Recipe

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Piri-piri grill plate with corn on the cob

Ingredients

For 4 people

For the fillet and sides

The Green Mountain fillets (or a similar product)

1 pack

The Green Mountain wings (or a similar product)

corn cobs, pre-cooked

1 tbsp

vegan butter

coarse sea salt

For the piri-piri marinade & sauce

3-5

red bird’s eye chillies (piri-piri), depending on desired heat

red pepper (capsicum), roughly diced

cloves garlic

1 dl

olive oil

3 tbsp

lemon juice

2 tbsp

red wine vinegar

1 tbsp

paprika powder (sweet)

1 tsp

smoked paprika powder

1 tsp

dried oregano

1 tsp

salt

This recipe is part of our summer campaign «Real men grill plants» (2026).
Recipe by Thomas Glässing. Picture by Nora Dal Cero.

Preparation

1. The piri-piri sauce: Place all the sauce ingredients (chillies, pepper, garlic, olive oil, lemon juice, vinegar, spices, and salt) in a blender or food processor and blend into a smooth, homogeneous sauce. Place the The Green Mountain fillets and wings in a shallow dish and marinate with half of the piri-piri sauce. Leave to marinate in the refrigerator for at least 1 hour, ideally overnight. Set aside the remaining sauce as a dip.

2. The corn cobs: Prepare the grill for medium direct heat. Place the pre-cooked corn cobs on the grate and roast all over until golden brown. Shortly before serving, brush with vegan butter and sprinkle with coarse sea salt.

3. The fillets and wings: Place the marinated fillets and wings directly on the hot grill and cook for about 4–5 minutes on each side until cooked through and a nice deep red crust has formed. During grilling, repeatedly baste with some of the marinade from the dish.

4. Plating and serving: Arrange the hot, fiery piri-piri fillets and wings on a rustic platter. Place the grilled, buttered corn cobs alongside. Serve the remaining fresh piri-piri sauce in a small bowl for anyone who likes it extra spicy.

Additional information:

Use organic ingredients. Cooking with love – you can really taste the difference!
All information is provided without guarantee.

This recipe from Thomas Glässing was inserted by Swissveg / 2026-05-29 09:07:00

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