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ERRO!

A Brazilian Food Journey

From an inquisitive cook’s perspective Brazil may well be the “next big thing”. This enormous country is home to some very talented chefs and the impressive thing about them is their open-mindedness – Brazilian chefs are not wedded to old-fashioned techniques and neither are they striving for cutting-edge spookiness. They value fresh produce and interesting flavour combinations - the result is this selection of recipes: all straightforward and easy to follow.

Roland Villard, of Le Pre Catelan in Rio, is a star and while his recipe for “prawn with moqueca blinis” has a long ingredient list it’s easy when you take it step by step. Every Saturday morning chic São Paulo residents make their way to a bakery for coffee and a pastry. Instead of tucking into “sonhos” on the balcony terrace at Benjamin Abrahão Bakery, try them at home using the original recipe. Or for intense flavours try the “vegetarian moqueca” recipe from chef Beto Pimentel, of Salvador. Guilherme Melo is from the province of Minas Gerais and his recipe for “Brazilian bean risotto” makes a satisfying and original dish.

Happy cooking!
Charles Campion

Charles Campion