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makes about 30 pieces

1 cup golden (light corn) syrup

2 cups superfine sugar

3 cups raw peanuts

2 tsp baking soda

1 tbsp butter

1. Grease a baking sheet or marble surface with butter. In a large pa, heat the golden syrup, sugar and peanuts and stir over a low heat, until the sugar has dissolved.

2. Turn the heat up and continue to cook, until the mixture becomes golden caramel colour and you can hear the peanuts pop. Lower the heat and cook 3-4 minutes.

3. Add the baking soda and beat vigorously with a wooden spoon. Remove from the heat and continue mixing for 30 seconds.

4. Pour on to the buttered baking sheet and use a knife to spread the mixture to 1/2 in thick. Wait 5 minutes, then use a sharp knife and a ruler (or the edge of an oven tray) to score the surface of the mixture with criss-cross lines, making diamonds of about 1x2in.

5. When the mixture is cooled but not totally cold, cut along the score lines with a heavy knife to make the diamond shapes. You may need to hit the back of the knife with a rolling pin to help crack the mixture. Alternatively, crack the brittle into rough pieces when cold.

Cook’s tip:

Serve the brittle on the same day or keep in a cool place in an airtight container. Store in a single layer if possible and bear in mind that humidity will make the brittle sticky.

Categories: ~~BRAZILIAN RECIPE~~

Tags: how to make peanut brittle, peanut brittle, peanut brittle recipe

Jan 28 2012

COCONUT DROPS

Makes about 60

1 cup caster sugar

1/2 cup milk

1/2 tbsp butter

1 1/2 cup fresh grated coconut

1/ cup orange juice

1 tsp finely grated orange rind

1/2 tsp finely grated lime rind

1 egg yolk,lightly eaten

1/2 tsp vanilla extract

caster sugar, for rolling

1. Mix the sugar, milk and butter together in a pan and bring to a boil. Simmer for a further 15 minutes,stirring constantly.

2. Remove from the heat and add the coconut, orange juice, and the orange and lime rind.

Mix briefly, then add the eggyolk and stir well.

3. Return the pan to the heat and stir constantly until the mixture has thickened enough to show the bottom of the pan when stirring.

4. Remove the pan from the heat, stir in the vanilla extract and leave until completly cold.

5. Spread the caster sugar on a plate or dish. Scoop up teaspoonfuls of the mixture, then roll into balls in the sugar. Keep rolling until completly coated, place in a paper case.

Tags: coconut drops

Jan 28 2012

SEAFOOD AND NUT PUREE

This can be eaten as main course or more usually as an accompaniment.

Serves 8.

1/2loaf-old day French bread

2 1/4 cups milk

3 cups fish stock

1 lb white fish fillets

2 1/2oz dried shrimp

3/4 cup roasted unsalted peanuts

3/4cup roasted cashews

1/2 tsp fresh root ginger,grated

1/4 tsp ground nutmeg

2 tbsp lime juice

1 tbsp palm oil

1 cup coconut milk

1 tsp hot pepper sauce

salt and ground black pepper

large cooked shrimp, and lime wedges to garnish

1. Tear the bread in small pieces and place in a bowl. Pour over the milk and set aside to soak.

2.Meanwhile, heat the stock in a medium pan,add the fish and poach for 3-5 minutes, depending on the thickness of the fillets, until just cooked. Remove the fish with a slotted spoon and place on a board or plate. Reserve the stock. When the fish fillets are cool enough to handle , flake and set aside.

3. Put the dried shrimp, peanuts and cashews in a food processor and blend until fine. Squeeze the bread dry and add to the processor with the fish. Blend again to a smooth puree.

4. Spoon and scrape the puree into a pan and gradually add enough of the stock to achieve a creamy consistency.Add the ginger and nutmeg and season with salt and pepper to taste.

5. Cook for 3-4 minutes over a medium heat, then reduce to a simmer, stirring constantly, for 10 minutes until it becomes very thick.

6.Stir in the lime juice and palm oil, and cook for another 2 minutes, then add the coconut milk and hot pepper sauce, and cook for a further 3 or 4 minutes. Spoon into a bowl and garnish with cooked shrimp and lime wedges.

Categories: ~~BRAZILIAN RECIPE~~

Tags: seafood and nut puree

Jan 27 2012

LEAO VELOSO FISH SOUP

Serves 6-8

2 1/4lb fresh mussels

11 oz raw tiger prawns, unpeeled

2 1/4whole white fish,such as grouper,sea bass, snapper or tilapia

1/2 cup fresh parsley sprigs,plus 2 tbs finely chopped

1/2 cup fresh coriander sprigs

1 bay leaf

14oz tomatoes,peeled,seeded and chopped

6 scallions,roughly chopped

1 tsp coriander seeds

2 cloves garlic

2 tbsp olive oil

11oz white crab meat

11oz cooked lobster meat

salt and ground black pepper

crusty bread, to serve

1. Rinse the mussels under cold running water to help rid them of any grit, then scrub the shells to remove any barnacles. Pull off any hairy beards which protrude from the side of the shell. Tap any open mussels sharply with the back of the knife. If they dont close, throw them away.

2. Shell and devein the prawns,keeping the heads and shells. Clean and fillet the fish,keeping the heads and the trimmings, then cut the fillets into chunks.

4Put the prawn shells,fish heads and trimmings in a large pan, then pour over 10 cups cold water. Add the sprigs of parsley and coriander and the bay leaf.Slowly bring to boiling point, then gently simmer uncovered for 1 hour, skimming the surfac eoccasionally, to make a stock.

5. Rinse out th epan, return the stock to it and continue to simmer. Add the tomatoes,chopped parsley and spring onions and cook for 5 minutes.

6. Crush the coriander seeds in a spice grinder or with a mortar and pestle. Add the garlic and 1 tsp salt and grind or crush into a paste, then add to the stock.

7. Heat the oilin a deep frying pan and frythe fish and prawns until golden. Add a ladleful of the stock to the frying pan, and stir to deglaze and lift all the juices,then transfer the fish and liquid to the stock.

8.Add the crab meat,lobster meat and mussels to the stock and cook for 5 minutes or until the mussels open.Remove any mussels that remain closed.

9. Taste and seaason the soup with a little more salt, if necessary, and plenty of ground black pepper. Ladle into warmed bowls and serve straight away with some bread.

Categories: ~~BRAZILIAN RECIPE~~

Tags: leao veloso fish soup

Jan 26 2012

FILLET STEAK WITH CUNCHY GARLIC TOPPING

SERVES 1

1 tbsp vegetable oil

1 fillet steak, about 14oz

3cloves garlic,chopped

1/3 cup butter

salt and ground black pepper

sauteed or chipped potatoes or rice and shreeded greens

1. Heat the oil in a frying pan over a high heat. Add the steak and fry on both sides until medium-rare, or done to yourliking. Transfer to a warm plate andleave to rest.

2. Wipe the frying pan clean with kitchen paper and return to a medium heat. Add the butter, and let it melt completely, then add the garlic.

3. Watch the garlic carefully as it burns easily, and remove it from the pan as soon as it turns a rich golden colour.

4. Spoon the garlic and butter over the fillet steak. Serve straight away together with sauteed or chipped potatoes and Brazilian style Shredded Greens

Categories: ~~BRAZILIAN RECIPE~~

Tags: fillet steak with crunchy garlic topping

Jan 21 2012

OXTAIL STEW WITH WATERCRESS

Oxtail has a wonderful rich flavour and really benefits from lengthy, moist slow cooking

SERVES 4

1 onion,roughly chopped

4 cloves garlic

3 tbsp olive oil

1 cup dry white wine

2 smal oxtails, about 3 lb weight in total

2 tbsp vegetable oil

2large tomatoes, peeled, seeded and finely chopped

2 bay leaves

1 cup cold water

1 tsp cornstarch

2 large bunches watercress,washed

salt and ground black pepper

creamy or fried polenta, to serve

1. Make a marinade by pureeing the onion, garlic, olive oil and a little salt and pepper in a blender or food processor. Add a little of the wine if you need more liquid, to help it blend to a smooth puree. Transfer to a large bowl and stir in the rest of the wine

2.Trim the oxtails, rinse under cold running water, then pat dry.Cut into a large pieces about 2in thick with a sharp knife or a cleaver.Add to the marinade and mix well to ensure allpieces are coated. Cover and leave in the refrigerator to marinate for at least 4 and up to 12 hours. Remove from the marinade, brushing off all the residue. Reserve the marinade.

3. Heat the vegetable oil in a pressure cooker over a high heat. Add the oxtail and fry, in batches if necessary, until browned on all sides. Add the tomatoes and cook for 2 minutes.

4. Add the marinade and the bay leaves, and stir well. Bring to the boil and add the water.

5. Close the pressure cooker. Cook the stew for 30 minutes; the oxtail should be very tender and almost falling off the bone.

6. Blend the cornstarch to a thin paste with 1/2 cup of cold water. Gradually add this to the meat and sauce, stirring it in gently, then let the mixture bubble for a further 5 minutes.

7. Remove the pan from the heat, top the stew with the fresh watercress and cover witht he lid to keep warm. Leave it for 5 minutes so that the watercress wilts.

8. Serve the stew on a bed of creamy polenta, or alongside fried polenta fingers, topped by the wilted watercress

Tags: oxtail stew with watercress

Jan 20 2012

FISH STEW IN COCONUT MILK

SERVES 6

4 tbsp vegetable oil

1 red and green bell pepper, cut in rings

1 large onion,cut into rings

1 large chilli peppers (optional),seeded and cut into rings

2 cloves garlic,chopped

1 tbsp tomato paste

6 scallions,finely sliced

2 1/2lb firm white fish fillets such as red snapper or monkfish cut into slices

12 large raw prawns shelved and deveined

1 2/3 cups coconut milk

2 tbsp palm oil

salt and ground black pepper

coriander sprigs, to garnish

1. Heat the oil in a deep frying pan or shallow pan and fry the red and green peppers and onion for 3-4 minutes. Add the red chilli(if using) and garlic, and fry for another minute.

2. Add the tomatoes, tomato puree and scallions to the pan. Season with salt and black pepper. Lower the heat, cover the pan, and gently cook, stirring frequently, for 5 minutes.

3.Add the fish fillets to the mixture. Cook for 2 minutes, then add the prawns, and cook for a further 2 minutes,stirring occasionally.

4. Finally, add the milk and palm oil to the pan, turn up the heat a little and let it bubble for one minute. Remove from the heat, garnish with coriander sprigs, and serve with white rice.

Categories: ~~BRAZILIAN RECIPE~~

Tags: fish stew in coconut milk

Jan 20 2012

CHICKEN AND PRAWN STEW

SERVES 6

3limes

4 cloves garlic,crushed

4 tbsp vegetable oil

3-4 lbs chicken,jointed

12oz raw tiger prawns

1 large onion,finely chopped

1 large green pepper, seeded and chopped

4 plum tomatoes,peeled seeded and chopped

2 cups chicken stock

1 1/2oz dried shrimp

1 1/2oz piece fresh root ginger, peeled and grated

1/4 cup cashew nuts

1/4 cup roasted unsalted peanuts

2 tbsp palm oil

1 3/4 cups coconut milk

1/2cup of chopped coriander

salt and ground black pepper

1. Whisk together thejuice of 1lime, a third of the garlic, 1 tbsp of the oil,salt and pepper ina large bowl. Add the chicken pieces and turn until coated in the mixture.Leave to marin for at least 20 minutes.

2. Peel and devien the tiger prawns, then marinate in the juice of 1 lime, a third of the garlic, salt and pepper, for about 15 minutes.

3. Heat 1 tbsp of the oil in a large frying pan overa high heat. Add the prawns and stir fry for 2 minutes, until just pink, but not quite cooked through. Remove and set aside.

4. Add 1 tbsp more oil to the frying pan and fry the chicken, turning frequently until golden on all sides. Remove ands et aside.

5. Add the remaining 1 tbsp oil tothe pan and fry the onion until soft, but not browned. Add the green pepper and the restofthe garlic andfry for 1 minute. Then add the tomatoes, chicken pieces and stock and bring to the boil. Lower the heat, cover the pan and gently simmer for 30 minutes.

6.Meanwhile, in a small food processor, or with a mortar and pestle, finely grind the dried shrimp,ginger, cashew nuts and peanuts. Add to the pan and simmer for a further 5 minutes.

7. Stir in the cooked prawns,palm oil and coconut milk, then simmer for a final 3-4 minutes, or until the chicken is tender. Adjust the seasoning, if necessary. Sprinkle with fresh coriander and serve hot, accompanied by white rice.

Categories: ~~BRAZILIAN RECIPE~~

Tags: chicken and prawn stew

Jan 19 2012

WHITE RICE BRAZILIAN STYLE

Serves 6

1 1/2 cups long grain white rice
1 tbsp vegetable oil
1 small onion, finely chopped
1 clove garlic, finely chopped
2 1/2 cups boiling water
1 tsp salt

1. Rinse the rise in a sieve under cold water until the water runs clear. Drain well.

2. Heat the oil in a large pan and fry the onion and garlic for 2-3 minutes until the begin to soften. Add the rice and salt, and stir for 2-3 minutes to coat the grains in the mixture. Pour in the boiling water; it should cover the rice entirely, with 1/2in to spare.

3. Bring the water to the boil, then lower the heat and covermthe pan. Cook for 15-20 minutes,or until the grains are tender and all the wAter has been absorbed.

4. Remove from the heat and leave to stand, covered with the lid, for a minute or two. Stir through with a fork to separate the grains, and serve straight away.

Categories: ~~BRAZILIAN RECIPE~~

Tags: white rice brazilian-style

Jan 17 2012

BEEF STEW

Quick and easy dish that relies on a tender cut of beef

SERVES 2

14oz fillet steak’

2 cloves garlic,crushed

2 tbsp vegetable oil

4 1/2 oz bacon lardons

1 small onion,chopped

1 1/3 cups beef stock

2 tbsp white wine vinegar

2 eggs

1 tsp cornstarch

1 tbsp parsley,chopped

salt and ground black pepper

1. Cut the steak into 1/2in cubes and put in a bowl. Add the garlic and some black pepper,and leave the flavours to mingle for 30 minutes.

2.Meanwhile, heat the oil in a frying pan over a high heat and add the bacon lardons, fry for 2-3 minutes, or until the fat stars to run.

3. Add the beef to the pan and fry for 3-4 minutes, turning the pieces until the start to brown, then add the onion. Continue frying until the bacon and beef are browned and the onion is soft. Add the beefstock, lower the heat and simmer for 5minutes.

4.Meanwhile, half fill a pan with boiling water, add the vinegar and a pinch of salt and bring back to the boil. Switch off the heat and stir the water until it creates a slow swirl. Crack the eggs one at a time into the centre of the swirl. Let each egg poach for 2 minutes, then use a slotted spoon to transfer ot to a plate.

5. Blend the cornstarch with 1 tbsp of cold water and stir it into the beef. Cook, stirring until the sauce thickens. Stir in the parsley, taste and season if needed. Ladle the beef into warmed bowl, and top with an egg.

Tags: beef stew

Jan 17 2012

GRILLED RUMP STEAK

Served as a thick steak, seasoned with nothing but salt

SERVES 4

1 whole cut of beef rump cap in 2lb in weight

2 tbsp coarse sea salt

1. Rub the salt all over the beef, massaging it in. Leave at room temperature for 30 minutes.

2. Place the meat on a board, with the fat facing down and the narrower point of the triangular joint towards you. Check the direction in which the fibres run across the meat. Depending on which side of the animal the cut was taken from, the fibres should run diagonally from top-right to bottom-left .

3. Placing your knife perpendicular to the fibres, cut the meat into 2in steaks; you should end up with four or five steaks.

4. Pat the steaks dry on both sides and grill them on barbecue or on a very hot grill pan until medium-rare or done to your liking. Turn the steaks on their side for 1-2 minutes, to brown and sear the fat.

5. Remove from the heat, place in a warm dish and cover. Allow to rest for 5-8 minutes.

6. Cut each steak into 1/2in thick slices ensuring each slice has a trimming of fat at one end. Serve on warmed plates with any juices in the dish poured over. Serve with rice and deep fried polenta.

Tags: grilled rump steak

Jan 17 2012

PORK CHOP

Marinate the pork chop to flavour and tenderize the meat before cooking

Serves 1

1 large pork chop or loin steak, about 1in thick

juice of 1/2 lime

1 clove garlic,crushed

1 tsp olive oil

salt and ground black pepper

2 tsp parsley chopped,and lime wedges, to garnish

white rice,green veg to serve

1. Cut deep grooves into the fat on top of the meat, using a sharp knife. Whisk together the lime juice,garlic,olive oil and seasoning in a dish. Add the chop and rub in the marinade.

2. Set the chop aside at room temperature for up to 1 hour to allow the flavours to permeate the meat and mingle. Preheat the oven to 400°F.

3. Heat the griddle pan or heavy frying pan over a high heat and add the pork chop. Fry on each side for 1-2 minutes,until browned,then transfer to a shallow ovenn tray and bake for 10 minutes, until the fat and rind are crisp but the meat is still juicy.

4. Transfer to a warmed plate and serve with Bean Puree, rice and shredded greens.