Couscous Paulista pans

Couscous Paulista pans

Ingredients:

1 cup of tea oil
1 cup grated onion
4 large ripe tomatoes, peeled, seeded
1 tea saucer of raw cassava flour
1 saucer tea cornmeal
Place the necessary flours until firm.

Other Ingredients:

1 pound boneless chicken, skinned, diced, or shrimp
average or fish without bones.
1 large glass of palm drained, washed, cut into small slices
1 can of drained and washed pea, can use frozen peas.
1 large can of sardines in oil, without running
4 hard boiled eggs diced and choosy
200 grs. chopped green olives in rodelinhas
1 cup carrot cut into tea cooked cubes (optional)
1 cup of parsley tea and drizzling with chopped stem

How to Prepare:

In a large saucepan place the oil, onion, tomatoes leave the fire to break up the tomatoes.
Add the diced chicken, salt and pepper, sauté for letting 15'a 20'minutos dripping water until everything is cooked.
If you choose shrimp, fish, seafood, meat or other do the same as the previous.

Then add the peas, carrots, cabbage, boiled chopped eggs, chopped olives, sardines with the sauce, mix well.

After all the ingredients well mixed, add the flour cassava and maize flour mixed together.

Leave on heat until thoroughly cooking flour, if it gets too dry, add a little oil or water taste salt and pepper, if it gets too soft, add more flour (equal parts).

After the couscous cooked, add chopped parsley, with the fire off.

How to Prepare the pans.

Place dough of cooked couscous in greased patty tins lightly with oil.
Decorate the bottom of each forminha with black olives without the stone and parsley leaves.

Mode of Service

To serve place the ramekins desenformadas a platter garnished with lettuce leaves and tomato on top and lemon slices.

Serve cold for afternoon snack or accompaniment or even Junina little party.


Decorate with flower green and yellow peppers, or green and red.

II - Option:

If you want to make a big couscous, use a shape with hole in the center, oiled.
Before placing the dough in the form of couscous, decorate the bottom and sides with sardines, black olives, sliced ​​tomatoes and sliced ​​boiled eggs,
pour the batter into the pan and tighten by hand.

Unmold and garnish the center with flower and red pepper around with thinly shredded lettuce, and tomato on top.

Note:

Use the shells of shrimp, after thoroughly washed lightly cover with water, bring to heat for 20 'to 30' minutes.
Strain through a sieve, using only water prawns, discarding the residue left in the sieve.




* The couscous molds servant to serve in state fairs. *

Tips:

If you put the carrot couscous should be consumed the same day, because the carrot sour.