Barber Jamie - Carnival!: 60 recipes for a Brasilian street party

Publishing director: Sarah Lavelle

Creative director: Helen Lewis

Senior editor: Cline Hughes

Original concept, art direction and design: Anita Mangan

Designer on Carnival!: Gemma Hayden

Food photography: Martin Poole

: Faith Mason

All other photography: Jamie Barber,

Matthew Cooper and Josh Pont in Brasil

Illustrations: Anita Mangan

Food stylist: Emily Quah

Props stylist: Tamzin Ferdinando

Production: Steve McCabe

Production director: Vincent Smith

First published in 2016 by

Quadrille Publishing

5254 Southwark Street

London SE1 1UN

www.quadrille.co.uk

Quadrille Publishing in an imprint of Hardie Grant

www.hardiegrant.com.au

Text 2014 and 2016 Cabana

Food and Cabana photography 2014 and 2016

Martin Poole

Design and layout 2016 Quadrille Publishing

The rights of the authors have been asserted. All rights reserved. No part of the book may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without the prior permission in writing of the publisher.

Cataloguing in Publication Data: a catalogue record for this book is available from the British Library.

eISBN: 978 1 84949 820 3

CONTENTS

At Cabana, we love a party. And theres nothing better than taking the party outdoors when the sun is shining and the days are getting longer. Its just another excuse to make a third batch of caipirinhas!

Since Brasilian food is all about sharing and getting people together, we know a thing or two about throwing a great party. No matter what the occasion the Olympics, the football World Cup, the start of summer, your grans birthday! theres nothing stopping you from making it the kind of vibrant celebration the Brasilians excel in.

Weve selected some of our favourite party food for this book, to include little things that are perfect as fingerfood, bigger barbecue feasts, cooling cocktails and ice cream, and everything in between. Theres nothing complicated in here just a whole lot of fun and flavour.

, complete with instructions on what to prepare and when.

With a little guidance from us, some extra helping hands, and a few rays, it should be perfectly straightforward to throw a party that will get everyone talking. And hey, if the sun isnt playing ball and the clouds take over, dont despair! Bring the sunshine inside with a couple of our cocktails and get your own samba class started (see ).

When the last guests have gone and youve swept away those discarded streamers and cocktail swizzler sticks, youll hopefully have caught the bug for Brasil. The local zest for life is infectious. So check out , get yourself to Rio and have the time of your life!

This Brasilian-style fried chicken is the ultimate dish to enjoy with friends and the futebol. Weve taken the traditional Brasilian fried chicken dish franga passarinho (which literally means chicken in the style of a little bird because of the bite-sized pieces) and given it added crunch in the form of another well-loved Brasilian ingredient: matchstick potatoes. Best served with a beer in one hand and the remote control in the other.

SERVES 4

450g skinless, boneless chicken thighs or breasts

2 garlic cloves, finely crushed

1 onion, finely chopped

23 tbsp cheiro verde (equal quantities of chopped flat-leaf parsley and spring onion)

5 tbsp lime juice

125g plain flour

1 tsp baking powder

2 tsp tempero

1 large (about 100g) baking potato

vegetable oil, for deep frying

sprig of flat-leaf parsley, finely chopped

, to serve

sea salt and freshly ground black pepper

Cut the chicken into 3cm pieces, then place in a large bowl. Add the garlic, onion, cheiro verde and lime juice, and season with salt and pepper. Toss to coat and leave to marinate for 2030 minutes (or cover and chill for a couple of hours).

Put the flour, baking powder and tempero baiano seasoning in a large bowl and mix well. Peel the potato, then finely grate it over the bowl using a mandolin. The pieces should be as fine as matchsticks. Mix the potatoes with the flour until evenly coated.

Heat the oil in a deep-fat fryer to about 180C/350F. Add the potato and flour mixture to the bowl of marinated chicken and mix well. Fry the chicken in batches, making sure each piece is well coated with the potato matchsticks and batter. Fry each batch for 23 minutes, then turn it over and cook until both sides are evenly browned and crisp. Remove and drain on kitchen paper. Keep warm while frying the remaining chicken. Sprinkle with parsley and salt and serve hot, with Chilli Mayonnaise on the side.

Coxinha means little drumstick, and refers to the shape of these tasty chicken croquettes. If you asked twenty Brasilians for their recipe youd receive a different one every time: some are made with potato, some with cheese, and some with a real chicken drumstick encased in batter. Ours are made with shredded chicken and spices, and are delicious on their own or dipped in .

MAKES 1920

2 boneless, skinless chicken breasts (300350g)

450g floury potatoes, quartered

2 tbsp olive oil

1 large onion, finely chopped

4 tbsp

100g plain flour

2 eggs, lightly beaten

100g panko breadcrumbs

vegetable oil, for deep-frying

few sprigs of flat-leaf parsley, finely chopped

sea salt and freshly ground black pepper