Piri piri also spelled peri peri or pili pili, also called African bird’s eye chili, is a cultivar of Capsicum chinense, one of the sources of chili pepper that grows both wild and domesticated. It is a small member of the Capsicum genus.
Clean, wash and fry portions and place in sprayed oven dishes (easier to clean) and drizzle with olive oil and let stand while making your marinade.
1/4 cup olive oil
1/2 cup lemon juice
3/4 cup white wine
1 x 400g tin Italian tomatoes
2 fresh chilliest, coarsest chopped
1 heaped tap dried origanum
1 tsp freshly ground sea salt (coarse salt)
1 tsp freshly ground black pepper
5 bay leaves
Preheat oven to 180C
Whizz all the marinade ingredients EXCEPT the bay leaves, using a food processor or blending stick.
Transfer to a pot, add the bay leaves and boil on medium heat for about 15 minutes, stirring occasionally.
Pour the hot marinade over the chicken.
Bake (cook) for approximately 1½ hours – check to see that the chicken doesn’t dry out and you have more than enough sauce to keep basting and to use as a gravy.
This is really very simple.
Do your rice as you normally would and just add, according to how much rice, some brown onion soup powder. Let it all boil together.
This gives it the salty, onion taste so no need to add extra salt unless you like it very salty.
An alternative also is to add sliced mushrooms into it. Stunning.
These we only really do on Rosh Hashanah as they take ages to soften.
I used 4 packets of pre cut Julienne carrots
Lots and lots of syrup
Juice of 3 freshly squeezed oranges
Place margarine, carrots and the orange juice into a decent size pot and bring to a boil.
Keep watching as the carrots will develop their own water.
Make sure they don’t burn.
When carrots have started getting really nice and soft – not too soft, add your syrup.
This depends on how sweet you want it so I don’t give quantities.
Just keep tasting but the whole idea is to have them glazed in the syrup and sweetened by it.
It is a very long process but worth it in the end.
Prepared, tried and tested by: Hannah Frank Witt
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