Mimi started developing recipes for iconic South African fast-food restaurant Nando\u2019s\u00a0in 1992 and holds the secret to many of their delicious marinades and sauces. She still consults\u00a0for the brand today and has travelled the world promoting its peri-peri flavours. Mimi lives in\u00a0Johannesburg with her husband, Augusto, and has four children and one grandchild.<\/p><\/blockquote>\n
Fuelled by a love of good food and family, and garnished with lashings of nostalgia, My Portuguese\u00a0Feast is packed with delicious recipes for dishes ranging from everyday treats to weekend feasts \u2013\u00a0all accompanied by Mimi\u2019s down-to-earth wisdom, personal stories and culinary advice. Want to\u00a0know how to make the best prego rolls, prawn rissoles, custard tarts and chocolate salamis? Look\u00a0no further than this book, which contains all Mimi\u2019s secrets to creating the classics of Portuguese South African cooking.<\/p>\n
My Portuguese Feast also includes a section of recipes inspired by Mimi\u2019s travels around the world,\u00a0which provides a wide variety of culinary thrills. These dishes include a very special Argentinian\u00a0steak, a moreish Mozambican chicken curry and \u2013 in true Mimi style \u2013 several decadent desserts.\u00a0Mimi has developed recipes for iconic South African fast-food restaurant Nando\u2019s since 1992 and\u00a0the brand\u2019s co-founder, Robbie Brozin, says in his foreword to My Portuguese Feast: \u2018This book is\u00a0a tribute to Mimi\u2019s 50 years of cooking, teaching, loving, exploring and sharing.<\/p>\n
It highlights the\u00a0flavours and tastes of Portuguese food and showcases the way the Portuguese cook \u2013 with their\u00a0hearts and their souls.\u2019\u00a0With over 80 recipes, and photographed and designed in\u00a0My Portuguese Feast is available now at good bookstores or via www.quivertree.com at a recommended retail price of R385.<\/p><\/blockquote>\n
Here are two choice recipes from the cookbook to get you excited about the rest, enjoy!<\/p>\n
\nPeri-Peri, Port & Fig Ice Cream
\n<\/b>Serves 6\u20138
\n10 moist dried figs
\n40g almonds, toasted
\n60ml honey, plus extra to garnish
\n50ml fresh lemon juice
\n20ml port
\n15ml Nando\u2019s Hot Peri-Peri Sauce
\n1 x 2 litre tub soft vanilla ice cream
\n100ml chocolate morsels or grated chocolate
\ntoasted flaked almonds, to serve
\nground cinnamon, to serve<\/p>\nWhen I was a girl, the harvesting of figs and almonds was special. I loved everything from the beautiful sight of almond trees in blossom to the harvest-time sounds of the shells cracking and the women talking and singing. Figs were picked, dried and stored at the same time. Now I am happiest when including figs or almonds in a recipe, so this one \u2013 which features both of these evocative ingredients \u2013 is a bonus.<\/p>\n
Spray a loaf pan with nonstick cooking spray and line with plastic wrap. Place in the freezer while you prepare the mixture. Pulse figs and almonds in a food processor until coarsely chopped. Dissolve the honey in the lemon juice, then add the port, peri-peri sauce, figs and almonds. Fold into the ice cream, working quickly so that it doesn\u2019t melt. Fold in the chocolate, pour the mixture into the prepared pan and freeze for 24 hours. Unmould the dessert onto a serving platter. Drizzle it with honey and sprinkle with almonds and cinnamon. Serve immediately.<\/p>\n
\nTrinchado
\n<\/b>Serves 2\u20134
\n500g rump steak
\n25ml olive oil
\n20g butter
\n2 cloves garlic, chopped
\n2 medium onions, chopped
\n1 bay leaf
\n125ml white or red wine
\n15ml tomato pur\u00e9e
\n125ml beef stock
\nsalt and pepper<\/p>\nMany a student will greet me and say, \u2018Do not stir!!\u2019 It is a joke among us, because as I always \u2013 and repeatedly \u2013 tell all my students, if you stir before the meat is brown, you will extract the juices and toughen the meat.<\/p>\n
Cut the rump into very small cubes. Fry the garlic and onion in the olive oil and butter. Add the meat and brown all over. Do not stir! Add the bay leaf, wine, tomato pur\u00e9e and stock. Season to taste with salt and pepper, simmer for about 20 minutes and serve with lots of Portuguese bread, chips or baby potatoes.<\/p>\n
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