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Brazil - Empanadas

26/4/2020

Ludmila made some spectacular empanadas tonight, using Olga’s recipe from our Lausanne days! Beef pork blend with onions, garlic, micro-diced zucchini and paprika, chopped olives, and a variety of herbs. A buttery shell that’s melts into your mouth! Yumm!

INGREDIENTS - Filling

300g package of ground beef/pork mix.
2 medium onion chopped finely
2 cloves garlic diced
1/4 zucchini finely diced
1/2 pepper finely diced
1 boiled egg, diced
1/4 teaspoon oregano
1/4 teaspoon Italian herbs (whatever)
5-6 olives, finely chopped
10-15 raisins (or dried cranberries)
1 tablespoon olive oil
salt / pepper to taste

RECIPE - Filling
(Scroll down for the Shell recipe)

Sautée onion in olive oil on a medium burner setting.
Add the meat, and when it's almost ready, add the garlic
Once the meat is done (not dry), put aside in a bowl.
Sautée veggies with an onion - don't overcook them. Add the boiled egg, oilves, and raisins (or dried cranberries) to the veggie mixture.
Add the cooled meat to the veggies and mix thoroughly.
Let the mixture cool before stuffing the empanadas.

RECIPE - Shell (proudly borrowed)

We borrowed the shell recipe from here.
FYI - we made HALF the recipe shown, and it served for 24 mid-sized empanadas, so measure based on how many hungry mouths you have to feed!

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Brazilian Moqueca (Fish Stew)

18/4/2020

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Ah yes! Saturday lunch of a Brazilian moqueca! A radiant fish stew simmering in a base of red palm oil, ginger, onion, garlic, red paprika (peppers), cilantro, scallions, tomatoes, layered with spices of cumin and paprika, and a hint of red chili powder, with coconut milk, fresh scallions, shallots, lime zest, and a handful of cilantro leaves thrown in at the end.
The fish (we used a cabillaud, a moist and flaky white fish) was marinaded in an emulsion of ginger, garlic, shallots, and coriander leaves with salt and olive oil.
An Italian rosé served well!

INGREDIENTS (for 2-3 people)

Count 150g-200g of fish per person (if you're not going to add shrimp - if you are, then slim it down to 125g-150g of fish).
Filets of a good white fish - not swordfish or that ilk because they dry out too quickly. Better go for a cabillaud, orange roughy, snapper, or one that's kinda meaty and not too slender or delicate. Ideally, no bones.
Optional - 5-6 jumbo shrimp per person, de-veined, but with tail intact.
1 tablespoon cumin powder
1 tablespoon paprika powder
1/2 teaspoon of red chili powder
5 tablespoons of red palm oil (you can find this in any African, Caribbean or Latin American ethnic food store, or of course on Amazon).
1 tablespoon olive oil (for marinade)
1 handful of coriander leaves
5 cloves of garlic (3 for stew, 2 for marinade)
5 cm piece of ginger
2 medium onions
1 bell pepper (de-seeded and cut into strips and then halve the strips)
2 medium tomatoes
1 tablespoon tomato paste
1 tetra pak or can of coconut milk
1 lime - zest it first, and then cut it into two halves
1 big shallot, finely chopped
2 scallions shopped - separate the stems (green parts) from the white ends.

RECIPE - MARINADE THE FISH

Carefully rinse the filets of fish under running water, and pat them dry.
Cut them into 5cm wide (3 fingers) pieces and put them into a mixing bowl, and salt them.
For the marinade - grate or mash (either by hand or in a food processor) 3 cloves of garlic, 1 onion chopped, 3cm ginger, and a third of a handful of cilantro leaves (and stems), with olive oil and salt and pepper.
Pour the marinade over the fish pieces, and mix well, covering the pieces well.
Squeeze half a lime into this mixture and mix some more, and then put the pieces of fish with the marinade into a ziploc bag and throw into the fridge while you prepare the stew.

RECIPE - COOK THE STEW

In a large skillet, heat up the the palm oil on medium burner, and throw in the finely chopped ginger, garlic and onions.
Once they become translucent, throw in the peppers and soften them up as well.
Then, throw in the fresh tomatoes, paste, and the spice powders, and also layer in some salt and pepper. Add a bit of water so that the tomatoes break down into a thick-ish sauce. Make sure the lid is covering the skillet while you cook down the tomatoes.
Deglaze with a bit of water if you need to.
Chop the stems of the coriander and dice them finely to throw them into the skillet, and mix well.
Add the coconut milk and give it a good stir. Taste it and add salt if necessary.
Keep the heat on medium and let the flavors mix well, stirring often and tasting to adjust flavoring.
Once you're happy with the flavor, and the stew broth is coming to a slow boil lower the burner to a low setting.
Take out the fish from the fridge (and the optional shrimp if you want) and throw the pieces (marinade and all) into the stew broth, layering them gently into the liquid, and ensuring that the pieces of fish (and shrimp) are covered completely with the broth. Cover the skillet. Throw in the scallions, coriander leaves, and shallots, and lime zest over the top and give it a good mix.
Leave the stew on a low burner setting for about 10 min, then turn off, and leave the lid on for another 15 min before serving. The fish and shrimp will be fully cooked by then, but just so.

Serve with a steamed white rice or an onion-garlic infused rice.

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Brazil - Empanadas

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