Food Busker in the house, at big Feastival, in the Food Tube van, it's amazing.
And we've got a special guest for you.
Lets here it up for Eddie.
How are you doing
Eddie is one of our hero dads
to celebrate the all new Renault Kadjar
Tell us about the dish you are doing today.
Right we're going to have the chicken breast marinated Brazillian style.
made by a Brazilian guy!
But the ingredients are pretty much simple
chicken breast marinated with tropical salsa.
We're going to get it marinated first
parsley, coriander, thyme
I noticed you didn't chop the thyme
you're just picking it
it's just me because my kids are always like "dad what is this"
so try to avoid it.
these kids!
we can get a bit of crushed garlic in here as well
and then you want some lime in there
we're going to add a little chicken stock
a little pinch of salt
pepper, some cider vinegar
why not, I tried it before and it worked
what's magic about that is that you're already getting the aromatic pungent coming through
why do you use chicken?
well it's nice, very lean, not much fat
leave it overnight to marinade
but if you can't leave it over night, 2 hours will do it.
get them in the fridge
right so the chicken is ready now it's been there for a couple of hours
all that would have sucked in all the flavour
we're just going to sear it a little bit before we put it in the oven.
so I suggest we dry, or pat dry a little bit
if you dry, you're going to get a dry heat and it will caramelise
if you put it in with juice, it actually steams so you don't get that colouring.
Drop a little bit of oil in here, nice and hot
sear both sides
and we're not adding any additional salt because we're cooking for kids and that's really important you
don't put excess salt when you're cooking for your kids.
Why do you like cooking so much?
I think it is just something natural
in Brazil we love barbecues so we are always getting together and trying things and talking
I think I just grew up with a lot of people who love food.
That's the beauty, talking, cooking, laughing
so this is Eddie's little troublemaker
You get a lovely golden colour now.
Need a piece of foil, I can't believe Food Busker is helping me to do this, I should be the one.
I know when my food is good when I give it to someone to try
and they go like this 'mmm'
Lets seal it properly here now.
I will leave it in now at 200 220 degrees for 10 minutes.
It depends if your chicken is a little bit more fat then leave it a little longer.
This is a quintessentially Brazilian dish and it's not just because you are Brazilian but it's because
we've got some brilliant Brazilian ingredients right, talk us through them.
I grew up on this fruit, we've got papaya, orange, pineapple, mango
I am not very good at dicing red onion, can you show me the best way to do so.
You need to keep that heel on and just cut through there
take the top off
and then what you do is rattle through like that.
then what you do is one like
that's what I'm talking about
you're a star thank you so much
right now, this is the thing I like a bit of a kick
I will go for a bit of chilli
but obviously for the kids they don't like it much, you can use sweet peppers
very fined diced
come and have a sniff now, how beautiful does that look?
getting excited now Eddie
it's going to taste nice man, trust me
get a little bit of the cider vinegar
so we've got the cider in there and we've got the lemon in there
what's great is it's totally going to lift the whole thing up
give it some acidity
and now you've got to have a little bit of sweetness
so that's ready, I reckon the chicken is ready.
Dripping in juice
you can just tell it's going to be amazing
Eddie, Eddie look that's Jamie Oliver over there, look!
hey!
look at this
that on its own looks gorgeous on a plate
what we serve that with now, it brings me home, cassava fries
cassava fries, that brings me home
my mum used to do this
you just buy them, peel the root put in hot water for 15 minutes, then take it out
let it cool down, sprinkle of olive oil and in the oven
simple as that
little cassava, woah it is hot.
it's almost like a sort of parsnip vibe
yes yes that's pretty much the idea
garnish a little with chopped chives
a little bit of parmesan cheese
and off you go mate, all yours
right brothers and sisters, the proof is in the pudding
the combination of flavours
it's something isn't it
perfect for the summer isn't it
you definitely get a mmmmm
absolutely delicious, have you enjoyed yourself?
It's been mega, well done for being a Renault Hero Dad
Check this dish out, subscribe to Food Tube, you want to cook more dishes like this, it's absolutely delicious
see you next time, thank you