FORMULA FOOD - ROUND 18

BRAZIL = FEIJOADA

So here we are with the last round of 'formula food', I'm already thinking about next year - not formula 1 though I might do religious festivals - we'll see.
What a way to end though, we nearly choked on our feijoada (pronounced fezu-ada), what a fantastic race & a worthy champion. I'm so pleased Amelia was a girl - how cheesy would it look to have a baby called Lewis this year?! Anyway...food - this recipe has been Englished down a bit ie no feet & ears but all the same its great.

Conclusion: A stew of much porkiness! A bit fatty due to the amount of pork, but better the second day when the set fat could be lifted off.
Would I make it again? Yes, its real winter stick-to-your-bones food - yum yum!

Feijoada:
5tbsp olive oil, 2lb pork belly -trimmed of skin & most fat, 1lb pancetta, 1lb ham hocks, 3 chopped onions, 3 sliced carrots, 3 crushed cloves of garlic, 2 chopped green peppers, 2 bay leaves, 1 tin tomatoes, 400g roughly chopped chorizo, half tsp ground black pepper, 1tsp paprika, 2 400g tins of butter beans, bunch of coriander.

1. Pre heat oven to gm3/160c. Chop all meat into large chunks & brown in batches in 2tbsp of oil in a large casserole. Remove to a plate.

2. Heat remaining oil & gently fry onions, carrots, garlic, peppers & bay for 10 mins. Add the tomatoes, chorizo, browned meat & spices then cover with enough water to barely cover the meat. Bring to boil, cover & bake in oven for 2 hours.

3. Drain & rinse the butter beans, add them to the casserole, stir & bake for another 30mins.

4. Sprinkle with chopped coriander & serve in bowls with loads of crusty bread.