"When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and every meal we have ever eaten. Food is never just food. It's also a way of getting at something else: who we are, who we have been, and who we want to be."........
Some of the recipes that I have tried,tested and tasted..and some that I want to try,test and taste... :) ....and other useful information all collected and saved in one place.....
Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.
Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.
Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.
Serve with chips and salad.
Recipe - 2
5 lemons, zested and juiced, plus 2 lemons sliced into wedges, for garnish
1 head garlic cloves, peeled
4 red peppers, seeded and roughly chopped
10 fresh chilli peppers
900g fresh parsley leaves
3 tbsps paprika
225ml red wine vinegar
450ml olive oil
Salt and freshly ground black pepper
7 whole chickens, each cut into 6 pieces
For the piri piri marinade: 1) To a food processor add lemon zest, lemon juice, garlic, red pepper, chillies, parsley, paprika, red wine vinegar and oil. Process until it becomes a paste. Season with salt and pepper. Reserve 225ml of the sauce as set aside for garnishing cooked chicken later.
For the chicken: 1) Divide chicken pieces into 2 large resealable plastic bags. Divide the marinade into both bags and seal. Turn the chicken around in the bags to distribute the marinade. Place chicken in the refrigerator and let it marinate for at least 1 hour and up to 1 day.
2) Preheat griddle to medium-high heat.
3) Remove chicken from bags with tongs and drain well. Season with salt and pepper. Place on griddle, skin side down first, and griddle for about 15 minutes on each side turning occasionally until cooked through. (You might need to do it in batches if grill is not big enough).
4) Serve with lemon wedges and the remaining piri piri sauce.