My main aim with this channel and the reason that I created it is because I want to share my passion of cooking !
A lot of the dishes I will create are going to be influenced by my culture and travels, I am originally from the Portuguese Island of Madeira and have lived in the South of the UK for several years. Follow me if you love cooking or are interested in learning some of my fantastic easy to follow recipes!
I have also recently collabed with great clothing brand called Shhhlikethat (Link Below) They truly pride themselves in great quality materials, 100%.Organic & Ethically made right here in the UK go check them out ;)
Ó Pedro, não consegui me conter assistindo este vìdeo. Muito emocionante! Lembrei-me das muitas vezes que comi. Excetuando as lapas e o picado de polo, já comi todos os pratos que você mostrou. Realmente são todos muito gostosos e no meu caso os comi várias vezes em casa: no Faial, na Africa do Sul e depois no Brasil preparados pela avó e pela minha mãe.
Thanks for the vid. Been looking for that authentic piri piri sauce for years. Do you not need to heat the garlic & chilli in the oil? I made a separate garlic oil & chilli oil a few years ago-basically put garlic in a jar & topped it up with oil & did the same for the chilli’s, then i read you have to heat it or it will poison you?
Yeah, I just made this recipe but I did some research on botulism with garlic and oils and it’s a bit concerning. I think I need to do more research. I don’t think this guy should be storing the stuff at room temperature for so long. I know the alcohol probably helps kill some stuff off, but still seems like it could be dangerous. I think if you brush it on while it’s cooking is probably fine but if you drizzle on after it’s room temperature that could be a concern.
You need to mafrinade the chicken wigh that chili you made put it in a food processer ,whats tbe point of making insigions in chicken if ykur not going to marinade it for 24 hours thats the purpose so the marinade gets into the chicken meat
I'm portuguese been there a few times also no whiskey look even on portuguese vlogs making it not one uses whiskey, let .e tell you I trained with 20 European chefs so I know one or 2 things about cooking
@@acaciomadeira5147 😆 amigo está receita e minha se não gostas, vai fazer um RU-vid e faz a tua receita vai sempre ter uma pessoa que vai dizer “que não é assim” eu sou da ilha da Madeira e esta receita aprendi num restaurante que se chama frango da Guia depôs modifique na minha maneira👊🏽
I make it with piripiri Oil and BUTTER and of course Garlic and Lemon and Medronho and red vinagre and also with some beer . Not Whisky. And you also should remove the part of the wings and the feet.
Well done my friend Ramos, great demo by the way, the grilling basket was an eye-opener for me, thank you, keep up the good work, I would have wanted to see your little helper at the end of the video, but I guess she got tired and went away to do other things, bless her she did a good a job, I have subscribed👍
Wrong. You need to add some brown sugar. Wrong. No need incisions. The chicken wont be that juicy. Wrong. You need to marinade it for 24hrs. Wrong. Your fire is too close to the chicken.
Removing the backbone, a lá spatchcock, leaves the breast in tact and allows the heat to more easily penetrate the bird. Splitting the breast leaves to open parts of the breast and allows the heat to force moisture out of the breasts, drying them out quicker and more easily. Sometimes, you need to process the logic of something before you just dismiss it.
I love cooking Espetada and generally marinate the meat but decided instead to keep it simple and try it this way. What a good decision, the results were superb. Thanks so much Pedro! The only thing I couldn't being myself to do, was to cut some skewers from my bay tree - the pride of my garden! Thanks for this great channel.
Without stating the obvious (using a blender), what is the difference between this Peri Peri recipe and the one with the birdseye chilis in a jar (your other video)?
As a south african watching this, and having eaten it in Mozambique on numerous occasions (and it being extremely popular in south africa, the birth place of nandos), I am wondering where the acid is. Peri-Peri has a amazing sour tang to it, that you just wont get here. Dont get me wrong, the chicken looks tasty, I just wouldn't call it authentic.
@@willie549 You do realize that Mozambique was a Portuguese colony? And that peri peri literally comes from piri-piri which was they local term for birds eye chillis?
This is not the real sauce, just another curious thing from the kitchen. The origin of chicken barbecue originates in Angola, and as an Angolan I know what I'm talking about
Room temperature when ingredients are marinating in the oil. Oil is a natural preservative and storage method, you want to turn the jar as he said so that the ingredients are submerged or they will mould. The fridge would work too, but would not be as effective as the oil will harden.
