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Jack Deane

From the very start, Chef Jack’s career as a professional chef has centred around, very simply; teaching cookery skills. With a focus on demonstrating simplicity, removing enigma, and encouraging confidence - he has worked in schools, cookery schools, and run public and private events & workshops.

Chef Jacks passion is to bring the most exciting ideas from around the world to every home kitchen- by proving their accessibility, and inspiring anyone, in any kitchen, to give it a go, and he drives this mission forward every day as Head Teaching Chef at the Jamie Oliver Cookery School, and now, in this Masterclass!

Video Description

Join Chef Jack Deane as he travels the world with recipes, in his Around the World in 80 Minutes series. In this series you will learn to make food from around the world, as well as learning more about the cultures and countries these dishes originate from.

In this episode, Chef Jack takes us to Mozambique and shows us how to make his Mozambican Piri Piri shrimp. Piri Piri is a traditional flavour of Mozambique and adds a delicious kick to any meal. 

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  • 300g prawns

  • 100g red chillis (mixed variety)

  • 4 garlic cloves

  • 2 lemons

  • 1 tbsp smoked paprika

  • 1 tbsp olive oil

  • ½ papaya

  • ½ mango

  • 2 limes

  • 15g coriander

  • 150g rice


  1. Finely shop your papaya, mango, and coriander. Squeeze in the lime, and stir. The salsa is ready to serve immediately or can be kept in the fridge for 2 days.

  2. Add 200ml water to your rice, and bring to the boil on a high heat. Once you’ve reached a boil, allow the level of water to reach the level of the rice. Stir, add a lid, and leave on the lowest possible heat for 10 minutes. Turn the heat off and leave for another 10 minutes. Your rice will be perfectly cooked; fluffy but not mushy.

  3. For the piri piri prawns, add the red chillis, garlic cloves, lemon juice, smoked paprika and olive oil to a blender, and mix thoroughly. Add to the prawns, and cook immediately if hungry - or leave to marinate until you can. Cook in a large pan on a very high heat, until the prawns are just cooked through. Serve alongside the rice and the salsa. The smokey, sour and spicy prawns go wonderfully alongside the sweet salsa - a simple dish with a superb balance of flavours.