A taste of Brazil with Dubai’s first Churrascaria all-you-can-eat barbecue
Fogueira Restaurant is the first of its kind in Dubai, bringing a taste of Brazil to the city’s diners. Serving all-you-can-eat Churrascaria barbecue, the steakhouse specialises in meat grills. Fifteen different meat cuts are available, along with traditional Brazilian appetisers, a salad bar and home-made desserts. The wooden decor provides an authentic Brazilian atmosphere, and Fogueira attracts Brazilian and Latin guests, along with all meat lovers looking to experience the various grills. Situated on the 35th floor, diners can enjoy their meal while taking in the Dubai skyline. There’s also daily live entertainment, including a Samba dance show.
The Chef Rodrigo Ramos Brazilian chef Rodrigo Ramos is an award-winning chef with a passion for discovering different tastes and cuisines from all over the world. Rodrigo is a gastronomy graduate from SENAC – Águas de São Pedro. While studying, he won several awards through participating in culinary TV shows. Graduating in 2005, he then went on to appear in a TV entertainment show about gastronomy. His passion is to provide his diners with an unforgettable experience through sophistication and style.
The details Open Sun-Thu 7pm-2am; Fri-Sat 12.30pm-3.30pm, 7pm-2am. Dress code: smart casual. Ramada Plaza Jumeirah Beach Residence, Dubai Marina, www.ramadaplazajbr.com (04 439 8888).
Ingredients Dough 300ml water 300g plain flour 20ml chicken stock 100g unsalted butter Salt to taste
Filling 500g chicken breast 50ml olive oil 20g parsley 50g diced red onions 10g diced garlic Salt to taste Coating 500g breadcrumbs 1ltr frying oil 2 eggs 300ml milk
Method • Cook the chicken breast in a pot with the chicken stock, adding water for about 15-20 minutes. Set the chicken aside to cool, strain stock and keep it to one side.
• Place the water in a pan with the chicken stock. When it begins to boil, stir in the butter and flour. Mix well until the dough loosens from the bottom of the pan. Remove from the pan, let it cool and then knead the dough.
• Shred chicken breast into very small pieces and sauté with olive oil, garlic and onions. Leave to cool.
• To shape the coxinhas, take a piece of dough about the size of a golf ball. Roll it into a ball, placing a bit of the chicken filling inside.
• Whisk the eggs with milk in a bowl. Place the breadcrumbs in a shallow pan.
• Dip the coxinhas in the egg and then in the breadcrumbs to coat
• Heat the oil and fry the coxinhas until they are golden brown, then serve.