Peri Peri with Ghost chilli is very hot... but in small drizzles and drops, it is so, so delicious! One of the GREAT peri peri sauces, it is magnificent with flame grilled chicken and prawns. Adds super- charged lemony, chilli flavour to a mixed seafood grill, with tomato, onion and parsley pasta-rice.
Ingredients: Ghost pepper brine (vinegar, salt) 37%, sugar, lemon juice, garlic, sunflower oil, chilli, salt, ghost chilli (1,9%), xanthan gum, parsley, thyme, oreganum.
Nutrition: Average quantity per 100g. Energy 874kJ / 209kcal, Protein 3.7g, Carbohydrates 33.4g of which sugars 22.1g, Total Fat 7.3g of which Saturated Fat 0.92g, Fibre 3.6g, Sodium 1104mg (equal to 2.8g Salt).
The mark of a cleverly made chilli sauce is very much about how well it behaves on innocent vegetables.
Does it polish the natural vegetable flavour, or does it drown out and dominate?
We tested Lemon Hot Drops on a “griddled Spring greens” salad: green asparagus, long stem broccoli (broccolini), thin green beans, mange tout peas and spring onions - brushed with sesame oil and a little dash of Lemon Hot Drops, before searing them in a hot griddle pan.
Dress with a drizzle of Lemon Hot Drops, a little extra squeeze of lemon and toasted sesame seeds - perfection!
Lemon Hot Drops do great things for grilled prawns. Just put the bottle on the table - that way each person can decide how much heat they want to add.
Add a splash of Lemon Hot Drops to the finishing lemon butter for perfectly charred Salmon...
Smoked, flame grilled Mackerel is delicious with lemonny mayo, boosted with a little Lemon Hot Drops.
Even the lemon-parsley-garlic-butter sauce for a little flame-grilled white fish sings with a few drops of Lemon Hot Drops.
This oven-roasted lemon-chicken is so, so delicious (even though it always looks a wreck in pictures!)
Brown the chicken pieces in a pan (with a little oil), on top of the stove.
Make a butter and oil and lemon juice baste and paint it onto the chicken before it goes into the oven at 180° C.
Cut a whole head of garlic in half (horizontally), slice a whole lemon and pop it into the tray with the chicken after about 15 minutes.
Pro-Tip: We have the best results with our garlic if we put it cut-side down on the bottom of the pan.
Prep some mini-corns (or fresh whole kernels, or cut wheels of corn on the cob), slice up some red, orange and yellow peppers, and toss them into the oven-pan after another 15 minutes.
In another 15 minutes, test the chicken for 'done-ness' - when in doubt, use a meat thermometer - aim is at least 74° C. (A whole chicken continues cooking while the meat is resting, but chicken pieces, not so much.)
Remove from the oven and before serving, jiggle the pan around a little - brings the juicy goodies in the bottom, to the top.
Sprinkle on some toasted cumin seeds and fresh coriander-leaves (cilantro) and serve.
Serving a grilled chicken with fries and salads? Make a mayo dip with a splash of Lemon Hot Drops. Also, put the bottle on the table for those who want a little extra (there is always one...).
