Brazilian Recipes.

When in

Brazil one of our favorite thing to do is eating.

So we thought we would share some of our delicious recipes with you.

Mango, Lobster and Ginger soup

Ingredients
2 ripe medium mangoes
2 lemongrass stalks
55g/2oz piece of ginger, peeled
405ml/15fl oz water
225ml/8oz white wine
bouquet garni (bay leaf, dill and flat leaf parsley)
900g/2lb lobster
75ml/3fl oz double cream
1 lemon, juice only
75ml/3fl oz natural yoghurt
a few strands of chives
pinch of fresh flat leaf parsley
salt and freshly ground black pepper
a little vegetable oil

Method
1. Peel both mangoes and remove stone by cutting away the flesh from both sides of the stone.
2. Dice one of the halves and leave one half aside for garnish.
3. To poach the lobster :put the water on to boil with the wine and the bouquet garni. Place the lobster into the poaching liquid and cook for 15-20 minutes. Remove the lobster and immerse into cold water.
4. To make the soup, crack the lobster claws and remove the flesh.
5. Add to the stock (poaching liquid) with the lemon grass, ginger and the diced mango.
6. Cook until the mango is tender. Remove the lemongrass and purée the mixture.
7. Place back in the pan and simmer on a medium/low heat until reduced by half - about 5-10 minutes.
8. Leave to cook, and refrigerate for 2 hours.
9. To prepare the lobster: split the lobster in half lengthways, extract the tail and wash one half of the shells thoroughly. (Discard the other half).
10. Dice the meat into bite-sized chunks and season with salt and pepper.
11. Heat a little oil in a pan and flash-fry the lobster with the parsley and then set aside to cool.
12. Finally, remove the soup from the refrigerator and fold in the cream, pour into a bowl, add the lobster shell and fill it with lobster meat.
13. Garnish with a couple of strands of chives, diced mango and yoghurt.

Enjoy!

Coconut Prawns

Ingredients

16 Raw Jumbo Prawns

1 tbsp Dry White Wine

4 Garlic Cloves, crushed

2 tbsp Lime Juice

Salt and Black Pepper

100g/4oz Desiccated Coconut

2 tbsp freshly chopped Coriander 

2 tbsp Plain Flour

2 Eggs, beaten

Coconut oil for deep frying

Method

1. Shell the prawns, leaving the tails in tact and de-vein.

2 .In a shallow dish, mix together the wine, garlic, lime juice salt and pepper then add the prawns, mix well to coat, cover and refrigerate for 1 hour.

3. In a shallow dish, mix together the coconut and coriander.

4 .Remove the prawns from the marinade and dry on kitchen paper. Discard the marinade. Heat the oil to 180C/350F.

5. Coat the prawns in flour, shaking well to remove the excess, then dip in the egg and roll in the coconut mixture to coat well on all sides.

6. Fry the prawns, in batches if necessary, for 1-2 minutes until golden brown. Serve hot

Enjoy

Brazilian Chicken.

INGREDIENTS:
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 4 skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 tablespoon minced fresh ginger
  • 2 jalapeno peppers, seeded and chopped
  • 2 cloves garlic, minced
  • 3 tomatoes, seeded and chopped
  • 1 (14 ounce) can light coconut milk
  • 1 bunch chopped fresh parsley

    • DIRECTIONS:
  • In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
  • Heat 1-tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
  • Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley and enjoy

    • Marscarpone and lime cheesecake

    Preparation time 20 minutes plus chilling time

    Makes 6-8 servings

    Ingredients...

    200g/7oz Short cake Cookies
    50g/2oz margarine or butter melted
    500g/18oz Mascarpone cream cheese
    150g/6oz icing sugar, sieved sifted
    4 to 6 limes finely grated zest and juice

    Method

    Crush the Short cake Cookies and mix with the melted butter or margarine. Press into the base of an 18cm/7" spring sided or loose bottomed cake tin.
    2. Chill in the refrigerator for 30 minutes.
    3. Place the Marscarpone, icing sugar, lime zest and juice in a bowl and beat together well. Spread over the biscuit base and chill until ready to serve, but for at least for 30 minutes.
    4. To decorate, sprinkle the grated zest of a lime over the cake

    5. Remove the cheesecake from the tin and serve