CHEF-EXPLORER

FEIJOADA This dish is regarded as Brazil’s national dish and in fact is very international in its ingredients. The beans and hot peppers come from Mexico, the meats from Portugal and the recipe from African cooks. Only the Cassava that it would be traditionally served with is native Brazilian. INGREDIENTS 400G diced pork 350g black beans, pre soaked and cooked 250g smoked sliced sausage 2 chopped onions 4 cloves chopped garlic 200ml chicken stock 2 bayleaves 2 handfuls fresh chopped Parsley 1 chopped paprika pepper or chilli pepper to taste (optional) Salt and pepper METHOD Cook the pre soaked beans as packet instructions until tender, Drain and reserve approx 100ml of the bean cooking liquor. In separate pan, sauté and brown pork with onions and garlic. Add the sausage and simmer 10 mins. Add the beans and rest of ingredients (keep some parsley for garnish) including bean liquor and simmer gently covered for 30 mins...

Ok Radio Ellenbrook listeners and Chef Explorer followers, try this tasty , yet easy to prep dish from my 'Taste of the World' book Spanish Chicken & Chorizo with Catalan Sauce Ingredients  ( Serves 8-10) 12 chicken joints, such as thighs and drumsticks* 50 ml olive oil 2 small onion, sliced 6 cloves of garlic, crushed 1 red,1 green and 1 yellow capsicum deseeded and sliced 1 chopped Red chilli 120ml dry sherry 800g can chopped tomatoes 2x bay leaf The zest of 2 orange rind 350g chorizo, sliced 100g pitted black olives Salt and black pepper 400 ml chicken stock Method Place chicken joints in a large non-stick frying pan and fry in a little oil for 5-8 minutes, turning occasionally, until golden.  Remove chicken and set aside. Add oil to the pan and fry onion, garlic and capsicum for 3-4 minutes.  Return chicken to the pan with the chilli, sherry, stock, tomatoes, bay leaf and orange zest....