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½ C Mozambique Peri-Peri sauce
(hot, medium or mild)
¼ C lemon juice
¾ t chopped garlic
2 oz whole butter, cut up in cubes
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Add sauce to small sauce pot; add lemon juice, chopped
garlic. Bring to slow simmer, whisk in butter cubes.
Heat sauce until very hot and smooth. (Do not boil)
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12 prawns, jumbo, split, shell-on, deveined
1 T Mozambique Seafood Seasoning
1 t Mozambique Season-All
¼ C olive oil, blended
6 fl. oz Peri-Peri Basting sauce
1 T parsley, flat leaf, washed, chopped
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Season prawns with Mozambique seasonings. Rub with
olive oil, grill over outdoor BBQ or stove top char-grill. Baste with Peri-Peri Basting & Dipping sauce.
Cook 2 min./ side over hot grill.
Serve with fresh
lemons and Basting & Dipping sauce on side.
*Large prawns U-10s , U-12s,
16/20s recommended sizes, can substitute with shrimp
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1 ea. Chicken, 2½-3 lb,
rinsed well, giblets removed
1 T Mozambique Season-All
2 T Mozambique Chicken
Rotisserie seasoning
¼ C olive oil, blended
4 fl. oz Peri-Peri Basting sauce
1 T flat leaf parsley, chopped
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Season chicken very well with Mozambique seasonings
and olive oil, inside cavity and out. For added flavor
marinate covered with plastic in refrigeration for
12-24 hrs.
Place bird in roasting pan, in 325° F oven 1 hr or
until crispy and completely done. Chicken can also
be cooked on BBQ rotisserie, electric counter rotisserie
or cut in ½ or ¼ and cooked on outdoor grill. Baste
with Peri-Peri Basting sauce during last 15-20 min.
of cooking.
Serve with Peri-Peri Basting &
Dipping sauce on side.
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