Peri Peri Chicken Baskets with Perinaise

I made Peri Peri Chicken Baskets for dinner last night.  We love Knorr Peri Peri Sauce and eat it often.  It works well as a marinade or as a dipping sauce. 

Ingredients:

1 x Packet Chicken Pieces, assorted

1/2 cup Knorr Peri Peri Sauce

1/4 cup Mayo

2 Tablespoons Nando's Peri Peri Sprinkle

Chips, cooked

Method:

For the chicken:

Pour the Knorr Peri Peri Sauce over the chicken

Rub into the chicken and allow to marinate for 1/2 an hour.

Put the chicken into the oven and roast at 180 for about 45 mins or until done.

For the Perinaise:

Put the mayo into a container.

Add the Nando's Peri Peri Sprinkle and mix well.

Peri Peri Chicken Wings

If you haven’t got time to make up a batch of Peri Peri sauce use bought sauce instead. My favourite is Knorr Peri Peri sauce. It can be used as a sauce or as a marinade and tastes delicious. Unfortunately, it isn’t available to buy in UK shops so I have to buy it online.


Ingredients:
6 x chicken wings
¼ cup Knorr Peri Peri sauce
2 x tablespoons parsley, chopped
Salt and pepper to taste

Method:
Pour the sauce over the chicken wings and rub it in.
Allow to marinate for about 10/15 mins.
Place in a preheated oven and allow to cook for about 15 mins.
Sprinkle with chopped parsley.

Please note:
Can be served on their own as a snack or as a starter with a salad and garlic bread.

Peri Peri Pork Chops

For the peri peri sauce:

Ingredients:
3 garlic cloves, minced
1/3 cup white wine vinegar
6 to 8 fresh birds eye chilli’s
½ cup olive oil
Pinch salt


Method:
Mix all the ingredients together.




For the whole grain mustard sauce:


Ingredients:
2 x teaspoons whole grain mustard
4 x tablespoons crème freche

Method:
In a pan add the crème freche and gently heat.
Add the whole grain mustard.
Stir continuously for about 1 min.



For the Pork Chops:

Ingredients:
4 x Pork Chops
1 x knob of butter


Method:
Marinate the meet in the Peri Peri mixture for ½ an hour.
Heat a large pan and add the knob of butter.
Add 2 of the pork chops to the pan.
Allow to cook for about 1 min before turning over.
Allow to cook for about 8/10 mins in total turning and basting with remaining peri peri marinade.

Serve with fluffy mashed potatoes and seasonal veggies.

Peri Peri Pork Kebabs

I have to think of different ways to keep my teenage son from saying, “not that again” when he asks what is for dinner. Not that I mind as it gets me thinking and gives me an excuse to search through recipes which I love.


I had Pork fillet in the fridge and decided to make Pork Kebabs (what we call kebabs in Zimbabwe) They were tasty and they went down a treat.

Ingredients:

For the peri peri sauce

3 garlic cloves, minced
1/3 cup white wine vinegar
6 to 8 fresh birds eye chilli’s
1/2 cup olive oil
Pinch salt


For the Kebabs


Pork fillet, cubed
1 x red pepper (cut into thick square like shapes)
1 x yellow pepper (cut into thick square like shapes)
½ punnet of cherry tomatoes


Other
Skewers (wooden disposable ones work a treat)

Method:
Mix all the peri peri sauce ingredients together.
Cut pork into cubes and marinate in the peri peri sauce mixture for 10/20 mins.
Using the skewers, pierce the meat adding the peppers and tomatoes every so often.
Place in a roasting tin and grill for 15/20 mins.


I served the kebabs with Cous Cous and a side salad.

Peri Peri Sauce

I love all things chilli so inventing this peri peri sauce was easy. You can use it as a marinade or as an accompaniment to any dish



Ingredients:
4 x Tablespoons Olive Oil
4 x Tablespoons Vegetable Oil
1 x ½ Onion (driced)
3 x Cloves Garlic (diced)
2 x Tablespoons Mixed Herbs (dried)
1 x Handful dried red chilli’s crushed (in a pestle and mortar)
4 x Fresh red chilli’s (diced)
4 x Fresh green chilli’s (diced)
1 x Tin Tomatoes
1 x Teaspoon sugar
2 x Tablespoons Lemon Juice
Salt and pepper to taste

Method:
• Gently sauté the onions in the oil.
• Add the garlic and herbs.
• Add the fresh red and green chilli’s and gently cook for about 2 mins.
• Add the dried chilli’s.
• Add the tin of tomatoes and bring to the boil.
• Remove from heat and add the teaspoon of sugar.
• Allow to cool slightly and blend until smooth.
• Put the blended sauce back into the pot.
• Add the salt, pepper and lemon juice and allow to simmer for about 5 mins.
• Allow to cool slightly and pour into a bottle / jar.
• Ensure the sauce is cool before closing the bottle / jar.
• Refrigerate.
• Use to marinate meat or add to your food for an extra kick.
• Enjoy!

Please note:
I prefer using a box of pasata instead of a tin of tomato’s but tinned tomato’s work just as well.