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December 15 2012

radurazvan

Piri-piri recipes

  1. To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.http://www.spagopizza.ro/grill-11

  2. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.

  3. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.

  4. Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour.

  5. Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.

  6. Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.

  7. http://www.bbc.co.uk/food/recipes/piripirichicken_72310
radurazvan

Strawberry pavlova with hot chocolate sauce

  1. Heat the dark chocolate and the milk in a small saucepan over a medium heat. Stir until the chocolate has melted and combined with the milk to make a smooth sauce.http://www.spagopizza.ro/desert-4

  2. Place the strawberries and cordial into a food processor (reserving three strawberries for garnish) and blend until smooth.

  3. Place the whipped cream into a bowl. Add the vanilla extract and stir to combine.

    Ingredients

radurazvan

Pasta with chilli, bacon and tomato sauce

  1. For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally.http://www.spagopizza.ro/paste-2

  2. Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce. Serve sprinkled generously with the freshly grated pecorino

    Ingredients

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