The lovely Alex sent in these absolutely delicious Brazilian dishes – we will spread them across a couple of posts. She recommends eating these dishes with a bottomless supply of Caipirinhas*
Alex with Feijoada
Feijoada (Seasoned Black Beans)
Ingredients: 450 grammes black beans, 1 large onion, 2 cloves garlic, 2 bay leaves, Salt and Black pepper (to taste), Small bunch of coriander, 1 Green chilli (seeded)
Optional (but recommended): Farinha de mandioca (manioc flour) (gari is similar, which you should be able to get from Indian or African grocers), Optional: 2 vegan chorizo sausages, 2 packs tempeh, Optional: 1 orange
1. Put the black beans to soak for 24 hours with plenty of water (at least 5 cm above the top of the beans). Add a soup spoon of olive oil when you put the beans to soak.
2. After the 24-hour soaking period, drain the beans, add plenty of fresh water and a bay leaf, and cook the beans (add water, if necessary, to keep the beans just covered). Stir from time to time. Simmer until the beans are soft.
3. While the beans are cooking (almost ready), heat some olive oil in a frying pan and fry the chopped garlic until it starts to brown. Then add the chopped onion and fry until golden. Add the seeded, chopped chilli and the finely chopped coriander leaves and stalks and fry. If using the chorizo, chop into chunks and fry with the rest. Add salt, black pepper and a bay leaf and stir in.
4. Take some tablespoons of the cooked beans and mash them in the frying pan together with the other ingredients you fried. Then add the contents of the frying pan to the simmering beans and stir in, and simmer for a little longer. If using the tempeh, chop into pieces and add while simmering.
5. Toast some farinha in a small frying pan, being careful not to burn it.
6. Peel and slice the orange into discs and arrange on top of the beans.
7. Serve the beans with Brazilian rice and the farofa (toasted farinha).
Alex served these with Couve a Mineira, collard greens, Minas Gerais style.
Wash, trim and shred 500 grammes of kale/collard greens and blanch in salted, boiling water for 5 minutes.
Drain thoroughly and fry in 25 grammes of Cookeen (or vegetable oil) for 5 minutes, stirring continuously.
Season to taste and serve in warmed serving dish.
Ingredients: 1 onion, 450 grammes long-grain rice, 1 tin of tomatoes, small bunch of fresh coriander
Heat 2 tablespoons of sunflower oil in a saucepan. Add 1 peeled and finely chopped onion and fry until just golden.
Stir in 450 grammes of long-grain rice and fry briefly, stirring all the time to stop the rice burning.
Add a tin of canned tomatoes, 1 teaspoon of salt and 1 litre of water.
Bring to the boil, cover and simmer for about 15 minutes until the rice is tender and the liquid absorbed.
Pull the leaves off the coriander stalks.
Serve garnished with coriander leaves in a warmed bowl.
*Watch out for vegan happy hour – coming soon!
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