I was wondering what to do with some amazing chicken supremes I had bought and I thought of Piri-Piri Chicken. Making Piri Piri chicken is far easier than you think and is divine. I have tried all the expensive sauces out there and none of them had the flavour and punch I was looking for! I didn’t want a marinade that is over hot – I wanted the fragrant fire that comes with a good Piri-Piri sauce! Then I devised this recipe which is dirt cheap and so easy that a child could do it! It takes amazingly few ingredients to create a stunning flavour. You could also do this to a turkey breast or even a pork escalope! I think it is the vinegar gives the piquancy that I wanted. My tester is always my son and his friends – they loved this and said it was better than Nando’s ….. which is saying something!
Piri Piri Chicken (with roasted tomatoes and plain rice)
This takes very little time to make and you don’t even need to marinate if you have no time you can just use this straight away – although I would recommend marinating in the fridge for up to 24 hours if you wanted to!
Serves 4 (if you are only making for two just use 2 breasts but keep the proportions of the marinade the same).
1 red pepper (preferably a long sweet pointed pepper)
1 red chilli
3 cloves of garlic, peeled
3 tablespoons (45ml) olive oil
2 tablespoons of white wine vinegar (30ml)
Freshly ground salt and pepper (a few good turns of each)
4 good-sized chicken breasts – skinned
Plus, a little oil if using a frying pan
Deseed and remove the membranes of the red pepper and do the same for the chilli. Put the pepper and chilli in a food processor with the garlic, oil and vinegar along with some salt and pepper and whizz until finely chopped and blended. Put your chicken breasts into a large food bag (a good sized freezer bag will do) and rub the marinade mixture well into the breasts making sure they are evenly coated. Pop in the fridge to marinate for up to 24 hours if you wish.
Heat up a griddle grill pan (or use a large frying pan with 1 tablespoon of oil) add the chicken breasts and cook slowly (basting with the remaining marinade) until done – this can take up to 10 minutes per side depending on the thickness of the chicken – on average it should only take about 5-6 minutes per side – just check to make sure they are cooked thoroughly and the juices run clear with no pink meat.
Slice in strips and serve with whatever takes your fancy.
Piri-Piri Chicken grilling on the bars.
I am a fan of apples in all their guises and as it’s Sunday it is just the day to relax and enjoy slow eating – and what can be nicer to follow on from a gorgeous, succulent roasted chicken than a spectacular circle of apples on a sweet pastry and glazed all over with caramelised sugar? Mmmmm. As gilding to the lily, just serve with a small side accompaniment of deeply-rich vanilla ice cream. What could be nicer? I will add a photo once I get round to it!
This really is a Lyonnaise speciality that has now become such a classic. This will make enough for 4 people. It takes around 2 1/2 hours in total for prepping, chilling and cooking.
Light Apple Tart
For the Pȃte Brisée
200g plain flour
90g unsalted butter
40g caster sugar
1 egg yolk
1/2 teaspoon salt
2 tablespoons of cold water (more if needed)
For the Tart
4-6 firm (slightly tart) apples (such as Granny Smiths)
60g melted unsalted butter (plus a little more for greasing)
125g caster sugar
Make your pȃte brisée by sifting the flour onto a work surface and making a large well in the centre. Whack away at your butter with a rolling pin to soften it if it is slightly hard; then put the butter, egg yolk, salt and most of the water in the well along with the sugar and work these ingredients together with the fingertips of one hand until they are partly mixed. Now gradually draw in the flour, pulling the dough into large crumbs using the fingertips of both hands (think rubbing-in method); if the crumbs are too dry you may need to add a little extra water and then press the dough together – here think shortbread – it should be soft but not sticky. Now we need to work the pastry so using the heel of your hand push the pastry away from you on the worksurface and then gather up with a spatular and repeat for 1-2 minutes until the dough is pliable. Roll into a ball and wrap in cling-film and refrigerate for 30 minutes or until firm (the pastry can also be left overnight in the refrigerator – or even frozen at this point).
Onto making your apple tart. Divide your dough into four and roll each piece into a 20cm (8 inch) circle and transfer these to two buttered baking sheets. Trim the rounds with a knife using a pan lid or plate as a guide. Peel, core and slice the apples as thin as you possibly can and starting at the outside edges of the pastry arrange the slices, rounded sides slightly outwards, in concentric circles on the pastry, overlapping the slices slightly. Make sure that you cover the dough completely and especially the edges to avoid scorching during cooking. Brush the apples with the melted butter and sprinkle each tart with a good tablespoon of caster sugar. Now cover the sheets with cling film and place back in the fridge for at least 1 hour and up to 8 hours if you are making in advance.
Preheat your oven to gas6/200C/400F. Take the tarts out of the fridge and, once again, sprinkle each tart with a good tablespoon of caster sugar and when your oven is up to temperature bake them in the oven for 7-10 minutes until the pastry is crisp. In the meantime preheat your grill to it’s highest heat (you can use a blowtorch here instead if you wish) and pop the cooked tarts under the grill until the apples are browned and caramelised. Serve hot.
I was exceptionally bored filtering some deep-frying oil back into the bottle – so I wondered what else I can do ……….. AND ……….. here I am! I’ll get started on recipes and tips and tricks to make you a better cook; also, to learn how to use leftovers in an exquisite way and to make the most of your dried-food cupboard!
So – my luverllies – come back soon and let’s get this blog rolling?