It's safe to say that Nando's is pretty much a national treasure at this point. For those of you who are desperately missing the delicious taste of Peri-Peri during lockdown, fear not as Nando's is sharing its recipes for everyone to try at home. In the new Bringing the Heat Home IGTV series, Nando's head of food Tim Molema cooks in collaboration with some of the UK's top talent, recreating some of our favorite Nando's dishes.
Last week, London singer JGrrey stepped into the kitchen for a classic combo: Peri-Peri chicken thighs, spicy rice and manly peas. This week (April 30 at 7pm), it's Manchester rapper Aitch's turn to serve up Peri-Peri wings, Peri-salty chips and garlic bread. On May 7, Manchester United player Jesse Lingard will cook Peri-Peri Chicken Pita with avocado, halloumi and rainbow salad.
While Nando's recipes are pretty simple (you're encouraged to buy the brand's marinade), chef and food writer Gizzi Erskine and rapper Professor Green go the extra mile and create their own Nando's Peri-Peri Sauce recipe from scratch. The pair are hosting a weekly live cooking event via their new Instagram platform Giz'n'Green, where they recreate a different "fake dish" every Monday night (so far, we're loving their version of the giant dish) There's no bar, a bulgogi kebab and Wagamama's fried pork cutlet curry).
Be sure to follow Nando's Instagram page for the latest updates on future cooking events, and if you'd like to challenge yourself with more complex recipes to take your holiday night out to the next level, follow Giz'n'Green's page.
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Here is a review of some recipes:
Giz'n'Green Medium Garlic Peri-Peri Chicken
raw material
- 8 chicken thighs (or 10 whole chicken wings)
- 1 onion
- 8 cloves garlic
- 3-6 Thai red chili peppers
- 40g sugar
- 40 ml vinegar of any kind (except balsamic or sherry)
- 80 ml lime juice
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
method
- Carefully debone the chicken legs, leaving the skin on.
- Blend the remaining ingredients together in a food processor or blender until smooth.
- Heat 1 teaspoon oil in a pan, add Peri-Peri sauce and cook gently for 15 minutes.
- Toss the chicken in the oil and salt and grill on the grill (low, slow, covered) or pan until almost crispy.
- Finally, baste the chicken with the sauce during the last few minutes of cooking.
Nando's Macho Pea
raw material
- 400 g frozen peas
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3-4 sprigs fresh parsley, chopped
- 2-3 sprigs mint
- 1/4 teaspoon salt
- 2 pinches of dried red pepper flakes (add more if you like it spicy!)
method
- Bring a large pot of water to a boil.
- Add the peas, cook for 3 minutes, then drain in a colander.
- In the same pan, heat the butter and olive oil until the butter melts.
- Add salt and chili flakes and cook for 30 seconds.
- Return the peas to the pan, stir in the chopped herbs and mix well.
- Taste for seasoning and you’re done.
Nando's Spicy Rice
raw material
- 200 g basmati rice
- 450ml cold water
- 2 tablespoons sunflower oil
- 1/2 white onion, peeled and chopped
- 2 cloves garlic, crushed
- 1/2 green pepper, finely diced
- 1 small green chili, thinly sliced
- 1/2 can chopped tomatoes
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- Juice of 1 lemon
- A small handful of coriander
method
- Place the rice in a sieve and rinse with cold water.
- Heat the oil in the pan over medium heat, then add the onions and salt and cook for 5 minutes until the onions are soft.
- Add garlic, cayenne pepper, and green peppers; cook until peppers are soft, 5 minutes.
- Add the spices and cook for a minute until fragrant, then add the tomatoes and rice to the pot.
- Pour in the water and bring to a boil, then cover and simmer for 10 minutes.
- Without opening the lid, turn off the heat and let sit for another 10 minutes.
- Add lemon juice and cilantro, stir, taste, season to taste and serve.
