Spanish Paella v Brazilian Brigadeiros | Fleur & Mike

Описание: While neither Spain nor Brazil are top dogs on the football field this year, there's still plenty to celebrate about their national cuisines. In this episode, Fleur & Mike go head-to-head in the kitchen as Mike prepares his version of a Spanish paella, while Fleur looks to strike back with some tasty Brazilian brigadeiros.

Do you have any national dishes you'd like to see Fleur & Mike make? Let us know in the comments below.

Find the full paella and brigadeiros recipe at the bottom of the description.
More Fleur & Mike recipe videos: http://goo.gl/cflxhi

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Paella Recipe:

Ingredients:

1 large skinless, boneless chicken breast, cut into 2cm pieces
1 x 150g pack Spanish diced chorizo by Sainsbury's
6 spring onions, roughly chopped
200g Spanish paella rice by Sainsbury's
1 red pepper, deseeded & cut into 2cm chunks
1 x 180g pack raw king prawns by Sainsbury's
100g frozen peas by Sainsbury's
4 small tomatoes, cut into wedges
1 tsp sweet paprika
2 garlic cloves, peeled & finely chopped
1 tsp turmeric
650ml hot vegetable stock

Method:

Toss the chicken pieces in the paprika. In a deep pan over a medium heat, fry the chicken, chorizo and garlic until the chorizo has coloured and the chicken has begun to brown. Add the spring onions, turmeric, paella rice and red pepper. Stir and heat for 2-3 minutes until the rice is opaque.

Add the stock. Stir gently, then simmer slowly for 10 minutes until the rice is half cooked. You don't need to stir it.

Add the prawns, peas and tomatoes to the pan. Heat for a further 10 minutes until the rice is fluffy and the chicken is cooked through. Season and serve.


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Brigadeiros Recipe:

Ingredients:

3 tbsp cocoa powder or drinking chocolate
1 tbsp unsalted butter
395g sweetened condensed milk by Sainsbury's
Assorted sprinkles/nuts/cocoa powder/edible glitter to decorate

Method:

In a medium saucepan over a medium heat, combine cocoa, butter and condensed milk. Cook, until thickened, whilst stirring continuously so it doesn't stick - this should take at least 20 minutes.

Once thick, remove from heat and allow to cool for a few minutes, then transfer to a glass bowl and put the mix in the fridge. Let rest until cool enough to handle -- this can be left overnight.

Once cool and thick, take a teaspoon of the mix and form into a small ball with your hands. Roll the ball in the sprinkles of your choice and place on parchment paper. Eat at once or keep in the fridge until serving.