Perks Peri Peri Recipes
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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 dell peppers and tomatoes. Add tomato paste, chef's blend, cumin, 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 Spicy 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