Queijo coalho is both the name of a firm, salty Brazilian cheese and the snack that it inspired. The cheese is barbecued on skewers and served with a garlic or molasses sauce.
- 400 g queijo fresco (see Note)
- 8 x 15 cm wooden skewers
- olive oil spray
- 2 tbsp honey
- lime wedges, to serve
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.
Drink match Delgado Zuleta La Goya Manzanilla ($16, 375 ml).
Heat a large frying pan or barbecue to high. Cut cheese into 8 x 2 cm x 2 cm x 10 cm slabs and pat dry with paper towel. Carefully thread a skewer through the centre of each and season with salt and pepper. When pan is hot, spray cheese with oil and cook, turning, for 2 minutes or until each side is browned.
Heat honey in a small pan over medium heat for 1 minute or until runny. Drizzle over cheese and serve with lime wedges.
• A soft, mild cow’s-milk cheese available from selected delis. Substitute haloumi.
Photography by Brett Stevens.
As seen in Feast magazine, November 2011, Issue 3. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.