Chefe Molano
COUVE MINERA
Serves 6
1 pound kale
1 clove garlic, minced
1 medium onion, chopped
2 tablespoons olive oil
Wash and drain kale thoroughly. Bunch the leaves together and cut into 1/4 inch strips. sauté the garlic and onion in oil. Add kale and cook over moderate heat for about 5 minutes. Kale should be soft but not discolored.
Chefe Perez
FEIJOADA
Ingredients (serves 6)
• 300 g (11 ounce) pork
• 200 g (7 ounce) spareribs
• 200 g (7 ounce) beef
• 200 g (7 ounce) sausage
• 100 g (3.5 ounce) bacon
• 500 g (1 pound) dried, small black beans
• 100 g (3.5 ounce) chopped onion
• 4 finely chopped cloves of garlic (or more to taste)
• 3 teaspoons of finely chopped red pepper
• 2 bay leaves
• chopped chives
• salt
• baking oil
Preparation
Rinse the beans thoroughly. Remove the discoloured beans. Soak the beans overnight.
Put the beans and their soaking water in a pan. Add water (double the amount of the beans) and bring it to a boil. Boil rapidly for 10 minutes and let it simmer. Add boiling water when necessary so that the beans do not dry out. The beans are ready when they are tender: if you take one between your fingers, you can crush it to paste. Cooking the beans will take 2 to 3 hours but if you use a pressure cooker you can do it in 30-45 minutes. Do not add salt in this stage as it hardens the beans.
Cut the pork, the beef and the bacon into small pieces. Remove the skin from the sausage and cut it in pieces as well. Sauté the garlic and the onion in a frying pan. Add the bacon and fry until the bacon is lightly browned. Add the rest of the meat and the bay leaf and fry it well.
Add your beans and their liquid to the onions in the frying pan. Bring to a boil and allow to simmer until your liquid thickens because of the crushed beans. Season with salt and pepper. Serve with rice.
Serving
The feijoada is served by putting the pot, the rice and the side dishes on the table.
Always serve with rice. Common side dishes are farofa, couve mineira, and orange (Peel the oranges and cut into thin slices. Arrange the slices on a plate).
Variations
Originally, feijoada was made with more types of meat than presented above. You can make variations on this recipe by using other ingredients, depending on the availability and on your taste.
A kind of meat that is often used is carne seca. This is salted and dried beef. You can use this to replace the beef in the recipe. Desalt the carne seca by soaking it in several changes of water for about 3 hours before you use it.
Chefe Lepervanche
QUINDIN DE COCO
Ingredientes:
15 yemas
3 1/2 tazas de coco rallado (280 g)
30 g de manteca (ablandada)
1/2 kg de azúcar
Preparacion:
1. Hierva una taza de agua con 1/2 taza de coco durante 10 minutos. Cuele el agua de coco y elimine el coco (ó 1 taza de leche de coco).
2. Pase las yemas, añada el agua de coco fría y mezcle con el resto de los ingredientes hasta formar una pasta homogénea. Vierta en una fuente baja, cubierta con mantequilla o en moldecitos pequeños enmantecados.
3. Lleve al horno a baño de maría, a temperatura moderada (entre 20 y 30 minutos) hasta que se dore la cubierta.
Sírvalo frío, cortado en cuadritos o desmoldado y decorado con crema y frutas, si lo desea.
