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.

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

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.