Look away now if you're not a fan of pork. For Marcello Tully's traditional Brazilian stew uses a variety of pork meats to conjure up a deliciously hearty dish. Soaking the tongue overnight is imperative, but you can used tinned black beans to save time. Feijoada improves in flavour a day or two after it’s made, so be sure to store any leftovers.
When Brazilian-born chef Marcello Tully started his career at 14, he may not have anticipated working on the starkly beautiful island of Skye - but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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Wash and soak the beans overnight in cold water. In a separate container, soak the tongue in cold water
750g of black beans
1 pigs tongue
Drain the beans, place in a large pan and cover with fresh cold water. Add the tongue, pig's trotters, bacon, pancetta and spare ribs. Bring to a gentle simmer, cover and cook for 2 1/2 hours
450g of rack of pork spare ribs
2 pig's trotters
225g of unsmoked bacon
450g of pancetta
Slice both sausages into small chunks and add into the stew 30 minutes towards the end of cooking time. Ensure the beans are covered completely during cooking by adding more water as necessary
450g of pork sausages
600g of smoked pork sausage
About 30 minutes before serving, heat the oil in a large frying pan and gently sauté the onions and garlic, then add the cumin. Stir in 2 ladles of the beans and mash with a wooden spoon to form a rough purée
2 large onions
3 garlic cloves
4g of ground cumin
Pour another 2 ladles of bean liquor into the mashed bean mix and simmer until the mixture thickens. Once thick, add this to the original pot of beans and meat and stir gently to achieve a thicker consistency. Season to taste
15g of salt
Divide the Feijoarda across each plate. Serve with kale, as per tradition, cabbage or chicory and boiled rice
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