Piri-piri

This is a very spicy sauce made from famous chilli piri-piri, small but very hot peppers. It can be used in food or simply by adding a few drops to the food on the plate.

  • a bunch of fresh red piri-piri
  • 1/2 glass of olive oil

Servings: -

Preparation time: less than 15 minutes

PIR-piri RECIPE PREPARATION:

Cut the tails into piri-piri and put them in a blender, adding the olive oil.

Mix very well until the peppers are crushed and become a sauce like mayonnaise. Pour it into a jar and store. You will see that it will liquefy and become like a chilli oil in it. The longer you hold it, the faster it becomes.

Be careful not to use it too much because it is very strong. And only use it after a few days of preparing it.


Pui & quotpiri-piri & quot

I also found out (on the net, obviously) about what & quotmani is eating & quot piri-piri and because I won't be in Africa too soon, I said to adapt it to our tastes, needs and whims .

The sauce contains the following:

- 1 tablespoon dried basil (because I didn't have it fresh)

- 1 tablespoon paprika (sweet, because there is no smoke here)

- 1 tablespoon Worcestershire sauce

Cut the onion and garlic into large pieces and place in a food processor, along with the paprika, basil, lemon juice, orchid sauce and vinegar. Add 2-3 tablespoons of water and grind them all.


1. The chicken is washed and cleaned of any fats, skins, etc. It is placed on a bottom, with the skin down and the meat is raised. Sprinkle with olive oil and salt and pepper.


2. Fry, skin down, and leave until the color changes to the edge.


3. Turn and leave on the other side until the color becomes compact.


4. When ready, remove and set aside. Cut the peppers into strips and soak them in the meat sauce.



5. In a heat-resistant tray put the layer of piri-piri sauce and peppers over the sauce


6. Add the chicken and thyme and put in the preheated oven at 200 degrees C, for 35-40 minutes (or until the meat penetrates well)


Serve with baked potato slices, Jamie style.

Later I found out that the sauce is actually a marinade in which the chicken is left before it is put on the grill. However, I liked this option because I escaped the smoke, but in the summer I will also try the grill.

In the sauce you would have put more garlic (so don't skimp) and even thyme (instead of basil). However, the variants are worth studying and especially tasting, so.


Porto Gallo. Give me another franchise!

Slowly but surely, more and more franchises are taking place in Alba Iulia, businesses that have proven to be ok in other parts and which, with great aplomb, we are also adopting. After the key moments of the city's existence, such as December 1, 1918, December 26, 1856, when Mircea Hava was born, the day the first McDonalds opened or the day the first KFC opened, we can add to the list of memorable moments and the one where the first Porto-Gallo opened, a kind of fast food that sells chicken made according to a Portuguese recipe. That is, on fire, because it is only known, the Portuguese invented not only walking but also embers. Who knows, maybe the day is not far off when we will wake up in Alba Iulia with the famous "Shaorma Dristor", because that's all we need, because otherwise we have them all.

Well, in Bucharest I kept eating from this Porto Gallo, because they have a booth somewhere on Buzești, close to where we have the Catavencii editorial office. And what I can say from the experience there is that they have some very generous menus, at excellent prices, especially for Bucharest. Good, quite cheap and spiced only well. Grilled is a bit of a saying, it's not that charcoal embers, but it looks more like grilled chicken, but that matters less. The important thing is that it is good and that the few patented "recipes" are really ok. Potatoes with telemea and pieces of breast, or roasted chicken with piri-piri sauce is excellent. I pray, the one from Bucharest, that I will taste this one from Alba Iulia immediately. I mean, right now, in a short writing break, an occasion on which I wish myself good luck.

The ladies help! It was very good. Almost & # 8211 almost like in Bucharest, which is really good. I didn't expect it, honestly. Like I said, it's not exactly that grilled chicken, as you'd expect it to be made in a green grass pot, but it's a whole other technique. And then, it's spices, which do all the tricks and give it a wonderful taste. Then, the French fries from the Porto Gallo menus are totally different from what you find elsewhere. It's not those golden french fries, beautiful, molded, like you can find at McD's or KFC. They are, most probably, all of them frozen, but they are otherwise fried. I don't know exactly how, but they look like oxidized, like they've been smoked. And they have another, better taste. Then, the chicken - which can be taken whole, half or even a quarter, is one of those in which, although the skin does not form a crispy crust, it is still delicious. Because of the spices, as I said. The piri-piri sauce, which they have here too - what was it like not to have it ?! - It's good, but I can't say it's something that at least makes me want to kiss him. All in all, the place is really good to eat.

The bad part, or the less good part, is that it's not exactly the place to go to eat. That is, the franchise means, I suspect, to respect the idea of ​​"street food", meaning that everything should be in the form of a container, a caravan. Which is ok if you want to go and get food for home. Or order. Or, if you insist there, to serve "on horseback". Then, the price seems a bit higher than in Bucharest, which is a bit dubious. And it's a bit big not only compared to what you find in Bucharest, but it's a bit big compared to other offers of roast chicken in the city. For the money you give him half a chicken from Porto Gallo you can take, for example, a whole chicken from the roaster from Kaufland. Sure, it's not that good, but it's still a whole chicken. On the other hand, a half-chicken menu is more than enough for two people. So, if you have a craving for chicken, a different kind of chicken, you can try Porto Gallo in peace. OK.


Piri-piri - Recipes

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Lasagna soup

Ingredients

  • cooking spray
  • 14 oz sweet Italian chicken sausages, carcass removed
  • 1/2 onion, chopped
  • Two cloves of crushed garlic
  • 4 tablespoons freshly chopped parsley, divided
  • 3 cups low in sodium, fat-free chicken broth *
  • 2 1/2 cups water
  • Two cups of marinara sauce quickly
  • Two bay leaves
  • freshly cracked black pepper
  • 6 oz broken lasagna noodles, whole wheat or gluten free *

For topping:

  • 6 tablespoons partially shredded mozzarella cheese *
  • 1/2 cup partially skimmed ricotta cheese
  • 3 tablespoons Parmesan cheese
  • Two tablespoons freshly chopped parsley
  • 1/4 cup fresh basil siphon

Instructions

Top directions of the stove:

  • Heat a large pot of soup or a Dutch oven over medium heat, spray with oil and add the cooked sausages until golden brown, breaking it while cooking with a wooden spoon for about 4 to 5 minutes.
  • Add the chopped onion and crushed garlic and cook for 2-3 minutes.
  • Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil, reduce heat and simmer for about 30 minutes.
  • In a medium bowl, combine ricotta, parmesan and 2 tablespoons parsley and mix.
  • Add the broken pasta and cook uncovered according to the instructions on the package.
  • Divide into 6 bowls and cover each with 2 tablespoons of ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.

Slow cooker instructions:

  • Heat a large non-stick pan over medium-high heat, spray with oil and add the cooked sausages until golden brown, breaking it while cooking with a wooden spoon for about 3 to 4 minutes. Add the chopped onion and crushed garlic and cook until soft, about 3 to 4 minutes.
  • Transfer to the slow cooker and add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper. Cover and set the slow cooker to low for 8 hours or high for 4 hours.
  • Meanwhile, in a medium bowl combine the ricotta, parmesan and 2 tablespoons of parsley and mix well aside until the soup is ready.
  • About 30 minutes before the soup is ready, remove the bay leaves and add the broken pasta, cover and cook until the pasta is cooked, about 30 minutes. Divide into 6 bowls and cover each with 2 tablespoons of ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.

Instant Directions Can:

  • Press Sote on the bowl instantly and spray with oil. Add the sausages and cook until golden brown, breaking it while cooking with a wooden spoon for about 4 to 5 minutes.
  • Add the chopped onion and crushed garlic and cook for 2-3 minutes. Press Cancel to stop.
  • Add the parsley, broth, water, marinara sauce, bay leaves and cover of fresh black pepper and cook on high heat for 15 minutes.
  • In a medium bowl, combine ricotta, parmesan and 2 tablespoons parsley and mix. Put aside.
  • Use the natural or quick release method, then open the pot. Add the broken pasta, cover and cook on high heat for 3 minutes. Use the quick release method to open the pot.
  • Divide into 6 bowls and cover each with 2 tablespoons of ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.

Nutrition

7 SP 8 PP Chicken Recipes Autumn Instant Recipes with Pot Italian-inspired Recipes One Pot Recipes Winter Soup Recipes posted January 20, 2017 of Gina 435 Comments / Leave a comment '


Piri-Piri Chicken (Portuguese Recipe)

1. Preheat the oven to 190 degrees. Halve the pepper and clean it of seeds, grease it with a little oil, put it in a pan and leave it on the fire until it softens (about 25 minutes). It cleanses the skin if it comes off easily. Cut and crush in a mortar, then remove.

2. Remove the seeds from the chilli, chop finely and put in a mortar with garlic, oregano and chilli flakes. Mix until it becomes a paste, then add vinegar, lemon juice, sugar, salt, oil and crushed pepper.

3. Put the chicken in a shallow bowl and add the pasta obtained. Mix well so that the meat is covered and leave in the fridge for 4 hours (or ideally overnight). Bring to room temperature before cooking.

4. Heat the grill and arrange the chicken on the skin side up. Cook for 12 minutes on each side, reducing the heat by half. Sprinkle, from time to time, with the marinated sauce.


Recipe: healthy, delicious and fast! Piri piri piri, cooked in 30 minutes or less

While healthy eating has become a priority for many of us, we often feel that eating healthy means a lot of precious time. Because preparing healthy food really is time-consuming. But, it doesn't have to be that way, there are delicious recipes that are prepared in no time, we propose a new section: Healthy, delicious and fast: Piri piri piri, prepared in 30 minutes or less.

Put piri piri in the oven

Ingredient:

2 tablespoons olive oil

2 tablespoons dried oregano

1 teaspoon apple cider vinegar

Salt and freshly ground pepper

2 pigeons cut into a third

200 grams of Brussels sprouts, halved

6-7 finely chopped chilli peppers

3 cloves of garlic, peeled and cut in half

Preheat the oven to 210 degrees C.

Put the olive oil, oregano, paprika, honey, a little salt and a little pepper in a large bowl and mix. Then add the chicken, pepper, corn, pepper and garlic and mix to cover the chicken and vegetables that are already in the spicy oil.


Video: Κοτόπουλο πίρι πίρι Επ. 41. Kitchen Lab TV. Άκης Πετρετζίκης (January 2022).