25/06/2014
Join Kerry for a show packed with classic tracks, current hits and features on films, books and food.
Last on
More episodes
Previous
Music Played
-
Queen
I Want To Break Free
-
Coldplay
sky full of stars
-
Brad Paisley
Mona Lisa
-
Wilson Phillips
Hold On
-
REO Speedwagon
CanÂ’t fight this feeling
-
Josh Gad
In Summer
-
Guns N’ Roses
Sweet Child of mine
-
Roy Orbison
I Drove all night
-
Elbow
One Day Like This
-
Boyzone
Who We are
-
Prince & The Revolution
Purple Rain
-
Alphaville
Forever Young
-
The Supremes
You Keep Me Hangin' On
-
Elton John
IÂ’m still standing
-
Gloria Gaynor
I Will Survive
-
Ed Sheeran
Sing
-
Creedence Clearwater Revival
Bad Moon Rising
-
Sharon Corr
Take a Minute
-
Giorgio Moroder & Phil Oakey
Electric Dreams
-
Lady Gaga
Born this way
-
George Michael
Faith
Peri Peri Chicken
This recipe for Peri Peri sauce makes enough marinade for 6 chicken breasts.
Ingredients:
20 red seedless chillies
2 cloves garlic (crushed)
1 tsp salt
1 tsp oregano
1 tsp paprika
160ml olive oil
80ml red wine vinegar
Ìý
Method:
Cut theÌýchiliesÌýin half and deseed them.
Turn the oven onto 220 degrees and after 20 minutes or so place the chilies into the oven to roast for 12 to 15 minutes.This will give the chilies more sweetness and maximize the overall flavour.
Place all the other ingredients into a pot with the roasted chilies and then heat it to about 60 degrees, this will take about 5 minutes, then leave to cool.
When the mix is cool transfer into a blender and then blend until smooth.
Transfer into the fridge until needed.
Before cooking:
Get 6 chicken breasts and score them with a sharp knife, season them with salt and give them a good squeeze of lemon juice and then leave them for about 30 minutes.
Now pour over the peri peri sauce and again leave for 30 minutes, keep some of the sauce back to glaze as the chicken cooks.
Cooking:
Cook the chicken on the BBQ glazing them all the time with the peri peri for about 5 minutes on each side, then move the meat away from the direct heat and let it rest for 5 minutes.
Check the centre of the chicken before eating making sure the juices are clear and there is no pink.
Lastly glaze the meat one more time before eating, but if you don't like your food too spicy then you can skip this step.
Broadcast
- Wed 25 Jun 2014 15:03Â鶹¹ÙÍøÊ×Ò³Èë¿Ú Radio Ulster
What are you cooking tonight?
Want to spice up your culinary skills? Get inspiration from Kerry's Recipe Collection