Portuguese Guy makes an Authentic PIRI PIRI !
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- เผยแพร่เมื่อ 19 เม.ย. 2022
- Guys it doesn't get easier then this, and this recipe just keeps giving the longer you leave it the better and hotter the oil gets !
All you need is
-Olive Oil
- Whiskey 40 ml
- Dried birds eye chillis 15g
- 3 -4 Bay Leafs
- Garlic Cloves
When I cooked I used a whole spatchcock Poussin ( very similar in taste to a chicken but just so much more juicy especially corn fed)
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This Piri Piri oil is down to the amount of time you leave it to absorb those flavours, when will you be making yours ?
Making it right now brother!
This isn’t peri peri sauce. It’s supposed to be orange and creamy not a flavored oil
@@hannibaldon no it’s not. Thats Nando’s
@@hannibaldon if you got to Portugal and you expect to see a creamy orange sauce, you’ll be looking for a long time 🤣
th-cam.com/video/V1hOGrJDKQM/w-d-xo.htmlsi=XNowHaCcDLgZoh2X
I'm drooling just watching, going to give this a go!
Stunning
Good video! I blended all the ingredients and then basted the bird, squeezed lemon just before serving.
Looks amazing mate! I’ll be giving this a try for sure! Keep smashing it man 👊🏻
thank you my man
i love piri piri and is so yummy.i am drooling to eat the delicious food that you made.
Thank you so much
Delicious
Are you not contaminating your sauce with raw chicken every time you put the brush back in?
wow so yami
Really good
Thank you my friend
😍😍😍
Wow looks banging 😊
Looks tasty. Would you say the peri peri is more of a cooking marinade rather than a sauce ?
❤
How big is the jar and how many oil do you use. Thank you
I just subscribed because of his daughters request,,👍.
Absolutely loved your first Peri chicken video. I have tried twice now following your instructions but after 5 minutes the bird is completely burned! What exactly am i doing wrong? Is the charcoal I am using too hot, if so, when do I know when to start the cook?
Thank you for another great video!!
Hello Chris, thanks for watching as always ! Try increasing the height of where the chicken is so essentially not to close to the goals, also let the coals go white. Once you start cooking keep a close eye on the chicken and when it starts to get that charred look turn it, add the sauce/oil! Then repeat if it’s 2 minutes into cooking and you can see the colour getting very charred it means your coals are to hot so you may need to turn it more frequently! I hope this helps and please share photos on my insta would love to see
Hi Ramos,
Great video. I tried to make it and i am now 1 week in the process. The only difference is mine is very thick. Almost butter. Do you have any idea how comes? Maybe to much olive oil? How much did you use?
Best,
Tim
Hello Tim, leave it out in room temperature, also use a good extra virgin olive oil. I use about 150-200ml of olive oil shot of whiskey or brandy and then add all the other ingredients
Do you keep the sauce in the fridge or room temperature? Great content mate, parabéns.
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.
That looks great.. and your little girl is beautiful.
Thank you very much
Hi there. What's an alternative for whiskey in your recipe? Please let me know.
Many thanks
You could use rum, Madeira, sherry, or not add any alcohol at all rums really good
@@cookinglikeramos127 thanks
Liked and subbed, could I blend those ingredients together and then leave it in the Jar for a month? or am I better off just following it the way you do it?
Yes you can, that’s what I do !
Thanks. I was wondering why I see Portuguese chickens butterflied down the breast bone. Everyone else removes the back bone. It looks better flattened by cutting down the breast
Completely agree, in Portugal everyone cuts through the breast, not sure why they cut the back bone 🤣
i have so many questions
why olive oil not a more high temperature resistant oil like avocado
why you don't crush the Peppers?
where is the lemon?
why you only chew 3 times than swallow?
this confused me the most tbh
why the plastic thing to turn over the chicken on the grill?
its like silicone on top or something
i don't want to be rude it just got my attention
This looks lush 😍 and vegan I believe?
3:29
Where from Portugal are you from?
From the island of Madeira
@@cookinglikeramos127 what's your grandfather's name if you don't mind me asking. Originally what part of madeira did they grow up?
@@imadumass2378 from my Fathers side it’s Antonio Ramos, I lived in Madeira then moved to England, however I will be moving back one day, we are from Santo António
@@cookinglikeramos127 were they from the mountains?
@@imadumass2378 yes I grow up in a placed Called Trapiche which is quite high up in the mountains, are you from Madeira ?
Ahhh botulism....The ol' raw garlic in oil special.
Proper alternative to the whiskey plz… cant have alcohol for religious reasons
So I want to replicate this but everywhere online you can find resources that warn you for the dangers with garlic in oil causing botulism... is the garlic a must and how come this is known as such a dangerous combination, yet every Piri Piri oil recipe I can find uses this ?
Look for recipes of Mozambique Piri Piri chicken.
th-cam.com/video/V1hOGrJDKQM/w-d-xo.htmlsi=XNowHaCcDLgZoh2X
Salt man! No salt in the oil mixture? And vinegar? You guys calling stuff authentic and by-passing basic ingredients....
You did not even use peri peri chillies only found in certain regions of Africa so not authentic peri peri. Remembering the Portuguese owned part of Africa
yes I did,
Did you not watch the video? He definitely did
I’ve just made the oil, would you not add lemon juice? Also I used fresh Birds Eye’s instead of dry, I assume that’s ok?
Yes perfect
@@cookinglikeramos127 it was amazing mate. Thanks for the recipe 👍🏻
wow so yami
Thank you