Bring the taste of Portugal to your table with this traditional Peri Peri Sauce made from African Bird’s Eye chillies and lemon. For authentic Portuguese grilled chicken simply marinate half chicken pieces in sauce for one hour prior to grilling. Use additional sauce for basting and always serve some fresh sauce on the side.
Wonderfully sticky, deliciously sweet and sour, this sauce makes the humble short rib a memorable eating experience. Simply marinate beef short ribs, cut about 0.5 cm thick, in sauce for 30 minutes to an hour prior to grilling. Grill on high to desired doneness and baste liberally with fresh sauce prior to serving.
A sweet and tangy Asian inspired marinade that will infuse even the humblest salmon steak with robust flavour and character. Try with other varieties of fish and vegetables. Simply pour over your salmon, marinate for 20 minutes and bake at 220°C (425°F), for 15–20 minutes or until the fish is tender and flaky.