FLAVOUR OF THE MONTH

Theo's are excited to announce our first Flavour of the Month promotion - Brasilian Coconut Curry! Brazil's cuisine is rooted in Portuguese, French, Italian, Spanish and African cookery, reflecting the country's continental size and mix of immigrant and native population. Coconut is pivotal to South American cuisine, from agua de coco to Quindim - a delicious glossy, sweet baked treat made from eggs, sugar and coconut. Our focus for June is on Brasilian Coconut Curry; bringing the essence of Bahia and combining it with the fresh flavours of the coast. This promotion will run for the whole June and is supported by recipe ideas to inspire you to embrace the flavours of the Copacabana.  

Available in 1kg Grade A, British Red Tractor Whole, Diced Boneless and Skinless Chicken Breast and Chicken Whole, Diced and Sliced Thigh. Please use FOTM10% discount code to get your 10% off.

MENU BRASILEIRO

 

SALADA BAHIA

Theo's Brasilian Coconut Curry Diced Chicken Breast, Quinoa, Massaged Kale, Mango & Pomegranate Salad Finished With Lime, Chilli & Honey Dressing 

INGREDIENTS: 1/2kg Theo's Brasilian Coconut Curry Diced Chicken Breast, 150g Cooked Quinoa, 200g Kale, 150g Pomegranate Seeds, 1/4 Small Bunch Of Roughly Chopped Coriander, 1/2 Cucumber Cut Into Ribbons, 1 Large Mango Peeled & Cubed, 1 Small Red Chilli, Finely Chopped, 5 Radish, Finely Sliced, 1 tsp Honey, Juice Of 1 Fresh Lime, 4 tbsp Olive Oil, Salt & Pepper To Season

METHOD: To make salad: In a large bowl massage kale with 2 tbsp of olive oil and salt. Cook quinoa according to packet instructions and allow to cool. Cook chicken for 30 minutes in the oven at 180 degrees. To make dressing: In a small pot whisk lime juice with honey, salt and pepper. Add 2tbsp of olive oil and finely chopped chilli, mix together. Add all ingredients to bowl of kale, pour the dressing and toss well.

Serves 6

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WRAP DE GRILL DE FRANGO DO RIO

Theo’s Brasilian Coconut Curry Chicken Thighs Sliced, Massaged Kale, Mango & Pine Nuts Salad, Theo's Garlic Mayo & Chilli Sauce, Tortilla Wrap

INGREDIENTS: 1/2 Theo's Brasilian Coconut Curry Sliced Chicken Thighs, 150g Kale, 1tsp Fresh Lime Juice, 1 Mango Peeled & Cubed, 50g Pine Nuts, Lightly Toasted, 1/2 Small Bunch Of Roughly Chopped Coriander, 6 tsp Theo’s Garlic Mayo, 3 tsp Theo's Hot Chilli Sauce, 2 tbsp Olive Oil, 1/2 tsp Salt, 6 Tortilla Wraps

METHOD: To make salad: In a small bowl, massage kale with olive oil and salt. Add mango cubes, lightly toasted pine nuts, coriander and lime juice. Toss together.  Cook chicken for 30 minutes in the oven at 180 degrees. Lightly toast tortillas. Spread the wrap with garlic mayo sauce. Add salad and chicken. Top up with chilli sauce.

Serves 6

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CARNE DE FRANGO BRASILEIRO

Theo's Brasilian Coconut Curry Whole Chicken Thighs, Guacamole, Massaged Kale, Pickled Red Onion, Bun

INGREDIENTS: 6 Theo's Brasilian Coconut Curry Whole Chicken Thighs, 80g Kale, 2 Avocado, 1/2 Small Bunch Of Finely Chopped Fresh Coriander, 1 Red Onion, Finely Sliced, 2 tbsp Red Wine Vinegar, 2 tbsp Of Fresh Lime Juice, 1 tbsp Olive Oil, 1 1/2 tsp Salt , 6 Buns

METHOD: To prepare kale: In a large bowl, massage kale with 2 tbsp of olive oil and 1/2 tsp of salt. Set aside. To make guacamole: In a small bowl, mash avocado with finely chopped coriander, lime juice and 1 tbsp of olive oil. Season to taste. To make pickle red onions: In a small bowl mix finely sliced red onion, 2 tbsp of red wine vinegar and 1/2 tsp of salt, set aside. Cook chicken for 30 minutes in the oven at 180 degrees. Shred cooked chicken with fork. Lightly toast buns. Slather bottom half of each bun with guacamole, add chicken, salad and top up with onion.

Serves 6

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WRAP DE FRANGO COM PALMITO

Theo’s Brasilian Coconut Curry Chicken Thighs Sliced, Salada De Palmito Theo’s Garlic Mayo Sauce, Tortilla Wrap

INGREDIENTS: 1/2kg Theo's Brasilian Coconut Curry Sliced Chicken Thighs 150g Romaine Lettuce, Roughly Chopped 1tsp Fresh Lime Juice 2 tbsp Olive Oil 1 Avocado, Cubed 1 Medium Red Pepper, Diced 1 Large Tomato, Diced 50g Green Olives, Roughly Chopped 50g Cashew Nuts, Lightly Toasted & Roughly Chopped 1/4 Small Bunch Of Roughly Chopped Mint 6 tsp Theo’s Garlic Mayo 1/2 tsp Salt 6 Tortilla Wraps

METHOD: To make Salada De Palmito: In a large bowl, toss romaine lettuce, avocado, red pepper, tomato and olives. Add mint, olive oil and lime juice. Mix well and set aside. Cook chicken for 30 minutes in the oven at 180 degrees. Lightly toast tortillas. Spread the wrap with garlic mayo sauce. Add salada com palmito and chicken.

Serves 6

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