Peri-Peri Chicken

Piri Piri (spelled Peri-Peri) is traditionally made from PiriPiri peppers which originated in South Africa, and were imported to Portugal from two Portuguese colonies, Angola and Mozambique. Today, most hot sauces from Portugal are referred to as Piri Piri.

Ingredient:

4 bone-in chicken breast halves
1/4 cup paprika
2 tablespoons hot chili powder
1 fresh lemon – juiced
3 cloves garlic, minced
1 1/2 teaspoons chopped fresh ginger
3 Tablespoon of Nando’s Peri-peri sauce.
Salt to taste
3 pieces of fresh red chilli – halves
1 onion – sliced

Method:

1. Wash chicken and pat dry.
2. In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and peri-peri sauce. Rub chicken with the mixture, add salt, place in a dish, and marinate for 3 hours.
3. Preheat oven at 175 degrees C.
4. Place chicken onto the grill and discard the marinade. Put fresh chilli and sliced onion on top. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

Home-made Pumpkin Puree

Here I share how to make a pumpkin puree at home.

I use 50 gram of pumpkin. Preheat oven at 175 degrees C. Remove seeds and wash. Place pumpkin on a baking sheet (face up) and roast in the oven for 45 minutes, or until pumpkin is fork-tender.

Scoop the roasted pumpkin using spoon or peeling off the skin. Put into a food processor. Add 2 tablespoon water then blend it well.

This is how it look like. Now, You can either use this immediately in whatever pumpkin recipe you’d like…or you can store it in the freezer for later use.

 

 

Layered Pumpkin Cheesecake

This is a great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with melt chocolate.

 

Ingredient:

– 250 gram cream cheese (1 box of Philadelphia cream cheese), softened.
– 50 gram home-made pumpkin puree.
– 1 eggs.
– Few drops of vanilla essence.
– Half teaspoon ground cinnamon.
– 1/4 cup of white sugar.
– Prepared cream cracker crush.
– Melted chocolate for topping.

Method:

1. Oven the Prepared cream cracker crush at 175 degrees C for 10 minutes. Set aside.

2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in egg. Remove half of batter and spread into bottom of crust, set aside.

3. Add pumpkin and cinnamon to another half of batter and stir gently until well blended. Carefully spread over the batter in the crust.

4. Bake in oven, set it 165 degrees C for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight.

5. Cover with melted chocolate topping before serving. Serve with black coffee is a complete match!.