What an eventful week. After such an elaborate sushi making session, it’s good to wind down. As the rice was fresh for sushi, I prepared onigiri yesterday in advance. The fillings were kombu no tsukudani, smoked salmon & wasabi or anchovy & spring onion – “cupboard store” items (or left overs in the case of the salmon). Simple accompaniments also: soft boiled egg, tomatoes and runner beans goma-ae.
The BBQ chicken was a leftover from dinner – the supreme (leg and thigh) was placed with smoking fragrant wood to give a subtly smoked taste. In addition, the cooked meat stripped from the bone was mixed in a home made piri piri sauce as I wanted to use up a half a lime before it went off. My piri piri sauce recipe is not set in stone, but this time round the tweaked additions gave a hit of nostalgia: it reminded me of a chicken burger chain in Australia before they mixed their sauce with mayonnaise. As I’m one to not measure unless pastry cooking, here is roughly the recipe at the time:
(An unsual) Piri Piri Sauce
The amounts were not measured at the time as things were tweaked according to flavour.
- Lime juice (of 1 lime)
- Lime rind (of 1 lime; use the rind plate from a grater or the finest)
- Rice vinegar (approx. 2/3T)
- Good cold pressed virgin olive oil (approx. 3T)
- Dried oregano (but I recommend a mix of diced fresh with dry)
- Salt (to taste)
- Grated/minced garlic (not too much! Approx. 1-2 cloves depending on size)
- Grated ginger and juice (approx. 1-1 1/2T)
- Korean chilli flakes (approx. 2T)
- Smoked paprika (approx. 1/3T)
- (Normal) paprika (approx. 2/3T)
- Cayenne pepper (to taste)
Combine the ingredients and mix thoroughly – you can use a jar and shake vigorously to combine. I would keep this for about 1-2 weeks due to the amounts of oil and ‘acids’ used.
Though later on in the afternoon I tried making another larger batch (photo) but it didn’t quite have the same impact.. Oh well, might need to go the whole ‘chicken’ and replicate the whole burger too!
I highly recommend you make the piri piri sauce in advance so the flavours have the opportunity to intermingle and mature. Also, you can use a lemon if you want to be closer to emulating the sauce of a certain Australian piri piri burger chain.
*Edit: I’ve added approximate measurements from the last time I made it