveBraziloneof their favourite snacks – Kibe. So Brazilian cuisine is a very diverse andinterestingcuisine.

Brazilians love their BBQ churrasco grill and this is probably themost well-known type of Brazilian food outside Brazil. Here the meat is served on bigskewersandslicedforthecustomers.Therefore,atanyself-respectingBrazilianbarbequeparty the sameprinciple applies; themeat is grilledon abig skewerandslicedforeveryoneatthepartytoshare.Braziliansthenspendtherestofthe

daytalking,drinkingandthefoodkeepsoncoming.

Another dish that embodies a typical Brazilian party when having family orfriendsroundyourhomeistheclassic‘MoquecaCapixaba’,(pronounced“mo-keh-kahkap-ee-sha-ba”),whichisafishstewfromEspíritoSanto,(pictured).

It isoneof theoldestdishesofBrazil.Thisparticulardishoriginates fromthelocalindigenouspeople-theCapixabas.TheCapixabaslivedinthispartoftheAtlanticcoastlineofwhatisnowtheStateofEspíritoSanto,Brazil.AmoquecahasslightvariancesdependingwhichregionyouareinBrazil,withtheMoquecaCapixababeingthemostpopular.

Thegreatthingaboutthisdishisthatanyonecanmakeitprettymuchanywhere.The ingredients are basic – any type of fish, lots of onions, garlic, tomatoes,greenherbsandthecookingtechniqueissimplicityitself.

Amoquecaistraditionallycookedslowlyina‘paneladebarro’.EspíritoSantoisthemainstatewherethepanelasoriginatefrom.Thesepanelasaremadethetraditionalwaybyhandandfiredoutsideinopenfires.Itisquiteaspectacularsight to watch. Most householders in Espírito Santo, and indeed the rest ofBrazil,willhaveapaneladebarrointheirhome.

Brazilianfoodisverydiversefromregiontoregion.ThecuisinefromEspíritoSantoisdeliciousandwehopeyouwillloveitasmuchaswedo.

RickandBill

INFORMATIONABOUTINGREDIENTSUSEDINTHISBOOK

Mandioca/Cassava

One of the main ingredients used in Brazil and South America is Mandioca,which is also known outside of South America as ‘cassava’ (from now onreferred to as ‘mandioca’ in this book).Mandioca is a carbohydrate vegetablewhichisusedinBrazilandisaspopularaspotatoesareoutsideSouthAmerica.YoucanfindthisingredientinspecializedSouthAmericanorAfricanshops.

Only three recipes in this book containsmandioca as amain ingredient in therecipes–BolinhosdeMandioca/MandiocaBalls;theBobódeCamarão/ShrimpandMandiocaCasserole;andPãodeQuiejo/CheeseBreadBalls,whichusesthestarchofmandiocaandinBraziliscalled‘tapiocaflour’.

Farofa(alsoknownasGari)israwmandiocaflourandiswidelyusedinmanydishes as an accompaniment to main dishes, such asMoqueca/Fish Stew and

CasquinhadeSiri/StuffedCrabShells, andBBQChurrascomeats (recipes forthesedisheshavebeenprovidedinthiscookbook,aswellasarecipeforfarofaitself).

BrazilianUseofHerbs,GreenOnionsandLimesBrazilians love using herbs, in particular coriander, parsley and thyme. Theyliberallyaddherbstomostdishesinbunches–especiallycoriander.

Brazilians use a lot of green onions inmany of their dishes, in particular thegreenpartofthegreenonions.Theyaresometimesmistakenlycalledshallotsorspringonions.Greenonionsarealsoknownas"scallions"or"eschallots".

Limesareusedinalmostalldishes,frommarinatingfishandmeatstosqueezingfreshlimeoveranydish.Brazilianslovelimes.

BrazilianUseofOilsforCookingThe main oil used is olive oil – in particular a good brand imported fromPortugal or Italy. This is used for marinating, cooking, drizzling over foods,dipping etc. Vegetable or sunflower oil is mainly used for deep or shallowfrying.

Anotheroilwhichisusedinparticulardishesandinparticularregionsiscalled‘dendê’ oil (palm oil). This oil originates from Africa and is widely used indishesthathavetheiroriginsinAfricaandarepopularinandaroundtheBahiaregion,NorthEastBrazil,forexampleintherecipesAcarajé,VatapáandBobódecamarão. Ifyoucan’t find thisoilyoucancookwithvegetableoroliveoil

instead.

BrazilianFeijão(BlackBeans)Blackbeans,alongwithriceisarebasicstaplefortheBraziliandiet.BrazilianslovetheirblackbeansanditisquitenormalforBrazilianstoeatthisstableeverydaywiththeirfood.

This ingredient features in a lot in Brazilian cooking, for example, in theCaldinhodeFeijão(blackeyedbeanswithporkthatisliquidizedintoadelicioussoup.

Cookingthefeijãoisbestinapressurecookerotherwiseittakesalongtimetocook.Mostfamilieshaveapressurecookerprimarilytocooktheseblackbeans.

MEASUREMENTSANDTEMPERATURES

WeprefertousecupsinsteadofgramsasthisishowBrazilianscook.Theyarenotingeneraloverconcernedwithaccuratemeasurements.Mostoftherecipesaremeasuredincupsandspoons.So,intheBrazilianspiritandasthisisaBraziliancookbooktheboyshaveretainedtheuseofcupsandtablespoonsasthisseemstobeafavoritemethodofcookingandbakingbymanycountries–especiallytheUS,Australia,NewZealandandSouthAfrica.

Thespoonmeasureweuseforthisbookisforthetraditionalsizedtablespoon.

ImperialtoMetric1oz=30g4oz=110g1lb=450g

1fl.oz=30ml5fl.ozor1/4pt=150ml20fl.ozor1pt=600ml

SpoonMeasures1 level tablespoon flour = 15g flour 1 heaped tablespoon flour = 28g flour 1level tablespoon sugar = 28g sugar 1 level tablespoon butter = 15g butterLiquidMeasures1cup=240ml1pint=480ml1quart=950ml

SolidMeasures1cupflour=125gflour1cupbutter=225gbutter1cupuncookedrice/blackbeans=170guncookedrice/blackbeans1cupfreshbreadcrumbs=150gfreshbreadcrumbsOvenTemperatures130C=110Cfan=250F=Gasmark1150C=130Cfan=300F=Gasmark2180C=160Cfan=350F=Gasmark4190C=170Cfan=375F=Gasmark5200C=180Cfan=400F=Gasmark6220C=200Cfan=425F=Gasmark7230C=210Cfan=450F=Gasmark8

CONTENTS

Part1–BrazilianStreetFood

Pastel/Pastel

CroquetesdeCarne/BeefCroquettes

ChurrosBrasileiro/BrazilianChurros

Kibe/Kibbeh

BolinhosdeBacalhau/SaltedCodFishBalls

CoxinhadeFrango/LittleChickenThighs

Acarajé/BlackEyedBeanShrimpFritters

Vatapá/ShrimpFilling(forAcarajé)

EmpadinhadeFrango/LittleChickenPies

PãodeQueijo/CheeseBreadBalls

BuracoQuente/MinceMeatSandwich

FrangoàPassarinho/FriedLittleChicken

PescadinhaFrita/FriedPescadinhaFish

Torresmo/PorkScratchings

Churrasquinho/GrilledMeatonaStick

CachorroQuente/BrazilianHotDog

BolinhosdeMandioca/MandiocaBalls

CaldinhodeFeijão/BlackBeanBroth

BolinhosdeChuva/RainDropDoughnuts

Yakisoba/BrazilianYakisoba

QueijoCoalho/GrilledCheeseSticks

Part2–BrazilianPartyDishes

MoquecaCapixaba/FishStewfromEspíritoSanto

CasquinhadeSiri/CrabinShells

CosteladePorco/BrazilianStylePorkRibs

BifeàMilanese/MilaneseBeefSteaks

FrangocomQuiaboMineiro/ChickenwithOkraMinasGeraisStyle

BobódeCamarão/ShrimpandMandiocaCasserole

EspaguetecomFrutosdoMar/SeafoodSpaghetti

PizzaBrasileira/BrazilianStylePizza

Part3–Salads,SideDishesandSoups

SaladadeMaionese/VegetableandMayonnaiseSalad

SaladaTropical/TropicalSalad

Vinagrete/VinaigretteSalad

Macarronese/PastaandVegetableSalad

Farofa/MandiocaFlourSideDish

CanjadeGalinha/ChickenSoup

Part4–DessertsandDrinks

Pavê/BrazilianFruitTrifle

CremedePapaya/PapayaCreamandIce-Cream

SucodeManga/FreshMangoSmoothieJuice

Caipirinha/BrazilianCachaçaAlcoholicDrink

PART1–STREETFOOD

Pastel/Pastel

‘Pastel’ is a thin pastel that is deep-fried and traditionally served alongsidesugar cane juice. The pastel is a typical Brazilian fast food dish for anyoccasion.

Makes10mediumsizedpastelsIngredients:

3cupsofflour

3tablespoonsofvegetableoil

1tablespoonofcachaça(orwhiterumorvodka)1cupofwarmwater

1tablespoonofsalt

200gofbuffalomozzarellacheese

Mixtheflourandsalttogetherinabowlorontheworksurface.Makeaholeinthemiddleandaddtheoil,cachaçaandsomeofthewarmwater.Mixtheflourintothemiddleuntilyouhaveaballofdough.

Flourabitofyourworksurfaceandbeginrollingoutthedoughuntil it’sverythin.Cut to the size of a rectangle of about 8 x 5 inches for amedium sizedpastel.Addascoopofyourfillinginthemiddle.Beforeyoufoldover,wetyourfingerwithwater and pass around the edge of the pastel, then fold over. In amediumsizedpan,heat thecookingoil tohotand fryeachpastelgently foraminute or two or until a light golden brown on each side. Be careful as thecachaça in the dough will pop and oil tends to spit. The pastels cook veryquicklyasthepastryisverythin.Serveimmediatelyalongsidefreshsugarcanejuice.

CroquetesdeCarne/BeefCroquettes

Croquettes are a very popular snack in Brazil. They originate from thePortuguesesettlersandcanbefoundalloverBrazil.

Makesabout10

Ingredients:500gleanbeefmince

1largeoniongrated

3tablespoonsofparsley

¼-½cupofflour+2cupsforcoatingthecroquettes3cupsofbreadcrumbs

2eggs

2garliccloveschopped1teaspoonofpaprika

2tablespoonsofoliveoil

1beefstockcube

Saltandpeppertotaste

VegetableoilfordeepfatfryingInamediumsizedpan,addtheoliveoilandfrythe garlic and onions for 3minutes. Add the beefmince and fry for about 5minutes.Addthepaprika,beefstockcube,herbsandsaltandpeppertotasteandfry for about10minutes.Mix in theegg followedbyadding the flour slowly.Takeofftheheat.Keepmixinguntilyouformaballofthemeatmixture.

Takeasmallamountofthemixandrollbetweenyourhandsuntilyouhaveafatsmall sausage.Take3 separatebowls and fill onewith the flour, onewith thebeaten egg and the last one with the breadcrumbs. Now start the process ofcoatingyourcroquettes.Firstly,dipintotheflourandthoroughlycoat;secondly,coat with the beaten egg bowl; and finally roll into the breadcrumbs. Do inbatches.Yourcroquettesarereadytobedeepfried.Heatthevegetableoil(needstocoveratleasthalfofthecroquetteifusingapan)toamediumheatandcookthecroquettesinbatches,turningsothatthewholecroquetteisagoldenbrown–about3-4minutes.Servewitholiveoilandlimewedges.Nossa!

ChurrosBrasileiro/BrazilianChurros

This is a classicBrazilian street food that can be found on prettymuch everystreetcornerandateverysportsevent,theyareeverywhere.TheyoriginatefromSpainwherechurrosarealsoafavoritesnack.It’sgreatfunmakingthese.Youwillneedapipingbagwitheitherastarorroundtipof½inch.

Makesabout20(5inchsizedchurros)Ingredients:1¼cupsofflour½cupofwater

½cupofbuttermilk½cupofbutter

2tablespoonsofsugar1teaspoonvanilla

3largeeggs

Vegetableoilforfrying

¼teaspoonofsalt½cupsugar(forrollingthechurrosin)

1teaspooncinnamon

Inalargepanaddthewater,buttermilk,butter,2tablespoonofsugarandbringtotheboil.Nowstirintheflourandmixtogetheruntilthemixtureformsaball.Takeofftheheat.Addthevanillaandeggsoneatatimeuntilthemixturestartstolookshinyandmixuntilitisthickandslidesoffthespooneasily.Ifit’stoothick,addanotheregg.Fillthepipingbagwithsomeofthedoughmixture.

Meanwhileheatupyourvegetableoilinalargepantoveryhot,readytodeepfryyourchurros.Thebestwaytodothisistopipethedoughstraightintothehotoil.Once thepipeddough is cooking in theoil, turnover after 2minutes andallow2minutesontheothersideoruntilthechurrosisagoldenbrownallover.Work inbatches. Ina seperatebowlmix the½cupof sugarand thecinnamintogether. Roll each churro in this sugar then place on another tray ready forserving.Servehot.

Kibe/MinceBeef,FreshMintandKibeTorpedos

Kibe(pronouncedas“kee-bee”)isverypopularinBrazil.ItwasbroughtoverbyArabimmigrants–notablytheLebaneseandSyrians.Theyareverydeliciousandeasytomake.Theessentialingredientiskibeflour(Bulgurwheat).

Makesabout12torpedoesIngredients:2cupskibeflour(bulgurwheat)450ggoodqualityleanbeef

3clovesofgarliccrushed

1½cupsofhotwater

1beefstockcube

1largeonionchopped

3springonionschopped2tablespoonsoffreshmintchopped

2tablespoonsofoliveoil

Salt andblackpepper to tasteVegetableoil for fryingFirst of all youneed torehydratethekibeflour.Addthestockcubetothewarmwateranddissolve.Put

thekibeflourinalargebowlorjugandnowaddthestockwater.Stirandleavetostandforafewhoursinthefridgetorehydrate.Whenreadytouse,drainanywaterfromthebowlandtherehydratedkibeflourisnowready.Withthekibeinalargebowladdthemincedbeef,choppedonion,mincedgarlic,finelychoppedmint,choppedspringonions,salt,blackpepperandoliveoiltotaste.

Take your desire amount and with both hands roll into a croquette shape thewidthofyourhand(seeillustration).Onceyouhavedoneabatchoftorpedoes,inadeeppanheatthevegetableoiltoamediumheatanddeepfryforbetween2-3minutes.When cooked the kibe should look dark brown and crisp on theoutside.Tryacouplefirstuntilyouarehappywiththeresult.Servewithwedgesoflime.

Billsays:“Cutinhalf,squeezeoverlotsoflimejuiceandfreshmint”

BolinhosdeBacalhau/CodFishBalls

‘Bolinhos de Bacalhau’ are cod balls and despite the ingredient being driedsaltedcod,whichitselfmaynotbethatinspiring,theyaredelicious.

Makes20mediumsizedbolinhosIngredients:250gofbacalhau(saltedcod)250gofwhitepotatoesdiced2tablespoonsofcoriander3springonions

1eggyolk

1tablespoonofplainflour2tablespoonsofoliveoil1onionfinelychopped

1cloveofgarliccrushed

Saltandpeppertotaste

Limes/lemons

CookingoilfordeepfryingDe-saltingthedriedcod:Rinsethesaltoutfromthecodby running it underwater for a fewminutes.Leave thecod in coldwaterovernight(preferablyfor12hours)–withsomeiceandthejuiceofhalfalime(the lime adds flavor to the cod). After you have de-salted the cod, cook inboilingwaterforabout10minutes.Thisprocesswillhelpthefishrehydrateand

becomemoresucculent.Breakthefishintosmallbits,removinganybones.Mixinabitofoliveoil,garlicandthechoppedonion.

Mashthepotatoesandaddto thecodmixture.Addpepper toyour liking(youshouldn’tneedtoaddanysaltasthecodshouldstillbeabitsalty).Addtheeggyolk, flour, herbs, spring onions and remaining oil and mix together. Take atablespoonof themixand roll intoaballwithyourhands. Inamediumsizedpanheatthevegetableoiltohot,butnottoohototherwisethebolinhoswillcooktooquicklyandburnontheoutside.Deepfrythecodballsuntillightlybrowned.Servewithwedgesoflimes.

Nilza’sCoxinhasdeFrango/LittleChickenThighs

Thesesnacksaresonamedastheylooklikechickenthighs.

Makes30mediumIngredients:1chickenbreast

4cupsofflour

2mediumonionchopped3springonionschopped2clovesofgarlicchopped

2tablespoonsofparsley

Saltandblackpepper

2×½teaspoonsofpaprika1cupofcreamcheese2chickenstockcubes2cupsofbreadcrumbs

1eggwhisked

Tomakethefilling:Heatalittlecookingoilandfryhalfofthechoppedgarlic,onionsandpaprika for2minutes.Add thechicken,1 literofwater, seasoningand one chicken stock cube and bring to the boil and simmer for about 15

minutes.Strain thewaterandkeep inaseparatebowl.Shred thechicken. Inamediumsizedpan,addalittlecookingoilandfrytheotherhalfofthechoppedonions andgarlic for2minutes, then add the shreddedchicken, chicken stockcube,springonions,parsleyandseasoning.Takeofftheheat.

Tomakethedough:Takingthewateryoucookedthechickenin,bringthewatertoboil again and add the flour andmixwith the liquid to anice thickdough.Takeofftheheatandcool.Onaplainsurface,kneadthedoughintoaball.Takeapieceofdoughandrollintoaball.Pressyourfingerintothetopoftheballandwork the casing so you have a thin cup opening. Fill the hole with¾ of thefillingand top itoffwitha teaspoonofcreamcheese.Close.Dipyour shapedcoxinhaintotheeggmixtureandrollintothebreadcrumbs.Whenyourcoxinhaisready,deepfryinhotcookingoil,untilgoldenbrown.Done.

Acarajé/ShrimpFritters

Acarajé forms part of the culinary tradition of the State of Bahia on theNortheastcoast.TheoriginsofthisdisharefromAfrica.It’sveryrichandverytasty.Afterthefrittersarecookedtheyarecutinhalfandfilledwithshrimpsand‘Vatapá’–whichisincludedinthisrecipe(Here).

Makes6-7mediumsizedfrittersIngredients:250gofblackeyedbeans

30gofdriedorfreshshrimp1onionfinelychopped

1 clove of garlic finely chopped 2 tablespoons of coriander 2 spring onionsfinelychopped1smallchilipepperchopped

2tablespoonsofvegetableoil

Saltandpeppertotaste

Vegetableoilforfrying

Inabowlwith4litersofwater,soaktheblackeyedpeasovernightinthefridge.Rinsethebeansuntilcleanandleavetostandtodryforatleast2hours.(Thisis

veryimportantotherwisethemixturewillbetoosloppyafterbeingliquidizing).Addtheshrimp,onion,garlicinafoodprocessoruntilfinelychopped.Addthebeans, chili, herbs andvegetable oil, andprocess all the ingredients until theyformasmoothpaste.Seasonwithsaltandpepper.Themixtureshouldbefairlythicktoallowittobemoldedintoshape.Ifso,yourmixtureisready.

Take a golf ball size amount of themixture andmold theAcarajé to an ovalshape.InalargesaucepanaddenoughvegetableoiltoatleastcoverhalfoftheAcarajéandheattoalowtomediumtemperature.GentlydroptheAcarajéballsintotheoilandfryslowlyuntilgoldenbrown,forbetween6-7minutes,turninghalfwaythrough.Servewith‘Vatapá’(seeHere).

Vatapá/ShrimpfillingforAcarajé

Ingredients:500goffreshshrimp

1mediumonionchopped2garlicclovesfinelychopped1tomatochopped

2tablespoonsofvegetableoil

2tablespoonsofoliveoil

¼to½cupofcoconutmilk

2tablespoonsofplainflour

Juiceof1lime

3tablespoonsofcorianderchopped5springonionschopped

1chilipepperchopped

Saltandpeppertotaste

Ina fryingpan,heat theoliveoil tohotandfry thechoppedgarlic,onionandtomatofor3minutes.Addtheshrimp,vegetableoil,chili(includingtheseedstogive this dish a bit of a kick), coconut milk and lime juice and cook for 10minutes.Seasontotaste.

Addtheflourandmixuntilthemixturethickensandlowertheheatandcookforafurther3minutes.

Lastly,addthecorianderandspringonionsandmixintothemixturewell.Takeofftheheat.

Billsays:“ThisistraditionalAfro-BraziliancookingfromBahia.IalwayshaveAcarajéwhenonvacationwithmyfamilyinBahia.”

EmpadinhasdeFrango/LittleChickenPies

Makes20piesIngredients:

4cupsofplainflour

1¼cupsofbutter

4eggyolks

500gcookedchickenbreast

2ripetomatoes

2 medium onions chopped 2 garlic cloves chopped 250 ml of white sauce 2tablespoonsofparsley3springonionschopped1chickenstockcube

1teaspoonofpaprika

Saltandpeppertotaste

Tomakethepiecasing:Mixtheflourandbutterandsalttogetherinabowlwithyourhands.Addtheeggyolkstothemixtureandbindtheingredientstogethertomakeasmoothandfirmball(addalittlecoldwaterifthemixtureistoodry).Wrapinclingfilmandchill in thefridgeforabout30minutes.Forthefilling:Heattheoliveoilinamediumsizedpanandaddtheonion,garlic,tomatoandtheshreddedchickenandfryfor2minutes.Addthechickenstockcube,paprika,theparsleyandspringonions,seasonandmixwell.Finallyaddthewhitesauceand the egg yolks and stir continuously to prevent sticking as the mixturebecomesthicker.Leavemixturetocooldownbeforeusing.

Roll thedoughout flatuntil about the thicknessof adinnerplate.Cut thepiecasingtoyourrequiredsizeofyourbakingpies/muffinscups.Addyourfillinguntil the pie casing is full. Lastly add the pie top. Seal the edges as well aspossible and then add the egg mixture on top (to give it a glaze) and yourempadinhas are ready to put into the oven. Put in a pre-heated oven at 200C(180C fan/400F/ Gas mark 6) and leave to bake for about 20 minutes. Theempadinhasaredoneonceyoucanseethetopslookingniceandglazed.

Ricksays:“Thisrecipeforempadinhasissosimple.Therearemanyversionsofhowtomakethefilling.Ifyoucanmakepiesthenthat’smostoftheworkdone.”

PãodeQueijo/BrazilianCheeseBreadBalls

‘PãodeQueijo’isaMinasGeraisregionspeciality.YouwillneedsomeMinascheese,oragoodcreamcheeseasasubstitute.

Makes15breadsIngredients:4½cupsoftapiocaflour

8tablespoonsbutter

4tablespoonsofvegetableoil2cupsofwholemilk

4eggs

2cupsofMinascheese,oranyfirmcow’smilkcheese,grated½cupofcheddarcheese

1teaspoonofsalt

Firstofall,preheattheovento180C(160Cfan/350F/Gasmark4).Inamediumpanmeltthebutter.Oncethebutterismelted,addthemilkandvegetableoilandbringtoaboil.Seasontotaste.Allowtoboilthenremovefromheat.Youneedtoaddthetapiocaflourimmediatelytothemixturewhenithasjustboiledand

quicklystir,otherwiseyouriskthemixtureturningintoasouplikeconsistencywhichmustbeavoided.Leavethemixturetocooldownfor10minutes.Chef’snote:“Ifyoudon’tallowthemixture tocooldownbeforeadding theeggs, theeggswill just turntoscrambleeggs.”Stir intheeggsandthecheese,andmixwell.Puttoonesideandallowthemixturetocoolforabout30minutes.

Flour your hands with the tapioca flour and take about a golf sized piece ofdough andmold into a ball. Place on a baking tray – preferably with bakingsheet or rub butter in the tray so that the dough doesn’t stick and burnwhenbaking.Baketherollsuntiltheyarepuffedupandanicegoldenbrown.

BuracoQuenteSanduíche/MincedMeatSandwich

‘Buraco quente’ is a small French roll filled with ameaty filling and cheese.TheseareverypopulareverywhereinBrazil.Somevendorsusedifferentmeatssuchasporkandchickeninsteadofusingthetraditionalmincedbeefversion.

Makes8sandwichesIngredients:

8smallFrenchbaguettes

500gofleanmincedbeef

1largeonionchopped

2clovesofgarlicchopped4tomatoeschopped

3tablespoonsofparsley

3springonionschopped

½greenbellpepperdiced

400gbuffalomozzarellacheese

1beefstockcube

Saltandpeppertotaste

Inamediumsizedsaucepanheatalittleoiltoamediumheatandaddthegarlic,onions and green pepper and fry for 3 minutes. Add the minced meat andcontinuetofryonahighheatforamorefewminutesuntilbrowned.Mixinthestockcube,thechoppedtomatoes,herbsandspringonions.Continuecookingonamediumheatforabout7minutesoruntilthemincemeatmixtureiscookedtoyourliking.Twominutesbeforetakingthemixtureofftheheataddsomebuffalomozzarellacheeseandallowit tostartmeltinginto themixture.Yourfillingisdone.

Open the topof thebaguette andpressdownas far to thebottomasyoucan,wrigglingyourfingertomakealargeenoughcavitytoallowplentyofthemincemeatmixturetofillit.Nowjustaddyourfillingandasliceofbuffalomozzarellacheese,andserve.

FrangoàPassarinho/DeepFriedChicken

‘Frango à Passarinho’ means ‘little pieces of chicken’. A great dish for anypartyorBBQasitcanbeservedhotorcold.

Makesenoughfor5servingsIngredients:1kgofchickencutintosmallpieces5-6clovesofgarlicchopped1onionchopped

1cupofplainflour

2tablespoonsofparsleychopped

2tablespoonsofthyme

Juiceof2limes

Saltandpeppertotaste

3tablespoonsofextravirginoliveoilVegetableoilfordeepfryingFirstofall,chop up the chicken, including bone and skin, into bite sized pieces.Withoutbeingtoouniform,agoodsizeforthechickenbitsismoreorless5cm.Inalargebowl,mixtogetherthechoppedupchicken,garlic,onion,halfoftheherbs,saltandpepper,limejuiceandtheoliveoilandleavetomarinateinthefridgeforat

least an hour. In a separate bowl add the plain flour and the other half of theherbs andplenty of pepper (to taste) andmix together (this seasons andgivestastetotheflour).Addthechickenbitsandthoroughlycoatwiththeflour.

Inamediumsizedsaucepanheatthevegetableoiltoamediumheat(iftoohotasthechickenwillcooktooquicklyontheoutside).Carefullydropeachchickenpieceintotheoilandcookuntilcookedthrough–thiswilldependonwhatsizeyourchickenbitsare.Itshouldn’ttakemorethan5-7minutestodeepfryeachpiece, but you will need to try and test. Once cooked place on a plate withkitchentoweltoabsorbtheexcessoil.Servewithwedgesoflimeandchilioil.Delicious.

Billsays:‘This isgreatstreet food.InmyhometownofVitória,streetvendors

sell Frango àPassarinho everywhere. It is also popular in bars and in smalleateries.Delicioso.”

PescadinhaFrita/FriedFish

‘Pescadinha Frita’ is Brazilian deep fried fish which is normally served withchips.Apopularstreetfood,servedwithhotchilisauce(todipinto)andacoldbeermakesaperfectsnackoutsideorinabeachbar.Mostsnackbarsservethisdish,andit’sverycommontoseeitatthebarsalongthebeachfront.

Makes5portions

Ingredients:

1kgoffishfilletsofyourchoiceleftwholeorcutinto3pieces

1cupofflour

Juiceof1limeorlemon

Saltandpeppertotaste

1clovegarlicwholewithskin

Vegetableoilfordeepfrying

First of allwash the fish in a bowl ofwarmwaterwith lime juice.Drain thewater and seasonwith salt andpepper anda fewwedgesof limeand leave tomarinadeforabout10minutes.Chef’stip:“Youcaneitherkeepthefishwhole,filletitorcutinintosmallpieces,thelatterbeingthemostpopularwaytoserveitinBrazil.”

Meanwhile,inabowladdtheflourandseason.Oncethefishisready,addtotheflourandmixuntilallthefishiscoated.Thefishisreadyforfrying.

Ina largefryingpan,heat theoil toamediumtemperatureandaddacloveofgarlic(thiswilladdflavor to theoil).Oncethefish isanicegoldenbrownoneachsideplaceonplatewithkitchenpaper todrainanyexcessfat.Servewithchips,mayonnaiseandlime/lemonwedges.Justdelicious.

Bill says:“If youcan’t findPescadinha fish, youcanuseanyfirmwhitemeatfish.RedSnapperisagoodfishtodeepfry.”

TorresmoCrocante/BrazilianPorkScratchings

TorresmoisasnackeatenjustabouteverywhereinBrazilespeciallywithabeerorcapirinha.

Makesalargebowl/trayIngredients:

1.5kgofporkbelly

½tablespoonofsalt

250mlofvegetableoilforcookingFirstofall,cuttheporkbellyintocubesofabout2x2cmthickslices,orwhateversizeyouplease.Inalargesizedpanpourinthecookingoilandtheporkbellyandheattoveryhot.Addthesaltandstir.Fryonahighheatforbetween25-30minutesoruntiltheporkisalightbrowncolor and crispy.Youwill need to be stirring all the time so the pork doesn’tsticktothepanandtoensurethatalltheporkiscookedequally.Taketheporkoutoftheoilandplaceontoacleantray.Keepthepanofoilhotasyouwillbeusingitagain.

Spraytheporkwithwater–useawatersprayerorsplashsomewateroverthetop with your fingers. The water will help the pork scratchings to pop. Nowreturn thepork– inbatchesbackinto thehotoil forabout3minutes–andbe

carefulbecause the additionof somewateron theporkwillmake theoil spit.Keep stirring as before until the pork scratchings are a golden brown color,crispyandverycrunchy.Placeonatraywithkitchentoweltoabsorbtheexcessfatandservewithwedgesoflime.

Churrasquinho/BBQMeatonaStick

Anymeatcanbeused,butbeefandchickenseemtobethefavorite.Theskewersaresosimpletomake.Oncecooked,themeatiscoatedineithermayonnaiseorachurrascosauceandfarofaflour(seeHere).

1kgofmeatmakes6portionsIngredients:1kgofmeatskinnedanddiced3clovesofgarlicwhole

2tablespoonsofthymeorrosemary

Churrascosauce:1tinoftomatoes

2tablespoonsofparsleychopped3springonionschopped

1cupofvegetableoil

1cupofredwinevinegar

Saltandpeppertotaste

Topreparethemeat:Firstofallcutupthemeatintobitesizedcubesandputinto

alargeenoughbowl.Addtheclovesofgarlic(don’tchoporslicebutleaveastheyare)andtheherbs(don’tchopup)andleavetomarinateforatleastanhour.

Tomake the Churrasco sauce: Add all the ingredients into the liquidizer andliquidizeuntilsmooth.Yoursauceisdone.

Addsaltandpeppertothemeat.Withyourwoodensticksattheready,starttoskewerthemeatontothesticks,packingitclosetogether.Makesureyouleaveenoughroomat thebottomsoas tobeable toholdwheneating.Assimpleasthat.

With the skewers of meat ready, put on the BBQ or grill and cook over amediumheatsotheydon’tcooktooquicklyorburn.Itshouldn’ttakemorethan10minutes,butcooktotaste.

Billsays:“Brazilianscoattheirstickofmeatwithfarofaandchilisauce.”

CachorroQuenteBrasileiro/BrazilianHotDog

ThisisprobablyoneofthemostcommonstreetfoodstobefoundinBrazil.Hereit is - the BrazilianHotDog. The big difference between a Brazilian hot dogsausage and the classic American version is that the sausage is cooked in atomatosauce,insteadofbeinggrilled.

Makes12HotdogsIngredients:12largehotdogsausages

12hotdogbreadbuns

200goftomatosauce

1canofsweetcorn

1onionchopped

2tomatoeschopped

1greenbellpepperchopped1garlicclovechopped2tablespoonsofparsley

3springonionschopped

Saltandpeppertotaste

Themain difference between a Brazilian and anAmerican style hot dog is –everything! First you need to cook your sausages.Heat a pan over amediumheatandaddoliveoil.Startfryingthechoppedonions,dicedgreenpepper,andgarlic.After2minutesaddthechoppedtomatoes,salt,blackpepperandgreenherbsandmixwell,andcookforafurther2minutes.Nowaddthetomatosauce,sweetcornand the sausagesandcook fornomore than10minutesovera lowheat. The sauce needs to be thick so as to cover the sausage and not drip toomuch.

Braziliansgrilltheirhotdogbuns,howeverthisisoptional.Withthebunopen,spreadonsomemayonnaise(alsooptional),thenaddasausage.Nowpouroversomeofthesauceandaddyourtoppings.Thereyouhaveasimpleanddelicioushot dog. The best snack at a footie match. Enough said.Mmmmm…. 3 HailMarys!

BolinhosdeMandioca/MandiocaBalls

‘Bolinhosdemandioca’aredeepfriedmandiocaballs.

Makesabout20croquettesIngredients:

1kgofmandiocafreshorfrozen1cupofstrongparmesanormozzarellacheese1egg

3tablespoonsofbutterormargarine1cupofplainflour

1tablespoonoforegano

½cupofoniongrated(optional)1tablespoonofextravirginoliveoilSaltandpeppertotaste

Vegetableoiltofry

Cooking the mandioca: If not already pre-prepared, peel the vegetable anddiscardthecore(thispartisnotcooked).Cutintosmallcubesforboiling.Addsalt to the water (as you would for potatoes) and cook until soft. Once themandioca is soft it is ready formashing.Drain thewater.Mash themandiocawith the butter. Using a wooden spoon mix in the egg, cheese, oregano and

seasoning. Add the olive oil and mix together well until you have a stickyconsistency.Finallyaddtheflour,abitata time,andmixhardwithawoodenspoon.Theconsistencyshouldbe thickandstick to the spoon.Themixture isreadytomaketheballs.

Rubyourhandswithabitofoilandtakeasmallamountofthemixandrollintoa ball with your hands. The oil prevents the sticky mixture sticking to yourhands.Meanwhile, heat the cooking oil to a high temperature and drop yourballsintothecookingoilandfryforafewminutes,oruntilgoldenbrown.Theydon’t take long to cook. They don’t need to be cooked much inside as themixtureisalreadycookedandthecheesewillhavemeltedintoadelicioussoftmix.Servewithchilies,oliveoilandlimejuice.Fantastic.

CaldinhodeFeijão/BlackBeanBroth

‘Caldinho de Feijão’ is a liquidized soup version of the famous Brazilian‘Feijoada’. The ingredients are a Brazilian staple – black beans. This is adelicioussoupwhichcanbeboughtatstreetvendorsorinmanybars/botecos.

Makesabout10portionsIngredients:400gofblackbeans200gofporkmeatchopped100gchoppedbacon1sausageroughlychopped4clovesofgarlicchopped1onionchopped

2tablespoonofparsley5springonionschopped1tomatochopped

4tablespoonsofoliveoil

1stockcube(feijãoorpork)1bayleaf&saltandpeppertotasteCleantheblackbeansthoroughly.Addthebeanstothepressurecooker,alongwiththe1.5litersofwater,thebayleaves,thestockcubeandseasontotaste.Cookfor25minutesuntiltheblackbeansaredone.Inaseparatemediumsizedpan,heattheoliveoilto a medium heat and fry the garlic, onion, tomato, bacon and sausage untilbrowned(nomorethan10minutes).Oncedone,addthecontentsofthepantothepressurecookerwiththecookedblackbeans.

Nowaddtheporktothepressurecooker,seasontotasteandcookforafurther

10minutesoruntilthebeansandmeatareallcooked.Thebeansneedtobesoft.Oncesatisfiedallingredientsarewellcooked,addthecontentsofthepanintoaliquidizer.Liquidizethemixtureuntilsmoothandathicksouplikeconsistency.Servewarmorhotwithchoppedspringonionsandparsleysprinkledontop,andsomerusticbread.

BolinhosdeChuva/RainDropDoughnuts

‘BolinhosdeChuva’or‘RainDropDoughnuts’arenamedbecauseoftheirraindrop shape which is created when the batter is dropped into the cooking oil,browninglittlepeaksformthatlooklikeraindrops.

Makes20doughnutsIngredients:2½cupsofflour

2tablespoonsofmargarine

½cupofsugar

2mediumsizedeggs

½cupofwholefatmilk1tablespooncinnamon

4tablespoonsofsugar

Vegetableoilforfrying

Inasmallbowlmixthecinnamonand½cupofsugar togetherandput tooneside.Inalargebowl,addthemargarine(roomtemperature),eggsandsugarandmixwellwithawhisk.Nowstirintheflourandthemilkandmixwelluntilthemixturehastheconsistencyofaverythickcakebatter(ifnot,addalittlemoreflour).Meanwhile,inalargedeepfatfryerheattheoiltoamediumtemperature.Using one tablespoon, scoop a full tablespoon of batter and using anothertablespoon,carefullyscrapethemixtureoffthefirsttablespoonintothecookingoil.Turnoccasionallyandcookuntilgoldenbrownallover.Chef’stip:“Don’tmakeyourdoughnutstoobigastheybrownontheoutsidequicklyandwillnotbecookedinside.Theinsideneedstobelikeabakedcake.”Rollyourdoughnutsin the bowl with the cinnamon and sugar whilst still hot so the sugar andcinnaminsticktothedoughnut.Doinbatches.Bestservedwarm.

Billsays:“ThesearegreatwithagoodBraziliancoffee.”

YakisobaBrasileiro/BrazilianYakisoba

This dish originates from the Japanese immigrantswho came to Brazil in theearly1900sonwards.Yakisobaisapopularstreet fooddishthroughoutBrazil,but inparticular inSãoPauloandMatoGrossodoSulwhere thereare largeJapanesecommunities.

Makes6portionsIngredients:400gofdicedmeat(beef/pork/chicken)orshrimps500gofJapanesenoodles

2mediumonionsslicedlarge

1headofbroccolisliced

½acabbagesliced

1largecarrotsliced

100ggreenbeanssliced

1bellpepper(green)sliced

8springonionssliced

100gofmushroomssliced

5tablespoonsofsoyasauce

5tablespoonsofvegetableoil

Boil a pan of water and start cooking the noodles. In a medium pan heat 2tablespoonsofvegetableoiltohotandfrythemeat/shrimps.Afterbrowningfora fewminutes add 2 tablespoons of soya sauce.Cook for about 5minutes oruntilthemeatiscookedthrough.

Meanwhile in a large wok add the remanding vegetable oil and heat to hot.Chef’s tip:“It’s essential to useplenty of vegetable oil as theoil provides thecorrectconsistencytofusetogetherthenoodlesandotheringredientsandgivesa great fried taste.” Add the cauliflower, broccoli, cabbage, carrots, onions,greenbeans,peppers,springonions,mushroomsandstirfryforafewminutes.Add the remainder of the soya sauce. Add the cooked noodles and themeat/shrimp andmix well together while stir frying for a couple of minutes.Placeinalargebowlandsprinklesomemorespringonionsontop,andletyourfellowdinershelpthemselves.That’sit,it’sdone.Easyanddelicious.

Ricksays:“Thisisasimplerecipeastheyuseinthestreet.Itisdelicious,IloveJapanesefoodforitstasteandsimplicity.SãoPaulohasthelargestJapanese community outside Japan. So here wehaveit–BrazilianJapanesestreetfood.”

QueijoCoalho/CoalhoCheeseonaStick

‘QueijoCoalho’ischeeseonastick.QueijocoalhoisverypopularintheNorthEast part of Brazil, in particular in theBahia regionwhere it is said to haveoriginatedfrom.

Queijo coalho is a firm cheese that doesn’t melt quickly when grilled. ThischeesecanbefoundinspecialistSouthAmerican/Brazilianstores.

It isapopular snacksoldona stickbyvendorson thebeaches inBrazil.Thecheeseisbrownedinhandheldovens.

Makes6

Ingredients:1packof6ready-madeCoalhoCheeseSticksor,500gofCoalhoCheeseplus6sticks

2tablespoonsofdriedoregano

If making the cheese sticks yourself - dice the cheese into cubes of 1 inchsquares.Slidethecheesecubesontoastick(thesticksneedtobeaminumumof1cm thick, otherwise they will snap easily when grilling). Grill the stick of

cheese until browned on each side.When ready to serve, sprinkle over somedriedherboregano.Aseasyasthat.

Billsays:“Thisisagreatsnack,especiallyonthebeachwithacoldbeerortheBrazilianfizzydrink-Guarana.BraziliansliketogrilltheirqueijocoalhoovertheBBQ.Sprinklesomeoreganooveryourstickofcheese–justdelicious.”

PART2–PARTYDISHES

Bill’sMoquecaCapixaba/FishStew

The Moqueca Capixaba (pronounced as “mo-keh-kah kap-ee-sha-ba”) is thetraditionaldishofEspíritoSanto,Brazil.Itcanbemadefromfish,crabs,lobsterandshrimps.

Makes5-6portionsIngredients:1kgoffreshfishofchoice1cupofcorianderchopped

10springonionschopped

1onionchopped

3clovesofgarlicchopped

6tomatoeschopped

Juiceof3limesorlemons

200mlofextravirginoliveoil1chilichopped

1teaspoonofcolorant

Saltandpeppertotaste

The fishneeds tobecut into thicksteakslices–your fishmongercando this.Oncepreparedplacethefishinabowlandsqueezeoverthejuiceoftwolimesandcoverwithwater.Set tooneside for10minutes.Meanwhile,chopup theother ingredients so you have all your ingredients ready.Nowdrain thewaterfromthefish.Youarenowreadytomakethestew.

TheCapixabaswouldnormallyuseatraditionalceramicpotcalledaPaneladeBarro. However, any large pot will do. On a low heat, pour in a couple oftablespoonsofoliveoilandfrythegarlicforabout3minutes.Atthispointaddhalfof the tomatoes,onions,springonionsandcoriander.Addthepaprikaandchili andnow layer the fishon topof thevegetables and seasonwith salt andpepper.Oncethefishisinthepotaddtheremainderofthevegetablesontopofthe fish, the lime juice and seasoning and pour plenty of olive oil over theingredients.Coverthepotwithalidandleavetocookfor20minutesoruntilthefishiscooked–whichdoesn’ttakelong.Onceyouarehappythefishiscooked,takeoff theheat.Add somecorianderon top.Thisdish is traditionally servedwithwhiterice,farofa(seeHere)andasalad.

CasquinhadeSiriCapixaba/ShellofCrabMeat

‘CasquinhadeSiri’meansthe‘shellofcrabmeat’(siriisasmallcrabcommoninBrazil).ThisdishpitomizestheflavorsofBrazil.TheBrazilianslovetheirsiricrabs. Every eatery that serves fish servesCasquinha de Siri. It is a commonfavorite at parties. This is the ‘Capixaba’ version (pronounced “kap-ee-sha-ba”),fromtheEspíritoSantoregionwhereBillcomesfrom.

Makes5-6portionsIngredients:300goffreshcrabmeat3ripetomatoeschopped1mediumonionchopped1cloveofgarlicchopped

3springonionschopped

Juiceof½lime

3tablespoonsoffreshcoriander

1teaspoonofcolorant

Saltandpeppertotaste

3tablespoonofoliveoil

Inamediumsizedpan,heattheoliveoiltolowandfrytheonionsandgarlicforabout3minutes.Addthespringonions,tomatoes,coriander,limejuice,saltandpepper to taste, and cook for 2 minutes. Finally add the crab meat and thecolorantandmixslowlytogether.Coverandsimmerforabout20minutes.

Servecrabmeatmixtureeitherinindividualcrabshellsoronalargeplatter.Thisdishiseatenwithfarofa/mandiocaflouraccompaniment(seeHere),andpimentasauce (chili). This dish also goeswellwith a delicious homemade vinaigrette.Justheaven!

CosteladePorco/BrazilianPorkRibs

This dish is a great dish for when having plenty of friends over for aparty/dinner.

Makes5-6portionsIngredients:2kgporkspareribsrack

5garlicclovesroughlychopped1mediumonionchopped

2springonionschopped

1tablespoonoffreshthyme

Juiceof2-3limes

1-2tablespoonsofseasalt(totaste)1-2tablespoonsofcourseblackpepper(totaste)

2tablespoonsofoliveoil

Place rack of ribs in an oven tray.Rub in the coarsely chopped garlic, onion,thyme, salt, pepper, olive oil and half the lime juice. Cover with tin foil and

allowtomarinateforatleastafewhoursinthefridge.Beforeyouarereadytocook the meat, take out of the fridge and allowmeat to acclimatize to roomtemperature for about 20 minutes. Meanwhile preheat oven to 180C (160Cfan/350F/Gasmark4).Whilsttheoveniswarmingup,rubinthespringonionsandtheremainderofthelimejuiceandsomemoreseasaltandcoarsepepper.

Returnthetinfoilovertheporkandplaceintheovenforabout1½to2½hours(dependingon thesizeand thicknessofyourmeat).When themeat is lookingclose to finished, remove the tin foil, increase the oven temperature to 220C(200C fan/425F/Gas mark 7), and continue cooking for between 20 and 30minutestoallowthemeattobrownontopandbemorecrispy.Takeoutoftheovenandleavetostandfor15minutesbeforeslicingtheindividualribs.Servewithplentyoflimejuiceandchilisauce.Quedelicioso!

BifeàMilanesa/MilaneseBeefSteaks

Thisdishoriginates from thecityofMilan, Italy.Many Italians immigrated toBrazilinthemid-1800sandtheirinfluenceonBrazilianfoodissignificant.

Makes5-6portionsIngredients:1kgofgoodqualitythinbeefsteaks2clovesofgarlicchoppedJuiceof2limesorlemons

2tablespoonsofoliveoil2eggswhisked

2cupsofplainflour

4cupsofbreadcrumbs

Saltandpeppertotaste

Inalargebowlortraymixtogetherthebeefsteaks,choppedgarlic,limejuice,olive oil and salt and pepper (to taste) and leave to marinate for at least 30minutesinthefridge.

Beforeyouarereadytostartcookingthesteaks,lightlywhisktheeggsinabowlandsetaside.Inanotherbowladdtheflourandseasoning(totaste).Finally,addthebreadcrumbsonaplate/tray.

Takethesteaksoutofthefridge.Puteachsteakoneatatimeintotheflourandcoverwellbeforedippingintotheeggmix,coveringthewholesteak.Lastly,dipthe steak into the breadcrumbs and ensure each steak is well covered.Meanwhile, in a large fryingpan/skillet addenoughvegetableoil to cover thesteakwhendroppedin.Theoilneedstobehot.Dropeachsteakincarefullyandcookoneachsideuntilthebreadcrumbsareanicegoldenbrown.Whenready,placeonaplatewithkitchentowltoabsorbtheexcesscookingoilandserve.

InBrazilagoodbeefsteakisusedandservedwithplainriceandwedgesoflime

FrangocomQuiaboMineiro/ChickenwithOkra

‘Frango com Quiabo Mineiro’ or Chicken with Okra, Mineiro style, is fromMinasGeraisState,butsimilarversionsareservedaroundBrazil. It isaverypopulardishinRiodeJaneiro,forexample.

Makes4-5portionsIngredients:3largechickenbreasts1kgofokra

1onionchopped

2springonionschopped

6clovesofgarlicchopped

Juice of 1 lime or lemon ½ teaspoon of paprika 100 ml of chicken stock 1tablespoonoffreshthymecoriander

4tablespoonsofoliveoil

Saltandpeppertotaste

Firstly, cut each chicken breast into 3 large pieces. In a large bowl add the

chunksofchickenandadd thegarlic,paprika,half the juiceof the lime,oliveoil,halfoftheherbsandseasontotaste.Coverandleaveinthefridgeforatleastanhour.Cleantheokraandtopandtaileachpiece.Slicetheminabout½inchsizes.Drytheokrawithkitchentowl.Frytheokraonalowheatforbetween7-10minutes.Chef’stip:“Thisprocessisessentialasthefryingprocesstakestheslimeoutoftheokraandthevegetableshouldbenicelybrownedandcookedaldente.”Takeofftheheatandputtooneside.

Usingalargepanfrytheonionfor3minutesthenaddthechickenalongwiththegarlicmarinade and fry until browned. Add the okra, chopped spring onions,chickenstock,therestofthelimejuiceandherbs,andsaltandpepper(totaste).Reducetheheatandsimmerforabout15–20minutesstirringoccasionally.Thecasseroleshouldhaveareasonablythicksaucewhendone.

Bobódecamarão/ShrimpandMandiocaCasserole

‘Bobódecamarão’isashrimpandmandiocastew.IthasaBahiastateinfluencehaving originally come fromWest Africa,where there is a similar dish called‘Ipete’. The dish is simple to make and delicious. The traditional recipes usedendê(palmoil)butoliveoilisusedasasubstitute.

Makes5-6portionsIngredients:1kgoffreshshrimp(withoutshells)1kgofmandiocacubed4tomatoeschopped

1largeonionchopped

3garliccloveschopped

Juiceof2limes

200mlofcoconutmilk3tablespoonsofcoriander

3tablespoonsofoliveoil

Saltandpeppertotaste

Firstly,cleantheshrimpandputinalargebowl.Addthegarlic,limejuice,saltandpepperandmixwelltogether.Coverandleavetomarinateinthefridgeforabouthalfanhour.Preparingthemandioca:Peeltheskin(whichisquitetough),and remove thecoreof thevegetable.Cube intopieces ready forboiling. Inalarge pan add the cubedmandioca and coverwithwater (season to taste) andcookuntilsoft.Oncecooked,drainandliquidizeuntilsmooth.

In a large saucepan heat the olive oil to medium hot and fry the rest of thechopped garlic (2 cloves), onion, tomatoes, coriander and spring onions forabout3minutes.Mixinthefreshshrimpandfryforanother3minutes.Afteraminuteorso,pourintheliquidizedmandiocaandstirwellandfinallymixinthecoconut milk. Simmer for about 3 minutes until the mixture thickens. Yourprawncasseroleisdone.Servewithriceandasalad.

Rick says: “A hearty shrimp and mandiocacasserole.Theadditionofcoconutmilkandfreshcoriander gives this dish a unique and delicioustaste.”

EspagueteFrutosdoMar/SpaghettiwithSeafood

TheBrazilianseatalotoffishandpasta.Therecipeprovidedhereissimple–spaghetti,seafoodofyourchoiceand,iffeelingdecadent,addlobster.

Makesalargeservingplatterforabout6-8peopleIngredients:1kgofseafoodofyourchoice500goffirmwhitefish500gspaghetti/linguine1largeonionchopped

3clovesofgarlicchopped3tablespoonsofcoriander6springonionschopped6tomatoeschopped

4tablespoonsofoliveoil

Juiceof2limes

SaltandpeppertotasteFillalargepanwithenoughwatertocookthepastatoaldente(seepacketfordetails).Whilst thepasta iscooking, inanother largepanheatuptheoliveoilandfrythegarlicandonionsoveramediumheatforabout3minutes.Addthetomatoes,springonionsandthecorianderandfryforanother2minutes.Addyourwhitefishandcookforafewmoreminutesbeforeaddingtherestof theshell fish(asshell fishcook throughquickly).Season,add the limejuiceandcookforupto10minutesuntilyoursaucehasanicethicktexture.If

thepastaisnotreadyatthispointtakeofftheheattopreventover-cooking.

When the pasta is ready, drain the water and add to the fish stew.Mix welltogether,slowlysoasnottobreakthepasta,andputoveralowheatforalast2-3minutes.Yourdish is ready for serving.Serve ina largebowl.Servewithasaladandplentyofgoodqualityextravirginoliveoil.Awesome.

Billsays:“IthinkifIhadtochooseafavoritedishforaspecialparty–suchasmyniece’sbirthdayparty,thenitwouldbeEspagueteFrutosdoMar.Minhanossa!”

PizzaBrasileira/BrazilianStylePizza

TheBrazilianslovetheirpizza.ItcameoverwiththeItalianimmigrantsandSãoPaulo,whichhasalargeItalianheritage,hasover1000pizzerias.It isaverypopularmeal thatcanbe foundat street foodvendors, sportingeventsand,ofcoursepizzerias.

Makesa12inchpizzaIngredients:Pizzadoughbase(pre-made)3cupsofMozzarella

8slicesofsmokedham

8slicesofchorizosausage

3tablespoonsoftomatopurée(optional)½onionsliced

½redbellpeppersliced3whitemushroomssliced1tomatosliced

8olives

1tablespoonoforegano

Saltandpeppertotaste

Pre-heatyouroven220C/200Cfan/425F/Gasmark7.

Onapizzatrayorlargeoventray,layoutthepizzadoughtoyourrequiredsize.Addasmallamountof tomatopuréewithaspoon.Don’taddtoomuchas theBraziliansarenotbigonthetomatopuréebase(tomatopuréeisoftenoptional).

Adda large amountofgratedmozzarellaon top.This iswhere it starts togetfun.On top of the cheese place the ham and chorizo. The pizza is starting tomount up. You’re not finished yet. Over the meats add the sliced onions,mushrooms,greenpeppersandsprinkletheslicedolivesandoreganoontopofthismountain.Seasontotaste.Addsomemoremozzarellaontop.Andfinally,whenyouthoughtitwasallover,addtheslicedtomatoes.

Placeintheovenforbetween12to15minutesoruntilbakedtoyourliking.BonAppetite.

MrsCarolBeechfromNewZealandsays:“MykidslovetheiruncleRick’sBrazilianstylepizzarecipe.Thekidsgocrazyatkidspartiesforthispizza!”

PART3–SALADS,SIDEDISHESANDSOUPS

SaladadeMaionese/VegetableSalad

This is a classic Brazilian salad which complements so many dishes, forexample, grilled churrasquinho meats and Bife à Milanesa (both recipesincludedinthiscookbook).

MakesalargesaladIngredients:

1kgofpotatoesdiced

1kgofcarrotsdiced

500gofgreenbeansdiced

1tablespoonoffreshparsleychopped

4springonionssliced

Saltandpeppertotaste

½jarofmayonnaise(ortotaste)Firstofall,peelanddiceallthevegintosmallcubes.Cookeachof the threevegetables in individualpotsas theyallcookat

different rates. Carrots take the longest to cook so you could start with thesefirst, thenthepotatoesandfinally thegreenbeans(greenbeansliterally take3minutes - take off the heat when they turn bright green and drain the waterimmediately).Chef’stip:“It’simportantnottoover-cookanyofthevegetablesotherwise when you mix together they just fall apart and turn into a mush.”Oncedone,drainandcooldownimmediatelytopreventover-cooking.Addcoldwaterandice,ifyoucan.

After the vegetables are cold, add all the ingredients together in a large bowltogetherandmix.Addenoughmayo(totaste)andmixtogether.Youdon'twanttoomuchmayo as youwant to retain the flavours of the freshly cooked veg.Makesureyouseasonwell.Andfinallystirinsomechoppedparsleyandplentyofspringonionswhichlifttheflavours.Toserve:Linealargetraywithlettuceleavesandpourthecoldsaladintothemiddle.

SaladaTropical/TropicalSalad

TropicalsaladsareverypopularinBrazilthankstotheeasyaccesstofreshfruitandsaladingredients.

MakesalargesaladIngredients:

2differenttypesoflettuce

Bunchofwatercress

Fruitssuchasoranges,apples,melons,mangoes,etc

12cherrytomatoes

Slicedcucumber

12olives(greenorblack)150gFetacheesediced

Springonionsorredonion

4tablespoonsofextravirginoil

Herbsfordecoration

Juiceof2limes

Topreparethesalad:Cleanthelettuce,rocketandwatercressandallowtodryonkitchentowl.Whilethesearedrying,cleantheotheringredientsthoroughly.Peelandsliceyourchosenfruitintochunkystripsorchunks.Forexample,ifusingamango,eitherslicethefulllenghofthefruitordiceintosquares.Tryamixtureofshapesforthedifferentfruitsused.

Ona large trayor saladbowlorevena largewoodenchoppingboard, lay thelettuceandleaftypesaladingredientsfirst.Addyourdifferentslicedfruitsandsalad ingredients on top. If using croutons, mix the croutons and feta cheese(optional)intothesaladwithyourhandssoyouhaveacolorfulsalad.

Saladdressing(optional):Finallyinajarorbottle,addtheextravirginoliveoil,salt and pepper and the lime juice. Close the lid and shake well. Pour thedressing over the salad as andmix together by hand. If youwant to sprinklesomefreshherbsandspringonionsontop,thiswillbeaneyepleasingandtastysalad.Done.

Vinagrete/BrazilianVinaigretteSalad

ThisisaclassicsaladaccompanimentformanyBraziliandishes.

Makesamediumplatter/bowlforabout6-8portionsIngredients:4ripetomatoeschopped

2mediumonionschopped

1tablespoonoffreshcoriander1tablespoonoffreshparsley

5springonionschopped

Juiceof1lime

4tablespoonsofextravirginoliveoil(ormoretotaste)Saltandpeppertotaste

Inamediumsizedbowl,addalltheingredientsandmixwelltogether.Thekeyisjuicyripetomatoes,freshherbsandgoodqualityextravirginoliveoil.

Servechilled.Delicious.

Ricksays:“Thekeytoatastyfreshsaladisjuicyripe tomatoes, fresh herbs and extra virgin oliveoil.Done.”

Macarronese/Pasta&VegetableSalad

ThisisaclassicBraziliansaladcombiningpasta,dicedham,cheese,vegetablesandmayonnaise.Apartywouldn’tbecompletewithoutthisgreatsalad.

MakesalargesaladIngredients:500goffusillipasta

150gofham(cubed)

150gofcheese(cubed)

2mediumtomatoes(diced)

1mediumonion(diced)

1largebellgreenorredpepper(diced)1carrot(diced)

300gofmixedsweetcornandpeas(tin)

4tablespoonsofoliveoil

150gofmayonnaise(totaste)1tablespoonofcoarseblackpepper(ortotaste)and salt to taste In a large pan, cook your pasta to ‘al dente’ as per theinstructionsonthepacket.Drain,rinseincoldwaterandchillthepasta.Chef’stip: “Rinsing the pasta with cold water it prevents the pasta from sticking

together. If possible, add some ice to the coldwater and put in the fridge forabout30minutes.”

Meanwhile,boilyourdicedcarrots so that theyarecookedbutcrunchy.Drainandcoolimmediatelyinicecoldwatertopreventfurthercooking.

Oncealltheaboveisdone,addalltheingredientsinalargebowl,includingthechilled pasta, andmixwell together.Chef’s tip: “The addition of extra virginoliveoilandfreshlygroundcoarsepepperreallylifttheflavorsofthisdish.”

Asimplebuttastysalad.Serveinalargeservingbowlandsprinklesomemoreoliveoilandfreshlygroundpepperontop.

Farofa/BrazilianMandiocaFlourAccompaniment

‘Farofa’isfriedmandiocaflour,mixedwithotheringredientsandlovinglyusedtoaccompanymanydishesinBrazil.Therefore,thisbookwouldn’tbecompletewithoutit.TherecipeprovidedhereisBill’sandisabasicone.

Makesenoughfor5portionsIngredients:

2cupsoffarofaflour

50gofsaltedbutter

1largeonionchopped

2clovesofgarlicchopped

3tablespoonsofparsleyorcorianderchopped

3springonionschopped

2teaspoonsofcolorantorpaprika

Saltandpeppertotaste

Inamediumsizedsaucepanheatthebutteroveramediumheat.Addthegarlicandonionsandfryfor3minutes.Addthecolorant(orpaprika),seasonandmixwell together. After a minute add the farofa flour and stir together until itresembles a bread crumbmixture. Finally, add the chopped coriander/parsley,springonionsandsomemoreoliveoil(totaste).Servewithanydishinthisbookyoudesire,but especially theMoquecaCapixaba,CasquinhadeSiri andBBQChurrasquinho.

Billsays:“Thisismyrecipe.It’ssimple,tastyandI pretty much use this as an accompaniment formostdishes–especiallywith‘CasquinhadeSiri’(pictured)and‘Moqueca’seafooddishes.”

CanjadeGalinha/RoosterBroth

‘CanjadeGalinha’ is a brothmade from rooster.BothRickandBill love thisdishafteraheavynightout!

Makesabout5portionsIngredients:1kgofchicken

1largeonionchopped3clovesofgarlicchopped3tomatoeschopped

2 medium carrots sliced 4 medium potatoes cubed 1-2 tablespoons of thymeor/andparsley6springonionssliced1cupofrice

1bayleaf

½tablespoonofpaprika

1.5litersofchickenstock

Saltandpeppertotaste

Firstly,cutthechickenupintochunkybits.Yourbutchercandothisforyou.

In a large pan, heat the olive oil tomedium and fry the onions and garlic forabout3minutes.Nowaddthechickenandfryforabout5minutesturningonce

ortwicetobrowntheskinofthechicken.

Addthecarrots,potatoes,tomatoesandchickenstockandstirwell.Bringtotheboilandaddtherice.Reducetheheattolowandaddtheherbs,bayleaf,paprikaand salt and pepper to taste. Leave to simmer for about 20minutes until thevegetablesandricearecooked.

Take off the heat and serve with crusty farmhouse bread. This will cure thathangover!

Billsays:“Youcanofcourseuseahenforthisdishaswehavedoneinthisrecipe,butanyBrazilianwilltellyouitisbestmadewitharooster.”

PART4–DESSERTSANDDRINKS

Pavê/BrazilianTrifle

ThisisyourclassicBraziliandessertservedatparties.

Makes8-10portionsIngredients:500gofchampagnefingerbiscuits400gcondensedmilk400gfreshmilk

300gofdoublecream3eggsseparated–yolks/whites1tinofpeaches

1freshlargemango

In a medium sized pan, mix the condensed milk, fresh milk and egg yolkstogetheroveralowheat.Youneedtostirconstantlytopreventitfromstickingtothepan;stiruntilitreachesathickconsistency–abitlikecustard.Takeofftheheatand leave tocool. Inamediumsizedbowl,whip theeggwhitesuntilvery thick.Now fold in the thick double cream very slowly using awhisk orsimilarutensil.

Takeyourchosendish tomakeyourPavêand layer thebottomwitha littleofthewarmcondensedmilkmixture.Beforeaddingthechampagnebiscuitsontop,very lightly and quickly coat the biscuits in syrup from the canned peaches.Afteryouhavemadeyourlayerofbiscuits,addanotherthinlayerofcondensed

milk. Now add the sliced peaches and mango on top of the condensed milkmixture.Finallyadd thecreammixtureand the first level isdone.Nowrepeattheprocessonceagain,endingwiththecreamontop.Fordecorationaddalayerof the slicedpeaches and freshmango.Bill says:“I like to freezemyPavê tomake itmore likea firm fruit salad ice-creamdessert. If youdo this, youwillneedtotakeoutofthefreezerandallowtodefrostalittlebeforeserving.”

Billsays:“MymamahasmadePavêsinceaslongas I can remember. It always keeps the kidshappy.”

CremedePapaia/PapayaCream

Thisisadeliciousdessertmadefrompapaya,ice-creamanddoublecream.

PapayaisafruitingreatabundanceinEspíritoSantoandsurroundingregionsandBrazil is the largestproducerof this fruit in theworld.Therefore, fromitsinclusioninsaladstodessertstojuices,papayaisanimportantfruitforthispartoftheworld.

Thisrecipeissoeasyandittakesonlyabout5minutestomake.

Makes2–4portions

Ingredients:

1largeripepapaya

Halfapapayaormangofordecoration

2largescoopsofvanillaice-cream

1cupofdoublecream

1tablespoonofsugar

First of all cut the fruit open and remove the black seeds. Scoop out the fruitfleshandputintotheliquidizer.Nowaddtheice-cream,sugaranddoublecreamandliquidize.Theconsistencyshouldbequitesmooth,creamybutfirm.Ifnot,addmoreice-cream.

Pourinto2or4glasses(dependingonhowmuchyouwantineach)andstickina longsliceofpapayaormango,or, ifyouprefer,decorate the topwith smallcubes of either fruit.Rick says: “I like to add a large slice of mango to thispapaya cream as it adds an additional taste; but then, I love mango, andregularlymakethesamedishusingmangoinstead.”Putinthefridgeforabout15minutesbeforeserving.

Ricksays:“Tryusingmangoinsteadofpapaya,oramixtureofboth.Justheaven.”

SucodeMangacomLaranja/MangoandOrangeJuiceorSmoothie

Brazilians are lucky to have an abundance of fresh fruits including mangos,papayas,oranges,pineapplesandbananasandmanymore.

MangoandorangejuiceisverypopularwithBraziliansasmangoandorangegoverywelltogether.Amangoonitsownalsomakesadelicioussmoothie.

Youwillneedasmoothiemakerorliquidizertomakethisjuice.

Makes2-3generousglasses

Ingredients:

1largemango

Juiceof2-3freshoranges

1cupofcoldwater(optional)

1tablespoonofsugar(optional)

1cupoficecubes

Peelthemangoandtakethefleshoffthelargepip.Placethemangofleshintoyour smoothie maker or liquidizer and add the orange juice. Liquidize untilsmooth.

Addatablespoonofsugar(Ifyouhaveaverysweetmangoandorangeyoumaywanttoaddlesssugar).

Addtheiceandliquidizetoathickconsistencyforasmoothie,or,ifyoupreferajuiceaddacupofcoldwater to loosen the liquid.With the icecrushed in theliquidizedfruit,thejuiceorsmoothieshouldbeicecold.

The Chefs say: “This is so refreshing, especially on a hot day. Have any time of the day. Justdelicious.”

Caipirinha

This alcoholic drink needs no introduction. It’s made with Brazilian cachaça,crushedice,limesandsugar.

Youwillneedapestleandmortartomakethisdrink.

Makes4

Ingredients:

4largemeasuresofcachaça(totaste)4limes

4tablespoonsofsugar

Crushedicefor4glasses

Inalargepestleandmortar,crushonelimeuntilallthejuicecomesoutandbitsoffleshofthelimecomeloose.Addthesugarandfinallyaddthecachaçaandmixtogether.

Filltheglasswiththecrushedicethenpourinthecontentsofthemortarintotheglass.Thereyouhaveit–thespiritofBrazil.

RickandBillsay:“Thisisreallyaneasydrinktomake.Justcrushthelimes,sugarandcachaçaina pestle andmortar then pour into a glass filledwithice.Simpleasthat.Saúde.”