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Piri Piri revisited

 
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piroshok
Kitchen Hand


Joined: 23 Jul 2005
Posts: 224
Location: Melbourne, Australia

PostPosted: Sun Sep 03, 2006 7:54 pm    Post subject: Piri Piri revisited Reply with quote

Well, finally got to talk to some Portuguese friends who are versed in preparing piri piri chicken and other grilled delicacies they told me that piri piri chilli is African in origin and is also found in North East Brazil where the Portuguese landed most of their African slaves in the colony in the past.

Now Piri piri rub originated from the amalgamation of what they call Massa de Piment
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Ricardo

Rome wasn't built in a day
Romans founded London and English discovered real food 2007 years later:)
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piroshok
Kitchen Hand


Joined: 23 Jul 2005
Posts: 224
Location: Melbourne, Australia

PostPosted: Fri Sep 22, 2006 8:20 pm    Post subject: Reply with quote

hmm it is gone!
The following recipe is mine and has been tested by Portuguese and Spanish people over there.
I developed in the last few weeks. Hope you all enjoy the introduction and follow ups.

Well here is the sauce and it is not meant to cook and eat it alogside the chicken(pollo con salsa de morrones) but to marinate and be served alongside the chicken this is purposely vinegarded and salty, to keep from fermenting since you all know peppers ferment very quickly and all food exposed above 4C degress Celsius of temp exposed for few hours will ferment and could be harmful and may cause botulism(prevention is better than cure).
This is why the acidy level must be below 4.5 and fridge temp must be set at 4C all year round.


1 tablespoon coarse salt (no sea salt, but pickling salt that is not iodised, this is essential)
1 cup water
1/2 cumin seeds
1 bay or laurel leaf
1/4 cup wine vinegar
1 capsicum or bell pepper sliced rather thinly
5 o 6 cloves of garlic smashed whole
5 cayenne peppers or chillies sliced in round slices 3 mm thick (seeds included)
1 tspn spanish paprika
1/2 cumin powder
1/4 cup olive oil
sterilised jar

Method:
Bring water to the boil and add salt, add cumin and bayleaf and garlic cloves simmer for three minutes add vinegar.
Add all the cut peppers and cook for three minutes more.
remove all peppers onto a colander or sieve and let them cool
reserving the water and let it cool as well.
Discard garlic cloves and bayleaf.
Now chop all the peppers until almost a paste is obtained (must have some texture remaining)
Now get the sterilised jar and pour the paste and some of the cooled water in it.
Add paprika and more cumin powder if you feel like top with olive oil and ready to eat after a day or so.
Keep refrigerated
use for any meat or even snitzels as a dipping sauce

To make chicken piri piri:
1 teaspoon sea salt
1 spatchcock chicken butterflied
2 generous tablespoons of this sauce
2 tablespoons of softened butter
1 tablespoons of chopped parsley or oregano
1 bayleaf crushed
1 torn basil leaf
1 quarter lemon fresh lemon juice

Rub all the ingredients well onto the bird and refrigerate overninght.
Grill on charcoal open fire on medium to high heat till the bird is done.
Serve the remaining sauce as a dipping sauce
Tested by Portuguese and Spanish they loved it
well not so much Spanish in Spain (don't like hot foods that much) but Spanish in London they do like it because they have been to Nandos over there.

PS I'll be happy to answer any concerns or suggestions

enjoy
coffee
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Ricardo

Rome wasn't built in a day
Romans founded London and English discovered real food 2007 years later:)
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