Get ready for Rio with these recipes from Las Iguanas
Brazilian cuisine is hearty and flavoursome. It is a melting pot of the country’s cultural influences and merges Portuguese and West African culinary traditions resulting in unique combination of spice, gusto, depth and flavour.
Restaurant chain Las Iguanas has created a special menu to showcase the very best of authentic Brazilian cuisine. Glenn Evans, Head of Food Development at Las Iguanas, said: “Brazilian food is somewhat an undiscovered cuisine in the UK, that is why at Las Iguanas we have created a brand new limited edition ‘Live From Rio’ menu specially for this summer. The menu allows guests to try for themselves the vibrant flavours of Brazil and get into the spirit of Rio this summer.
Glenn has shared two recipes from the menu for you to try at home.
6 chicken breasts, skinless & boneless
100g crayfish tails
1 small diced onion
1 clove fresh garlic
1 level tablespoon chilli puree
50ml lemon juice
25ml lime juice
350ml whipping cream
1 fish stock cube
227g peanut butter
Salt to taste
Cracked black pepper to taste
3 level tablespoon unrefined palm oil
1. Place the butter & palm oil into a large flat casserole or roasting tray on a medium hob & gently fry the chicken breasts to colour all over then remove from the tray.
2. To the tray add the onion, garlic & chilli puree & fry without colouring then crumble in the fish stock cube & stir in. Add lemon & lime juices, whipping cream, water, peanut and stir together.
3.Put the chicken back in (you can cut it into strips if you wish or keep it as whole pieces), add the crayfish, cover & place in the oven to braise for approximately 1 hour. When ready the sauce should have slightly thickened.
Serve with white rice & a garnish of watercress. Additional accompaniments include fried plantain & coconut farofa.
800ml Coconut milk
200g Caster sugar
1⁄2 tsp Salt
1.Oil and cling film 6 small ramekins then oil again lightly (this is to be able
to easily remove when the Tembleque is set)
2.Heat the coconut milk, sugar and salt in a stainless steel pan and bring to
3.Mix the water and corn flour together then whisk into the boiling coconut milk and keep whisking until it has thickened.
4. Remove from heat
5. Evenly pour the mix into the ramekins and cool.
To make the Berry Compote (300ml)
1. Place all the fruit into a pan with the sugar
2. Place the pan on the heat the aim is to heat the fruit and sugar to slightly
thicken the sauce. The fruit should keep its form and not disintegrate into a
To make the Mango Puree (150ml)
250g Tinned sliced mango (you can use fresh mango if you prefer)
10g Caster Sugar
1. Open the tinned mango and pour away 2/3rd of the juice from the tin 2. Blend the remaining mango and juice with the sugar to a smooth puree
Tip out the Tembleque onto a plate that has been drizzled with mango puree and spoon berry compote onto the Tembleque. Garnish with mint and serve.
To find out more about the Live from Rio menu visit www.lasiguanas.co.uk