Okay, I'm a Peri Peri addict. Yes! Hi, my name is 'alittleofwhatyouwant' and I am addicted to Peri Peri. However, as much as I love it - and I do, I sometimes want to try something new. After all, I've a foodie so I'm sure I can improve on perfection.
First of all, we need to realise that all Peri Peri is not made equal. South African/Mozambique Peri Peri is different from the traditional Portuguese flavour which is different from the Goan Marsala version. The Goan version has touches of India and you find tamarind in it.
So, take some orange juice (about 500 - 600 ml) and chop up 2 oranges (remove the two ends but otherwise use it all). Pop all of this together in a pan and boil gently. The idea is to start to reduce the liquid.
After about 15 minutes, add 30ml of apple schnapps or calvados (no, I have not lost my mind, bear with me). Keep simmering and then add two/three teaspoons of Goan Recheado Peri Peri Paste .
Remove the orange slices - I would not recommend straining as you find that you can remove some of the Peri Peri. This makes the most amazing sauce for robust slightly fatty meats like pork belly and duck. I have also mixed it with quinoa to make a brilliant cold salad.
Enjoy
L xx
Follow me on twitter @alittleofwhatyouwant
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