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Roasted Corn with Garlic Peri-Parmesan Butter
Serves 4
5 Tablespoons butter, room temperature
3 Tablespoons Nando’s Garlic Peri-Peri Sauce
2 Tablespoons grated Parmesan or Romano Cheese
4 large ears husked corn
Corn Oil
Blend butter, Nando’s Peri-Peri sauce and cheese with fork. Season with salt and pepper.
Prepare BBQ (medium-high heat). Brush corn with corn oil and sprinkle with salt & pepper. Grill corn until tender and brown in spots, turning frequently. Spread the Peri-Peri butter on the hot corn and serve immediately.
Peri Fantastic Baked Beans
8 generous servings
1 tsp olive oil
6 oz hickory Canadian bacon cut into small pieces
2 cups chopped onions
1 bottle Nando’s Peri-Peri BBQ sauce
3 Tablespoons dark molasses
1 15/16 oz can garbanzo beans (rinsed and drained)
1 15/16 oz can red kidney beans (rinsed and drained)
1 15/15 oz can butter beans (rinsed and drained)
1 Tablespoon Nando’s Peri-Peri Sauce (any variety) to taste
Preheat oven to 375 degrees. Heat oil in heavy ovenproof port and sauté bacon and onions until browned, about 10 minutes. Mix in Nando’s Peri-Peri BBQ and Peri-Peri BBQ sauce. Add beans and stir thoroughly. Cover pot, transfer to oven and bake until mixture thickens, stirring occasionally, about 1-_ hours. If mixture seems a bit thick during oven baking, thin with a little cold beer or water.
Peri-Peri Tangy Coleslaw
Serves 8
1-cup mayonnaise
1/2 cup Nando’s Sun Dried Tomato and Basil Marinade
1 (or more) tablespoons Nando’s Peri-Peri Sauce to taste (any variety)
1 2 1/2 lb green cabbage cored and thinly sliced or shredded.
Whisk 1-cup mayonnaise and 1/2 cup BBQ in large bowl to blend. Mix in sliced cabbage. Season with salt and pepper adding additional Nando’s Peri-Peri Sauce to taste. Refrigerate 3 to 8 hours, tossing occasionally.
Black Bean, Corn and Peri-Peri Salad
1 can red kidney beans, rinsed & drained
1 can black beans, rinsed & drained
1 can black olives, sliced
1 10 oz package frozen corn green
1/2 bell pepper, chopped,
1/2 red bell pepper, chopped
3 green onions, thinly sliced
2 tablespoons chopped fresh parsley or cilantro
2 tablespoons olive oil
3 tablespoons Nando’s Peri-Peri Sauce (any variety)
3 tablespoons fresh lime juice
Freshly ground salt and pepper to taste
Combine beans, corn, red and green peppers, olives, onions, parsley and salt. Add olive oil, Peri-Peri pepper sauce and lime juice. Grind salt and pepper generously over salad. Mix well, chill and serve.
Peri Wild Rice Salad with Aragula and Dried Apricot
Serves 8
4 cups of wild rice, cooked
1 cup of Almond slithers
1 cup of dried Apricot, chopped
1/2 red onion, chopped
1 red bell pepper, sliced thinly
2 green onions, chopped
3 tablespoons Nando’s Peri-Peri Sauce (any variety)
3 tablespoons fresh lime juice
3 tablespoons olive oil
2 tablespoons of fresh mint, chopped
Freshly ground salt and pepper to taste
3 cups of fresh Aragula
Combine all ingredients. Grind salt and pepper generously over salad. Mix well, chill and serve.
A Peri-Platter of Fresh Summer Salad
Serves 6
2 vine ripened tomatoes cut into large chunks
1/2 cucumber cut into large chunks, peel on
1/2 red onion, chopped
1/2 block of Feta cheese, crumbled
1/2 lb. fresh green string beans, cooked
12 Kalamata olives, pitted
Fresh Oregano sprigs
Extra Virgin Olive Oil,
Balsamic vinegar
Nando’s Peri-Peri Sauce (any variety)
Salt & freshly ground black pepper
Mix tomatoes, cucumber, red onion and green beans in bowl. Heap mixture onto large platter and sprinkle with kalamata olives and crumbled feta cheese. Drizzle olive oil, balsamic vinegar, and Nando’s Peri-Peri Sauce over the top and enjoy.
Squash Soup
Serves 4
1 lb. peeled butternut or acorn squash (can use 1/2 lb each)
1/2 cup butter
1 medium onion finely chopped
3 1/2 cups chicken or vegetable stock
2 cups milk
Pinch grated nutmeg
Salt & pepper to taste
6 tablespoons grated Parmesan
4 tablespoons Nando’s Peri-Peri Sauce
(any variety)
Chop squash into 1" cubes. Heat butter in large pan over medium heat. Add onion and cook until softened approximately 6-8 minutes. Stir in squash and cook 2-3 minutes more. Add broth and simmer 15 minutes. Remove from heat and puree soup in blender or food processor. Return to pan, add milk, nutmeg, salt & pepper and return to gentle simmer. Stir in Parmesan cheese. Ladle into bowls and top each with a swirled tablespoon of Nando’s Peri-Peri sauce.
Chunky Tomato & Black Olive Salad
Serves 4
8 large plum tomatoes, cored and cut into 1/2" chunks
2/3 cup Kalamata olives, pitted and halved
2/3 cup red onions, thinly sliced
4 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons Nando’s Peri-Peri Sauce (any variety)
2 bunches arugula or fresh spinach, stems trimmed and torn into bite size pieces
Combine tomatoes, olives and onions in bowl. As olive oil, balsamic vinegar and pepper sauce. Toss to blend well. Season to taste with salt & pepper. Mix in arugula or spinach, toss and serve.
Peri Peas with Bacon, Garlic & Parsley
Serves 6
7 bacon slices
2 10 oz. packages thawed, frozen peas
2 tablespoons chopped flat leaf parsley
2 tablespoons butter
2 tablespoons Nando’s garlic Peri-Peri Sauce
Sauté bacon until crisp and brown. Transfer bacon to paper towel to drain. Discard all but two tablespoons bacon drippings. Add peas, butter and garlic peri-peri sauce to pan and sauté 5 minutes. Return bacon to pan. Transfer to bowl and sprinkle with chopped parsley.
Grapefruit, Radish & Romaine Salad
Serves 4
1-tablespoon fresh grapefruit or lemon juice
1/2 teaspoon sugar
3 tablespoons olive oil
2 tablespoons Nando’s Peri-Peri Sauce (any variety)
6 grapefruit sections
4 radishes cut into quarters
1 head romaine lettuce torn into bit size pieces
In small bowl whisk together grapefruit juice, sugar, salt and peri-peri sauce. Add oil in slow stream and whisk until smooth and combined.
In larger bowl combine grapefruit sections, radishes and romaine lettuce and toss with dressing.
Sautéed Cherry Tomatoes
Serves 6
2 pints cherry tomatoes, washed with stems removed
4 tablespoons Nando’s Peri-Peri Sauce (any variety)
2 tablespoons unsalted butter
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
Salt & Pepper to taste
In large heavy skillet, sauté the tomatoes in butter and olive oil over moderately high heat stirring for 3 minutes or until skins start to split. Swirl in Peri-Peri Sauce, Worcestershire sauce, and salt & pepper to taste. Cook for 1 minute longer simmering gently.
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Prices subject to change without notice.
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