Barbecue de Brazil

http://www.justbrazil.org/brazil/recipes/

Ingredients:
4 boneless, Chicken Breasts, skinned
2 Garlic Cloves, crushed
90ml/3fl.oz. Lime Juice
450g/1lb Beef Sirloin, cut into 5cm/2-inch cubes
225g/8oz Mexican Chorizo Sausage, cut into 5cm/2-inch lengths
16 Button Mushrooms
Vegetable oil
Salt and pepper

Preparation

1. Cut each chicken breast into 3 width ways and place the chicken in a large shallow dish, sprinkle with the garlic and pour lime juice over all. Refrigerate up to 4 hours, turning occasionally.

2. Thread chicken onto a skewer, the beef onto another, the sausages onto another and the mushrooms onto another.

3. Brush the skewered meats and mushrooms with vegetable oil and grill over medium heat, turning frequently and basting with more oil for about 10 minutes or until cooked through.

4. To serve - remove the skewers and arrange on a warmed serving platter. Season with salt and pepper and serve with a salsa of your choice.

Mandioca Frita (Brazil)

http://www.justbrazil.org/brazil/recipes/

Ingredients:
450g/1lb Cassava (manioc, Yucca)
Water
Salt
Vegetable Oil for deep-frying
Garlic or Onion Salt to serve

Preparation:

1. Peel the cassava and cut into 12mm/½ inch wedges. Place the cassava and salt in a large saucepan with plenty of water, bring to the boil then cook for 20-30 minutes or until tender.

2. Preheat the oil to 180C/350F.

3. Drain the cooked cassava well and dry on kitchen paper.

4. Deep fry in batches for 2-3 minutes until golden brown.

5. Drain on kitchen paper and sprinkle with a little garlic salt. Serve immediately.

Bolinhos de Bacalhau (Brazil)

http://www.justbrazil.org/brazil/recipes/

Ingredients:

1lb Dried Codfish (saltfish), soaked overnight
1 tbsp Butter
2 teasp freshly chopped Chives
2 teasp freshly chopped Parsley
+5oz finely chopped Onion
8fl.oz. Milk
1lb Mashed Potato
3 tbsp Flour
½ teasp Paprika
3 large Eggs, lightly beaten
Oil for deep frying

Preparation:

1. Drain the pre-soaked fish, place in a saucepan, cover with fresh water and simmer for 25 to 30 minutes.

2. Drain the fish well then remove bones and skin and chop finely. Set aside.

3. Heat the butter in a large saucepan, add the chives, parsley, onion, and chopped fish and cook over a medium heat, stirring, until the onion is translucent.

4. Remove from the heat and add the remaining ingredients. Mix well and allow the mixture cool for 10 minutes.

5. Preheat the oil to 180C/350F. With lightly floured hands, shape the cooled fish mixture into small balls.

6. Drop the balls into the hot oil, (you will have to do this in batches) and fry until golden brown on all sides. Drain on kitchen paper and serve warm.

Salada de Tomate (Brazil)

http://www.justbrazil.org/brazil/recipes/

Ingredients:

8-10 tomatoes
1 finely chopped onion
Parsley
Spring onion
Olive oil
Vinegar
Salt and black pepper to taste


Preparation:

1. Rinse the tomatoes.

2. Cut the tomatoes into small pieces.

3. Add finely chopped onion, parsley and spring onion.

4. Season the tomato salad with oil, vinegar, salt and pepper to taste.

After mix together serve immediately.

Salada de Palmito (Brazil)

http://www.justbrazil.org/brazil/recipes/

Ingredients:

1 16 oz. tin Hearts of Palm, drained and cut into 2.5cm/1 inch pieces
½ head Romaine Lettuce, shredded
Croutons
Salt and Pepper
The juice of 1 Lemon
1 tbsp Olive Oil
1oz freshly grated Parmesan Cheese


Preparation:

1. Place all the ingredients in a large salad bowl and mix well. Serve immediately.

Crab Meat Salad --Guyana

Ingredients:

2 tablespoons of olive oil
1 tablespoon of mayonnaise
1/4 cup of grapefruit juice
1/2 cup of grapefruit slices
2 tablespoons of lemon juice
8 ounces of crab meat, flaked
2 small avocados, cut in half
-hot pepper and salt to taste
-lettuce leaves for serving

Preparation:

Mix in the juices, oil, mayonnaise, and the seasonings to taste. Reserve 2 tablespoons of the above mixture and mix the rest with
the crab meat.

Fill cavities of the avocados with the salad and serve on a bed of lettuce then garnished with the grapefruit slices. Drizzle with the remaining mixture.

Caracas Chicken--Venezuela

Serves 4 in 70 minutes


Ingredients
3fl.oz. Olive Oil
2 Onions, cut into eighths
3 Large Tomatoes, chopped
1 Garlic Clove, crushed
A pinch of Chilli Pepper
¼ teasp Ground Turmeric
¼ teasp Ground Cumin
1 tbsp of Sugar
1 tbsp of Ginger Paste
14fl.oz. Coconut Milk
4fl.oz. Water

4 Chicken Breasts, cut into bite size pieces
4 Bay Leaves
Salt

Instructions

1. Heat the oil in a large saucepan, add the onion and sauté gently until soft and transparent.

2. Transfer the onions to a food processor together with the tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk and water and blend until smooth.

3. Add the chicken to the frying pan toss to coat then add the tomato mixture, bay leaves and salt, mix well, partially cover and cook for 45 to 50 minutes, stirring from time to time.

5. Remove the bay leaves before serving.