Placeholder Image

字幕表 動画を再生する

  • All the Brazilian barbecue restaurants in England are amazing. Which is why we're making an

  • amazing chargrilled steak, some cassava chips, Brazilian coleslaw

  • and a chimichurri sauce. Is that Brazilian? Sort of!

  • For this dish we've got lots of different elements, we've got steak, cassava chips, a homemade coleslaw

  • and the amazing chimichurri sauce

  • but, they're all really simple. And it starts with

  • our cassava. Okay? Cassava / Or cassava You say

  • cassava, I say cassava !?! Whatever it is, it's an amazing root vegetable

  • that actually we don't use enough of in this country. So what we're going to do is cut it into

  • chips.

  • But, you've got to be careful. It's poisonous raw.

  • What? It's poisonous? If I eat it like this? Yeah, if you were to eat it now

  • If I ate this now? It's basically got elements of cyanide in it.

  • Really? And after a couple of hours if you ate too much you'd get

  • vertigo, vomiting and collapse and probably die few hours later. So what we need to do is cook

  • it.

  • Brilliant, welcome to the show. There we go, they can go into our pan

  • with a generous pinch of salt, bring that up to a simmer and they need to bubble away for about 15 minutes

  • or so. Like you would with potatoes.

  • And then drain them and we'll fry them later on. Next up we can look at our chimichurri sauce

  • which

  • is unbelievable! Chimichurri? Yes.

  • Is that chimichangas Brazilian cousin? Maybe! Well actually Argentinian cousin.

  • Because chiichurri is actually an Argentinian

  • dish originally, but it's become classic

  • in south Brazil as well. In the gaucho region where

  • steak is really big. Cool. So to start off with, 2 green chillies

  • into a hot pan and we just wanna char those so we get a nice kind of charring. They'll begin to pop.

  • Give them a little bit of a prick. You don't particularly want a chilli to explode on you.

  • No you do not! Adding to this sauce it's very simple, very few ingredients.

  • Two cloves of garlic, if you can just peel those and a generous bunch of

  • parsley. And I mean like loads.

  • Loads of fresh parsley, its a really vibrant green

  • sauce. Is parsley the traditional herb?

  • Yeah, I think. Other places might put oregano in or other favours as well. We're going with

  • parsley with the garlic and the chilli.

  • That's what this is all about, its our take on Brazilian dishes.

  • We are not going to get these right. Well we're going to try. Whether they're right or not they'll

  • taste amazing but are they traditional? That's what we want to know.

  • Yeah, that's what we want to know. What he said!

  • Couple minutes on the grill there and you can see the nice charred pieces... and it's hot,

  • the skin is beginning to fall off. But then all of these ingredients... parsley,

  • garlic, red wine vinegar (just a splash of this)

  • and a glug of oil going into our chopper to blend it all up

  • along with these chillies. Look at the vibrant colour.

  • Green, for Brazil! And look

  • at that. That's the kind of consistency you want. It's kind of got this amazing potency from the raw garlic

  • and chilli

  • you've got the vinegar, the salt and everything. That is the sauce?

  • That is the chimichurri part for our steak. We'll come back to that later on,

  • but for now we can make a coleslaw to go with it. Okay.

  • Coleslaw, you might argue not particularly Brazilian... I would probably agree...

  • but we're going to put some Brazilian flavours into it to really cause

  • some controversy. Okay, so, here goes... we've got red cabbage,

  • white cabbage and carrot which we're going to very very finely slice up

  • and then we'll add in some papaya, cashew nuts and mayonnaise.

  • We actually asked you lot on Facebook, as Brazilians, what's the best thing

  • about Brazil? And the things they said were all the things I think

  • are great about Brazil. Football, the women,

  • the food, the culture, the carnivals, the beaches.

  • You know Ipanema beach? Yep. In Brazil

  • is like Muscle Beach or Miami Beach in that

  • everyone is so good-looking it makes you angry.

  • Or Southend in the UK. Just like Southend!?!

  • Then all of those can go into a bowl along with a

  • tiny splash of white wine vinegar. A dollop

  • of mayonnaise. It doesn't need a lot, a very technical dollop that one and then

  • a pinch of salt and pepper. At the moment that's a pretty standard coleslaw. So if you

  • mix that up.

  • I'm going to put in two flavours now that resemble Brazil,

  • in my eyes. Tell me about them then. Papaya and this was an idea we got

  • from a Brazilian restaurant in London. That place

  • is unbelievable. The meat is better than any other meat I've ever tasted. I don't know whether they

  • marinate it or whatever... perhaps you could let us know... but

  • it's so tender and juicy and they just bring it to your table.

  • Once you've finished it they bring more. Once you've finished that, they bring more.

  • It's amazing. There we go, not too much, just a little bit, try not to mash that up.

  • Just king of

  • toss it together, along with a handful of cashew nuts. We'll leave a few more to

  • garnish

  • at the end. And that's it, a very simple slaw, takes moments to make.

  • The papaya and cashew just a little hint

  • towards Brazilian classic food. So there we go,

  • last thing to look at, is our steak. You've saved the best until last.

  • that's going to go into the pan. And that's not going to need more than a minute or so on

  • either side.

  • At this point we can probably drain our cassava chips.

  • Now be super careful because you want to get rid of all that excess water,

  • and at that point, you put it into your fryer, which has got oil preheated

  • at 180 degrees celsius. It'll make a bit of noise. But they'll go super crispy.

  • And when you're happy its cooked to the temperature you want, making sure the sides are

  • sealed in as well

  • and then transfer it to a warm plate and leave it to rest for a good couple of minutes. In the meantime,

  • we can plate up everything else.

  • Grab our chips, so a little pinch of salt on our

  • cassava chips. I want some of that Brazilian coleslaw.

  • Brazilian coleslaw... and I use "Brazilian" in inverted commas.

  • And then our steak, now that it's fully rested. It's had a good couple of minutes, we can

  • carve that

  • up. Nice! Obviously you can cook your steak to whichever temperature you like.

  • With that chimichurri sauce... look at this

  • And there we go, it's chimichurri steak, with Brazilian coleslaw and cassava chips.

  • It's what we think, might be, traditional

  • Brazilian steak, but we want you to tell us differently if that's the case.

  • Sorted!

  • It's spicy and tangy and fresh all in one.

  • There's so many flavours, it's got garlic, it's got

  • Chili. And because we've charred the chillies you get a slight smokiness as well. I'm loving that!

  • And hopefully this is pretty close to the gaucho style of cooking in Brazil.

  • And if it's not I'm sure they'll let us know!

All the Brazilian barbecue restaurants in England are amazing. Which is why we're making an

字幕と単語

動画の操作 ここで「動画」の調整と「字幕」の表示を設定することができます

B2 中上級

チミチュリーステーキ...並べ替え食 ブラジル (Chimichurri Steak... Sorted Eats Brazil)

  • 26 4
    nckuba に公開 2021 年 01 月 14 日
動画の中の単語