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Recipes with queijo coalho

3 recipes that use queijo coalho, with photos, step-by-step instructions and cook times. The quickest, Queijo coalho assado, takes 15 minutes. It is most often cooked with butter, neutral oil and coconut milk.

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X-caboquinho

Manaus starts the day with this sandwich, sold from cafés, street stalls and market counters near the Mercado Adolpho Lisboa. A crusty roll is split, buttered and toasted, then filled with slices of fried pacovã plantain, a slab of melted coalho cheese and shavings of tucumã, an orange Amazon palm fruit with an oily, nutty, slightly earthy flavour. The name plays on 'caboclo', the riverside people of the Amazon, and amazonenses defend it as a symbol of local pride. Frozen tucumã slices are sold in some Brazilian shops; there is no true substitute, though thin slices of ripe avocado give a different but pleasant result. Use a vegetarian coalho or halloumi, as most coalho uses animal rennet. People often add the tucumã to the hot pan, but it should go in cool and raw for its fresh flavour. Chef's tip: fry the plantain until really dark at the edges; its caramel sweetness is what balances the salty cheese and the palm fruit.

20 minBrazilianFast Food
by KrazyBadal 0 views

Queijo coalho assado

Along the beaches of Recife, Porto de Galinhas and Fortaleza, vendors walk the sand with a small charcoal brazier, toasting sticks of coalho cheese to order. Coalho is a firm, salty curd cheese that holds its shape over the heat, so it browns and blisters on the outside while the inside turns soft and squeaky. Buyers choose it plain, sprinkled with dried oregano, or drizzled with dark sugarcane molasses for a salty-sweet bite. At home it works on a barbecue, a ridged griddle or under a hot grill, and makes a good starter for a churrasco. Most coalho is made with animal rennet, so look for one labelled vegetarian or with microbial rennet, or use a vegetarian halloumi. Everyone's first error is turning the cheese too soon: it tears and sticks until a crust has formed. Chef's tip: pat the sticks dry and brush the grill, not the cheese, with oil, so the crust forms quickly and releases cleanly.

15 minBrazilianSnacks & StartersGluten free
by KrazyBadal 0 views

Cuscuz nordestino

Cuscuz nordestino has nothing to do with North African couscous: it's a soft, fluffy cake of steamed flaked maize (flocão), eaten every morning across the Northeast, from Pernambuco to Bahia. It's served hot in wedges with a melting slab of butter, often with fried egg, cheese or coconut milk poured over. It's traditionally steamed in a cuscuzeira, a two-tier steamer, but a steamer basket lined with a cloth works too. Chef's tip: let the corn soak up the salted water for 10 minutes, then pack it into the steamer loosely. Pressed down, it turns dense and heavy; loose, it steams into a light cake that still holds together.

24 minBrazilianBreakfast & BrunchGluten free
by KrazyBadal 0 views

Goes well with queijo coalho