I was really nervous to make these dishes this week. I’d never done any Brazilian cooking and I had no point of reference for taste, texture, or aesthetic on the dishes. I’d also never done an all-bean fritter (which was surprisingly tasty!)
There was lots of excitement and tragedy as I had a full “studio audience” waiting for food in the wings. Earlier in the day, I had made my test batch of feijoada and realized that there was just way too much. So I started inviting people to come help eat it all. It turns out that I had just enough people as the crock pot was empty on the last bowl.
Tragedy stuck, of course, when my guests broke into all the wine and I didn’t even get a glass of the $25 bottle of Cabernet Sauvignon that I wanted to try. *sad Pappa*
But overall, good times and good food were had, which is the true goal of “Pappa Cooks”. Thanks to everyone you came, watched, and ate and thanks to my brother, who flew in from Florida and was my co-chef for the stream. Love you all. I’m going to be taking next week off from the cooking stream, as I’m heading to St Louis for a Twitch meetup. See you next month!
Brazilain feijoada with rice and oranges
Acaraje with shrimp and pico de gallo topping
Calores Del Sol (2012 Reserva Malbec)
FEIJOADA-BLACK BEAN & MEAT STEW
250g dried black bean, soaked overnight, then drained
100g streaky smoked bacon, cut into slices
500g pork rib
3 chorizo cooking sausages
500g pork shoulder, cut into 5cm cubes
3 onion chopped
4 garlic clove, finely chopped
pinch of chilli flakes
olive oil (for cooking)
2 bay leaf
2 tbsp white wine vinegar
To serve steamed rice, chopped parsley or coriander, hot pepper sauce and wedges of oranges
Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp. Remove and keep the oil in the pan. In batches sear the ribs, sausages and pork shoulder. Season each batch with salt and pepper.
Remove the meat and set aside. Add the onion, garlic and chilli to the pan. Pour in a little olive oil if it needs more. Season with salt and pepper and fry for 8 mins or until soft.
Add the meat, bay leaves, white wine vinegar and drained beans. Cover with just enough water to cover, about 650ml. Bring to a boil and reduce the heat to a low simmer. Cover and cook for 2 hrs, or until the beans are soft and the meat is tender. If there is too much liquid in the pot take the lid off in the last hr. You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each. Another method is to cook it in the oven for 3-4 hrs at 160C/140C fan/gas 3.
Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.
ACRAJE BLACK-EYED PEA FRITTERS W/ SHRIMP FILLING
FOR THE FRITTERS
2 x 400g tins black-eyed peas
1 garlic clove
1 green chilli, deseeded
1 small red onion, diced
2 tbsp plain flour
1 tsp salt
1 tsp mild chilli powder
1 tsp baking powder
palm oil and/or vegetable oil, for frying
FOR THE FILLING
1 small red onion, thinly sliced
1 tbsp chopped ginger
2 garlic clove
1 red chilli, deseeded and roughly chopped
150g pack small raw prawn
1 tbsp palm or vegetable oil
2 plum tomato, deseeded and diced
1 tbsp chopped coriander
juice 1 lime
hot pepper sauce, to serve
- Make the filling by placing the onion, ginger, garlic, chilli, and some salt into food processor. Purée until smooth. Heat the oil in a frying pan and pour the purée into it. Fry for 5 mins or until cooked through. Add the prawns, tomatoes and chopped coriander. Squeeze in the lime and add salt to taste. Cook for 3 mins, or until the prawns have cooked through. Remove from the heat.
- Drain and rinse the black-eyed peas. Pour into a food processor with the garlic and chili. Purée until smooth. Scrape into a bowl and add the onion, flour, salt, chilli powder and baking powder. Mix and roll into 16 balls.
- Heat the oven to 190C/170C fan/gas 5. Heat 8cm of the palm or vegetable oil in a wok or small heavy pan. When a small piece of bread sizzles, drop 4-5 balls into the oil. Fry until golden and crisp, about 4-5 mins. Drain on kitchen paper and repeat until they are all finished. You can keep them warm in the oven while you finish. Slice the fritters open down the centre and spoon the prawn filling in. Serve with hot sauce.