Nandos Peri Peri Sauces. Marinade, Grilling and Cooking Sauces

Nandos Home cooking marinades, sauces and recipes

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 Chicken with Nando’s Lime and Cilantro Marinade 6 servings 6 chicken breast halves 1 bottle Nando’s Lime and Cilantro Marinade Salt & Pepper Pour Nando’s Lime & Cilantro Marinade in a 15 x 10 x 2 inch-baking dish. Add chicken breast halves and turn to coat. Cover and refrigerate for a minimum of 3 hours or overnight, turning occasionally. Prepare BBQ (medium heat). Remove chicken from marinade, sprinkle with salt and pepper. Grill until chicken is cooked through, turning occasionally, approximately 10-15 minutes.

BBQ Chicken with Nando’s Sundried Tomato & Basil Marinade 6 servings 6 chicken breast halves 1 bottle Nando’s Sun dried Tomato & Basil Marinade Salt & Pepper Pour Nando’s Sun dried Tomato & Basil Marinade in a 15 x 10 x 2 inch-baking dish. Add chicken breast halves and turn to coat. Cover and refrigerate for a minimum of 3 hours or overnight, turning occasionally. Prepare BBQ (medium heat). Remove chicken from marinade, sprinkle with salt and pepper. Grill until chicken is cooked through, turning occasionally, approximately 10-15 minutes.

BBQ SALMON 4 Ingredients: 500g salmon fillets 200ml Nando’s BBQ marinade 400g mixed green vegetables Method: 1. Marinade fish in the marinade for 20 minutes 2. heat an oven to 200C 3. Place fish on a roasting tray and bake for 4 minutes per side 4. Stir fry the vegetables until just cooked and season well with salt, pepper and lemon. 5. Garnish with flat leaf parsley

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

Beef Goulash with Sun dried Tomato & Basil marinade 4-6 1 lb Beef cubes 1 bottle Sun dried Tomato & Basil Nando’s Marinade & Grilling Sauce 1 0z Sunflower oil 1 oz Crushed Garlic 1 medium onion sliced 1 cup Beef stock 2 oz Cream 1tsp Salt Marinade beef cubes in Sun dried Tomato & Basil Nando’s Marinade & Grilling Sauce while preparing other ingredients. Heat oil in a heavy base pan. Brown onions & garlic. Add meat & brown. Pour & beef stock. Reduce heat. Simmer for 15 minutes. Stir cream in, and heat through. Season to taste. Serve 4 to 6

Chicken Breast Skewers marinated in Nando’s Sundried Tomato & Basil Marinade Makes 12 skewers 6 Chicken Breast Fillets 1 8 oz jar of marinated sundried tomatoes 1 Jar of Nando’s Sundried Tomato & Basil Marinade & Grilling Sauce Fresh Basil leaves for garnish Cut chicken breast fillets into chunks. Cover the chicken in Nando’s Sundried Tomato & Basil Marinade & Grilling Sauce. Marinade in zip lock bag for 30 minutes up to 3 days, refrigerated. Skewer the chicken, alternating with sundried tomatoes. Prepare BBQ (medium to high heat). Grill until chicken is cooked through, turning occasionally and basting with marinade, approximately 10-15 minutes. Garnish with fresh Basil leaves

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

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.

Homemade Peri-Peri BBQ Burgers Makes 6 patties Patties 1 lbs of reduced fat ground beef 1/2 cup of yellow onion, finely chopped 2 large fresh garlic cloves, crushed 1/2 cup of breadcrumbs 1/2 cup of Nando’s Portuguese BBQ Marinade 2 Tablespoons of Olive Oil Mix ground beef, onion, breadcrumbs, garlic, olive oil and Nando’s BBQ Marinade well. Divide into 6 equal portions. Roll and flatten to form burger patty. Prepare BBQ (medium to high heat). Grill until patty is cooked through, turning occasionally, approximately 10-15 minutes. Build the best burger on a Ciabata roll dressed with salad greens, sliced vine-ripened tomato and red onion rings.

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 Stir Fry 4-6 500g Stripped chicken breast meat 10g crushed Ginger 10g crushed garlic 30ml Sunflower oil 60ml Hot Peri-Peri Marinade sauce 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 Marinade and Soy sauce. Add all vegetables and stir fry for 2 -3 minutes

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.

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 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.

Nando’s Hot n Sticky BBQ wings 2-4 500g Chicken Wings (8) ½ cup Nando’s Nandos’ Portuguese BBQ ( Non Smokey Taste)Marinade & Grilling Sauce ¼ Cup Nando’s Hot Peri-Peri Pepper Sauce ¼ Cup Honey Blend Nando’s Peri- Peri, Portuguese BBQ marinade and Honey and pour over chicken wings in a sealable container. Allow to marinade for min 20 min. Grill on medium heat for 10-15 minutes, turning and basting often. Serves 4 as a starter, 2 as a main course

Nando’s Lime & Cilantro Shrimp 4-8 1kg large Shrimp ( Queen/ King size) 2 Oz Butter ¼ cup Nando’s Lime & Cilantro Marinade & Grilling Sauce 1 0z Freshly chopped Cilantro Clean and de vein shrimp. Place in bowl and pour over Nando’s Lime & cilantro marinade. Leave to marinade for 15 minutes. Heat butter in a skillet. Add shrimp and bring to sizzle, Stir through and cook till color has turned to coral. Do not overcook. Garnish with Chopped cilantro and serve with rice. Serves 8 as a starter , 4 as a main course

Nando’s Peri-Peri Sloppy Joes Serves 6 1 lb lean ground beef 1 1/2 cups Nando’s Barbeque Marinade & Grilling Sauce 1 small onion chopped 1 clove garlic finely minced 2 tablespoons molasses 1 tablespoon olive oil 6 hamburger buns or rolls 1. Heat olive oil in heavy large skillet over medium high heat and sauté chopped onion and garlic 2 minutes or until softened. 2. Add ground beef and sauté until nicely browned 3. Stir in Nando’s Barbeque Marinade & Grilling Sauce and molasses 4. Cover and simmer 15 minutes – add a little water if thinner sauce desired. 5. Spoon mixture onto warmed, split hamburger buns. Sprinkle with shredded cheddar cheese if desired. Serve this family favorite with purchased Cole slaw and oven baked potato crisps.

Nando’s Portuguese Style Shrimp 4-8 1kg large Shrimp ( Queen/ King size) 2 oz Butter 1 oz Crushed garlic ¼ cup Nando’s Garlic Peri-Peri Pepper Sauce ½ Fresh Lemon Clean and de vein shrimp. Heat and garlic & butter in a skillet. Add shrimp and bring to sizzle, Stir through and cook till color has turned to coral. Add Nando’s Medium Peri-Peri and stir through to cover. Squeeze the lemon over the shrimp and serve with rice. Serves 8 as a starter , 4 as a main course

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.

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

Scallop Empanadas with Mango Avocado Salsa Serves 6 as appetizer 1 Puff pastry sheet, thawed Filling ingredients: 1/2 lb raw sea scallops, cut into small cubes 3 cloves fresh garlic, chopped 5 green onions, chopped 1/2 Anaheim chili, chopped 1/2 cup butter 1/2 cup Nando’s Lime & Cilantro Peri-Peri Marinade 2 tbsp of Nando’s Garlic Peri-Peri Pepper Sauce Salsa ingredients: 1 Mango, peeled and cubed I Avocado, peeled and cubed 1 cup fresh Cilantro, chopped 1/2 cup white onion, chopped 2 green onions, chopped 1 garlic clove, chopped 1/2 cup Nando’s Lime & Cilantro Peri-Peri Marinade 1/2 cup fresh lemon juice 1/2 cup Extra Virgin Olive Oil 1 tsp Serrano chili, chopped Preheat oven to 350 degrees F. Roll puff pastry and cut into 2-inch diameter rounds (approximately 12-14). Lightly flour both sides of rounds. In a large skillet sauté scallops, green onion, chili and garlic in butter over a high heat for 5 minutes. Add Nando’s Lime & Cilantro marinade and Nando’s Garlic Pepper Sauce. Place a spoonful of filling in the center of dough rounds and fold in half. Press the edge with a fork to secure. Brush with melted butter. Bake on parchment lined baking sheet for 25 minutes or until golden brown. Toss all salsa ingredients in large bowl and mix well. Serve empanadas with salsa

Skewers of Scallop and Mango in a Lime & Cilantro Marinade BBQ Serves 4 1 lb. Large Sea Scallops 1 fresh Mango, peeled and cut into big chunks 1 bottle Nando’s Lime & Cilantro Marinade Salt and pepper to taste Fresh guacamole optional Marinade scallops in Nando’s Lime & Cilantro Marinade. Cover and refrigerate for 1 to 3 hours, turning occasionally. Skewer scallops and mango alternatively. Prepare BBQ (medium-high heat). Grill skewers until golden brown, turning frequently. Season with salt and pepper. Serve with fresh guacamole.

Sundried Tomato & Basil Marinated & Grilled Tri Tip Serves 4-6 1 Tri Tip (approx 2 lbs.) 1 bottle Nando’s Sundried Tomato & Basil Marinade & Griiling Sauce Place Tri Tip in a zip lock bag, add 1 bottle Nando’s Sundried Tomato & Basil Marinade. Marinate in zip lock bag for 30 minutes (or up to 3 days), refrigerated. Prepare BBQ (medium to high heat). Grill Tri Tip, turning occasionally and basting with additional marinade. Medium rare: 25 minutes Medium: 35 minutes Well done: 45 minutes

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