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Cooking Together Brazilian – Recipes

Cooking Together Brazilian Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

We Cooked:

  1. Starter: Bolinhos de Bacalhau with Tangerine Hot Sauce
  2. Main: Camarao No Leite de Coco
  3. Dessert: Click here for a link to the Food Sorcery favourites

Bolinhos de Bacalhau with Tangerine Hot Sauce

Ingredients – Serves 6:

  • For the bolinhos de bacalhau:
  • 240g skinless and boneless cod fillets, cut into 5cm pieces
  • 3 tbsp olive oil
  • 1 onion, finely chopped (150g)
  • 1 large baking potato, peeled and roughly grated 250g
  • 2 garlic cloves, crushed
  • 1 large egg, beaten
  • 1 tbsp potato flour
  • 15g chives, finely chopped
  • 5g coriander, finely chopped
  • 1 tsp lime zest
  • sunflower oil, for frying (about 600ml)
  • flaked sea salt and
  • black pepper

For the tangerine dipping sauce:

  • 15g coriander stalks, finely chopped
  • 1 tbsp lime juice
  • 2 tbsp tangerine juice
  • 1 small garlic clove, finely chopped
  • ½ scotch bonnet, deseeded and finely chopped


  1. Mix the cod pieces with 2 tablespoons of flaked sea salt and set aside to cure for 1 hour.
  2. Rinse the cod well under cold water to remove
    all the salt, then pat dry with kitchen paper.
  3. Transfer to a food processor and blitz until finely chopped, or chop by hand into ½ centimeter pieces.
  4. Preheat the oven to 170C fan.
  5. Heat the olive oil in a large, non-stick sauté pan on a medium-high heat and then add the onion, potato and garlic and fry for 12
    minutes, stirring occasionally until soft and golden.
  6. Turn the heat down if the potato is sticking to the pan or getting too dark Add to a
    large bowl and set aside to cool slightly.
  7. For the dipping sauce, add the coriander stalks to a small bowl with the lime juice, tangerine juice, garlic, scotch bonnet and a pinch ofsalt and set aside, to serve.
  8. Add the cod, egg, flour, chives, coriander, lime zest and a good grind of pepper to the bowl with the cooled potato and combine to
    form a sticky mixture.
  9. Pour enough sunflower oil into a medium saucepan to come about 6 centimetres up the sides, and place on a medium-high heat.
  10. Once hot, use 2 dinner spoons to form egg-sized quenelles of the mixture.
  11. Carefully lower them into the oil- you should be able to do 3 or 4 at a time – and fry for about 4 minutes, turning throughout until golden-brown. Reduce the temperature, if they’re colouring too quickly. Using a slotted spoon, transfer the fritters to a parchment-lined tray while you continue with the rest. Transfer to the oven for 5 minutes.
  12. Sprinkle with flaked salt and serve hot with the dipping sauce alongside.

Camarao No Leite De Coco


  • 500g of prawns, Cleaned
  • 1 TBSP Olive Oil
  • 1 TBSP Lemon Juice
  • 1/2 Onion, Chopped
  • 1/2 Tomato, Remove Skin and Seeds, Chopped
  • 1/2 Green Bell Pepper, Chopped
  • 1/2 Red Bell Pepper, Chopped
  • 1 TBSP Chives, Chopped
  • 1 TBSP Parsley, Chopped
  • Salt & Pepper to Taste
  • 2 Cups Coconut Milk
  • 1 Clove Garlic, Minced


  1. Season the shrimp with garlic, salt, pepper and lemon juice. Toss to coat and let marinate while cooking the vegetables.
  2. Heat a large skillet over medium heat with olive oil. Add the onions, tomatoes and bell peppers and let cook for approximately 3 minutes.
  3. Add the shrimp to the mixture and sautée until the shrimp start to get pink, cover and let simmer for 10 more minutes over low heat,
  4. Add parsley, chives and coconut milk. Bring to a boil, then reduce to simmer and cook for about 5 minutes.
  5. Serve over white rice, noodles or on its own.

Brazilian Sticky Rice


  • 1 cup of uncooked rice unwashed
  • 2 cloves of garlic minced
  • 1 Tbsp of oil canola, vegetable or olive oil
  • Salt to taste 1 tsp per cup of dry rice
  • 1.5 cups of cooking liquid *see note below water, or stock


  1. In a medium sauce pan, heat up the oil
  2. Add the garlic and cook until fragrant and light gold
  3. Add the rice, season with the salt and stir for about a minute
  4. Add the liquid and bring to a gentle boil
  5. Reduce to a simmer, cover and let it simmer until all water has been absorbed (try not to peak – we don’t want to lose steam that’s precious for the next step!)
  6. Turn off the heat and let the rice pot sit covered for another 10 mins – steam
  7. Open the pot, then “air” the rice for a minute or two. Then, fluff with a fork, and serve!

Coconut Flatbread


  • 110g Self Raising Flour
  • 100g Full Fat Coconut Milk
  • 1/4 tsp Salt
  • Pinch of Chilli Flakes
  • Flour for Rolling


  1. Combine the dry ngrediants
  2. Slowly add in the milk and mix to combine
  3. Knead into a soft, stretchy dough and then split into two balls
  4. Roll each ball out to 1/2 cm thickness and pan fry until bubbles appear on the top surface of the flatbread and the edges turn golden brown. Turn over and cook for another 1-2 minutes.
  5. Keep warm in a tea towel until ready to eat 

Use the link above to explore the Food Sorcery favourite dessert recipes

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