These expert tips will help you achieve the perfect balance of flavours.
15 May 2013 - 7:38 PM  UPDATED 6 Sep 2013 - 9:31 AM

Making Portuguese charcoal chicken at home

Marinate chickens (either whole chickens that have been split down the breastbone or in whole pieces on the bone) in a mixture of limejuice, oil, garlic, chilli flakes, salt, pepper, paprika and oregano before grilling on a grill plate or, ideally, a charcoal barbecue. Serve with piri piri sauce.

Flavour tip

Piercing the chicken or meat with a fork before marinating will help meats to absorb the flavours.

Crème caramel

When making the caramel for crème caramel, put the water into the saucepan first then pour sugar into the centre of the water, not at the edges. This will prevent crystals forming.