Piri Piri

Janet O · Post by **Janet O** » Tue Oct 03, 2006 11:54 am

Help please.
My boss who loves to cook has asked me to bring back piri piri powder for him.This done I got to thinking how to use it ( me not that clever in the kitchen). One suggestion is to mix a little powder with olive oil apply to chicken breast,let it marinade for 30 minutes then grill.
Would that be about right?Any other ideas?

Janet O

Lesley Jean · Post by **Lesley Jean** » Tue Oct 03, 2006 12:13 pm

Hiya, yes this is a really nice way to make the chicken piri piri, even better if cooked over an open grill or barbecue.

The powder can be used like Chili powder to spice up many dishes and soups, just add a little when you are cooking and see from trial how much you like in your food.

Good eating.

tricky · Post by **tricky** » Tue Oct 03, 2006 1:25 pm

When we visited the Facatil in August I bought, as I usually do, some Piri Pira sauce from a local supplier. Showing off a bit, I got the 'Hot' Piri Piri sauce, and on our return to the UK cooked it for my family

. The fumes from it under the grill on the chicken brought tears to my eyes and made me cough so you can imagine what it tasted like

Mike,Chislehurst · Post by **Mike,Chislehurst** » Wed Oct 04, 2006 11:06 am

So making a paste seems a good idea but how much powder would you use for say a couple of chicken breasts.

Lesley Jean · Post by **Lesley Jean** » Wed Oct 04, 2006 1:20 pm

I use 1 tablespoon of oil, squeeze of lemon juice, fresh ground black pepper and 1 - 1 1/2 teaspoons piri piri powder. Spicy without being too hot.

Mike,Chislehurst · Post by **Mike,Chislehurst** » Wed Oct 04, 2006 6:04 pm

Cheers Lesley, will have a go over the weekend along with Janet O who will of course be supervising

Lesley Jean · Post by **Lesley Jean** » Thu Oct 05, 2006 10:26 am

Leave it to marinade for as long as possible for best results... enjoy

VON VON · Post by **VON VON** » Thu Oct 12, 2006 2:41 pm

I was told by a portugese restaurant owner to put some fresh red chilles and dried piri piri and a little whiskey into a bottle of Olive Oil and leave to marinade for a few weeks - this I tried and I know have a regular supply of piri piri for cooking anything from spicey roast potatoes to Chicken Piri Piri.

von von

Lesley Jean · Post by **Lesley Jean** » Thu Oct 12, 2006 2:47 pm

That sounds good, I will give it a go. How much is a 'little' Whisky as I don't like it very much and would hate to put too much in!! ??

VON VON · Post by **VON VON** » Thu Oct 12, 2006 2:49 pm

Lesley

just a little and it doesn't taste as it is really just to keep the chillies pickled

Lesley Jean · Post by **Lesley Jean** » Thu Oct 12, 2006 3:11 pm

hehe OK as long as it doesn't get me pickled!!! I will give it a go, what sort of quantities do you use????

tbbr · Post by **tbbr** » Thu Oct 12, 2006 6:30 pm

THe House Piri Piri at Cais Velho in Albufeira is a mixture of olive oil, brandy, chili,s and " secret " ingredients.
It has a relatively short shelf life but could fuel a rocket to the moon.

Much better than that sold as Algarvian Viagra in some of the tourist shops.

VON VON · Post by **VON VON** » Sun Oct 15, 2006 2:31 pm

Lesley Jean

1 large bottle of olive oil + enough chillies to make it hot [as you like it] [plus a teaspoon of chillie flakes - optional] + about 2 dessertspoons of brandy or whiskey. I made some up in March and keep adding more olive oil to the bottle to keep it topped up and it still ok. But keep it in the dark and give it a good shake every so often.

GOOD LUCK with it.

von von

Lesley Jean · Post by **Lesley Jean** » Sun Oct 15, 2006 6:47 pm

Thanks, I will do that tomorrow and let you know how it goes....