In the latest of a new feature for Nub News, we have teamed up with Brazilian-born Bianca Rodrigues-Perry to share a new monthly recipe with our readers.

The self-taught chef and foodie from Leamington, is also the face of Bia's Kitchen Show, being streamed to audiences on YouTube, Spotify, Instagram and Facebook.

The show, launched earlier this year, aims to champion local independent businesses with many restaurateurs and chefs taking guest spots.

All the recipes featured on the show will also form a book being published by Bianca later this year.

Find out more here.

All the recipes featured on the show will also form a book being published by Bianca later this year (image supplied)

Bia's Brazilian Mixed BBQ

(Serves 4)

Ingredients

• 2 steaks Cap rump (Picanha) or Rybie
• 4 chicken drumsticks marinated with 1 lemon juice, 1 tbsp mayonnaise 1 tsp salt, 2 cloves of crushed garlic
• 2 linguica Calabresa - Brazilian sausage (can be smoked sausages)
• 100g chicken heart marinade in 1 orange juice and 2 cloves crushed garlic
• ½ teaspoon salt
• 2 tbsp rock salt for the steak

Sides

• Molho a campanha - (Vinaigrette salsa)
• 2 tomatoes chopped
• Half an onion chopped
• Half a green pepper chopped
• 12 tbsp oil
• 2 tbsp apple or red wine vinegar.
• Farofa - 200g yucca flour
• 1/2 onion chopped
• 3 cloves of crushed garlic
• 50g butter
• 1 pinch of salt

Garlic Rice

• 250g basmati rice
• 3 cloves of crushed garlic
• 1 tbsp coconut oil or any oil of your preference

How To Make It

Meats

1. Build a wood or charcoal fire and pre-heat to medium-high (400 degrees).
2. Insert the skewers or use the barbecue grill, sausages and chicken on the top row and steak on the bottom row.
3. Spit-roast until each is cooked to taste: about 35 to 30 minutes for the chicken, and 20 minutes for the sausages.
4. Rotate the steak every 3 minutes depending on the heat of your fire.
5. Cook the chicken through (to an internal temperature of 165 degrees). Serve the beef crusty on the outside and medium-rare (130 to 135 degrees) inside.

Molho a campanha - Vinaigrette salsa

1. Place the vinegar, salt, olive oil, crushed garlic in a non-reactive mixing bowl and whisk until the salt dissolves.
2. Add the green pepper, tomato, onion, parsley or coriander and stir to mix. Taste for seasoning, adding more salt, and/or vinegar as necessary.

Farofa - Yucca flour

1. In a frying pan add the butter and the onions, cooking until golden, add the garlic and cook until light brown.
2. Add the yucca flour and keep mixing until the flour is crispy. Ready to serve.

Garlic Rice

1. In a pan add the oil and the garlic, cook until light golden.
2. Add the basmati rice, no need to be washed. Mix for 2 minutes.
3. Add water to cover the rice 2 centimetres above the rice, let it cook on high heat until the water evaporates.
4. Turn off the heat and cover with the lid of the pan and let it finish cooking on the heat of the pan, add a drizzle of water if necessary.