Raymond’s travelling piri-piri chicken
1 medium-sized (1–1.2kg) chicken
salt, to taste
pepper, to taste
100g soft butter
whole piri-piri chillies, crushed (use 3–5 chillies for medium or 5–10 for hot)
10ml lemon juice
2–4 cloves garlic, crushed
12.5ml olive oil
sprigs of rosemary and thyme tied together to form a brush
2 cloves garlic
20ml butter (plus 12.5ml olive oil, optional)
piri-piri chillies (or peri-peri sauce), to taste
juice of half a lemon
5ml chopped parsley
1 Rinse and dry the chicken and spatchcock it (cut it open through the back and flatten). Cut slashes into the flesh of the thick parts.
2 Make a paste of the remaining ingredients (other than the rosemary and thyme, and the sauce ingredients) and rub it over the inside and outside of the chicken. Allow to marinate for two hours. Grill or braai the chicken, turning regularly and using the rosemary and thyme brush to baste it with the remaining paste every time it is turned. Serve with the sauce.
3 To make the sauce, fry the garlic cloves in the butter. Add the piri-piri chillies or sauce, lemon juice and parsley. Remove the garlic and serve.
Springtime peas and poached eggs
10ml olive oil
about 200g chouriço, sliced
4 rashers bacon, chopped
1 onion, chopped
2 cloves garlic, chopped
500g frozen peas
salt and pepper
2 spring onions
about 15ml chopped fresh coriander
1 Heat olive oil in a large pan. Sauté the chouriço and bacon until crispy.
2 Add the onion and garlic, and cook until the onion is soft.
3 Add rinsed peas, water, paprika, sugar, salt and pepper, and the spring onions. Cover and simmer until the peas are cooked, about 10–15 minutes.
4 Using a spoon, make four wells in the cooked peas and carefully crack an egg into each. Season the eggs and top each one with fresh coriander.
5 Cover and cook until eggs are done to your taste.
Mimi’s note: For a meat-free version of this dish, leave out the chouriço and bacon and add an extra dash of smoked paprika, 1 grated tomato, 10ml sugar and proceed.
makes 2 rolls or 16–20 slices
20ml soft butter
200g drinking chocolate powder
200g Marie biscuits
icing sugar for dusting
1 Mix together the butter, sugar, eggs and chocolate powder, and beat lightly.
2 Place biscuits in a strong plastic bag. Crush with a rolling pin.
3 Fold the crushed biscuits into the chocolate mixture. If the mixture is too soft, place it in the refrigerator for a while.
4 Turn the mixture onto greaseproof paper dusted with icing sugar and shape into mini rolls. Wrap up in the greaseproof paper and refrigerate until hard.
5 Cut into slices before serving.
- Add 100g nibbed almonds or chopped walnuts, or 50g glacé pineapple, 50g glacé cherries and 50ml port, to the mixture.
- For a peri-peri chocolate salami, add 15ml peri-peri sauce to the mixture and sprinkle chilli flakes as well as sugar onto the greaseproof paper. (This one is a Nando’s staff must-have.)
Roasted sweet-potato salad
150g whole blanched almonds
125ml olive oil
1kg sweet potato, peeled and cut into chunks
2 red onions, peeled and cut into quarters
2 cloves garlic
1 stick cinnamon
125ml orange juice
salt and pepper
about 100g baby spinach
about 100g rocket
250g goat’s cheese
250ml pomegranate seeds
orange zest, to garnish
1 Preheat the oven to 200˚C.
2 Place the almonds in a roasting pan and drizzle with some of the olive oil and coarse salt. Roast for 5 minutes, turning them 2–3 times. Remove from the oven and drain the almonds on paper towel.
3 Reduce oven temperature to 180˚C.
4 Place the sweet potato in a baking dish, add the red onions, garlic, cinnamon and orange juice and drizzle with a little more of the olive oil. Season to taste with salt and pepper and mix well.
5 Bake for about 40 minutes, stirring twice.
6 Line a salad bowl with baby spinach and rocket. Top with roasted sweet potatoes and pour over any juices from the baking dish. Crumble over the cheese, sprinkle with the roasted almonds and garnish with pomegranate jewels.
7 Drizzle with the last of the olive oil, sprinkle with orange zest and serve.
Portuguese doughnuts Farturas/ Pés de Abóbora/ Churros
1 litre water
pinch of salt
1 stick cinnamon
strip of lemon rind
vegetable oil for frying
cinnamon sugar for sprinkling
1 Place the water, sugar, butter, salt, cinnamon and lemon rind in a saucepan. Bring to the boil.
2 Remove cinnamon and lemon.
3 Sift the flour and add it to the saucepan, mixing it in very quickly. Cook for 1–2 minutes. Remove from the heat and cool.
4 Mix in the eggs one at a time, beating well until the mixture is of a soft consistency.
5 Heat the vegetable oil in a pan, adding a wine cork or two to prevent bubbles from forming in the oil (and have a glass while you’re at it).
6 Place the mixture in a piping bag fitted with a nozzle. Starting in the centre of the pan, pipe the dough in a spiral shape.
7 Fry until golden on both sides – be very careful when you turn it over. (Alternatively, pipe and fry long strips of dough. These are called pés de abóbora, pumpkin stems.)
8 Remove from the pan and drain on kitchen paper.
9 Cut into pieces with a pair of scissors and sprinkle with cinnamon sugar while hot. Serve immediately.
About the book
For some time now, Mimi Jardim has been a living legend of Portuguese cooking in South Africa. Mimi was born in 1943 in the beautiful Algarve region of southern Portugal and her adventures in cookery started at an early age. My Portuguese Feast is packed with delicious dishes and you’ll find out how to make the best prego rolls, prawn rissoles, classic custard tarts and much more. The book is published by Quivertree Publications and is available from all good book stores at a suggested retail price of R385.