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Brazilian Barbecue

Get ready for the 2016 Rio Olympics with our Brazilian inspired reicpes.
Start with our recipe for Barbecued Brazilian Shrimp Tacos with Pineapple Salsa and Mango & Lime Dressing

What you need;Screen Shot 2016-08-05 at 11.21.37

PRAWNS

  • 400g raw king prawns, deveined
  • 1 tsp sweet smoked paprika
  • ½ tsp ground cumin
  • ½ tsp garlic granules
  • 2 tsp extra virgin olive oil

PINEAPPLE SALSA

  • 1 medium pineapple
  • 1 ripe tomato, deseeded and finely diced
  • ½ small red onion (around 50g), finely diced
  • ½ small red chilli, finely chopped (if desired)
  • 2 tbsp fresh coriander, finely chopped
  • Juice of ½ lime
  • Salt & freshly ground black pepper

DRESSING

  • 100ml crème fraîche
  • 70g very ripe mango, chopped
  • Juice of ½ lime
  • ¼ tsp red chilli, finely chopped (if desired)

TO SERVE

  • 8 ready-made corn taco shells
  • little gem lettuce, shredded

 

What to do

  1. Dry the raw prawns on some kitchen towel to remove any excess moisture. Toss in a bowl with the paprika, cumin, garlic granules and oil, until well coated. Cover and leave to marinate for 1 hour in the fridge.
  2. To make the salsa, first remove the flesh of the pineapple using the Pineapple Slicer & Wedger. Finely chop 150g of the fruit and add to a bowl. Stir in the diced tomato, red onion, chilli, coriander, lime juice and seasoning, and mix well. Set aside.
  3. To make the dressing, combine the crème fraîche, chopped mango, lime juice and chilli in a jug with a stick blender. Blend until very smooth, season to taste, transfer to a serving jug and set aside.
  4. Preheat your gas or charcoal barbecue according to the manufacturer’s instructions. Spread the marinated prawns onto two foil sheets, folding up the edges slightly to keep the prawns in place. Cook on the barbecue for 2-3 minutes, turn over and cook for a further 1-2 minutes, or until cooked through.
  5. To serve, warm the taco shells as per the pack instructions. Divide the lettuce between the tacos, then top with the salsa and prawns. Serve immediately with the mango and lime dressing drizzled over.

    Tip: The prawns could also be cooked under a medium preheated grill. Cook for 3-4 minutes, turn, and cook for a further 3-4 minutes.

And end with the best barbecue finale… try our recipe for Barbecued Pineapple Wedges with Coconut and Chocolate

What you need;Screen Shot 2016-08-05 at 11.24.35

  • 1 medium pineapple
  • A little oil, for brushing
  • 25g light soft brown sugar
  • ½ tsp ground cinnamon
  • 15g dark chocolate shavings
  • 15g coconut flakes

What to do

  1. Using a sharp knife, cut off the base of the pineapple and discard. Carefully cut vertically through the green leaves and the centre of the pineapple to give you 2 halves. Cut each half into half again to give you 4 quarters with green leaves attached.
  2. Place each pineapple quarter skin side down and, using a small knife, carefully cut out the core and discard. Carefully cut the skin from each wedge, running the knife along the inside of the skin to remove. Discard the skin and you will be left with 4 cored skinless wedges with leaves attached.
  3. Preheat your barbecue according to the manufacturer’s instructions and lightly oil the metal grill. In a small bowl, mix the sugar and cinnamon, and sprinkle over the under (skin) side of each pineapple wedge. Turn each over and sprinkle the other side so the cut sides are also dusted. Leave to sit for around 10 minutes so the pineapple juice dissolves the sugar.
  4. Place the pineapple wedges core side down first on the barbecue, and cook for 3-5 minutes or until golden brown. Carefully turn the wedges over so the core side is now facing up and grill for a further 3-5 minutes.
  5. Scatter the chocolate shavings on the top of each wedge, sprinkle over the coconut and grill for a further 1-2 minutes, or until the coconut is lightly toasted and the chocolate has melted. Serve immediately.

    Tips: Chocolate shavings are very simple to make with a small block of chocolate and a vegetable peeler. This recipe can also be cooked under a medium preheated grill. Simply place the prepared pineapple wedges onto a foil-lined grill pan and cook as above but for 6-8 minutes per side, until golden brown.

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