Escondidinho

Categoria: Destaque Player | 17.maio.2012 | sem comentários

Escondidinho de Carne Seca do Sertão (beef jerky surprise):

Ingredients – serves 6

For the topping:

  •                         250g Cassava (manioc) cooked in salted water till fork tender
  •                         50g butter
  •                         1/4 cup double cream
  •                         Salt and freshly ground white pepper to taste

For the filling:

  • Olive oil to fry and garnish
  • 500g of Brazilian Beef Jerky cooked and shredded
  • 2 small white onions cut in fine julienne
  • 1 red chilli seeded and finely diced (malagueta)
  • 2 cloves garlic finely chopped
  • 1 tbsp coriander stalks finely chopped
  • 1 tbsp parsley finely chopped
  • 1 tbsp spring onions finely chopped
  • 1/2 cup hard cured cheese (pecorino, parmesan, queijo coalho) grated
  • Salt and freshly ground black pepper

Method:

1      Peel the cassava roots and chop into large chunks. Boil until fork tender in salted water. Set aside to cool. When cool enough to touch, split open the chunks and remove the ropey fibres from the centre. Add the butter, double cream and mash into a smooth purée. Add salt and freshly ground white pepper to taste.

2      Add a generous drizzle of olive oil to a frying pan and sweat the onions and garlic for 2 or 3 minutes. Add the chilli and coriander stalks and mix in. Add the beef jerky, parsley and spring onions and freshly ground black pepper. Stir for few minutes to blend all the flavours.

3      Pre-heat the oven to a medium heat.

4      Drizze a thread of olive oil on the bottom of a square oven proof porcelain dish. Spread a 1/2 inch layer of cassava mash on the bottom. Spread a thick layer of the beef jerky mixture, spreading evenly. Cover with another layer of cassava mash.

5      Sprinkle the cassava layer with the grated hard cured cheese

6      Place in the middle shelf of the oven and grill until the top is golden and the cream is bubbling.

Serve piping hot.

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