On Mountain View
409 Mountain View Rd
ph 54942825
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Peri Peri Chicken
If you've never tried this famous marinated chicken, get ready for a flavour sensation.
Preparation Time
20 minutes
Cooking Time
60 minutes
Ingredients (serves 4)
- 1.6kg whole chicken
- Olive oil, to grease
- 1 tbs olive oil, extra
- Lemon wedges, to serve
- Cooked chips, to serve
-
Piri-piri marinade
- 4 garlic cloves, coarsely chopped
- 4cm-piece ginger, peeled, coarsely chopped
- 160ml (2/3 cup) olive oil
- 160ml (2/3 cup) fresh lemon juice
- 1 tbs dried hot chilli flakes
- 1/2 cup chopped fresh continental parsley
Method
- To make the piri-piri marinade, place the garlic, ginger, oil and lemon juice in the bowl of a food processor and process until finely crushed. Transfer to a medium bowl. Add the chilli flakes and parsley and stir until combined.
- Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along either side of the backbone. Discard backbone. Turn over the chicken and open to lie flat. Use your hands to press the chicken to flatten.
- Wash the chicken well and pat dry. Place in a large sealable plastic bag. Add the piri-piri marinade to the bag and seal. Rub the bag to coat the chicken in the marinade. Place in the fridge for 4 hours or overnight to develop the flavours.
- Preheat oven to 200°C. Brush a baking tray with olive oil to grease. Remove the chicken from the bag. Discard the bag and excess marinade. Place the chicken, skin-side up, on the prepared tray. Drizzle over the extra olive oil and season with salt and pepper. Roast in the oven, brushing occasionally with the pan juices, for 1 hour or until the chicken is golden and the juices run clear when the thickest part is pierced with a skewer. Set aside for 10 minutes to rest before cutting into 8 pieces. Serve immediately with lemon wedges and cooked chips.
Melk Tart
INGREDIENTS
The Base:
- 60 g butter, softened
- 100 g white sugar
- 1 egg
- 125 g plain flour
- 5 g baking powder
- pinch of salt
The Filling:
- 950 ml milk
- 10ml vanilla extract
- 15 g butter
- 20 g plain flour
- 20 g cornstarch
- 100 g white sugar
- 2 eggs, beaten
- ground cinnamon
DIRECTIONS
- Preheat oven to 180 degrees C.
- In a mixing bowl, cream together butter and sugar. Add egg and beat until mixture is smooth.
- In a separate bowl, sieve together flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined.
- Press mixture into a dish, cover with baking paper and dried beans.
- Bake in preheated oven for 10 to 15 minutes, until golden brown.
- In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter . Bring to a boil over medium heat, then remove from burner.
- In a separate bowl, mix together flour, cornstarch, and sugar. Add beaten eggs to sugar mixture and whisk until smooth.
- Stir mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour mixture into pastry shell. Sprinkle with cinnamon. Refrigerate until set (approximately 1 hour).
- You may have a little mixture left over, pour into a cup, sprinkle with cinnamon and secretly indulge when nobody is around
The History
Before the Suez Canal was built, ships traveling to Asia had to sail around the tip of Africa. The Dutch East India Company began to use South Africa as a stopping point on the long trip from Europe to Asia and thus the first permanent settlements were established in the Cape around the middle of the century.
The cinnamon in the dessert would have been imported from Indonesia and the milk from the farms that supplied the ships with meat; vegetables and dairy. The recipe is strongly influenced by the Dutch. The South African, or Afrikaans, name for this dessert is Melk (Milk) Tert (Tart).
Tea time or anytime, this recipe is a winner.
Enjoy!
Babotie
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