Ensalada de Atun y pimientos del Piquillo (OK I cheated this is Spanish)
One can of roasted piquillo peppers, drained and sliced in strips
One can of Atun (tuna) in olive oil drained
2 hard boiled eggs, chopped
Salt & Pepper to taste
Mix the first three ingredients carefully, season with salt & pepper, add olive oil as needed to incorporate the ingredients.
Serve as either a salad or on grilled bread
1 medium sized chicken, washed and split lengthwise at the breast bone but not in two
1 cup of piri-piri sauce
a pinch of ground piri piri chiles (can substitute Thai)
a pinch of oregano
After splitting the chicken so it lies flat, flatten as much as possible with a mallet. Place the chicken in a shallow glass pan, season with salt and pour the piri-piri sauce over it. Marinate covered in the refrigerator for 3 hours. Remove the chicken and sprinkle with some ground piri-piri and oregano. Grill.
Scarletta Bakes. I left out the tostadas and put a dollop of Ricotta cheese instead. They were a big hit, especially the syrup (you know who you are!)