A beginner’s guide to Brazilian food

“It’s always around this time of year that I think back to my cooking trip to Brazil and all the recipes that I learnt there”, says Merrilees Parker, chef and TV presenter.

“There’s something about the tropical flavours and the hearty meat dishes that makes Brazilian food perfect for a miserable winter evening, so I’ve tested my favourite three recipes using ingredients that are easy to get hold of so you can recreate them at home.”

“All things Brazilian have become incredibly hip in this country over recent years, but the cuisine is still fairly unknown, so it’s ideal if you’re looking to throw an extra-impressive dinner party or cook for someone special. Use the extra cachaca and limes from the parfait recipe below to make some super-fresh caipirinhas and you’re away!”

Find out more about visiting Brazil at Braziltour.com.

KING PRAWN & COCONUT STEW (MOQUECA DE CAMARÃO)

This Bahian dish is a mixture of indigenous Indian, African and Portuguese, which makes it a fantastic illustration of the foody melting pot that is Brazilian cuisine. Originally it would have been cooked in banana leaves over hot coals. I cooked this dish with a fantastic chef called DaDa who had started a small restaurant in a favela (shanty town) in Salvador where she cooked classic Bahian cuisine. Her first restaurant was so successful she now has three!

Dende oil originated in Africa and is very popular in Bahian cuisine, it is made from palm and is a fantastic vibrant orangey gold colour. It is used for deep-frying and also for drizzling on dishes such as a moquecas, it has a slightly nutty flavour.

Serves 6

1 large onion, peeled and finely chopped
1-2 green finger chillies, seeded and finely chopped
3 medium tomatoes peeled, de-seeded & roughly chopped
1 garlic clove, chopped
1 small bunch of fresh coriander, roughly chopped
juice of 2 limes
900g/2lb raw king prawn, peeled & de-veined
1 tbsp light olive oil
300ml/1/2 pint coconut cream

TO SERVE
Coriander sprigs
2 tbsp dende oil (optional)

Place the onion, chillies, tomatoes, garlic, coriander and lime juice in a food processor with a generous pinch of sea salt. Blend to a puree then pour into a non-metallic bowl and add the prawns. Leave to marinate for 10 minutes.

Heat a wok or heavy based deep casserole dish. Remove the prawns from the marinade and keep to one side.

Add the oil to the pan and then add the marinade. Cook over a high heat for 2 minutes before adding the coconut cream. Bring to the boil and then turn down to a simmer for 2 more minutes when the sauce should be well combined and slightly reduced.

Next throw in your prawns and cook for 2 minutes or until the prawns are just cooked through. Check the seasoning before removing from the heat.

To serve, pour over the dende oil and sprinkle over the coriander sprigs. Serve with bowls of steamed rice.

WAGGONERS RICE (ARROZ CARRETEIRO)

This dish is so called because the Gauchos (Brazilian cowboys) would cook it on the wagons when they were out herding their cattle. It is a practical one pot dish with the Gauchos favourite ingredient - beef of course. I made this dish on a beautiful Ranch called Setembrina in the Rio Grande do Sul region in southern Brazil. The herds that are farmed there now are descendents of cattle that were originally bought from Spain to Argentina. Serve with grilled meat - we had a lovely lamb cooked over an open fire – or a steak, with a green salad.

SERVES 6-8

1.2 litres/2 pints chicken stock
4 tbsp light olive oil
450g/1lb, sirloin steak cut into 2cm/1inch cubes
2 garlic cloves, finely chopped
1 large Spanish onion, finely diced
1 red pepper, seeded and diced
1 green pepper, seeded and diced
1 tsp fresh soft thyme leaves
1/2 tsp dried red chilli flakes
450g/1lb short-grain rice (Spanish style calasparra ideally)
2 tsp paprika
4 large tomatoes, peeled, seeded and diced
5 tbsp chopped fresh coriander
salt and freshly ground black pepper

Heat the stock to boiling point. Heat half the olive oil in a large heavy-based sauté pan.

Add half the olive oil to the pan. Add the garlic and onion and cook for 1 to 2 minutes until the onion is softened but not coloured. Add the remaining oil along with the beef and peppers, continue to cook for 2-3 minutes until the beef is nicely sealed.

Add the thyme to the pan with the chilli flakes and rice and stir for about 2 minutes or until all the grains of rice are nicely coated and glossy. Stir in the paprika and then pour in the stock, allowing it to heat gently stirring occasionally.

Fold in the tomatoes and season to taste. Cover and continue to cook gently for another 15-20 minutes or until the rice is just tender, make sure you stir the dish every few minutes. Remove from the hob and leave to rest in a warm place for 10 minutes.

Finally stir in the coriander.

CACHACA & LIME PARFAIT

This was inspired by the most famous tipple to come out of Brazil, Cachaca – a kind of rum made from sugar cane - which is the key component of the Caipirinha cocktail now seen in trendy bars all over the world. I tried a dessert similar to this in the beautiful coastal town of Olinda, founded in 1537, which is now a UNESCO World Heritage Site. The city has a very strong Portuguese heritage that can be seen in both the architecture and the food, as well as the accommodation. Just like in Portugal, Olinda is home to many pousadas - a small family run hotel that is centred around food and local traditions.

Serves 8-10

175g/51/2oz sugar
3 un-waxed limes
4 egg yolks
400ml/1 pint double cream, lightly whipped
50ml/2oz Cachaca

TO SERVE
Tuille biscuits
Mint sprigs
Icing sugar

Line a 450g/1lb terrine or loaf tin with non-PVC cling film.

Zest two of the limes and juice them all.

Pour the sugar into a small heavy-based saucepan and add a tablespoon of water. Mix well with a wooden spoon then heat until the sugar has dissolved and the mixture is at the soft ball stage. This is when the sugar will drip continuously from a wooden spoon.

Put the egg yolks into a food mixer and whisk until light and fluffy. Next dribble the sugar syrup down the side of the bowl very slowing to allow it to cool before it blends with the yolks.

Once it is all incorporated fold in your cream, Cachaca, lime juice and Zest.

Pour the mixture into the terrine cover the top with the remaining cling-film and then freeze for at least six hours until set.

To serve, remove the terrine from the freezer and allow to stand for ten minutes. Cut into slices and serve with tuille biscuits and mint sprigs with a dusting of icing sugar.