25 Classic Brazilian Recipes

By Dr. Jay Polmar

25 Mouthwatering Brazilian Recipes .... that will make your meals so delicious, and easy to make - with ingredient lists and instructions. Learn to cook Brazilian food and enjoy it - recipes include:
Pão de queijo (cheese bread), Acarajé, Feijoada, Caipirinha ‘beer can’ chicken, Grilled flank steak with cassava chips and Brazilian-style chimichurri, Chicken Xim-Xim, Moqueca de Peixe e Camarao (Fish and Prawn Stew), Polenta Frita, Mashed Sweet Potatoes with Coconut Milk, Bacon, and Cilantro, Vatapa, Coxinha (snacks),
Farofa, Pastei Frito de Frango - Brazilian Pasteis with Chicken, Brazilian Shrimp Stew (Moqueca De Camaroes), Bauru (Brazilian Roast Beef Sandwich), Crispy Yucca Fries, Brazilian Chicken Salad (Salpicão)
If you love to experiment with South American and Brazilian cooking - here's your primer to get started.

• Language: English
• Publisher: Dr. Jay Polmar
• Release date: Mar 29, 2018
• ISBN: 9781370918522

Dr. Jay Polmar

Dr. Jay Polmar has created a unique world of self-empowered thought to help you create the reality that you desire. Starting from the very first book that you read, you will realize your own power surfacing. Welcome to your own self-empowered world!

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RECIPES

Pão de queijo (cheese bread)

Cheese bread is a staple across South America, and it makes a great beach snack with ice-cold beer.

MAKES AROUND 20-25

Ingredients

• 100 ml milk

• 100 ml vegetable oil

• pinch of salt

• 250 g tapioca flour

• 125 g parmesan or vegetarian alternative, grated

• 1 free-range egg

Directions

1 Boil the milk with the oil and the salt, remove from the heat, put all the tapioca flour at once in the pan and mix well.

2 Add the cheese and the egg and beat the dough until smooth, then knead into a ball shape.

3 Preheat the oven to 180C/350F/gas mark 4. Let the dough cool enough to handle, then grease your hands with some oil, take small portions of dough and form golf-sized balls.

4 Line a tray with greaseproof paper and space the balls 2cm apart. Bake for about 20 minutes, until they are puffed and are golden. Serve warm.

Acarajé

This fried, shrimp-filled snack of Nigerian origin is found across north-eastern Brazil.

MAKES 15-20

Ingredients

For the acarajé cakes

• 450 g black-eyed peas

• 450 g onions, roughly chopped

• salt

• 700 ml vegetable oil

For the vatapá filling

• 300 g dried processed shrimps

• 85 g unsalted cashews

• 85 g unsalted peanuts

• 330 g day-old bread

• 1 medium onion, roughly chopped

• 2 garlic cloves, finely chopped

• 2 tbsp. fresh ginger, peeled and roughly chopped

• 1 red chili, finely chopped

• 840 ml unsweetened coconut milk

• 1 large tomato, whole, roughly chopped

• 30 ml vegetable oil

• Salt and black pepper

• 1 handful of coriander, roughly chopped

To serve

• Hot pepper sauce

• 2 tomatoes, finely chopped

• A handful of coriander, finely chopped

Directions

1. In a large bowl, cover peas with water and let soak overnight or up to 24 hours. While still soaking, rub the peas between the palms of your hands to free the outer skins, which should float to the surface. Scoop off the skins and discard. Drain. Refill the bowl with water so more skins float to surface.

2. In a blender, whizz the peas and the onions together. If the mixture does not all fit at once, do it in batches, transferring it to a large mixing bowl. Once all the peas and onions have been processed, season with salt. Beat the batter for a few minutes with a wooden spoon, until it is light and fluffy. Meanwhile, soak the shrimps in boiled, cooled water for 30 minutes.

3. Next, to make the filling, drain the shrimp then pulp in a blender. Remove the shrimps, then pulp the bread. Add the cashews and peanuts to the