Week 5 Term 3 2016

Celebrate Rio Olympics with Brazilian Food

Crispy Potato Salad (Salpicao)
www.sbs.com.au/food/recipes/
This is one of the most popular salads in Brazil. Usually it's made with ham and chicken, but this version uses smocked chicken breast. It's an unusual combination of ingredients, but it's incredibly tasty.

      Serves 6, Preparation 15 mins, Cooking 15 mins.

Ingredients
      . 180 g frozen corn kernels

• 100 g (⅔ cup) frozen minted peas
• rice bran oil or sunflower oil for deep frying
• 350 g potatoes, julienned
• 200 g smoked chicken breast, shredded
• 2 carrots, shredded
• ½ red onion, finely diced
• 100 g pitted green olives, finely diced
• 60 g (½ cup) raisins
• 125 g (½ cup) whole-egg mayonnaise
• 30 g chives, chopped
• 30 g parsley, chopped

Instructions
Blanch the corn and peas in boiling water, then drain and set aside.
Heat about 3 cm (1¼ in) of oil in a deep heavy-based frying pan to 190°C, or until a cube of bread dropped into the oil turns golden brown in 10 seconds. Pat the potatoes dry with paper towel, then cook in the hot oil for 5 minutes, or until golden and crispy. Remove the potatoes using a slotted spoon and drain on paper towel.

Put the potatoes, corn, peas, chicken, carrots, apple, onion, olives, raisins and mayonnaise in a large bowl. Mix until well combined. Season with salt and freshly ground black pepper.
Transfer the salad to a serving dish and sprinkle with the chives and parsley. Serve immediately, while the potatoes are still crispy.

Brazilian cheese breads (pao de queijo)
www.sbs.com.au/food/recipes/
More of a puff than a bread, these light, cheesy bites originated in the central Brazilian state of Minas Gerais, but have since become ubiquitous throughout the country. They are traditionally served for breakfast, as an afternoon snack, and are also eaten as an accompaniment to any main meal, so consider pairing this recipe with some barbecued meat.

Makes 30, Preparation 40 mins, Cooking 30 mins

Ingredients

• 60 ml (¼ cup) vegetable oil
• 180 ml (¾ cup) milk
• 330 g (3 cups) tapioca flour
• 80 g (1 cup) finely grated parmesan
• 2 eggs

Vinaigrette salsa

• 60 ml (¼ cup) white vinegar
• 60 ml (¼ cup) olive oil
• 1 tbsp brown sugar
• ½ cup mint leaves, chopped
• 1 vine-ripened tomato, seeded, finely chopped
• 1 small red capsicum, finely chopped
• 1 Lebanese cucumber, seeded, finely chopped
• 1 small red onion, finely chopped

Lima bean dip

• 2 x 400 g cans lima beans (see Note), drained, rinsed
• 2 garlic cloves, crushed
• 2 tbsp finely chopped coriander
• 60 ml (¼ cup) olive oil
• 1½ tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried chilli flakes
• 1 lime, zested, juiced

Instructions
Marinating time 1 hour
To make vinaigrette salsa, place all ingredients in a bowl and toss to combine. Season with salt and pepper. Set aside to marinate for 1 hour.
Meanwhile, to make lima bean dip, process all ingredients in a food processor until smooth and combined. Season and set aside.
Preheat oven to 180°C and line 2 large oven trays with baking paper. Combine oil, milk and 1½ tsp salt in a small saucepan over medium heat and bring to a simmer. Sift flour into an electric mixer. Gradually beat in hot milk mixture and parmesan until combined. Add eggs, one at a time, and beat until well combined – the mixture will be very runny.
Working quickly, spoon heaped tablespoonfuls of batter onto prepared oven trays and bake for 25 minutes or until puffed and golden on top.

To serve, halve each pao de queijo then spread with lima bean dip and drizzle with vinaigrette salsa.