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- Cuisine: Portuguese
Luis Fernandes of Sydney's famous Petersham Charcoal Chicken restaurant talks about his passions for food and football.
How has your heritage affected your cooking?
Many recipes we use were passed down through generations of our family and have been incorporated into our cuisine. My father’s heritage from Angola in Southern Africa has a significant influence through his mother’s cooking.
Why is this dish representative of Portuguese food/cuisine?
Portuguese chicken is the healthiest, best tasting way to eat chicken, and the sides are great also, especially the peri peri.
How closely will you be following the World Cup?
Very closely, soccer (football) is like a religion to the Portuguese and now we have double the chances with the Socceroos attending the World Cup. It reminds us of how small the world really is when you have an event like the World Cup, all nations cheering on their country just like neighbours.
Is food or football more important to Portuguese people?
Both as important as each other, how could l possibly choose!
If you could cook a meal for one of your nation's football heroes, past or present, who would it be and why?
Who else Christian Rohnaldo, apart from being the best in the world he is from the same part of Portugal as me and my family, Madeira Island, a fact we are very proud of, and even more so seeing his sister ate at our restaurant when she was in Australia. She said he would love it! What better reason? Go Portugal! and the Socceroos!
This interview is part of a series on chefs representing each of the countries in the 2010 FIFA World Cup. More interviews.
Ingredients
1 whole chickenMarinade
8 cloves garlic, crushed
Pinch salt
Juice of 2 lemons
1 tsp bay leaf powder
2 tsp paprika
2 shots scotch whisky (80mls)
2 tbsp very soft butter
Rock salt
Peri Peri Sauce
10 – 12 birdseye chillies, chopped finely (medium size, medium heat)
Pinch salt
Juice of ½ lemon
100mls olive oil
2 tbsp garlic powder (not crushed garlic as the mixture will be too runny)
Mix all ingredients into a thickish dipping sauce.
Preparation
Mix all ingredients for marinade together.Prepare chicken – trim away excess fat. Then use a sharp knife or kitchen scissors to cut the chicken through the breastbone. Open out, turn over and flatten by pressing down with your hand along the backbone.
Make a small cut under each wing to help it flatten further. Make several incisions in the flesh with a sharp knife. This will allow the flesh to absorb the marinade and allow fat to drain. Prick all over with a large fork.
Brush both sides with the marinade and sprinkle with rock salt. Cover and marinate in the fridge for 30 – 45 minutes.
Cook over a charcoal BBQ (or any hot grill if you don’t have a BBQ) turning frequently and basting continuously with the remaining marinade until both sides are golden brown – approximately 30 minutes.
Cut the chicken into pieces with kitchen scissors and brush with Piri Piri sauce.
If you enjoyed this Portugal: Charcoal chicken with peri peri recipe then browse more Portuguese recipes, meat recipes, world cup chef's recipes, barbecue recipes and our most popular hainanese chicken rice recipe.
Portuguese Restaurants
Displaying 10 of 32 Portuguese Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Vasco's Portuguese Charcoal Grill | Kingston | |
| 2. | Sabroso | Seddon | |
| 3. | Greco's on Broadway | Nedlands | |
| 4. | Madeira Grill | Petersham | |
| 5. | Little Portugal | Dulwich Hill | |
| 6. | Silvas | Petersham | |
| 7. | Anada Bar and Restaurant | Fitzroy | |
| 8. | Vaby's Mediterranean Grill Campbelltown | Campbelltown | |
| 9. | Vaby's Mediterranean Grill Penrith | Penrith | |
| 10. | Illawong Foodroom | Evans Head |
Comments (4)
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