The perfect hangover cure? The Giant Peri Peri Chicken Spring Roll, at least, according to HRVY. Dunk it in homemade Perinaise, and feel the Sunday Scaries melt away.
- Grill your peppers in a griddle pan until they are soft and have char lines, then do the same to your red onion.
- Place in a food processor with your garlic, scotch bonnet, red wine vinegar, lemon zest, smoked paprika, oregano, fresh coriander, lemon juice, olive oil, salt and pepper. Blitz until you have a totally smooth sauce.
- Pour into a saucepan and cook over a low heat for about 20 mins until your sauce has thickened. Leave to cool.
- Pour 1/3 of your sauce into a bowl and add your butterflied chicken breasts. Leave to marinate overnight, or at least 2 hours.
- In a large saute pan, fry your onion and peppers for 5 mins until soft and starting to caramelise. Add your turmeric, paprika and cumin and cook out for 2 mins. Add your rice, stir to coat and then add your chicken stock. Bring to a boil, then pop on a lid and cook for 12 mins. Take off the heat, then leave to sit with the lid still on for 5 mins. Stir through your coriander and set aside.
- Heat a griddle pan to high and griddle your chicken breasts until they are tender and starting to char on the outside.
- Shred your chicken and combine with remaining peri peri sauce (leaving 3 tbsp for later).
- Arrange your spring roll sheets in a square on your workbench, brushing with water to fuse them together. Spoon on your rice, then top with chicken and roll up into a tidy roll.
- Heat vegetable oil in a wok to 180°C. Gently lower in your spring roll and fry for 5 mins, rotating frequently to ensure even browning, until your spring roll is crisp and golden.
- Combine your mayonnaise with your remaining peri peri sauce. Serve your spring roll immediately with dipping sauce!