Family Day: surprise everyone with delicious recipes

Credits: Freepik

The chef from the Umami Committee selected three recipes to celebrate the date with a delicious menu

São Paulo, May 2023 – For centuries, mealtime has brought families together around the world. Whether on commemorative dates, to celebrate an achievement, or simply to ease longing, lunch or dinner is always a good occasion to gather loved ones around the table.

Being with those we love is very special, so for Family Day, celebrated on May 15, Umami Committee chef Lisiane Miura selected three recipes to diversify the menu and invite everyone for a delicious celebration.

“Dishes can become even tastier and more memorable with the inclusion of umami foods. The fifth basic taste of the human palate can be found in several everyday foods, such as beef, parmesan cheese, and tomatoes, and leaves on the palate of those who consume them a mouthwatering flavor, typical of family meals,” highlights Lisiane.

With these ingredients in mind, learn step by step how to prepare a creamy Oxtail Ragu with Polenta, a delicious Moussaka, and, for dessert, an unusual Cheese Cake with Paçoca. Enjoy!

OXTAIL RAGU WITH POLENTA

(Preparation time: 1 hour and 10 minutes)
Serves: 8 portions

Créditos: Comitê Umami

Ingredients

• 4 tablespoons of oil (60 ml)
• 1 medium onion, grated (150 g)
• 1.5 kg cleaned oxtail
• 1 and a half teaspoons of salt
• 1 bay leaf
• 1.5 L of water
• 4 large ripe tomatoes, peeled and seedless (720 g)
• 2 crushed garlic cloves (10 g)
• 3 tablespoons chopped parsley (15 g)
• 2 cups precooked cornmeal (260 g)
  

Directions

1. In a pressure cooker, place 2 tablespoons of oil, the onion, the meat, 1 teaspoon of salt, and the bay leaf, and sauté over high heat for 15 minutes, or until starting to brown. Add 2 ½ cups of water (500 ml) and cook over medium heat for 40 minutes after it begins to boil.
2. Remove from heat and wait for the pressure to release before opening. Strain the broth, reserving it in another pan, and shred the meat with a fork.
3. In the same cooker, add the remaining oil, tomato, garlic, parsley, and shredded meat, and sauté for about 5 minutes, or until the tomato starts to break down. Remove from heat and keep warm.
4. In the reserved broth pan, add the remaining water and salt, the cornmeal, and cook over medium heat until boiling. Cook, stirring constantly, for 10 minutes, or until thickened.
5. Remove from heat and serve with the ragu.

MOUSSAKA

(Preparation time: 1 hour + 15 minutes in the oven)
Serves: 10 portions

Créditos: Comitê Umami

Ingredients

• 3 medium eggplants cut lengthwise into slices (900 g)
• 1 ½ teaspoons of salt (7.5 g)
• 2 ½ tablespoons olive oil (37.5 ml)
• 500 g ground beef (patinho cut)
• 2 ripe tomatoes, peeled, seedless, and chopped (250 g)
• 1 cup all-purpose flour (110 g)
• ½ cup coarsely grated parmesan cheese (50 g)
  

White sauce

• 3 tablespoons unsalted butter (45 g)
• 3 cups milk (600 ml)
• ½ teaspoon salt (2.5 g)
• 3 tablespoons cornstarch (45 g)
  

Directions

1. In a large bowl, place the eggplant and sprinkle 1 teaspoon of salt over the slices. Let rest for 20 minutes. Gently squeeze to remove excess liquid and set aside.
2. In a medium saucepan, heat the olive oil over high heat. Add the beef and remaining salt, and fry for 10 minutes, or until completely browned. Add the tomato and cook over medium heat, covered, for 10 minutes.
3. Prepare the white sauce: in a medium saucepan, melt the butter over medium heat. Add 2 cups of milk (400 ml) and the salt, and stir. Add the cornstarch dissolved in the remaining milk, mix, and cook, stirring constantly, until thickened. Remove from heat and set aside.
4. Pat the eggplant slices dry with paper towels, dredge them in flour, and fry in moderately hot oil until golden on both sides. Drain on paper towels.
5. Assembly: in a large rectangular baking dish (22 x 35 cm), alternate layers of eggplant, meat, and sauce, finishing with sauce. Sprinkle with parmesan and bake in a preheated medium oven (180 °C/350 °F) for 15 minutes, or until heated through and golden on top.
6. Remove from oven and serve immediately.

Tip: “Moussaka” is a Greek dish made of layered vegetables and meat baked in the oven. The vegetables, type of meat, and sauce may vary, but usually eggplant and ground beef are the main ingredients. The pronunciation of this word is “moo-sah-KAH.”

CHEESE CAKE WITH PAÇOCA

(Preparation time: 1 hour and 50 minutes)
Serves: 8 portions

Créditos: Comitê Umami

Ingredients

Batter

• 1 cup sugar (150 g)
• ½ cup unsalted butter (100 g)
• 3 egg yolks (60 g)
• 100 g coarsely grated parmesan cheese
• ½ cup milk (100 ml)
• 1 ½ cups all-purpose flour (165 g)
• 3 beaten egg whites (90 g)
• ½ tablespoon baking powder (6 g)
  

Topping

• 1 can sweetened condensed milk (395 g)
• 1 box heavy cream (200 g)
• 5 crumbled paçocas (100 g)
  

Directions

1. Prepare the batter: in a stand mixer bowl, place the sugar, butter, and egg yolks, and beat on medium speed for 1 minute, until smooth and fluffy. Add the grated cheese and beat briefly. Add the milk, alternating with flour, mixing gently with a whisk until homogeneous. Fold in the beaten egg whites, and finally the baking powder.
2. Pour the batter into a greased and floured tube pan (20 cm diameter) and bake in a preheated low oven (160 °C/320 °F) for 40 minutes or until a toothpick inserted comes out clean.
3. Remove from oven, let cool slightly, and unmold. Set aside.
4. Prepare the topping: in a small saucepan, combine condensed milk, cream, and 3 paçocas, and cook over medium heat, stirring constantly, for 8 minutes, until thickened.
5. Spread over the cake and decorate with the remaining paçoca. Serve at room temperature.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and taste continuity for a few minutes after ingesting food. To learn more, visit www.portalumami.com.br.