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 possible to follow the history of transcribed cooking instructions far back into the far past, in truth as far back into history as the ancient Egyptians, and maybe further still. However, sadly, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to historians are some ancient tablets in Sumerian which recount 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 anyone who drank it feel blissful and exhilarated. Progressing into The time of the romans 25BC a man called Apicius compiled a number of scripts detailing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and afters, something we still use today. Additionally, he describes how the early Romans were skilled in the use of many herbs and spices, including many that are still in use today for example basil, fennel and dill. Over the next few centuries, the wealthy families of Wesstern Europe competed to serve up the most extravagent banquests, and consequentially the best chefs and their collection of recipes were greatly in demand. Even so, it wasn`t until the 19th century that cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and recording recipes common in their social group. The introduction of television brought us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Portugal_ Piri Piri Sauce recipe.
