makes
30
prep
40 minutes
cook
30 minutes
difficulty
Mid
makes
30
serves
preparation
40
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 60 ml (¼ cup) vegetable oil
- 180 ml (¾ cup) milk
- 330 g (3 cups) tapioca flour
- 80 g (1 cup) finely grated parmesan
- 2 eggs
Vinaigrette salsa
- 60 ml (¼ cup) white vinegar
- 60 ml (¼ cup) olive oil
- 1 tbsp brown sugar
- ½ cup mint leaves, chopped
- 1 vine-ripened tomato, seeded, finely chopped
- 1 small red capsicum, finely chopped
- 1 Lebanese cucumber, seeded, finely chopped
- 1 small red onion, finely chopped
Lima bean dip
- 2 x 400 g cans lima beans (see Note), drained, rinsed
- 2 garlic cloves, crushed
- 2 tbsp finely chopped coriander
- 60 ml (¼ cup) olive oil
- 1½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried chilli flakes
- 1 lime, zested, juiced
Marinating time 1 hour
Instructions
To make vinaigrette salsa, place all ingredients in a bowl and toss to combine. Season with salt and pepper. Set aside to marinate for 1 hour.
Meanwhile, to make lima bean dip, process all ingredients in a food processor until smooth and combined. Season and set aside.
Preheat oven to 180°C and line 2 large oven trays with baking paper. Combine oil, milk and 1½ tsp salt in a small saucepan over medium heat and bring to a simmer. Sift flour into an electric mixer. Gradually beat in hot milk mixture and parmesan until combined. Add eggs, one at a time, and beat until well combined – the mixture will be very runny.
Working quickly, spoon heaped tablespoonfuls of batter onto prepared oven trays and bake for 25 minutes or until puffed and golden on top.
To serve, halve each pao de queijo then spread with lima bean dip and drizzle with vinaigrette salsa.
Note
• Substitute cannellini beans, kidney beans or chickpeas.
Photography Chris Chen
As seen in Feast magazine, March 2014, Issue 29.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
