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Nando’s Coconut Curry Chicken
Serves 5
1 jar of Nando’s Coconut Curry Cooking Sauce
1 can of coconut milk
2 large chicken breasts, diced
3-4 tablespoons of butter or oil
½ onion, chopped
½ a long English cucumber (sliced down the middle and then in half
lengthwise about a ¼ inch slices)
3 medium tomatoes, diced
1 tablespoon of sugar
Rice or fresh foccacia bread to serve alongside (optional)
Sprigs of cilantro (for garnish)
To start, it’s best to have all the veggies and garlic all chopped and
ready
to go. If you’re ready for it, this meal can be cooked in 15 minutes or
less!
Preheat butter or oil over medium-high heat in a large saucepan. Add
chicken
and sauté on medium-high heat for about 7 minutes until the chicken is
cooked. Add the Nando’s Coconut Curry sauce, with diced tomatoes. Still
at
medium to high heat, bringing the sauce to a boil. Cook for about 5
minutes,
then add the cucumber slices. When the veggies have softened, serve.
Garnish
with cilantro. This dish is great to serve over rice, or with some warm
foccacia bread for dipping.
This meal will serve 3-4 lucky people. Feel free to substitute chicken
for
prawns or tofu. Also, you can add a little more coconut milk for those
who
don’t like spice in their food.
Roast Pork Tenderloin with Sweet Apricot Glaze
Serves 8
2 lbs boneless pork loin roast
1 jar Sweet Apricot cooking & grilling sauce
Marinate pork loin in 1/2 jar of Nando’s Sweet Apricot Cooking & Grilling Sauce for minimum of 1 hour or up to 36 hours in the refrigerator. Prepare BBQ to medium high heat and place pork loin on rack. Cook covered for approximately 55 minutes, turning occasionally and brushing with additional Sweet Apricot Sauce. Pork is cooked when the internal temperature reaches 160-165 degrees. Let pork rest for ten minutes before slicing thinly. Heat remaining sauce and pour over pork slices.
Pork Tenderloin stuffed with Sweet Apricot, fried sage & roasted cashew nuts
Serves 8
2 lbs boneless pork loin roast
1 jar Sweet Apricot cooking & grilling sauce
2 cups of Cashew nuts, unsalted, roasted in a dry frying pan until golden brown, and chopped
2 bunches of fresh sage leaves
2 tablespoons of butter
Roast cashew nuts in a dry frying pan until golden brown, and then chop finely. Melt 2 tablespoons of butter in a frying pan. Add fresh sage leaves and fry until golden brown over medium heat. Butterfly the pork loin roast and pound until thickness is even. Evenly spread Sweet Apricot Sauce across surface of tenderloin, add chopped cashews and crumble fried sage across surface area. Roll the tenderloin like a Swiss roll and secure with kitchen twine. Prepare BBQ to medium high heat and place pork loin on rack. Cook covered for approximately 55 minutes, turning occasionally and brushing with additional Sweet Apricot Sauce. Pork is cooked when the internal temperature reaches 160-165 degrees. Prior to slicing, brush well with Sweet Apricot Sauce and roll in chopped cashews. Let pork rest for ten minutes before slicing thinly.
Roasted Reds Chicken & Sweet Bell Pepper Simmer
Serves 6
1 lb boneless, skinless chicken breasts cut into 1 inch cubes
1 14 oz jar Nando’s Roasted Reds Cooking & Grilling Sauce
1 large yellow or green bell pepper, seeded and diced
1 medium red onion coarsely chopped
1/2 lb sliced mushrooms – preferably fresh
2 tablespoons olive oil
1. Heat oil in large skillet over medium high heat. Add chicken and sauté until brown, about 3 minutes. Remove chicken from pan and keep warm
2. Add onion, bell pepper and mushrooms and stir until softened. Return chicken to pan and add Nando’s Roasted Red Cooking Sauce.
3. Reduce heat, cover, simmer gently on low for 20 minutes.
Serve over cooked rice or pasta. Add a crisp green salad and lightly steamed vegetables for a quick, gourmet meal. For a little more heat, add your favorite Nando’s Peri Peri sauce to taste.
Sautéed Sea Scallops with Nando’s Fresh Lemon Cooking Sauce
Serves 4
1 lb sea scallops
1 cup all purpose flour
4 tablespoons butter
1 tablespoons olive oil
13.5 oz jar Nando’s Lemon with Peri-Peri Cooking Sauce
Lemon wedges for garnish (optional)
Fresh cilantro finely chopped (optional)
1. Season flour with salt & pepper. Dredge scallops in flour mixture and shake off excess.
2. Melt butter and olive oil in heavy skillet over high heat.
3. Add scallops and sauté until cooked, turning occasionally, about 3 minutes. Remove scallops from pan and keep warm.
4. Add Nando’s Lemon with Peri-Peri Cooking Sauce to same pan and reduce heat to very low. Simmer gently for 5 minutes. Return scallops to pan and let gently simmer uncovered another 4 minutes.
5. Sprinkle with chopped cilantro and garnish plate with fresh lemon wedges if desired
Serve with cooked white rice to catch this delicious lemon sauce with just a hint of peri peri chili, Steamed spinach and sliced tomato and cucumber salad round out this "less than 20 minute" gourmet meal.
Nando’s Curry Coconut Pork with Bow Tie Pasta
Serves 6
1 lb boneless pork chops cut into 1 inch cubes
1 lb fresh asparagus steamed and cut into 1 inch pieces
1 14 oz jar of Nando’s Curry Coconut Cooking Sauce
2 tablespoons olive oil
1 clove garlic finely chopped
1 stalk green onion coarsely chopped (including green)
1/2 cup cashew pieces
12 oz. freshly cooked Bow Tie pasta
1. Melt olive oil in heavy large skillet over medium high heat and sauté minced garlic quickly. Add pork pieces and cook until brown, approximately 6 minutes.
2. Add one jar of Nando’s Curry Coconut Cooking Sauce and simmer on low (uncovered) approximately 8 minutes.
3. Add cooked bow tie pasta and chopped asparagus and toss gently.
4. Sprinkle with chopped green onion and cashews and serve immediately.
Start the meal with a salad of mixed lettuce, oranges, sliced red onion and balsamic vinegar. Offer crusty bread and a simple plate of mixed fruit and berries with sugar cookies for dessert.
Nando’s Sweet Apricot Chicken Breast Sauté
Serves 6
6 boneless, skinless chicken breast halves
5 tablespoons butter
1 14 oz jar Nando’s Sweet Apricot Cooking Sauce
1/2 cup dried apricots finely chopped
1. Season chicken breast halves with salt and pepper.
2. Melt 4 tablespoons butter in large, heavy skillet over medium high heat.
3. Sauté chicken until just cooked through and beginning to brown about 3 minutes per side.
4. Add one jar Nando’s Sweet Apricot Cooking Sauce, cover and simmer gently for 10 minutes.
5. Sprinkle chopped dried apricots on chicken breasts and spoon additional pan sauces over breasts.
Mashed potatoes and steamed broccoli make tasty side dishes for this incredibly delicious entrée. Serve immediately and watch the smiles!
Nando’s Lemon Chicken Casserole
Serves 6
6 cups cooked broccoli flowerets
2 cups cooked chicken (cubed)
13.5 oz jar Nando’s Lemon with Peri-Peri Cooking Sauce
4 tablespoons mayonnaise
1/2 cup shredded Swiss cheese
1/2 lb sliced mushrooms
2 tablespoons seasoned breadcrumbs
1. Mix broccoli, mushrooms and chicken in buttered, 3-qt. shallow baking dish.
2. Mix Nando’s Lemon with Peri-Peri Cooking Sauce with the mayonnaise until smooth and creamy.
3. Pour mixture over the top and sprinkle with cheese and breadcrumbs.
4. Bake at 450 degrees for 20 minutes until hot and bubbly.
Serve with cooked rice and a tossed salad. For dessert, add ice cream with fresh fruit and you have a complete meal in less than 30 minutes. A bottle of Nando’s Peri-Peri Pepper sauce on the table is perfect for those who like a little more heat and spice.
Nando’s Fruited Peri Peri Pork Chops
Serves 6
6 boneless pork chops – approximately 6 oz each, pounded to 1/2" thick
14.5 oz jar Nando’s Sweet Apricot Cooking & Grilling Sauce
1 large apple sliced thinly sliced (Granny Smith or Pippin)
3 to 4 tablespoon olive oil
1/2 cup dried cranberries
1. Pound chops to 1/2" thick and season both sides with salt & pepper
2. Heat olive oil in heavy large skillet over medium high heat.
3. Sauté sliced apples approximately 3 minutes and remove from pan.
4. Brown chops in same pan approximately 3 minutes per side until golden brown.
5. Add Nando’s sauce to pan, return sautéed apples to pan and sprinkle with cranberries. Mix sauce and fruit gently over pork.
6. Cover and simmer on low for 15 minutes.
These pork chops are incredible with garlic mashed potatoes and fresh green beans. Serve plenty of crusty sourdough bread to soak up this delicious, fruity sauce with a delightful hint of peri peri heat.
Lemon Fettuccine al Nando’s
Serves 6
1 lb skinless, boneless chicken breasts cut into 1" cubes
1 14.5 oz jar of Nando’s Lemon with Peri-Peri Cooking Sauce
1 14 oz jar artichoke hearts, quartered
1/2 lb. fresh mushrooms
1/2 cup heavy cream
1/2 cup chopped fresh tomatoes
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 clove garlic, finely minced
Chopped parsley for garnish
8 oz. Cooked fettuccine noodles
1. Brown chicken and garlic in olive oil in heavy large skillet over medium high heat. Add mushrooms and sauté until just wilted, add artichoke hearts and sauté one additional minute.
2. Mix in Nando’s Lemon with Peri-Peri Cooking Sauce and cream and reduce heat to low.
3. Add fettuccine noodles to same pan and stir gently to mix. Top with chopped tomatoes, Parmesan cheese and parsley. Serve immediately.
This rich and creamy pasta is perfectly balanced by a crisp salad of mixed greens with simple vinaigrette.
Curry Coconut Stir Fry
Serves 6
1 lb. chicken, pork or veal cut into 1-inch cubes
2 tablespoons olive oil
1 clove garlic, finely minced
1/2 to 1 jar Nando’s Curry Coconut Cooking & Grilling Sauce
1/2 lb lightly steamed pea pods
1/2 lb thinly sliced fresh mushrooms
1 large red or green bell pepper thinly sliced
1 medium carrot sliced on the diagonal
1/2 cup chicken broth
2 green onions, thinly sliced
1. Marinate meat in 1/2 jar Nando’s Curry Coconut Cooking & Grilling sauce for 15 minutes.
2. Heat oil in wok or heavy large skillet over high heat. Sauté garlic and meat until nicely browned.
3. Add bell peppers, carrots and mushroom and stir-fry until just tender, approximately 2 minutes more.
4. Add chicken broth and additional Curry Coconut sauce if desired. Remove from heat and stir in pea pods and green onions.
Serve over rice or sautéed cabbage with a sprinkling of toasted sesame seeds.
Salmon Parcels with Peri Sweet Apricot Glaze
Serves 4
1lb. Salmon fillet
1/2 jar Nando’s Sweet Apricot Cooking & Grilling Sauce
Orange zest from one orange
1/2 cup dry roasted sesame seed
2 tablespoons sesame oil
Fresh Cilantro, to taste
Salt & pepper to taste
Aluminum foil
1. Prepare BBQ (medium-high heat). Pat the Salmon fillet dry and cover top in dry toasted sesame seeds. Drizzle sesame oil on aluminum foil sheet.
2. Place the Salmon on the foil. Cover with generous amounts of Nando’s Sweet Apricot Cooking & Grilling Sauce. Sprinkle the orange zest and fresh Cilantro over top and fold foil to form a sealed parcel.
3.
Grill Salmon parcels until cooked (15-20 minutes) Can also be cooked in a 350 degree oven for approx. 15 to 20 minutes.
Peri Poblano Peppers
Serves 6
6 Fresh Poblano Chilies, cleaned, roasted and peeled
Stuffing ingredients:
2 cups cooked chicken, shredded
1-cup Nando’s Sweet Apricot Grilling & Cooking Sauce
1/2 red onion, chopped
1/2 white onion, chopped
1/2 cup unsalted almonds, chopped
3 cloves garlic, chopped
2 tsp of ground ginger
1 tbsp brown sugar
1 tsp of cinnamon
4 bay leaves
Juice of 1 lemon
Juice of 1 lime
Sauce ingredients:
8 oz cream cheese
8 oz Goat cheese
8 oz sour cream
8 oz heavy whipping cream
1 cup of raisins
1/2 tsp of ground nutmeg
1. Preheat oven to 325 degrees F. Cut a slit in each chili pepper along one side. In a large skillet over medium high heat sauté the onion and garlic until soft, then add chicken, bay leaves, brown sugar, almonds, cinnamon, lime & lemon juice and Nando’s Sweet Apricot Grilling & Cooking Sauce.
2.
Let the mixture cool enough to handle and stuff each chili.
3.
In a saucepan combine remaining ingredients and simmer over medium low heat until blended.
4.
Pour sauce over stuffed chili peppers and bake for 15 minutes. Garnish with fresh cilantro and serve.
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Prices subject to change without notice.
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