Rubs and Marinades

[Heather]

Deb,

Nandos marinades and sauces are available in many supermarkets, I got the posted recipe off another forum and it is good.

I try, wherever possible, to cook my peri-peri chicken in the chiminea, in an oven pan over quite a hot heat, turning once, maybe twice and cooking for about an hour or so. Hard to beat!

[deb]

Heather,

My problem with the Nando's sauces is that my hubby can't eat garlic and they pretty much all have it in them. I will be giving your recipe a go very soon, probably over the weekend. I only have a small Chiminea so will either cook it on the Barbi or indoors on a ridge griddle.

Thanks for the recipe. Tried and tested are always best.

[Heather]

Deb,

I presume then that you'll just leave the garlic out the recipe then, not sure how it will taste, as I almost eat garlic as a food group!

Enjoy.

[deb]

I'm pretty much with you on the garlic. I love it. I'm quite used to leaving it out now, in some things you don't notice but some you do it's just a case of giving it a try.

[Zulululu]

Hi,
Heres how I do my peri peri sauce got it from a Mozambiquecan chef years ago some of you that have visited there will remember it.
Red chillies
Red sweet peppers.
Garlic
Flat leaf parsley.
Olive oil.
Lemon and lemon rind.
Mash chillies and deseeded sweet peppers,crush garlic . Chop parsley fine , grate lemon rind fine and sqeeze out juice .
Mix all ingredients in a pot and heat until boiling point , place in sterile jar and allow to mature for a week or so in fridge. You should have a thick paste , break it down by adding olive oil to your taste.
Milder version add more sweet pepper.
Hot version more chillie.
I use fresh birds eye chillies.

[deb]

Thanks Zulululu. Another one for me to try.

[aris]

Those Mozambiquean birds eye chilles are LETHAL! Someone gave me some in SA once, and I made a chille sauce out of it. If Bush had found this stuff in Iraq, they could have claimed to have found WMD - whoa!