World Cup Cuisine


With the World Cup opener soon upon us – 12th June – we are going football crazy in the office and what better way than with some Latin American food which also happens to be the favourite dish of Brazilian legend Pele? The recipe for this exotic dish known as Xinxim has been provided by Latin American restaurant Las Iguanas and is fast becoming a favourite of of ours.

• 30g Butter
• 3 tbsp Unrefined Palm Oil
• 6 Skinless, Boneless Chicken Breasts
• 1 Small Diced Onion
• 1 Clove of Crushed Garlic
• 1 TSP Chilli Purée
• 1 Fish Stock Cube
• 50ml Lemon Juice
• 25ml Lime Juice
• 350ml Whipping Cream
• 100ml Water
• 225g Peanut Butter
• 100g Crayfish Tails
• Salt and Pepper to taste

1. Preheat the oven to Gas Mark 4/180°C/350°F
2. Put the butter and palm oil into a large flat casserole dish and place on a medium heat gently frying the chicken breasts to colour all over and then remove them from the dish
3. To the dish add the onion, garlic and chilli purée and fry until the onions become soft. Crumble in the fish stock cube and stir
4. Add the lemon and lime juices, whipping cream, water and peanut butter and stir together
5. Add the chicken back to the dish, at this point you can either choose to cut the chicken into strips before adding or leave them as whole pieces.
6. Add to the dish the Crayfish, cover the dish and place into the preheated oven to braise for approximately 1 hour
7. When ready the sauce should have slightly thickened
8. Add salt and pepper to your taste
9. Serve with white rice and a watercress garnish


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