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Chef Mark Farmer | Adventure Chef

SAUCES - Peri Peri. SAUCES – Peri Peri. 6-12 fresh red chillies, depending on how hot you want it. 1 tbsp garlic, blanched and chopped. 1 tsp salt flakes. 100ml/3 fl oz olive oil. 50ml/1 fl oz red wine vinegar. Glaze of Peri Peri. 3 tablespoons chopped fresh cilantro. 2 garlic cloves, minced. 2 tablespoons piri-piri sauce or other hot pepper sauce. 2 tablespoons fresh lemon juice. Marinade (this makes enough for about 4 6 chickens and will keep well in the fridge). An oven tray to accommodate your chicken.

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De●●nd , Florida, 32720

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386 ●●●●8102
li●●●●●●●●●●●@gmail.com

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Justin Carmody

921 Hun●●●●●●●eek Dr.

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De●●nd , Florida, 32720

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386 ●●●●8102
li●●●●●●●●●●●@gmail.com

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Chef Mark Farmer | Adventure Chef | chefmarkfarmer.com Reviews
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SAUCES - Peri Peri. SAUCES – Peri Peri. 6-12 fresh red chillies, depending on how hot you want it. 1 tbsp garlic, blanched and chopped. 1 tsp salt flakes. 100ml/3 fl oz olive oil. 50ml/1 fl oz red wine vinegar. Glaze of Peri Peri. 3 tablespoons chopped fresh cilantro. 2 garlic cloves, minced. 2 tablespoons piri-piri sauce or other hot pepper sauce. 2 tablespoons fresh lemon juice. Marinade (this makes enough for about 4 6 chickens and will keep well in the fridge). An oven tray to accommodate your chicken.
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Chef Mark Farmer | Adventure Chef | chefmarkfarmer.com Reviews

https://chefmarkfarmer.com

SAUCES - Peri Peri. SAUCES – Peri Peri. 6-12 fresh red chillies, depending on how hot you want it. 1 tbsp garlic, blanched and chopped. 1 tsp salt flakes. 100ml/3 fl oz olive oil. 50ml/1 fl oz red wine vinegar. Glaze of Peri Peri. 3 tablespoons chopped fresh cilantro. 2 garlic cloves, minced. 2 tablespoons piri-piri sauce or other hot pepper sauce. 2 tablespoons fresh lemon juice. Marinade (this makes enough for about 4 6 chickens and will keep well in the fridge). An oven tray to accommodate your chicken.

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SAUCES - Peri Peri. SAUCES – Peri Peri. 6-12 fresh red chillies, depending on how hot you want it. 1 tbsp garlic, blanched and chopped. 1 tsp salt flakes. 100ml/3 fl oz olive oil. 50ml/1 fl oz red wine vinegar. Glaze of Peri Peri. 3 tablespoons chopped fresh cilantro. 2 garlic cloves, minced. 2 tablespoons piri-piri sauce or other hot pepper sauce. 2 tablespoons fresh lemon juice. Marinade (this makes enough for about 4 6 chickens and will keep well in the fridge). An oven tray to accommodate your chicken.

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