Brazil­ian bar­beque

Cel­e­brate the new year with a cool cock­tail, a re­laxed Brazil­ian-style braai and some samba mu­sic so you can dance the night away.

Ideas Entertainment - - Contents -

Cel­e­brate with cock­tails, samba mu­sic and a flavour­ful braai.


De­sign the in­vi­ta­tion on your com­puter and print it out. Nail the in­vi­ta­tion to a co­conut and fin­ish it off with a piece of rib­bon.


De­coupage an old door and a few crates with pho­to­copies of pic­tures and il­lus­tra­tions that match your theme – down­load them, en­large to the de­sired size and print them out. Stack the crates and place the table­top or door on them. Place trop­i­cal fruit, glasses and other essen­tials in the crates to com­plete the pic­ture.

Flamingo swiz­zle sticks

Find a flamingo sil­hou­ette de­sign on the in­ter­net and copy the il­lus­tra­tion onto coloured card­board then cut it out. Stick the flamin­gos onto wooden ke­bab skew­ers with craft glue.

Braai the Brazil­ian way

Brazil­ians love to cook over the coals. Their term for what we call a braai is a chur­rasco, where a se­lec­tion of dif­fer­ent meats, sausages, fish and poul­try, in­clud­ing chicken hearts, is bar­be­cued and served with sal­ads. They usu­ally thread the meat on long skew­ers or cook large pieces or whole chick­ens on a spit. Beef is sea­soned only with salt and is en­joyed sliced off the skewer and ac­com­pa­nied with a salsa, al­though lamb, pork and chicken are of­ten mar­i­nated.


Cut a lime into wedges. Put into a glass, add 10ml sugar and crush to­gether. Fill the glass with ice. Add 50ml Brazil­ian sugarcane rum (cachaça). Stir well and serve. FRUITY VARI­A­TIONS Try a se­lec­tion of dif­fer­ent vari­a­tions by us­ing fresh granadilla, ki­wifruit, mango or straw­ber­ries. Blend the fruit in a food pro­ces­sor or chop finely be­fore adding to the glass. You can also use vodka in­stead of rum, if you pre­fer.

Set the scene

See out the old year with a vi­brant trop­i­cal party. Cre­ate a balmy beach at­mos­phere with ex­otic fruits, colour­ful light­ing, palm fronds and ba­nana leaves. Set the ta­ble in­for­mally us­ing retro and Brazil­ian el­e­ments and set up a small bar on the ta­ble where guests can mix their own cock­tails while they’re stand­ing around chat­ting.

Pa­per para­sols

You will need

scrapbooking pa­per

craft scis­sors

dou­ble-sided tape

craft glue

ke­bab skew­ers

To make

1 Cut cir­cles from the scrapbooking pa­per and cut a slit up to the cen­tre of each cir­cle. Fold the edges over each other to form a cone and stick them to­gether with dou­ble-sided tape. 2 Place a drop of craft glue in­side the tip of the cone and stick the sharp end of a ke­bab skewer through the tip. Al­low the glue to dry.

Palm heart and lentil salad

Serves: 6 Prepa­ra­tion time: 20 min­utes

200ml cooked puy lentils

1 ripe av­o­cado, diced

pit­ted black olives, halved

15ml fresh lime juice

½ onion, sliced thinly

2 ripe to­ma­toes, cut into wedges

1 green pep­per, seeded and chopped

1 can palm hearts, drained and sliced

125ml fresh blanched peas, drained

feta cheese, op­tional


80ml white wine vine­gar

5ml mus­tard pow­der

2 cloves gar­lic, crushed

125ml olive oil

1 DRESS­ING Put all the in­gre­di­ents into a small jar with a lid and shake to­gether. 2 Ar­range the salad in­gre­di­ents on a plat­ter or com­bine in a large bowl. Driz­zle the salad with the dress­ing just be­fore serv­ing.

Did you know?

It is a tra­di­tion in Brazil to serve lentils and grapes on New Year’s Eve – this is sup­posed to bring good luck for the new year.

Sweet potato salad with pine nuts

Serves: 6 Prepa­ra­tion time: 30 min­utes Cook­ing time: 10 min­utes

4-6 medium-sized sweet pota­toes,

peeled and cubed

2 car­rots, peeled and cut into juli­enne


125ml may­on­naise

15ml French mus­tard

30ml olive oil

5ml Worces­ter­shire sauce

30ml white wine vine­gar

½ medium-sized red onion, chopped

50ml chopped fresh co­rian­der or flat

leaf pars­ley

30ml toasted pine nuts

1 Boil or steam the potato cubes un­til just ten­der. Drain and set aside to cool.

2 Put the car­rots in a bowl and cover with boil­ing wa­ter. Leave to stand for a minute, then drain.

3 Mix the may­on­naise, mus­tard, oil, Worces­ter­shire sauce and vine­gar to­gether.

4 Pour the dress­ing over the pota­toes. Toss gen­tly. Top with the car­rots, onion and herbs. Sprin­kle with pine nuts.

Prawns in co­conut milk

Serves: 6 Prepa­ra­tion time: 30 min­utes Cook­ing time: about 25 min­utes

15ml lime juice

500g shelled and de­veined prawns

30ml palm oil

1 onion, chopped

2 cloves gar­lic, crushed

2 to­ma­toes, peeled and diced

1 green pep­per, seeded and diced

250ml co­conut milk

3 spring onions, finely sliced

125ml fresh co­rian­der, chopped

30ml freshly chopped pars­ley

jas­mine rice, to serve

1 Driz­zle the lime juice over the prawns. Sea­son to taste with salt and freshly ground black pep­per and set aside for a lit­tle while. 2 Heat a potjie pot or cast iron pot over medium hot coals. Once the pot is hot, add the palm oil and then add the onion and gar­lic. Sauté for few min­utes, then add the to­ma­toes and green pep­per. Sim­mer for about 10 min­utes un­til the veg­eta­bles are ten­der.

3 Add the prawns and cook un­til they turn pink and the flesh is white. Stir in the co­conut milk. Once it’s hot, re­move from the heat. Add the spring onions and herbs. Sea­son to taste. Serve with jas­mine rice.

Sir­loin on skew­ers

Serves: 6-8 Prepa­ra­tion time: 10 min­utes


30ml salt flakes

250ml hot wa­ter

1kg beef sir­loin, cut into 4cm thick

2 cloves gar­lic, crushed

1 Thread the meat onto skew­ers. Cook the skew­ers over hot coals for a few min­utes. 2 Mix the salt, gar­lic and hot wa­ter to­gether. Once the meat has started to cook, brush with the brine mix­ture. Keep bast­ing un­til the meat is cooked to your lik­ing. Once done, rest it for 10 min­utes, then take it to the ta­ble and carve slices off the skew­ers for serv­ing.

Brazil­ian salsa

Chop the fol­low­ing in­gre­di­ents finely and mix them in a glass bowl: 2 ripe, seeded to­ma­toes, 1 small seeded green pep­per, 1 medium red onion, 15ml fresh co­rian­der, 30ml fresh pars­ley, 40-60ml white wine vine­gar, 30ml olive oil and 1 seeded chilli (op­tional). Sea­son with salt. Set aside un­til ready to serve with your braaied meat.

Cheese rolls

Makes: about 60 rolls Prepa­ra­tion time: 20 min­utes Bak­ing time: 20 min­utes Oven tem­per­a­ture: 180oc

250ml milk

250g tapi­oca flour (avail­able at health


125ml sun­flower oil

2-3 large eggs

100g Parme­san cheese, grated

100g Moz­zarella cheese, grated

1 Add the milk, 250ml wa­ter, tapi­oca flour, oil and 5ml salt to a saucepan and heat over low to medium heat while stir­ring con­tin­u­ously. 2 Once the flour starts to thicken, stir quickly to pre­vent lumps form­ing. Set aside to cool. 3 Trans­fer to a bowl. Beat the eggs lightly and then add to the flour mix­ture. You may not need to add all the egg. The dough should be firm enough to knead. Add the Parme­san and knead well for 5 min­utes. It will be very sticky. You can use the dough hook at­tach­ment and do this in the food pro­ces­sor for 2 min­utes, if you pre­fer. 4 Roll into small balls (grease your hands with oil first to make it eas­ier) or use two spoons. Place the balls on lined bak­ing trays. Bake in a pre­heated oven for about 20 min­utes un­til golden. En­joy warm as a starter or with the main meal.

Make a se­lec­tion of side dishes:

PINEAP­PLE: Cut pineap­ples length­ways into wedges. Cook over the coals. SAUSAGES: Thread chorizo or spicy pork sausages hor­i­zon­tally onto two skew­ers next to each other. CHICKEN: Cut chicken breast fil­lets into cubes. Wrap each one in a piece of ba­con. Thread onto skew­ers. Cook over medium coals, turn­ing con­tin­u­ously un­til cooked through. PORK: Make a mari­nade by mix­ing 125ml dry white wine, 30ml Dijon mus­tard, 30ml honey, 30ml finely chopped fresh rose­mary, 50ml finely chopped red onion and 5ml pa­prika. Pour over 1kg of pork fil­let or pork sir­loin. Mar­i­nate overnight if pos­si­ble, but for at least a cou­ple of hours. Thread the whole piece of meat onto the skew­ers. Braai un­til cooked through, turn­ing con­tin­u­ously.

Rubs for flavour:

PORK OR CHICKEN RUB: Mix 15ml brown sugar, 10ml dried thyme, 10ml dried ori­g­anum, 5ml cayenne pep­per, 6 crushed bay leaves, 1ml freshly ground black pep­per, 1ml ground cloves and 2ml ground cin­na­mon to­gether. Rub meat or chicken with a lit­tle oil and then sprin­kle with the rub mix­ture. FISH OR PRAWN RUB: Mix 30ml lime juice with 25ml freshly chopped co­rian­der, 25ml freshly chopped pars­ley, 2 chopped spring onions, 1-2 red chill­ies, seeded and chopped, and 30ml olive oil. Rub over fish or prawns.

Frozen dulce de leche cheese­cake with trop­i­cal fruit

Serves: 8-10 Prepa­ra­tion time: 30 min­utes, plus freez­ing time

125ml pineap­ple juice

10ml gela­tine pow­der

1 tub cream cheese

1 can Caramel Treat

10ml vanilla essence

250ml cream

toasted co­conut flakes, to serve

se­lec­tion of fresh trop­i­cal fruit

(granadilla, mango, paw­paw, guava,

pineap­ple, and so on), to serve


¾ packet ten­nis bis­cuits

60ml toasted co­conut

80ml melted but­ter

1 CRUST Crush the bis­cuits. Mix with the toasted co­conut and but­ter. Line the base of a 20cm spring­form tin with bak­ing pa­per. Press the crumbs onto the base of the tin. 2 Pour half the pineap­ple juice into a small mi­crowave-safe bowl. Add the gela­tine. Leave to soak for a few min­utes. Heat in the mi­crowave for a few sec­onds un­til the gela­tine has melted. Stir well. Add the re­main­ing pineap­ple juice. 3 Whip the cream cheese and caramel to­gether un­til smooth. Stir in the pineap­ple juice grad­u­ally. 4 Add the vanilla essence to the cream, whip the cream to stiff peaks and then fold into the caramel mix­ture. Spoon onto the pre­pared crust. Cover the tin with plas­tic wrap. Freeze un­til firm. 5 TO SERVE Re­move the cheese­cake from the tin and serve sprin­kled with toasted co­conut flakes. Ac­com­pany with a trop­i­cal fruit salad.

Palm heart and lentil salad Sweet potato salad with pine nuts

Prawns in co­conut milk

Pork and sir­loin on skew­ers

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