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Bia Rodrigues

Producer, director and presenter

Dave Perry

Director of Photography and Videography

Bianca Rodrigues, a Brazilian marketing producer living in Leamington Spa, previously owned a successful marketing agency with prestigious clients as McDonald's, Gillett, M&M’s and many others, also owned a restaurant in Rio de Janeiro - Brazil. She is passionate about food and during the lockdown, started Bias kitchen, a successful high-quality takeaway food service that was available through Deliveroo and JustEat. It was a great success.

David is a seasoned photographer who has been in the industry for over two decades. He has studied media and film, and is the founder of Dave Perry Photography - a successful company with a portfolio of prestigious clients such as Cartier, Jamie Oliver, Royal Mail, Co-op, and many others.

Amanda Chalmers

Naomi Mckeever

Makeup artist

Journalist and PR

About the Naomi: An Expert in the Beauty Industry

She boasts an impressive 18 years of experience in the beauty industry. Their experience spans across photoshoots, celebrity makeup, and TV shows, including BBC1's The One Show. Additionally, they have worked on over 216 London Fashion Week shows and spent ten years on MAC Cosmetics PRO Events team handling red carpet events, fashion shows, awards ceremonies, and celebrity appointments.

A local print journalist of 30 years, Amanda now runs an award-winning PR agency based in Warwick.

Chalmers News PR works with businesses across a wide variety of sectors, from leisure and hospitality through to retail and charities, making PR accessible to SMEs and start-ups with highly effective but low-cost packages.

Like Bianca, Amanda is passionate about championing small businesses and enjoys the sense of reward from seeing a successful campaign take off for her clients. She loves being a small part of their growth.

Matt Chamberlain

Video Editor

Matt has been passionate about TV and film since 2001. He has worked as an extra, co-presenter, actor, camera operator, and editor on various short and feature films, as well as music videos. Matt is skilled in FCP editing and Apple Motion for graphics software. One of his music videos was nominated for several categories at the 2023 Birmingham Film Festival.

WE WANT

YOU!

it's your chance to shine!

Simply contact us by phone or email with a brief summary of your story, and our team will schedule a call back!

Who's got the chops to join the show?

We're on the hunt for the most incredible independent restaurants, top-notch chefs, culinary wizards, and nutrition gurus with a rich story to tell. If you're itching to share your signature dishes with our audience, we want you! Our adventure kicks off in Warwickshire, so bring your A-game and let's get cooking!

feijoada - Brazilian black beans stew

Ingredients

250g dried black beans, soaked overnight, then drained, 100g streaky smoked bacon, cut into slices 500g pork rib, 3 chorizo cooking sausages 500g pork shoulder, cut into 5cm cubes 300g top rump steak cut into cubes, 3 onions, chopped 6 garlic cloves, finely chopped pinch of chilli flakes, 1tbsp dry coriander, 1tbsp smoked paprika, 1tsp cumin powder, 1tsp black pepper powder, 1tbsp oregano, 6 bay leaves, 2 tbsp white wine vinegar, 1 handfull of To serve steamed rice, chopped parsley or coriander, hot pepper sauce and wedges of oranges

How to make it

STEP 1 Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp. Remove and keep the oil in the pan. In batches sear the ribs, sausages, beef and pork shoulder. Season each batch with salt and pepper. STEP 2 Add the onion, garlic and chilli to fry for 8 mins or until soft. Add dry coriander, black pepper, cumin, paprika and oregano, bay leaves and the beans. STEP 3 Cover with just enough water to cover, about 650ml. Bring to a boil and reduce the heat to a low simmer. Cover and cook for 2 hrs, or until the beans are soft and the meat is tender. You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each. Another method is to cook it in the oven for 3-4 hrs at 160C/140C fan/gas 3. STEP 4 Serve with rice, spring greens saute in butter, fresh coriander, hot pepper sauce and orange slices.

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Brazilian seafood curry

Ingredients

350G langoustine, 400g prawns, 300g mix fish filet, 5 chopped lime leaves, 1 red pepper, 1 green pepper, 1 yellow pepper, 2 large onions, 2 fresh chilli chopped, 1tbsp paprika, 1tbsp dry coriander powder, 6 tbsp fish sauce, 4 cloves of crushed garlic, 30g of chopped ginger, 350ml coconut cream, 350ml double cream, 600g chopped tomatoes, 30ml of dendê oil(palm oil) 2 hands full of fresh coriander

How to make it

In a large pan add Dendê oil, onions and garlic, cook until onions are a bit softer. Add ginger, peppers, paprika, dry coriander, chilli fish sauce, mix well and add the langoustine, lime leaves and desiccated coconut. Mix the double cream with the coconut milk and pour in the pan, next the chopped tomatoes, stir a bit and add the rest of the fish and prawns. Cover with the lid and cook for 15 minutes or until the fish are all cooked through. Finished with a handful of fresh coriander, lemon juice and a drizzle of dendê oil, enjoy with white rice. .

cHILLI CON CARNE

Ingredients

500g mince beef, 1 large chopped onion,

1 red and 1 green pepper, 6 chopped tomatoes, 1 tbsp dark chocolate, 5 cloves of crushed garlic, 400g red kidney beans, 1 tsp gluten free flour, 1 tbsp chilli powder, 1 tbsp cumin powder, 1 tbsp oregano, 1 tbsp smoke paprika, 1 tsp cayenne pepper, 1 tbsp brown sugar or honey, salt as you like, fresh coriander and lime juice.

How to make it

Brown the mince beef for 5 minutes with onions, garlic, then add the chocolate, sugar, tomatoes, spices and kidney beans, 200ml of water and bring to boil. Cover and simmer gently for 15-20 minutes, don't forget stirring occasionally. Last but very important the fresh coriander, juice and zest of 2 limes. enjoy with tacos or rice.

You can use tin of chopped tomatoes if you like

Beef stroganoff

Ingredients

500g Beef skirt, 250g Mixed mushrooms, 1 Tbsp dry coriander powder, 1 Tbsp smoked paprika powder, 1 Tsp black pepper, 1 Large glass of red wine, 4 cloves of crushed garlic, 2 Tbsp olive oil, 4 Tbsp Worcestershire sauce, 1 Tbsp pink salt, 350g double cream, 600g chopped tomatoes, 1 Tbsp sugar, 1 Tsp mustard, 1 Large chopped onion, 2 hands full of fresh parsley

How to make it

Cut the beef in small slices, add olive oil, garlic, dry coriander, Worcestershire sauce, salt, black pepper is optional. Mix and cover to marinate over night in the fridge or 2 hours before cooking. In a pan add the steak that has been marinated, no need for oil. Grill until it is cooked. Separate the beef and cover with foil. In the same pan you used to grill the beef, add chopped onions and mushrooms. Cook until it is soft and tender. Add the beef, add the wine and mix, add smoked paprika, sugar, the glass of wine, chopped tomatoes and mustard, bring to boil. Cook for 5 minutes and add double cream and cook until it is creamy. Before serving add the chopped parsley and for an extra Kick sprinkle some chilli flakes. Serve with rice or pasta.

Green Pea soup with crispy bacon

Ingredients

500g green split peas

1 large chopped onion

5 cloves crushed garlic

1tbsp dry coriander

1tbsp finely chopped fresh ginger

2 vegetable stock

600g chopped smoke bacon

300 ml double cream

How to make it

Heat the bacon in a saucepan over a medium heat. Cook until it is light brown and crunchy. Set it aside. In the fat from the bacon Add the onion and garlic, ginger and fry for 3–4 minutes, until softened.

Add the dry peas vegetable stock mix in 1 1/2L of hot water, dry coriander and bring to the boil. Reduce the heat and simmer for 50 minutes or until peas are soft.

Add extra water if necessary.

You can also cook on the pressure cooker for 30 minutes or slow cooker.

Add the cream and use a hand blender to liquidise the soup.

Season, to taste and serve in a warm bowl, garnished with a crunchy bacon and fresh coriander. Enjoy with nice fresh bread and butter. Serves 6 or 8

CREAMY PENNE WITH GARLIC STEAK

Ingredients

Servings

6 to 8 people

1kg of beef skirt or any prime steak, 2tpsp butter, 50g fresh rosemary, 500g of penne pasta, salted water for boiling, salt and pepper to taste, 6 cloves of chopped garlic,

1 chopped onion, 300ml heavy cream, 150g cheddar (grated), 100g grated parmesan

1 lemon juice, 1 teaspoon parsley flakes for garnish

HOW TO DO IT

STEAK - In a super hot pan at the steak with just salt, grilled 2 minutes each side

Add butter, garlic and rosemary and grill for 2 more minutes.

Reserve in a foil.

PENNE - bring water to boil with a dash of salt and oil.

Pour the past and cook for 8 minutes for a al dente.

CREAMY SAUCE - In a pan add 1 tbsp butter, chopped onions, cook until golden the onions. Add double cream, parmesan and cheddar, mix well. Until have a smooth creamy sauce. Add the penne and garnish with the parsley.

Serve with sliced steak on top. Delicious! Enjoy it!

Brazilian Passion fruit mousse

Ingredients

300ml pure passion fruit pulp

300g double cream

300g condensed milk

Topping

4 fresh passion fruit

¼ cup sugar – for the sauce on top.

50ml water

How to make it

Blend the passion fruit pulp, condensed milk, double cream for 5 minutes in the liquidiser.

Pour the mousse into a large serving bowl or individual serving glasses. Refrigerate for at least 3 hours.

For the topping -

Combine the fresh passion fruit pulp (with seeds) and the sugar in a saucepan. Bring it to a boil, then lower the heat and cook briefly, until it thickens slightly.

Let it cool to room temperature. You can then serve or refrigerate until ready to use. Top the mousse with the passion fruit sauce and serve!

You can do as I did here, add chocolate mousse

Ingredients

300g beef skirt

30g butter

3 cloves garlic

Hand full of fresh rosemary

1tsp flake salt

How to make it

Pan on the hob let be super hot,

Pass the salt on the steak and put straight in pan, let grill for 2 minutes each side for medium rare. Take out the steak and roll it in foil and place to one side for 2 minutes.

Add garlic butter and rosemary in the same pan you grilled the steak and bring the steak back in the pan to give that caramelised look and taste.

Serve rice, farofa and vinaigrette salsa. Or just with chips!

Tip - To know how your pan is ready to put your steak wait until stops smoke, then will be ready.

This recipe can be used for any steak you love, ribeye, rump steak etc..

Beef skirt

With garlic, butter and rosemary

kibbeh

Ingredients

500 g minced meat, 2-3 onions chopped, 1 teaspoon 7 spice, ½ teaspoon black pepper

1 tablespoon salt, 1 cup chopped walnuts or pine nuts, 2 tablespoon fresh garlic

For the Kibbeh casing:

1 kilo fine Bulgar wheat, 1 kilo mince meat, 2 onions, 1.5 tablespoon Kibbeh Spices, 1.5 tablespoon cornflour, 1 teaspoon 7 spice, ½ teaspoon black pepper, 1 tablespoon salt, olive oil

Instructions

1. Soak the Bulgar wheat in enough water to cover and set aside
   
2. To make the filling, sauté the chopped onions in regular olive oil until golden on medium low heat
   
3. Add 500g of minced meat to the onions and cook out the meat on medium high heat
   
4. Add the 7 spice, garlic, black pepper and salt and use the back of your wooden spoon to break up the meat
   
5. When it is cooked turn off the heat and add chopped walnuts. Taste to make any adjustments then cover and set aside
   
6. Drain the Bulgar wheat and add to a large bowl. Take out the kilo of meat and prepare food processor
   
7. In several batches, add the Bulgar wheat and equal amounts of meat to the food processor and process until it clumps together and starts to roll in the processor bowl.
   
8. Roughly chop 2 onions to go in the food processor along with the 7 spices, crushed garlic, black pepper and salt. Blitz well
   
9. When you have combined all the meat and Bulgar wheat in a bowl, add the blitzed onion spice mix and the cornflour, then bring everything together preferably with your hands
   
10. If it is too dry add a bit of water, you don't want it too loose, sticky or crumbly but so it holds together nicely. If you don't mind tasting a bit of raw meat check a tiny bit for saltiness and adjust as necessary
    
11. Add approx half a cup of olive oil small bowl which you can dip your fingers into when shaping the kibbeh to avoid sticking. Clean your table and arrange a workflow with a large clean tray, the sunflower oil, the filling and the casing mix
    
12. Take some casing and roll into golf ball size, indent the middle then hollow out the inside with your index finger turning as you do so until you have a half shell. Add a spoon of filling and close up the casing. Compress well with your hands and shape into classic kibbeh morsels (see video)
    
13. Line up the kibbeh on the tray until you finish the filling
    
14. Deep fry your kibbeh morsels in sunflower or vegetable oil and serve with yogurt dip
    

Bia’s Cheese Bread -

gluten free

Ingredients

500g manioc starch

100g parmesan grated cheese

200g grated mozzarella

100g grated cheddar

2 eggs

150ml milk

150ml water

100ml coconut oil or any oil you like.

1tsp pink salt

HOW TO MAKE IT

In a pan add the milk, water, oil and salt, bring near to boil.

In a large bowl add the manioc starch and pour the hot liquid in and mix it well, let cool down and add the eggs, parmesan and cheddar, mix well, then add the mozzarella. Mix it all together until it's soft and starts to come away from the sides of the bowl. Line a baking sheet with greaseproof paper. With wet hands, divide the mixture into 24 pieces and roll into glorious, shiny balls, lining them up on the tray as you go.

Preheat the oven to 180°C/gas 6. Bake uncovered for 18 minutes, or until golden. Enjoy warm with a glass of red wine or a black coffee . My children love to eat with jam.

TIP - These are fantastic cooked from frozen if you want to get super ahead. Simply bake for 20 minutes 180°C or until golden.

Children love to help to make them. It's like a Play-Doh.

Bia’s chicken curry

INGREDIENTS

500g boneless chicken tights

1 large chopped onion

6 cloves of brushed garlic

30g ground cumin

30g dry ground coriander

20g smoke paprika

1 tbsp of fresh chopped ginger

30g mix curry spices

350ml double cream - can be lactose free

350ml coconut cream milk

1tbsp dark brown sugar

30g fresh curry leaves - can be dry curry leaves too.

100g desiccated coconut

100g chopped fresh coriander

1tsp salt

Zest and juice of 2 limes.

Fresh chiili it's optional.

HOW TO MAKE IT

Marinate the chicken over night or for 1 hour before cooking, with lemon juice, salt, cumin, garlic, dry coriander, paprika.

In a hot pan add the chicken after that has been marinated, fry a bit until golden, pour the ginger, mix curry spices, onions and curry leaves, cook for 5 minutes with the lead off. Add the coconut milk, double cream, desiccated coconut, cook for 10 minutes, until creamy. Before serving add fresh coriander, lime zest and juice. Enjoy with a nice garlic rice and naan bread.

BRAZILIAN salted cod PIE

BACALHAU ESPIRITUAL

Ingredients

600g Shredded bacalhau (salted cod)

1L milk 6 eggs yolks

250ml double cream

6 tbsp flour

2 grated carrots

50g butter

4tbsp olive oil

100g grated parmesan

1 tbsp dry coriander powder

2 grated onions

2 tbsp Worcestershire sauce 300g cream crackers crumble fresh coriander as you like.

How to do it

1) - In a sauce pan add water the bacalhau bring to boil. Keep the hit medio to keep the billing in control.

2) - In another sauce pan you will add the butter to melt and add half of the milk mixed with flour, pour this mix in the sauce pan, bring to boil and add the other half of the milk mixed with the egg yolks. Cook until is leaving the button of the pan not stopping whisking. Set aside.

3) - In a mixer we add the crackers, mix until is crushed. Add parmesan to this mixture. Set aside

4) - Bacalhau is cooked, now we add the shredded bacalhau, carrots, double cream, onions, dry coriander, Worcestershire sauce, olive oil, fresh coriander and mix it all together. Set all in the button of the tray and add the white sauce. On top we add the crackers and parmesan mixture.

5) - Oven we go for 35 minutes at 180°c or until is golden brown on top. Enjoy

What a great time I had with Emily,

so kind and talented lady.

Paprika Club

Nikki ryan

Emi’s little bakery

Tropical Brazil Foods

Scratch Cook Social

Banh mi ca phe

Mari-Carmen

fit mama app

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Before the launch

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After the launch

Launch party and some of our guests