Receita
Chudda's Cuisine/Lounge
Apr 27, 2016
4 Comments

BRAZILIAN FLAIR RÖSTI POTATOES

Brazilian flair rösti potatoes are crunchy inside and outside, filled with fricassee and cheese, making it a  filling and flavorful breakfast, lunch or dinner.

I want to explain what fricassee is for Brazilians because I’m pretty sure that it’s different for everyone else in this world. We call fricassee a mix of pulled chicken, mixed with corn and creme de leite and topped with mozzarella and shredded potatoes. We serve it with rice and you don’t need anything more because it is very rich.

So, we made the first layer with rösti potatoes, the second with fricassee, the third with white cheddar cheese and the last  layer with more rösti potatoes and put it in the oven to melt the cheese. Every bite was crunchy and we could taste the filing that was so good together. It was delicious!

Did you see this article “Food Photographer of the Year 2016” on BBC news? The photos are fantastic!! The cheese sandwich and the fabulous Grand Kitchen are my favorites!!

BRAZILIAN FLAIR RÖSTI POTATOES
 
Ingredients
  • FRICASSEE
  • 1 cup of shredded chicken
  • ½ cup of sweet corn
  • 2 tbs creme de leite
  • Salt
  • Pepper
  • RÖSTI
  • 2 potatoes shredded
  • Salt
  • Pepper
  • Butter
Instructions
  1. RÖSTI
  2. Preheat oven to 350F.
  3. Peel the potatoes and grate them, using the large holes of a hand grater.
  4. Put the potatoes in a large bowl, add the salt and pepper, and toss to coat thoroughly.
  5. Let the potatoes rest for at least 5 minutes, and then, working with a fistful at a time, squeeze as much liquid as possible out of them and transfer to a second bowl.
  6. Heat the butter in non-stick frying pan, over medium heat.
  7. Add the potatoes, and season with salt and pepper.
  8. Increase the heat to medium-high and cook, pressing down occasionally, until the potatoes are soft and a few pieces are brown.
  9. At this point, the potatoes should have settled into a round flat pancake.
  10. Transfer the potatoes to a plate.
  11. Return them to the pan to crisp the other side.
  12. Let get crispy.
  13. When both sides are crispy put the rösti in a pan.
  14. Filled with fricassee.
  15. Add another rösti on top.
  16. Put into the oven.

Beijos and Tchau!

Ludmilla Ramos and Marilyn Chudda
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4 comentários
  1. Claira Verdin - 01/05/2016 - 23h30

    This looks amazing! It’s like a stuffed potato sandwich.

  2. Elizabeth - 02/05/2016 - 02h56

    How is it that I have never had fricassee before?! That sounds SO amazing and I love, love, love the sound of this recipe. Mouthwatering!

  3. ginger and scotch - 02/05/2016 - 02h59

    It all looks so good! A great recipe idea for leftover pulled chicken too.

  4. Helen @ Fuss Free Flavours - 02/05/2016 - 03h54

    Oh my. So a rosti sandwich filed with cream cheesy chicken? It sounds like my dream skiiing food and it should be served in all mountain restaurants.

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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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