Peri Peri(heat 6/10)
The classic mix of North Africa and South Med (20g net). We have given you a very traditional cooking method, but this is such a versatile blend that we use it in everything: spicy bolognese, spicy lentil casserole, spicy pizza base... See some ideas below.
For four people:
- 4 tsp Peri Peri mix
- 3 tbsp olive oil
- 4 chicken breasts
- 2 cloves garlic, crushed
- 2 tbsp lemon juice, or to taste
- Make cuts in the chicken breasts so that there is a larger surface area to absorb the flavours.
- Mix the oil, garlic and lemon juice with the peri peri mix and marinate the chicken overnight, or for as long as possible.
- Either cook on the barbeque, basting regularly with the liquid, or place with the marinade in a dish in the oven and bake uncovered for 25 minutes at 180 degrees.
- Can be used with almost any meat or fish using this cooking method.
- Try cutting the chicken into bite-sized pieces, marinating then cooking on skewers.Or hammer the meat till an even 1cm thickness before marinating, then griddle on each side for a couple of minutes.
- Try a tablespoon of the mixture added to a tomato sauce for an extra piquant flavour. It also livens up a Bolognese sauce!
- Try a creamy pasta sauce using very thinly sliced chorizo, creme fraiche, parmesan and a generous tsp of peri peri. Cook till it bubbles, then serve with the pasta and cooked brocolli stirred in.
- Try rubbing a salmon steak with olive oil, then scattering with peri peri and black pepper. Bake in foil for 20 minutes, then serve with a squeeze of lemon.
- Try adding a sprinkle to a tin of baked beans. Heat gently to allow the flavours to develop.