brazil

A Brazilian-inspired seafood casserole with creamy coconut sauce, coriander garnish and plenty of sunshine spice

Bahia-style Moqueca prawn stew

large, raw, peeled prawn

lime juice

garlic

coconut oil

spring onions

onion

red pepper

tsp chilli flakes

paprika

plum tomatoes

coconut milk

tbsp chopped coriander

rice

Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.

Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.

Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.

The caipirinha the national drink of Brazil and the perfect choice for a hot summer&#x27;s day.

Caipirinha

cachaça

lime ((quartered))

superfine sugar

Muddle quartered lime and sugar in a cocktail shaker.

Add cachaça and ice, then shake until chilled.

Pour, unstrained, into a chilled glass.

Ixta Belfrage's porcini ragu

dried porcini

Tbsp olive oil,

garlic, very finely chopped (not crushed!)

½ tsp chilli flakes (or less if you prefer)

parsley

salt

1½ Tbsp tomato purée/paste

twists black pepper

dried tagliatelle nests

parmesan, very finely grated, plus extra to serve

Tbsp double cream

In a medium bowl, cover the porcini with boiling water and leave to soak for 10 minutes. Drain, reserving 75g of the soaking liquid. Very finely chop the porcini to mince consistency, then set aside.

Put the oil, garlic, chilli flakes, parsley and fine salt into a cold, large sauté pan on a medium-low heat. Very gently fry for 5 minutes until soft and lightly golden,  turning the heat down if the garlic starts to brown.

Increase the heat to medium-high, then add the chopped porcini, tomato purée/paste and plenty of pepper. Stir-fry for 3 minutes, then set the pan aside while you boil the pasta.

Cook the pasta in salted boiling water for about 6 minutes, until al dente. Drain, reserving 350g of the pasta water.

Return the sauté pan with the porcini to a medium-high heat, then add the 350g of pasta water and the reserved 75g of porcini soaking liquid. Stir, and bring to a simmer. Once simmering, leave to bubble away for 3 minutes.

Add half the parmesan to the pan, stirring until it has melted before adding the rest. Lower the heat to medium, then stir in the cream, followed by the drained tagliatelle. Toss over the heat until the pasta and sauce have emulsified – about 1½ minutes.

Remove from the heat and serve at once, finished with as much extra oil and parmesan as your heart desires.

Chorizo, pork ribs and pork shoulder make the base for this hearty Brazilian casserole with deeply savoury spiced pulses

Black bean & meat stew - feijoada

dried black bean

streaky smoked bacon

pork rib

chorizo cooking sausages

pork shoulder,

onions

chilli flakes

olive oil

bay leaves

tbsp white wine vinegar

rice parsley

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.

Travel to Brazil with this one-pot seafood stew. Served with white rice, fresh cilantro, and a squeeze of lime, it’s simple and delicious.

Moqueca (Brazilian Fish Stew)

red bell pepper

orange bell pepper

tomatoes tomatoes

cilantro

kosher salt, divided, plus more as needed

dendê oil (a.k.a. red palm oil)

cayenne pepper (optional)

(about 13-ounce) can full-fat coconut milk

seafood stock

white rice or cilantro rice,

Storage: Leftover moqueca can be refrigerated in an airtight container for up to 2 days.

The Kitchn

Kristina Razon

Step 1

Mince 3 garlic cloves. Finely chop 1 medium yellow onion (about 1 1/2 cups). Trim and slice 1 medium red bell pepper and 1 medium orange bell pepper into 1/2-inch-thick strips (about 1 1/2 cup each). Core and cut 2 fresh vine-ripened tomatoes into 1-inch chunks (about 2 cups).

Step 2

Cut 1 medium lime into wedges and reserve for serving. Finely grate the zest of the remaining lime into a small bowl, then juice the lime into the bowl. Pick the leaves and tender stems from 1/2 small bunch fresh cilantro and finely chop until you have 1/2 cup.

Step 3

Pat 2 pounds cod or halibut fillets dry with paper towels, then cut into 2-inch pieces. Season all over with 3/4 teaspoon of the kosher salt.

Step 4

Heat 2 tablespoons olive oil and 2 tablespoons dendê oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the garlic and onion and cook, stirring occasionally, until garlic is softened and the onions are translucent, about 3 minutes. Add both bell peppers and 1/4 teaspoon cayenne pepper if using. Continue to cook, stirring occasionally, until the peppers are softened, about 3 minutes.

Step 5

Add the tomatoes or 1 (13.5-ounce) can diced tomatoes with their juices. Cook, stirring occasionally, until the tomato juices are beginning to evaporate, about 3 minutes. Add the lime zest and juice, remaining 3/4 teaspoon kosher salt, 1 (about 13-ounce) can full-fat coconut milk, and 1 cup seafood stock. Stir until combined and bring to a simmer. Reduce the heat to low and simmer for 5 minutes.

Step 6

Add the fish and gently pressing down on them with a spoon to submerge in the broth. Cover and return to a simmer. Cook until the fish is just cooked through, about 5 minutes. Add half of the cilantro and gently stir to combine so as not to break up the fish. Taste and season with more kosher salt as needed.

Step 7

Serve with steamed white rice, garnished with the remaining cilantro and lime wedges for squeezing.

Creamy Brazilian Lemonade

limes

water

sugar

condensed milk

Scrub limes clean with soap and a brush or rough side of a sponge. Some limes have a waxy coating, you want to make sure this is scrubbed off because we’re using the peel.

Cut off the ends of all 4 limes and then roughly chop, leaving the peel on.

Add half the limes, half the water ,and half the sugar to a blender or large food processor. Blend for about 10-15 seconds.

Using a mesh strainer, strain the blended mixture into a pitcher. Discard the strained pulp.

Repeat process with the second half of the ingredients.

Once the second round is complete, stir the sweetened condensed milk into the pitcher until smooth.

Adjust sweetness to personal preference and serve over ice.

Top 6 brazil recipes from across the web

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Top Tags

Bahia-style Moqueca prawn stew

Caipirinha

Ixta Belfrage's porcini ragu

Black bean & meat stew - feijoada

Moqueca (Brazilian Fish Stew)

Creamy Brazilian Lemonade

Top 6 brazil recipes from across the web

The most viewed brazil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bahia-style Moqueca prawn stew

Caipirinha

Ixta Belfrage's porcini ragu

Black bean & meat stew - feijoada

Moqueca (Brazilian Fish Stew)

Creamy Brazilian Lemonade

The most viewed brazil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine