2-3 long red chillies, seeds removed, finely chopped
10-12 garlic cloves, peeled, finely chopped
2 large handfuls finely chopped curly-leaved parsley, leaves only
4 heaped tsp dried oregano
2 tsp sea salt flakes
5 tbsp red wine vinegar
4-5 tbsp extra virgin olive oil
5 tbsp cold water
For the barbecued sirloin
1 x 2kg/4½lb well-hung boneless beef sirloin, not rolled (weight after bone removed)
freshly ground black pepper
For the chimichurri sauce, place the chopped chillies and garlic into a bowl.
Add the remaining chimichurri sauce ingredients and stir well until combined. Cover the bowl with a sheet of cling film, then set the mixture aside for 4-6 hours to allow the flavours to infuse, or preferably overnight.
One and a half hours before serving the meal, light the barbecue outdoors and leave the coals to heat through for one hour.
When the coals are white hot and the flames have died down, suspend a cooking rack 25cm/10in above the coals.
Season the beef sirloin all over with salt flakes and freshly ground black pepper, then place the seasoned beef sirloin, fatty-side down, onto the cooking rack. (NB: Ideally, during cooking, the barbecue should be covered with a lid and the vents should be open.)
Sear the fatty side of the sirloin for 4-6 minutes, or until golden-brown, then turn the beef over and continue to cook for 20-25 minutes.
Turn the sirloin steak over again and continue to cook for a further 20 minutes (for medium), or until the sirloin is barbecued to your liking.
When the beef sirloin is cooked to your liking, remove it from the barbecue and set aside to rest for ten minutes, before carving into thick slices.
To serve, arrange 2-3 slices of the barbecued beef sirloin onto serving plates and spoon over the chimicurri sauce.
BBC - Food
Serves: 6
Preparations time: 45 minutes, plus 20 minutes' chilling time
Cooking time: 30 minutes
Ingredients
For the shortcrust pastry
300g/10½oz plain flour, plus extra for flouring
pinch salt
30g/1¼oz cold lard, cut into cubes (optional - you can use all butter if you prefer)
85g/3oz cold butter, cut into cubes
2-3 tbsp cold water
1 free-range egg, beaten with a pinch of salt
For the white sauce
30g/1¼oz butter
30g/1¼oz flour
600ml/1 pint milk
3 tbsp double cream
2 tsp Dijon mustard
1/3 chicken stock cube, crumbled
For the filling
2 large leeks
30g/1¼oz butter
3 Cox apples, cored and cut into large pieces
70g/2½ oz bacon lardons, or streaky bacon, diced
10 boneless chicken thighs, diced
1 bunch tarragon, leaves only (optional)
freshly ground black pepper
BBC - FOOD
You can certainly add a handful of basil to this for more traditional flavor - you'd still get the added nutritional perks from the broccoli. And by all means, feel free to cook your broccoli in a skillet with a bit of salt, olive oil, and water. This way you won't lose as many nutrients in the cooking process - the boil and drain method takes more nutrients out of the final dish. I did the boil out of convenience this time around.
1 medium head of broccoli (about 3 cups), cut into very small florets
1/2 cup walnuts, toasted
1/3 cup Parmesan, freshly grated
1 clove of garlic
juice of 1/2 a lemon
1/4 teaspoon + fine grain sea salt
1/3 cup extra-virgin olive oil
1/2 pound (8 ounces) dried whole wheat pasta (bite-sized - fusilli, penne, etc)
3 handfuls of spinach or chard, well chopped
handful of oily black olives, pittedmore Parmesan for serving
Bring two pots of water to a boil, one large, one medium. In the medium pot you'll cook the broccoli, the large can be used for the pasta.
To cook the broccoli, salt the boiling water and add the broccoli. Cook for just twelve seconds. Drain immediately and run cold water over the broccoli to stop the cooking. Reserve a few of the small broccoli trees and puree the rest in a food processor along with the walnuts, Parmesan, garlic, lemon juice and salt. Drizzle in the olive oil while still blending. Taste, adjust with more salt or lemon juice if needed and set aside.
To cook the pasta, salt the boiling water generously and add the pasta. Boil until just barely tender. Drain, transfer the hot pasta to a large bowl and stir in the spinach, it should wilt. Gently stir in about half of the pesto. Taste, add more pesto to your liking. Served topped with olives, the reserved broccoli florets, and a dusting of Parmesan cheese.
Makes about 6 side servings.
4 Veal shanks
1 onion chopped
4 cup celery chopped
4 cup carrots chopped
2 cup mushroom
1/4 cup prosciutto chooped
1 cup San Marzano whole plum tomatoes
4 cup chicken broth
3 bay leaves
parsley
salt pepper
oregano
olive oil
Pre heat oven
to 375°F
In a heavy bottom braising pot brown the veal shank on all sides and remove. In the same pot add onion, celery, carrots, mushrooms and prosciutto and saute until translucent and
slightly caramelized. Place veal shanks back in pot with tomato,
chicken broth, bay leaves.
Season with salt, pepper, oregano and cover.
Put in pre-heated oven and cook for 2 hours.
La Bussola
Ingredientes
1 xícara de chá de farinha de trigo integral
1 xícara de chá de farinha de trigo
1/2 colher de chá de sal
3/4 de xícara de chá de água morna
3 colheres de sopa de ghee ou manteiga
azeite
Preparo
Numa tigela, misture as farinhas e o sal. Adicione a água e trabalhe bem a massa até que não grude nas mãos. Se estiver muito seca, acrescente aos poucos, mais água morna para que a massa fique bem fofinha. Polvilhe uma superfície lisa com farinha de trigo e trabalhe bem a massa até que fique elástica. Faça uma bola, coloque numa tigela ligeiramente untada com óleo e cubra com um pano úmido. Deixe descansar por 30 minutos. Mais uma vez, polvilhe com farinha uma superfície lisa, trabalhe a massa mais uma vez e divida em 10 a 12 bolas. Abra as bolinhas em discos bem fininhos com um rolo de macarrão. Aqueça uma frigideira anti-aderente grande, coloque os discos, um por vez, e cozinhe até que inche, cerca de 1 minuto. Vire e cozinhe mais uns segundos, até dourar. Espalhe ghee num dos lados do pão, e coloque numa cestinha. Cubra com um pano para mantê-lo aquecido até a hora de servir.
Ingredients
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
3/4 cup hot water or as needed
Directions
In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.
Ingredienti
60g Farina bianca
Un pizzico di sale
Acqua, q.b.
Ghee,Burro q.b.
olio di oliva
*Il ghee è un burro concentrato e chiarificato.
The origin of the feijoada runs back to the sixteenth century with the introduction of slaves in Brazil. Slaves were used for many things, cotton production, cocoa production, rubber and with the goldrush boom for extraction of dimonds and mine digging.
The culinary culture of Africa was mixed with the European food traditions. The African slaves had the basic bean stew, the Portuguese added the linguiça (sausage), and the Indians added the farofa (toasted manioc flour). The result was a particularly "heavy" dish wich lasted long and gave the workers the energy they needed, the feijoada!
Today the feijoadas are widely famous in Brazil and most restaurants has a special day they serve this nutritious meal. Also outside of brazil the different feijoadas are receiving word as delicious recipes! And I must admit that I never miss a chance to get me a real traditional national dish of Brazil when I’m out travelling.
The problem can be to find the right ingredients outside of Brazil. This is usually solved by exchanging the missing products with something similar.
Ingredient
4 ripe avocados, peeled, seeded
1 tsp ground cumin
1 ripe, medium Roma tomato, seeded, diced
½ Cup minced sweet white onion
2 serrano chilies, seeded, minced
¼ Cup chopped cilantro leaves
4 Tbsp fresh lime juice
Hot pepper sauce, sea salt, white pepper to taste
Instructions
Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently - leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.
Ingredients
3 yellow peppers
200g/7oz small plum tomatoes
1 clove garlic, finely chopped
6 tbsp of Italian extra virgin olive oil, plus extra for brushing
10 basil leaves, roughly chopped
salt and freshly ground black pepper
12 slices prosciutto
1 loaf ciabatta bread, about 30cm/12in long parmesan cheese, for shaving
Instructions
1. Preheat the oven to 220C/428F/Gas 7.
2. Place the whole yellow peppers on a baking tray and roast them for about half an hour.
3. Remove from the oven and immediately transfer them into a large bowl. Cover with cling film and leave covered until the peppers are cold. The steam will make it easier to peel the peppers.
4. Once cooled, peel off the skins, remove the seeds and slice. Place in a bowl.
5. Cut the tomatoes in half and mix with the roasted peppers, garlic, extra virgin olive oil and basil. Season with salt and freshly ground black pepper.
6. Place the slices of prosciutto on a baking tray and grill for 2-3 minutes on each side until crispy.
7. Cut the ciabatta loaf into three equal pieces and then cut each piece in half through the middle horizontally. Brush both sides with olive oil and toast them on a griddle pan until golden.
8. To serve the bruschetta, place two slices of crispy prosciutto on each piece of ciabatta. Divide the pepper and tomato mixture between each piece and top with shavings of parmesan.
9. Serve immediately.
By Gino D'Acampo
