Piri-Piri Chicken - Urban Griller

Recommendations

Info

Molho de Piri-Piri(Portuguese Hot-Pepper Sauce)If the following recipe proves too mild, stir in a good-size pinch of crushed chilliflakes.Ingredients:Two or three fresh hot chillies, choppedFour tablespoons Lemon juice or lime juice (or cider vinegar)Four tablespoons Grapeseed oil (Grapeseed oil doesn’t burn as easily asolive oil)½ cupRed-wine vinegarOne tablespoon Cayenne pepper or dried chilli, or one tablespoon driedchilli flakes (optional)One teaspoon Minced garlic (commercial take-away joints use the stuff ina jar, or dried; fresh crushed garlic will give a better result)One tablespoon Paprika (I use smoked paprika, a gourmet food shop willhave sweet, mild and hot)One teaspoon SaltOne teaspoon Dried or fresh oreganoMethod:1. Remove the stems from the chillies. Place all the ingredients (including theseeds) in a food processor and purée. Pour the mixture into a small glass jarand let steep for at least 24 hours, preferably 1 week, in the refrigerator.The Sauce will keep for 1 month.Shake well before using.Brush liberally on to the Piri Piri chicken in the last 15 minutes of cooking andserve a bowl on the table as a dipping sauce.
Olive SmashIngredients:A minimum of four potatoes (one for each person you are serving), is a potatowith some flavour, something like a royal blue would be perfect.A handful of pitted Kalmata olives, chopped roughly.Olive oil.Method:Wash but do not peel the potatoes.Cut the potatoes into thirds and then cut each third in half. Gently simmer thepotatoes segments in water until soft.Drain the water from the potatoes and return them to the pot and half a cup ofolive oil and begin to roughly mash the potatoes with a fork. Keep mashing untilall the potatoes have been crushed and roughly one third have been mashed toa soft consistency.the potatoes should take up the olive oil and you may findyou need to add a little more, once you are happy with the smashedconsistency and the chopped Kalmata olives and serve.Rule No 31 of Great BBQ:Never hand out serviettes until the first person has dripped sauce onthemselves. (Use in conjunction with rule 40….double points for first drip on awhite shirt, triple for down the cleavage!).Rule 40:Always make sure the dipping sauce is of a consistency that will drip off thedipette (technical term) onto the dipper.
Page 1: 04 0984 0984PO Box 327Fremantle, WA

Piri-Piri Chicken - Urban Griller

Create successful ePaper yourself

Delete template?

Save as template?