thechefstable

Perfect peri peri

I love the simple things in life and sometimes  simplistic recipes are the best. As a chef, I believe that the sauce or marinade is the backbone of any good plate of food, with a shit foundation there is a good chance the rest is going to be shit as well. One of my favorite recipes is the lovely yet dangerous recipe of peri peri (frozen toilet paper is optional on this one)

Contrary to popular belief peri peri sauce does not originate from your Nandos down the road, and it does not only go with chicken!

Little is known about where the recipe originated from exactly, but we do know it was developed by the Portuguese people of Southern Africa and can be found in many parts of Angola, South Africa and all over Mozambique.

The original recipe is said to have only 5 ingredients namely chilli, lemon juice, salt, olive oil and garlic. My recipe has the simple addition of paprika to give it extra kick and colour. This particular peri peri  sauce is very versatile and can be used on fish, chicken and meat or pork as a marinade. Its also perfect just served as a side condiment on the table.

I love to splash some generously on top of a pizza or just simply use as a dip with some warm crusty homemade bread. 

Always remember that marinading meat always works best if allowed to sit for up to 24- 48 hours to allow the meat to absorb all the flavors. This recipe is only a guide that can be adjusted to suit your individual tastes. Never be afraid to experiment!!!

Always use the freshest and best quality ingredients you can find.  

500g red and green chilli mixed (seeds removed for less heat)

100g fresh whole garlic, chopped 

Juice of 2 lemons (zest can be used for some extra zing)

350 ml good quality Portuguese olive oil

coarse sea salt to taste

2 Tablespoons smoked paprika