Ingredients
Serves 4Moqueca
1 fillet of white fish (Rockling or Barramundi portioned into 4 pieces)
8 peeled prawns (King are the best)
16 clams (we use Eden clams, rested in salted water over night to remove the sand)
1 large brown onion, diced
1 knob of ginger, grated
1 red chilli, diced
1 garlic clove, chopped
4 ripe roma tomatoes, large diced
1 tbsp tomato paste
1 red capsicum, diced
1 bunch of coriander, washed and chopped separating leaves and steam and roots
1 litre white fish stock
120ml coconut milk
150ml dende oil
100g toasted cashew
100g toasted Brazil nut
100g toasted peanut
50g toasted shaved coconut
1 lime
Brigaderio (Serves 8-10)
Brigaderio Chocolate Coconut Soil
200g butter
55g icing sugar
55g caster sugar
½ egg
265g plain flour
35g coconut
Milk powder
35g cocoa powder
Brigaderio
4 cans condensed milk
4 cans evaporated milk
1 cup drinking chocolate
½ cup coconut milk powder
Ganache
2 parts chocolate
1 part Cream
Method
Moqueca
Heat a large cassoulet pot or a traditional clay pot large enough to hold the fish.
Add 100 ml of the dende oil and start to sweat off the coriander root, onions, garlic and ginger until the onions are clear and soft.
Add the clams.
Add the chilli and tomato paste cook out for up to 1minute then add your tomato and fish stock combine all and then pour in the coconut milk stir and combine.
Place the seasoned fish skin on, into the broth then cook on a low heat for up to 15mins or until cooked to your liking.
Add the peeled prawns and add the clams 5-8 mins out from the finished product to cook then remove from the heat.
Place on a chopping board or a special holder and garnish with the toasted nuts, toasted coconut, chopped coriander leaves, remaining dende oil and fresh lime juice.
Can be enjoyed on its own or traditionally is served with boiled jasmine rice and fresh tomato chilli salsa.
Brigaderio
Brigaderio Chocolate Coconut Soil (basically a chocolate biscuit)
Cream butter and sugars. Mix in egg till cleared.
Mix flour, coconut milk powder and cocoa powder. Fold into butter mixture.
Roll out onto lined tray to 3mm thick.
Bake at 170˚C, 10-15 minutes. Press centre to check when done. It should be dry to the touch.
Set aside to cool down.
Once cooled, blitz into crumbs.
Spread out mixture on lined tray and set aside to dry out uncovered. Keep for the next day.
For the Brigaderio
Sift drinking chocolate and coconut powder together and whisk in evaporated milk.
Whisk in condensed milk.
Strain mixture with fine chinoises.
Cook on a tiger top or induction cooker. (If using a gas cook top, use VERY low heat and take care not to burn.)
Using a spatula, constantly stir and scrape bottom to prevent mixture burning.
Reduce mixture down till it is thick, itshould not flow off spoon when poured - approximately 45minutes.
Pour immediately onto white plastic tray and place cling wrap over the top to stop a skin forming. Ensure there are no air pockets.
Place in the fridge to cool down for 3 hours or the freezer for 1½ hours.
When cooled form into balls of your chosen size then coat with the Brigaderio chocolate coconut soil or any type of crumbed biscuit, fine coconut, coloured sprinkles or chocolate sprinkles.
To make ganache
Warm the cream with the chocolate in a stainless steel bowl over a pot of simmering water till it melts. (Keep warm so it doesn't set).
Use as a garnish or dipping sauce.