How To make Brazil and Bulgar Wheat Burgers
2 tb Olive Oil
2 Onions
2 Celery Sticks
2 Garlic cloves
125 g Bulgar Wheat
250 g Brazil Nuts
300 ml Vegetable stock
2 tb Tomato puree
2 tb Parsley (chopped)
2 ts Dried mixed herbs
1 Egg (beaten
In a food processor chop finely the onion, garlic and celery. Seperatly chop nuts and set aside. Heat oil and add the onion, garlic and celery - saute until soft. Add the nuts and Bulgar wheat and saute for a couple of minutes until golden brown. Add the stock and simmer until the liquid is absorbed. Stir in tomato puree, parsley, herbs and the egg. Season with salt and pepper and leave until cool enough to handle. Shape into 'burgers' and either cook in oven at 400F/200C/Gas 6 for 15 to 20 minutes until heated through or cook in frying pan. Place in burger buns
with your favorite garnishes - I like cooked onion rings, lettuce, cheese and fresh tomato. If you have problems with the burgers falling apart when cooking try adding some grated cheese before shaping - this helps. An alternate serving suggestion is like a falafal. Take tablespoon sized amounts of mixture and fry in some oil until gold to dark brown. Put inside lightly warmed Pita bread with some salad and Chilli sauce. You can substitute your favorite nuts for the Brazils.
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Delicious Spicy Rice With Sausage | Gordon Ramsay
Gordon demonstrates how to cook this simple rice dish.
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How To Make Traditional Kibe Frito | Brazilian Recipe
Let’s go for the ingredients:
(Vamos aos ingredientes:)
150g of bulgur wheat
(150g de trigo para kibe)
250g of ground beef
(250g de carne moída)
1/2 onion
(Meia cebola)
Mint leaves to your taste
(Folhas de hortelã a gosto)
Garlic powder, Salt and pepper to your taste
(Alho em pó, sal e pimenta a gosto também)
Oil to deep fry it
(Óleo para fritar)
First we will separate the bulgur wheat and add 400ml of broiled water to hydrate it. Let it separated for around 1h.
(Primeiro nós vamos separar o trigo para kibe e adicionar 400ml de água fervente para hidratar. Deixar separado por cerca de 1h).
Chop the onions in small pieces. And cut the mint leaves.
(Pique a cebola em pedaços pequenos. E corte as folhas de hortelã também.)
In a bowl add the ground beef, onion, garlic powder, mint, salt and pepper, and the bulgar wheat. Mix it well.
(Em uma tigela adicionar a carne moída, a cebola, o alho em pó, a hortelã, o sal e a pimenta, e o trigo para kibe. Misturar bem.)
Then we will make the kibe in this format to fry it.
(Depois vamos fazer o formato do kibe assim para fritar.)
Heat the oil and once it’s hot enough it’s time to fry it.
(Aqueça o óleo e quando estiver quente suficiente, está pronto para fritar.)
Once it starts to be a bit brown, we will remove it from the oil and put in a bowl.
(Assim que começar a dourar, vamos remover o kibe do óleo e colocar em uma tigela.)
Now it’s ready to eat.
(Está pronto para comer.)
This is a great recipe for an appetizer and you can even put cheese inside if you would like to.
(Esta receita é muito boa para servir de aperitivo e se você quiser pode adicionar queijo dentro.)
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Churrasco Lamb Chops: How To Barbecue Like A Real Brazilian | TODAY
One meal stands out from the rest when you’re dining in Brazil: barbecued meat. The head chef from Fogo de Chão, Marcio Bonfada, demonstrates how to prepare lamb ribs for the grill, as well as sharing a recipe for a marinade with lime juice to get a taste of Rio at home.
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Churrasco Lamb Chops: How To Barbecue Like A Real Brazilian | TODAY