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    Piri Piri Mix

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    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


    • 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


    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.

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