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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
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Servings 4 sandwiches

Ingredients
  

  • For Lentil Loaf
  • 1 cup of cooked lentils
  • 1 tbsp sriracha sauce
  • 1/4 onion chopped
  • 1/4 red bell pepper diced
  • 3/4 tsp minced garlic
  • 1/4 tbsp olive oil
  • salt pepper
  • 2 tsp BBQ sauce
  • 1 egg
  • 1/3 cup bread crumbs
  • For Brie Brazil Balls
  • 8- ounces Brie cheese rind removed
  • 4- ounces cream cheese softened
  • 1/2 teaspoon cumin
  • 1/2 cup chopped Brazil nuts
  • For Brazilian Salsa Vinaigrette
  • 2 to matoes
  • 1/2 small white onion
  • 1/3 red bell pepper
  • 1/3 yellow bell pepper
  • 1 1/2 tbsp of coriander coarsely chopped
  • 1 pinch of sugar
  • 2 1/2 tbsp olive oil
  • 5 tbsp white wine vinegar
  • 1/2 tbsp of salt
  • For Tapioca
  • 2 cup dried cassava starch or flour
  • 1/2 cup water approx
  • 1/4 tsp salt

Instructions
 

For Lentil loaf:

  • 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