It's the start of another week and today we share one of our recipes straight from the Adega Restaurants kitchen. Our Prego rolls are famous for being juicy and full of flavour. So, here's our head chef's secret to a delectable, delicious Prego roll... but shhhhhh! It's our secret.
Ingredients:
Serves 4
2 Cloves of Garlic, Peeled and chopped
2 red or green chilies, sliced
3ml (1/2 tsp) paprika
2 bay leaves
Pinch of salt, to taste
½ a lemon, juiced
50ml dry white wine
4 thin rump steaks (approximately 150g each)
10ml (2tsp) cooking oil
100g butter or margarine
4 Portuguese bread rolls (e.g small ciabatta loaves)
Method:
Mix the garlic, chilies, paprika, bay leaves, salt, lemon
juice and wine to form a marinade. Place the steaks in the marinade and
marinate for about 10min.
Heat the cooking oil and half the butter or margarine in a
thick-base frying pan. Remove the chilies, garlic and bay leaves from the
marinade and add to the pan. Place the steaks in the pan and fry to your
liking. Add the rest of the marinade and simmer for a few minutes.
Slice and butter the bread rolls and place each steak in a
roll, along with some of the sauce. Serve immediately.
Serving suggestions:
Great with chips! If you enjoy your Piri-Piri like I do, use
more chilies to pump up the heat.
... Obrigado!
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