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Recipes
Crunchy PERi-PERi Garlic Chicken
4-6
Crunchy chicken breasts with a PERi-PERi, garlic and lemon zest crust
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
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.
Lime & Coriander PERi-PERi Chicken
6
A deliciously different way to spice up your chicken!
6 chicken breasts
Nando's Lime & Coriander Marinade
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.
Stuffed PERi-PERi Chicken Breasts with Mozzarella
4-6
Stuffed chicken with mozzarella, baked and topped with a creamy PERi-PERi sundried tomato and basil sauce
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
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.
Creamy PERi-PERi Chicken Strips
4
A delicious, creamy chicken dish with a hearty kick of PERi-PERi
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
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
Sweet & Sticky PERi-PERi Chicken Wings
6
Sweet and sticky chicken wings with a hint of PERi-PERi, grilled to perfection
24 Chicken wings
Salt and freshly ground black pepper to taste
250ml (1 bottle) Nando’s Sweet and Sticky Marinade
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.
Hot PERi-PERi Stirfry
2
A healthy and hearty mid-week meal idea
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)
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.
Sun-Dried Tomato PERi-PERi Chicken Satays
2
A delicious way to spice up your chicken!
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
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.
Grilled Portuguese BBQ PERi-PERi Chicken
4
Easy grilled PERi-PERi chicken
1 Whole chicken
250ml (1 bottle) Nando’s Portuguese BBQ Marinade
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.
Creamy PERi-PERi Chicken
4-6
Chicken breasts marinated in a yogurt and hot PERi-PERi sauce
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
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.
PERi-PERi Chicken Salad With A Twist!
4
A rocket based salad with garlic PERi-PERi chicken strips, caramelised walnuts and cherry tomatoes
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
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.
Braised PERi-PERi Lamb Shank
4-6
Lamb shank with Portuguese BBQ marinade, lemon and rosemary served with a potato and olive mash
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
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
Hot Sweet PERi-PERi Beef Strips With Noodles
4
Stir fried hot and sweet beef strips, tossed with noodles, mini corn, cabbage and peppers
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
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
PERi-PERi Beef Stew
4
An old-style beef stew with PERi-PERi, tomatoes and fresh vegetables
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
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
Picnic Bread With PERi-PERi Beef
4-6
A farm style bread, filled with avocado, aubergine, rocket and grilled beef strips marinated in a sundried tomato and basil sauce
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
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.
Grilled Portuguese BBQ PERi-PERi Steak
2
A delicious way to add some spice to your steaks, a perfect mid-week treat!
2 steaks (you choose - rib eye, sirloin, rump)
1 bottle Nando's Portuguese BBQ Marinade
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.
PERi-PERi Spaghetti Bolognese
4-6
A PERi-PERi and tomato Bolognese sauce with spaghetti and grated parmesan cheese
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
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
PERi-PERi Beef Kebabs
4
Juicy beef kebabs, marinated in PERi-PERi
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)
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.
Salmon PERi-PERi Fish Cakes
8
Pink salmon fish cakes with PERi-PERi, wild herbs and garlic
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
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.
PERi-PERi And Lime Seared Tuna Steaks
4
Spicy seared tuna, marinated in lime
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
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
Foil Baked PERi-PERi Fish
4
White fish in a spicy rub, tossed with olives, tomatoes, red pepper and basil, foil baked to perfection
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
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
Lime and Coriander PERi-PERi Prawns
4
A tasty way to spice up your prawns! Serve with rice, pasta, veggies or salad.
King prawns (enough for two)
1 bottle Nando's Lime & Coriander Marinade
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
PERi-PERi Macaroni Cheese
4-6
Macaroni and cheese with a creamy garlic PERi-PERi sauce
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
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
Mushrooms In Garlic PERi-PERi Sauce On Polenta
4
Pan-fried large black mushrooms in a creamy garlic PERi-PERi sauce served with polenta squares
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
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
Aubergine & Mozzarella PERi-PERi Bake
4-6
A layered bake with aubergine, PERi-PERi, tomato and basil, cottage cheese and mozzarella
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
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
PERi-PERi Potato Salad
4
A chilled potato salad topped with PERi-PERi spice
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
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
PERi-PERi Red Pepper Soup
4
A deliciously different PERi-PERi soup - quick and easy to whip up and easy to freeze!
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
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
PERi-PERi Corn-On-The-Cob
6
Just like in our restaurant, a healthy side dish to complement any main course!
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!)
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!
Hot PERi-PERi Roasted Potatoes
4-6
A sure fire way to spice up your spuds!
1 bag small new potatoes
Hot PERi-PERi Grinder
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
PERi-PERi Vegetable Lasagne
4
A cheesy lasagne with PERi-PERi, butternut, baby marrows, tomatoes and onions.
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
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.
Picnic Bread With PERi-PERi Beef
4-6
A farm style bread, filled with avocado, aubergine, rocket and grilled beef strips marinated in a sundried tomato and basil sauce
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
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.
PERi-PERi Guacamole
8
Fab party food!
1 tub Guacamole (home-made or shop-bought, we don't mind!)
1 splash Hot PERi-PERi Sauce
1) Mix everything together and serve with tortilla chips, fresh crudites or in a baked potato or pitta bread.
Hot PERi-PERi Nuts
4
Add some fire to your party nibbles with Hot PERi-PERi Nuts
Mixed nuts (or you choose your favourite type)
Large splash Nando's Hot PERi-PERi Sauce
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
PERi-PERi Houmous
4
Add some fire to your houmous with Nando's PERi-PERi Sauce!
1 tub houmous (home-made or shop bought, we don't mind!)
Splash Nando's Hot PERi-PERi Sauce
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!