British Invasion @ Orlando, Florida

BRITISH INVASION! A POP-UP DINNER 

ORLANDO, FLORIDA! 

NOVEMBER 6, 2014 - I WILL BE PREPARING A FEW PROPER ENGLISH TREATS AT REDLIGHT REDLIGHT BEER PARLOUR. 

$20 TICKET GETS YOU -- 1/2 SCOTCH EGG, CHEESE & ONION PIE AND A RARE ROAST BEEF YORKSHIRE PUDDING WITH ARUGULA, HORSERADISH CREAM AND ONION RINGS PLUS A PINT OF BEER.

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Pineapple Cake with Passion Fruit & Caipirinha Drizzle

During a visit to a local street market in Rio I find a stall set up next to a local jazz band selling Caipirinhas, lots of them! The owner of this stall/bar is Luizinho and he's a local legend. He set up his stall in the mid 1990's when he was placed in charge of serving cocktails during a political campaign. This triggered invites to other events which eventually led to his own business. Nowadays he is at his happiest talking to his customers, listening to music and of course making cocktails.

His caipirinhas are made in the traditional way with lime, sugar and Cachaca (Brazilian rum) but also with tropical fresh fruit and berries which make them very drinkable indeed. Luizinho then gets me behind his bar to give me a lesson in caipirinha making. As I look around I begin to understand exactly why he has chose this as his profession, the sun is shining, people are smiling, chatting and dancing. And of course the cocktails are flowing, it's a street celebration!

And what better way to celebrate than with cake... I've based the flavours in this cake around the caipirinha cocktail and my favourite combination that I tasted that day which was Cachaca, pineapple and passion fruit. 

ENJOY!

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My Pineapple Cake with Passion Fruit & Caipirinha Drizzle

Ingredients

• 1 medium pineapple, peeled, cored and sliced
• 175g caster sugar
• 125g plain flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 50g desiccated coconut
• 1 large egg
• 2 egg yolks
• 175g unsalted butter, melted, plus extra for greasing
• 250ml whole milk
• 1 teaspoon vanilla extract

For the drizzle:

• 2 passion fruit
• 50g icing sugar
• 50ml cachaca
• Juice of 1 lime

Method

Preheat the oven to 160 degrees Celsius or 325 degrees Fahrenheit and grease and line a 23cm springform cake tin with baking parchment.

Place the pineapple slices and 50 grams of the sugar into a large non-stick frying pan and cook gently for 4 to 5 minutes until caramelised. Set aside to cool.

Sift the flour, baking powder and salt into a large bowl and stir in the desiccated coconut and the remaining sugar. In a separate bowl, whisk together the egg yolk, eggs, melted butter, milk and vanilla until smooth.

Stir the mixture into the dry ingredients to make a smooth batter. Transfer a few spoonfuls of the batter into a separate bowl. Mix the pineapple slices with the larger amount of batter and pour into the lined tin.

Give the tin a tap to knock out any air bubbles then pour the reserved batter over the top. Bake for 40 to 45 minutes or until set with a slight wobble in the centre.

Transfer to a wire rack, leave to cool slightly then prick the surface all over with a toothpick or small skewer.

Meanwhile, cut the passion fruit in half and spoon the flesh into a small food processor. Pulse a few times to break down the pulp and loosen the seeds then pour into a bowl with the remaining ingredients.

Stir until the sugar has dissolved then spoon over the cake. Leave the cake to cool completely then cut into wedges and serve.

My Coxinhas

I reconnected with Daniela Narciso in São Paulo and she really wanted me to try one of Brazil's most famous snacks... COXINHAS! 

Daniela takes me to a new and upcoming monthly 'Street Food Festival' and introduces me to Pricilla Moretto who owns a restaurant downtown called Tangerine but comes along monthly to promote her business, build relationships with other traders and make her beloved Coxinhas.

Traditionally made with chicken breasts and cream cheese then wrapped in a flour and a chicken stock pastry, breadcrumbed and then deep fried. These snacks can be found mainly in bars served quite wonderfully next to a cold beer. Fresh, they are one of the finest bar snacks ever created, old and chilled they can be bland and disappointing.

Sao Paulo's Street Food Festival

Pricilla's on the other hand are anything but disappointing, she has made them since she was a child and believes her recipe is worthy of any dish even though she is now a restaurant chef and owner. She can sell up too 500 a day and her success is down to frying them fresh and serving straight away. She doesn't just stick to Chicken either, Duck & Apricot, Ox Cheeks and Truffled Mushrooms are just some of the other stuffings she produces. She's says if its tasty and fresh then it works. 

She then invited me behind the stall and teaches me how to fill and mould into the famous 'Chicken Leg' shape that they're known for. As look up, I notice her queue keeps getting bigger and bigger. Brazilians love them and now that I have been taught how to make Coxinhas, I totally have the bug and I am have made my very own version.

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My Coxinhas

Ingredients

• 6 chicken thighs

• 2 tsp hot smoked paprika

• 2 cloves garlic, peeled and crushed

• Olive oil

• Sea salt and black pepper

• 150g cream cheese

• 50g plain flour

• 2 eggs, beaten

• 100g dry white breadcrumbs

• Vegetable oil for deep frying

For the pastry:

• 500ml chicken stock

• 250g plain flour, plus extra for dusting

• 2 tbsp of unsalted butter

For the salad:

• Half a cucumber, peeled, deseeded and finely diced

• 1 banana shallot, peeled and finely chopped

• 1 red chilli, deseeded and finely chopped

• Small bunch basil, leaves shredded

• Small bunch mint, leaves shredded

• Juice of 1 to 2 limes

Method

Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Put the chicken thighs in a bowl with the paprika, garlic, a drizzle of olive oil and some salt and pepper and toss to coat.

Tip the chicken into a roasting tin, cover with foil and roast for 45 minutes. Remove the skins and shred the meat into a bowl. Mix with the cream cheese and season to taste.

For the pastry, bring the stock and butter to the boil in a large saucepan, season and gradually whisk in the flour. Cook for 2 to 3 minutes, stirring continuously, until the mixture comes together to form a stiff dough.

Transfer to a bowl, cover with clingfilm and chill for one hour. To shape the Coxinhas, dust your hands with flour, take a golf ball-sized piece of dough and roll into a smooth ball. Use your thumb to hollow out the centre then add a tablespoonful of the chicken filling.

Press the dough closed around the filling then pinch and roll the top to make a chicken drumstick shape. Repeat with the remaining dough and filling. Toss each Coxinha in flour, then dip in egg, then coat in breadcrumbs and lay on a baking sheet lined with greaseproof paper.

Refrigerate for 30 minutes until firm. Heat the oil for deep frying to 160 degrees Celsius or 325 degrees Fahrenheit.

Fry the Coxinhas in batches for 5 to 6 minutes until golden brown then drain on kitchen paper. Season with sea salt whilst still warm.

Meanwhile, combine the salad ingredients in a bowl and season to taste. Serve the warm Coxinhas with the salad.

BBQ Prawns with Roast Chilli Salsa

It's getting closer to kick off here in Salvador. There is a real party vibe from all the football fans. There is no other country that loves their football like they do here in Brazil, and I was just about to watch a live match. I hooked up with Paulo, he's a big supporter of the local street food and the local team Bahia Esporte Clube. I had some amazing street food outside the stadium, but I wanted Paulo to show me around inside the stadium. Paulo explains to me that Itaipava Arena Fonte Nova is brand new built for the 2014 World Cup and then goes on to tell me that he an extra surprise for me, the best seats in the arena! But before, we queued for grilled prawns. Have you ever seen that before, prawns at a football match? And they were amazing!

He was not allowed to tell me all the ingredients, but I will say this is one of the best football snacks I have ever had, and it gives me an idea to do something with prawns. 

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INGREDIENTS

• 24 raw tiger prawns, shells on
• 3 cloves garlic, peeled and crushed
• 1 teaspoon chilli flakes
• 1 tablespoon olive oil
• Sea salt and black pepper

FOR THE SALSA:

• 4 ripe tomatoes
• 2 red chillies
• 4 spring onions
• 1 clove garlic, peeled and crushed
• 1 teaspoon chipotle paste
• Juice of 1 to 2 limes
• Pinch caster sugar
• Small bunch coriander, roughly chopped
• Lime wedges, to serve

METHOD

Toss the prawns with the garlic, chilli flakes and oil, cover with clingfilm and refrigerate for 1 to 2 hours, or overnight if possible.

Meanwhile, make the salsa. Preheat the barbeque to a high heat, lay the tomatoes, chillies and spring onions on the grill and cook for 3 to 4 minutes until charred and starting to soften.

Remove from the grill and transfer to a chopping board. Roughly chop everything together then tip into a liquidiser and add the remaining ingredients. Pulse to a rough purée then season to taste and set aside. Meanwhile remove the prawns from the fridge and bring to room temperature. Lay the prawns on the grill and cook for 1 to 2 minutes on each side until pink. Transfer to a platter and serve with the salsa and lime wedges.

Perfect Pork and Beans

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INGREDIENTS

• 1 tablespoon lard
• 500g leftover roast pork belly, cut into large chunks (around 6 centimetres by 3 centimetres)
• 200g thick cut smoked bacon lardons
• 1 onion, peeled and finely chopped
• 3 cloves of garlic crushed
• 2 tins pink kidney beans, drained
• 500ml chicken stock
• 100g manioc (cassava) flour
• Knob unsalted butter
• 5 eggs, beaten
• Small bunch flat leaf parsley, chopped
• Sea salt and black pepper

FOR THE GARNISH:

• Left over crackling, broken into small pieces
• Bunch spring onions, finely sliced
• 1 red chilli, deseeded and finely chopped
• Hot pepper sauce

METHOD

Heat the lard in a large, heavy-based pan. Add the pieces of pork and fry for 2 to 3 minutes on each side until caramelised. Remove from the pan with a slotted spoon and transfer to a plate. Add the lardons to the pan, fry for 2 to 3 minutes until golden then remove from the pan with a slotted spoon. Add the onions and garlic to the pan, fry for 5 minutes until soft then add the beans. Cook for 2 to 3 minutes until warmed through then add the chicken stock, pork and bacon and bring to a simmer. Cook for 15 minutes until the beans are soft then gradually shake in the flour, stirring continuously until thickened.

Remove from the heat and leave to rest for a couple of minutes. Meanwhile, heat the butter in a heavy-based pan. Add the eggs and cook gently, stirring constantly until scrambled and just starting to set. Stir the eggs through the pork mixture, add the parsley and season to taste. Top with the pork crackling, spring onions and red chilli and serve with hot pepper sauce.

Brazilian Pies

During my time in the capital of Minas Gerais, Belo Horizonte, Brazil. 

Minas Gerais has one of the most rural countrysides in Brazil with many farms and plantations but it's the richness of it's interior thats translates into hearty and nutritious foods that locals enjoy in their homes and even better on the streets. I met up with chef Leonardo Paixao, Leonardo is a serious foodie and passionate chef. At just 7 years olds he started cooking with his grandfather and by the time he was 12 he was serving up culinary delights at family gatherings. Despite graduating from medical school, his food obsession won out and he now owns a successful restaurant, but is still very passionate about food served on the streets. He loves the rich history of the food here and how the land dictates it. Leo tells me that he is going to take me to try the best empadas, which is Brazilian for PIES and for me it doesn't get better! Plus it's the dish I am best known for (as some of you might already know ;)

But please don't confuse empada with an empanada. 

I met a brother and sister duo named Sheila and Humberto Abreu. They've been running their family empada stall for more than 25 years. Their stalls are the most recognised in Belo Horizonte and move to a different part of the city daily plus they also have four shops. That alone is proof that they must be doing something right. I tried three different versions of empada; chicken, cheese and prawn (which is their best seller). They were lovely, little parcels of tastiness, just perfect if you ask me! 

It was great to meet someone who makes pies with as much passion as I do and his flavours have inspired me to make my own pie with a Brazilian twist. I'm using a filling based on xim-xim, a popular Afro-Brazilian stew made of chicken and peanuts. 

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My Brazilian Pies 

INGREDIENTS

FOR THE PASTRY:

• 700g plain flour, plus extra for dusting
• 2 teaspoons salt
• 100g cold lard, cubed, plus extra for greasing
• 150ml cold water
• 2 eggs
• 2 egg whites
• 2 teaspoons white wine vinegar
• 2 teaspoons olive oil

FOR THE FILLING:

• 4 chicken thighs, diced
• 3 cloves garlic, peeled and crushed
• Juice of 1 lime
• Olive oil
• 2 onions, peeled and finely chopped
• 1 bunch spring onions, finely chopped
• 1 red chilli, deseeded and finely chopped
• Thumb sized piece fresh ginger, peeled and grated
• 2 teaspoons turmeric
• 2 cups dried shrimps, ground in a food processor
• 1 cup ground roast peanuts
• 2 teaspoons tomato purée
• 250ml hot chicken stock
• 50g creamed coconut, grated
• Small bunch fresh coriander, chopped

METHOD

First make the pastry dough. Rub the flour, salt and lard together with your fingertips until the mixture resembles breadcrumbs then make a well in the centre. Whisk together the water, egg, egg white and vinegar. Pour into the well and gradually mix together with a fork. Turn the dough out onto a lightly floured surface and knead gently until smooth. Wrap in clingfilm and set aside to rest at room temperature for 30 minutes.

Meanwhile make the filling. Combine the chicken thighs, garlic and lime juice in a bowl, cover in clingfilm and set aside to marinate for 15 minutes. Heat a splash of olive oil in a large, heavy-based pan and add the onions. Fry for 5 minutes until soft, then add the chicken pieces and fry for 2 to 3 minutes. Add the spring onions, chilli, ginger and turmeric and fry for a further 2 minutes until fragrant. Add the dried shrimps, peanuts and tomato purée, fry for a minute then add the chicken stock. Bring to the boil then simmer for 20 minutes until then chicken is tender. Add the creamed coconut and cook for a further 2 to 3 minutes until thickened. Remove from the heat, stir through the coriander and leave to cool.

Grease two 8 holes muffin tins with a little lard. Pinch off a small ball of pastry and press into the bottom of the tin to form a base. Repeat to make 16 bases then divide the cooled chicken mixture between them. Pinch off a piece of the remaining dough, flatten into a rough circle and press on top of the filling to form a lid. Use a round pastry cutter to trim the edges then repeat with the remaining pastry.

Whisk together the egg yolks and oil and glaze the tops of the pies. Transfer to the fridge to rest for 30 minutes before baking. Preheat the oven to 190°C. Glaze the pies with a little more of the egg yolk and oil mixture then bake for 20 to 25 minutes until golden brown. Transfer to a wire rack to cool slightly before serving.

Rump Steak with Bean Mash & Hazelnut Salsa Verde

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Ingredients

• 2 rump steaks, around 250g each

For the salsa verde:

• 75g roasted hazelnuts
• 1 bunch flat leaf parsley
• 1 bunch mint
• 1 bunch basil
• 4 anchovy fillets, drained
• 1 clove garlic, peeled and crushed
• 2 teaspoons Dijon mustard
• Juice of ½ a lemon
• 4 tablespoons olive oil
• Sea salt and black pepper

For the bean mash:

• 2 x 400g can of cannelloni beans
• 50g unsalted butter
• 200ml double cream
• Sea salt and white pepper

Method

Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.

Lay the nuts on a baking tray and roast for 8 to 10 minutes, shaking occasionally. Set aside to cool.

Blitz the remaining ingredients in a food processor until smooth, adding more oil to loosen if necessary. Roughly chop the nuts (do not add to the food processor) and add to the salsa, season to taste and set aside.

Drain the beans and heat in a saucepan with the butter and cream for 5 minutes until the beans are soft. Pour into a food processor and blend until smooth. Season to taste with salt and white pepper then return to the pan and keep warm until needed.

Heat a barbecue or griddle pan to a high heat. Season the steaks with plenty of salt and pepper then cook for 2 to 3 minutes on each side.

Transfer to a board to rest for 5 minutes, slice thinly then pour the resting juices into the salsa verde. Serve the steak with the bean mash and salsa verde.

Bean Fritters with Prawn and Mango Ceviche

My search for Brazil's best street food has brought me to it's first ever capital: Salvador de Bahia! 

Claudia's acaraje.

Salvador de Bahia is a city steeped in history and known as one the most spiritual places in Brazil being home to 365 Catholic churches, one for each day of the year. It's also one of the most significant locations for Candomble, a polytheistic religion. Candomble came to Brazil with the arrival of African slaves, and it's a popular religion in Salvador. Specific street foods go hand in hand with the faith as believers think it establishes a connection with the Candomble Gods, known as Orishas. This is so interesting and never thought I would find a religion linked to street food culture. William, my guide in Salvador took me to try acaraje, which is thought to be the oldest street food in Brazil from Claudia. Claudia is famous in these parts, the stall has been in her family for nearly 60 years and the square where she works from has been informally named after her grandmother, Dinha!

Claudia & I. 

So, what is acaraje? It is a bean fritter made of black-eyed peas fried in palm oil then filled with vatapa, a spicy paste made from shrimp, ground cashews, palm oil and a few other ingredients. It's then served with a salad called caruru, made out of green and red tomatoes, fried shrimps and homemade hot pepper sauce. 

William says that they are so popular that the whole of Salvador smells like palm oil because of it. 

Ararajes are a street snack so steeped in tradition, and I will stick with that principle for the fritter but giving the filling my very own fresh, modern twist. 

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INGREDIENTS

FOR THE CEVICHE:

• 250g raw tiger prawns, deveined
• 1 small red onion, peeled and finely chopped
• Juice of 2 limes
• 1 large mango, peeled, stoned and finely diced
• 1 to 2 red chillies, deseeded and finely chopped
• 1 ripe tomato, deseeded and finely chopped
• Small bunch coriander, finely chopped
• Sea salt and black pepper

FOR THE FRITTERS:

• 2 tablespoons dried prawn
• 1 onion, peeled and roughly chopped
• 1 clove garlic, peeled and crushed
• 2 x 400g cans black-eyed beans, drained
• 1 red chilli, deseeded and finely chopped
• 3 to 4 tablespoons plain flour
• Vegetable oil for deep frying

FOR THE GARNISH:

• Hot pepper sauce
• Lime wedges

METHOD

Bring a large pan of salted water to the boil, add the prawns and blanch for 1 minute. Drain the prawns, roughly chop and combine with the remaining ingredients to make your ceviche. Season to taste and refrigerate until needed. Cover the dried shrimp in boiling water and leave to soak for 15 minutes until softened. Drain, then blitz in a food processor with the onion, garlic and chilli until finely chopped. Add the beans, blitz until smooth and season to taste.

Tip into a bowl and gradually add flour until the mixture forms a stiff dough. Dip two spoons in a little oil and shape the mixture into 10 to 12 rough oval shapes. Heat the oil for deep frying to 160°C and fry in batches for 8 to 10 minutes until golden brown and crisp. Drain on kitchen paper and season with sea salt whilst still warm. Split the fritters open, stuff with the ceviche and serve with hot pepper sauce, lime wedges a cold beer.

Esfihas with Tuna Steak

Thirty years ago, Marco Maciel stepped onto the crowded beaches of Rio and introduced one of the oldest middle eastern snacks, the Esfihas. 

Today, after exposing this simple Middle-Eastern pleasure to an already enormous cultural center, Marco and his camel are still going strong. As competition loomed in the street food vendor ecosystem, Marco had to figure out a way to stand out.  Marco approached a Samba School where carnival floats are built and asked for help in the creation of a 6ft camel. The camel was given life, including specialised compartments for food and sauces, and is now the trademark that sets Mr. Maciel apart... making him Ipanema’s most colorful merchant!

And does it set him apart. His sales soar every day, providing some of the best and favourite Middle Eastern treats: the esfihas or pastry parcels, he can sell up to 1,000 a day!

Inspired by its exotic taste and the camel of course, I create my very own dough filled Middle Eastern creation.

Marco & I

Ipanema Beach

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My Esfihas with Tuna Steak 

INGREDIENTS

FOR THE DOUGH:

• 500g strong white strong flour, plus extra for dusting
• ½ teaspoon salt
• 7g sachet dried yeast
• 1 ½ teaspoon caster sugar
• 325ml lukewarm water
• 50g unsalted butter, softened
• Semolina flour for dusting
• 2 egg yolks
• 1 tablespoon olive oil

FOR THE FILLING:

• Olive oil
• 2 shallots, peeled and finely chopped
• 2 cloves garlic, peeled and crushed
• Pinch chilli flakes
• 2 tins peeled plum tomatoes
• 1 tablespoon tomato purée
• 1 teaspoon caster sugar
• 75g pitted Niçoise olives, roughly chopped
• Small bunch basil, leaves chopped
• Sea salt and black pepper
• 12 anchovies
• 200g feta cheese, crumbled
• 4 fresh tuna steaks, 175g each

METHOD

First make the dough. Tip the flour and salt into the bowl of a freestanding mixer with a dough hook fitted. Combine the water, yeast and sugar in a jug and stir until the sugar has dissolved. Set the motor running on a low speed and gradually pour the mixture into the flour. knead for 3 minutes then turn the speed up a setting and knead for a further 6 minutes. Once the dough is smooth and elastic, gradually add the soft butter and knead until incorporated. Transfer the dough to a lightly oiled bowl and dust the top with flour. Cover with a clean tea towel or a sheet of clingfilm and leave to rise in a warm place for 1 ½ hours until doubled in size.

Remove the tea towel and punch the dough once to knock the air out. Divide the dough into 12 balls then cover with a clean tea towel and set aside for 1 hour until doubled in size. While the dough is rising, make the sauce. Heat a little olive oil in a heavy-based pan, add the shallots and garlic and fry for 5 minutes until soft. Add the chilli flakes, tomatoes, tomato purée, sugar and olives and bring to a simmer. Cook gently for 25 to 30 minutes until thickened. Stir through the basil and season to taste. Set aside to cool.

Preheat the oven to 200°C. Dust the work surface with semolina flour and roll the dough out into small rounds, about 1 centimetre thick. Using your fingertips, press and turn the centre of each dough ball to create a rim around the edge (it should resemble a small, deep sided pizza).

Lay on baking sheets and leave plenty of space between each one as they will rise during cooking. Spoon a little sauce into the centre of each disc of dough then top each with and anchovy and a little feta cheese. Mix together the egg yolks and oil and brush over the edges of the dough.

Brazilian Steak and Chips

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INGREDIENTS

• 4 fillet steaks

FOR THE MARINADE:

• 1 onion, peeled and roughly chopped
• 1 green chilli, deseeded and roughly chopped
• 3 cloves garlic, peeled
• 75ml cachaça
• 1 tablespoon olive oil
• Zest of 1 lime

FOR THE ROAST GARLIC BUTTER:

• 1 bulb garlic
• 150g unsalted butter, softened
• 2 anchovy fillets, drained and finely chopped
• 1 tablespoon freshly grated horseradish
• 1 bunch tarragon, leaved finely chopped

FOR THE SALSA:

• Olive oil
• 250 grams baby spinach, washed and dried
• 1 banana shallot, peeled and finely chopped
• 1 yellow pepper, deseeded and finely diced
• 2 tomatoes, deseeded and finely chopped
• 2 teaspoons white wine vinegar
• Pinch sugar
• Sea salt and black pepper

FOR THE CASSAVA CHIPS:

• 1 kilogram cassava
• Vegetable oil for deep frying

METHOD

Combine the ingredients for the marinade in a food processor and blitz until smooth. Pour over the steaks, toss to coat then cover with clingfilm and refrigerate for 3 to 4 hours or overnight if possible.

Preheat the oven to 160 degrees Celsius or 325 Fahrenheit. Drizzle the bulb of garlic with a little olive oil, wrap in foil and roast for 25 to 30 minutes until soft.

Squeeze the flesh from the garlic bulb and mix with the butter, anchovies, horseradish and tarragon. Season to taste then spoon onto a sheet of clingfilm. Roll into a sausage shape, wrap tightly and refrigerate until needed.

For the salsa, heat a little olive oil in a large frying pan or wok, add the spinach and cook for 20 to 30 seconds until wilted. Add the remaining ingredients, stir to combine then remove from the heat. Season to taste and set aside.

Bring a large pan of salted water to the boil. Peel the cassava, cut into chips then boil for 8 to 10 minutes until softened but still holding their shape. Drain thoroughly and leave to steam dry for a couple of minutes.

Heat a large, heavy based frying pan or griddle over a medium-high heat. Drizzle the steaks with a little oil and season with plenty of salt and pepper.

Cook for 2 to 3 minutes on each side (or until cooked to your liking) then transfer to a plate to rest for 5 minutes.

While the steaks are cooking heat the oil for deep frying to 180 degrees Celsius or 350 degrees Fahrenheit. Fry the chips in batches for 2 to 3 minutes until golden brown then drain on kitchen paper. Season with sea salt whilst still warm.

Serve the steaks with the chips, spinach salsa and slices of the garlic butter.

Beef Jerky Salad

Back in Sao Paulo, My guide Flora wanted me try something South American, to be more specific from Bolivia. The Bolivian community is the fifth biggest ethnic group in Brazil, about 250,000 based in Sao Paulo. I was taken to Feira Rua Coimbra, which was started because a Bolivian lady began selling street food in the square and it became a real point of referral for the community, they then developed a need to set-up a proper fair. Rene Quisbert has been proudly selling his Bolivian fare since 2007, his speciality dishes are dried lama meat and peanut soup. I have to say that I was not familiar with Bolivian food. Rene made me stir-fried lama meat which is shredded and served with a boiled egg, potatoes, corn and peanut soup (which he served fries on top of... A first for me!)  I asked Rene why lama meat and why all the carbs? Lama meat? Because it is much leaner than beef and just as tasty and the carbs is due to the type of food that was traditionally served to workers in fields to sustain them through long working days,

Well, I have never seen or tasted street food quite like that, but the flavours do work and the combinations are like none other that I've tasted. The lama reminded me of dried beef jerky which I use in the next recipe for a spicy salad that would be ideal served for brunch.

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My Beef Jerky Salad 

Ingredients

• 3½ oz (100g) beef jerky
• 0.4 pt (250 ml) beef stock
• 1 red chilli, deseeded and finely chopped
• 1 clove garlic, peeled and crushed
• Thumb-sized piece root ginger, peeled and grated

For the dressing:

• 2 tbsps olive oil
• Juice of 1 lime
• 1 tsp Dijon mustard
• 1-2 tbsps reserved beef stock (from soaking beef jerky)
• Pinch caster sugar
• Sea salt and black pepper

For the crispy shallots:

• 4 banana shallots, peeled and finely sliced
• Vegetable oil for deep frying

For the salad:

• 1 cucumber, peeled, deseeded and cut into chunks
• 250 grams cherry tomatoes, halved
• 3 baby gem lettuce, leaves separated
• 250 grams French beans, trimmed and blanched
• Small bunch basil, roughly chopped
• Small bunch coriander, roughly chopped
• Small bunch mint, roughly chopped
• For serving:
• 4 eggs
• White wine vinegar
• Handful salted peanuts, crushed
• Lime wedges

Method

Put the beef jerky into a heatproof bowl and set aside.

Pour the stock into a small saucepan, add the chilli, garlic and bring to the boil. Pour the hot stock over the beef jerky, cover with clingfilm and leave to soak for 10 minutes until the beef jerky has softened.

Strain the beef and reserve the stock. Whisk together the ingredients for the dressing and set aside.

Tip the shallots into a small saucepan, cover with oil and set over a medium to high heat. As the oil gets hotter, the shallots will start to turn crisp and golden; at this point remove from the pan with a slotted spoon and drain on kitchen paper. Season with sea salt while still warm then set aside.

Meanwhile combine the beef and salad ingredients in a large bowl, toss with the dressing then tip into a large serving bowl.

Heat a large pan of water to simmering point and add the vinegar. Crack the eggs into the pan and poach gently for 4 to 5 minutes or until cooked to your liking. Remove from the pan and drain thoroughly.

Lay the poached eggs on top of the salad, scatter with the crispy shallots and crushed peanuts and serve with lime wedges.

Oxtail and Watercress with Black Pudding Polenta

So I met back with my guide in Salvador, William. I have enjoyed uncovering another aspect to street food and tasting such ancient recipes rooted with religious influence. William asked me how adventurous I was with my street food. A bit wry, I accept, and I'm taken to another street food speciality of Salvador, the passarinha. Jussara is known to have one of the best stalls in town and is especially famous for her passarinha, which is beef spleen and entrails. William tells me that Jussara works on her mother's stall and has a lot to live up to as her mum is one of Salvador's queens of Candomble food. The stall has been in their family for 60 years, and their food regularly gets voted as best in the town. The process is really long because you need to take all the skin off the entrails, marinate the meat, season it and fry it in palm oil. 

Beef Spleen.

Jussara's passarinha.

Jussara & I

This was my first time trying beef spleen, and I am hooked! And it's the use of offal that got me excited for this new dish. 

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My Oxtail and Watercress with Black Pudding Polenta 

 

INGREDIENTS

• 1 large onion, peeled and roughly chopped
• 2 cloves garlic, peeled
• Olive oil
• Sea salt
• 2kg oxtail, cut into thick slices
• 250ml red wine
• 500ml beef stock
• 400g tin chopped tomatoes
• 1 bay leaf
• Dash of Worcestershire sauce
• 2 large bunches watercress, roughly chopped
• Small bunch chives, finely chopped
• 3 tomatoes, peeled, deseeded and finely chopped

FOR THE GARNISH:

• 600ml chicken stock
• 150g quick-cook polenta
• 50g unsalted butter
• 50ml double cream
• 200g morcilla or black pudding, cut into 1cm cubes

METHOD

Purée the onion and garlic in a food processor with a dash of olive oil and a good pinch of salt. Tip into a bowl with the oxtail and toss to coat. Cover and refrigerate overnight.

Heat a little olive oil in a large, heavy-based casserole over medium-high heat. Drain the oxtail, reserving the marinade, and wipe off any excess. Fry the oxtail in batches until golden brown all over then transfer to a plate with a slotted spoon. Deglaze the pan with the wine then add the stock, tinned tomatoes, bay leaf, Worcestershire sauce and reserved marinade. Bring to the boil and return the oxtail to the pan then reduce the heat to a simmer. Cover with a lid and cook gently for 3 hours until tender, topping up with a little more stock during cooking if necessary.

Carefully remove the oxtail from the pan with a slotted spoon then increase the heat and reduce the sauce for a few minutes until thickened. Add the watercress then return the oxtail to the pan. Reheat gently then season to taste.

Meanwhile make the polenta. Bring the stock to the boil in a saucepan then quickly whisk in the polenta (make sure you whisk continuously to prevent the polenta from turning lumpy). Turn the heat down and keep whisking for 2 minutes or until the polenta has thickened and starts to pull away from the sides of the pan. Remove from the heat, stir through the butter, cream and morcilla and season to taste.

Serve the oxtail with the polenta and garnish with chopped chives and tomato concasse.

Duck Feijoada

I met Marlene Cruz, considered royalty at the Portela Samba School in Rio de Janeiro. She was the first queen of the school in the 1950's, and her speciality dish is feijoada that has been a favourite with the dancers at the school for years. She's got an incredible 60 carnivals under her belt.  

Marlene makes her feijoada monthly, and it includes 8kg of beans, ten kinds of meat served with kale, farofa, rice and oranges. It's a long process to make, her family all come together and start making it five days before the event, they cook together, drink beer and dance the samba. I like the sound of this dish.

Marlene invited me to her stall to try her legendary Feijoada. The taste is rich and very strong in taste. Over the many days of cooking, a big meaty stock with an earthy bean flavour has developed. Salty and smokey and being the heartiest of stews I have ever tasted. Served with kale and oranges, the latter making ease for digestion.

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My Duck Feijoada 

INGREDIENTS

• 500g black beans
• 350g smoked pork belly sliced into large slices
• 2 confit duck legs (from a jar)
• 250g smoked sausage
• 250g good quality pork sausages
• 250g smoked bacon lardons
• 2 onions, peeled and diced
• 5 cloves of garlic, peeled and crushed
• 2 bay leaves
• Small bunch parsley, finely chopped
• Buttered kale
• 2 oranges, peeled and sliced

METHOD

Put the beans and pork belly into two separate bowls, cover with cold water and leave to soak overnight.

The next day, drain and rinse the beans and set aside. Drain the pork belly and pat dry on kitchen paper.

Heat a large, heavy-based casserole over a high heat and add a spoonful of the duck fat from the jar. Fry the pork belly for 2 to 3 minutes until golden brown all over. Remove from the pan with a slotted spoon and fry the remaining meat, in batches, until golden brown.

Cut the sausages into chunky slices. Add a little more fat to the pan then add the onions and fry for 5 minutes until soft and starting to caramelise. Add the garlic and bay leaves and fry for a further 2 minutes.

Add the beans, cover with boiling water and simmer for 45 minutes until the beans start to soften. Add the browned meat and duck, cover and cook for 1 hour until the beans are soft and the duck meat is falling off the bone.

Sprinkle with the chopped parsley and serve with the orange slices and some buttered kale.

Tacaca (Hot and Sour Soup)

My quest to find the best of Brazil's street food has brought me to the largest city in the state of Amazonas, Manaus. Manaus was in incredible place - an urban metropolis in the middle of a tropical jungle, that is now home to over two million people. It may be a modern city, but when it comes to the food, it retains a strong Amazonian flavour. This is where I met up with Alice Souza, a born and bred Manaus resident and an expert on the local cuisine. Alice is passionate about her hometown and it's home grown ingredients. And she knows where to find all the best street food and the many stories that go along with the recipes. I asked Alice... What is the local dish that best describes home to her? And she told me that every time she comes back from a holiday she needs to have a bowl of Tacaca, it's the only dish that makes her feel at home. Alice took me to met Rosa Melo who took over the running of Tacaca de Gisela in 2004. Her soup has gained national recognition and was awarded the best in town. So what exactly is Tacaca? Alice explains that it is the ultimate indigenous legacy in Brazil. It is a shrimp soup that has a very sharp, distinctive flavour, which you apparently either love or hate... and it was exactly that ;) 

I asked Rosa says that people always try to guess the secret to her seasoning but she says you need to love what you do... and leave the rest to the experts! She produces over 400 litres of soup a week and has had to build an industrial kitchen a few metres away to meet the demand. The soup is served in bowls called cuias. They are made from the skin of the cuiera fruit and served with amazonian chicory. And when I asked for a spoon, I was told you can't eat or drink it, but rather you have to sip it (regardless of the weather) and then use a little wooden stick to eat the chicory and shrimps. And apparently, the amazonian chicory makes your mouth or lips numb. 

Well, I am not going to be able to make anything that is quite like this, but I have got a dish that is kind of up the same street. 

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INGREDIENTS

FOR THE DUMPLINGS:

• 150 grams minced pork
• 150 grams raw tiger prawns, deveined and finely chopped
• 1 spring onion, finely chopped
• 2 teaspoons rice wine vinegar
• 2 teaspoons cornflour
• Sea salt and white pepper
• 24 wonton wrappers

FOR THE SOUP:

• 1.5 litres fresh chicken stock
• 2 red chillies, finely sliced
• Thumb-sized piece root ginger, sliced
• 2 cloves garlic, bashed
• 150 grams fresh shitake mushrooms, sliced
• 1 tablespoon cornflour, mixed with 1 tablespoon cold water
• 6 spring onions, finely sliced
• Small bunch coriander, roughly chopped
• Juice of 2 to 3 limes
• Light soy sauce

Salt Cod and Potatoes

In the streets of Manaus, Raphael took me to the Eduardo Ribeiro Fair and what a huge variety of local and unusual fish there was. Raphael took me to meet Wigson, who serves a really tasty street food dish made from the biggest freshwater fish in the world. Pirarucu, which is the Amazonian cod and can reach to six feet long and weigh up to 200 kilos. Wigson creates a street food dish called pirarucu com casaca that translates to 'cod in a coat'. The cod is salted and served with fried plantains, potatoes, eggs, onions, peppers, parsley, cassava flour, sweet potatoes and coconut milk. The salt cod is left to soak in water for several days to get all the salt off, and then is cooked and put on an oven tray as a base. All other ingredients are sprinkled on top, mixed and baked. Wigson sells around 50 portions a day. 

Wigson then tells me that the best bit of the fish to eat is the tongue. It is said to have medicinal qualities; when dried and combined with guarana bark, which is grated and mixed with water. It is given to kill intestinal worms, YUM ;)

It's the use of salted fish in that dish that intrigues me, and I'll be using that method in my very own dish.

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My salt cod and potatoes 

INGREDIENTS

• 500g salt cod
• 1 bay leaf
• 1 litre milk
• 2 litres chicken stock
• 500 grams medium-sized waxy potatoes
• Olive oil
• 2 onions, peeled and thinly sliced
• 2 cloves garlic, peeled and crushed
• 150g pitted good quality green olives
• Small handful capers
• 3 roasted red peppers (from a jar), sliced 1cm thick
• Sea salt and black pepper
• 3 soft boiled eggs, peeled and halved
• Small bunch parsley, chopped

METHOD

Rinse the salt cod under running water for 10 minutes then place in a container and cover with cold water. Leave to soak overnight, changing the water 2 to 3 times throughout soaking.

The next day, drain the cod, place it in a saucepan with the bay leaf and cover with the milk. Bring to the boil, cook for 2 to 3 minutes then remove from the heat and leave to cool for 1 hour.

Drain and discard the bay leaf and flake the cod, discarding any bones. Meanwhile bring the chicken stock to the boil in a large pan, add the potatoes and simmer for 15 to 20 minutes until just soft.

Amazonian Cod. 

Drain and leave to cool then peel and cut into 1cm thick slices. Preheat the oven to 200Cor 400F. Heat a little olive oil in a large, heavy-based pan, add the onions and garlic and cook for 5 minutes until soft.

Add the potatoes and fry for 3 to 4 minutes until golden. Add the red peppers, capers, olives then remove from the heat and carefully stir through the cod. Season to taste then spoon into a large baking dish.

Bake for 15 to 20 minutes then remove from the oven and serve topped with the soft boiled eggs and a sprinkle of chopped parsley.

Lamb with Chimichurri Crust & Chorizo Potatoes

Ipanema. A beach made famous by nostalgic croons by universal musicians and infamous politicians, is home to a local favourite: a thirty year old Uruguayan sandwich. While this perfect meat feast sandwich is incredibly appealing to Rio’s residents, it has garnered respect from the tourist’s as well.

Ipanema has a direct translation to mean “bad, dangerous waters” and while the currents there may hold true, the sexiest beach in Rio De Janeiro/ the world remains one of the safest. If you take the locals lead, that is.

It was here I met with chef Gloria Gonzalez, at her sandwich stand in the well-known Posto 9. Ipanema beach separate by a series of posts, managed into different zones, each with their own unique atmosphere.

Her sandwiches, though, were enough to send my taste buds into their own unique terrain (of fire) and now, with my own recipe, I’ve discovered a way to not only send myself right back to Ipanema Beach to moments with Gloria, but also share the experience with you all:

Gloria, Flavia & I 

Flavia & I (in the sun) 

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My Lamb with Chimichurri Crust

Ingredients

• 2 French-trimmed racks of lamb

For the crust:

• Small bunch flat leaf parsley
• Small bunch fresh oregano
• 1 teaspoon capers
• 1 teaspoon capers
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• ¼ teaspoon chilli flakes
• Handful dry white breadcrumbs (around 20 grams)
• Sea salt and black pepper

For the potatoes:

• 500g baby new potatoes, halved
• 1 head of garlic, split into cloves
• 150g mini chorizo cooking sausages, skinned and halved lengthways
• Knob of unsalted butter

For the garnish:

• Large bunch asparagus spears, trimmed
• 1 tablespoon balsamic glaze
• 2 tablespoons freshly grated Parmesan

Method

Combine all of the ingredients for the crust, except the breadcrumbs, in a food processor and blitz until smooth. Set aside 4 tablespoons of the sauce then add the breadcrumbs to the remainder. Drizzle the lamb with olive oil and season with salt and pepper. Heat a large frying pan over a high heat, add the lamb racks and sear for 3 to 4 minutes until golden brown all over. Remove from the pan and set aside to cool. Preheat the oven to 200°C.

Lay the lamb on a roasting tray and pack the crust mixture over the meat. Roast for 8 to 10 minutes then transfer to a warm plate to rest.

Meanwhile, parboil the potatoes in a large pan of salted boiling water for 5 minutes then drain thoroughly. Heat a little olive oil in a large sauté pan, add the potatoes and fry for 5 minutes until golden. Add the butter and garlic and cook for 2 to 3 minutes until the garlic has started to soften. Add the chorizo and cook for 7 to 8 minutes until the potatoes are cooked through and the chorizo is crisp.

Blanch the asparagus in a large pan of salted boiling water for 2 to 3 minutes then drain thoroughly. Drizzle with the balsamic glaze and a little olive oil and sprinkle with the Parmesan. Carve the lamb into the cutlets and serve with the potatoes, asparagus and reserved sauce.

Mango Tarte Tatin with Coconut & Peanut Brittle

Salvador! The biggest and busiest city in the northeast of Brazil, Salvador is known for its architecture, history, music and mind-blowing gastronomy. The locals pride themselves on using regional produce and there's a huge variety of natural products to choose. I met Mariana, who's got a huge knowledge of the local produce, but she is actually from the south of Brazil. She says that when she arrived in Salvador, they introduced her to a completely different world. Where the variety of fresh produce is almost overwhelming, from palm oil to green tomatoes, there is a lot more choices. The variety of local products together with a strong African influence makes the food of Bahia utterly special. One of the ever present products is coconut and the Bahia state is the biggest consumer of coconut in all of Brazil. I was then taken to try Cocada - A sweet coconut snack made with condensed milk. The Brazilians like their treats sweet and everyone seems to have a sweet tooth!

The coconut and it's flavours have inspired this dessert and with the abundance of mango juice in Brasil I just had to incorporate their flavour into this dish. The crunchiness of the brittle works well with the soft mango and giving a real tropical kick to it too.

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My Mango Tarte Tatin with coconut and peanut brittle 

INGREDIENTS

FOR THE COCONUT BRITTLE:

• 150g caster sugar
• 50g salted peanuts, roughly chopped
• 25g dessicated coconut

FOR THE MANGO TARTE TATIN:

• 150g caster sugar
• 50g unsalted butter
• 2 mangos, peeled and cut into thick wedges
• 1 sheet ready rolled puff pastry

METHOD

Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.

Line a baking sheet with greaseproof paper or a silicone sheet. Pour the sugar into a heavy-based, non-stick frying pan and set over a medium heat. Gently tilt and swirl the pan (do not stir) until the sugar has melted and turns a deep caramel colour.

Add the peanuts and coconut and stir to combine. Pour the mixture into the lined tray and leave to cool. When cool, break into shards and set aside.

For the mango tart, unroll the pastry and cut out a circle the same diameter as the pan you’re going to use. Heat the sugar and butter in a 20cm non-stick frying pan until the sugar has melted and turned a deep caramel colour.

Remove from the heat and leave to cool slightly. Add the mango wedges and shake gently until they start to caramelise. Remove from the heat then lay the pastry over the top.

Bake for 20 minutes until the pastry in risen and golden. Leave to cool slightly then turn out onto a plate. Serve the mango tart topped with shards of the brittle.

Pineapple, Prawn and Okra Salad

Mariana guides me to a market in Salvador where you can find the best selection of raw ingredients, the Feira de Sao Joaquim. The market takes place every day in Salvador's lower city and was established in 1960. It is the biggest free market in Salvador boasting the best local products coming from all over the state. 

Mariana walks me thru the market and takes me to try a few of the most used ingredients in this region. I tried cashew fruit, the nut is actually above the fruit, you would never believe it was from the same plant. Okra called quiabo in Brazil, is used in some of the most traditional dishes and dried smoked shrimps are an absolute local delicacy. And lastly, palm oil is the base of many Bahian dishes and it is often used to fry or flavour stews, giving them their authentic orange colour.  

Well, there was certainly no shortage of inspiration in the market in Salvador and just being around this fantastic produce has inspired this dish - Pineapple, Prawn & Okra Salad. 

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My Pineapple, Prawn and Okra Salad

INGREDIENTS

• 1 large pineapple
• 100g bulgur wheat
• 200ml hot chicken stock
• olive oil
• 1 large onion, peeled and finely chopped
• 2 cloves garlic, peeled and crushed
• 2 red chillies, deseeded and finely chopped
• 125g okra, trimmed
• 125ml dry white wine
• Juice of 1 lime
• Small bunch of parsley, finely chopped
• Small bunch basil, finely chopped
• Small bunch coriander, chopped
• 150g raw tiger prawns shelled and deveined
• Sea salt and black pepper
• 50g parmesan cheese, finely grated

METHOD

Preheat your oven to 200C or 400F.

Cut the pineapple in half lengthways, cut out the core and discard. Scoop out most of the flesh, leaving some inside, then cut into small dice and drain off any excess juice.

Put the pineapple halves onto a baking tray, cut side up, and roast for 10 minutes until softened. Meanwhile bring the stock to the boil, pour over the bulgar wheat and cover with clingfilm.

Leave to stand for 15 minutes then remove the cling film and fluff the grains with a fork. While the bulgar wheat is soaking, heat a little olive oil in a saucepan, add the onion, garlic and chilli and sweat gently for 5 minutes until soft. Increase the heat, add the okra and cook for 2 minutes.

Add the wine, bring to the boil and cook for a further 2 to 3 minutes. Add the prawns, cook quickly until just pink then remove from the heat.

Stir in the pineapple, bulgar wheat, lime juice and herbs then divide the mixture between the pineapple halves. Sprinkle with parmesan cheese and place under a hot grill for 2 to 3 minutes until golden brown and bubbling.

Leave to cool for a minute before serving.

My Brazilian Brunch

My journey continued to Manaus, the largest amazonian state, where I met my guide, Raphael Lopes. At 23 years old, he is the youngest food hunter of the national food blogging movement. But his young age doesn't stop him being extremely decisive about what he does and doesn't like. He's a serious foodie and a strict critic. Raphael introduces me to Pedro Bezerra, he runs one of the busiest food stalls in Manaus' market and serves up to a whopping 500 Amazonian breakfasts every Sunday!  It includes coffee (of course!), tapioca pancakes filled with different fruits, cassava cake and x-caboquinho - the ultimate Amazonian sandwich with fried plantain, cheese and tucuma fruit (a native palm fruit). Pedro says that he has to stay ahead of the game as there are 28 competitors all located in the small market. The high demand is only a two-hour gap and he has the average preparation time down to 5 minutes and all seven of his team have perfected their specific technique.  He says they run as smoothly as a 'formula one pit stop team' ;) 

I certainly think that the Amazonian breakfast gives the British fry up a run for its money and that a fruity breakfast can be as delicious. I love all the options on the table and different dishes you can eat at once and it's given me a brilliant idea for my own Brazilian brunch. 

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My Brazilian Brunch

INGREDIENTS

FOR THE PANCAKES:

• 7 oz (200g) sour manioc starch
• Pinch salt
• 4.4 fl oz (125 ml) water
• 7 oz (200g) gouda cheese, grated
• 8 thin slices air-dried ham

FOR THE GUAVA FRENCH TOAST:

• 1¾ oz (50g) caster sugar
• 1 tsp ground cinnamon
• 0.4 pt (250 ml) whole milk
• 3 eggs
• 1 vanilla pod
• 2 tbsps icing sugar, plus extra for dusting
• 8 slices day-old brioche loaf
• 5¾ oz (160g) guava paste, thinly sliced
• 3½ oz (100g) curd cheese
• 1¾ oz (50g) unsalted butter

METHOD

For the pancakes pour the flour and salt into a large bowl then gradually sprinkle in the water, mixing with your fingertips as you go.

Rub the water and flour together until the mixture resembles very fine breadcrumbs then sieve into a clean bowl.

Heat a small, non-stick frying pan over medium-high heat and add 2 to 3 tablespoons of the mixture.

Use the back of a spoon to spread the mixture into an even layer then cook for 20 to 30 seconds until the pancake easily lifts from the side of the pan.

Turn the pancake, sprinkle over a little cheese and top with a slice of ham. Cook for 30 seconds then slide onto a board and either fold in half or roll up. Repeat with the remaining flour and filling.

For the French toast combine the caster sugar and cinnamon in a small bowl and set aside. whisk together the milk and eggs. Split the vanilla pod, scrape out the seeds and whisk into the mixture with the icing sugar.

Spread the curd cheese over half of the brioche slices and top other half with the guava paste and sandwich together.

Dip the brioche sandwiches into the egg mixture, making sure the liquid soaks into the bread. Heat a knob of butter in a large, non-stick frying pan and fry the bread slices for 2 minutes on each side until golden brown.

Transfer to a plate and dust with cinnamon sugar. Serve the pancakes and French toast with a fresh orange juice and black coffee.

Brazilian Beef Brisket & Coffee Pie

Bruno and I roasting coffee

Bruno and I enjoying a cup of his coffee

Minas Gerais is the biggest producer of coffee in Brazil and Brazil handles a third of all the coffee in the world. To put it into perspective, out of every three cups of coffee produced worldwide, one of them is from Brazil. So I wanted to find out more and I was told there's a place where they passionately believe the preparation and consumption of coffee is an art - The Coffee Academy. I hadn't even gone inside yet and there was an amazing aroma of fresh coffee. I met Bruno Souza, the owner of this two-story coffee haven, where he creates, tastes and evaluates everything coffee! Bruno is a fourth generation of a coffee making family, he is a real character and exudes enthusiasm and information. That day, I roasted coffee for the first time.  To joke with Bruno, I asked him how much coffee he drinks through the day and he says that on an average about a litre and a half of brewed coffee and two or three espressos. Could you imagine yourself after that amount of coffee?

Bruno explains to me that coffee is not just for sweet dishes but also for savoury dishes, that was surprising to me. So I left with a bag of Bruno's coffee and used it to inspire me to create my very own savoury dish, CHECK IT OUT! 

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My Brazilian Beef Brisket & Coffee Pie 

INGREDIENTS

• 2 tablespoons olive oil
• 1.5 kilograms beef brisket, cut into large chunks
• 75 grams plain flour
• Sea salt and black pepper
• 2 onions, peeled and finely sliced
• 3 cloves garlic, peeled and crushed
• 2 red peppers, deseeded and diced
• 2 dried ancho chillies, soaked in boiling water until soft then roughly chopped
• 400 millilitres dry white wine
• 500 millilitres freshly brewed coffee
• 2 x 400 millilitres cans black-eyed beans, drained and rinsed
• Small bunch coriander, roughly chopped

FOR THE CASSAVA MASH:

• 1 kilograms cassava, peeled and cut into chunks
• 50 grams unsalted butter
• 50 millilitres double cream
• 100 grams mature cheddar cheese, grated

METHOD

Heat the oil in a large, heavy-based casserole. Toss the beef in seasoned flour and fry in batches until golden brown all over.

Add a little more oil to the pan then add the onions and fry for 5 minutes until softened. Add the garlic, peppers and ancho chilli and fry for a further 5 minutes. Add the wine, bring to the boil and cook for 5 minutes to burn off the alcohol.

Return the beef to the pan, pour over the coffee and bring to a simmer. Cover and cook for 2 hours, stirring occasionally. Stir through the chopped coriander and season to taste.

Meanwhile, boil the cassava in a large pan of salted boiling water for 20 minutes until soft. Drain thoroughly then mash with the butter and cream.

Spoon half of the mash into the bottom of a heatproof serving dish, top with the beef and spoon the sauce over the top.

Top the beef with the remaining mash, sprinkle with cheese and cook under a hot grill for 5 minutes until the cheese is golden and bubbling.