The Chef in Stead





"To barbecue" means to slow-cook foods at a low temperature for a long time with wood or charcoal.

"To grill" means to cook foods over direct heat and cook it much faster than barbecue with gas, wood or charcoal.



Peri peri sauce


Peri-peri is the national Hot Sauce of Zimbabwe.
You have to try it to really appreciate what this simple sauce can do for you! It's amazing with impala, but any small Canadian rodent!

1 fresh lime - juice and zest
1 dried hot red chili
1/2 TSP paprika
2 TBSP cider vinegar
1 fresh chili (such as Habaneros or as a last choice Jalapeno)
1/4 TSP Angostura bitters, sold at your local gourmet shop.
2 cloves garlic
1 TSP hot pepper sauce, or to taste

Heat some olive oil in pot over medium heat. Add chopped garlic and sautee until cooked. Add spices, chopped peppers, Angostura bitters, vinegar and chili sauce. Reduce heat to low and simmer for 5 minutes. Using a blender, give it a 30 second hit to make a nice smooth sauce.

Let sauce cool, then transfer to an airtight container and place in refrigerator. It will keep for up to 2 weeks under refrigeration.





Private Chef Martin for Cooking Classes and Catering in Kelowna, Vernon and Penticton.

(250)878-8500
Chef's email


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