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Bruchetta topped with an African Peri Salsa
Serves a Crowd
1 French Baguette
Salsa
3 ripe tomatoes, chopped
1/2 red onion, chopped
1 cup of fresh Basil, chopped
1 cup of fresh Flat Leaf Parsley, chopped
2 tablespoons of capers
1/2 cup of olives, chopped
1 clove of garlic, crushed
1/2 cup of Olive Oil
2 tablespoons of Balsamic Vinegar
3 tablespoons of Nando’s Peri-Peri Sauce
Salt & Freshly Ground Pepper to taste
Combine all salsa ingredients and mix well. Slice baguette into 1/2 inch slices and drizzle with olive oil.
Toast baguette slices on BBQ until golden and top with salsa.
Steamed Mussels with Tomatoes & Peri-Peri Garlic Toasts
Serves 8
8 1/2 inch slices thick sourdough bread
6 tablespoons butter mixed with 4 tablespoons Nando’s Garlic Per-Peri Sauce
11/2 cup chopped plum tomatoes
1/2 cup fresh flat leaf parsley, chopped
3 lbs mussels scrubbed and debearded
2 tablespoons Nando’s Garlic Peri-Peri Sauce
2 tablespoons olive oil
Preheat oven to 375 degrees (F). Arrange bread on baking sheet.
Spread garlic butter mixture on bread and bake about 10 minutes
Heat 2 tablespoons olive oil in large heavy pot over medium high heat. Add 2 tablespoons Nando’s, tomatoes and parsley. Reduce heat and simmer until sauce thickens slightly. Season to taste with salt and pepper. Add mussels and cook until open about 7 minutes. Divide mussel mixture among soup bowls and serve with toast on the side.
Celery Stuffed with Gorgonzola
Serves 4 to 6
12 crisp celery stalks with leaves
1/2 cup Gorgonzola cheese
1/2 cup cream cheese
4 tablespoons Nando’s Peri-Peri Sauce (any variety)
Chopped fresh chives for garnish
Wash & dry celery stalks and trim white from root ends. In small bowl mash cheeses and peri-per-sauce until smooth. Fill stalks with cheese mixture spreading smooth with a spatula. Garnish with chopped chives.
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Prices subject to change without notice.
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