Recipes to try at home

CAIPIRINHA BEER CAN CHICKEN

Serves 4

1 medium chicken (about 1.5-1.8kg) Olive oil, for drizzling 5 sage leaves, finely chopped 2tbsp cachaca 1tbsp soft brown sugar Sea salt and freshly ground black pepper

Half a lime (use the juice for the marinade) For the steam marinade: Juice of 2 large limes 2tbsp soft brown sugar 3tbsp cachaca 3 garlic cloves, finely chopped or crushed 1/2tsp sea salt 2tbsp olive or rapeseed oil 5-6 large sage leaves, finely chopped

Light the barbecue, and let the flames die down before starting to cook.

Remove and discard the giblets and any excess fat.Rub it with a little olive oil, then rub it inside and outside with salt, pepper and chopped sage.

Put all the ingredients for the steam marinade in a jug and stir to dissolve the sugar.

Take an empty can and peel off any labels. Wash it out well, then pour in the marinade ingredients. Wrap the outside of a small heavybased roasting tin with kitchen foil, then place the can in the middle.

Sit the chicken on the can so that the top of it enters the cavity and the bird is upright.

Take a squeezed lime half and pop it into the neck of the chicken to make a plug, or cover the neck cavity with foil to prevent the steam escaping while it cooks.

Roast for 45-55 minutes, until the chicken is almost cooked. Mix the remaining cachaca and sugar and brush it over the chicken. Cook for 10-15 minutes, until golden and the juices run clear. Remove and let rest for 10-15 minutes.

Carefully transfer to a serving plate, carve and serve it drizzled with the marinade, which will have reduced to a thick and tasty sauce.

CABANA’S SIGNATURE SPICY MALAGUETA MARINADE

(Makes approx 275ml)

70g small red chillies (preferably malagueta)

5 garlic cloves, lightly crushed

70ml light olive or sunflower oil 2tbsp lemon juice 2 1/2tsp tomato puree 2 1/2tsp caster sugar 1/2tsp dried chilli flakes 1tbsp (heaped) sweet paprika 2tsp sea salt Pinch of dried oregano

Preheat the oven to 180C/ Gas mark 4.

Split the chillies lengthways and place them in a small roasting tray with the garlic and oil. Roast for 10 minutes.

Leave to cool for a few minutes, then put the 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.

Above: Caipirinha beer can chicken. Below: Spicy malagueta marinade.