Brazilian Feast: You HAVE To Try This At Home

As part of our 'loving all things World Cup' phase at the moment we decided to make a full-on Brazilian feast to chow down on while enjoying the football fever (now we don't have to worry about England embarrassing us).

And it's so blimmin' delicious we just had to share. Created by Miele, we have Cachaça (Brazil's national spirit) grilled chicken skewers, followed by Moqueca, a coconut milk-based fish stew and fishished up by super-easy Brigadieros - balls of chocolatey, condensed milk goodness rolled in toppings of your choice.

Definitely try this at home:

STARTER: Cachaça Grilled Chicken

Ingredients:
4 chicken breasts, cut into strips
For the marinade:
100ml cachaça
100ml olive oil
2 limes, zested and juiced
1 small bunch of mint
1tbsp soft light brown sugar
For the mojo
50ml olive oil
1 red onion, very finely chopped
1 garlic clove, minced
1 red chilli, finely chopped
Small bunch of coriander, roughly chopped
2 limes, juiced
Salt and black pepper

Method
1.    Place the marinade ingredients in a food processor and pulse until smooth.
2.    Pour this in to a large bowl, and add the chicken strips, turning to coat well. Leave to marinade for a couple of hours or ideally, overnight.
3.    When ready to cook, thread the chicken on to wooden kebab skewers and place in a wire rack over a solid universal tray.
4.    Place on shelf position 3 and set up cooking as follows:
•    Combination Cooking, Grill Level 2, 100% moisture, 14 minutes duration (If you are using a conventional grill, cook for 8-10 minutes turning 2-4 times)
5.    Whilst cooking, mix all the mojo ingredients together and check the seasoning.
6.    Remove the chicken from the Combi Steam oven, arrange on a platter and serve with the mojo on the side.

MAIN: Brazilian Moqueca

Ingredients:
75ml dende oil (Brazlian palm oil)
1 small onion, chopped
1 garlic clove, crushed
1 red pepper, chopped
1 yellow pepper, chopped
4 tomatoes, deseeded and chopped
500g monkfish, cut into cubes
220g prawns
1 tin of coconut milk
2 limes, juiced
Small bunch of cilantro, chopped
Salt and pepper

Method
1.    Heat up the dende oil in a large pan, and when hot, add the onion and garlic and sweat for 5 minutes.
2.    Add the peppers and tomatoes and carry on cooking until the tomatoes have released most of their moisture.
3.    Add the monkfish and the prawns to the pan, coat with the mixture and then stir in the coconut milk, bring to a simmer and cook for 10 minutes.
4.    Add the lime juice, coriander and check the seasoning.
5.    Serve with some white steamed rice.

DESSERT: Brigadeiros

Ingredients:
395g sweetened condensed milk
4tbsp cocoa powder
2tbsp salted butter
Chopped nuts, sprinkles, desiccated coconut to coat

Method
1.    Place the condensed milk, cocoa powder and butter in a saucepan over medium heat, and cook, stirring constantly, for 8 – 10 minutes or until the mixture comes away from the side of the pan.
2.    Remove from the heat and allow to cool. When the mixture is cold enough to handle, shape spoonfuls of the mixture into balls.
3.    Roll in nuts, coconut or whatever coating you choose and refrigerate until they are ready to serve.