This week's breakfast recipe
Cheese dumplings (pão de queijo) with smoked chilli jam
250g manioc starch
200g mature cheddar, finely grated
25g unsalted butter, softened
2-3 tbsp milk
For the smoked chilli jam:
2 dried chipotle chillies, soaked in hot water for 30 minutes
3 cloves garlic, peeled and crushed
2 red chillies, finely chopped
200g caster sugar
200ml cider vinegar
1 tsp smoked paprika
Pata negra ham slices
1. First make the smoked chilli jam. Drain the soaked ancho chillies, remove the stems and finely chop. Tip into a saucepan with the remaining ingredients, bring to the boil then simmer for 5 minutes until thickened. Remove from the heat and leave to cool before spooning into a serving dish.
2. Preheat the oven to 200°C, gas mark 6. Tip the manioc starch and cheese into a large bowl and rub together with your fingertips until the mixture resembles breadcrumbs. Gradually incorporate the eggs, butter and milk until you have a smooth, soft dough. Roll the mixture into small balls and place into the holes of three 12-hole mini muffin trays. Bake for 12-15 minutes until pale gold in colour. Allow to cool slightly then serve with the smoked chilli jam and pata negra ham.