[prev] [thread] [next] [lurker] [Date index for 2006/10/18]
I first had this at the rather wonderful Shakalaka in Putney but, apparently, they also do it at Nandos. The chef at Shakalaka told me his recipe is derived from the same root as http://www.uktvfood.co.uk/index.cfm?uktv=recipes.recipe&iID=572500 but he suggested you'll get as good, if not actually better results from pre-bought Peri-Peri sauce. I made a few modifications - first off the butchers didn't have any chicken livers so I used calves liver. It worked wonderfully although i had to be careful of the cooking times. Secondly I used a little more white wine and a little more sweet chilli sauce to degalze the pan and sweeten things up. This time round I used hot Peri-Peri sauce but, even though the heat was ncie I think that next time I'd use medium - the tang was a little unbalancing to the dish. The sauce came out rich and unctuous - sort of like a spicy mix betwene an onion gravy and a marmalade. I think that this would work well with pork chops, tuna, tofu and quorn for thems that are squeamish about offal.
Generated at 00:00 on 01 Mar 2007 by mariachi 0.52