Brazilian Barbecue Series – Piri-Piri Chicken with Chickpea Salad

Brazilian Barbecue Series – Piri-Piri Chicken with Chickpea Salad

I am a big fan of Portuguese cuisine which offers many beautiful seafood dishes and stews flavoured with extra-virgin olive oil and herbs. The Portuguese dried cod bake with vegetables is my favourite dish of all times; I think I could eat that every day! If you have a sweet tooth you have to try the Portuguese fluffy cakes, egg-based custards that melt in your mouth and other desserts that are to die for. Piri-Piri or Peri-Peri chicken is a Portuguese dish in which the chicken is essentially marinated with garlic, ginger, olive oil, lemon juice and chilli.  Even though Portuguese flavours are one of our main influences, for some reason that I don’t know why, in Brazil this dish is not very well known. In fact, the way we barbecue chicken in Brazil is usually with small pieces of chicken threaded onto the metal skewer and seasoned with salt only or wrapped with bacon. I tried this Peri-Peri recipe before in the oven and it was super delicious, but after tasting the barbecued version I will not look back again. To date, it is the best barbecued chicken I’ve ever had. This is a classic example that simple flavours are the best. The chicken is a great match with this super light and healthy chickpea salad. For dessert, I recommend again my barbecued pineapple with vanilla ice-cream. Everyone here in my house is a bit addicted to this dish, now everytime there is a barbecue at home we have to make it. More music? Yes, how about ‘Samba de Verão’ (Summer Samba) interpreted by Caetano Veloso, perfect song to enjoy the lazyness that comes after the barbecue meal:...
When Brazil meets Australia Lamb Shanks

When Brazil meets Australia Lamb Shanks

Lamb in Brazil is rarely used in stews, normally it is done roasted or barbecued, and lamb shank is not a cut found there and I did not know about it until I moved to Australia. But the first time I tried I understand why Australians love it so much. There is something quite special about a slow-cooked tender lamb shank that falls from bone (and melts in the mouth), served with vegetables and a hearty sauce. It’s simply the perfect winter comforting meal. I give the credit of this recipe to my lovely husband, who is a great cook and is a big fond of slow-cooking/one-pot dishes. I find this recipe special because he combines an Australian favourite, lamb shank, with some Brazilian touches: a broth that includes capsicum, which is a vegetable typically used in Brazilian stews and sauces, kale, one of the most adored vegetables in Brazil and a delicious garlic and rosemary cassava crumb. His secret is to seal all the sides of the shanks very well before adding the stock. Then, the combination of white wine with a choice of herbs enhances perfectly the flavour of the lamb, plus the addition of fresh vegetables balances out the heartiness of the dish. For this recipe we like to add colourful radishes, carrots and kale that we bought at the Salamanca Market, a place where we are lucky to find vegetables of the highest quality and freshness. For best results try to source vegetables from your own local fresh produce market. Toasted cassava flour can be easily bought online in Australia. If you are outside Australia, please check your local South...