Brie Brazil Balls and Lentil Loaf Tapiocas with a Brazilian Salsa
A BBBLLT sandwich, defying the standard, with Brie Brazil Balls and Lentil Loaf Tapiocas, and a Brazilian Salsa. A creation for this month's Creative Cooking Crew
Preheat oven to 375F. Mix the lentils with the sriracha sauce, set aside.
In a skillet, heat the olive oil, and saute the onions, red bell pepper and the garlic for 5 min on medium-low. At the end, add in the BBQ sauce, as well as add salt and pepper. Let slightly cool, and divide equally into two portions.
Puree about 3/4 cup of the lentil mix with 1/2 the sauteed vegetables in the food processor. Add the puree to a larger bowl and mix with the remaining lentils and vegetables. Add the egg and bread crumbs, and mix all the ingredients gently.
Spray a loaf pan or muffin pan or brownie pan with cooking spray, and distribute the mix in the pan, pressing down. Bake for 35min at 375F.
For Brie Brazil Balls:
Mix brie with cream cheese and cumin until well combined.
Shape mixture into 8 balls and roll in ground nuts. Chill until ready to serve.
For Brazilian Salsa (Vinaigrette):
De-seed and chop the tomatoes. Dice the onions and bell peppers. Chop the coriander. Combine all prepared ingredients in a mixing bowl. Add the olive oil, vinegar,salt and pinch of sugar. Gently toss the ingredients.
For Tapioca:
In a medium size bowl, add the dried cassava starch and salt. Add a little bit of water at a time and mixing in totally before adding more water until you reach the texture of tiny peas, each one separate. Do not over-add water to make a dough. Over a baking sheet, push the starch through a sieve. You should now have little balls of starch that you are ble to scatter individually.
Heat a dry non-stick frying pan over medium heat. Sprinkle the moistened starch over the bottom of the hot pan, making sure it covers the entire bottom. It should be less than 1/2 inch (1 cm) thick over the entire surface. Let cook for a few minutes or until the starch adheres to inself to make a crepe and it becomes dry and just begins to brown on the bottom side. Using a spatula as an aid, turn the crepe over and cook for just a minute or two.
Assembly:
To make the sandwich place 2 brie Brazil balls and 1 lentil loaf cut in two in a row on half the warm tapioca. Fold tapioca over and add the Brazilian salsa in the sandwich. Makes 4 sandwiches