Monday, 9 February 2015
Sunday, 1 February 2015
TANTALIZING PIRI PIRI CHICKEN BREAST
PIRI PIRI CHICKEN IS SPICY AND YOU CAN MAKE THIS AT HOME AND ENJOY WITHOUT HUSTLING YOURSELF FOR AN OUTING
INGREDIENTS
2 CHICKEN BREAST
BASIL FOR GARNISHING
JUICE OF 1/2 A LEMON
1 SMALL ONION
2 BIRD'S EYE CHILLIES
1TSP BLACK WHOLE PEPPERCONS
1TSB SEA SALT
1TSP SMOKED PAPRIKA
1TSP OREGANO
3TBSP OLIVE OIL
1 CLOVE GARLIC
2TBSP WHITE VINEGAR
PLACE ALL INGREDIENTS IN A FOOD PROCESSOR EXCEPT CHICKEN AND BASIL WHIZZ UP AND LEAVE SMALL CHUNKS
IN A BOWL PUT THE CHICKEN BREAST AND ADD THE MARINATE MASSAGE INTO THE CHICKEN LEAVE TO MARINATE FOR 2HRS PREFERRABLY OVERNIGHT
PREHEAT THE OVEN GRILL TO 220C PLACE ON A GRILL AND GRILL FOR 15MINS
WHEN MOISTLY COOKED PLACE ON A SERVING PLATTER AND GARNISH WITH BASIL AND SERVE
INGREDIENTS
2 CHICKEN BREAST
BASIL FOR GARNISHING
JUICE OF 1/2 A LEMON
1 SMALL ONION
2 BIRD'S EYE CHILLIES
1TSP BLACK WHOLE PEPPERCONS
1TSB SEA SALT
1TSP SMOKED PAPRIKA
1TSP OREGANO
3TBSP OLIVE OIL
1 CLOVE GARLIC
2TBSP WHITE VINEGAR
PLACE ALL INGREDIENTS IN A FOOD PROCESSOR EXCEPT CHICKEN AND BASIL WHIZZ UP AND LEAVE SMALL CHUNKS
IN A BOWL PUT THE CHICKEN BREAST AND ADD THE MARINATE MASSAGE INTO THE CHICKEN LEAVE TO MARINATE FOR 2HRS PREFERRABLY OVERNIGHT
PREHEAT THE OVEN GRILL TO 220C PLACE ON A GRILL AND GRILL FOR 15MINS
WHEN MOISTLY COOKED PLACE ON A SERVING PLATTER AND GARNISH WITH BASIL AND SERVE
RECIPE;
INGREDIENTS
=250G FLOUR WHITE
=5G DRIED YEAST
=30ML COOKING OIL
=180ML WATER
=4G SUGAR
METHOD
PUT FLOUR ,SUGAR, SALT,OIL,AND YEAST IN A MIXER ADD SOME OF THE WATER USE DOUGH HOOK DO NOT LET THE YEAST AND SALT CONTACT YET
MIX FOR ABOUT 6MIN FROM SLOW TO GRADUAL ADDING THE REMAINING WATER.
PLACE YOUR DOUGH INTO AN OILED BOWL FOR 2-3HRS
KNOCK THE BACK OF THE DOUGH USE STRECTH AND FOLD METHOD ,
SHAPE INTO BAGUETTE SIZE
PLACE ON A BAGUETTE TRAY AND LEAVE TO PROVE DOUBLE THE SIZE
PLACE IN A PREHEAT OVEN 220C
BAKEFOR 20-30MIN
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