King Prawn & Coconut Stew
Serves 6
This dish is a mixture of indigenous Indian, African and Portuguese,
which makes it a fantastic illustration of the melting pot that is
Brazilian cuisine. Originally it would have been cooked in banana
leaves over hot coals.
Note: Dende oil originated in Africa and is made from palm. It is a
vibrant orangegold color and has a slightly nutty flavor. Peanut oil or
walnut oil may be substituted.
1 large onion, peeled and finely chopped
1 to 2 green finger chilies, seeded and finely chopped
3 medium tomatoes peeled, de-seeded and roughly chopped
1 garlic clove, chopped
1 small bunch of fresh cilantro, roughly chopped
Juice of 2 limes
Sea salt
2 pounds raw king prawn or shrimp, peeled and de-veined
1 tablespoon light olive oil
1/2 pint coconut cream Cilantro sprigs
2 tablespoons dende, peanut or walnut oil (optional)
Place the onion, chilies, tomatoes, garlic, cilantro and lime juice in
food processor with a generous pinch of sea salt. Puree then pour into
a non-metallic bowl and add prawns. Leave to marinate for 10 minutes.
Heat a wok or heavy-based deep casserole dish. Remove prawns from marinade and keep to one side.
Add olive oil to the pan and then add marinade. Cook
over high heat for 2 minutes before adding coconut cream. Bring to
boil, then turn down to a simmer for 2 more minutes, when sauce should
be well combined and slightly reduced.
Throw in prawns and cook for 2 minutes, or until
just cooked through. Check seasoning before removing from heat.
To serve, pour dende oil over all and sprinkle with cilantro sprigs. Serve with bowls of steamed rice.
Cachaca & Lime Parfait Serves 8 to 10
Cachaca — pronounced ka-sha-sa — is a kind of rum made from sugar cane.
It is sold in the United States as Brazilian Rum. Note:If you can’t
find un-waxed limes, scrub limes thoroughly before zesting.
11 tablespoons sugar
3 un-waxed limes
4 egg yolks*
1 pint double or heavy cream, lightly whipped
2 ounces Cachaca Tuille cookies, or thin butter cookies
Mint sprigs
Icing sugar
Line a one-pound terrine or loaf pan with non-PVC cling film. Zest two limes and juice them all.
Pour sugar into small heavy-based saucepan and add one tablespoon
water. Mix well with a wooden spoon, then heat until sugar has
dissolved and mixture is at the soft ball stage. This is when sugar
will drip continuously from a wooden spoon.
Put the egg yolks into a food mixer and whisk until light and fluffy.
Dribble sugar syrup down side of bowl very slowly to allow it to cool
before it blends with yolks. Once it is all incorporated, fold in
cream, rum, lime juice and zest.
Pour mixture into pan; cover the top with more cling film and then freeze for at least six hours until set.
To serve, remove pan from freezer and allow to stand for ten minutes.
Cut into slices and serve with cookies and mint sprigs with a dusting
of icing sugar.
*With eggs and all other raw foods from animals, there is a small
possibility of Salmonella food poisoning. The risk is greater for those
who are pregnant, elderly or very young and those with medical problems
which have impaired their immune systems. These individuals should
avoid raw and undercooked animal foods.
