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Recipes with Piri Piri Collection

Avocado & Red Chili Piri Piri

Easy and delicious, I am adicted to this elegant first course. Slice avodacos in half and remove the pit. Fill with Parlsey salad (or sotre bought tabbuleh) and top with a table spoon of Red Chili Piri Piri. 

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Spicy Nuts

The simplest, most tasteful and easiest way to jazz up your "bar nuts". In a sauce pan, toss walnuts, pecans and almonds with a little olive oil and saute until fragrant. Add a few tablespoons of Red chili Piri Piri and cook until the nuts are coated and caramelized. Transfer to a serving dish and serve with drinks. Amazing. 

 

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Grilled Chicken with Romesco

Serve your grilled chicken breasts covered in Romesco sauce. And, as a side dish, add a few florets of cauliflower and broccoli.- Delish! 

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Shredded Chicken with Piri Piri

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Chef Rui Correira made this for us at his fabulous restaurant Duoro on Greenwich Avenue, Greenwich. Shredded chicken, served with the two piri piri sauces on top of grilled pita. Amazing! 

 

Spicy Guacamole

Add flavors, style and character to store-bought guacamole by stiring in a few tablespoons of Green Piri Piri.- Serve on cucumber rounds for a delicious and skinny hors d'oeuvre.- As seen here in the article for Hamptons Cottages & Gardens.-

 

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Roasted Vegetables with Romesco Sauce

 

Easy? Totally. Effortless? for sure. Slice, roast, open serve. Gourmet food in minutes.- Bliss

 

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Red & Green Piri Piri

 

Spicy and peppery, these two piri piri sauces are the perfect accompaniment and dip for summer shrimp. I serve them in small cordial glasses that are the ideal size for individual servings. A stick of celery is the perfect "scooper" for any extra bits.- 

 

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Green Piri Piri FISH TACOS

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Dinner is ready in a second! Tacos are a sensational meal to serve when kids brings friends over. I love to leave the children to build their own and often organize a "taco bar".- It allows everyone to serve themselves and play with flavors and textures. Think of different types of lettuce, tomato salsas, soft and hard tacos, diced onions, sauted fish, cubed chicken and ground meat. Add spicy sauces like my Red Chili Piri Piri and the Green Chili Piri Piri and attack! 

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Almond & Garlic Romesco Sauce

 

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Thank you Mark Bitman and the NYT for the wonderful inspiration! 

 

Roasted Cauliflower & Romesco 

This a terrific way to elevate cauliflower to entertaining status. As simple as a little boil and a little roast, the result is heavenly.- Serve as impresive first course or a perfect chicken/turkey side dish.

 

1 medium/large  head califlower, peeled but kept whole

1 jar Victoria Amory Almond & Garlic Romesco Sauce

Olive oil

Salt & pepper

 

Preheat the oven to 350 degrees. In a large pot with salted boiling water cook the entire cauliflower until just fork tender. Remove with slotted spoons and transfer to a rimmed oven dish. Drizzle with olive oil and season with salt and pepper. Roast in the oven until golden brown, about 30/40 minutes. 

To serve, slice into wedges and serve with the romesco sauce on the side. 

 

4 Servings

 

 

 

 

Red Chili Piri Piri

Red Piri & Goat Cheese Gratin

A delicious way to serve a warm and spicy dip, this version has tons of flavors from the piri piri and creaminess from the goat cheese. Use your pretiest gratin dish and serve it with pita chips or toasted baguette slices.  

 

1 lb goat cheese at room temperature

1 1/2 cups Red Chili Piri Piri

 

Preheat the oven to 350 degrees. Spread the goat cheese in a medium/small gratin dish. Top with the Red Chili Piri Piri and bake in the oven for about 5 minutes or until the cheese is warm. Turn on the broiler, and broil for about 2 minutes until the top is slightly golden at the edges. Serve warm. 

 

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Patatas Bravas

Every tapas bar serves a version of this dish. This one is my favorite. Roughly cut into rounds and roasted, the potatoes are the perfect vehicle for the two spicy sauces. Sometimes the potatoes are cubed and eaten with a toothpick, other times they are cut in wedges. These potatoes must be made just before serving —plan a cold menu of dishes that can be made ahead and add just this one for a hot tapa. Use any kind of potato that you like, and think of using fingerling... as they are the perfect shape & size. Dip the potato in the Red Chili Piri Piri and then in the Classic Lemon Mayonnaise for the two sauces to mix in one bite. 

  • 4 large potatoes, peeled and sliced into 1/4- inch rounds
  • 1 bay leaf
  • Salt and fresh ground black pepper
  • 4 tablespoons olive oil
  • 1 cup Victoria Amory Red Chili Piri Piri
  • 1 cup Victoria Amory Classic Lemon Mayonnaise
Heat the oven to 400 °F. Bring a large pot of salted water to a boil. Add the potato rounds and the bay leaf, and cook until just soft, about 10 minutes. Using a slotted spoon, remove the potatoes from the water and place them in one layer on a cookie sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake until golden, 15 to 20 minutes. 

To serve, arrange the potatoes in the center of a shallow platter. Place the piri piri in a small bowl and the mayonnaise in another to dip and bite!
 
 

 

Green Chili Piri Piri

 

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Japaneño & Bacon Bites

This hors d'oeuvre is for the hot-spicy lovers! I love the presentation of this dish and have played with variations using different peppers. Padron, poblano, and even those delicious baby sweet peppers. It all works! 

 

12 whole jalapeno peppers

1 cup goat cheese, room temperature

12 rashers bacon, cooked 1/2 way (not crispy) 

Green Chili Piri Piri to serve

 

Pre heat the oven to 350 degrees. Cut the jalapenos in half lenghtwise and remove the seeds. Fill each cavity with goat cheese and wrap with 1/2 bacon rasher. Close with a toothpick. Place on a baking sheet and cook until the bacon is cooked through and crispy. Transfer to a decorative platter and serve with green piri piri.- Makes 24 bites. 

 

 

 


 

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