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Peri Peri marinade help |
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#1 |
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Forum Member
Join Date: May 2006
Location: UK Garage, GoT, Brasil & steak
Posts: 10,505
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Peri Peri marinade help
I bought the Nando's hot peri peri/piri piri/however the hell it's spelt marinade ages ago and what a disappointment it was! It was so watery and rubbish. I used half a bottle on two chicken quarters, marinated them for a day and they still tasted bland when I roasted them! I suppose they don't really want people to re-create their gorgeous restaurant chicken.
Anyway, does anyone else know where I can get a really nice, hot, tasty, ready made peri peri marinade from? |
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#2 |
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Posts: n/a
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I always use Encona Hot Sauce to marinade chicken, which is habenero and scotch bonnet, I've also got an M&S Peri Peri which is birdseye, I've not tried that yet though.
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#3 |
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Forum Member
Join Date: Jul 2007
Location: Nr. Manchester
Posts: 1,041
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Pretty easy to make it yourself as well, here is a *great* Anthony Worral Thomson recipe :
Ingredients as follows : 6-12 fresh red chillies, depending on how hot you want it 1 tbsp garlic, blanched and chopped 1 tsp salt flakes ½ tsp oregano ½ tbsp paprika 100ml/3½fl oz olive oil 50ml/1¾fl oz red wine vinegar Method 1. To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes. 2. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes. 3. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using. |
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#4 |
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Forum Member
Join Date: Apr 2007
Location: London no more
Posts: 2,944
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No idea, apart from Googling. But why not make your own marinade? Light soy sauce for the base, add garlic puree, chili flakes , a bit of wine if you like. Make small cuts in the chicken rub it in and leave if for at least two hours or even better overnight. Bang it in the oven!
Last edited by John Carter : 10-01-2008 at 12:32. Reason: To say Snowy's sounds better - paprika! |
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#5 |
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Forum Member
Join Date: May 2006
Location: UK Garage, GoT, Brasil & steak
Posts: 10,505
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Quote:
I always use Encona Hot Sauce to marinade chicken, which is habenero and scotch bonnet, I've also got an M&S Peri Peri which is birdseye, I've not tried that yet though.
I remember seeing peri peri marinade ages ago in M&S, but wasn't sure if they still stocked it. I would go down M&S now if it wasn't pishing down with rain. When you use it, please let me know on here if it's any good! |
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#6 |
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Posts: n/a
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Quote:
I have loads of that Encona. What else do you add to that to make your marinade?
I remember seeing peri peri marinade ages ago in M&S, but wasn't sure if they still stocked it. I would go down M&S now if it wasn't pishing down with rain. When you use it, please let me know on here if it's any good! I think Snowy's (Worrall-Thompson's) looks nice and more natural than what I use, I might try that next time. |
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#7 |
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Forum Member
Join Date: May 2006
Location: UK Garage, GoT, Brasil & steak
Posts: 10,505
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Quote:
Pretty easy to make it yourself as well, here is a *great* Anthony Worral Thomson recipe :
Ingredients as follows : 6-12 fresh red chillies, depending on how hot you want it 1 tbsp garlic, blanched and chopped 1 tsp salt flakes ½ tsp oregano ½ tbsp paprika 100ml/3½fl oz olive oil 50ml/1¾fl oz red wine vinegar Method 1. To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes. 2. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes. 3. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using. |
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