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Piri Piri Mix
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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.
Makes: about 10 tbsp
This recipe was first published in Mon Jul 01 01:00:00 BST 2002.