Name: Chicken espetada with peri-peri
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Main Meals
Ingredients: skin-on free-range chicken breasts 8,For the peri-peri marinade: ,garlic, crushed 4 cloves,red wine vinegar 1cup,maple syrup ¼cup,red chillies, finely chopped 3,smoked paprika 2t,cayenne pepper 1t,lemons, juiced 2,tomato paste 1T,sunflower oil ¼cup,dried smoked chilli flakes 1t,Salt, to taste

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Citrus-braised shortrib with chilli, lime and green tomato salsa

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 3 1⁄2 hours

Ingredients

2 kg beef shortrib
2 T olive oil
1 T cumin seeds, crushed
2 - 4 whole dried chillies
550 g cherry tomatoes, blended
1 T red wine vinegar
2 oranges, zested and juiced
2 garlic cloves, crushed
1 t fresh thyme
1⁄2 cup water
Sea salt and freshly ground black pepper, to taste

For the chilli, lime and tomato salsa, mix:

30 g coriander, chopped
2 garlic cloves, crushed
2 - 3 green chillies, sliced
200 g green or exotic tomatoes, sliced
4 limes, zested and juiced
2 T olive oil
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 160°C. Brown the shortrib in the olive oil in a cast-iron pan. Add the cumin seeds and chillies and toast until fragrant, then add the tomatoes, red wine vinegar, orange juice and zest, garlic, thyme and water. Season, cover and braise in the oven for 3 hours, or until tender, uncovering for the last 30 minutes.

Serve drizzled with the salsa.

Cook's note: Eating lots and lots of spicy shortrib is how you will survive winter! The zesty lime and tomato salsa brings all the flavours to life.

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