Tip:
Highlight text to annotate it
X
I love coxinhas. I grew up eating them.
The traditional one is made with potatoes,but we can make it with Arracacha,
we can make them with pumpkin, sweet potato, manioc, with cará.
Any filled, drop shaped dumpling is a delicious coxinha.
I'll sauté my pheasant with garlic and onion.
I like to brown garlic. At the moment it gets slightly browned, that's when the onion comes in.
After the carrot, we'll add leek and celery.
Now we are preparing the sauce, that will flavour our pheasant.
While our pheasant cooks and absorbs its seasonings
celery, carrot and leek, we'll start making the dough.
This recipe varies according to the sweet potato.
when it's moist we have to add a little flour
and when it's dry, like this one
we can make it without adding any.
Let's check how is our pheasant doing.
We're shredding pheasant here, but we could also be working
with chicken of course, with free-range chicken, or a guineafowl bird.
We'll make a little ball, and then shape it like a little bowl.
We'll dip them into beaten eggs, then in bread crumbs
Our coxinhas are fried, browned and voilà, our pheasant and sweet potatoes drumsticks are ready.