Being a chef for a Cirque du Soleil Big Top touring show is no small feat! The chef and his staff cook two hot meals a day plus breakfast for the same people, weeks on end.
Here is the ‘Feijoada’, a very popular meat and bean dish in Brazil cooked by the Chef on the Corteo tour.
Enjoy!
• ½ kg black beans (picked and soaked) • 250g Dried meat Salt & Pepper |
1. Soak salted meats overnight Serve with white rice, Farofa, braised cabbage and orange.
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When cooking meats, start with the stiffer parts. The pig foot, ear and tail help adding taste and texture to the broth. Add hot sauce to spice up the meal and enhance the flavor
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