Peru à Brasileira

Name: Peru à Brasileira
Cuisine: Brazilian
Ingredients: ½ cup extra-virgin olive oil; ⅛ teaspoon ground nutmeg; About 3 banana leaves or corn husks from 12 ears corn; About 3 banana leaves or corn husks from 12 ears corn; 10 garlic cloves, chopped; 4 medium onions, chopped; Salt to taste; 2 tablespoons chopped fresh oregano; 3 malagueta peppers or 3 small hot red chili peppers, cored, seeded, ribs removed, and chopped; 3 malagueta peppers or 3 small hot red chili peppers, cored, seeded, ribs removed, and chopped; ½ cup white wine vinegar; 3 red bell peppers, cored, seeded, ribs removed, and chopped; Polenta with Fresh Corn, Mashed Beans, Simple Boiled White Rice, and Malagueta Pepper Sauce, for serving; Polenta with Fresh Corn, Mashed Beans, Simple Boiled White Rice, and Malagueta Pepper Sauce, for serving; Polenta with Fresh Corn, Mashed Beans, Simple Boiled White Rice, and Malagueta Pepper Sauce, for serving; Polenta with Fresh Corn, Mashed Beans, Simple Boiled White Rice, and Malagueta Pepper Sauce, for serving; 1 cup cachaça or white rum; 1 cup cachaça or white rum; 1 cup extra-virgin olive oil; 1 bottle dry white wine; 4 medium onions, halved; 3 garlic heads, halved; 1 sprig thyme; 3 sprigs parsley; 1 bay leaf; 6 whole peppercorns; 2 celery ribs, chopped; 1 carrot, peeled and chopped; 1 onion, quartered; 2 garlic cloves, crushed

Marinated Turkey Roasted in Banana Leaves

Preparation info

Serves
10
or more

Difficulty
Medium

Appears in

Brazil

By Christopher Idone

Published 1995

About

Though the turkey can be steamed, split and barbecued, or roasted, I prefer the roasted version.

Ingredients

1 10- to 12-pound turkey or capon, wing tips removed and giblets reserved

Americas
Brazil
Minas Gerais
Main course

Method

Wash the turkey and pat it dry with paper towels. Place it in a large pan, breast side down, cover with a clean kitchen towel, and refrigerate for 1 hour or more.

To make the stock, in a medium saucepan, add the wing tips, neck, and all the giblets except the liver. Add the onion, garlic, celery, carrot, bay leaf, peppercorns, thyme, and parsley. Cover with water and bring to a boil. Sk