INGREDIENTS
Marinade:
¼ cup olive oil or vegetable oil
¼ cup lemon juice and zest
½ bunch cilantro
1 tablespoon ginger, sliced
1 tablespoon fresh garlic, crushed
1 shallot, minced
2 red chilies (Birdseye or Thai), halved, stemmed, and seeded
Optional – 3 tablespoon shio koji
Sauce:
Use our Vasco Da Gama Peri Peri sauce
Other:
6-8 bone-in skin-on chicken lower quarters (legs and thighs)
1 bunch parsley minced
4 lemons, zested and juiced
INSTRUCTIONS
Combine all marinade ingredients together with chicken in a ziplock bag or non-reactive (glass or plastic) dish. Let marinate for a minimum of four hours or up to overnight. Pure the sauce out of it container and stir until smooth.
Preheat oven or char-grill to 425 degrees Fahrenheit. Bake marinated chicken for 20-25 minutes or until an internal temperature of 150 F. Baste the chicken every 8-10 minutes with its own juices or leftover marinade. Remove from heat.
Cover the chicken in half of the sauce.
In a preheated cast-iron pan or over increased heat on the charcoal grill, caramelize the sauce on the skin of the chicken. Flip and continue to cook the chicken to an internal temperature of 165 F.
Remove the chicken from heat and finish with the remaining sauce, fresh parsley and the lemon juice, and zest. Serve over rice or a fresh tomato salad.
INGREDIENTS
Chicken Rub:
2 ½-3 pound or (1.21-1.36 kg) chicken, cut ups or 8 pcs chicken legs
1 lemon or lime
Salt to taste
½ teaspoon or (2.40) white pepper, coarsely ground
Chicken Marinade:
½ onion, sliced
6 cloves garlic, chopped
6 pieces basil leaves
2 tablespoons oregano
½ red bell pepper
1 tablespoon or more Vasco Da Gama Peri Peri Sauce to taste
¼ cup olive oil
Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper.
Place the onions, garlic, basil, oregano, bell pepper, and peri peri sauce in a food processor or blender, then add olive oil. Pulse for about 30 seconds until blended.
Drench the chicken with peri peri marinade, place in a zip lock bag and refrigerate for at least 2 hours, preferably overnight.
When ready to grill, using a thong remove chicken from the peri peri marinade and remove excess marinade. Reserve the marinade.
Preheat grill to medium-high heat.
Place chicken on the grill and grill for about 10-15 minutes on each side you may need to turn the chicken occasionally on each side until it is cooked all the way. Do this in batches if you have a small grill.
In a small saucepan simmer the remaining peri peri marinade and the one from the chicken for about 7 minutes. Serve with chicken or mix with chicken
INGREDIENTS
2-3 pound boneless skinless chicken thigh trimmed
Salt and pepper to taste
Teaspoon chicken bouillon optional
¼ cup olive oil or more
¼ cup chopped onions
¼ medium red pepper
1 tablespoon or more Vasco Da Gama Peri Peri Sauce
1 teaspoon smoked paprika
3-4 garlic cloves
Juice of I medium sized lemon adjust to taste
4-6 large basil leaves
2-3 tablespoons fresh oregano
½ cup coconut milk optional
Soak the skewers for at least 60 minutes or more totally submerged in water before using it to prevent burns. You may skip this part if pan grilling.
Blend red pepper, Vasco Da Gama Peri Peri Sauce, garlic, basil, oregano, and onions in a food processor or blender. Add olive oil, coconut milk to facilitate blending. Then mix in smoked paprika, lemon juice black and or white pepper. Refrigerate and use when ready. You may make this a day or more ahead of time.
Trim chicken thighs of excess fat and pat dry with a cloth or paper napkin. Cut chicken thighs into 2-inch chunk.Season with salt, chicken bouillon and pepper or adobo seasoning mix. You can either marinate the chicken now or thread then marinate-about 4 pieces per skewer. Making sure the skewer is fully covered with chicken chunks.
Place in a zip lock bag, or sealed containers and refrigerate for at least 2 hours, preferably overnight. When ready to grill. Using tong remove excess marinates and reserve.
Pre heat grill to medium- high heat. Place chicken over medium heat, and then brush with oil to prevent chicken from sticking. Grill for about 10 to 15 minutes, rotating from sides for even cooking. Keep an eye on it -- if they are browning too quickly, turn the heat down. Grill in batches if you have a small grill. Transfer the skewers to a platter.
In a small saucepan simmer the remaining peri peri marinade and the one from the chicken for about 7 minutes. Serve with chicken.
INGREDIENTS
8 chicken legs or 2 ½ - 3-pound chicken cut up
1 or more tablespoon Vasco Da Gama Peri Peri sauce
½ onion sliced
6 garlic cloves chopped
½ red bell pepper
6 basil leaves
2 tablespoons oregano
½ teaspoon coarsely ground white pepper
Salt and pepper to season
¼ cup olive oil
I lime or lemon
INSTRUCTIONS
Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper
Place the onions, garlic, basil, oregano, bell pepper, and peri peri sauce in a food processor or blender, then add, olive oil. Pulse for about 30 seconds until blended.
Drench the chicken with peri- peri marinate, place in a zip lock bag and refrigerate for at least 2 hours, preferably overnight.
When ready to grill. Using a thong remove chicken from the peri peri marinade and remove excess marinate. Reserve the marinad.
Preheat grill to medium- high heat.
Place chicken on the grill and grill for about 10-15 minutes an each side you may need to turn the chicken occasionally on each side until it is cooked all the way. Do this in batches if you have a small gril.
In a small saucepan simmer the remaining peri peri marinade and the one from the chicken for about 7 minutes. Serve with chicken or mix with chicken.
INGREDIENTS
1½ – 2 kg whole chicken
Marinade:
½ cup vegetable oil
⅓ cup Vasco Da Gama Peri Peri sauce
3 tablespoons Worcestershire sauce
2 tablespoons minced garlic
2 teaspoons freshly squeezed lemon juice
2-4 teaspoons sriracha
1 teaspoon yellow mustard
2 teaspoons salt and ground black pepper, to taste
INSTRUCTIONS
Butterfly the chicken by cutting through the back (also known as spatchcocking).
To remove the backbone, flip the chicken on its back (poultry or chicken shears are the best tools for this task). Cut along each side of the spine and remove
To make a notch, lay the chicken flat, breast side up. Make a notch in the white cartilage (it’s in the breastbone at the neck end). Make a slit on each side of the cartilage. Pop out the breastbone and remove it entirely. The chicken will cook more evenly and much faster.
Mix all the marinade ingredients (except for the sriracha) together until well combined
Add 2 – 4 teaspoons of sriracha. You can adjust the quantity of sriracha according to taste.
Using ¾ of the marinade, coat the chicken evenly on the outside, as well as under the skin, especially the chicken breast, until fully covered in the marinade
Cover with cling wrap and refrigerate overnight if time allows.
Place the chicken inside a well-greased barbecue folded grid. Place the chicken skin-side down over medium heat on the barbecue for 10 – 12 minutes until the skin becomes crispy.
Add vegetable oil to the remaining marinade.
Flip the chicken and baste with a small amount of the marinade (not too much or it will burn). Flip once or twice while cooking until the chicken is completely cooked through.
INGREDIENTS
1 coriander seeds
4 Chili peppers (dried)
4 Garlic cloves
1 Bunch of coriander greens
2 oregano (dried)
2 sweet paprika powder
2 Worcestershire sauce
Juice of one lime
1Msp. Cinnamon
3Tbsp honey (liquid)
2 TB sea salt
100ml of red wine vinegar
8th Tbsp olive oil
2 Guinea fowl
INSTRUCTIONS
For the peri-peri sauce, You are going to need a Vasco Da Gama Peri Peri sauce
Mix Vasco Da Gama Peri Peri, garlic, oregano, paprika powder, Worcester sauce, lime juice, cinnamon, honey, salt, 150 ml water and vinegar in a saucepan. Bring the sauce to the boil once, then cook over a mild heat for 10 minutes. Coarsely puree the sauce with the cutting stick. Mix in the coriander greens and olive oil and allow to cool.
Pat the guinea fowl dry, tie the legs together with kitchen twine and place the birds in a plastic bag. Add half of the peri-peri sauce. Seal the bag and marinate the meat in it for 5-6 hours, preferably overnight. You can also make incisions into the means so the sauce can penetrate.
Remove the guinea fowl from the marinade, drain and grill on the hot grill for 30 minutes on all sides. Alternatively, it can also be prepared in the Dutch oven. Then serve with the rest of the sauce.
Alternatively, it can be prepared in the oven: Cook in a preheated oven at 160 degrees (gas level 2, convection not recommended) for 60 minutes, brushing with marinade several times. After 50 minutes, increase the temperature to 220 degrees and continue frying for 8-10 minutes.
INGREDIENTS
8 lamb chops
1/3 cup extra-virgin olive oil, divided
1 tsp salt, divided
1 tbsp Vasco Da Gama Peri Peri Sauce
2 tbsp lime juice
1 red jalapeño, minced
1 green onion, chopped
INSTRUCTIONS
Raise the temperature of the grill or braai to high. 2 tbsp olive oil, 12 tsp salt on lamb chops Grill, flipping once, until desired doneness is achieved.
In a mixing dish, combine the other ingredients (including the remaining oil and salt). Serve the Vasco Da Gama Peri Peri sauce over the lamb and a tasty side dish of your choice!
INGREDIENTS
Smoked paprika, 2 tsp
2 tsp cumin powder
2 tablespoons Vasco Da Gama Peri Peri sauce
2 tsp black pepper
2 tablespoons brown sugar
1 teaspoon of salt
2 medium mugs apple cider
boneless pork shoulder (about 2.5kg)
a nice smokey barbecue sauce in a mug
white soft rolls
coleslaw
INSTRUCTIONS
Combine 2 tsp smoked paprika, 2 tsp of Vasco Da Gama Peri Peri , pepper, and brown sugar, plus 1 tsp salt in a mixing bowl. Rub all over the 2.5kg boneless pork shoulder.
Place the pork skin-side up in a large casserole dish and pour in 2 medium mugs of cider.
Cover with foil and bake for 4–8 hours at 150°C/130°C fan/gas 2 in the oven, until falling apart. Check it every few hours to see if it has dried out; if it has, add another mug of cider.
Remove the meat from the casserole and place it in a large dish, leaving the liquid in the casserole.
Remove the skin and shred the flesh using two forks. Remove any fatty parts and skim any extra fat from the sauce's surface.
Mix in a mug of good smoky BBQ sauce in the casserole, then ladle some into a basin for dipping.
To keep the pulled pork moist, return it to the casserole with the juices. Season with salt and pepper to taste. It's possible to prepare this dish a day ahead of time.
Serve the sandwich in soft white rolls with coleslaw and a bowl of liquids on the side to 'French dip' the sandwich while eating.
Add additional Vasco Da Gama onto the meal ! You’ll love it.
INGREDIENTS
2 × 250g sirloin steaks, trimmed fat
thumb-sized piece ginger, finely grated
1 finely grated garlic clove
2 limes, freshly squeeze
sesame oil, 2 tbsp
1 tbsp soy sauce (low salt)
2 finely chopped red bird's eye chilies, 1 thinly sliced
4 lettuces, Little Gems
2tbsp Vasco Da Gama Peri Peri
12 finely sliced radishes
3 peeled and thinly sliced carrots
12 cucumbers, peeled and cut into ribbons
3 thinly chopped spring onions
1 avocado, ripe and sliced
12 tbsp sesame seeds (mixed)
INSTRUCTIONS
To get the steak up to room temperature, take it out of the fridge 1 hour before you plan to cook it. Make the salad dressing by whisking together the ginger, garlic, lime juice, oil, Vasco Da Gama Peri Peri, soy, and chopped chiles in a bowl just before cooking.
Place the steaks on the grill and cook for 3 minutes on one side, then turn and cook for another 3 minutes for medium rare. Alternatively, cook your steaks for 3 minutes on each side in a frying pan or griddle pan. Cover and set aside the meat for 5 minutes after it has finished cooking.
On a shared plate, arrange the lettuce leaves, radishes, carrot, cucumber, spring onion, and avocado. Slice the steak thinly against the grain and serve on top of the salad. Drizzle any remaining juices and the dressing over the top. Serve with sesame seeds and chopped red chilli as garnish.
INGREDIENTS
1 small leg of lamb (about 1.5kg), butterflied (ask your butcher to do this for you)
To make the chutney:
1 large pack of mint leaves (about 100g)
1 coriander tiny pack
3 cloves of garlic
3 tbsp Vasco Da Gama Peri Peri mild or you could use the plain
1 piece of ginger, about the size of a finger
2 green peppers, deseeded if desired
2 tablespoons cumin seeds (toasted)
1 lemon, freshly squeezed
For the potatoes:
800g new potatoes, halved
100g peas, frozen or fresh and podded
2 spring onions, sliced
200g Greek yogurt
INSTRUCTIONS
Begin by making the chutney. Blitz all the ingredients in a mini chopper or food processor with a pinch of salt and a splash of water until a chunky mixture forms. It will last two days in the fridge.
Marinate the lamb for at least a couple of hours, or up to 24 hours, in one-third of the chutney. To make the potato salad, boil the potatoes for 12-15 minutes, or until they are just tender. Add the peas when they've got approximately a minute left. Drain the water and set it aside to cool. Toss the spring onions with the potatoes and peas, then top with a third of the chutney and a dollop of yogurt. It's possible to make this a day ahead of time and chill it in the fridge. 1 hour before serving, remove the meat.
Preheat the barbecue until the embers are ashy before cooking the lamb. Grill the lamb for about 25 minutes with the flesh side down, then flip it over and cook for another 15 minutes with the fat side down until seared and bubbling. Allow the lamb to lie on a warm dish to catch the juices once it has been cooked to your preference.
Carve the lamb into thick slices to serve, capturing the juices once more. Combine the cooking liquids and the remaining chutney in a bowl and serve with the lamb.