{"id":6079,"date":"2014-06-12T11:00:29","date_gmt":"2014-06-12T10:00:29","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=6079"},"modified":"2014-08-06T15:10:27","modified_gmt":"2014-08-06T14:10:27","slug":"hot-brazillian","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/6079\/hot-brazillian\/","title":{"rendered":"James Whelan Butchers: Hot Brazillian"},"content":{"rendered":"

You don\u2019t need me to tell you how to cope with Irish summers.\u00a0 I shouldn\u2019t have to remind you that just because it says June on the calendar you still shouldn\u2019t leave the house without being prepared for any and all weather eventualities – sun screen and bug spray will reside harmoniously with wet weather gear in the boot of any Irish car.<\/p>\n

And so we are in another Irish Summer with a World Cup on the horizon. \u00a0It\u2019s hard to believe it\u2019s been four years since our summer was filled with the incessant background buzzing of the vuvuzela in South Africa.\u00a0 This year the World Cup is in Brazil and who knows what Latin American delights we\u2019re in for.\u00a0 When it comes to food it is already seeping through in the trend for hot barbecue.\u00a0 Chilli prawns, spicy marinades, mango and summery cocktails are all on this sunny menu.\u00a0 It often causes a wrinkle in my brain that countries where the temperatures are naturally scorching also enjoy hot and spicy food.\u00a0 To the Irish palate it\u2019s almost counter intuitive.\u00a0 However what these countries do so much better when it comes to heat, is getting the balance right.\u00a0 Along with the hot spices they will add mild flavours, honey and lime, a grilled cheese, a chilled cocktail.\u00a0\"Beer<\/a><\/p>\n

I have no doubt that over the coming weeks we will become familiar with \u2018churrasco\u2019 \u2013 it\u2019s the Brazillian term for barbecue.\u00a0 Originating in the south of the country, churrasco uses a variety of meats, pork, sausage and chicken often cooked on a native purpose built grill called a churrasqueira. \u00a0It\u2019s similar to a barbecue grill but it often has supports for spits or skewers.\u00a0 The main difference would be that many just have the supports for skewers and don\u2019t bother with the grill at all, leaving the skewers to roast above the burning embers.\u00a0 Alternatively the meat might be cooked on huge metal or wooden skewers stuck into the ground and roasted over the embers of charcoal or wood.\u00a0 For anyone visiting Brazil they will become very familiar with the \u2018churrascaria\u2019 which is a restaurant that serves grilled meat.<\/p>\n

So why not create your own churrascaria in the back garden. \u00a0The trick is all in the sauces and marinades you use with the meat and don\u2019t be afraid to mix it up.\u00a0 It is perfectly acceptable to have meat, poultry and fish all on the same menu.\u00a0 If your barbecue doesn\u2019t support a rotisserie just improvise with skewers and keep turning them on the grill.<\/p>\n

The great thing about skewers is that they can be prepared in advance and while this may seem fiddly it\u2019s all over before the party starts.\u00a0 (Also you can probably buy pre prepared skewers in most good butchers these days.)\u00a0 Along with the skewers the sides can also be prepared in advance to so it means that you can just fire up the barbecue and cook at your leisure.<\/p>\n

\"bbq<\/a>Just a quick note about chilli.\u00a0 In some hot barbecue recipes you will notice quite a few chillies.\u00a0 I found a recipe for roasted chilli prawns the other day that called for 4 red chillies!\u00a0 However reading through the recipe I noticed that you dry fried the chillies first, effectively roasting them and then they were mixed with vinegar.\u00a0 This takes some of the heat out and instead of reducing your \u2018churrasco\u2019 guests to eye watering wrecks you get a much more mellow and smoky flavour.\u00a0 However the amount of heat you want is really a personal thing and don\u2019t forget you can get a mild piri piri (chilli) sauce these days too and don\u2019t be afraid to use it.\u00a0 I would particularly say that if you are introducing hot food for the first time in a family setting, go easy and do it by degrees. Taste buds, and particularly the taste buds of the young, are a delicate thing. They should be teased and gently caressed at all times rather than assaulted.<\/p>\n

Flavour matching is also something to be considered.\u00a0 Beef can take the stronger flavours such as cumin and onion while poultry often fairs better with the slightly milder citrusy flavours.\u00a0 Lemon and garlic (with a hint of chilli) work particularly well with chicken for example.<\/p>\n

As a side I can\u2019t recommend corn on the cob enough.\u00a0 Barbecued corn is a great treat.\u00a0 Corn on the cob can be messy when eaten inside, but for alfresco dining there is great abandon with it.\u00a0 Butter dripping onto the grass isn\u2019t a problem.\u00a0 The main thing is to remember to cook the corn on the cob early and just leave them sit in the cooking water until you are ready to barbecue them.\u00a0 I like to brush them with a little garlicky mayonnaise before putting them on the grill and then when I feel they are suitably done on the barbecue, just scatter over some grated parmesan and coriander.\u00a0 This is great colourful addition to any barbecue plate but also works really well as summer evening snack.<\/p>\n

For more \u2018churrasco\u2019 or even general barbecue ideas drop by our website at Jameswhelanbutchers.com or call into the store in Oakville for a complete barbecue range where you can take all the credit and we\u2019ve done all the work.\u00a0 Don\u2019t worry, your secret is safe with us.<\/p>\n

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

You don\u2019t need me to tell you how to cope with Irish summers.\u00a0 I shouldn\u2019t have to remind you that just because it says June on the calendar you still shouldn\u2019t leave the house without being prepared for any and all weather eventualities – sun screen and bug spray will reside harmoniously with wet weather […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[25],"tags":[106,34,723,305,726,57,99,725,27,420,454,47,16,727,52,724],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n