close
Nando's Quick Guide

Beaconsfield

Openings status: 
Hatching soon
Openings date
Day: 
13
Month: 
8
Year: 
2014
Location: 
Beaconsfield
Photos: 
Address
Address1: 
Beaconsfield Services
Post Code: 
HP9 2SE
Openings map
Latitude: 
51.5874
Longitude: 
-0.627861

Gatwick - South Terminal

Wheelchair access Rail: Gatwick Airport
Gatwick Airport
RH6 0NP

Opening Hours

Mon 04.00 - 22.00
Tues 04.00 - 22.00
Wed 04.00-22.00
Thurs 04.00 - 22.00
Fri 04.00 - 22.00
Sat 04.00 - 22.00
Sun 04.00 - 22.00

Nando's Gatwick South Terminal opens in the summer of 2014 and we're currently recruiting across the board, so take a look at the roles below and get in touch if you're interested in joining the team!


Fancy joining the team?


Assistant Managers – Rule the roost

Assistant Managers and Patrãos go together like mushroom and halloumi. We hire 1st and 2nd Assistant Managers to add their extra hot passion to the mix.

But it’s not first the worst second the best by any means. The roles differ in responsibility and reward, with a 1st Assistant Manager taking on slightly more responsibility than a 2nd. Deciding which one of the roles you’re more suited for depends on how much experience you have and how well you perform on our Management Assessment Days.

They’re both brilliant management roles with the kind of development opportunities that’ll see you fly.

For more information or to apply please email Apply now

Grillers – Nando’s flame throwers

Okay, first things first, our grillers don’t actually throw flames. That would almost certainly be in breach of our health and safety regulations. Instead they keep our customers coming back time after time by flame-grilling the best chicken around.

For more information or to apply please email Apply now

Front of House – First impressions

They say first impressions are lasting impressions. And so do we. That’s why we have Front of House Hosts welcoming customers with a cheery smile, a warm Nando’s greeting and a little bit of sauce next to their lip if they’ve just had their dinner. As a Front of House Host you’ll show the customer to the best seats in the restaurant - right next to any of our tables – and then talk them through our unique ordering process if they’ve never experienced Nando’s before.  

For more information or to apply please email Apply now

Cashier  – Give and take and give some more

After a customer has ooh-ed and aah-ed over the menu, they’ll be heading in the direction of the tills. This is the time for our Cashiers to deliver. It’s more than just taking an order and exchanging money though. It’s about positive energy and making sure every customer has what they need to enjoy a fantastic Nando’s experience.

For more information or to apply please email Apply now

Co-ordinator – Can you stand the heat?

The coolest head in the kitchen. It’s the Co-ordinator’s job to run the show and make sure each customer gets exactly what they’ve asked for. Which sounds kind of easy. But when you’ve got dozens of orders going through the tills at a time, you’ve got to be on your game all the time. And that’s what our Co-ordinators are. 

For more information or to apply please email Apply now

Supervisors – Let’s see how you manage

Becoming a Supervisor is the perfect role for any an ambitious Nandoca. By helping run the shift and looking after the Nandoca team you’ll have the perfect opportunity to prove yourself and show you have the passion and ability go far.

For more information or to apply please email Apply now

Buddies – For life

When it comes to some (or all) of the roles in our restaurants our Buddies have been there, seen that and got the apron. What’s more, they have the skills and passion we like to instil in our new Trainees and Nandocas. So we ask them to share it. You’ll get a huge amount of satisfaction from helping the fledglings out (and a bit more on your hourly rate too).

For more information or to apply please email Apply now

Facilities

  • Wheelchair access Wheelchair access available
  • Rail Gatwick Airport

Loughton

Openings status: 
Hatching soon
Openings date
Day: 
30
Month: 
7
Year: 
2014
Location: 
Loughton
Photos: 
Address
Address1: 
2 Station Road
Address2: 
Loughton
City/county: 
Essex
Openings map
Latitude: 
51.6457
Longitude: 
0.05383

York Vangarde

Openings status: 
Just hatched
Openings date
Day: 
9
Month: 
7
Year: 
2014
Restaurant page: 
Location: 
York
Photos: 
Address
Address1: 
Vangarde Shopping Park
Address2: 
Vangarde Way
Address3: 
Huntington
City/county: 
York
Post Code: 
YO32 9AE
Openings map
Latitude: 
53.9832
Longitude: 
-1.04812

Test webform

This is the intro copy

Salisbury

Openings status: 
Just hatched
Openings date
Day: 
4
Month: 
6
Year: 
2014
Restaurant page: 
Location: 
Salisbury
Photos: 
Address
Address1: 
1-3 Milford Street
City/county: 
Salisbury
Post Code: 
SP1 2AJ
Openings map
Latitude: 
51.0687
Longitude: 
-1.79334

Hereford

Openings status: 
Just hatched
Openings date
Day: 
14
Month: 
5
Year: 
2014
Restaurant page: 
Location: 
Hereford
Photos: 
Address
Address1: 
Unit 26
Address2: 
The Cattle Market
City/county: 
Hereford
Post Code: 
HR4 9HX
Openings map
Latitude: 
52.0587
Longitude: 
-2.71923

Manchester - Piccadilly

Openings status: 
Just hatched
Openings date
Day: 
23
Month: 
4
Year: 
2014
Location: 
Manchester
Photos: 
Address
Address1: 
27 Piccadilly
City/county: 
Manchester
Post Code: 
M1 1LU
Openings map
Latitude: 
53.4816
Longitude: 
-2.23636

Salford Quays

Openings status: 
Just hatched
Openings date
Day: 
16
Month: 
4
Year: 
2014
Location: 
Salford Quays
Photos: 
Address
Address1: 
Digital World Centre
Address2: 
Lowry Plaza
Address3: 
Salford Quays
Post Code: 
M50 3UB
Openings map
Latitude: 
53.4712
Longitude: 
-2.29454

Opening Easter Sunday

Are all the eggs getting a bit much? Don’t worry, you can still get your hit of PERi-PERi goodness across the Easter weekend in pretty much all of our restaurants. 

The only restaurants that are closed on Easter Sunday are the ones in the list below.  Chances are though, there’s a restaurant nearby…we can’t have you missing out!

Easter Opening Hours

All of our restaurants are open as usual during the Easter weekend, apart from the below restaurants, which will be closed on Easter Sunday.

Gatwick - South Terminal

Openings status: 
Just hatched
Openings date
Day: 
23
Month: 
7
Year: 
2014
Restaurant page: 
Location: 
Gatwick Airport
Photos: 
Address
Address1: 
South Terminal
Address2: 
Gatwick Airport
City/county: 
West Sussex
Post Code: 
RH6 0NP
Openings map
Latitude: 
51.156
Longitude: 
-0.163049

Derry

Openings status: 
Just hatched
Openings date
Day: 
9
Month: 
4
Year: 
2014
Location: 
Derry
Photos: 
Address
Address1: 
The Richmond Shopping Centre
Address2: 
Shipquay Street
City/county: 
Derry
Post Code: 
BT48 6PE
Openings map
Latitude: 
54.9963
Longitude: 
-7.32096

Redditch

Openings status: 
Just hatched
Openings date
Day: 
2
Month: 
4
Year: 
2014
Location: 
Redditch
Photos: 
Address
Address1: 
Kingfisher Shopping Centre
Address2: 
Redditch
City/county: 
Worcestershire
Post Code: 
B97 4HA
Openings map
Latitude: 
52.3056
Longitude: 
-1.94192

Milton Keynes - Kingston Centre

Openings status: 
Just hatched
Openings date
Day: 
26
Month: 
2
Year: 
2014
Location: 
Milton Keynes
Photos: 
Address
Address1: 
The Kingston Centre
City/county: 
Milton Keynes
Post Code: 
MK10 0BA
Openings map
Latitude: 
52.0355
Longitude: 
-0.687939

Enter here

Aylesbury

Openings status: 
Just hatched
Openings date
Day: 
19
Month: 
2
Year: 
2014
Location: 
Buckinghamshire
Photos: 
Address
Address1: 
The Exchange
Address2: 
Exchange Street
Address3: 
Aylesbury
City/county: 
Buckinghamshire
Post Code: 
HP20 1UR
Openings map
Latitude: 
51.8154
Longitude: 
-0.810442

Glasgow - Sauchiehall

Openings status: 
Just hatched
Openings date
Day: 
19
Month: 
2
Year: 
2014
Location: 
Scotland
Photos: 
Address
Address1: 
263 Sauchiehall Street
Address2: 
Glasgow
City/county: 
Scotland
Post Code: 
G2 3EZ
Openings map
Latitude: 
55.8654
Longitude: 
-4.26307

Gateshead

Openings status: 
Just hatched
Openings date
Day: 
5
Month: 
2
Year: 
2014
Location: 
Tyne and Wear
Photos: 
Address
Address1: 
Trinity Square
Address2: 
Gateshead
Post Code: 
NE8 1AG
Openings map
Latitude: 
54.956
Longitude: 
-1.61232

Taunton

Openings status: 
Just hatched
Openings date
Day: 
5
Month: 
2
Year: 
2014
Location: 
Somerset
Photos: 
Address
Address1: 
1 North Street
Address2: 
Taunton
City/county: 
Somerset
Post Code: 
TA1 3LG
Openings map
Latitude: 
51.0158
Longitude: 
-3.10355

Edinburgh - Omni Centre

Openings status: 
Just hatched
Openings date
Day: 
29
Month: 
1
Year: 
2014
Location: 
Scotland
Photos: 
Address
Address1: 
Omni Centre
Address2: 
Greenside Place
City/county: 
Edinburgh
Post Code: 
EH1 3AA
Openings map
Latitude: 
55.957
Longitude: 
-3.18502

Bristol - Cribbs Venue

Openings status: 
Just hatched
Openings date
Day: 
16
Month: 
12
Year: 
2013
Location: 
Bristol
Photos: 
Address
Address1: 
The Venue at Cribbs Causeway
Address2: 
Merlin Road
City/county: 
Bristol
Post Code: 
BS10 7SR
Openings map
Latitude: 
51.5231
Longitude: 
-2.60278

Bicester - Pioneer Square

Openings status: 
Just hatched
Openings date
Day: 
27
Month: 
11
Year: 
2013
Location: 
Oxfordshire
Photos: 

Bristol - Abbey Wood

Openings status: 
Just hatched
Openings date
Day: 
4
Month: 
12
Year: 
2013
Location: 
Bristol
Photos: 
Address
Address1: 
Abbey Wood Retail Park
Address2: 
Station Road
City/county: 
Bristol
Post Code: 
BS34 7JL
Openings map
Latitude: 
51.5226
Longitude: 
-2.56055

Enter your details below to win

Silverlink

Openings status: 
Just hatched
Openings date
Day: 
30
Month: 
10
Year: 
2013
Location: 
Newcastle
Photos: 
Address
Address1: 
Silverlink Leisure Park
Address2: 
Osprey Drive
Address3: 
Newcastle
City/county: 
Tyne & Wear
Post Code: 
NE28 9ND
Openings map
Latitude: 
55.0127
Longitude: 
-1.4958

Trowbridge

Openings status: 
Just hatched
Openings date
Day: 
6
Month: 
11
Year: 
2013
Location: 
Wiltshire
Photos: 
Address
Address1: 
St Stephens Place
Address3: 
Trowbridge
City/county: 
Wiltshire
Post Code: 
BA14 8AH
Openings map
Latitude: 
51.3186
Longitude: 
-2.20722

Glasgow Braehead

Openings status: 
Just hatched
Openings date
Day: 
5
Month: 
12
Year: 
2013
Location: 
Scotland
Photos: 
Address
Address1: 
Braehead Shopping Centre
Address2: 
Kings Inch Road
City/county: 
Glasgow
Post Code: 
G51 4BP
Openings map
Latitude: 
55.8759
Longitude: 
-4.3648

Wembley - Designer Outlet

Openings status: 
Just hatched
Openings date
Day: 
31
Month: 
10
Year: 
2013
Location: 
London
Photos: 
Address
Address1: 
Wembley Outlet Centre
Address2: 
Wembley
City/county: 
London
Post Code: 
HA9 0PA
Openings map
Latitude: 
51.5564
Longitude: 
-0.284925

Hamilton

Openings status: 
Just hatched
Openings date
Day: 
9
Month: 
10
Year: 
2013
Location: 
Scotland
Photos: 
Address
Address1: 
Hamilton Palace Towers
Address2: 
Hamilton
City/county: 
Scotland
Post Code: 
ML3 6AD
Openings map
Latitude: 
55.7785
Longitude: 
-4.02937

Falkirk

Openings status: 
Just hatched
Openings date
Day: 
13
Month: 
11
Year: 
2013
Location: 
Scotland
Photos: 
Address
Address1: 
Central Retail Park
Address3: 
Falkirk
City/county: 
Scotland
Post Code: 
FK1 1LW
Openings map
Latitude: 
56.0038
Longitude: 
-3.77992

Menu Art Competition

Enter the GigNics competition here:

GigNics Glasgow

GigNics Application Closed

 

The application for GigNics Glasgow has now closed.  

Please keep an eye out on our Blog, Facebook and Twitter for more chances to get your hands on a pair of tickets! 

GigNics Leeds

Apply now to get your hands on a pair of free tickets!

There’s a limited number of tickets available, so to make things fair we’re giving everyone two weeks to apply by registering their details with us*. We’ll then pick a random selection of lucky people to receive a pair of tickets. (*We can only accept one application per person and you have to be over 16 to apply for tickets)

GigNics London

Apply now to get your hands on a free pair of tickets!

There’s a limited number of tickets available (and none on the door), so to make things fair we’re giving everyone two weeks to apply by registering their details with us*. We’ll then pick a random selection of lucky people to receive a pair of tickets. (*

Enter your details here:

Try me form

Try Me

Gift Cards

Image: 
order: 
1

Campaign for No Turkey

Campaign for No Turkey

We thought it was about time to call foul on the Christmas turkey and give chicken a chance and you joined the revolution in your thousands.  So, thank you for supporting the Campaign for No Turkey during the festive period!

<h3>Campaign for No Turkey Petition</h3>

Halal Chicken

Halal Chicken

We have 314 restaurants, 64 of which serve only Halal chicken and are signposted both in the restaurant and online. A small proportion of chicken sold in our other 250 restaurants is also Halal and is not currently labelled when served. We continue to look at ways to offer chicken dishes which are guaranteed to be non-Halal. 

Nando’s serves Halal chicken in the following selected restaurants:

NHS Emergency Services and Military Discount

Nando’s are proud to offer a 20% nationwide discount to all employees of the British Emergency Services and Military forces (Army, Navy and RAF).  This discount is offered in all our UK restaurants.  This is our way of saying thank you!

How do the Emergency Services and Military discounts work?

•    When ordering your meal show the cashier your ID with the official NHS, Police, Fire or Military logo

•    If your ID is not a photo ID you may get asked to show additional photo ID, such as a driving licence

High Five Card

High Five Card

Fact or Fiction?

You’ve heard rumours about it – a card that magically provides free Nando’s for a whole year. The mythical Nando’s High Five card – can you be sure it really exists? Or, like unicorns and Robin Hood, is it just a legend – one created by Nando’s to give fans a holy grail to yearn for?

All we can tell you for certain is that no-one who’s requested a card, no matter how politely, has ever received one. Asking for one is simply the biggest taboo – a definite no no.

Student Registration Page

PERi-PERi Sauces

Image: 
order: 
1

Marinades

Image: 
order: 
2

Newsletter sign up

Smokey BBQ PERi-PERi Crisps

Smokey BBQ PERi-PERi Crisps

Our Smokey BBQ PERi-PERi Chips mean that a smokey BBQ flavour is no longer limited to days when the sun shines!

With a medium heat certificate, our tasty BBQ flavour with the heat of PERi-PERi means that bags disappear rather quickly! Incredibly moreish and great for sharing, available in 150g and now 40g bags.

Smokey BBQ PERi-PERi Crisps
 R.R.P.
£1.69

Know your food

Nutrition per 100 g

Energy Kj 2061
Energy Kcal 500
Protein 5.1
Fat (total) 27
Fat (saturates) 3.07
Fat mono-saturates 7.05
Fat poly-saturates 16.8
Carbs (total) 57.4
Carbs (sugar) 0.5
Sodium 0.92
Fibre 3.4

Contains

Artificial Colour No
Artificial Flavour No
Artificial Preservative No
Nuts No
Wheat Gluten No
Egg No
Mustard No
Celery No
Soya Yes
Sesame seed No
Sulphites No
GMO No
Lactose No
Yeast No
Milk Protein No
Garlic Yes
Chilli Yes

Product is

Kosher Yes
Halal Yes
Vegetarian Yes
Vegan No
Heat Level Medium
PERi-PERi Chicken Crisps

PERi-PERi Chicken Crisps

PERi-PERi Chicken is what we do best at Nando’s, and so it would be criminal to launch our chips without including PERi-PERi Chicken as a variety.

With a medium heat, these chips are packed with flavour, combined with a healthy kick of PERi-PERi. Incredibly moreish and great for sharing, available in 150g and now 40g bags.

PERi-PERi Chicken Crisps
 R.R.P.
£1.69

Know your food

Nutrition per 100 g

Energy Kj 500
Energy Kcal 206
Protein 5.1
Fat (total) 27
Fat (saturates)

3.07

Fat mono-saturates

7.05

Fat poly-saturates

16.8

Carbs (total) 57.4
Carbs (sugar) 0.5
Sodium 0.96
Fibre 3.4

Contains

Artificial Colour No
Artificial Flavour No
Artificial Preservative No
Nuts No
Wheat Gluten No
Egg No
Mustard No
Celery No
Soya Yes
Sesame seed No
Sulphites No
GMO No
Lactose No
Yeast No
Milk Protein No
Garlic Yes
Chilli Yes

Product is

Kosher No
Halal No
Vegetarian Yes
Vegan No
Heat Level Medium
Hot PERi-PERi Crisps

Hot PERi-PERi Crisps

Our Hot PERi-PERi Potato Chips are a flavoursome combination of lemon and garlic, with our famous Hot PERi-PERi heat!

Definitely not for the faint hearted. Incredibly moreish and great for sharing, available in 150g, and now 40g bags.

Hot PERi-PERi Crisps
 R.R.P.
£1.69

Know your food

Nutrition per 100 g

Energy Kj 2049
Energy Kcal 514
Protein 5.1
Fat (total) 27
Fat (saturates) 3.07
Fat mono-saturates 7.05
Fat poly-saturates 16.8
Carbs (total) 57.4
Carbs (sugar) 0.5
Sodium 0.92
Fibre 3.4

Contains

Artificial Colour No
Artificial Flavour No
Artificial Preservative No
Nuts No
Wheat Gluten No
Egg No
Mustard No
Celery No
Soya Yes
Sesame seed No
Sulphites No
GMO No
Lactose No
Yeast No
Milk Protein No
Garlic Yes
Chilli Yes

Product is

Kosher Yes
Halal Yes
Vegetarian Yes
Vegan No
Heat Level Hot
Medium PERi-PERi Marinade

Medium PERi-PERi Marinade

Our famous blend of sun-ripened lemons, garlic and medium PERi-PERi (African Bird's Eye Chilli). Perfect for recreating Medium PERi-PERi chicken at home - great on the BBQ!
250ml

Medium PERi-PERi Marinade
£1.99

Know your food

Nutrition per 100 g

Energy Kj 244
Energy Kcal 61
Protein 0.3
Fat (total) 2.1
Fat (saturates) 0.2
Carbs (total) 10.1
Carbs (sugar) 5.7
Sodium 0.9
Fibre 0.2

Contains

Artificial Colour No
Artificial Flavour No
Artificial Preservative No
Nuts No
Wheat Gluten No
Egg No
Mustard No
Celery No
Soya No
Sesame seed No
Sulphites Yes
GMO No
Lactose No
Yeast No
Milk Protein No
Garlic Yes
Chilli Yes

Product is

Kosher Yes
Halal Yes
Vegetarian Yes
Vegan Yes
Hot PERi-PERi Marinade

Hot PERi-PERi Marinade

A fiery blend of sun ripened lemons, African bird's eye chilli, spices and garlic. The best selling marinade in the UK! This will get you as close as you can get to PERi-PERi Chicken at home. Great with all types of meat and fish.
250ml

Hot PERi-PERi Marinade
£1.99

Know your food

Nutrition per 100 g

Energy Kj 484
Energy Kcal 115
Protein 1.4
Fat (total) 5.4
Fat (saturates) 0.6
Carbs (total) 15.2
Carbs (sugar) 8.6
Sodium 1.4
Fibre 0.9

Contains

Artificial Colour No
Artificial Flavour No
Artificial Preservative No
Nuts No
Wheat Gluten No
Egg No
Mustard No
Celery No
Soya Yes
Sesame seed No
Sulphites No
GMO No
Lactose No
Yeast No
Milk Protein No
Garlic Yes
Chilli Yes

Product is

Kosher Yes
Halal Yes
Vegetarian Yes
Vegan Yes
Heat Level Hot
Garlic PERi-PERi Sauce

Garlic PERi-PERi Sauce

For all you garlic lovers out there!
Mix with guacamole for an irresistible dip. Holy guacamole!
250ml

Garlic PERi-PERi Sauce
£2.95

Know your food

Nutrition per 100 g

Energy Kj 248
Energy Kcal 59
Protein 0.5
Fat (total) 3.4
Fat (saturates) 0.4
Carbs (total) 6.6
Carbs (sugar) 5.7
Sodium 2.2
Fibre 0.8

Contains

Artificial Colour No
Artificial Flavour No
Artificial Preservative No
Nuts No
Wheat Gluten No
Egg No
Mustard No
Celery No
Soya No
Sesame seed No
Sulphites No
GMO No
Lactose No
Yeast No
Milk Protein No
Garlic Yes
Chilli Yes

Product is

Kosher Yes
Halal Yes
Vegetarian Yes
Vegan Yes
Heat Level Medium

PERi-PERi Houmous

Description: 

Add some fire to your houmous with Nando's PERi-PERi Sauce!

Serves: 
4
Ingredients: 

1 tub houmous (home-made or shop bought, we don't mind!)
Splash Nando's Hot PERi-PERi Sauce

Method: 

1) Simply mix a large dash of Nando's Hot PERi-PERi Sauce into a tub of houmous for a traditional dip with a fiery twist!

Small image: 

Hot PERi-PERi Nuts

Description: 

Add some fire to your party nibbles with Hot PERi-PERi Nuts

Serves: 
4
Ingredients: 

Mixed nuts (or you choose your favourite type)
Large splash Nando's Hot PERi-PERi Sauce

Method: 

1. Mix all the ingredients together and spread out on a baking sheet.

2. Roast at 200'C for 10 or until golden brown

3. Remove to cool and add a further tbsp of PERi-PERi Sauce. Toss to coat well.

4. Serve warm or cold

Small image: 

PERi-PERi Guacamole

Description: 

Fab party food!

Serves: 
8
Ingredients: 

1 tub Guacamole (home-made or shop-bought, we don't mind!)
1 splash Hot PERi-PERi Sauce

Method: 

1) Mix everything together and serve with tortilla chips, fresh crudites or in a baked potato or pitta bread.

Small image: 

Picnic Bread With PERi-PERi Beef

Description: 

A farm style bread, filled with avocado, aubergine, rocket and grilled beef strips marinated in a sundried tomato and basil sauce

Serves: 
4-6
Ingredients: 

1 x Large farm style round bread or 6 small ciabatta rolls
1 Small aubergine (150g)
60ml (1/4 cup) Olive oil
10ml (2 tsp) Crushed garlic
1 x 500g Rump steak
250ml (1 bottle) Nando’s Sun-Dried Tomato and Basil Marinade
2 Medium avocados, pitted and sliced
Fresh rocket leaves
1 Small red pepper, seeded and sliced

Method: 

1) Marinate meat in the Nando’s Sun-Dried Tomato and Basil Marinade

2) Cut the top off the bread and hollow the inside out. Leave a 1 ½ cm wand.

3) Slice the aubergine into thin slices and layer on a flat baking sheet.

4) Drizzle with the olive oil and garlic and roast under a preheated oven grill until golden in colour. Remove from heat and set aside.

5) Panfry the marinated meat until cooked to your preference. Remove from the heat and allow to cool slightly.

6) Cut into thin strips and set aside.

7) Layer the inside of the bread with rocket or spinach leaves, meat, aubergines, avocado and peppers.

8) Press all the layers down firmly and replace the “lid of the bread”.

9) Serve with a green salad.

Small image: 

PERi-PERi Vegetable Lasagne

Description: 

A cheesy lasagne with PERi-PERi, butternut, baby marrows, tomatoes and onions.

Serves: 
4
Ingredients: 

12 Dry lasagne sheets
30ml (2 tbsp) Butter
30ml (2 tbsp) Cake flour
375ml (1 ½ cup) Milk
375ml (1 ½ cup) Mozzarella cheese
125ml (1 bottle) Nando’s Garlic PERi-PERi Sauce
1x 400g of canned tomatoes, reserve the juice
1 Red onion, chopped 
100g Butternut, cut in 2 cm cubes
50g Baby marrows, chopped
Salt and pepper to taste

Method: 

1) Preheat oven to 180°C.

2) In a roasting pan mix Nando’s Garlic PERi-PERi Sauce with tomatoes, onion, butternut, baby marrows.

3) Roast for 5 – 8 minutes.

4) For the cheese sauce: melt the butter into a small heavy-based sauce pan over medium heat. Stir in cake flour, gradually adding the milk, stirring continuously, bring to a boil and reduce heat. Add 200ml cheese and simmer until sauce starts to thicken. Season with salt and pepper.

5) Layer an oven-proof dish with lasagne sheets, vegetables and then cheese sauce. Finish with a layer of cheese sauce and top with mozzarella cheese.

6) Bake for 30 – 35 minutes or until the cheese is golden brown in colour and the lasagne has cooked through.

Small image: 

Hot PERi-PERi Roasted Potatoes

Description: 

A sure fire way to spice up your spuds!

Serves: 
4-6
Ingredients: 

1 bag small new potatoes
Hot PERi-PERi Grinder

Method: 

1) Place potatoes in baking dish, drizzle with oil, and Grind the Hot Peri-Peri over them.

2) Bake in a hot oven (190 °C) about 45 minutes or until tender. Add herbs and mix well

Small image: 

PERi-PERi Corn-On-The-Cob

Description: 

Just like in our restaurant, a healthy side dish to complement any main course!

Serves: 
6
Ingredients: 

6 Corns
Small knob butter per corn
Nando's Hot PERi-PERi Sauce to taste (or try another heat level if Hot is too fiery!)

Method: 

1) Remove the husks from the corn

2) Melt the butter and mix with Nando's PERi-PERi Sauce.

3) Brush over the corn & BBQ over hot coals until tender, basting frequently.

4) Enjoy!

Small image: 

PERi-PERi Red Pepper Soup

Description: 

A deliciously different PERi-PERi soup - quick and easy to whip up and easy to freeze!

Serves: 
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: 

1) Saute peppers, onions, apples, carrots, and vegetable oil, stirring frequently, for 5 to 7 minutes, until onions are translucent but now browned.

2) Then add the stock and freely sprinkle the Nando’s Hot PERi-PERi Grinder. Bring to a boil over high heat.

3) 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 and heat through

Small image: 

PERi-PERi Potato Salad

Description: 

A chilled potato salad topped with PERi-PERi spice

Serves: 
4
Ingredients: 

8-10 Baby potatoes
62ml (¼ cup) Extra virgin olive oil
15ml (1 tbsp) White wine vinegar oil
45ml (3 tbsp) Spring onions finely chopped
1 Red pepper, seeded and roughly chopped
1 Yellow pepper, seeded and roughly chopped
250ml (1 cup) Mayonnaise
Nando’s Wild Herb & Garlic Grinder to taste
Salt and pepper to taste

Method: 

1) Boil potatoes for 8 – 10 minutes or until tender.

2) Drain potatoes and when cool enough to handle, cut into halves.

3) In a small bowl whisk olive oil, vinegar, spring onions and Nando’s Wild Herb & Garlic Grinder. Toss the potatoes with the vinaigrette mixture until well coated. Allow to cool to room temperature.

4) When potatoes are cooled mix with red peppers, yellow peppers and Mayonnaise.

5) Chill for 1 to 2 hours before serving

Small image: 

Aubergine & Mozzarella PERi-PERi Bake

Description: 

A layered bake with aubergine, PERi-PERi, tomato and basil, cottage cheese and mozzarella

Serves: 
4-6
Ingredients: 

4 Large aubergines, thinly sliced lengthwise
2 Tomatoes, thinly sliced
375ml (1 1/2 cup) Grated Mozzarella
60ml (1/4 cup) Grated Parmesan
45ml (3 tbsp) Butter
10ml (2 tsp) Garlic
250ml (1 bottle) Nando’s Sun-Dried Tomato and Basil Marinade
250ml (1 cup) Chunky cottage cheese
Salt and freshly ground black pepper to taste

Method: 

1) Place the aubergine slices in a colander. Sprinkle with salt and leave for 30 minutes. Rinse under water and allow to drain. Pat dry with a paper towel.

2) Preheat oven to 180°C.

3) Heat butter in a large pan, add garlic and aubergines and fry for a minute on each side.

4) Cover the bottom of an oven-safe dish with a layer of aubergines, follow with a layer of tomato, a layer of Nando’s Sun-Dried Tomato and Basil Marinade, a layer of cottage cheese and a layer of mozzarella. Repeat layering the dish and ending with a layer of mozzarella.

5) Season with salt and pepper and sprinkle with Parmesan cheese.

6) Bake for 20 – 25 minutes or until the cheese is golden brown in colour

Small image: 

Mushrooms In Garlic PERi-PERi Sauce On Polenta

Description: 

Pan-fried large black mushrooms in a creamy garlic PERi-PERi sauce served with polenta squares

Serves: 
4
Ingredients: 

6 Fresh black mushrooms
30ml (2 tbsp) Butter
250ml (1 bottle) Nando’s Garlic PERi-PERi Sauce
15ml (1 tbsp) Crushed garlic
250ml (1 cup) Fresh cream
Salt and freshly ground black pepper to taste
Polenta Squares
250ml Polenta
1L Boiling water
30ml Olive oil
Garnish
Sun-dried tomatoes in olive oil vinaigrette, drained and coarsely chopped

Method: 

1) Mix the polenta and water together in a bowl. Cook according to the cooking time on the packet.

2) Pour into a lightly greased baking pan or cake tin.

3) Spread an even layer about 20 mm thick with a spatula and allow to cool completely.

4) Cut into equal sized squares larger than the mushrooms.

5) Brush with olive oil and grill on both sides in a griddle pan until heated through and golden.

6) Heat butter in a heavy-based frying pan with a lid and sauté the garlic for 30 seconds.

7) Place the mushrooms face down in the pan and fry for 2 minutes.

8) Pour the Nando’s Garlic PERi-PERi Sauce over the mushrooms, cover and simmer for a further 2 minutes.

9) Remove mushrooms from the pan, reserving the sauce. Add the cream to the pan and stir through the sauce.

10) Bring to the boil. Simmer uncovered for 5 minutes. Place the mushrooms back in the pan simmer for 2 minutes or until mushrooms are heated through.

11) Serve on a grilled polenta square drizzled with the sauce and garnished with sun-dried tomatoes

Small image: 

PERi-PERi Macaroni Cheese

Description: 

Macaroni and cheese with a creamy garlic PERi-PERi sauce

Serves: 
4-6
Ingredients: 

500g Macaroni 
50g Butter 
50g Cake Flour 
1L (4 cups) Full Cream milk 
62ml (1/4 cup) Nando’s Garlic PERi-PERi Sauce 
2g (1/2 tsp) Dried Oregano 
250g (1 packet) Bacon shredded (Optional) 
500g Cheddar Cheese 
Salt and Black Pepper to taste

Method: 

1) Boil the macaroni in sufficient salted water until al dente

2) Prepare a basic white sauce by melting the butter, adding the cornflour to the butter & stir. Then add the milk and slowly bring to the boil whilst gently stirring to prevent lumps (or you can buy one!)

3) Add the salt, pepper, eggs, oregano & Nando’s Garlic PERi-PERi Sauce to the White Sauce and stir through. Add the sauce to the pasta.

4) Fry the shredded bacon in a pan and stir in with the macaroni.

5) 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.

6) Bake in a preheated oven for 15 minutes at 180°C

Small image: 

Lime and Coriander PERi-PERi Prawns

Description: 

A tasty way to spice up your prawns! Serve with rice, pasta, veggies or salad.

Serves: 
4
Ingredients: 

King prawns (enough for two)
1 bottle Nando's Lime & Coriander Marinade

Method: 

1) Marinade the prawns for 30 minutes in Nando`s Lime and Coriander PERi-PERi Marinade.

2) Grill the prawns until the flesh turns white and the meat is cooked through.

3) Serve immediately garnished with fresh lime wedges and coriander

Small image: 

Foil Baked PERi-PERi Fish

Description: 

White fish in a spicy rub, tossed with olives, tomatoes, red pepper and basil, foil baked to perfection

Serves: 
4
Ingredients: 

4 x 200g Firm, white fish fillets 
25g (1 packet) Nando’s Hot Peri-Peri Seasoning Rub
1 Onion, roughly sliced
10ml (2 tsp) Garlic, crushed
2 Red peppers, seeded and sliced
8 – 10 Fresh basil leaves
10 Rosa tomatoes
10 Black olives
Salt and freshly ground black pepper to taste

Method: 

1) Preheat oven to 200°C.

2) Tear a large piece of foil and place it flat onto a surface.

3) Rub the fish with Nando’s Hot PERi-PERi Seasoning Rub so that the fish is coated on both sides.

4) Top with onion, garlic, red peppers, basil leaves, tomatoes and olives.

5) Season with salt and pepper.

6) Fold the foil to enclose the fish. Close any gaps to stop steam releasing from the parcel.

7) Bake for 15 - 20 minutes or until fish is opaque and flaky in texture.

8) Remove fish from the foil and serve immediately with baby potatoes and topped with the remaining ingredients in the foil

Small image: 

PERi-PERi And Lime Seared Tuna Steaks

Description: 

Spicy seared tuna, marinated in lime

Serves: 
4
Ingredients: 

4 Tuna steaks
125ml (1/2 cup) Lime juice 
15ml (1 tbsp) Olive Oil
Sesame Seeds
25g (1 packet) Nando’s Hot PERi-PERi Seasoning Rub

Method: 

1) Pour the Lime juice over the tuna steaks and marinate for 20 minutes.

2) Mix sesame seeds and Nando’s Hot PERi-PERi Seasoning Rub and roll each steak in the mixture to coat on both sides.

3) Heat the olive oil in a large skillet over medium-high heat.

4) Grill the steaks for one minute on each side depending on the thickness of the steak.

5) Allow the fish to rest for a few minutes before slicing into thin slices.

6) Serve on a bed of fresh rocket or Asian noodles

Small image: 

Salmon PERi-PERi Fish Cakes

Description: 

Pink salmon fish cakes with PERi-PERi, wild herbs and garlic

Serves: 
8
Ingredients: 

1 can (220g) Pink salmon 
2 Potatoes, peeled and cut into cubes
Salt and black pepper to taste
Nando’s Wild Herb and Garlic Seasoning Rub (to taste)
1 Medium onion, chopped fine
20ml (4tsp) Nando’s Hot PERi-PERi Sauce
1 Jumbo egg
Bread crumbs
Butter for frying

Method: 

1) Flake salmon into a large bowl and set aside.

2) Boil potatoes until soft. Drain and mash adding Nando’s Wild Herb and Garlic Seasoning Rub. Add onion, egg, Nando’s Hot PERi-PERi Sauce and enough bread crumbs to absorb egg.

3) Add the salmon and mix very well to evenly distribute the fish.

4) Form mixture into equal sized cakes.

5) Refrigerate for at least 30 minutes or until firm.

6) Heat butter in a heavy-based frying pan. Add fish cakes and fry in batches until golden brown in colour, turning frequently. Drain on paper towel.

Small image: 

PERi-PERi Beef Kebabs

Description: 

Juicy beef kebabs, marinated in PERi-PERi

Serves: 
4
Ingredients: 

450g Beef Sirloin cut into cubes 
250ml (1 bottle) Nando’s Hot PERi-PERi Sauce
1 Green pepper, seeded and cut into squares
1 Red pepper, seeded and cut into squares
1 Medium red onion, quartered (optional)

Method: 

1) Marinate meat in Nando’s Hot PERi-PERi Sauce for at least 30 minutes.

2) Remove meat from the marinade and reserve the sauce.

3) Skewer meat onto skewers alternating with peppers and onions.

4) Grill over medium coals or under a preheated oven grill, for 15 – 20 minutes.

5) Baste frequently with remaining marinade.

Small image: 

PERi-PERi Spaghetti Bolognese

Description: 

A PERi-PERi and tomato Bolognese sauce with spaghetti and grated parmesan cheese

Serves: 
4-6
Ingredients: 

150g Spaghetti pasta
500g Beef mince
1 Onion, chopped
1 x 400g Can tomatoes
250ml (1 bottle) of Nando’s Hot PERi-PERi Sauce
125ml (1/2 cup) Shaved Parmesan Cheese
Pinch Salt
15ml (1 tbsp) Olive Oil
Salt and pepper to taste

Method: 

1) Place pasta in a large pot with boiling water, add salt and cook until al dente.

2) Heat olive oil in a frying pan over medium heat, add onions and fry until translucent.

3) Add the mince and fry for 5 minutes.

4) Add the Nando’s Hot PERi-PERi Sauce and can of tomatoes and simmer for 5 – 10 minutes.

5) Place the pasta in a bowl and mix with the mince.

6) Season with salt and pepper and sprinkle with parmesan cheese

Small image: 

Grilled Portuguese BBQ PERi-PERi Steak

Description: 

A delicious way to add some spice to your steaks, a perfect mid-week treat!

Serves: 
2
Ingredients: 

2 steaks (you choose - rib eye, sirloin, rump)
1 bottle Nando's Portuguese BBQ Marinade

Method: 

1) Cut steaks into large, even sized pieces.

2) Trim the meat of excess fat and sinew.

3) Place the steak in a large shallow dish.

4. Pour over the marinade. Cover and refrigerate for several hours or, preferably, overnight.

5. Cook steak on a hot, lightly greased grill, flat plate or frying pan for 3-4 minutes on each side (or until cooked as desired), basting frequently with marinade.

6. Serve with corn on the cob and a potato salad tossed in Nando`s Garlic PERi-PERi Sauce.

Small image: 

Picnic Bread With PERi-PERi Beef

Description: 

A farm style bread, filled with avocado, aubergine, rocket and grilled beef strips marinated in a sundried tomato and basil sauce

Serves: 
4-6
Ingredients: 

1 x Large farm style round bread or 6 small ciabatta rolls
1 Small aubergine (150g)
60ml (1/4 cup) Olive oil
10ml (2 tsp) Crushed garlic
1 x 500g Rump steak
250ml (1 bottle) Nando’s Sun-Dried Tomato and Basil Marinade
2 Medium avocados, pitted and sliced
Fresh rocket leaves
1 Small red pepper, seeded and sliced

Method: 

1) Marinate meat in the Nando’s Sun-Dried Tomato and Basil Marinade

2) Cut the top off the bread and hollow the inside out. Leave a 1 ½ cm wand.

3) Slice the aubergine into thin slices and layer on a flat baking sheet.

4) Drizzle with the olive oil and garlic and roast under a preheated oven grill until golden in colour. Remove from heat and set aside.

5) Panfry the marinated meat until cooked to your preference. Remove from the heat and allow to cool slightly.

6) Cut into thin strips and set aside.

7) Layer the inside of the bread with rocket or spinach leaves, meat, aubergines, avocado and peppers.

8) Press all the layers down firmly and replace the “lid of the bread”.

9) Serve with a green salad.

Small image: 

PERi-PERi Beef Stew

Description: 

An old-style beef stew with PERi-PERi, tomatoes and fresh vegetables

Serves: 
4
Ingredients: 

500g Stewing beef, cut into cubes
3 Fresh or dried bay leaves (optional)
2 Celery sticks, chopped
2 Medium carrots, peeled and roughly chopped
2 Medium onions, roughly chopped
30ml (2 tbsp) Olive oil
30ml (2 tbsp) Cake flour
100g Mushrooms 
125ml (1 bottle) Nando’s Medium PERi-PERi Sauce
1 x 400g Can tomatoes
Salt and freshly ground black pepper to taste

Method: 

1) Preheat oven to 180°C.

2) Heat olive oil in a casserole dish over medium heat. Add celery, carrots, onions and bay leaves and fry for 10 minutes.

3) Add the beef cubes and flour and stir.

4) Add Nando’s Medium PERi-PERi Sauce, mushrooms and tomatoes.

5) Bring stew to the boil and move casserole dish to the oven. Cook for 2 ½ - 3 hours.

6) Remove bay leaves and season with salt and pepper.

7) Serve with cous cous or a starch of your choice

Small image: 

Hot Sweet PERi-PERi Beef Strips With Noodles

Description: 

Stir fried hot and sweet beef strips, tossed with noodles, mini corn, cabbage and peppers

Serves: 
4
Ingredients: 

375ml (1 1/2 cup) Uncooked Noodles 
400g Beef Strips 
15ml (1 tbsp) Olive Oil 
1 Red onion , chopped 
1 Green Pepper, sliced into thin slices
1 Red Pepper, sliced into thin slices
80g Mini Corn 
80g Red Cabbage, sliced into thin strips
125ml (1 bottle) Nando’s Hot PERi-PERi Sauce 
45ml (3 tbsp) Honey 
Salt and pepper to taste

Method: 

1) Heat olive oil in a pan, add onions and saute until translucent.

2) Add the beef strips and cook for 3-5 minutes. Add the Nando’s Hot PERi-PERi Sauce and honey.

3) Add the green and red peppers, corn and cabbage and fry for another 5 – 10 minutes.

4) Cook the noodles in 750ml (3 cups) boiling water for 8 – 10 minutes, or according to manufacturer’s instructions.

5) Mix the noodles and the beef strips and serve immediately

Small image: 

Braised PERi-PERi Lamb Shank

Description: 

Lamb shank with Portuguese BBQ marinade, lemon and rosemary served with a potato and olive mash

Serves: 
4-6
Ingredients: 

4 x Small Lamb Shanks
250ml (1 bottle) Nando’s Portuguese BBQ Marinade
10ml (2 tsp) Crushed garlic
62ml (1/4 cup) Lemon juice
2 Medium onions, quartered
1 Red pepper, seeded and cut into bite-size chunks
1 Yellow pepper, seeded and cut into bite-size chunks
5ml Dried or 15ml fresh rosemary
Salt and freshly ground black pepper to taste
For Potato and Olive Mash:
5 Medium Potatoes 
15 Calamata Olives, pitted and chopped
125ml (1/2 cup) Milk
45ml (3 tbsp) Butter

Method: 

1) Preheat oven to 220°C.

2) Rub the lamb shanks with olive oil, garlic and lemon juice.

3) Place in the oven for 5 minutes to brown. Remove from oven and add Nando’s Portuguese BBQ Marinade, onions, peppers and rosemary.

4) Reduce heat to 160°C, cover meat with foil and return to oven. Cook for a further 2 – 2 ½ hours or until meat is soft and falls off bone.

5) Meanwhile, prepare the mash. Boil potatoes for 15 minutes, drain and mash adding milk and butter.

6) Add the chopped calamatas to the mash and season with salt and pepper.

7) Serve meat warm on a bed of olive and potato mash, drizzled with the cooking meat sauce and vegetables

Small image: 

PERi-PERi Chicken Salad With A Twist!

Description: 

A rocket based salad with garlic PERi-PERi chicken strips, caramelised walnuts and cherry tomatoes

Serves: 
4
Ingredients: 

700g Chicken breast fillets cut into strips
125ml (1 bottle) Nando’s Garlic PERi-PERi Sauce
1 bunch (120g) Fresh rocket
30ml (2 tbsp) Honey
250g Cherry tomatoes, halved
250ml (1 cup) Walnuts
Dressing:
60ml (1/4 cup) Olive oil
60ml (1/4 cup) Lemon juice
30ml (2 tbsp) Fresh cream

Method: 

1) Soak chicken strips overnight in the Nando’s Garlic PERi-PERi Sauce.

2) Heat the oil in a large skillet and fry the chicken strips for 6 minutes, basting frequently. Leave to cool.

3) Toss fresh rocket, toasted walnuts, cherry tomatoes and chicken strips

4) For the dressing: Combine all ingredients in a jar and shake well. Drizzle over the salad.

Small image: 

Creamy PERi-PERi Chicken

Description: 

Chicken breasts marinated in a yogurt and hot PERi-PERi sauce

Serves: 
4-6
Ingredients: 

6-8 Chicken breast fillets
125ml (1/2 bottle) Nando’s Hot Marinade 
62ml (1/4 cup) Natural yogurt
Salt and freshly ground black pepper to taste

Method: 

1) Mix Nando’s Hot Marinade and yogurt.

2) Place chicken in a glass bowl and pour marinade mixture over the chicken to cover. Cover and refrigerate over night.

3) Preheat oven to 180˚C.

4) Remove the chicken from the marinade and place on a baking tray. Reserve the marinade.

5) Cook the chicken in an oven for 25-30 minutes or until cooked through. Basting twice with the reserved marinade during the cooking time.

6) Season to taste and serve with roasted vegetables.

Small image: 

Grilled Portuguese BBQ PERi-PERi Chicken

Description: 

Easy grilled PERi-PERi chicken

Serves: 
4
Ingredients: 

1 Whole chicken 
250ml (1 bottle) Nando’s Portuguese BBQ Marinade

Method: 

1) Pour the Nando’s Portuguese BBQ Marinade over the chicken and leave to marinate overnight.

2) Preheat a grill for medium heat.

3) Remove chicken from marinade.

4) Grill chicken until juices run clear, turning frequently.

Small image: 

Sun-Dried Tomato PERi-PERi Chicken Satays

Description: 

A delicious way to spice up your chicken!

Serves: 
2
Ingredients: 

4 Chicken Breasts
1 bottle Nando's Sundried Tomato & Basil Marinade
1 teaspoon honey
Handful basil
Half tub plain yoghurt
Quarter chopped cucumber
Pinch cumin
Teaspoon Nando's Hot PERi-PERi Sauce

Method: 

1) Cut each chicken breast into thin strips and weave onto small skewers interspersed with sun-dried tomatoes.

2) Mix the Nando's Sun-Dried Tomato & Basil marinade, honey, and chopped basil leaves.

3) Pour over the chicken skewers and allow to marinate for several hours.

4) Cook on a medium hot, lightly greased BBQ (or grill) for 5-6 minutes on each side. turning often until well-browned.

5) Serve with a sauce of plain yoghurt, chopped cucumber, a pinch of cumin and a teaspoon of Nando's Hot PERi-PERi sauce.

Small image: 

Hot PERi-PERi Stirfry

Description: 

A healthy and hearty mid-week meal idea

Serves: 
2
Ingredients: 

1 clove garlic
3 chicken breasts, cut into small diced pieces
Half bottle Nando's Hot PERi-PERi Sauce
Splash soy sauce
1 pack stir fry vegetables (pre bought from a supermarket is fine)

Method: 

1) Heat oil in wok and add Garlic.

2) Add chicken and sear till golden.

3) Add Hot PERi-PERi and Soy sauce.

4) Add all vegetables and stir fry for 2 -3 minutes.

Small image: 

Creamy PERi-PERi Chicken Strips

Description: 

A delicious, creamy chicken dish with a hearty kick of PERi-PERi

Serves: 
4
Ingredients: 

2 cloves garlic
2 onions
3 peppers (you choose the colour!)
6 chicken breasts, cut into thin strips
Large splash Nando's Garlic PERi-PERi Sauce
1 small glass on white wine
2 tbl spoons double cream

Method: 

1) Heat the oil in a wok and add the garlic, onions and pepper strips, saute for 2 mins

2) Add the chicken and stir fry on high, to brown the chicken

3) Add the Nando's Hot PERi PERi Sauce and stir, simmer for one minute

4) Add the wine and simmer to reduce

5) Add the cream, stir through and simmer for 5 minutes, then serve with rice and salad

Small image: 

Sweet & Sticky PERi-PERi Chicken Wings

Description: 

Sweet and sticky chicken wings with a hint of PERi-PERi, grilled to perfection

Serves: 
6
Ingredients: 

24 Chicken wings
Salt and freshly ground black pepper to taste
250ml (1 bottle) Nando’s Sweet and Sticky Marinade

Method: 

1) Preheat oven to 220˚C.

2) Pour Nando’s Sweet and Sticky Marinade over the chicken wings, season with salt and pepper.

3) Leave to marinate for 20 minutes.

4) Place chicken wings on a grid and grill for 15 – 20 minutes, whilst turning frequently (every 5 minutes or as required).

4) Serve with a fresh green salad.

Small image: 

Stuffed PERi-PERi Chicken Breasts with Mozzarella

Description: 

Stuffed chicken with mozzarella, baked and topped with a creamy PERi-PERi sundried tomato and basil sauce

Serves: 
4-6
Ingredients: 

500g Chicken breast fillets ( 6 fillets)
100g Grated Mozzarella
70ml Nando’s Sun-dried Tomato and Basil Marinade
125ml (1/2 cup) Fresh breadcrumbs
10g Crushed garlic
15ml (1tbsp) Olive oil
Sauce:
180ml Nando’s Sun-Dried Tomato and Basil Marinade
60ml Fresh cream

Method: 

1) Mix the grated mozzarella and breadcrumbs with the Nando’s Sun-dried Tomato and Basil Marinade.

2) Slit a pocket into each of the chicken breasts and stuff with the cheese and marinade mix.

3) Heat the olive oil in a heavy-based frying pan. Add garlic and chicken breasts and fry until a golden colour on both sides. Reduce heat and fry for a further 10 minutes, turning chicken frequently until cooked through.

4) Meanwhile, prepare the sauce by mixing the rest of the Nando’s Sun-dried Tomato and Basil Marinade with the cream and heat in the microwave for 1 minute.

5) Serve chicken on a bed of green beans or asparagus, drizzled with sauce.

Small image: 

Lime & Coriander PERi-PERi Chicken

Description: 

A deliciously different way to spice up your chicken!

Serves: 
6
Ingredients: 

6 chicken breasts
Nando's Lime & Coriander Marinade

Method: 

1) Pour Nando's Lime and Coriander Marinade over the chicken pieces and allow to stand overnight.

2) To BBQ - First microwave chicken for 15 minutes at 70% power and then barbecue over hot coals until thoroughly cooked and slightly charred, turning and basting with excess marinade regularly.

3) To bake - Marinade for a minimum of 15-20 minutes. Place marinated chicken in a casserole or oven-proof dish, drizzle with remaining marinade. Bake in a pre-heated oven at 180 degrees C for 1 1/4 hours.

Small image: 

Crunchy PERi-PERi Garlic Chicken

Description: 

Crunchy chicken breasts with a PERi-PERi, garlic and lemon zest crust

Serves: 
4-6
Ingredients: 

4 Skinless chicken breasts, flattened
10 Cracker biscuits
Zest and juice of 2 lemons
40g Butter
15ml (1 tbsp) Flat leaf parsley
Salt and freshly ground black pepper to taste
45ml (3 tbsp) Cake flour
45ml (3 tbsp) Nando’s Garlic Peri-Peri Sauce
2 Eggs

Method: 

1) Preheat oven to 180°C.

2) Mix cream crackers, lemon zest and juice, butter, parsley and a pinch of salt and pepper in a food processor until mixture is very fine. Pour cracker mixture onto a plate.

3) Sprinkle the flour onto a second plate.

4) Beat eggs and Nando’s Garlic PERi-PERi Sauce together.

5) Dip each chicken breast into the flour until both sides are completely coated then

6) Dip into the egg mixture until covered and then into the cracker mixture, pressing the mixture onto the breasts to stick

7) Place chicken on a baking tray and bake in the oven for 15 – 20 minutes.

8) Leave breasts whole or slice in strips and drizzle with lemon juice.

9) Serve with potato chips.

Small image: 

Complaints and Compliments