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
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 July 2002.