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Perks
Peri-Peri Recipes
Perks
Peri-Peri Sauces are an Authentic African Adventure representing
an entirely new taste sensation to all peoples. Peri-Peri was introduces
to Africa over 400 years ago by Portuguese and Spanish traders.
It became an inherent part of African cuisine as a seasoning and
on its own as a condiment.
Perks
Peri-Peri Sauces bring the small red chili pepper known as peri-peri
to the United States and produce a unique line of marinades and
basting sauces. Our unique peri-peri sauce are great with chicken,
seafood and enhances all foods to experi-perience
the wild taste of Africa!
Spicy
African Chicken
2 4-pound
chickens, each cut into 6 to 8 pieces 1/2 cup Perks
Peri-Peri African Heat sauce
1/2 teaspoon freshly ground black pepper
1 lime
1 small handful of mint
1 small handful of cilantro
Optional: French bread and butter
In a large oven-to-table baking dish, toss the chicken in the Peri-Peri
sauce and pepper until it's coated. Cover and place in the refrigerator
to marinate overnight.
Preheat the oven to 375 degrees.
Remove chicken from the refrigerator, place directly into the oven,
and bake for 1 hour or until done, basting occasionally with the marinade
in the pan. Squeeze the lime juice over the chicken just before serving,
and sprinkle with mint and cilantro. Serve in the baking dish, along
with buttered, grilled French bread and tomato-and-watermelon salad
(recipe below).
Heirloom-Tomato-and-Watermelon
Salad
6 to 8 ripe heirloom tomatoes, varying in size, at room temperature
1 small to medium yellow watermelon (about the size of a cantaloupe)
1 small to medium red watermelon (about the size of a cantaloupe)
1/8 cup extra-virgin olive oil
1 teaspoon cracked coriander seed
Malden sea salt and cracked black pepper
1 and 1/2 teaspoons finely chopped fresh dill
1 and 1/2 teaspoons finely chopped Italian parsley
Cut the tomatoes into chunks of varying sizes (about 1 to 1 and
1/2 inches long). Core watermelons, and chop into cubes of varying
sizes (about 1 to 1 and 1/2 inches).
Combine tomatoes, watermelon, oil, coriander, and salt and pepper
in a large bowl, and gently toss, taking care not to bruise the
fruit.
Sprinkle with fresh dill and parsley, and serve immediately.
Click
here
for a Printable version of our Recipes
PAN
ROASTED BREAST OF DUCK VICTORIAN FALLS
Ingredients:
1 - 6oz Roast Duck
2 Tbl - Perks Peri-Peri Sauce
1 1/2 Cup - Braised Red Cabbage, Diced Apples, Sweet And Sour
1 Cup - Black Fig And Wild Mushroom Sauce
Perks Peri-Peri Wild Garlic Sauce
to Taste
Directions:
Marinate duck in Perks Spicy Garlic Sauce for at least 1 hour. Make
slits in fat of duck breast. Sear in hot pan on both sides. Cover
and pan roast until duck is medium rare in center. (140 degrees.)
Slice on the bias. Serve fanned over braised red cabbage.
WARM
PORTABELLA MUSHROOM SALAD, TIMBUKTU
Ingredients:
2 – Portabella Mushrooms
3 Tlbs. – Perks Peri-Peri Wild
Garlic Sauce
1 Cup – Fresh Arugola
1/2 Cup – Cooked Northern White Beans
1/2 Cup – Roasted Red Peppers
6 - Fresh Asparagus Spears (Cooked)
1/2 Cup – Basil Oil, Balsamic Vinegar Dressing
1 Tbls. – Perks Peri-Peri African
Heat Sauce
Directions:
Marinate portabella mushrooms in Perks Peri-Peri Spicy Garlic Sauce
for 1 hour. Grill quickly over charcoal. Let set. Toss together
arugola, cooked northern white beans, roasted red pepper w/ basil
oil and balsamic vinegar dressing. Slice portabella mushrooms and
place over arugola. Garnish with fresh asparagus. Served with Perks
Peri-Peri African Heat Sauce as accompaniment.
TRADITIONAL
PERI-PERI CHICKEN
Ingredients:
1 - 21/2 Lb Chicken
1 - Bottle Perks Peri-Peri African
Heat Sauce
Directions:
Butterfly whole chicken by slicing open at breast bone and make
thin slices at wing joints to separate into position that will enable
you to place chicken flat on your cooking surface. Marinate the
chicken for at least 12 hours in Perks
Peri-Peri African Heat, (or a Peri-Peri Sauce of your
choice) then cook your favorite way. We suggest grilling. Don't
forget to baste your chicken in the last three minutes of the grilling
process. Trust me!
GRILLED
YELLOW FIN TUNA CAPE TOWN
Ingredients:
4 8 oz - Mignon 0f Yellow Fin Tuna
2 Cups - Fresh Spinach
1/2 Cup - Orange Juice
4 Cups Cooked Cous-Cous
2 Cups - Diced Tomato
Perks Peri-Peri Lemon Blast
Directions:
Marinate the four 8 oz mignon of yellow fin tuna in four tlbs of
Perks Peri-Peri Lemon Blast Hot Sauce
for one hour. Reserve in a separate saucepan. Heat orange juice
and cous-cous, diced tomato. Add chopped fresh spinach at end and
mix with cous-cous mixture. Grill marinated tuna on hot broiler
approximately for two minutes on each side. Cook until rare - medium
rare in the center. Place cous-cous mixture on plate. Tuna steak
placed shingled. Garnish with fresh herbs, chopped calamata olives
and capers.
PERKS
PERI-PERI BBQ
Ingredients:
1/2 Cup Garlic Sauce
2 TBSP African Heat Sauce
1 TBSP Honey
1 TBSP Molasses
Dash 0f Cumin Seeds
Dash Coriander
1lb Shredded Cooked Pork
Directions:
Mix and enjoy served on crackers or bread.
SOUTH
AFRICAN PERI-PERI STEW
Ingredients:
1 lb Top Round of Beef, Diced Large
1 Spanish Onion, Medium Diced
1 Green And Red Pepper, Medium Diced
2 Ripe Plum Tomatoes, Peeled, Seeded, Medium Diced
1 Cup Cooked White or Black Beans
2 TBLS Tomato Paste
1 TSP Ground Cumin
1/2 Cup Perks Peri-Peri Wild Garlic
Sauce
1 TBLS Fresh Roasted Jalapeno, Chopped
Directions:
Brown beef in saucepan. Add onions, green and red bell peppers and
tomatoes. Add tomato paste, chef's blend, cumin, Perks Peri-Peri
Wild Garlic Sauce and jalapeno.
Simmer approx. half an hour - uncovered until meat is tender. Makes
4 portions.
SOUTH
AFRICAN PICANTE
Ingredients:
8 Peeled
And Seeded Fresh Plum Tomatoes
1 Each Red, Yellow And Green Dell Peppers
1 Spanish Onions, Scallions
1 Tbls Cilantro, Fresh
1 Cup Fresh Hawaiian Pineapple
1 Cup Fresh Ripe Avocado
1 Cup Great Northern White Beans
2 Tbls Fresh Lime Juice
Perks Peri-Peri Lemon Blast
Perks Peri-Peri African Heat Sauce
2 Tsp Roasted Jalapeno
Directions:
Peel, seed and dice 8 ripe plum tomatoes. Dice the green, red and
yellow dell peppers. Dice the Spanish onion and scallions. Dice
the fresh pineapple and the ripe avocado. Mix together with the
chopped cilantro. Add white beans (cooked.) Add fresh lime juice.
Add Perks Lemon Blast and
African Heat Sauce. Finish
with 2 tablespoon of chopped fresh roasted jalapeno. Taste, depending
on the degree of "heat" you require. Add extra dashes
of Perks famous African Heat Sauce.
PERKS
PERI-PERI CHICKEN
Ingredients:
6-8
Boneless Chicken Breasts
1 Bottle Perks Peri-Peri Safari Citrus
Marinade
1 Bottle Perks Peri-Peri African Heat
(or optional Lemon Blast or Wild
Garlic)
Place
chicken in large bowl and pour Perks Peri-Peri Safari Marinade over
chicken. Tuna chicken to coat evenly. Cover and refrigerate. Marinate
for 2 hours (or up to 24 hours).
Directions:
Remove chicken from marinade arid pill over medium heat. Spike the
chicken breast with a skewer if desired. Turn frequently and ba5te
with Perks Peri-Peri African Heat,
Lemon Blast, or Wild
Garlic. Serve with Coal-Roasted Corn Wheels (slice the corncobs
through into rounds before grilling - this reduces the cooking time).
Grill corn until the kernels attain wonderful smoky aroma and flavor.
Brush occasionally with melted butter to keep moist. Serves 6-8
people
PERKS
PERI-PERI SHRIMP KEBABS
Ingredients:
24 Large Shrimp, cleaned
1 bottle Perks Peri-Peri Lemon Blast
Marinade & Basting Sauce
Directions:
Place the shrimp in a bowl and pour Perks
Peri-Peri Lemon Blast over shrimp. Turn shrimp to cost evenly.
Cover and refrigerate Marinate far 2 hours longer if you wish.
Remove
shrimp from marinade and spike them onto skewers allowing a little
space between each for the heat to circulate. Grill the shrimp over
medium heat for 6- 10 minutes, depending on size, turning and basting
frequently with the marinade. Serve with rice. Serves 4- 6
Click
here
for a Printable version of our Recipes
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Pan
Roasted Breast of Duck Victorian Falls
