zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Piri Piri Mix

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Piri Piri Mix

    Part African, part Portuguese, this will spice up and also tenderise any meat, but is particularly good with fish - it's delicious on salmon fillets, or small whole fish which have been slashed so the marinade can penetrate, or shellfish. Wrap each serving of fish in a foil parcel with roughly 1 tbsp of the mix (it's very hot, so use with care), and barbecue en papillote. Your guests can then open the steaming, aromatic parcels on their plates.

    • Vegetarian
    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Makes: about 10 tbsp

    Ingredients

    • 8 fresh red bird's eye chillies
    • 4 garlic cloves, finely chopped
    • 2 limes, juiced and zest grated
    • 100ml groundnut oil or corn oil
    • ½ tsp sea salt

    Method

    1. Chop four of the chillies, and leave the others whole. Place in a glass jar or flask, ideally with a non-metal lid, with all the other ingredients. Shake up vigorously. Use as a marinade, as a baste, or even as a salad dressing.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars