This time I’m bringing my home to the restaurant. Good luck Nandos.
Peri Peri Sauce:
1 white onion, cut in quarters and charred
2 red bell peppers, charred and peeled
7 Thai red chili peppers, no stem
Zest and Juice from 1 lemon
1/3 cup (73g) white distilled vinegar
2 teaspoons (10g) smoked paprika
3/4 teaspoon (>1g) dried oregano
3/4 teaspoon (3g) ground white pepper
5 cloves garlic, rough chopped
1 tablespoon (15g) brown sugar
1 bay leaf
1.5 tablespoons whisky (optional)
1 - 2 tbsp (18g) honey (optional)
3 whole cloves of garlic (at the end, raw)
1/2 cup (100g) vegetable oil
Salt to taste
2 egg yolks
3/4 teaspoon (2g) fine sea salt
2 cloves garlic grated
1 tablespoon (15g) Dijon mustard
1.25 cups (255g) vegetable oil
1 tablespoon (15g) cold water
1 tbsp (14g) lemon juice
1/4 cup (55g) peri peri sauce
Corn with Peri Butter:
1 cup (112g) salted butter, softened
1/3 (72g) cup peri peri sauce
4 corn on the cob
1/2 cup (110g) peri-peri butter
1 clove garlic, finely chopped
1/4 cup (4g) finely chopped parsley
3/4 cup (112g) all-purpose flour
1 teaspoon (4g) garlic powder
1/2 teaspoon (>1g) paprika
1.5 teaspoons (8g) fine sea salt
1/2 cup (236ml) cold water
2 pounds (907g) russet potatoes, peeled and cut into batons
1 quart (823g) vegetable oil for frying
2 teaspoons (8g) garlic powder
1/2 teaspoon (<1g) onion powder
1/2 teaspoon (1g) ground cumin
1 teaspoon (1g) coriander powder
1 teaspoon (4g) lemon pepper seasoning
2.5 teaspoons (5g) smoked paprika
1/2 teaspoon (1g) cayenne powder
1 tablespoon (11g) kosher salt
1.5 teaspoons (10g) sugar
Peri Peri Chicken:
2 whole chicken (split breast with wing attached, leg and thigh separated, all skin on)
Salt and pepper to taste
Peri peri sauce for basting
Peri Peri Sauce
After charring onion and peppers, place them in a bowl, wrap them with plastic, and let them sweat for 5 minutes.
Remove the charr bits and seeds of the bell peppers and place them in the blender along with the onion, Thai peppers, zest & lemon juice, white vinegar, paprika, oregano, white pepper, and garlic cloves; blend until smooth.
Pour sauce into a saucepot and add brown sugar, bay leaf, and whisky. Increase the heat to high, bring it to a boil, remove the bay leaf and reduce for 20 minutes.
Put back in the blender, add lemon juice to lose it if necessary, and season with salt to taste. Next, add honey and blend on high; while constantly blending, stream in vegetable oil, and finally, add 3 cloves of garlic; blend until smooth.
Strain through a mesh strainer into a mixing bowl over an ice bath, and cool completely—season to taste with salt.
In a bowl, add egg yolks, salt, garlic, and mustard, then start whisking and add oil; add a few drops and slowly increase it to a slow stream. Once it starts to thicken, add water and keep adding the oil.
Add lemon juice, continue whisking, add “Peri Peri” sauce and mix until combined.
Corn with Peri Butter:
In a bowl, place butter and blend with a hand mixer; add “Peri Peri” sauce, and beat until smooth and homogenous.
Grill, steam, or bake your corn; add a tablespoon of “Peri-Butter” on top, and enjoy while hot.
Preheat oven to 375F.
In a bowl, add your “Peri-Peri” butter, garlic, and parsley; mix until combined.
Cut bread in half lengthwise, then cut into 4-5 inch segments. Spread butter on each side and place in the oven. Bake for 15 minutes or until toasted.
In a medium-sized mixing bowl, add flour, garlic powder, paprika, salt, and water; whisk until combined and obtain a loose batter.
Place potatoes in a bowl, generously salt them, and cover with water. Let them sit in the water for 10 minutes. Then, drain your potatoes, place them on a baking sheet lined with paper towels, and pat dry your potatoes.
Fill up a heavy bottom pot just over halfway with vegetable oil—heat oil to 350F. In batches, dip your potatoes into the batter and fry them for 3 - 4 minutes or until golden brown; remove and place on a sheet tray with a wire rack, and generously season with your “special seasoning” while hot.
In a bowl, add all the ingredients and mix until combined.
Peri Peri Chicken:
Preheat oven to 325F.
Cover a sheet tray with aluminum foil and a wire rack. Place your chicken breasts on the sheet tray, season generously with salt, and lightly brush them with your “Peri-Peri” sauce. Bake for 45 - 50 minutes or until the internal temperature is 160F.
Light up your grill with one hot side and one cold side. Brush your chicken on both sides and place it on the hot side of the grill. Flip and brush with your sauce; repeat this every 15 seconds until lightly charred and glazed.