Recipes – Carnival flavour

12698712-9With the Olympics finished and the Paralympics about to start, we’ve gone loco for all things Brazilian this year. If you’d like to keep the summer going a little longer, look no further than a new book, Carnival!, which gives you the lowdown on throwing your own authentic Brazilian party.

“The tastes and flavours will whisk you away and have you dreaming of Brazilian beach and street parties,” promises Lizzy Barber, who penned the book with brother Jamie and Rio-born David Ponte.

The colourful little book covers everything from vibrant, Brazilian finger-food and barbecue recipes, to refreshing cocktails – caipirinha being the tipple of choice – and even features tips on dancing the samba.

Here are three recipes to help you recreate the Copacabana in your own back garden…

Malagueta jumbo prawns

Ingredients (serves 4)

12 large tiger prawns or 20 ordinary prawns
4 tbsp spicy malagueta marinade (see recipe below)
Lime wedges, to serve

Method

Peel and devein prawns, leaving tail ends on. Place in a bowl. Add 3 tbsps marinade. Toss to coat, cover with cling-film and leave to marinate in the fridge for a couple of hours.

Light barbecue and let flames die down before starting to cook, or preheat grill to high and place rack at highest level.

Thread prawns on to four metal skewers. Brush with remaining marinade and season with salt and pepper. Barbecue or grill for two to three minutes on each side, until opaque and just cooked through. Serve with lime; delicious with coconut rice and a side salad.

Cabana’s signature spicy malagueta marinade

Ingredients (makes approx 275ml)

70g small red chillies (preferably malagueta)
5 garlic cloves, lightly crushed
70ml light olive or sunflower oil
2 tbsp lemon juice
2½ tsp tomato puree
2 ½ tsp caster sugar
½ tsp dried chilli flakes
1 heaped tbsp sweet paprika
2 tsp sea salt
Pinch dried oregano

Method

Preheat oven to 180C/gas mark 4. Split chillies lengthways and place in a small roasting tray with garlic and oil. Roast for 10 minutes.

Cool, then put chillies, garlic and oil in a small food processor or blender and add the rest of the ingredients. Blend to a smooth puree.

Transfer to a clean jar, seal and keep refrigerated for up to a week.

Stir-fried greens with garlic

Ingredients (serves 4)

400g seasonal greens (eg mustard greens, Swiss chard, sweetheart cabbage, spinach or young kale)
2 tbsp olive oil
3 large garlic cloves, finely chopped
Butter, for cooking

Method

Wash greens well. Remove any tough stalks and chop or shred the leaves.

Heat oil in a large pan or wok over a medium heat. Add the garlic and let it gently infuse for a few minutes, without allowing it to burn. When you begin to smell the aroma of the garlic, and before it begins to colour, add greens a handful at a time, stirring well each time.

Season with salt and pepper and add a tiny splash of water. Stir well. Cover with a lid. Cook until just tender. This will take 2- 10 minutes, depending on greens. Check every few minutes.

Stir in butter and check seasoning. Transfer to warmed bowls and serve immediately.

 

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