BRAZA

BRAZA

BRAZA

BRAZA is an authentic Brazilian cookbook packed with vibrant, traditional Brazilian dishes, with a strong focus on barbecue.

Author, Andre Felicio is a passionate chef and restaurateur who originally hails from Sao Paulo, Brazil. His first cookbook, BRAZA gives readers a taste of an authentic Brazilian churrascaria and unlocks some of the secrets behind a great barbecue.

BRAZA features ingredients such as beef, lamb, pork, chicken with a range of different dishes such as seafood, sides, salads, desserts and drinks. The emphasis is on simple ingredients and methods that result in meals with plenty of punch. There are also step-by-step instructions for building your own charcoal barbecue grill, using the right wood, having the correct tools, creating the perfect fire and buying the best quality meat.

With stunning photographs throughout and over eighty delicious authentic recipes BRAZA will help you master the art of barbecuing in no time at all.

Andre Felicio is a passionate chef and restaurateur who originally hails from Sao Paulo, Brazil. His journey in the world of meats and barbecuing started a long time ago, when he was a child living in the country city of Piracicaba. Family barbecues were a regular occurrence, learning the skills from both his Mum and Dad. Felicio took those skills into his own restaurants, where he built his cooking career.

BRAZA
New Holland
Author: Andre Felicio
RRP: $45.00

 

Four-Cheese Crunchy Rice with Aubergine Salsa

Arroz crocante com cuatro queijos e vinagrete de berinjela

This is something I once ate in Brazil and, because of its intense flavors, I never forgot it.

 

Serves 6 - 8

Ingredients

Traditional brazilian white rice (p137)
2 tablespoons grated parmesan cheese
2 tablespoons grated provolone cheese
2 tablespoons cream cheese
2 tablespoons blue cheese

Aubergine Salsa
4 tablespoons extra virgin olive oil
1 small onion, diced
1 garlic clove,  chopped
1 tomato, diced
1 yellow pepper (capsicum),  diced
1 aubergine (eggplant), diced
3 fl oz (100 ml) white wine vinegar
1 tablespoon parsley, chopped
1 tablespoon salt
1 tablespoon cracked black pepper
7 oz (200 g) semi-dried tomatoes

 


Method

Preheat the oven to 350°F (180°C). Lightly grease a 8 in (18 cm) round loose-bottomed baking tin (with removable base) with oil.

Mix the cooked rice with all four cheeses and using your hands, start spreading the rice on the base and sides of the tin, creating a sort of rice bowl. Bake for for 15 minutes.

To make the aubergine salsa, heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until the onion is soft. Add the tomato, pepper and aubergine and cook for about 15 minutes, or until the aubergine is soft. Add the vinegar and parsley and season with the salt and pepper.

Leave to cool a little and add it to the 'rice bowl". Finish by placing the semi-dried tomatoes on top. Garnish with parskey if you like. Note: It is absolutely perfect with any type of meat, even seafood.

Little Brazilian Sweets

Beijinho, olho de sogra, cajuzinho, brigadeiro

These little Brazilian sweets are a must at any kid's birthday party. And they are supposedly only allowed to eat them after everyone sings the Happy Birthday, but do you think they wait? Not really.

Serves 8 - 10

Ingredients
Beijinho
13¾ oz (395 g) tinned condensed milk
3½ oz (100 g) shredded coconut, plus extra to coat
1 tablespoon unsalted butter
2 egg yolks
shredded coconut, to coat
sultanas, to decorate

Olho de Sogra
13¾ oz (395 g) tinned condensed milk
3½ oz (100 g) shredded coconut
2 egg yolks
1 tablespoon unsalted butter
prunes seedless

Cajuzinho
13¾ oz (395 g) tinned condensed milk
1 tablespoon unsalted butter
3½ oz (100 g) cashew nuts, unsalted and roasted, plus extra to garnish
crystal sugar, to decorate

Brigadeiro
13¾ oz (395 g) tinned condensed milk
1 tablespoon unsalted butter
5 tablespoons chocolate powder
granulated chocolate

Method
Beijinho
Combine all of the ingredients, except the sultanas, and cook over low heat until the mixture doesn't stick to the pan. This should take between 15–20 minutes. Place on a tray and leave to cool. Roll the mixture into little balls and pass it through the shredded coconut. Stick a sultana on top to decorate.

Olho de Sogra
Follow the same steps the 'Beijinho" recipe above but, after the mixture has cooled down, open the prunes carefully using your fingers, and fill them up inside, creating a sort of eye, a 'Mother-in- Law's Eye".

Cajuzinho
Using a little spice grinder, grind the cashew nut until it becomes powder, otherwise chop as finely as you can. Then heat the condensed milk and butter in a pan over low heat until the mixture doesn't stick to the pan. This should take between 15–20 minutes. Roll the mixture into little balls to create a cashew nut shape. Coat it with crystal sugar and garnish with a cashew nut.

Brigadeiro
Mix all the ingredients, except the granulated chocolate, in a saucepan over low heat until the mixture doesn't stick to the pan. This should take between 15–20 minutes, depending on the heat. Roll the mixture into little balls and pass them through the granulated chocolate.


BRAZA
New Holland
Author: Andre Felicio
RRP: $45.00




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