Piri Piri Nikkei cockerel, vegetable tagliatelle
Piri piri, a Portuguese marinade made from garlic, chilli and vinegar, is mainly cooked for poultry. For this Nikkei version, we used a strong, fruity chilli paste, rice vinegar and soy sauce. A tagliatelle of crunchy seasonal vegetables is mixed with fresh herbs. A delightful dish!
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Ingredients
Portions:
4
200 g
cockerel, cut into pieces
For the Piri Piri Marinade:
1 clove
garlic, minced
1 tbsp
fresh red chilli paste
1 tbsp
rice vinegar
1 tbsp
low salt soy sauce
1 tbsp
sunflower oil
0.5 tsp
ground cumin
0.5 tsp
fine sugar
1 pinch
salt
1 pinch
black peppercorns, crushed
For the Vegetable Tagliatelle:
50 g
yellow carrot, julienned
50 g
orange carrot, julienned
50 g
leek, julienned
50 g
red onion, julienned
50 ml
coconut cream
For Garnish:
5 g
fresh chives, chopped
5 g
fresh coriander, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Combine 1 clove of minced garlic, 1 tbsp fresh red chilli paste, 1 tbsp rice vinegar, 1 tbsp low salt soy sauce, 1 tbsp sunflower oil, 0.5 tsp ground cumin, 0.5 tsp fine sugar, 1 pinch of salt, and 1 pinch of black peppercorns in a bowl to make the piri piri marinade.
- Marinate 200 g of cockerel pieces in the piri piri mixture for at least 15 minutes.
- Heat a grill pan over medium-high heat and cook the cockerel for about 10 minutes, turning occasionally until fully cooked.
- In a separate pan, sauté 50 g each of julienned yellow carrot, orange carrot, leek, and red onion in 50 ml coconut cream over medium heat until the vegetables are tender, about 5 minutes.
- Plate the vegetable tagliatelle and top with the grilled cockerel. Garnish with 5 g each of chopped fresh chives and fresh coriander before serving.