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Brazilian Foodie Thursday with Nigel Barden

An original mix of entertainment featuring live music and in-depth interviews, featuring a Brazilian Foodie Thursday with Nigel Barden.

Simon goes to Summer Camp with Sam Ackermann, a counsellor at Camp Chief Ouray in Colorado. Rebecca Pike speaks to Audrey Gallagher, director of energy with Citizens Advice about billing problems at NPower. She also chats to Alex Pratchett about his money saving idea of using his own homemade images to fill a Panini 2014 World Cup Football Sticker Album.

Mr Ed confesses his misdemeanours regarding a false filthy word monitor and Matt has the latest sports news. Ali Bruce Ball reports from San Paolo on England's crucial match against Uruguay in the World Cup and, talking of football, Professor Tony Collins of DeMontfort University is on hand to answer the Â鶹ԼÅÄwork Sucks question regarding why football teams have 11 players.

Sally has the latest travel updates and resident chef Nigel Barden offers a Brazilian feast in the form of spicy malagueta chicken.

1 hour, 55 minutes

Last on

Thu 19 Jun 2014 17:05
Â鶹ԼÅÄ Radio 2

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Music Played

  • ABBA

    Summer Night City

    • Abba - More Abba Gold.
    • Polydor.

  • Ray Charles & Blues Brothers

    Shake A Tail Feather

    • The Blues Brothers OST.
    • Atlantic.
    • 360.

  • Sheryl Crow

    All I Wanna Do

    • The No.1 Acoustic Rock Album (Variou.
    • Polygram Tv.

  • Bryan Ferry

    The 'In' Crowd

    • Nick Rhodes & John Taylor Present: Only After Dark.
    • EMI.

  • Chrissie Hynde

    You Or No One

    • (CD Single).
    • Caroline.
    • 001.

  • The Isley Brothers

    That Lady (Part 1)

    • Blues And Soul: The Soul Years 1966-1999: Vol.3 1972-1973 (Various Artists).
    • Connoisseur.
    • 5.

  • Mike + the Mechanics

    Over My Shoulder

    • Mike & The Mechanics Hits.
    • Virgin.

  • Gregory Porter

    No Love Dying

    • Liquid Spirit.
    • Blue Note.
    • 001.

  • La Roux

    Uptight Downtown

    • (CD Single).
    • Polydor.
    • 001.

  • Ed Sheeran

    Sing

    • (CD Single).
    • Asylum Records.
    • 001.

  • Sugababes

    Girls

    • (CD Single).
    • Island.
    • 1.

  • B.J. Thomas

    (Hey Won't You Play) Another Somebody Done Somebody Wrong Song

  • Andy Williams

    Music To Watch Girls By

    • Take A Break (Various Artists).
    • Columbia.

Spicy Malagueta Chicken

by David Ponté, Lizzy & Jamie Barber from Cabana The Cookbook - Brasilian Barbecue & Beyond (Quadrille)

Serves 4

Ìý

Prep time 15 mins

Cooking time 25-30 mins (inc. 10 mins for marinade

Ìý

Ingredients

500g boneless, skinless chicken thighs

5 tbsp Spicy Malagueta Marinade (see recipe below)

1 large red pepper

1 quantity Honey Mustard Glaze (see recipe below)

Sea salt & freshly ground black pepper

Ìý

Method

1.Trim off any excess fat from the chicken thighs.

2.Place them in a bowl, add the Spicy Malagueta Marinade & toss to coat evenly.

3.Cover with clingfilm & store in the fridge.

4.Let the chicken marinate for at least 4hrs, preferably overnight.

Ìý

5.Light the BBQ & let the flames die down before starting to cook. ÌýIf cooking indoors, preheat the grill to medium. Ìý

6.Deseed the pepper & cut into 2-3cm thick strips.

7.Thread the peppers & chicken thighs alternately on to 4 or 5 metal skewers. ÌýSeason with salt & pepper & cook for 10-15 mins, turning occasionally.

8.Baste with the honey glaze & return to the heat for a few more mins until golden brown & just cooked through. Ìý

The chicken thighs should feel firm when ready.

9.Remove the skewers & leave to rest for a few mins, then serve hot. ÌýThey’re great with sweet potato fries.

Ìý

Ìý

Spicy Malagueta Marinade

This is Cabana’s signature marinade. ÌýThe seeds are usually left in the chillies for heat, but you could remove them if you prefer a milder flavour.

Ìý

Makes about 275ml

Ìý

IngredientsÌý

70g small red chillies (preferably malagueta)

5 garlic cloves, lightly crushed

70ml light olive or sunflower oil

2 tbsp lemon juice

2½Ìýtsp tomato purée Ìý

2½Ìýtsp caster sugarÌý

½Ìýtsp dried chilli flakes

1 heaped tbsp sweet paprika

2 tsp sea salt

pinch dried oregano

Ìý

Method

1.Preheat the oven to 180C/350F/Gas mark 4.

2.Split the chillies lengthways & place them in a small roasting tray with the garlic & olive oil. ÌýRoast for 10 mins. Ìý

3.Leave to cool for a few mins, then put the chillies, garlic & oil in a small food processor or blender & add the rest of the ingredients.

4.Blend to a smooth purée.

5.Transfer to a clean jar, seal & keep refrigerated for up to a week.

Ìý

Honey Mustard Glaze

Ìý

Makes about 50ml

Ìý

Ingredients

2 tbsp honey (Nige says runny ideally)

1 tbsp cider vinegar

1 tsp Dijon mustard

Ìý

Method

Stir all the ingredients together in a small bowl & use to brush over grilled meat to glaze it.

Ìý

Nigel's Top Tip

Any left over chicken would brighten up a salad, or in Brazil there’s a really popular sandwich called the Beirut, invented in the ’50’s by 2 Syrian brothers, which combines the spicy chicken with wild rocket, sliced tomatoes, chilli mayo & grated Cheddar, in toasted flat bread.

Broadcast

  • Thu 19 Jun 2014 17:05
    Â鶹ԼÅÄ Radio 2

Related Links

  • (www.youtube.com)