Celebrate the new year with a cool cocktail, a relaxed Brazilian-style braai and some samba music so you can dance the night away.
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.
You will need
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
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
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.
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.
Makes: about 60 rolls Preparation time: 20 minutes Baking time: 20 minutes Oven temperature: 180oc
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
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.