Peri-Peri Chicken
- erinna Chng
- 8 hours ago
- 1 min read
When I was studying in Australia, the famous peri-peri chicken fast food restaurant was just right below my apartment. It was cheap and good which is a perfect student meal and I had it like at least twice a week.
Price is a bit steep in Singapore to have it too frequently but I really love it. So as usual, I explore recipes to duplicate it.
Thanks to Nomu, duplicating this recipe become a breeze.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Marinating the Chicken
Rub the whole chicken with Cajun Rub or any spice rub
Transfer the marinated chicken into a ziplock bag and put it into the fridge
Allow it to marinate for at least 2 hours, best overnight
Making the peri peri sauce (can be done in advance)
Add all ingredients for the sauce into a blender and blend till smooth
Grilling the Chicken
Preheat the oven @180 degree celsius or airfryer at 160 degree celsius
Remove the marinated chicken from the fridge and coat the chicken with peri peri sauce
Grill in the oven / airfryer for 30 mins (grilling time will be longer for bigger chicken; this timing is based on a 1 kg chicken)
To Serve
When done, transfer the chicken to a serving plate.
Brush the chicken with a coat of the peri peri sauce and serve. Can serve with grill veg, fries or any sides of your choice
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Peri-Peri Chicken
Head Chef
eckitchensg
Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.
Servings :
4 Servings
Calories:
813 Calories / Serve
Prep Time
10 min
Cooking Time
30 min
Rest Time
0 min
Total Time
40 min
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