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Recipes
Brazil Nut Soup
Brazil Nut Crusted Pork Chops Roasted Broccoli With Brazil-Nut Pesto Brazil and Bulgar Wheat Burgers Mixed Greens with Brazil Nuts Brazil Nut Fudge Brazil Nut Bread Pudding Peel and dice onion; saute oil until partially brown and tender. In medium-sized saucepan, combine water, saute onion, and salt. Bring to a boil, reduce heat, then add tomatoes and Brazil Nut slices. Cook for another 5-10 minutes, until tomato is desired consistency. No garnish is necessary. This recipe is vegan but you can add a nice stock if desired.
Wipe the pork chops with a damp paper towel and pat them dry. Place the remaining ingredients in a plastic bag, add the pork chops and shake well. Heat half of the oil in a heavy cast iron skillet, place the pork chops in the skillet and cook over medium heat for 2 to 3 minutes on each side. Serve hot.
Brazil nuts not only make a great pesto, they also add selenium, a cancer-fighting mineral, to this already healthful broccoli dish. This recipe was created by Melissa Clark, co-author of 17 cookbooks and her own cookbook, Chef Interrupted. MAKE AHEAD: The pesto can be refrigerated overnight. Bring to room temperature before using.
In a food processor chop finely the onion, garlic and celery. Seperatly chop nuts and set aside. Heat oil and add the onion, garlic and celery - saute until soft. Add the nuts and Bulgar wheat and saute for a couple of minutes until golden brown. Add the stock and simmer until the liquid is absorbed. Stir in tomato puree, parsley, herbs and the egg. Season with salt and pepper and leave until cool enough to handle. Shape into 'burgers' and either cook in oven at 400F/200C/Gas 6 for 15 to 20 minutes until heated through or cook in frying pan. Place in burger buns with your favorite garnishes. If you have problems with the burgers falling apart when cooking try adding some grated cheese before shaping - this helps. An alternate serving suggestion is like a falafal. Take tablespoon sized amounts of mixture and fry in some oil until gold to dark brown. Put inside lightly warmed Pita bread with some salad and Chilli sauce.
First, slice the Brazil nuts. In a saucepan, cover the nuts with cold water and slowly bring to a boil. Lower the heat and simmer for 2 to 3 minutes. Remove nuts with a slotted spoon, and when they are cool enough to work with, slice with a sharp knife. This method allows you to cut the nuts without breaking them. Set aside two (2) tablespoons of nuts as a garnish. Cook egg in boiling water for just 1 minute; remove and set aside. In a salad bowl, mash garlic clove and salt together with a fork. Add lemon juice, dry mustard, soy sauce, Romano cheese, pepper, and egg. Whisk thoroughly. Heat olive oil in a skillet over medium-high heat, and add sliced Brazil nuts. Sauté until golden brown, about 2-3 minutes. Remove skillet from heat. Remove nuts with a slotted spoon and drain on paper towels. While whisking the dressing, add the hot oil in a slow stream. Add the greens to the bowl and toss thoroughly. Sprinkle with reserved nuts and serve.
Melt chocolate and butter over hot water. Stir in salt and vanilla extract. Stir in sugar alternately with the milk, keeping pan over hot water. Remove from heat and stir in Brazil nuts. Pour fudge into a 7-inch square pan. Garnish with Brazil nuts, cut in half. Let stand several hours. Cut into squares.
Cut buttered bread into finger width pieces. Arrange in layers in buttered baking dish, sprinkling each layer with Brazil nuts. Beat eggs slightly, add sugar, salt, vanilla and milk. Mix well and pour over bread. Garnish top with Brazil nuts and bake in a 325 degres oven for 1 hour.
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