Flavour: hot, spicy, citrus.
Aroma: warm, aromatic, herby.
Heat Level: hot.
A hot and fragrant blend for creating the perfect Piri Piri chicken but also great on prawns.
Garlic, Paprika, Red Bell Pepper (13%), Sugar, Chilli Flakes (12%), Onion, Oregano, Birdseye Chilli Powder (3%), Lemon Peel, Black Pepper.
Store in a cool, dark, dry place.
|Typical Values||(per 100g as sold)|
|of which Saturates||0.9g|
|of which Sugars||23.9g|
PIRI PIRI PRAWNS WITH AIOLI
Serves: 4 (as tapas)
For the prawns: 1 tbsp Bart Piri Piri Blend, juice of ½ a lemon, 2 tbsp olive oil, 12 large raw prawns, heads and shells removed with tails intact.
For the aioli: 150 ml mayonnaise, 2 tsp Bart Garlic Paste or 2 small garlic cloves crushed, 1 tsp Dijon mustard.
In a bowl, mix together the Bart Piri Piri Blend, lemon juice and oil. Add the prawns and mix well. Cover and leave in a cool place for 1 hour. Meanwhile, make the aioli.
In a bowl, mix together the mayonnaise, garlic and mustard. Set aside.
Heat a griddle pan and cook the prawns for 3 minutes on each side, or until pink and cooked through.
Serve with the aioli.
PIRI PIRI CORNBREAD
Makes: 12 pieces
Ingredients: 220g fine cornmeal or polenta, 90g plain flour, 2 tsp bicarbonate of soda, 1 tsp soft light brown sugar, 3 tsp Bart Piri Piri Blend, 1 tsp salt, 1 bunch spring onions, trimmed and thinly sliced, 1 egg, 30g butter, melted, 200ml buttermilk, 300ml milk.
Preheat the oven to 220°C, grease and line a 24x20 cm baking tin.
In a large bowl, mix together the cornmeal, flour, bicarbonate of soda, sugar, Bart Piri Piri Blend and salt then stir in the spring onions.
In another bowl, whisk the egg until frothy then whisk in the butter, milk and buttermilk. Pour the mixture into the prepared tin.
Bake in the oven for 20-30 minutes or until the top is firm to the touch.
Leave to cool in the tin for a few minutes before turning out. Serve warm, cut into squares.
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08 Aug 2022
08 Aug 2022
08 Aug 2022
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