Peri-Peri Chicken

There is nothing quite like getting stuck into a plate of Peri-Peri Chicken.  Forget the knife and fork, make sure you have lots of serviettes and use your hands, it's messy but oh so wonderful!  

Pili pili (Peri-Peri) was introduced to the Portuguese settlers to Mozambique by the locals and they in turn brought it to South Africa.  Pili pili means pepper pepper in Swahili.  Growing up down the road from the very first Nando's was a treat.  Who can resist their flame grilled Peri-Peri chicken!! 

Like all good things there comes a time to try making it yourself,  so here we go.....

 

Prepare the day before as it needs to marinate overnight.

 

Chicken thighs 8 to 16 (the marinade is enough to coat 16)

1 - 2 lemons, sliced in quarters

 

Marinade

 

300ml olive oil

30g tomato puree

1 large red onion, peeled and diced

5 cloves garlic, peeled

25g fresh ginger, peeled and grated

100g chillies (red and green), sliced, no need to take the seeds out

2 tablespoons paprika

2 tablespoons cumin, ground

20g coriander, ground

30g fresh coriander

salt and pepper

 

Method

 

1. Place all the marinade ingredients into a blender and blend until combined.

2. Season with salt and pepper to taste.

3. Marinate the chicken well and cover. Place in the fridge overnight.

4. Braai over hot coals until cooked through. Alternatively you could grill them in the oven.

5. Squeeze lemon juice over and enjoy.

 

Marinated Chicken with Watercress Salad, Grape and Pine Nut Dressing

I simply love pine nuts.  What are they?  They're the edible seeds from the pine tree, from the pine cones.  They are expensive as it take years for the trees to start producing the seeds and they are harvested by hand.  All these factors add to the price tag.  I can't always find them at my local shops, but when I do I buy out the lot.  They are fabulous when lightly toasted and a bit crunchy.   They are most well known for being one of the ingredients in pesto.  Some years ago I made this chicken dish and came across the recipe the other day.  As it is also grape season and the weather is hot, it was perfect to make on the braai.  Prepare it the day before as it is best marinated overnight. I had typed that the dish was "Simply to die for", so I just had to try it again, and yes......it is simply to die for. 

 

Ingredients

 

1 whole chicken

salt and pepper

1 heaped teaspoon finely chopped fresh rosemary leaves

1 clove garlic, finely chopped

6 tablespoons extra-virgin olive oil

zest and juice of 1 lemon

DRESSING

2 tablespoons roughly chopped white seedless grapes

1 tablespoon toasted pine nuts, roughly chopped

4 tablespoons olive oil

dash of white wine vinegar

salt and pepper

4 large handfuls watercress, washed

 

Method

 

1. Turn the chicken so that they are breast-side down and with kitchen scissors, cut along both sides of the backbone.

2. Discard the backbone, rinse the chicken under cold water, pat dry with paper towels and press flat.

3. Insert a skewer horizontally through the thighs of the chicken to keep it flat, then transfer to a bowl.

4. Season with salt and pepper, sprinkle over the rosemary, chopped garlic, olive oil and the lemon zest and juice.

5. Coat chicken well, then refrigerate overnight to marinate.

 

6. Remove chicken from marinade and arrange on a wire rack over the braai (BBQ). Grill, breast-side down for 5 minutes, then turn and grill until the skin is golden brown and the flesh is cooked.

7. To make the dressing: combine the grapes and pine nuts with the olive oil, vinegar, salt and pepper.

8. Just before serving, mix up well and toss with the watercress. the chicken can be served warm or cold - slightly warm is best.

Grilled Fish In Coriander Oil with Avocado

Today was a particularly hot day here on the highveld and we had planned to braai (BBQ) these on the flat grill, but as a huge storm was brewing outside, I did them under the grill in the oven and they worked out pretty well.  It's a lighter meal and really only takes about 40 minutes from start to finish.

Grilled Fish in Coriander Oil with Avocado

 



 

Ingredients

 

500g filleted fish, cut into chunks (I used Kingklip)

1 cup coriander leaves

1/3 cup olive oil

salt and pepper

For the Avocado

1-2 large avocados

1-2 tablespoons fresh lemon juice

1 small chilli, deseeded and chopped finely

3 tablespoons coriander leaves, chopped

salt to taste

 

Method

1. Soak some bamboo skewer sticks in water for about an hour.

2. Blanch the coriander leaves in boiling water for 10 seconds, then drain them and dry well.

3. Blend the coriander with the olive oil.

4. Pour over the fish and season.

5. Make sure the fish is covered in the coriander oil on both sides.

6. Thread the fish onto the skewers.

7. Grill the fish until just cooked and still moist.

 

 

8. While the fish is grilling prepare the avocado.

9. Mash together the avocado, lemon juice, chilli and coriander leaves until combined.

10. Season with salt to taste.



Mealie Bread

Come summer time, good weather and relaxing weekends, we like to braai (BBQ) a lot.  Boerewors, lamb chops, steak, chicken, ribs, salads, potato bake and of course mealie bread. What would a braai be without mealie bread?  Hum...not sure!

As soon as it comes out the pan it is literally finished before your very eyes. Some like it with butter, some like it plain, but whichever way you like it, it is fabulous.  And there's no kneading involved. If you are lucky enough to have some left the next day, it makes really good toast.  Here's the recipe for you.

Ingredients

 

2 cups flour

3 teaspoons baking powder

1 tablespoon sugar

1 egg

1 tin sweetcorn (410g)

salt & pepper

1 cup grated cheddar cheese

 

1.  Heat oven to 180 degrees C.

2. Grease and flour a loaf pan.

3. Sift together the flour, baking powder, sugar, salt and pepper.

4. Add 3/4 of a cup grated cheddar cheese and mix.

 

 

5. Add the egg and sweetcorn and mix in well.

 

 

6. Place in the greased loaf pan and sprinkle the remaining cheddar cheese on top.

7. Bake for about 1 hour until cooked through.

 

 

 

Note: If you can't get sweetcorn, use plain corn and mix with a bit of milk until you get a dough like consistency.

 

Variations

Add garlic, chilli or herbs.