Piri-Piri Beef and Bird

10 08 2010

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After reading recent delicious peri peri recipes on Chow & Chatter (by Rebecca) and Food-Wine-Fun (by Chef E) I could not help but be inspired to address some beef cuts and skinless chicken breasts waiting for attention. Using some homemade piri-piri (recipe in the recipe navigation bar on the right), a little olive oil, white wine and a touch of spice) there were the makings of a nice marinade for some grill meats. Into the zip-loc and 4 hours later on the grill, or “bray” as it is pronouced in SA.-spicy, smokey juicy and delicious is what you get.

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4 responses

10 08 2010
tasteofbeirut

All I can say is : yum yum piri piri!

11 08 2010
Chef E

I am addicted to hot sauce, chilies, and most things of the ‘hot’ spice! This sounds and looks good, of course I am in an area where ‘hot’ is the name of the game in many restaurants as well as the weather, but dry-

22 08 2010
BB

Having recently acquired a year-long house guest from S Africa, I am truly looking forward to her versions of piri-piri. I’ll show her yours, and she can show you hers. 😉 It’s a serious win-win, eh?

23 08 2010
whatscookingwithdoc

@BB: Yes, love to see hers and have her try mine 😉

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