Are you all watching the World Cup? I’ll be honest – I haven’t been watching all the matches but I am following along. What I’m definitely doing rather than watch Brazil is eat Brazil. I was invited a couple weeks ago to a one-off Brazilian supper club, sponsored by Tilda rice and run by Rosana McPhee of Hot & Chilli, Dhruv Baker (you may remember him from Masterchef) and Luiz Hara of The London Foodie, at Luiz’s beautiful house. Tilda has a new limited edition Brazilian samba rice out for the World Cup and it would be featured in this meal.
We were ushered into Luiz’s patio garden where we were fed lots of little goodies (which I stupidly gorged on, not realising that we had a long menu ahead of us). Bolinho de arroz were fried rice fritters with seafood, served with lime and saffron mayonnaise – I adore all fried things and these were no exception. Gorgeous.
Little bite sized empadinhas had a flaky pastry and a palm heart filling. I’d always thought of palm hearts as a salad ingredient and never knew they were commonly used elsewhere.
Caracao de Galinha were an acquired taste – chewy little grilled chicken hearts!
And fresh from the oven were one of my favourite cheesy snacks ever, pao de queijo. These warm little puffs are made with tapioca flour which gives them an addictive chewiness. I had to stop myself from overindulging on these.
We then moved into the dining room to start the meal proper.
The tables had been set beautifully and at each place was a menu…
…as well as a ribbon! We all tied these wish ribbons onto our wrists, making the requisite wishes, and soon the food started coming out.
We had feijoada, that classic Brazilian black bean and pork stew, served with Tilda’s Brazilian Samba Rice, shredded greens, a slice of orange and toasted cassava flour for texture. Rosana’s recipe is delicious and it paired well with the rice. (I tried a bag of the rice from our goody bags alone at home and was surprised at how spicy it is.)
Moqueca was a Bahian stew with white fish, palm oil, coconut milk, tomato, onion, coriander and annato. It’s delightful and brought a welcome lightness to the meal.
Served with it was pirao de peixe, moqueca’s traditional accompaniment. This glutinous stew was made of fish broth, onions and herbs and cassava flour and I loved its starchy texture and great flavour.
Earlier that evening, we had watched as Dhruv grilled huge hunks of beef outside; the cut was picanha (rump cap), a very popular beef cut in Brazil. They had had plenty of time to rest and were now served sliced with pimenta de bico (those adorable tiny Brazilian chilli peppers), roasted garlic, and drizzled with manteiga de garrafa (Brazilian clarified butter). Yes, this was as delicious as it looks and sounds.
Starch came in the form of sauteed cassava and fried plantain, the latter being one of my favourite things to eat.
In addition, there was a beautiful palm heart, tomato and red onion salad to keep us all vaguely healthy.
We finished the meal with a trio of Brazilian desserts: caju sorbet (cashew fruit sorbet), brigadeiro de copo (the famous Brazilian chocolate balls but now in a cup), and quindim (a gorgeous coconut and custard tart). The caju sorbet was a revelation – the cashew nut hangs from the fruit and I’d heard great things about its flavour…and it lived up to it! It’s difficult to describe but if you get a chance to try it, do! The quindim was also absolutely fantastic.
It was a fantastic night and I’ll definitely be getting all the recipes from Rosana’s blog! That quindim!
The dinner was a fantastic Brazilian feast with lots of new flavours and dishes. Thank you very much to Rosana, Luis, Dhruv and Tilda Rice for the invitation! All my photos from the dinner can be seen in this Flickr album.