Tuesday, 22 December 2009


After a busy while, im back to the blog. These last 2 weeks of my culinary course took all my time, but now im back on posting.
This recipe can be considered traditionally from brasil, and also is very popular in my country.The brazilian name of this dish is "Rabada". The meat looks like the italian "ossobuco" but it's from the tail of the cow. The meat is very high in fat, wich make it taste even better.

What you gonna need:
1kg of cow tail cut in around 8centimeters
200g of chopped tomatoes
300g of chopped onions
200g of chopped carrots
salt and pepper as you like.

How to do:
Remove the excessive fat of the meat. Then in a hot frying pan, cook the pieces of meat untill its in a nicely browny-gold colour. Then add all the ingredients in a pressure cooker, add water to cover all the ingredients, and cook for about 1h30 minutes.
You can either serve with the juice the meat was cooked, or you can make a "pirao" wichs consists in add corn flour or manioc flour in to that juice, and cook for about 10min.
Also, serving with watercress is a good option.

Monday, 7 December 2009

Tambaqui Ribs in blueberry sauce with grilled banana and Brazil Nuts

Tambaqui is tipically a rainforest fish. This fish is very different from the usual fish because you can find much more fat in his meat than most of the fish.
Here is a picture of it

Another special thing in this fish is that his spines are harder and thicker than normal, and it does look like pork ribs, wich is very interesting. This fish can also be found by the name of Pacu. Tambaqui can get up to 1 metre length, and up to 30 kilograms.

What you gonna need:
500 grams of Tambaqui ribs.
For the sauce
100 grams of fresh blueberries
10 ml of vinegar
15 grams of sugar
For the side
2 bananas
50 grams brazil nuts

Salt and pepper as you like.

Well, basically, these ribs are sautee. So all you need to do is add salt and pepper as you wish, and sautee the ribs slowly, so all the fat melts down n gets mixed inbetween the ribs.
The sauce is simple aswell. Add all the ingredients, maybe you will need some water. Leave it cooking untill all the berries melt in to the sauce.
The bananas are just plain grilled, no salt, no pepper.
Chop the nuts in small pieces, and then put them on heat, so they get cripy.

Sunday, 29 November 2009

Half Breaded Shrimp with Olive Oil 'farofa'

Well, today i decided to cook some shrimps, since it been while i havent had sea food. Also, i had some japanese bread crumbs, so it was a must to use it.

What you gonna need:
4 Big sized Shrimp
20 ml milk
40 grams of bread crumbs
Salt and pepper as you like
50 ml olive oil
for the 'farofa'
50 grams of manioc flour
15 ml olive oil

Well, to start you need to mix the milk and the bread crumbs. Mind the milk, do not put more than needed, because it cant be runny at all. add salt and pepper as you like.Put that mix of milk and breadcrumbs in one side of the shrimps; Hot a fryin pan, and since its not fully breaded, we dont need to deep fry the shrimp. Start fryin the shrimp with the breaded side down, this its nicely brown, then cook the other side.
Well, the side is called 'farofa' is really traditional in brasil. It maybe quite hard to find manioc flour outside Brazil, but you basically need to heat up olive oil, add the manioc flour. Add salt, and mix it well.Leave it to cook for a couple minutes, mindint the temperature, it can't be too high or the flour get burnt. Simple and good.

Thursday, 26 November 2009

Some good working experience

Well, today I wont post any recipe, but i will tell you all about what a special week in my (short) carreer.
In November/08 in Brazil, there was a big culinary event, where chefs from mainly Spain and France came to Brazil to expose their cooking, and also try to find something new in this country.
Luckily, i got designated to welcome, and help them with whatever they need, which made me very anxious and excited. Then i had the opportunity to work with today's considered best chef, Ferran Adria. It was a awesome experience. Ferran did his famous n worldwide known Espumas, showing everyone his secrets, and the best ways to do it.
Well, i must admit that after that day, i got even more in to his molecular cuisine, and his visit inspired me in so many ways that i consider a key point for the stuff i cook nowadays.
Here are pictures with some of the people I've worked with in that event.

Ferran Adria

Claude Troisgros,

Martin Berasategui and Juan Mari Arzak

Monday, 23 November 2009

Duck in Cointreau and orange.

Well, for my second recipe i decided to chose duck, which is by far my favorite protein. Following the basis of the orange sauce, i have put some personal ideas and different techniques.

What you gonna need:
4 duck legs
20 ml of cointreau
salt and pepper as you like
For marinade
1 orange's juice
1 orange's zest
75 ml of white wine
2 chopped onions.
For the Sides - Truffled Mashed potatoes and white carrot
300 grams of potatoes
300 grams of white carrots
50 ml of milk
30 ml of truffled olive oil

To start, you mix the marinade items plus salt and pepper and the duck legs. Leave for around 3 or 4 hours.
In a hot frying pan, you should put the legs with the skin down, so the excessive fat melts. After that, you should flambé the legs with the cointreau. Heat the oven in 150 degrees celsius and put the duck legs with the rest of the marinade for about 30 minutes.
For the Mash, you should cook both the potatoes and the white carrots, then mash them. Adjust the consistency with milk and a minute before serving add the truffled olive oil .

Carre of Lamb or Rack of lamb

Ok, this is my first recipe on the blog, so its better to start with a classic dish.
The Carre, or the French Rack, or whatever you like to call, is one of the most delicious dishes using lamb meat, so lets start

What you will need:
1 rack of lamb
Salt and pepper as you like
For marinade
50 grams of chopped onion
15 grams of chopped garlic
2 grams of rosemary
75 ml of red wine.

Basically all you have to do is to mix all the marinade items, including the salt and pepper and put your rack of lamb and leave it for about 4 hours.
Then, in a hot frying pan you should cook both sides of the rack, until it gets a nicely golden/brown color. Then in a pre-heated oven, at about 160 degrees celsius, cook the rack for around 40 - 50 minutes.
My suggestion is to serve with cherry tomato n basil risotto, but i will leave that recipe to another day

The start.

Well, this is basically the English version of my blog ( www.roseiroskitchen.blogspot.com ) so you will find the same posts here, but translated into english.
Introducing myself, my name is Pedro Roseiro, i'm 19 years old and i live in Sao Paulo, Brazil. I'm nearly finishing my gastronomy course, so this blog is to make public the recipes, ideas and experience i have had throughout these 2 years at uni.
Sorry if I commit any mistakes in writing, and hope everyone enjoy.