Recipes for peri peri seasoning

Peri Peri seasoning can be added to any meat, fish or vegetable dish to add some flavour to what you’re cooking.

Peri Peri chicken

Ingredients

1/2 tbsp olive oil
2tbsp peri peri seasoning
1 piece of chicken for each person
1tbsp olive oil (for cooking)
1 lime

Method

Scour the chicken with a sharp knife and place in a bowl. Mix the seasoning mix with 2 2tbsp olive oil and pour over the chicken. Give it a good mix to cover the chichicken thoroughly. Leave the chicken to marinade.
Preheat the oven to 170c and place a baking tray in there while its heating up.. we’re going to put the chicken on this to finish cooking it through and we don’t want the tray to be cold when we do this.
Add 1tbsp of olive oil to a frying pan and pace the chicken breasts skin side down and cook for 5 mins on a medium heat, after 5 mins turn the chicken over and cook for another 5 mins, then seal the sides quickly.
Now carefully get the tray out of the preheated oven, place the chicken breasts on there skin side up and pop it in the oven for 15mins.
After 15 mins take it out the oven and let it rest for 3 mins, now slice and check that it is cooked all the way through and serve.

Peri Peri tofu wings

Ingredients

1 block Firm Firm or Extra Firm Tofu
1 cup Seasoned Panko 4C Bread Crumbs Seasoned Panko
2 tbsp Extra Virgin Olive Oil (EVOO)
¼ cup Corn starch
1 / 2 tbsp Peri Peri seasoning

Method

Remove tofu from the package. Discard the water. Cut tofu evenly in 12-16 thick slices.
Place each slice next to each other on a cotton clothe in line making sure each slice is evenly tall. Wrap clothe over the slices.
Place cutting board on top of the wrapped tofu sliced and an heavy object (e.g Mortar) right in the middle of that cutting board for 25-30 minutes. so the weight is evenly distributed over all the tofu slices.
Place corn starch in one bowl, mix peri peri seasoning one mixed with 1tbsp EVOO and place panko in a plate mixed with 1 tbsp of EVOO . Pre-heat oven on 420° F.
After 25-30 minutes, first dust a tofu slice with corn starch, then dip it in peri peri & EVOO mix, then coat it well with panko then place it on a baking sheet on top of parchment paper. Repeat this step for each tofu slice.
Bake the tofu slices/wings for upto 30 minutes. Turn them half way through. You can bake it longer if you wish to crisp it more, be sure to not burn them.
Once baked, place them in a big bowl. Toss them with ¼ cup of peri peri sauce.Garnish it with fresh cilantro and serve it with side of tzatziki or ranch.

Peri Peri roasted vegetables

Ingredients

2 sweet potato cut into strips
2 carrot cut into long strips
1 red onion quartered
2 pepper of your choice chopped into long strips
1 lemon juice squeezed
2 tbsp honey
Low calorie cooking spray

Method

Preheat the oven to 160°C.
In a large bowl, mix together the seasoning, honey and lemon juice
Add the vegetables and toss around until well coated.
Spray the roasting tin with low-calorie cooking spray, then add the vegetables. Spritz the top with a little more low-calorie cooking spray, then cover with tin foil and cook in the oven for 30 minutes.
Remove the foil, increase the oven temperature to 200°C. Give the vegetables a toss around and return to the oven, uncovered for 15 minutes, or until soft and starting to caramelise.
Serve with your choice of accompaniment

Jerk/Peri Peri veg with couscous

Ingredients

large red onion
2 large carrots
1 courgette
1 red pepper or pepper of your choice
Or a bag of ready made veg – half for each seasoning
2 tablespoons oil
Jerk/Peri Peri seasoning
1 tablespoon butter
250/125 grams cous cous
250/125 ml vegetable stock
1 lemon
Small bunch of parsley finely chopped (this is optional)

Method

Preheat the oven to 200 degrees C /170 for a fan oven
Chop all veg into smaller pieces and place in a baking tray
Drizzle the veg with 1 tablespoon of oil and sprinkle generously with the seasoning mix then mix thoroughly to ensure seasoning and oil is covering veg
Place in the oven and cook for around 25 minutes (without the courgette)
While the veg is cooking prepare the cous cous by melting 1 tbsp of the butter in a pan
Mix in the cous cous, stir well and cook for a minute
Mix the stock cube with 250/125 ml of boiling water, add to the cous cous, stir then cover with a lid or plate and leave to stand for 5 minutes
Slice the courgette and fry it with the remaining oil until golden brown on each side
Take the lid off the pan and fluff up the cous cous grains with a fork, zest and juice the lemon. Add the juice and zest to the cous cous and stir in well
Once the veg has cooked sprinkle over some chopped parsley, if using, and serve with the cous cous

Recipes for peri peri seasoning

Peri Peri seasoning can be added to any meat, fish or vegetable dish to add some flavour to what you’re cooking.

Peri Peri chicken

Ingredients

1/2 tbsp olive oil

2tbsp peri peri seasoning

1 piece of chicken for each person

1tbsp olive oil (for cooking)

1 lime

Method

Scour the chicken with a sharp knife and place in a bowl. Mix the seasoning mix with 2 2tbsp olive oil and pour over the chicken. Give it a good mix to cover the chichicken thoroughly. Leave the chicken to marinade.

Preheat the oven to 170c and place a baking tray in there while its heating up.. we’re going to put the chicken on this to finish cooking it through and we don’t want the tray to be cold when we do this.

Add 1tbsp of olive oil to a frying pan and pace the chicken breasts skin side down and cook for 5 mins on a medium heat, after 5 mins turn the chicken over and cook for another 5 mins, then seal the sides quickly.

Now carefully get the tray out of the preheated oven, place the chicken breasts on there skin side up and pop it in the oven for 15mins.

After 15 mins take it out the oven and let it rest for 3 mins, now slice and check that it is cooked all the way through and serve.

Peri Peri tofu wings

Ingredients

1 block Firm Firm or Extra Firm Tofu

1 cup Seasoned Panko 4C Bread Crumbs Seasoned Panko

2 tbsp Extra Virgin Olive Oil (EVOO)

¼ cup Corn starch

1 / 2 tbsp Peri Peri seasoning

Method

Remove tofu from the package. Discard the water. Cut tofu evenly in 12-16 thick slices.

Place each slice next to each other on a cotton clothe in line making sure each slice is evenly tall. Wrap clothe over the slices.

Place cutting board on top of the wrapped tofu sliced and an heavy object (e.g Mortar) right in the middle of that cutting board for 25-30 minutes. so the weight is evenly distributed over all the tofu slices.

Place corn starch in one bowl, mix peri peri seasoning one mixed with 1tbsp EVOO and place panko in a plate mixed with 1 tbsp of EVOO . Pre-heat oven on 420° F.

After 25-30 minutes, first dust a tofu slice with corn starch, then dip it in peri peri & EVOO mix, then coat it well with panko then place it on a baking sheet on top of parchment paper. Repeat this step for each tofu slice.

Bake the tofu slices/wings for upto 30 minutes. Turn them half way through. You can bake it longer if you wish to crisp it more, be sure to not burn them.

Once baked, place them in a big bowl. Toss them with ¼ cup of peri peri sauce.Garnish it with fresh cilantro and serve it with side of tzatziki or ranch.

Peri Peri roasted vegetables

Ingredients

2 sweet potato cut into strips

2 carrot cut into long strips

1 red onion quartered

2 pepper of your choice chopped into long strips

1 lemon juice squeezed

2 tbsp honey

Low calorie cooking spray

Method

Preheat the oven to 160°C.

In a large bowl, mix together the seasoning, honey and lemon juice

Add the vegetables and toss around until well coated.

Spray the roasting tin with low-calorie cooking spray, then add the vegetables. Spritz the top with a little more low-calorie cooking spray, then cover with tin foil and cook in the oven for 30 minutes.

Remove the foil, increase the oven temperature to 200°C. Give the vegetables a toss around and return to the oven, uncovered for 15 minutes, or until soft and starting to caramelise.

Serve with your choice of accompaniment

Jerk/Peri Peri veg with couscous

Ingredients

large red onion

2 large carrots

1 courgette

1 red pepper or pepper of your choice

Or a bag of ready made veg – half for each seasoning

2 tablespoons oil

Jerk/Peri Peri seasoning

1 tablespoon butter

250/125 grams cous cous

250/125 ml vegetable stock

1 lemon

Small bunch of parsley finely chopped (this is optional)

Method

Preheat the oven to 200 degrees C /170 for a fan oven

Chop all veg into smaller pieces and place in a baking tray

Drizzle the veg with 1 tablespoon of oil and sprinkle generously with the seasoning mix then mix thoroughly to ensure seasoning and oil is covering veg

Place in the oven and cook for around 25 minutes (without the courgette)

While the veg is cooking prepare the cous cous by melting 1 tbsp of the butter in a pan

Mix in the cous cous, stir well and cook for a minute

Mix the stock cube with 250/125 ml of boiling water, add to the cous cous, stir then cover with a lid or plate and leave to stand for 5 minutes

Slice the courgette and fry it with the remaining oil until golden brown on each side

Take the lid off the pan and fluff up the cous cous grains with a fork, zest and juice the lemon. Add the juice and zest to the cous cous and stir in well

Once the veg has cooked sprinkle over some chopped parsley, if using, and serve with the cous cous