time flies when you're being a mum

28 Jun, 2014

The enthusiasm for the world cup in our house somewhat dimished after the first few England matches. But now England are official out, it seems to have reignighted and it seems a shame not to enjoy just a few more Brazilian recipes. Not least this Brazilian steak sauce! Like I said in the first world cup recipe, when I think of Brazilian food I think MEAT. And this steak sauce recipe certainly packs a meaty, garlicky punch.

I’m well aware that every week in the Mums’ Days house appears to involve garlic (there was the MASSIVE garlic and then last week we had the long thin Garlic scapes) but this week saw a new garlic high as we got WET garlic in the veg box. Wet garlic sounds utterly minging but actually it’s just normal garlic before it is hung out to dry. The stuff we buy in the super markets is ‘dry’ garlic. Wet garlic is more tender and when baked it’s super creamy. Tell me more!

'wet' garlic and the brazilian steak recipe - 4 hour body, slow carb recipe  http://mumsdays.com/brazilian-steak-sauce/

So, what I did for this Brazilian steak sauce was use our wet garlic in place of ‘normal’ garlic in the Brazilian recipe but you can just use normal garlic if you don’t happen to have the wet stuff lying around.

Brazilian Steak Sauce

You will need:

  • a whole garlic bulb
  • olive oil
  • salt and pepper
  • 4 tbsp unsalted butter
  • 400g steak (any thick cut is fine, I’d say)
  • flat leaf parsley to garnish

Serves 2-3

1. Preheat the oven to 200 degrees C. Top and Tail the wet garlic bulb, pop it on a baking tray and drizzle with olive oil and salt.

'wet' garlic and the brazilian steak recipe - 4 hour body, slow carb recipe  http://mumsdays.com/brazilian-steak-sauce/

2. After 40mins, remove and leave the garlic to cool slightly.

'wet' garlic and the brazilian steak recipe - 4 hour body, slow carb recipe  http://mumsdays.com/brazilian-steak-sauce/

3. Add the butter to a pan, pop all of the garlic cloves out of the bulb and sort of smush a bit between your fingers and add to the butter. Heat over a low heat.

'wet' garlic and the brazilian steak recipe - 4 hour body, slow carb recipe  http://mumsdays.com/brazilian-steak-sauce/

4. Whisk the melted butter and the garlic until you get a smooth consistency

'wet' garlic and the brazilian steak recipe - 4 hour body, slow carb recipe  http://mumsdays.com/brazilian-steak-sauce/

5. I used some of the garlic butter on toast (because that’s the only bit Reuben would eat – 1 – 0 to mummy for getting him to eat Organic Wet Garlic!)

'wet' garlic and the brazilian steak sauce recipe (on toast) http://mumsdays.com/brazilian-steak-sauce/

6. Heat another pan to a high heat with a little olive oil, then cook your steak (I do about 1-2 mins per side for medium/rare – use a timer and take into account the thickness of the cut, unlike I did! The steak at the back is cooked way more to my liking!). Leave the meat to rest for a few minutes before slicing and poring over the garlic butter and seasoning with parsley, salt and pepper.

'wet' garlic and the brazilian steak sauce recipe - 4 hour body, slow carb recipe  http://mumsdays.com/brazilian-steak-sauce/

8. Serve with whatever you fancy: spinach, mash, etc! I served it with chips and salad, and garlic bread of course. Here’s Reuben having a tantrum because he wants ALL the garlic bread, not just the two pieces I had given him. Seriously? Kids.

'wet' garlic and the brazilian steak sauce recipe - 4 hour body, slow carb recipe  http://mumsdays.com/brazilian-steak-sauce/

And enjoy. I though it was delicious!

What Steak Sauces do you like? But, I’ve got to say, it’s going to have to go some way to beating this garlic butter one!

Tasty Tuesdays on HonestMum.com

12 comments.

And how to survive the World Cup

14 Jun, 2014

It’s England’s first match tonight, it starts at 11pm or something. If you’re like me, you’re going to want to be well oiled by then so you can either enjoy the match or go to bed with a really good excuse. I have just thing to help! It’s called a Caipirinha and it’s a bloody lovely Brazilian cocktail. I first had it many moons ago when a Portuguese friend of mine turned up to my house party and subsequently made them all night. He was very popular and it was the best house party ever. Fact.

I’ve had a go at Jamie Oliver’s version and it tastes pretty authentic to me! I didn’t include the ginger though as I’m lazy. There’s also A LOT of sugar in it, so a low sugar version would be to replace the sugar with Agave Nectar like in this recipe. I replaced the sugar recently when I was making a margarita and worked really well.

Making Caipirinha

To make 4 cocktails you will need…

  • 35cl Cachaça (I got a 70cl bottle from Sainsbury’s for £20)
  • 3 limes, cut into quarters
  • 6 tbsp golden caster sugar
  • loads of crushed ice (I used a rolling pin and a large freezer bag in-between a folded tea towel)
  • sprig of mint (optional)

1. Squeeze the juice from all the limes into a jug, then add the lime quarters and the sugar and mash it all together until the sugar has dissolved. I actually did this bit about half an hour before so it was ready when I needed it and used an extremely high tech piece of equipment for the mashing…

How to make a Brazilian Caipirinha cocktail - surviving the #worldcup! http://www.mumsdays.com/caipirinha/ (more…)

12 comments.

Bring out the Brazilian food!!!

12 Jun, 2014

I’m afraid I’m not a massive fan of football, yes the world cup is here but for me it just means Mike is going to be a bit busier over the coming month. Bah humbug, etc!

World cup recipes! Click here for the recipe for Brazilian fish stew! #brazil #recipe #worldcup #fish #stew http://www.mumsdays.com/world-cup/

However, what I am interested in is food. So, while everyone else might be enjoying watching grown men kick a ball, I will be making Brazilian food. I’ve been populating my “World cup in Brazil” pinterest board with recipes of the food and drink variety that I’m looking forward to trying.

When I think of Brazilian food, I think MEAT. There is a lovely restaurant in Newcastle called Escobar’s and they come around with skewer after skewer of meat. Everything you can think of from steak to sausage to chicken to heart, eek. Not been brave enough to try that but apparently it is quite traditional. Having said that (about the meat), all the recipes that have caught my eye have been fish dishes that are packed with lime juice and coriander. So on Tuesday Reuben and I took a trip to the North Shields’ Fish Quay to get us some fresh goodies!

The recipe I’ve tried and will share today a Brazilian Fish Stew, made with Black Cod. I made it for Mike’s Birthday and he was aaaall over it! It was mega easy…so instructions to follow.

As an aside, I’ve already had a disaster…last night’s baby octopus salad (made with Baby Squid as the Fish Quay didn’t have any octopus) was a complete let down. It was entirely my fault…if you’re going to cook Squid, you need to cook it like this. What we had resembled something from I’m a Celebrity. A hideous mix of Kangaroo penis and anus.

Onwards with the good stuff! To celebrate the start of the World Cup, why not give this Brazilian Fish Stew a go?! (more…)

11 comments.