De seed all the chillies and the pepper and preheat oven to 200
Take 2/3 of the chillies, and the red pepper, 2/3 garlic, the sliced fennel and all the ginger and place on an oven tray drizzle with oil and roast in the oven for 20 mins, remove from oven add all the dried spices and more oil, mix and roast for a further 20 mins. Take out and allow to cool for 15 mins
Get all the other ingredients ready next to your blender/liquidiser
Take a spoon full of the roasted mixture, add pieces of the unroasted chillies & garlic. Add handfuls of the herbs, red wine vinegar, sugar & salt and add some vegetable oil. Blend to a smooth and thick liquid. You are looking for the consistency of thick double cream.
Add more oil and vinegar to loosen and add more chillies and herbs to thicken if required. Taste, add salt, lime zest and lime juice to achieve that spicy but sharp piri piri flavour.
Remove from the blender into a clean bowl and repeat until all the ingredients have been used. This is the piri piri base and marinade. It needs to sit in a fridge, in an airtight container for at least 2 days to mature and develop the great flavour.
The sauce can be jarred in sterile jars that have come from a hot oven or have been boiled for 5 minutes.
The sauce can now be used to marinate.
To finish the piri piri sauce, add some to a blender and gently drizzle in some vegetable oil to emulsify, add lime juice and sugar to balance and salt to taste.
Serve with Fermented Kimchi & daikon Cabbage, lime & sauce
Brine for chicken
To make the brine, bring 1 litre of the water to the boil, add all the brine ingredients and allow to dissolve, remove from heat, allow to cool for 15 mins and add remaining 1.5ltr of cold water.
Brine chicken overnight then pat dry, score with a sharp knife and marinate for 24 hrs in the piri piri sauce
Cook in a preheated oven 180 degrees foil covered for 30 mins then remove foil and turn oven up to 220 and cook for a further 15-20 minutes or until internal temperature has passed 70 degrees and skin has a charred finish. You can also use a bbq grill, grill or blow torch to get that crisp charred flavour. Allow to rest for 5- 10 minutes (or as long as you can resist) basting with the juices.
Serve with rice, salad or like we did on the show with a fermented Red cabbage kimchi, lime and some emulsified piri piri sauce.
De seed all the chillies and the pepper and preheat oven to 200
Take 2/3 of the chillies, and the red pepper, 2/3 garlic, the sliced fennel and all the ginger and place on an oven tray drizzle with oil and roast in the oven for 20 mins, remove from oven add all the dried spices and more oil, mix and roast for a further 20 mins. Take out and allow to cool for 15 mins
Get all the other ingredients ready next to your blender/liquidiser
Take a spoon full of the roasted mixture, add pieces of the unroasted chillies & garlic. Add handfuls of the herbs, red wine vinegar, sugar & salt and add some vegetable oil. Blend to a smooth and thick liquid. You are looking for the consistency of thick double cream.
Add more oil and vinegar to loosen and add more chillies and herbs to thicken if required. Taste, add salt, lime zest and lime juice to achieve that spicy but sharp piri piri flavour.
Remove from the blender into a clean bowl and repeat until all the ingredients have been used. This is the piri piri base and marinade. It needs to sit in a fridge, in an airtight container for at least 2 days to mature and develop the great flavour.
The sauce can be jarred in sterile jars that have come from a hot oven or have been boiled for 5 minutes.
The sauce can now be used to marinate.
To finish the piri piri sauce, add some to a blender and gently drizzle in some vegetable oil to emulsify, add lime juice and sugar to balance and salt to taste.
Serve with Fermented Kimchi & daikon Cabbage, lime & sauce
Brine for chicken
To make the brine, bring 1 litre of the water to the boil, add all the brine ingredients and allow to dissolve, remove from heat, allow to cool for 15 mins and add remaining 1.5ltr of cold water.
Brine chicken overnight then pat dry, score with a sharp knife and marinate for 24 hrs in the piri piri sauce
Cook in a preheated oven 180 degrees foil covered for 30 mins then remove foil and turn oven up to 220 and cook for a further 15-20 minutes or until internal temperature has passed 70 degrees and skin has a charred finish. You can also use a bbq grill, grill or blow torch to get that crisp charred flavour. Allow to rest for 5- 10 minutes (or as long as you can resist) basting with the juices.
Serve with rice, salad or like we did on the show with a fermented Red cabbage kimchi, lime and some emulsified piri piri sauce.
