Thanksgiving

Hot Sweet Peri-Peri prawns
2


Ingredients 15ml olive oil 6 spring onions, chopped with greens 3-4 very ripe tomatoes, chopped 12ml Nando’s Hot sweet Peri-Peri 125ml chopped parsley 45ml chopped basil Salt Ground black pepper 800g prawns 15ml sunflower oil Method Remove the heads from the prawns and using a sharp knife slit each one down the back and remove the black intestinal vein. Rinse in cold water and dry on kitchen paper Preheat the oven grill. Toss the prawns in olive oil mixed with Sweet Peri-Peri. Spread them out in the grill pan in an even layer. Grill for about 2 minutes and each side. Arrange the prawns on a serving platter, garnish with parsley and a dollop of sweet Peri-Peri. Fry the spring onions and tomato for 2min in same pan, adding a touch of olive oil and more sweet Peri-Peri . Add the parsley and basil sprinkle with salt and black pepper. Pour over prawns and serve.
   
A Peri-Peri Platter of Fresh Summer Salad
Serves 6


2 vine ripened tomatoes cut into large chunks
1/2 medium cucumber cut into large chunks, peel on
1/2 red onion, chopped
1/2 block of Feta cheese, crumbled
1/2 lb. fresh green string beans, cooked
12 Kalamata olives, pitted
Fresh Oregano sprigs
Extra Virgin Olive Oil,
Balsamic vinegar
Nando’s Peri-Peri Grind (any variety)
Salt & freshly ground black pepper

Mix tomatoes, cucumber, red onion and green beans in bowl. Heap mixture onto large platter and sprinkle with kalamata olives and crumbled feta cheese. Drizzle olive oil, balsamic vinegar, and Nando’s Peri-Peri Pepper Sauce over the top and enjoy.
   
AUBERGINE / EGGPLANT DIP
4-6


INGREDIENTS: 1 aubergine/ Eggplant 100ml sundried tomato marinade 45ml chopped onion 30ml olive oil 60ml lemon juice 15ml salt 10ml pepper 1 tsp sugar METHOD: 1. Bake the aubergine at 220C until the skin turns brown 2. cool, peel and place in a bowl, pour the marinade over the aubergine and leave it for 10 minutes 3. Remove the aubergine from the marinade and chop it up, mix it into the marinade with the onion, oil, lemon and seasoning
   
Baked Potatoes with Peri-Peri Grind

1 Nando’s Medium Peri-Peri Grinder Washed Potatoes in Skins Olive Oil/Butter Cook Potatoes in Microwave oven until cooked Cut Potatoes in half (long way) Paint Butter/olive oil on both sides of the potatoes. Grind Nando’s Peri-Peri Grind liberally onto Potatoes Place on medium heat until brown Enjoy!! Make extra for seconds
   
BAKED SALMON with Sundried Tomato
2-4


Ingredients: 30ml butter 4 x 200g salmon fillets 200ml Nando’s sundried tomato marinade 1 onion, sliced 250ml cream Method: 1. melt the butter in a baking dish 2. arrange th esalmon in it and cover with the marinade 3. Allow to stand for 15 minutes 4. Bake at 200C for 15 minutes 5. pour over the cream and bake for a further 15 minutes, basting often 6. Serve immediately
   
BASIL & CRUMBED CHICKEN BREAST ON LEMON COUSCOUS
4-6


500g Deboned, Skinless Chicken fillets ( 4) 1 bottle Nando’s Hot Peri peri marinade 50g ( ¼ cup) Bread crumbs 20g (1/4 cup)Freshly chopped Basil leaves 1 cup dried Cous Cous 1 lemon 30ml salt 30g Pitted Black olives, coarsely chopped 30g Italian Flat leave parsley, coarsely chopped 1. Marinade Chicken breast in Nando’s Hot Peri Peri marinade for 25 minutes. 2. Mix bread crumbs and freshly chopped Basil together. 3. Preheat oven to 180C 4. Remove chicken fillets from the marinade and crumb in the crumb mixture. 5. Place on an roasting rack and bake for 30min at 180C. 6. In the meanwhile prepare the Cous cous: 7. Steam cous Cous according to manufacturer’s instruction. Season t taste. Stir in the grated rind of one lemon, the chopped olives and the chopped parsley. 8. Spoon couscous into a flat serving dish, and place the Crumbed chicken Breast on the Couscous. Drizzle with extra leftover marinade. 9. Serves 4.
   
BBQ WINTER SALAD
4


3 stalks of endive (chicory leaves) 1 head butter lettuce 5 parsnips peeled 100g tasted hazelnuts 1 punnet raspberries 1 punnet baby carrots 1 punnet baby marrows 6 tbsp Nando’s sticky BBQ marinade 2 tbsp raspberry vinegar 4 tbsp spirit vinegar 10 tbsp olive oil Using a vegetable peeler, strip parsnips Blanch in salted boiling water Roast baby carrots until cooked at 180 Cut baby marrows in half and grill in grill pan Mix the liquid ingredients together to form a dressing Place lettuce and chicory on a platter, top with cooked vegetables Scatter over toasted hazelnuts and raspberries Season with salt Drizzle with dressing
   
BUTTERNUT AND LEMON RISOTTO WITH FRESH ROCKET
2-4


250 gr Risotto Rice 750 ml Chicken Stock (keep at simmering point) 500ml Nandos fresh lemon cooking sauce 1 Large clove of garlic, crushed 1 Onion, finely chopped 3 Tbsp Olive Oil 250gr Butternut, blanched 10g rocket leaves Heat olive oil and sauté onion and rice in a saucepan over a low heat Bring stock and fresh lemon cooking sauce to the boil After one minute add the garlic and a couple of ladles of hot stock Keep adding enough stock to just cover rice Stir often to keep rice in motion After approximately 16 minutes risotto should be ready Rice should still have a ‘bite’ in the center Toss in the Butternut Now you can add approximately 100 gram of finely grated Parmesan and a large knob of butter Serve portions and top with fresh rocket leaves
   
Chicken breast rolls with walnuts and fresh lemon sauce
2-4


INGREDIENTS 4                     Chicken fillets 60g Walnuts, coarsely chopped Salt and Pepper to season 30ml Olive Oil 30ml Fresh Garlic, crushed 395g NANDO’S FRESH LEMON COOKING SAUCE (1 bottle) 5ml Freshly chopped parsley METHOD 1.                    Slice Chicken fillets along the side to open them flat, and roll with a rolling pin to flatten slightly, season with salt and pepper. 2.                   Sprinkle the flattened breast with chopped walnuts 3.                   Roll the flattened breast with the walnuts inside and secure with a toothpick. 4.                   Heat Olive oil in a frying pan and fry the garlic for 2 minutes. Place Chicken rolls in the pan and brown evenly, turning every 2 minutes. Pour the cooking sauce over and allow to simmer for 10 minutes
   
CHICKEN STIR FRY
4-6


500g Stripped chicken breast meat 30ml Sunflower oil 60ml Hot Peri Peri marinade 30ml Soy sauce 100g Young carrots sliced lengthwise 100g Green beans, sliced lengthwise 200g Baby button mushrooms 150g Bok Choy (or collectively 250g Stir Fry Greens) 100g Pe Tsai place all the vegetables in marinade and allow to stand for 10 minutes Heat oil in wok and add Garlic and Ginger. Add Soy sauce. Add all vegetables and marinade and stir fry for 2 -3 minutes garnish with fresh coriander
   
Chicken stir-fry with cashews and ginger
4-6


Strips of chicken stir fried with Ginger, garlic, spring onions, Chinese vegetables and served with Jasmine rice. INGREDIENTS: 45 ml Olive Oil 15ml Fresh Garlic, crushed 45ml Fresh ginger, grated 600g Chicken fillet, cut into thin strips 60ml Soy sauce 30g Mini corn spears, sliced in ½ ,lengthwise 40g Red Bell pepper, cored and seeded, cut into strips ( ½ ) 30g spring Onions, sliced lengthwise 100g Spinach, Shredded 200g Bok Choy, or Chinese Cabbage, shredded 5g Fresh Coriander 395g NANDO’S SWEET APRICOT (1 bottle ½ cup Cashew Nuts METHOD: 1.                    Heat the olive oil in a big frying pan or wok till very hot. 2.                   Add the ginger and garlic and stir through. Add the chicken strips and brown slightly. Add the soy sauce and stir through. 3.                   Add all vegetables and the fresh coriander. Stir fry quick. 4.                   Add the NANDO’S SWEET APRICOT COOKING SAUCE and bring to the boil again. 5.                   Sprinkle the Cashew nuts over and stir through. Remove from heat. 6.                   Serve with Basmati rice Serve 4- 6 as a main course.
   
CHICKEN WITH PERI TOMATO SALSA
2-4


Ingredients 12 Medium Sized Tomatoes 8 large cucumbers 5 jalapeño peppers* 1-1/2 tsp. chopped fresh tarragon or 1/2 tsp. dried tarragon, crushed 1/8 tsp. black pepper 2 tbsp. lime juice 1/2 cup chopped red onion 1-1/2 tsp. minced garlic 1/2 tsp. salt 3 tbsp. chopped fresh coriander 2 tbsp. olive oil 1/2 sugar Nando’s Medium Peri-Peri Grind 4 chicken breasts, deboned and skinless 15ml olive oil salt pepper Method: Preheat oven to 180C Coarsely chop the tomatoes & cucumber, and place in a bowl. Add all the other ingredients and mix well. Freely Sprinkle the Nando’s Medium Peri-Peri Grind and mix again. May be served at room temperature, or chilled. Heat a frying pan and add the olive oil brown the chicken breasts on both sides Place the breasts onto a baking tray and place into preheated oven bake for 8 minutes or until just cooked but still juicy serve with the tomato salsa and a crisp green salad
   
Creamy Peri Peri chicken strips
2-4


500g Deboned chicken strips/ Chicken fillets 180g Sliced onion ( 1 medium sized onion) 50g Red Bell Pepper sliced 50g Green Bell Pepper sliced into strips 25ml Olive Oil 10g Fresh Crushed Garlic 75 ml Nando’s Extra Mild Peri Peri sauce 50 ml White wine 125 ml Cream 5ml salt
   
Cucumber Rounds topped with Smoked Salmon Lime & Cilantro
Serves 6


1 cucumber
1 pack of Smoked Salmon
4 oz of Sour Cream
3 tablespoons Nando’s Lime & Cilantro Marinade
Salt & Black Pepper to taste

Combine sour cream and Nando’s Marinade & Grilling SauceLime & Cilantro. Slice cucumber into 1-inch rounds. Slightly hollow the cucumber by removing some seeds. Place Smoked Salmon onto cucumber and top with Lime & Cilantro Sour Cream. Generously grind salt & black pepper to taste
   
Curry Coconut Pie
4-6


1lb Cubed Meat (lamb/ beef or pork)
½ jar Nando’s Curry Coconut Cooking & Grilling Sauce
2tbs Fresh Garlic
1 oz sunflower oil
1 medium onion
1tsp Salt
1 roll premium quality puff pastry
Heat oil in a heavy base pan; add onion & garlic and brown. Add meat & brown. Pour sauce over, Add rest of ingredients and simmer for 10 to 15 minutes. Spoon into an ovenproof dish and cover with puff pastry. Bake in a preheated oven at 220C for 15 to 20 minutes.
   
CURRY COCONUT BREAD
2-4


INGREDIENTS: 750g cake flour 10g dry yeast 15g sugar / 15ml honey 15g salt Approx 600ml luke warm water METHOD: 1. Place all dry ingredients in a bowl 2. add enough water to form a soft – NOT tight dough 3. knead the dough on a flat surface until completely smooth 4. Place into an oiled bowl and cover with a damp tea towel, place in warm place and allow to prove (double in size) 5. Knock back dough and shape into a rough 20cm square 6. spread the Nando’s curry coconut cooking sauce over the dough and roll up. Pinch the edges together and place into a bread tin 7. allow dough to double in size 8. Bake at 220°C until well risen, browned and sounds hollow when tapped
   
CURRY COCONUT BUTTERNUT AND CHICKPEA SOUP
2-4


Ingredients: 1 onion, finely chopped 4 cloves garlic, crushed 6 leeks, sliced 400g Nando’s curry coconut cooking sauce 10ml thyme leaves 1kg butternut, peeled and cubed 1 tin, coconut milk 400ml water seasoning 1 tin chickpeas 10g chopped parsley Method: 1.       Sweat the onion, garlic, thyme and leek until completely soft 2.       Add the butternut, curry coconut cooking sauce and coconut milk and bring up to the boil. 3.       simmer until the butternut is completely soft 4.       blend until smooth, add the chickpeas and parsley and stir through 5.       Season well
   
CURRY COCONUT FISH
2-4


Ingredients: 10ml olive oil 2 onions, sliced 10ml garlic, crushed 2 leeks, sliced 500g baby potatoes, sliced 400g Nando’s curry coconut cooking sauce 1kg kingklip fillets, cubed ( A firm white fish) 10 spring onions, sliced Method: 1. In a large saucepan heat olive oil and saute the onions, garlic and leeks until soft but not colored 2. add the potato slices and continue to saute for a further 5 minutes 3. add the cooking sauce to the pot and bring to a gentle simmer. 4. Simmer until the potatoes and nearly done then add the fish and poach until just cooked through (approx 5 minutes) 5. season well with salt and pepper 6. stir through the spring onions NB: THE FLAVOR CAN BE INTENSE. IF THE SAUCE REDUCES TOO MUCH ADD A CAN OF COCONUT CREAM TO IT
   
CURRY COCONUT LAMB PASTA
2-4


INGREDIENTS: 400g NANDO’S CURRY COCONUT COOKING Sauce 425ml Water 200g Uncooked Fusilli pasta 5ml Salt 30ml Sunflower oil 15ml Crushed garlic 180g Onion, sliced (medium onion) 600g Strips of Lamb 70g Seedless Raisins 100g soft eating apricots, coarsely chopped 200ml Coconut milk METHOD: 1.                   In a saucepan bring to the boil NANDO’S CURRY COCONUT COOKING Sauce and water. Add pasta and salt and cook till Al Dente. 2.                   In anther saucepan, heat sunflower oil and fry garlic and onions. 3.                   Add the lamb and brown lightly. Season to taste. Add raisins and apricots and simmer for 2 minutes. Stir in the coconut milk. 4.                   Add lamb mixture to the Cooked pasta ( do not drain the sauce of the pasta). Plate and serve with a fresh side salad and crispy bread
   
CURRY COCONUT RISOTTO
2-4


Ingredients: 250ml (1 Cup) Arborio rice 50g Margarine 5g Crushed garlic 50g chopped onion 1 bottle Nando’s Curry Coconut Cooking sauce 425g (1 can) Coconut Milk 1 Head Bok Choy (or one head Chinese cabbage or 1 head butter lettuce) Method: 1.        Melt the margarine in a pot and lightly fry the onions and garlic. 2.       Stir the rice through making sure that it is well covered by the butter. 3.       Pour the Nando’s cooking sauce and coconut milk in and stir through. 4.       Allow to simmer over a medium heat for 30 – 35 minutes. Stir often to prevent the rice from sticking to the bottom of the pot. 5.       Remove from the heat and stir the chopped Bok Choy through the rice.
   
Duck and wild mushroom ravioli with a extra mild Nando’s peri-peri sauce.
2-4


4 no Duck legs and thighs 20ml Olive oil 200grms Wild mushrooms 1 medium Onion, finely diced 200ml Duck sauce or brown sauce 40 wonton sheets – egg washed (2 egg whites) Roast the leg and thighs in the oven until really well cooked. Allow to rest and pull the meat off the bone onto tiny threads Fry the onion in a hot pan until opaque but not brown Add the mushrooms and the duck that has been shredded and allow to saute for ± 5 min. Add the stock or sauce and allow to cook to a thick consistency. Remove from the stove and allow to cool Place the wonton sheet on the table and spoon a little of the cooled duck mixture onto the middle of the wonton and brish with the egg wash Place another wonton sheet on the duck and press down Make sure you squeeze out all the air from the pocket. Place on a tray. The mixture should make about 20 ravioli – they can be cut into shapes with cutters but make sure you do not cut the parcel where the duck filling is. Place the ravioli into boiling water. As soon as they come to the top, they are cooked. Remove from the boiling water and serve with a extra mild Nando’s peri-peri sauce.
   
Easy Corn Bread Recipe
Serves 6-8


Corn bread (make one day ahead or purchase from bakery)
1 cup raisins
1/3 cup Brandy
1 cup chopped onion
1 cup chopped green onion
1 cup chopped fresh cilantro
1 cup chopped toasted walnuts
1 lb chorizo sausage
½ jar Sweet Apricot Nando’s Cooking & Grilling Sauce
½ cup chicken broth
2 eggs, lightly beaten

• Preheat oven to 350°
• Soak raisins in brandy until liquid absorbed
• Melt butter in large skillet; add onion, green onion and chorizo. Sauté until brown. Transfer to mixing bowl.
• Add crumbled corn bread, cilantro, walnuts and soaked raisins.
• Stir in the Nando’s Sweet Apricot Cooking & Grilling Sauce together with the 2 eggs. Add chicken broth for additional moisture (optional)
• Stuff turkey or bake in oven proof dish for 30 minutes at 350°
   
Extra Mild Peri-Peri Creamy Peri-Peri chicken strips
4-6


500g De-boned chicken strips/ Chicken fillets 180g Sliced onion (1 medium sized onion) 50g Red Bell Pepper sliced 50g Green Bell Pepper sliced into strips 25ml Olive Oil 10g Fresh Crushed Garlic 75 ml Nando’s Extra Mild Peri-Peri sauce 50 ml White wine 125 ml Cream 5ml salt • Heat the oil in a wok and add the garlic, onions and bell pepper strips. Sauté for 2 minutes • Add the chicken strips and stir fry on High heat to brown chicken • Add the Peri-Peri and stir through. Simmer 1 minute. • Add the white wine and simmer to reduce the liquid. • Add the cream. Stir through, simmer for 5 minutes. Serve.
   
Fish & Apricot Bake
2-4


Ingredients; 4 x 200g fish fillets 6 dried apricot halves 400ml Nando’s sweet apricot cooking sauce 2g fresh parsley, chopped Method: Season fish fillets with Salt & Black pepper. Place the fish and 6 apricot halves into a baking dish and pour over the Sweet Apricot sauce Add fresh parsley and bake for 25mins at 180 degrees. Serve with roast potatoes or Brown rice.
   
FISH FILLET STUFFED WITH ROCKET
4-6


This really is a dead easy recipe. 500g fish fillets - firm fleshed fish ( 2 medium fillets) 1 bottle Nando’s Hot Peri Peri marinade 50g Rocket leaves 1. Slice fillet lengthwise (don’t cut through) and butterfly open. Flatten slightly with a meat happer or rolling pin. 2. Place in a flat dish and pour over Nando’s hot Peri-Peri marinade. Allow to marinade for 25 min 3. Preheat the oven to Grill 4. Prepare the fish fillet as follows: Remove from the marinade ( Don’t wipe of excess marinade), place a thick layer of Rocket leaves on one halve of the fillet, and fold the fillet over lengthwise, to cover the leaves and so the fillet has the original closed shape again. 5. Place fillet on a roasting rack on the top shelf of the oven and grill for 3 minutes. Turn around and roast the other side for 3 minutes. 6. Serve hot.
   
FRESH LEMON GUACAMOLE
2-4


Blend an ripe avocado with 100ml of NANDO’S FRESH LEMON COOKING SAUCE and serve as a dip with Nachos or with Mexican food. Makes an excellent filling for pitas, wraps or tortillas. Also makes an Excellent dip for Tempura Vegetables
   
Garlic Peri-Peri Squash Latkes / Fritters
Serves 4-6


½ lb white squash, quartered, peeled & seeded
4 scallions with 3 inches of green tops
1 large egg
½ teaspoon baking powder
½ teaspoon Nando’s Garlic Peri-Peri Pepper Sauce
2 tablespoons flour
Vegetable oil for frying

• Chop up the squash and scallions in food processor add egg, baking powder, flour, Nando’s Garlic Pepper Sauce blend until smooth.
• Heat oil over medium heat. Drop the squash mixture by tablespoons in the hot oil.
• Fry 1 ½ to 2 minutes on each side until lightly browned. Drain on paper towels.
Nandos Home cooking marinades, sauces and recipes
   
GAZPACHO THE NANDO’S WAY
6


This is delicious chilled soup, perfect for a summer lunch. Make sure all the ingredients are perfectly ripe and in peak condition for the best flavoured soup. 1 green pepper, seeded and roughly chopped 1 red pepper, seeded and roughly chopped ½ English cucumber, roughly chopped 1 onion, roughly chopped 500 g ripe tomatoes, roughly chopped 900ml tomato juice 30 ml (2 tablespoons) red wine vinegar 30 ml (2 tablespoons) olive oil 15 ml (1 tablespoon) sugar 15 ml (1 tablespoon) Nando’s Hot Sweet Peri-Peri Salt and ground black pepper to taste for the garnish: 6 bread sticks 6 large prawns, cooked and de-veined (optional) Celery sticks 60 ml (1/4 cup) basil pesto 1. Reserve a small piece of green and red pepper, cucumber and onion. Chop these finely and set aside for the garnish. 2. Process all the remaining ingredients in a blender until smooth. Pass the soup through a sieve into a clean bowl, pushing it through with a spoon to extract the maximum amount of flavour. 3. Adjust the seasoning and chill overnight in the refrigerator. 4. Serve in glass tumblers and sprinkle with the finely chopped peppers, cucumber and onion. Garnish with a bread stick, a dollop of basil pesto and the cooked prawn.
   
Green Beans Sautéed with Roasted Garlic, Pine Nuts and Goat’s Cheese
Serves 12


3 lbs fresh green beans
6 cloves garlic, peeled and thinly sliced
2 cups toasted pine nuts
1 cup Nando’s Fresh Lemon Cooking & Grilling Sauce
¼ cup Lemon zest
¼ cup finely chopped fresh Basil
Goat’s cheese to taste (optional)

• Cook green beans in a large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Place beans in a large bowl of ice water to cool quickly. Drain well.
• In a large skillet, heat olive oil, add garlic and pine nuts and sauté until golden brown. Remove garlic and nuts from skillet (reserve) add beans and sauté.
• Sir the Nando’s Fresh Lemon Cooking & Grilling Sauceinto the beans. Remove from heat, add basil, lemon zest, pine nuts and toasted garlic. Serve on large platter and crumble goat cheese on top. Top with freshly ground black pepper.
   
GRILLED FISH SKEWERS
2-4


Ingredients: 600g firm fish fillets, cubed 10ml Nando’s hot Peri Peri grind 30ml olive oil 1 lemon, juice and zest 5ml parsley, finely chopped 1 red pepper, deseeded and cubed 4 bamboo skewers Method 1. Place the fish, grind, olive oil, lemon juice and zest and parsley into a bowl 2. cover and allow to marinade for 20 minutes 3. Remove fish from marinade and skewer alternately with red pepper onto a bamboo skewer - DO NOT DISCARD THE MARINADE 4. Heat up a grill until smoking 5. Grill the skewers, basting often until brown on all sides and just cooked through (still moist inside) 6. Season with Nando’s hot grind
   
Grilled Tri-Tip / triangle roast / bottom sirloin butt

1 Bottle Nando’s Sundried tomatoes 1 Bottle Nando’s Garlic Peri-Peri Sauce Choose well-trimmed, USDA Choice tri-tip roast Marinate Tri-Tip in a Zip-Lock bag with 1 Bottle Nando’s Sundried tomatoes and 1/4 bottle Nando’s Garlic Peri-Peri Sauce for 8 -12 hours Use oak smoke wood (soak in water before use). Cook at 350-375F to an internal temperature of 125-135F, depending on desired doneness. (Indirect heat preferably) Finish directly over hot coals for 5 minutes to sear the meat. Remove to a foil-covered platter, let rest 10 minutes, and slice across the grain.
   
Hot & Spicy Nuts
2-4


210 g brazil nuts 2 Tbsp olive oil Nando’s Hot Peri-Peri grind 2 tsp ground cinnamon 1 tsp ground aniseed 1/4 tsp salt 200 g unsalted cashews (toasted) 200 g pecans, toasted Place brazil nuts on oven tray, toast in pre-heated moderate oven (100 °C) about 10 min;  cool. Rub off skins, using a tea-towel.  Heat oil in pan, grind in Hot Peri-Peri, add spices and salt, stir over low heat until fragrant. Add all the remaining nuts, cook, stirring, until nuts are coated in spices and mixture is dry.  Place nut mixture in single layer on trays;  cool. Serving size:  4 1/2 cups.
   
Hot Nando’s Guacomole
2-4


Ingredients: 2 ripe avocado’s 1 lemon, juice and zest 1 tomato, peeled, deseeded and concassed 30ml Nando’s extra hot peri peri 5g corriander(cilantro) leaves, chopped 30ml olive oil 10ml salt 2ml pepper Method: 1. Place the flesh of the avocados into a bowl and mash 2. stir through the remaining ingredients and season well Serve as a dip or spread
   
Hot Peri Peri Stir-fry:
2-3


500g Stripped chicken breast meat 10g Crushed Ginger 10g Crushed garlic 30ml Sunflower oil 60ml Hot Peri Peri sauce or marinade 30ml Soy sauce 100g Young carrots sliced lengthwise 100g Green beans, sliced lengthwise 200g Baby button mushrooms 150g Bok Choy (or collectively 250g Stir Fry Greens) 100g Pe Tsai Heat oil in wok and add Garlic and Ginger. Add chicken and sear till golden. Add Hot Peri Peri and Soy sauce. Add all vegetables and stir fry for 2 -3
   
HOT PERI-PERI SCHNITZEL
4-6


Ingredients: 600g Pork/ Veal / chicken schnitzel cuts (or rolled fillets) 1 bottle NANDO”S HOT PERI-PERI MARINADE 250g (1 cup) Seasoned bread crumbs oil for frying. Method: 1. Place meat in a shallow dish and pour over the NANDO”S HOT PERI-PERI MARINADE. Allow to marinade for 20 minutes. 2. Remove meat from marinade and dip in the seasoned breadcrumbs, ensuring even crumbing 3. Fry in shallow oil until golden brown on each side. 4. Serve with New potatoes and a green salad.
   
Hot Peri-Peri and Spiced Mixed Nuts
Serves a Crowd


2 lbs walnuts
2 lbs almonds
2 lbs pecans
1/2 lb peanuts
3/4 cup brown sugar
2 tablespoons cinnamon
1 tablespoon cloves
1 bottle Nando’s Extra Hot Peri-Peri Pepper Sauce

• Dry the nuts in 225° for 30 minutes.
• In heavy bottom pan melt the butter, sugar and spices.
• In large bowl toss dry nuts with melted butter mixture. Coat evenly. Spread nuts on parchment lined cookie sheets
• Bake an additional 40 minutes at 250°
• Best when served with chilled champagne
   
Hot Peri-Peri Cranberry Salsa
12 servings


1 12 –ounce package of fresh cranberries, coarsely chopped
1 8-ounce package of dried cherries, soaked in Port
3 teaspoons Nando’s Hot Peri-Peri Pepper Sauce
2 1/2 cups of Port
1/2 cup of candied ginger, chopped
1 cup Mandarin orange segments
2 avocado’s – peeled and diced

Bring Port to a simmer. Remove from heat and add the cherries. Leave to soak for an hour. Add ginger, cranberries, orange segments and avocado. Add the Nando’s Hot Pepper Sauce. Garnish with orange zest and fresh green chili.

Tip:Keep the mandarin orange segment syrup and add should additional liquid be needed.
   
Hot Peri-Peri Dark Cranberry & Almond Bark
Approximately 2 lbs


2 lbs dark chocolate
6 oz almonds (roughly chopped)
1 egg white
½ cup granulated sugar
6 oz dried cranberries (or cherries)
3 tablespoons Nando’s Extra Hot Peri-Peri Pepper Sauce

• Preheat oven to 350°
• Whip egg white and sugar in clean bowl until foamy. Add almonds and Nando’s Extra Hot Pepper Sauce to the foamy mixture, toss to coat nuts completely.
• On silpat or parchment lined cookie sheet spread coated almonds on baking sheet
• Bake 15 minutes or until nicely dry. Cool completely.
• Melt chocolate in microwave or double boiler and stir in Nando’s Extra Hot Pepper Sauce. Fold nuts and fruit into melted chocolate.
• Spread melted chocolate mixture on parchment lined baking sheets and dry. Cool and refrigerate. Break into desired sizes.
   
HOT PERI-PERI DIP
4-6


Ingredients: 250ml cream cheese 60ml hot Peri marinade 10g spring onions, sliced 2ml black pepper 2ml salt Method: Mix all the ingredients together and then place into a serving dish and garnish with spring onion and a sprinkle of black pepper.
   
Hot Polenta Wedges with Peri-Peri grind
4-6


4 cups (1 L) vegetable stock 170 g polenta 120 g coarsely grated parmesan cheese plain flour Sunflower oil Nando’s Hot Peri-Peri Grind Bring stock to boil in medium pan, gradually add polenta, simmer, stirring, about 10 minutes or until polenta is soft and thick.  Remove from heat, stir in cheese.  Spoon polenta into greased deep round cake pan;  cool. Refrigerate until firm.  Turn polenta unto board;  cut into 12 wedges, toss wedges in flour.  Shallow-fry wedges in hot oil in batches until browned. Grind Nando’s Hot Peri-Peri and serve. Serving size:  4 - 6 persons.
   
KINGKLIP IN FRESH LEMON COOKING SAUCE
2-4


Ingredients: 200g kingklip, cut into strips (firm white fish) 300ml Fresh lemon cooking sauce 30ml flatleaf parsley 2ml coarse black pepper Method: 1. preheat oven to 200C 2. Combine fresh lemon cooking sauce, parsley and pepper and pour over the fish in a casserole dish 3. toss to coat and allow to stand for 15 minutes 4. Roast for 5 - 6 minutes or until slightly caramelised and cooked through 5. Garnish with more parsley and a grinding of black pepper
   
LAMB FILLET STUFFED WITH ROCKET
2-4


This really is a dead easy recipe. Ingredients: 500g Lamb fillet (2 medium fillets), Pork fillet can also be used 1 bottle Nando’s Hot Peri-Peri marinade 50g Rocket leaves Method: 1. Slice fillet lengthwise (don’t cut through) and butterfly open. Flatten slightly with a meat chopper or rolling pin. 2. Place in a flat dish and pour over Nando’s hot Peri-Peri marinade. Allow to marinade for 25 min 3. Preheat the oven to Grill 4. Prepare the lamb fillet as follows: Remove from the marinade ( Don’t wipe of excess marinade), place a thick layer of Rocket leaves on one halve of the fillet, and fold the fillet over lengthwise, to cover the leaves and so the fillet has the original closed shape again. 5. Place fillet on a roasting rack on the top shelf of the oven and grill for 5 minutes. Turn around and roast the other side for 5 minutes. 6. Serve hot.
   
LAMB FILLET STUFFED WITH ROCKET
2-4


This really is a dead easy recipe. Ingredients: 500g Lamb fillet (2 medium fillets), Pork fillet can also be used 1 bottle Nando’s Hot Peri-Peri marinade 50g Rocket leaves Method: 1. Slice fillet lengthwise (don’t cut through) and butterfly open. Flatten slightly with a meat chopper or rolling pin. 2. Place in a flat dish and pour over Nando’s hot Peri-Peri marinade. Allow to marinade for 25 min 3. Preheat the oven to Grill 4. Prepare the lamb fillet as follows: Remove from the marinade ( Don’t wipe of excess marinade), place a thick layer of Rocket leaves on one halve of the fillet, and fold the fillet over lengthwise, to cover the leaves and so the fillet has the original closed shape again. 5. Place fillet on a roasting rack on the top shelf of the oven and grill for 5 minutes. Turn around and roast the other side for 5 minutes. 6. Serve hot.
   
Lemon and Herb Vegetarian noodle stir-fry
2 -4


Ingredients 200 g rice noodles 100ml Nando’s lime and cilantro marinade 40 ml sunflower oil 2 medium onions, sliced 2 cloves garlic, crushed 1 aubergine, cubed, slated and drained 1 red pepper, sliced 6 baby marrows, sliced 200 g broccoli, broken into florets 6 patty pans, cut into eighths 100g green beans 50 ml mung bean sprouts 50 g toasted cashew nuts Method: 1.      Bring a large saucepan of water to the boil and cook the noodles according to the instructions on the pack. Drain and rinse noodles with cold water, drain again and set aside. 2.      Place the onion, aubergine, red pepper, marrows, broccoli, patty pans and green beans into the marinade and allow to stand for at least 10 minutes 3.      Heat the oil in a large wok or frying pan. Add the garlic and stir-fry for 30 seconds. 4.      Add the garlic vegetables, except for the sprouts, and stir-fry for 2-3 minutes until vegetables are just cooked, but still firm. 5.      Add the noodles, bean sprouts and nuts and stir to combine. 6.      Continue to stir-fry over a medium heat for 1-2 minutes until noodles are heated through.
   
Lemon and Herb Vegetarian noodle stir-fry
2 -4


Ingredients 200 g rice noodles 100ml Nando’s lime and cilantro marinade 40 ml sunflower oil 2 medium onions, sliced 2 cloves garlic, crushed 1 aubergine, cubed, slated and drained 1 red pepper, sliced 6 baby marrows, sliced 200 g broccoli, broken into florets 6 patty pans, cut into eighths 100g green beans 50 ml mung bean sprouts 50 g toasted cashew nuts Method: 1.      Bring a large saucepan of water to the boil and cook the noodles according to the instructions on the pack. Drain and rinse noodles with cold water, drain again and set aside. 2.      Place the onion, aubergine, red pepper, marrows, broccoli, patty pans and green beans into the marinade and allow to stand for at least 10 minutes 3.      Heat the oil in a large wok or frying pan. Add the garlic and stir-fry for 30 seconds. 4.      Add the garlic vegetables, except for the sprouts, and stir-fry for 2-3 minutes until vegetables are just cooked, but still firm. 5.      Add the noodles, bean sprouts and nuts and stir to combine. 6.      Continue to stir-fry over a medium heat for 1-2 minutes until noodles are heated through.
   
Lemon Green Bean Casserole
Serves 8


6 cups Green Beans (fresh cooked, frozen or canned)
1- 14 oz jar Nando’s Fresh Lemon Cooking & Grilling Sauce
4 tablespoons mayonnaise
½ cup shredded Swiss cheese
½ lb sliced mushrooms
2 tablespoons seasoned bread crumbs

• Preheat oven to 450°
• Mix Green beans and mushrooms in buttered, 3 qt shallow casserole dish.
• Mix Nando’s Lemon Cooking & Grilling Sauce with mayonnaise until smooth & creamy.
• Pour lemon/mayo mixture over the green beans & mushrooms. Sprinkle with cheese and bread crumbs.
• Bake for 20 minutes at 450°
Nandos Home cooking marinades, sauces and recipes
   
LEMON MASHED POTATO FOR FISH
2-4


Ingredients: 1kg potatoes, peeled and cubed 20g margarine salt pepper 200ml coconut milk 200ml Nando’s fresh lemon cooking sauce Method 1. Boil the potatoes until completely soft 2.Drain them and then place them back in the pot and cook off excess moisture 3. Mash the potato until smooth 4. Add the margarine, coconut milk, Nando’s fresh lemon cooking sauce and seasoning and mix well Serve with fish dishes
   
Lime & Cilantro Chicken Casserole
2-6


Traditional Chicken casserole with coriander leaf, mushroom, baby veg and herb dumplings. INGREDIENTS 30ml Sunflower oil 5ml Crushed Garlic 180g Onion, chopped ( 1 medium) 600g Chicken on the bone, (cut into chunks) 120g Petty pans, cut into chunks (1cup) 250ml Dry White wine 70g Zucchini (Baby Marrow) sliced 200g Baby Carrots, 5ml Salt 2.5ml Coarse Black Pepper 15ml Fresh coriander leave, chopped 125ml Water 250ml NANDO’S LIME AND LIME MARINADE (1 bottle) METHOD 1 Heat 30ml sunflower oil in a Casserole with a tight fitting lid. Fry the Garlic and onion till glazy and light brown. 2 Add the chicken and sauté till brown. ( +/- 5 minutes) 3 Add the White wine, salt, pepper and coriander. Stir through 4.Add the vegetables and stir through. 5.Add the NANDO’S lime and coriander marinade and bring to the boil. Add the water and place the lid on the pot. Bring top the boil.
   
LIME AND CILANTRO POTATOES
2-6


Ingredients: 1kg baby potatoes 200ml Nando’s lime and cilantro marinade 20ml olive oil 5g fresh corriander Method: 1. Wash and dry the potatoes 2. cut them in half and place into a roasting tin 3. mix the marinade and olive oil together and pour over the potatoes 4. roast at 200C for 30 minutes or until cooked through 5. Check the seasoning and place in a serving dish 6. Garnish with fresh corriander
   
LIME AND CILANTRO YOGHURT SALAD DRESSING
4-6


Ingredients: 500ml plain greek yoghurt 100ml lime and cilantro marinade 5ml black pepper 10ml salt 5ml chopped corriander Method: 1. Mix all the ingredients together and serve this as a dressing on avocado salads
   
Lime and Coriander fish casserole with dumplings
4-6


1.2 kg frozen hake 30 ml sunflower oil 10 ml Crushed garlic 180g chopped onion 250 g Sliced white mushrooms 1 bottle Lime and coriander Marinade ·                    Cut the frozen hake into 1 inch cubes and place in a sealable bowl- allow to thaw slightly. ·                    Heat the sunflower oil in an electric frying pan and saute the garlic and onions till soft. Add the mushrooms and saute for a further 1 min. ·                    Pour the fish and marinade into the frying pan and stir through. Cover with a lid and simmer for 5 minutes. ·                    Remove the lid, turn heat to high, and spoon spoonfuls of the dumpling batter into the casserole. Place lid firmly on frying pan and simmer with lid on for 10 minutes. Do not remove the lid during this time.. ·                    Garnish with freshly chopped coriander leave. Dumpling Batter 275g All purpose cake flour ( 1 ½ cup) 5ml salt ( 1 tsp ) 7.5 ml Baking powder ( ½ tbls) 2 g dried thyme 2 eggs 80 ml Sunflower oil 120 ml Milk 10ml Lemon juice. Blend all ingredients together to a thick smooth batter . Can be prepared in advance.
   
Macaroni Cheese: Wild herb peri-peri
Serves 4 to 6 as a main course


500g Macaroni 50g Butter/ Margerine 50g ( 5tbs)) Corn Starch ( Maizena 1 L Full Cream milk 60ml NANDO”S WILD HERB PERI PERI 2g ( 1 tsp) Dried Origanum 10g ( 2tsp) Salt 2 Eggs ½ tsp Coarse Black pepper 250g ( 1 packet) Bacon (Optional) shredded 1               Tomatoes, Sliced 500g Cheddar Cheese Boil the macaroni in sufficient salted water till all dente ( according to manufacturer’s instructions Prepare a basic white sauce by melting the butter, adding the corn starch to the butter & stir. Then add the milk and slowly bring to the boil whilst gently stirring to prevent lumps Add the Salt, Pepper, Eggs, Origanum & NANDO”S WILD HERB PERI PERI to the White Sauce and stir through. Add the sauce to the pasta.                Fry the shredded bacon in a pan and stir in with the macaroni.               Spoon ½ of the mixture into an ovenproof casserole dish . Sprinkle with ½ the cheese and top with a layer of tomato slices. Repeat layers, ending with a layer of tomato slices on cheese. Bake in a preheated oven for 15 minutes at 180C                
   
MEDITTERANEAN PERI PASTA
2 -4


Ingredients: 50ml olive oil 500g fish fillet, cut into pieces 2 onions, sliced 5ml garlic, crushed 100g olives, stoned 100g baby tomatoes 5g basil leaves 50ml medium peri peri 200g angel hair pasta, un-cooked Method: 1. Bring a pot of salted water to the boil 2. in a pan heat a little oil, once hot seal the fish then set it aside without cleaning the pan 3. add the onions and garlic and saute for a couple of minutes or until soft. Season well. 4. add the olives, tomatoes, basil amd peri peri to the onion mixture 5. add the pasta to the boiling water and cook until al dente 6. Toss the fish and vegetable mixture through the hot pasta and drizzle with extra olive oil and black pepper
   
NANDO’S SALAD DRESSING (extra Mild)
Serves 12


Here is a recipe for a creamy, slightly chunky dressing that is superb served with a garden salad, with steamed fish, on warm baby potatoes and even tossed with cooked pasta. 2 eggs 750 ml (3 cups) vegetable oil 125 ml (1/2 cup) white wine vinegar 30 ml (2 tablespoons) sugar 2,5 ml (1/2 teaspoon) salt 2,5 ml (1/2 teaspoon) pepper 30 ml (2 tablespoons) Nando’s Extra Mild Lemon Peri-Peri sauce 2 cloves garlic, crushed 250 ml (1 cup) spring onions, chopped 250 ml (1 cup) fresh coriander leaves 250 ml (1 cup) fresh parsley, chopped 1. Blend the eggs in a food processor for 2 minutes. Add the oil in a thin steady stream with the motor running at full speed. 2. Add the rest of the ingredients and blend until smooth. Bottle the dressing and keep in the refrigerator for up to 2 weeks.
   
Nando’s Chile Chocotini
Single Serving


1 oz Frozen Absolute Vodka
1 oz White Crème de Cacao
2 dashes Nando’s Medium Peri-Peri Pepper Sauce

Chill Vodka, White Crème de Cacao and Pepper Sauce and pour over ice
Stir and strain into a chilled small martini glass

Garnish with a Chocolate button covered in Pepper Sauce

   
Nando’s Curry coconut Risotto
4-6


1 Cup Arborio rice
2 Oz Butter
1 tsp Crushed garlic
2 oz chopped onion
1 bottle Nando’s Curry Coconut Cooking & Grilling Sauce
1 can Coconut Milk
1 Head Bok Choy (or one head Chinese cabbage or 1 head butter lettuce
Melt the butter in a pot and lightly fry the onions and garlic. Stir the rice through making sure that it is well covered by the butter. Pour the Nando’s cooking sauce and coconut milk in and stir through. Allow to simmer over a medium heat for 30 – 35 minutes. Stir often to prevent the rice from sticking to the bottom of the pot. Remove from the heat and stir the chopped Bok Choy through the rice.
   
Nando’s Lemon & Caper Sauce with Smoked Salmon
Serves 4-6


1 package smoked salmon
1 -14 oz jar Nando’s Fresh Lemon Cooking & Grilling Sauce
¼ cup capers chopped
½ red onions diced very small

• Place smoked salmon on serving platter. To make salmon presentation nice separate pieces (gives height)
• Drizzle with Nando’s Fresh Lemon Cooking & Grilling Sauce, capers and onions. Garnish with lemon wedges.
Nandos Home cooking marinades, sauces and recipes
   
Nando’s Lemon Chicken Casserole
Serves 6


6 cups cooked broccoli flowerets
2 cups cooked chicken (cubed)
13.5 oz jar Nando’s Fresh Lemon Cooking & Grilling Sauce
4 tablespoons mayonnaise
1/2 cup shredded Swiss cheese
1/2 lb sliced mushrooms
2 tablespoons seasoned breadcrumbs

1. Mix broccoli, mushrooms and chicken in buttered, 3-qt. shallow baking dish.
2. Mix Nando’s Fresh Lemon Cooking & Grilling Sauce with the mayonnaise until smooth and creamy.
3. Pour mixture over the top and sprinkle with cheese and breadcrumbs.
4. Bake at 450 degrees for 20 minutes until hot and bubbly.

Serve with cooked rice and a tossed salad. For dessert, add ice cream with fresh fruit and you have a complete meal in less than 30 minutes. A bottle of Nando’s Peri-Peri Pepper sauce on the table is perfect for those who like a little more heat and spice.
Nandos Home cooking marinades, sauces and recipes
   
NANDO’S MEALIE - Corn Bread BREAD
8


Serve mealie/corn bread warm from the oven 4 eggs 125 ml (1/2 cup) milk 30 ml (2 tablespoons) oil 125 ml (1/2 cup) sugar 250 ml (1 cup) mealie/corn meal 30 ml (2 tablespoons) cake flour 5 ml (1 teaspoon) baking powder 10 ml (2 teaspoons) Nando’s Peri-Peri Grind 2,5 ml (1/2 teaspoon) salt 1 x 410 g-tin creamed sweet corn 1 x 410 g-tin whole mealie/corn kernels, drained Preheat oven to 180 ºC (350 ºF). Grease and line a 22 cm loaf tin. 1.     Beat the eggs, milk, oil and sugar well together. 2.     Mix dry ingredients and then stir it into the egg mixture. 3.     Add the sweet corn and whole mealie/corn kernels. Mix well. The mixture will be quite liquid. 4.     Spoon the mixture into the prepared loaf tin and bake for about 1 ½ hours until a skewer inserted into the loaf comes out clean. Cover the mealie/corn bread with aluminum foil for the last ½ hour to prevent it from baking to brown. Serve warm from the oven.
   
Nando’s Peri-Peri Chocolate Truffles
Makes about 18 pieces


1/3 cup whipping cream
1-Tablespoon Nando’s Hot Peri-Peri Pepper Sauce
6 oz semi sweet chocolate, coarsely chopped (can substitute chocolate chips)
1 1/2 Tablespoons unsweetened cocoa

Combine cream and Peri-Peri sauce in 1-quart pan. Stir over low heat until blended and bubbly. Add chocolate and stir over low heat until chocolate melts and blends with cream. (Add additional Peri-Peri if desired). Pour into small glass dish, cover and chill slightly until firm enough to shape. Scoop out rounded teaspoonfuls and quickly roll in hands into 1-inch balls. Roll in cocoa powder to coat. Cover and chill until firm. Keeps in airtight bowl in refrigerator for up to 3 weeks.
   
Nando’s Peri-Peri Stuffing
1-2 Birds


5 Onions, Medium, chopped
2 tbs Sage, fresh. Chopped
1 cup Breadcrumbs
1 tbs Butter
10z Nando’s Garlic Peri-Peri Pepper Sauce
1 egg
Salt and pepper to taste
Sautee onions and butter in a skillet and add chopped sage & Nando’s Garlic Peri-Peri. Stir through and remove from heat. Add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg. Refrigerate till use. Sufficient for 2 medium chickens or 1 turkey
   
Nando’s Peri-Peri Stuffing
1-2 Birds


5 Onions, Medium, chopped
2 tbs Sage, fresh. Chopped
1 cup Breadcrumbs
1 tbs Butter
10z Nando’s Garlic Peri-Peri Pepper Sauce
1 egg
Salt and pepper to taste
Sautee onions and butter in a skillet and add chopped sage & Nando’s Garlic Peri-Peri. Stir through and remove from heat. Add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg. Refrigerate till use. Sufficient for 2 medium chickens or 1 turkey
   
Nando’s Sweet Apricot Peri-Peri Pork Chops
Serves 6


6 boneless pork chops – approximately 6 oz each, pounded to 1/2" thick
14.5 oz jar Nando’s Sweet Apricot Cooking & Grilling Sauce
1 large apple sliced thinly sliced (Granny Smith or Pippin)
3 to 4 tablespoon olive oil
1/2 cup dried cranberries

1. Pound chops to 1/2" thick and season both sides with salt & pepper
2. Heat olive oil in heavy large skillet over medium high heat.
3. Sauté sliced apples approximately 3 minutes and remove from pan.
4. Brown chops in same pan approximately 3 minutes per side until golden brown.
5. Add Nando’s sauce to pan, return sautéed apples to pan and sprinkle with cranberries. Mix sauce and fruit gently over pork.
6. Cover and simmer on low for 15 minutes.

These pork chops are incredible with garlic mashed potatoes and fresh green beans. Serve plenty of crusty sourdough bread to soak up this delicious, fruity sauce with a delightful hint of peri peri heat.
   
NANDO’S WILD HERB BUTTER
6


Use this flavored butter as a delicious topping for grilled or pan-fried steak, chicken, fish or vegetables. The butter can be prepared up to a week ahead, or wrapped into plastic wrap and stored in the freezer for 3 months. 125 g butter, softened 20 ml (4 teaspoons) Nando’s Wild Herb Peri-Peri Sauce 5 ml (1 teaspoon) fresh garlic, crushed 15 ml (1 tablespoon) fresh parsley, finely chopped 1. Beat all the ingredients together until combined. 2. Spoon the butter onto a piece of greaseproof paper and shape into a log 4 cm x 15 cm. Refrigerate until firm. Cut into slices and use as required.
   
NANDOS BBQ POTATOES
4


300g medium new potatoes 2tbsp olive oil 25g margarine 3 tsp Nando’s BBQ marinade Put the potatoes in a saucepan Add cold water to cover and bring to the boil Add salt and cook until tender Drain and slice into 5mm rounds Heat a frying pan Add 1 tbsp of oil and a piece of margarine As soon as it sizzles, add the sliced potatoes Fry on both sides until golden Add the Nando’s BBQ Marinade Cook over low heat to warm through Garnish with fresh herbs Serve immediately
   
Pan-fried sole sautéed in Nando’s X-tra mild Peri-Peri with couscous
4


4 baby soles, cleaned and dressed 50g All purpose flour 5g ( 1 tsp) Salt 2g ( ½ tsp) White pepper 50g Butter 30ml (2 tbs) NANDO”S EXTRA MILD PERI-PERI 15ml (1 tbs) Lemon juice SALAD: 400ml cous cous – dry 440ml cold water 1 cucumber, cubed small 10 Rosa tomatoes cut in half 1 bunch spring onions, sliced 10g parsley, chopped 1 lemon, juice and zest 30ml Nando’s Extra mild Peri-Peri 70ml olive oil › Season Soles on a flat surface and dip in flour › Melt butter in frying pan and heat slightly. Be careful not to burn butter › Add Soles and fry gently on both sides (4 minutes a side or until flesh is firm). › Add Peri-Peri and Lemon juice and simmer for a further 30 seconds. › For the salad: pour the cold water over the cous cous and allow to stand for 10 minutes. Fluff it up with a fork and season well with salt and pepper. › Add the remaining ingredients and toss together. › Check seasoning and serve with the sole › Serves 4 people.
   
PANZANELLA WITH A TWIST
2-4


INGREDIENTS: 1kg roma tomatoes, peeled 250g mozzarella balls 1 can chickpeas and/or can cannelloni beans - drained 30ml capers, rinsed in water 200g fine green beans, blanched and cut into thirds 10g fresh basil leaves 3 bell peppers, skinned and cut into petals 100g black olives, pitted Dressing: Juice of the tomatoes 2 cloves garlic, crushed 75ml vinegar 300ml olive oil 30ml sugar 15ml Nando’s hot Peri Grind METHOD: 1. Cut the tomatoes into 8 petals, reserve the seeds and juice (place it in a sieve to drain into a bowl) 2. mix all the salad ingredients together in a large bowl 3. Mix the dressing ingredients together and toss into the salad 4. leave the salad, covered, for at least 4 hours or overnight for the flavors to infuse Serving suggestion: serve the salad with chunky, warm Chiabbata bread
   
PEAR AND WATERCRESS SALAD
2-4


Ingredients: Dressing: 125ml Nando’s garlic peri-peri 50ml olive oil 10ml parsley, chopped Salad: 10g watercress 5g mixed baby leaves 1 pear, sliced 10g carrot sticks 1 pepper, cut into sticks Method: 1. Mix dressing ingredients together and set aside 2. Mix the watercress and baby leaves together and then place in a salad bowl 3. Place the remaining ingredients decoratively onto the leaves and drizzle with the dressing
   
PERI COUSCOUS
2-4


Ingredients: 500g couscous 550ml water 250g ripe, peeled tomatoes 1 onion chopped 5ml garlic salt pepper sugar 30ml Nando’s peri peri Method: 1. Place the couscous in a bowl and cover with the water. In a small pot fry the onion and garlic, add the tomato and simmer 2. allow the sauce to cook down to a thick consistency 3. season well with salt, pepper, sugar and peri peri 4. stir this mixture into the soaked couscous and fluff it up with a fork serve as a side item or with vegetables as a salad
   
Peri Cranberry Salsa
Serves 12


2 1/2 cups of Port
1 12 –ounce package of fresh cranberries, coarsely chopped
1 8-ounce package of dried cherries, soaked in Port
3 teaspoons Nando’s Hot Peri-Peri Pepper Sauce
½ cup of candied ginger, chopped
1 cup Mandarin orange segments (drained)
2 avocado’s – peeled and diced

• Bring Port to a simmer.
• Remove from heat, add cherries. Let cherries soak for an hour to absorb moisture, drain.
• Add ginger, cranberries, Mandarin orange segments, avocado and Nando’s Hot Pepper Sauce. Garnish with orange zest and fresh green chili.

Tip: Save the mandarin orange syrup and add to salsa if needed.
   
Peri Humus/Houmous
2-4


1 cup Houmous ¼ cup Nando’s Garlic Peri peri sauce 1 tsp Ground cumin ( optional) Blend houmous , garlic peri peri and cumin together and place in serving bowl. Refrigerate before serving. Can be kept overnight if covered and should be used within 2 days.
   
PERI MEATBALLS
2-4


Ingredients 800g minced beef or lamb 1 onion, grated 5ml garlic, crushed 5ml thyme leaves 10ml fresh parsley, chopped 250ml rolled oats 1 egg 10ml Nando’s hot Peri grind 100ml oil 100ml cake flour Method 1. Mix all the ingredients except the oil and flour together 2. Heat the oil in a deep saucepan 3. Shape the meat mixture into small balls 4. fry until brown and just cooked through (must still be juicy) 5. Season with more Nando’s hot grind whilst hot 6. Serve with mashed potatoes
   
Peri Peri Nutty Chicken
4 to 6 servings


This will give you an idea of how Nando’s works with chicken! 8 chicken portions, drumsticks or thighs 3 tablespoons Nando’s Peri Peri Sauce, more if you like it hot 1/4 cup vegetable oil, peanut preferred to oil the baking dish 2 tablespoons soy sauce 2 tablespoons creamy peanut butter 1 clove garlic, crushed 1/3 cup finely chopped peanuts or cashews 2 tablespoons finely chopped cilantro Salt and freshly ground black pepper Preheat the oven to 400 degrees F. Season the chicken pieces with salt and pepper and place in a single layer in a well greased baking dish. Bake in the oven for 30 minutes or until they become brown and crisp. Place the Nando’s Peri Peri Sauce, soy sauce, peanut butter, and garlic in a saucepan and stir to combine. Heat the sauce over a low heat, stirring frequently until smooth. Stir in the nuts. Brush the chicken generously with the sauce and continue to bake for an additional 15 to 20 minutes. Heat Scale: Medium
   
Peri Quick Hot Peri-Peri Cornbread

1 box corn muffin mix
1/2 cup grated sharp cheddar cheese
1/2 cup canned corn
1/2 cup Nando’s Roasted Reds Cooking & Grilling Sauce
1 tsp. Nando’s Extra Peri-Peri Pepper Sauce! (optional)

Follow directions for corn muffins then add all other ingredients and bake as directed. However, they may need to bake a few minutes longer than box directions.
   
Peri Quick Spiced Caramel Apples
Serves 6


6 apples (green or red)
14 oz caramel (easiest to use individually wrapped caramels)
2 tablespoons milk
1 tablespoon Nando’s Hot Peri-Peri Pepper Sauce

• Lightly butter cookie sheet
• Remove stem from apples and insert craft or popsicle stick
• Microwave caramels until melted, whisk in milk and Nando’s Pepper Sauce
• Let mixture cool slightly
• Dip apples in caramel mixture and place on cookie sheet to harden

For EXTRA Special Peri Peanut Apples:
Whip one egg white with 2 tablespoons sugar (whip until foamy)
Add 1 ½ cups raw peanuts to the egg white mixture and coat well. Bake peanuts for 10 minutes at 2500 until dry. Cool and crush nuts. Dip apples in hot caramel mixture, roll in nuts immediately.
Nandos Home cooking marinades, sauces and recipes
   
Peri Quick Spinach Artichoke Dip
Serves a crowd


10 oz frozen chopped spinach (thawed and drained)
1 cup mayonnaise
1 cup chopped artichoke hearts
2 tablespoons Nando’s Garlic Peri-Peri Pepper Sauce
1 tablespoon Nando’s Hot Peri-Peri Pepper Sauce

• Mix ingredients thoroughly. Heat in microwave for 5 minutes (high power) Serve in sour dough bread bowl.
Nandos Home cooking marinades, sauces and recipes
   
PERI TOMATO AND FISH SOUP
2-4


Ingredients: 4 lg. red bell peppers, chopped 1/2 cup onion, chopped 1/4 cup apple, peeled and chopped 1/4 cup carrot, peeled and chopped 1 tbsp. vegetable oil 4 cups vegetable stock Nando’s Medium Peri-Peri Grind 200g fish fillet, cubed Method: Saute peppers, onions, apples, carrots, and vegetable oil, stirring frequently, for 5 to 7 minutes, until onions are translucent but now browned. Then add the stock and freely grind the Nando’s Medium Peri-Peri Grind over the mixture . Bring to a boil over high heat. Reduce heat and simmer, partially covered, for 25 minutes. Puree soup in a blender or food processor fitted with a steel blade. Return soup to the saucepan. Bring to the simmer and add the fish and one more grind of the Nando’s Medium Peri-Peri Grind. Poach the fish until just cooked and Serve hot with crispy bread
   
Peri-Peri Bittersweet Hazelnut Cranberry Bark

Created especially for Nando’s by Chef Darryl O’Donnell.

Makes 2 cookie sheets

2 lbs Bittersweet Chocolate (Belgium)
4 oz of Hazelnuts, blanched
1 Egg white
2 cups of granulated sugar
6 oz of dried cranberries
2 oz of Nando’s Extra Hot Peri-Peri Pepper Sauce

Preheat oven to 350 F. Whip together sugar and egg white. Add Peri-Peri and mix well. Add hazelnuts to egg white mixture and fold until Hazelnuts are well covered. Place nuts in cookie tray and roast in oven until golden brown (10 – 15 minutes). Let it cool. Melt chocolate in microwave – don’t boil, just melt. Fold nuts and dried cranberries into melted chocolate and spread on a cookie sheet lined with parchment or wax paper. Place in refrigerator until set (10 – 15 minutes)
Nandos Home cooking marinades, sauces and recipes
   
Peri-Peri cheese souffles
6


(recipe must be made just before serving) 25 g packaged breadcrumbs 60 g butter 50 g plain flour 375 ml low-fat milk 4 egg yolks Nando’s Medium Peri-Peri grind 60 g grated cheddar cheese 6 egg whites Grease 6 ovenproof dishes (1 cup/250 ml capacity), sprinkle with breadcrumbs, shake away excess breadcrumbs. Melt butter in pan, add flour, cook, stirring, until mixture bubbles. Remove from heat, gradually stir in milk.  Stir over heat until mixture boils and thickens;  transfer to large bowl;  cool 5 minutes.  Stir in egg yolks, grind in Medium Peri-Peri and cheese. Beat egg whites until soft peaks form.  Fold egg whites into Peri-Peri mixture in 2 batches.  Spoon mixture evenly into prepared dishes (place on oven trays).  Bake in moderately hot oven (120 °C) about 20 minutes or until souffles are browned. Serving size:  6 persons
   
Peri-Peri Chocolate Almond Cookies
Makes about 2 dozen


1 1/2 cups semi sweet chocolate chips
1/2 stick butter
1/2 cup granulated sugar
1 large egg, slightly beaten
1 1/2 teaspoons vanilla
1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2teaspoon baking powder
3 tablespoons Nando’s Peri-Peri Pepper Sauce(medium, hot or extra hot)
1/2 cup chopped almonds

Preheat oven to 350 degrees and lightly grease cookie sheet or use parchment paper to cover. Melt 1 cup of chocolate chips in microwave in glass bowl on medium for 2 -3 minutes, stirring after 2 minutes, until chocolate is melted. Stir in Peri-Peri Pepper sauce and cool. In large bowl, cream together butter and sugar. Add beaten egg and vanilla to butter mixture. Stir in melted chocolate.
Combine flour, salt, cinnamon and baking powder in bowl. Gradually add flour mixture to butter mixture, mixing well after each addition. Stir in almonds and remaining _ cup chocolate chips. Drop by rounded tablespoons onto baking sheet, leaving about 2 inches between the cookies. Bake for 8 to 10 minutes and cool. These are delicious served with vanilla ice cream.
   
Peri-Peri Kale with Bacon
Serves 6


3 large bunches fresh kale
¼ pound thick sliced bacon
2 tablespoons Nando’s Garlic Peri-Peri Pepper Sauce
1 onion chopped
1 clove garlic chopped
1 cup vegetable stock

• Rinse kale under cool running water. Pat dry and chop coarsely.
• Sauté bacon, onions and garlic over medium heat. Add kale and Nando’s Garlic Pepper Sauce. Sauté until dry. Add vegetable stock simmer gently until tender.
   
Peri-Peri Ketchup

2 cup Premium Quality Ketchup
½ cup Nando’s Hot Peri-Peri Pepper Sauce
Spice up hot dogs, burgers, and fries by blending Nando’s Hot Peri-Peri into your favorite ketchup. The flavor will develop upon standing, so the best is to make a bottle full and leave in the fridge to use as needed. Use within 7 days
   
Peri-Peri Milk Chocolate Almond & Coconut Bark

Created especially for Nando’s by Chef Darryl O’Donnell.

2 lbs Milk Chocolate
4 oz of whole Almonds, blanched
1 Egg white
2 cups of granulated sugar
6 oz of shredded coconut flakes
2 oz of Nando’s Extra Hot Peri-Peri Pepper Sauce

Preheat oven to 350 F. Whip together sugar and egg white. Add Peri-Peri and mix well. Add almonds to egg white mixture and fold until Almonds are well covered. Place nuts in cookie tray and roast in oven until golden brown (10 – 15 minutes). Let it cool. Melt chocolate in microwave – don’t boil, just melt. Fold nuts and shredded coconut flakes into melted chocolate and spread on a cookie sheet lined with parchment or wax paper. Place in refrigerator until set (10 – 15 minutes)
Nandos Home cooking marinades, sauces and recipes
   
Peri-Peri Peas with Bacon, Garlic & Parsley
Serves 6


7 bacon slices
2 10 oz. packages thawed, frozen peas
2 tablespoons chopped flat leaf parsley
2 tablespoons butter
2 tablespoons Nando’s Garlic Peri-Peri Pepper Sauce

Sauté bacon until crisp and brown. Transfer bacon to paper towel to drain. Discard all but two tablespoons bacon drippings. Add peas, butter and garlic peri-peri pepper sauce to pan and sauté 5 minutes. Return bacon to pan. Transfer to bowl and sprinkle with chopped parsley.
   
Peri-Peri quick Polenta
Serves 12


8-1/2 cups water
6 tablespoons butter
4 tablespoons Nando’s Peri-Peri Pepper Sauce
2-1/2 teaspoons salt
1/2 cup shredded cheese (mozzarella, pepper jack, provolone)
1/2 cup shredded Parmesan
2-1/2 cups yellow cornmeal

Combine water, butter, and salt in large pot and bring to rolling boil. Gradually add cornmeal whisking constantly. Reduce heart and simmer until soft and thick stirring constantly about 8 minutes. Remove from heat. Stir in Nando’s Peri-Peri Pepper Sauce and shredded cheese to melt.

Serve polenta in large bowls topped with Roasted Reds Chicken and Sweet Bell Pepper Simmer. Top with additional shredded Parmesan if desired.
   
Peri-Peri Roast Chicken with Sweet Apricot Butter Squash
Serves 4


1 chicken (3 to 3 ½ lb) quartered
3 tablespoons olive oil
1/4 teaspoon salt
1 tablespoon Nando’s Medium Peri-Peri Pepper Sauce
1 small butternut squash (about 2 ¼ lb) peeled and cut into 1inch cubes
1 tablespoon water
2 tablespoons Nando’s Sweet Apricot Cooking & Grilling Sauce

• Preheat oven to 450°. Coat the chicken pieces with oil, salt and Nando’s Medium Pepper Sauce. Place skin side up in roasting pan.
• Toss the squash in oil and Nando’s Sweet Apricot Cooking and Grilling Sauce add to roasting pan.
• Cook chicken for approximately 20 minutes until done. Remove from pan and continue baking for additional 10 minutes until legs and squash are cooked through.
• Cover with foil finish cooking legs and squash approximately 10 minutes.
Nandos Home cooking marinades, sauces and recipes
   
Peri-Peri Scari Bloody Meri
Single Serving


1 ½ oz cold vodka
6 oz tomato juice
2 teaspoons Nando’s Garlic Peri-Peri Pepper Sauce
Nando’s Extra Hot Peri-Peri Pepper Sauce (to taste)

Mix all ingredients and pour over ice in high ball glass

Garnish with lime wedge, celery stick, olive or chili pepper
Nandos Home cooking marinades, sauces and recipes
   
Peri-Peri Southern Fried Okra
Serves 8-10


1 lb fresh okra
2 eggs beaten
¼ cup buttermilk
1 cup flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon Nando’s Hot Peri-Peri Pepper Sauce
8 cups vegetable oil

• Wash and slice okra, pat dry
• Mix eggs, buttermilk, Nando’s Hot Pepper Sauce and pour over okra let stand 10 minutes to absorb liquid.
• In separate bowl mix flour, cornmeal and baking powder. Dredge okra slices in flour mixture. Fry okra in 2 -3 inches oil at until golden brown. Dry on paper towels sprinkle with salt while hot.
• Serve plain or with Nando’s Roasted Reds Ranch Dip.
   
Peri-Peri Spiced Corn Bread
Serves 8


1 cup yellow cornmeal
½ cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
¾ teaspoon salt
¾ cup canned creamed corn
¼ cup unsalted butter melted
1 large egg beaten
3 tablespoons Nando’s Medium Peri-Peri Pepper Sauce

• Preheat oven to 375°. Butter 8-inch baking pan.
• Whisk cornmeal, flour, sugar, baking powder and salt in large bowl. Add creamed corn, butter, egg and Nando’s Medium Pepper Sauce. Stir until blended.
• Bake for 20 minutes at 375°.
   
Peri-Peri Squash Soup
Serves 4


1 lb. peeled butternut or acorn squash (can use 1/2 lb each)
1/2 cup butter
1 medium onion finely chopped
3 1/2 cups chicken or vegetable stock
2 cups milk
Pinch grated nutmeg
Salt & pepper to taste
6 tablespoons grated Parmesan
4 tablespoons Nando’s Peri-Peri Pepper Sauce
(any heat)

Chop squash into 1" cubes. Heat butter in large pan over medium heat. Add onion and cook until softened approximately 6-8 minutes. Stir in squash and cook 2-3 minutes more. Add broth and simmer 15 minutes. Remove from heat and puree soup in blender or food processor. Return to pan, add milk, nutmeg, salt & pepper and return to gentle simmer. Stir in Parmesan cheese. Ladle into bowls and top each with a swirled tablespoon of Nando’s Peri-Peri Pepper sauce.
Nandos Home cooking marinades, sauces and recipes
   
Peri-Peri Wild Rice Aragula and Apricot Salad
Serves 8


4 cups of wild rice, cooked
1 cup of Almond slithers
1 cup of dried Apricot, chopped
1/2 red onion, chopped
1 red bell pepper, sliced thinly
2 green onions, chopped
3 tablespoons Nando’s Peri-Peri Pepper Sauce (any variety)
3 tablespoons fresh lime juice
3 tablespoons olive oil
2 tablespoons of fresh mint, chopped
Freshly ground salt and pepper to taste
3 cups of fresh Aragula

Combine all ingredients. Grind salt and pepper generously over salad. Mix well, chill and serve.
   
Peri-Red Pepper Soup
2-4


Ingredients: 4 lg. red bell peppers, chopped 1/2 cup onion, chopped 1/4 cup apple, peeled and chopped 1/4 cup carrot, peeled and chopped 1 tbsp. vegetable oil 4 cups chicken stock or vegetable stock Nando’s Hot Peri-Peri Grinder Method: Saute peppers, onions, apples, carrots, and vegetable oil, stirring frequently, for 5 to 7 minutes, until onions are translucent but now browned. Then add the stock and freely sprinkle the Nando’s Hot Peri-Peri grinder. Bring to a boil over high heat. Reduce heat and simmer, partially covered, for 25 minutes. Puree soup in a blender or food processor fitted with a steel blade. Return soup to the saucepan.
   
PERI-SICILIAN CAPONATA
6


Enjoy the authentic flavor of this eggplant stir-fry as part of the antipasto table. Serve it piled onto brochette. 2 eggplants 2 sticks celery 1 each red, yellow and green bell peppers 1 onion, chopped 100 ml (2/5 cup) olive oil 75 ml (5 tablespoons) tomato paste 60 ml (4 tablespoons) capers, drained 60 ml (4 tablespoons) currants 75 ml (5 tablespoons) white wine vinegar 50 ml (1/5 cup) sugar 15 ml (1 tablespoon) Nando’s Medium Peri-Peri Sprinkle (or more to taste) salt and black pepper to taste 60 ml (4 tablespoons) toasted almonds 60 ml (4 tablespoons) basil leaves, chopped 60 ml (4 tablespoons) mint leaves, chopped 1. Cut the eggplants, keeping the skins on, into 4 cm chunks. Cut the celery into thick slices. Cut the peppers into large pieces. 2. Heat the olive oil in a large frying pan and add the onion. Fry gently until the onion is soft 3. Add the rest of the vegetables and fry until cooked, about 20 minutes. Stir in the tomato paste, capers, currants, vinegar and sugar. Season to taste with salt and pepper. 4. Serve hot or cold sprinkled with the toasted almonds, basil and mint.
   
Peri-Tuna Carpacio
2-4


1. wrap the tuna in plastic and crust freeze (freeze until the outside of the fish is firm and therefore easy to cut) 2. slice the fish on a gravity slicer or with a knife as thin as possible 3. lay the slices onto a plate which has been wiped with olive oil (this prevents the fish sticking when you try to lift it) 4. Season the fish with a generous amount of Nando’s Medium Peri grinder and drizzle with more olive oil Serve immediately
   
PORTUGUESE BBQ WINGS
4


Marinade 1 kg chicken wings in 270g NANDO’S Portuguese Steak marinade. Thread onto skewers (easier to turn on the BBQ) and cook on medium hot grid for approx. 10 minutes, turning and basting often. Alternatively, arrange the chicken wings on a baking tray and cook in a 180 C oven for 30-40 minutes until brown and tender.
   
PORTUGUESE MARINADED LAMB FILLETS STUFFED WITH SPINACH AND OLIVE TAPENADE
4


500g whole lamb fillets (about 2 fillets) 1 Bottle Nando¡¯s Portuguese BBQ marinade 150g Spinach leaves 5ml Nutmeg 100ml olive tapenade Cut the fillets lengthwise, taking care not to cut through the middle. Place in a flat dish and pour over the Nando¡¯s Portuguese BBQ marinade. Allow to marinade for 15 minutes. Preheat the oven to 180¢ªC. Remove fillet from marinade and place on a roasting tray. Place the spinach leaves and a sprinkling of nutmeg, salt and pepper into the centre of the fillets, and fold the 2 halves together. Pin with toothpicks to prevent the filet from opening up during cooking. Bake for 20-25 minutes at 180¢ªC. Serve with Cous Cous or savoury rice.
   
Portuguese Style Cornish Game Hens
Serves 2


2 Cornish Game Hens
Nando’s Garlic Peri-Peri Pepper Sauce
Nando’s Lime & Cilantro Marinade & Grilling Sauce

Butterfly Cornish Game Hens. Lightly pound to flatten. Add generous amounts of Nando’s Garlic Pepper Sauce and 1/2 a jar of Nando’s Lime & Cilantro Marinade. Marinade in zip lock bag for 30 minutes up to 3 days, refrigerated. Prepare BBQ (medium to high heat). Grill until chicken is cooked through, turning occasionally and basing with marinade, approximately 20 - 25 minutes. Garnish with roasted lemon halves.
   
Quick Pear Tarts with Vanilla Ice Cream and Brandy
Serves 4


2 sheets prepared puff pastry (thawed) 17.3 oz package
2 large pears – peeled, halved, cored and thinly slices
2 tablespoons melted butter
4 tablespoons sugar
4 tablespoons (generous) Nando’s Sweet Apricot Cooking & Grilling Sauce

Preheat oven to 425 degrees (F). Roll puff pastry on floured surface to 1/8" thickness. Using a 6" plate as a guide cut two rounds from pastry sheet. Repeat with 2nd sheet cutting 4 rounds total. Using 1/2 pear for each tart, fan pear slices thinly in center of each round. Brush pears with melted butter and 1 tablespoon each of sweet apricot sauce. Sprinkle 1-tablespoon sugar on each tart.

Bake until tender and pastry is golden brown (approximately 20-25 minutes). Transfer to plates and top with a scoop of vanilla ice cream drizzled with brandy.
   
Ranch Dip with Roasted Red Cooking
Serves a crowd


16 oz sour cream
8 oz whipped cream cheese
14 oz Nando’s Roasted Red Cooking & Grilling Sauce

• Whip all ingredients.
• Serve with celery and carrot sticks.
• For those more adventurous add 2 Tablespoons Nando’s hot pepper sauce.
• For no clean up required serve in hollowed out half a red bell pepper.
   
RICE NOODLE PANCAKES
2-4


Ingredients: 150g dried rice noodles 15g corriander leaves 15ml sliced spring onion 5ml garlic, crushed 100ml corn kernels, roughly chopped oil for frying 200ml crème fraiche 30ml Nando’s extra mild peri peri Method: 1. Place the noodles in a bowl and cover with boiling water. Set aside for 10 minutes then drain and rinse in cold water 2. Drain the noodles well by squeezing them between sheets of kitchen towel 3. Mix the noodles with all the remaining ingredients (corriander, spring onion, garlic and corn) 4. season well 5. Heat oil in a pan and fry a small patty (2 TBSP) of the mixture at a time, flatten with a spatula whilst frying 6. once golden turn and fry the otherside 7. drain on kitchen paper 8. Mix the crème fraiche and Nando’s extra mild Peri peri together and season well 9. Place a dollop of the crème fraiche onto each pancake and garnish with fresh corriander
   
Roast Chicken with Celery & Nut Stuffing
4-6


2 cups Brown Rice, Cooked
3lb Whole Chicken
1cup Green Apple, peeled, cut into ½ inch chunks
½ cup Celery cut into ½ cm slices
¼ cup Pecan nuts, coarsely chopped
1 tbs Nando’s Medium Peri-Peri Pepper Sauce
1 tsp salt
1tbs chopped Thyme
Salt and pepper to season
1tbs Sunflower oil
1 jar Nando’s Sweet Apricot Cooking & Grilling Sauce
Preheat oven to 190/375F/Gas 5 Mix cooked brown rice, apple chunks, pecan nuts, Nando’s Medium Peri-Peri Grinder and thyme and stuff into the chest cavity of the chicken. Peg cavity close with tooth picks. Rub Paprika into the chicken, and drizzle with the sunflower oil, Season. Place chicken in a roasting pan with the breast side down. Pour ½ of the Nando’s Sweet Apricot Cooking & Grilling Sauce over the chicken, cover with a lid or foil, and place in the oven. Broil for 30 min ( covered), then remove lid/ foil, pour over remaining sauce and roast open for a further 30 minutes
Nandos Home cooking marinades, sauces and recipes
   
ROAST VEGETABLE AND SWEET APRICOT PATE
2-4


Ingredients: 500g sweet potato, peeled and cubed 1 onion, diced 1 red pepper, cubed 400g aubegine, cubed 2 tomatoes, diced 10 spring onions, sliced 20ml olive oil salt pepper 100ml Nando’s sweet apricot cooking sauce Method: 1. Preheat oven to 230C 2. Place all the vegetables into a roasting tin and drizzle with olive oil, salt and pepper 3. toss together well and roast for 45 minutes or until soft and beginning to caramelize. Halfway through cooking add the Nando’s sweet apricot cooking sauce 4. Transfer mixture to a blender and process until smooth 5. Season well and serve with fresh bread
   
ROAST VEGETABLE TOWERS
2-4


2 Medium sized Brinjals, cut into ¼ inch slices, and soaked in salt water 1 Big onion, sliced into 1/8 inch slices 2 Firm ,ripe large tomatoes cut into ¼ inch slices 250g Nando’s Sundried tomato 50ml Olive oil Salt and Coarse black pepper to taste. METHOD; 1. Preheat oven to 180°C. 2. In a oven proof dish, layer a layer of brinjal slices, ensuring that slices don’t overlap or touch each other. 3. Place a slice of onion rings onto each brinjal slice, ( removing rings from the onion until the remaining slice has the same diameter as the brinjal slices. 4. Spoon marinade onto each stack 5. Place a slice of tomato onto each stack, Season with salt and pepper. 6. Place a slice of brinjal onto each stack and spoon another spoonful of marinade mix onto each sliceof brinjal. 7. Drizzle with olive oil and the remainder of the marinade. 8. Bake in a preheated oven for ±20 min
   
Roasted BBQ Potatoes
Serves 6


10 large red skinned potatoes (about 5 lbs) quartered
1 bottle Nando’s Peri-Peri BBQ Marinade
1 to 3 Tablespoons Nando’s Peri-Peri Pepper Sauce if a little extra kick is desired (any variety)

Preheat oven to 400 degrees. Toss potatoes in large bowl with Nando’s Peri-Peri BBQ sauce. Add extra Peri-Peri Pepper sauce if desired. Transfer potato mixture to large rimmed baking sheet covered with foil. Spread potatoes evenly and bake until brown and tender, stirring occasionally, about 55 minutes. Sprinkle with a little garlic salt for a finishing touch.
   
Roasted Butternut Squash Soup served with a dollop of Coconut Curry Crème Fraiche
12 servings


2 1/2 lbs of butternut squash, peeled, seeded, cut into 1/2-inch pieces Olive oil
Balsamic Vinegar
5 tablespoons of butter
2 large yellow onions, peeled and chopped
2 cups of carrots, peeled and chopped
2 Granny Smith Apples, peeled and chopped
1 Pear, peeled and chopped
2 cloves of garlic
2 teaspoons fresh ginger, chopped
4 cups chicken broth
2 cups fresh orange juice
2 cups Nando’s Curry Coconut Cooking & Grilling Sauce
2 cups Crème Fraiche
Fresh mint for garnish

Preheat the oven to 450F. Place butternut on lined baking sheet and drizzle with olive oil and a splash of balsamic vinegar. Roast squash until golden brown and tender. Melt butter in a large stock pot over medium-high heat. Add garlic, ginger, onion and carrot; sauté until slightly browned. Mix in apples and pear and roasted squash. Add chicken stock and orange juice and bring to boil. Add 1 cup Nando’s Coconut curry Cooking & Grilling Sauce. Cover and reduce heat. Simmer until apples are tender, stirring occasionally, about 20-30 minutes. Cool slightly. Puree soup in blender. Return to pot and bring gentle simmer Ladle soup into bowls. Drizzle with coconut curry crème fraiche. Top with fresh mint.

For Coconut Curry topping, add one cup of Nando’s Coconut Curry Cooking & Grilling Sauce to 2 cups of Crème Fraiche. Place in a small bowl to serve on the side.
Nandos Home cooking marinades, sauces and recipes
   
Roasted Corn with Garlic Peri-Parmesan Butter
Serves 4


5 Tablespoons butter, room temperature
3 Tablespoons Nando’s Garlic Pepper Sauce
2 Tablespoons grated Parmesan or Romano Cheese
4 large ears husked corn
Corn Oil

Blend butter, Nando’s Garlic Peri-Peri Pepper Sauce and cheese with fork. Season with salt and pepper.

Prepare BBQ (medium-high heat). Brush corn with corn oil and sprinkle with salt & pepper. Grill corn until tender and brown in spots, turning frequently. Spread the Peri-Peri Garlic butter on the hot corn and serve immediately.
Nandos Home cooking marinades, sauces and recipes
   
Roasted Corn, Zucchini and Wild Rice Salad
12 servings


2 cups of wild rice, cooked
1 10-ounce package of frozen corn kernels, roasted
6 Zucchinis, sliced and roasted
2 large Poblano Chilies, roasted, seeded, peeled and chopped
1 large bunch of radishes, trimmed, sliced into rounds
1 large red onion, chopped
1/2 cup of fresh, chopped cilantro
Salt and black pepper to taste
2 tablespoons of olive oil
1 tablespoon of fresh lime juice

Combine all ingredients in a large mixing bowl and stir. Transfer to a serving dish.
   
Roasted Reds Chicken & Sweet Bell Pepper Simmer
Serves 6


1 lb boneless, skinless chicken breasts cut into 1 inch cubes
1 14 oz jar Nando’s Roasted Reds Cooking & Grilling Sauce
1 large yellow or green bell pepper, seeded and diced
1 medium red onion coarsely chopped
1/2 lb sliced mushrooms – preferably fresh
2 tablespoons olive oil

1. Heat oil in large skillet over medium high heat. Add chicken and sauté until brown, about 3 minutes. Remove chicken from pan and keep warm
2. Add onion, bell pepper and mushrooms and stir until softened. Return chicken to pan and add Nando’s Roasted Red Cooking Sauce.
3. Reduce heat, cover, simmer gently on low for 20 minutes.

Serve over cooked rice or pasta. Add a crisp green salad and lightly steamed vegetables for a quick, gourmet meal. For a little more heat, add your favorite Nando’s Peri Peri Pepper sauce to taste.
Nandos Home cooking marinades, sauces and recipes
   
Roasted Reds Cream Cheese Dip

½ bottle Nando’s Roasted Reds Cooking & Grilling Sauce
1 tub Smooth Cream Cheese
Blend Nando’s Roasted Reds Cooking Sauce with and use as a spread or dip with Crudités or snacks at your next party. An First Place Award Winner -Fiery Foods !
   
Roasted Reds Tomato and Vodka Soup
4 servings


4 1/2 pounds Italian plum tomatoes 2 small onions, sliced Olive oil Vodka 2 cups vegetable broth 1 bottle Nando’s Roasted Reds Cooking Sauce 1 cup mascarpone cheese Roast the tomatoes over an open flame until the skins begin to blacken and split. Peel the tomatoes and coarsely chop. Heat the oil in a heavy saute pan, add the onions and saute until they are soft and translucent. Add a splash of vodka and continue to cook to burn off the alcohol. Pour in the broth, add the tomatoes and Nando’s Roasted Reds Cooking Sauce. Reduce the heat and simmer for 20 minutes. Allow the mixture to cool slightly and place in a food processor or blender and process until smooth. Strain the soup back into the pan. Reheat the soup, taste and adjust the seasonings. Stir in the mascarpone and serve. Heat Scale: Medium
   
ROOT VEGETABLE AND SWEET APRICOT BAKE
2-4


Ingredients; 300g sweet potato, peeled 300g potato, peeled 300g butternut, peeled 300g celery, peeled 200g parsnip, peeled 400g Nando’s sweet apricot cooking sauce salt pepper Method: Preheat oven to 180C 1. Slice all the root vegetables into 1mm slices 2. Grease a deep casserole dish and place a layer of each vegetable into it followed by a thin layer of Nando’s sweet apricot Cooking sauce 3. Repeat the layering process (seasoning well between layers) until all the ingredients have been utilized. 4. End with Cooking sauce 5. Cover the dish with foil and bake for 30 minutes 6. Remove the foil and bake until vegetables are completely soft 7. Serve hot as a side item to any meal.
   
Salmon Parcels with Peri Sweet Apricot & Sesame Glaze
Serves 4


1lb. Salmon fillet
1/2 jar Nando’s Sweet Apricot Cooking & Grilling Sauce
Orange zest from one orange
1 cup dry roasted sesame seed
2 tablespoons sesame oil
Fresh Cilantro, to taste
Salt & pepper to taste
Aluminum foil

Prepare BBQ (medium-high heat). Pat the Salmon fillet dry and cover top in dry toasted sesame seeds. Drizzle sesame oil on aluminum foil sheet.
Place the Salmon on the foil. Cover with generous amounts of Nando’s Sweet Apricot Cooking & Grilling Sauce. Sprinkle the orange zest and fresh Cilantro over top and fold foil to form a sealed parcel. . Grill Salmon parcels until cooked (15-20 minutes) Can also be cooked in a 350 degree oven for approx. 15 to 20 minutes.
   
Sautéed Peri-Peri Cherry Tomatoes
Serves 6


2 pints cherry tomatoes, washed with stems removed
4 tablespoons Nando’s Peri-Peri Pepper Sauce (any heat)
2 tablespoons unsalted butter
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
Salt & Pepper to taste

In large heavy skillet, sauté the tomatoes in butter and olive oil over moderately high heat stirring for 3 minutes or until skins start to split. Swirl in Peri-Peri Peppers Sauce, Worcestershire sauce, and salt & pepper to taste. Cook for 1 minute longer simmering gently.
   
SEARED TUNA WITH SWEET PERI- PERI
2-4


Ingredients: 100ml sesame seeds 15ml sesame oil 400g tuna loin cut into 2 steaks 100ml Nandos sweet peri peri fresh corriander leaves Method: 1. Mix the sesame seeds and oil together 2. Roll the tuna steaks into the seeds to form an even coating 3. Heat a little oil in a pan and once it is very hot fry the tuna for 3 minutes on each side 4. Serve the tuna with Nando’s sweet peri peri and crispy potato wedges
   
SPINACH PATE
2-4


Ingredients: 500g spinach 30 margarine 5ml ground coriander 2ml ground nutmeg 1ml cayenne 5 spring onions, chopped 5ml garlic, crushed 10ml spirit vinegar 150ml sour cream Method: 1. Clean spinach and blanche 2. Squeeze the spinach dry 3. Melt the margarine in a pot add the spices, spring onion and garlic. Cook until onion is soft 4. Cool the mixture 5. Add the onion mixture and the spinach in a blender and process until smooth. Add vinegar and a little reserved cooking liquid to form a smooth pate 6. Stir in the sour cream and season well.
   
Steamed lemon puddings with bitter chocolate and Sweet Hot Peri Sauce

INGREDIENTS: 100ml lemon curd 110g self raising flour, sifted three times 110g Butter 110g castor sugar 3 eggs 25g Lemon zests METHOD: Butter a ramekin dish well Place lemon curd at the bottom Beat butter and sugar till fluffy Add egg one at a time and continue to beat Fold in flour Place on top of curd Cover with parchment and then with muslin Tie down the muslin and then place in an 180C oven in a water bath Bake for 1 hour Bitter chocolate sauce 50ml Nandos hot sweet Peri peri sauce, strained 250ml cream 250gr bitter chocolate Heat cream till boiling point Add the Nandos Sweet peri peri sauce and chocolate Remove from heat and stir till chocolate has dissolved Enjoy warm with crème fraiche
   
Stir-fry Chicken with Cashew nuts
4-6


450g Chicken stir-fry meat
3 oz Nando’s Fresh Lemon Cooking & Grilling Sauce
1 oz Garlic
1 tbs Fresh ginger
1 tbs Sunflower oil
2 heads Bok Choy, roughly chopped
1 cup button mushrooms
2 oz sprouts
12 oz Cashew nuts
Heat oil in wok, Add Garlic & Ginger Add meat & brown. Add vegetables. Stir fry. Pour sauce over. Add cashew nuts just before serving.
Nandos Home cooking marinades, sauces and recipes
   
Stuffed Lemon and herb chicken breast with a creamy white wine sauce
2-4


Chicken: 1 chicken breast, bashed out flat 1 slice parma ham 5g parmesan shavings Lemon and herb grind 5 sage leaves Sauce: 250ml white wine 125ml sour cream 25g fresh flat leaf parsley Method 1. Preheat a pan. 2. Season the chicken breast with a generous amount of Nando’s lemon and herb grind 3. place the parma ham, parmesan and sage onto the chicken breast 4. Roll the chicken up and secure with toothpicks. 5. Place in the pan. Cook for 10 minutes. 6. Remove the chicken from the griddle and finish in the oven. 7. While the chicken is in the oven, deglaze the pan by pouring in the white wine 8. Add the cream and parsley to the pan and stir. Finish with a squeeze of lemon juice. Season well 9. Remove the chicken from the oven after 3-5 minutes. Take out the toothpicks. 10. Serve the chicken with the sauce and a selection of fresh vegetables and crispy potato wedges.
   
Sundried Tomato and Basil Tapanade
Serves a crowd


6 oz Kalamata olives
6 oz black olives
2 oz green olives
½ bunch basil
½ bottle Nando’s Sundried Tomato and Basil Marinade & Grilling Sauce
1 clove garlic

• In food processor or blender puree all ingredients (chunky).
• Serve with crusty bread and crackers.
   
SUNDRIED TOMATO CHICKEN PASTA SALAD
4-6


Ingredients: 500g Chicken fillets, sliced, and marinated in 260g Nando’s Sundried tomato & Basil marinade 300g Raw Fussilli pasta 50ml Olive oil 30g Crushed garlic 1 medium sized onion (175g) cut into slivers 1 medium sized Green bell pepper ( 80g) cut into slivers 1 medium sized Red Bell Pepper ( 80g) cut into slivers 70g Black Olives, pitted and chopped 20g Capers 20g Coarsely chopped fresh Italian flat leave Parsley METHOD: 1.  Cook pasta according to manufacturer’s instruction and drain. 2.  In a skillet, heat up the olive oil and saute the garlic and onion untill glosssy. 3.  Add the bell pepper strips and saute for 2 minutes. 4.  Add the chicken in the marinade, and brown. Add the capers and the black olives. Cook for another 5 minutes. 5.  Add cooked pasta and stir through to mix evenly. 6.  Add the fresh parsley and stir through ,just before serving Serve 4 to 6 as a main coarse
   
SUNDRIED TOMATO CORN ON THE COB
4


Ingredients: 600g heads of corn ( ± 4 heads) 100g Nando’s Sundried Tomato 100g margarine METHOD: 1. Boil the corn for 10 minutes in salted water. Remove from the water and place on a hot grill. 2. Melt the margarine and mix with the sundried tomato marinade. 3. Baste the corn with the marinade and butter whilst grilling it to a golden colour. The corn might pick up dark spots from the grill. This is normal and improves the flavour. SERVES 4
   
Sundried Tomato Stuffing
Serves 10


1 cup chopped celery
½ cup chopped onion
¼ cup butter
½ cup chopped basil
½ teaspoon Nando’s Hot Peri-Peri Pepper Sauce
6 cups dried bread crumbs
½ cup sundried tomatoes
¼ to 1 cup chicken broth
½ cup Nando’s Sundried Tomato & Basil Marinade

• Sauté celery and onion in butter in large stock pot
• Add basil, pepper sauce, rehydrated sundried tomatoes, chicken stock and Nando’s Sundried Tomato & Basil Marinade and bread crumbs to stock pan
• Toss thoroughly. Add chicken stock to breadcrumbs to desired moistness
• Transfer to buttered casserole dish and bake for 20 minutes at 375°
• Can also be stuffed and baked in turkey if desired
   
Sundried Tomato Stuffing
Serves 10


1 cup chopped celery
½ cup chopped onion
¼ cup butter
½ cup chopped basil
½ teaspoon Nando’s Hot Peri-Peri Pepper Sauce
6 cups dried bread crumbs
½ cup sundried tomatoes
¼ to 1 cup chicken broth
½ cup Nando’s Sundried Tomato & Basil Marinade

• Sauté celery and onion in butter in large stock pot
• Add basil, pepper sauce, rehydrated sundried tomatoes, chicken stock and Nando’s Sundried Tomato & Basil Marinade and bread crumbs to stock pan
• Toss thoroughly. Add chicken stock to breadcrumbs to desired moistness
• Transfer to buttered casserole dish and bake for 20 minutes at 375°
• Can also be stuffed and baked in turkey if desired
   
Sweet And Sticky Chicken wings
2-4


Chicken wings Grilled ( or BBQ’d) till crisp and sticky . Ideal as a starter recipe etc course SERVE 6 as a starter or 4 as main. PREPARATION TIME: 35 MIN INGREDIENTS 12      Chicken wings Salt and Pepper to season 150g NANDO’S SWEET APRICOT COOKING SAUCE 25ml NANDO’S Extra MILD PERI PERI SAUCE 75ml Honey 25ml Dark Soy sauce METHOD 1.                    Preheat grill of oven 2.                   Blend NANDO’S Extra MILD PERI PERI SAUCE, NANDO’S SWEET APRICOT COOKING SAUCE, Honey, Dark soy sauce together and pour over chicken wings. Marinade for 15 min. 3.                   Grill CHICKEN WINGS for 15 minutes whilst turning and basting frequently
   
Sweet and Sticky Chicken Wings
4 to 6 servings


Ideal as a starter (appetizer) course, these crispy chicken wings can also be prepared under the broiler on your stove. 12 chicken wings 2/3 cup Nando’s Sweet Apricot Cooking Sauce 1/3 cup honey 2 tablespoons Nando’s Medium Peri Peri Sauce 1 tablespoon dark soy sauce Combine the Nando’s Sweet Apricot Cooking Sauce, honey, Nando’s Medium Peri Peri Sauce, and soy sauce in a bowl. Reserve some for basting. Add the chicken, toss to coat and marinate at room temperature for 15 minutes. Preheat the grill to medium-high. Remove the chicken from the marinade and grill for 12 to 15 minutes, turning and basting frequently with the reserved marinade. Heat Scale: Medium
   
Sweet Apricot Basting Sauce

Baste lamb chops or ribs with Sweet Apricot cooking sauce as a delicious alternative to a normal BBQ.
Nando’s Sweet Apricot Cooking & Grilling Sauce makes a delicious basting for lamb/ pork on the spit. Add Nando’s Hot Peri-Peri Pepper Saucefor required heat.
   
Sweet Apricot Holiday Pinwheels
Approx 36 pinwheels


6 Flour Tortillas (Burrito Size)
1 lb Mixed Nuts Chopped
1 1/4 Jars Nando’s Sweet Apricot Cooking & Grilling Sauce
2 cups Raisins
1 cup Brown Sugar
3 T Cinnamon
1 T Ground Cloves
1 T Orange Zest
1/2 T Nutmeg

1. Soak raisins in hot water until plump (for those in the holiday spirit use rum or other liquor of choice). Drain and cool.
2. Mix chopped nuts, spices, sugar, raisins and orange zest in large bowl.
3. Stir Nando’s Sweet Apricot Sauce into mixture. (Oatmeal Consistency)
4. Spread evenly on tortillas and roll. Wrap rolls in foil. Refrigerate until firm. Slice. Serve with a dollop of Nando’s Sweet Apricot Cooking Sauce.
   
Sweet Apricot Pumpkin Pie topped with Peri-Peri Coated Hazelnut Praline
8 servings


Crust
Ready made 9-inch piecrust

Filling
1 15-ounce can solid pack pumpkin
3 large eggs
3/4 cup golden brown sugar
1/4 cup whipping cream
1/2 cup Nando’s Sweet Apricot Cooking & Grilling Sauce
1/4 cup dark rum
1/4 cup crème fraiche
2 1/2 teaspoons ground cinnamon
1/2 teaspoon cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon salt

Preheat oven to 400F. Whisk all ingredients in large mixing bowl until well blended. Pour into prepared crust. Gently cover crust edge with foil to prevent over-browning. Bake for 20 minutes and then turn heat down to 350F. Bake for another 40 minutes until filling puffs and begins to split at edges and is just set in center. Cooking time should be around 1 hour. Cool pie on rack.

Topping
3 cups whole, unsalted Hazelnuts, roasted
6 oz confectioner sugar
1/2 cup orange zest

Melt sugar in a saucepan until light brown. Add hazelnuts and orange zest. Coat well then transfer to a baking sheet lined with foil. Place under broiler for hazelnuts to roast and the coating to caramelize.

Whip 1 cup of heavy whipping cream and add honey to taste. Add a dash of Nando’s Hot Peri-Peri Pepper Sauceand mix well.

Top pie with candy coated hazelnuts. Serve with whipped Honey & Peri Cream
Nandos Home cooking marinades, sauces and recipes
   
Sweet Apricot Pumpkin Pie with Peri-Peri Whip
Serves 8


Crust
Ready made 9-inch pie crust

Filling
1 15-ounce can solid pack pumpkin
3 large eggs
¾ cup golden brown sugar
¼ cup whipping cream
½ cup Nando’s Sweet Apricot Cooking & Grilling Sauce
¼ cup dark rum
¼ cup crème fraiche
2 ½ teaspoon ground cinnamon
½ teaspoon cornstarch
¼ teaspoon ground ginger
¼ teaspoon salt

• Preheat oven to 400°. Whisk all ingredients in large mixing bowl until well blended. Pour into prepared crust. Gently cover crust edge with foil to prevent over-browning. Bake for 20 minutes at 400°
• Reduce heat to 350°. Bake for an additional 40 minutes until filling puffs and begins to split at edges and is set in center. Total baking time may vary slightly depending on your oven.
• Top with: Whip cream sweetened with powdered sugar and Nando’s Hot Peri-Peri Pepper Sauce
Nandos Home cooking marinades, sauces and recipes
   
Sweet Apricot Yams (Sweet Potatoes)
Serves 8


5 Pre baked Sweet Potatoes (can be microwaved)
1 cup butter, softened
1/2 cup sugar
¾ cup Nando’s Sweet Apricot Cooking & Grilling Sauce
½ cup milk
4 eggs lightly beaten
1/4 cup chopped pecans (tossed with melted butter and 1 teaspoon Nando’s Hot Peri-Peri Pepper Sauce)

• Remove skin from potatoes, mash well.
• Add butter, sugar, milk, Nando’s Sweet Apricot and eggs to the mashed potato mixture
• Pour mixture into buttered casserole dish. Sprinkle with chopped nuts.
• Bake for 30 minutes at 350°
Nandos Home cooking marinades, sauces and recipes
   
Sweet peri-peri Crème Brule with Persimmon Sorbet
4-6


Brûleé 1 litre cream 250g sugar 1 vanilla pod 1 tbsp strained hot sweet Peri-Peri sauce 100g icing sugar Bring the cream and the vanilla pod to the boil Whisk together the egg yolks and sugar Pour over the boiling cream Whisk continuously on a low heat until thick Strain through a sieve Add Nando’s sweet peri-peri sauce Cool in fridge Sprinkle with icing sugar and brûleé with blowtorch Persimmon Sorbet 500g persimmon pulp 500g sugar 750 ml water 60 ml lemon juice 1 egg white Bring fruit, sugar and water to the boil Blend with emersion blender Strain and cool Add lemon juice and egg white Freeze using sorbetiere
   
Sweet potato roti
4-6


1 medium-large sweet potato, peeled and coarsely chopped 115g cake flour 1 tbsp light brown sugar ½ tsp salt Melted butter for brushing Boil the sweet potato until soft Drain, reserving the cooking eater, and let cook for a few minutes Puree in a food processor Add flour, sugar and salt and process Add 2-4 tbsp of the cooking water to moisten the mixture enough to form dough Turn onto a floured surface Knead briefly and set aside covered in plastic wrap for 30 mins – 1 hour Divide the dough into 8 pieces Flour both sides of each and set aside, loosely covered Take 2 pieces and flatten with your palm Roll out 2 breads at a time Flatten each with palm of your hand Roll our until 15cm across Place a heavy skillet or pan over a medium heat and run with an oiled cloth. Cook until brown
   
Tangy Peri-Peri Coleslaw
Serves 8


1-cup mayonnaise
1/2 cup Nando’s Sun Dried Tomato and Basil Marinade
1 (or more) tablespoons Nando’s Peri-Peri Pepper Sauce to taste (any variety)
1 2 1/2 lb green cabbage cored and thinly sliced or shredded.

Whisk 1-cup mayonnaise and 1/2 cup Sundried Tomato in large bowl to blend. Mix in sliced cabbage. Season with salt and pepper adding additional Nando’s Peri-Peri Pepper Sauce to taste. Refrigerate 3 to 8 hours, tossing occasionally.
   
Vegetable Soup with Roasted Red Peppers
Serves 4-6


2 tablespoons oil
2 onions chopped
3 carrots cut diagonally
2 stalks celery sliced
½ lb green beans
½ lb potatoes, peeled and cut into half inch cubes
1 ¾ cups canned diced tomato (drained)
½ cup Nando’s Roasted Reds Cooking and Grilling Sauce
1 ½ quart low sodium chicken broth
1 teaspoon salt
2 tablespoons Nando’s Garlic Peri-Peri Pepper Sauce
1/3 cup chopped fresh parsley

• In large sauce pan or stock pot sauté onions, carrots and celery approximately 10 minutes to soften.
• Toss potatoes in Nando’s Garlic Pepper Sauce.
• Add green beans, potatoes, canned tomatoes, chicken broth and Nando’s Roasted Red Cooking & Grilling Sauce
• Bring to a boil. Reduce heat simmer approximately 20 minutes partially covered.
   
Whisky Maple Pear and Peri Peri Ice Cream

Ice cream with hot sauce is all the rage in both South Africa and the U.S. 3 pears, cored and quartered 1/3 cup maple syrup 3 tablespoons aged balsamic vinegar 3 tablespoons melted butter 1 teaspoon crushed red chile 1 quart plus 1/4 cup milk 1/3 to 1/2 cup whisky 2 tablespoons Nando’s Peri Peri Sauce 12 egg yolks 1 cup plus 3 tablespoons superfine sugar 2 cups heavy cream Preheat the oven to 350 degrees F. In a bowl, combine the pears, maple syrup, balsamic vinegar, butter, and chile and toss to coat. Spread the mixture on a baking pan and roast for 20 minutes. Cool. Heat the milk, whisky, and Nando’s Peri Peri sauce ,in a saucepan over a medium heat until small bubbles form around the rim of the milk. Cool slightly In a bowl whisk the egg yolks and sugar together until combined. While whisking, strain the milk mixture into the eggs. Pour the mixture into the saucepan and return to the heat. Heat the mixture over a low heat until it forms a thick custard, stirring constantly. Strain the mixture into a bowl and stir in the cream. Allow the mixture to cool. Freeze the mixture in an ice cream machine following the manufacturer’s directions until it freezes. Yield: 1 quart Heat Scale: Mild
   
Wild Herb Peri-Peri Pasta Sauce with Black Peppered Goats Cheese
4-6


2 tsp Sesame seeds 100g Baby asparagus, trimmed 3T Olive oil 250g Baby corn 100g Mange tout 40ml Fresh chives, finely chopped 100g Black peppered goats cheese, chopped 25ml NANDO’S WILD HERB PERI-PERI Cooked buttered pasta of your choice › Toast the sesame seeds until they pop and turn golden brown. Set aside. › Bring a small pot of water to the boil. Immerse asparagus for 1 minute, drain, cool immediately in cold water and set aside. › Heat olive oil in a frying pan. › Add corn and sauté for 2 - 3 minutes, and then add mange tout and sauté for a further 1 minute. › Add asparagus and sauté for 30 seconds. › Toss the pan and add the NANDO’S Peri-Peri and the toasted seeds. › Toss with hot buttered pasta and crumble the goat’s cheese over each serving.