Cuscuz Paulista II Options + Decoration

Cuscuz Paulista II Options + Decoration

Ingredients:

1 cup of tea
1 cup of grated onion
1 teaspoon of raw cassava flour
1 teaspoon cornmeal
4 large ripe tomatoes, skinless, seeded, chopped

* If you want you can use only corn flour *

Other Ingredients:

1 pound of boneless chicken, skinless, cut into cubes, or medium shrimp or fish without pimples.
1 large palmito glass, cut into slices
1 can of drained pea
1 large sardine can in olive oil, drain
4 boiled eggs cut into small cubes
200 grs. Of green olives, chopped into small carrots
1 cup diced carrots (optional)
1 cup (tea) of finely chopped parsley

Way of preparing:

In a large pan, place the oil, onion, tomatoes, diced chicken, salt and pepper, sauté for 15 minutes or until everything is cooked.
If you choose shrimp, fish, seafood, or other meat do the same as the previous one.
Add the peas, carrots, palm hearts, chopped boiled eggs, chopped olives, sardines without the sauce, mix well.
After all the ingredients are well mixed, add the cassava flour and the corn flour mixed together.
Leave to cook until the flour is very dry, if it is very dry, add a little oil or water, taste the salt and the pepper.
After the cooked couscous, add chopped parsley, with the fire off.
Put the dough of the cooked couscous, in empties of a lightly greased baking powder.
Decorate the bottom of each dish with a black olive and parsley leaves.
To serve put the couscous on a platter garnished with lettuce leaves and over cherry tomatoes and lemon slices.
Garnish with green and yellow bell pepper, or green and red, or finger bell pepper flower.

II - Option:

If you want to make a large couscous, use a form with a hole in the center, greased with oil.
Before placing the couscous dough in the shape, decorate the bottom and sides with sardines, black olives, tomato slices and sliced ​​cooked eggs, dump the dough into the shape and tighten well with your hands.
Then unmold and garnish in the center with pepper blossom or red bell pepper flower and round with finely chopped lettuce, and over cherry tomatoes.
Serve cold, for afternoon snack or for accompaniment or even for party.

Note:
The couscous of forminhas serves to serve in festas juninas.

Tips:
If carrot put in the couscous should be consumed the same day because the sour carrot.

Pepper Blossom Girl Finger

8 to 12 finger peppers, cut off the stem
8 to 12 toothpicks
1 raw potato with peel, trimmed to firm onto dish
Way of preparing:
Stick the toothpick by the stem, leaving an inch to stick the potato.
Put the ready-made peppers stuffed into the potato;
Do this almost at the time of serving.