Piri Piri Chicken (+Others!)
I have cooked this a few times now, someone (sorry, I can’t remember who!) put me on to it a while back. For some reason I was thinking about Piri Piri one day and remembered this recipe so had to cook Piri Piri Chicken!
This recipe is from The Curry Guy Easy by Dan Toombs:
The Prep:
In a pan I cooked onion and red pepper then added garlic, chillies, cayenne chilli powder, black pepper, chilli flakes, salt, lemon and white wine vinegar. This was blitzed then left to cool in the fridge in a bowl for 30 minutes then I added the chicken thighs and put it back in the fridge for 3 hours. The chicken was two packs of thighs from Fosse Meadows Farms who I buy all my chicken from.
As we approached the 3 hour mark I fired up a full chimney and poured it into the Napoleon Pro 22.
The Cook:
Chicken cooking direct skin side down (to crisp it up and to protect the meat a bit).
Flipped a few times and moved over to the cooler part of the grill as the meat approached 70°C
Time to Eat:
Plated up ready to eat, it looked and smelt fantastic!
Lime slices went well with this.
SUMMARY:
I haven’t eaten at Nando’s so I can’t tell you how this compares but what I can tell you is that it’s a really tasty dish! Quick and easy to prep and cook, make double so you have leftovers!
| Cook Difficulty: | 2/5 |
| Cook Duration: | Short: 2/5 |
| Cook Equipment: | Napoleon Pro 22 |
| Cook Method: | Direct |
| Charcoal: | Whittle and Flame Ash Charcoal |
| Smoking Wood: | Cherry |
| Cook temperature: | 180°C |
| Cook time: | 40 minutes |
| Internal temperature: | 75°C |
| Notes: | No major changes, a great meal! |
This recipe is from The Curry Guy Easy by Dan Toombs:
Also cooked this week:
Ooni Lamb Chops:
The freezer was quite packed so I was keen to pull out some of the larger items. Digging deep into the lamb draw I found a couple of racks of lamb which I pulled out to cook.
Chopped with my butchers knife:
The big Petromax pan had been in the Ooni since I lit it and was roasting hot! The Ooni was running on charcoal and whisky oak staves at over 500°C
I pulled the pan out every few minutes to check the lamb, rotate the pan and flip the lamb. After I while I probed the lamb and as it approached 60°C I took it out.
Something magical happens to lamb in a cast iron pan in the Ooni at high temperature. The fat renders and crisps up plus the meat gets a nice crust on it. If you haven’t tried lamb this way give it a go!
Char Siu Ribs
These ones look a bit crazy but the char siu sauce has hoisin sauce, oyster sauce and soy sauce in hence the colour!
3.5 hours on the Kamado Joe – time to sauce them
Some colour!
They look mad but they tasted great!
The recipe is from the White Meat cookbook. It’s out of stock on Amazon but message Sausage Jim on Twitter if you want a copy!:
Butterflied Lamb Leg
I had a leg of lamb in the freezer and one of my favourite ways to cook a leg of lamb is to take the bone out, butterfly it and cook it direct quickly. Amateur butchery completed it looked like this:
Napoleon Pro 22 fired up with a full chimney of charcoal.
Meat salted and grilled direct
Flipped over
Flipped again, getting a nice char from the flames.
After only 30 minutes it was over 60°C in the thickest parts so it had cooked quicker than expected!
Sliced up ready to serve.
If you want to cook lamb for Sunday Roast and don’t want to stress the cook this is a great way to cook it. Also, as the meat is different thicknesses you end up with a mix of medium rare, medium and well done bits so there should be something for everyone!
Rib Eye Steaks
I got a bunch of steaks from Martin’s Meats through an offer they were running. First up were the Rib Eye Steaks.
Bit of salt then straight onto the Thuros T1 Steak Machine
Flipped
Getting a great colour!
Done (55°C)
Topped with some truffle butter
Nice and pink
I do like the Longhorn beef from Martin’s meats, great quality and taste. Keep an eye out for the steak bundle, it’s good value.
That’s it for this blog post, some great cooks and a good week of eating! Until next time.
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