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Piri piri chicken

 

Spanish lard
  • 1 CHICKEN
  • 2 CHILIES, chopped
  • 2 CLOVES GARLIC, chopped
  • HANDFUL OF OREGANO, chopped
  • 1/2 CUP OLIVE OIL
  • 1/4 CUP VINEGAR
  • 1/2 TSP SALT
    •
  • 500 GRAM FLOUR
  • 1 TSP YEAST
  • 1 TSP SALT
  • 1 CUP MILK
  • 1 KG APPLES, peeled, cored and cut in pieces
  • 2 EGGS
  • 500 GRAM SAUSAGES
    •

Stir fry the chilies with the garlic for 4 minutes. Puree these with the oregano, the olive oil, vinegar and salt. Rub the chicken with this mixture and fry the chicken on all sides until it is golden brown. Rub it again with the piri piri sauce and bake it in the oven at 180 degrees Celsius for 40 minutes.

On the 8th of June, the famous Portuguese poet Luas Vaz de Camaes died, and this day has become national holiday. Click on culinary calendar for more links between cooking and celebration.

Mix the flour, eggs, milk, yeast and salt and knead this for 10 minutes. Allow the dough to rise one hour. Add 2 cups of water to the apples and sausages, bring to the boil and simmer for 15 minutes. Roll out the dough. Drain sausage and cut it in slices; distribute sausage slices and apple parts over the dough. Close the dough and glue the ends together with a little water. Bake this "bread" in the oven at 200 degrees Celsius for 40 minutes.

In the original recipe, you should put the dough on top of the sausage and apple mixture in the pan and cook for 2 hours. The consistency of the final dish probably makes one think of lard.

On 8 October 1573, the city of Alkmaar in the province Noord-Holland in The Netherlands freed itself just like Leiden from the Spanish. Burning tar was used to scare the Spaniards away. Alkmaar is also famous for its cheese. Click on culinary calendar for more links between cooking and worldwide history.