Ingredients
1 1/4 cup olive oil
8 chilli peppers with
1 tops removed
1 bay leaf
1 small piece lemon rind
Directions
Pour the oil into a small, screw-top jar and add the chilli peppers,
bay leaf and lemon rind. Screw on the top and shake. Leave to stand
in a warm place for at least 24 hours before use. It will keep at
room temperature indefinitely.
Ready made piri-piri can be bought by the portuguese, who use it a
good deal as a spicy condiment on pasta, fish or meat and also to
flavour stews.
From "THE WORLD'S BEST FOOD FOR HEALTH AND LONG LIFE" by Michael
Bateman, Caroline Conran & Oliver Gillie. Published in 1981 by
Houghton Mifflin Company.
Shared by Robert Rostrup
Servings: 4 servings
Portugal: Piri-Piri Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into antiquity, at least as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, generally, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history is a collection of ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. As we move into Roman times around 25BC a roman called Apicius wrote some documents describing recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals were split into hors d`oeuvre, main course and desserts, something we still use today. Additionally, he recounts how the Romans were skilled in the use of a good variety of aromatic flavors, including some familiar names for example bay, mint and parsley. Later, in the 15th century, people returning from the crusades brought back many foods and spices from Arab cooking, including spices like coriander, parsley, and basil. The introduction of these new foods and spices caused an increase in books on cookery, many of which are kept safe in private cookery archives. During the following few centuries, the powerful and wealthy houses competed with each other to offer the most extravagent banquests, and as a consequence, the best chefs and their recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, trying out, and writing down recipes of the day. By the advent of the 1900s, cook books are in great demand, as a result of more people being able to read, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Portugal_ Piri Piri Sauce recipe.
