There's no denying that the Rio Carnival is one of the world's biggest parties, with over two million people hitting the streets of Rio de Janeiro each year to see the showstopping costumes, dazzling presentations and dance along to music from major DJs and performers. If you haven't got the time or money to head to Rio, throwing a Brazilian party at home can be a fitting tribute. Of course no Rio-themed party would be complete without a host of mouthwatering Brazilian dishes on the menu, so we've rounded up some of our favourites that are quick and easy to make.
If you're looking to serve up finger food then check out the recipe for delicious manchego, parmesan and Pink Lady® apple croquettes, or for something a bit heartier there's a recipe for delectable Brazilian shrimp tacos. Cooking for vegetarians? Check out the potato and vegetable Espetinho – Brazil's delicious twist on kebabs – or Aldi's vegetable Moqueta.
Click through to check out all of the recipes…
ALDI's Vegetable Moqueta
Serves: 4Preparation time: 15 minutesCooking time: 30 minutes
Ingredients:200g sweet potato200g carrots200g green beans1 red chilli and 1 green chilli (approximately 30g in total)1 aubergine1 white onion3 cloves garlic20g fresh ginger1 Quixo vegetable stock cube1 x 400g tin of Sweet Harvest chickpeas1 x 400g Sweet Harvest chopped tomatoes with herbs400ml Asia coconut milk60ml rapeseed oil1 tsp Stonemills paprikaSea salt and black pepper for seasoning
Method:
1. Peel and chop the potatoes and carrots into small chunks. Peel, halve and finely chop the onion and then chop the aubergine into small chunks.
2. In a wok heat the oil, add the chopped onion and the aubergine. Sauté for about 10 minutes until the onion is translucent and the aubergine softened.
3. Add the coconut milk and the chopped tomatoes.
4. Dissolve the stock cube in 100ml boiling water and add to the wok.
5. Peel and grate the ginger.
6. Cut the chillies into quarters lengthways and finely chop them along with the seeds. Peel and finely chop the garlic.
7. Put the chillies, ginger, garlic, sweet potatoes, drained chickpeas and carrots in the wok - season with some salt and pepper. Cover and simmer for 15 minutes.
8. Trim the beans and cut into thirds. Add to the wok and cook a further 5 minutes, then serve.
Brazilian Potato and Vegetable Espetinho
Serves: 2Preparation time: 20 minutesCooking time: 10 minutes
Ingredients:12 baby/new season potatoes1 corn on the cob, cut into 8 wheels1 large red onion, cut into 8 wedges8 pineapple wedges
For the spice mix:1 tsp paprika½ tsp ground cumin½ tsp ground coriander¼ tsp dried chilli flakes1 tsp olive oil
Method:
1. Cook the potatoes for about 5 minutes and drain. The potatoes won't be cooked at this stage.
2. Take a skewer and thread a potato on followed by a piece of corn, pineapple and red onion and repeat finishing with a potato. Do this for the three remaining skewers.
3. Mix all the spices together with the olive oil and using a pastry brush, brush all over the potatoes and vegetables. Cook under a pre-heated grill or on the BBQ until the potatoes are cooked, and the other vegetables are nicely charred.
4. Serve with rice, salad and a little chilli sauce if you fancy.
For more information visit; lovepotatoes.co.uk
Brazilian Mackerel with Wild Rice and Pineapple
Serves: 2Preparation time: approximately 5 minutesCooking time: approximately 5 minutes
Ingredients: 120g fresh prepared pineapple, cut into pieces2 x 250g packs microwavable long grain & wild rice2 tbsp finely chopped red onion1 tbsp chopped fresh chives2 x125g cans Princes Brazilian Mackerel FilletsSalt and freshly ground black pepperSqueeze of lemon juice
How to make it
1. Heat a chargrill pan or grill. Chargrill or grill the pineapple pieces for 1-2 minutes on each side.
2. Meanwhile, prepare the microwavable rice according to pack instructions, then add the red onion and chives and stir them through. Share between 2 serving plates.
3. Break the Brazilian Mackerel Fillets into chunks and serve on top of the rice, with the sauce spooned over. Serve with the pineapple.
Las Iguanas' Xin XIM
Serves: 6
Ingredients:
6 chicken breasts, skinless and boneless100g crayfish tails1 small diced onion1 clove fresh garlic30g butter1 level tablespoon chilli puree50ml lemon juice25ml lime juice350ml whipping cream100ml water1 fish stock cube227g peanut butterSalt to tasteCracked black pepper to taste3 level tablespoons of unrefined palm oil
Method:
1. Place the butter and palm oil into a large flat casserole or roasting tray on a medium hob and gently fry the chicken breasts to colour all over. Remove from the tray.
2. Add the onion, garlic and chilli puree to the tray and fry without colouring, then crumble in the fish stock cube and stir in.
3. Add lemon and lime juices, whipping cream, water, peanut, then stir together.
4. Put the chicken back in (you can cut it into strips if you wish or keep it as whole pieces), add the crayfish, cover and place in the oven to braise for approximately one hour.
5. When ready the sauce should have slightly thickened. Serve with white rice and a garnish of watercress. Additional accompaniments include fried plantain & coconut farofa.
For more information visit iguanas.co.uk
Manchego, Parmesan and Pink Lady® Apple Croqueta with Smoked Paprika Dip
Serves: 16Preparation time: 20 minutesCooking time: 15 minutes
Ingredients:2 large baking potatoes60g Manchego cheese, grated30g Parmesan cheese, grated3 Pink Lady® apples, grated and drained2 pinches of sea salt10 tbsps plain flour2 whisked eggs100g Panko breadcrumbs
For the dip:10 tbsps plain yoghurt2 tbsp smokey paprika1 tsp sea salt1 juice of lemon
Method:
1. Cook the potatoes in a microwave or oven until cooked through. Scrape out the potatoes and mash.
2. Combine the manchego cheese, parmesan, Pink Lady® apples and salt with the potatoes.
3. Make 16 balls using the mixture. Roll the balls in plain flour and then dip them in the whisked eggs. Finish by rolling them in the breadcrumbs.
4. Heat a deep pan with enough oil to cover the croquetas. Add the croquetas to the hot oil and fry on a medium heat until golden brown and warmed on the inside.
5. Drain on kitchen roll and serve immediately with the smoked paprika dip – mix all of the dip ingredients and serve alongside.
For more information visit pinkladyapples.co.uk
Lakeland's Barbecued Brazilian shrimp taco with pineapple salsa
Serves: 4
Ingredients:400g raw king prawns, deveined1 tsp sweet smoked paprika½ tsp ground cumin½ tsp garlic granules2 tsp extra virgin olive oil8 ready-made corn taco shellsLittle gem lettuce, shredded
For the pineapple salsa:1 medium pineapple1 ripe tomato, deseeded and finely diced½ small red onion (around 50g), finely diced½ small red chilli, finely chopped (optional)2 tbsp fresh coriander, finely choppedJuice of ½ limeSalt and freshly ground black pepper, for seasoning
For the dressing:100ml crème fraiche70g very ripe mango, choppedJuice of ½ lime¼ tsp red chilli, finely chopped (optional)
Method:
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.
Extra 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.
For more information visit; Lakeland.co.uk