Butternut/ Pumpkin Roast with Chickpeas and Lentils

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Ingredients

  • 1kg butternut or pumpkin cut into chunks (Potato or Sweet potato can also be used)

  • 1 jar Nando’s Moroccan Curry Cooking Sauce

  • 250ml Cream

  • 60g (1/4 cup) parmesan cheese

  • 60g (1/4 cup) bread crumbs

  • 30g (1/4 cup) fresh coriander leaves, coarsely chopped

Instructions

Preheat oven to 350°F

Boil Butternut/ Pumpkin/ Potato in 1 L boiling water and 5ml Salt for 20 min. Drain excess water off.

Place Butternut/ Pumkin/ Potato in an ovenproof dish.

Blend the Chickpea & Lentil cooking sauce with the cream and pour over the cooked pumkin/ butternut/ potato

Sprinkle with Parmesan cheese, Bread crumbs and Coriander and bake in preheated oven for 15 min.

Picnic Bread with Layers of Grilled Brinjal, Avocado & Sundried Tomato Beef Fillet

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Ingredients

  • one large farmstyle round bread

  • small brinjal (=eggplant), 150g

  • medium avocados

  • 60ml olive oil

  • 50g crushed garlic

  • 1 medium red bell pepper, 150g

  • 500g rump minute steaks (or 1X 500g cunk sliced into very thin slices)

  • 250ml Hot Peri Peri marinade or Roasted Red Capsicum Marinade

Instructions

Marinade meat in the Roasted Red Capsicum marinade

Cut the top of the bread and hollow the inside out. Leave a 1 ½ cm wand.

Slice the brinjal into thin slices, and layer on a flat baking sheet.

Deseed the Capsicum and into segments. Place next to the brinjal on the baking sheet.

Drizzle with the olive oil and garlic and roast under a grill until slightly charred. Remove from heat.

Panfry the marinated meat quickly ( 1 minute on each side )

Layer the inside of the bread with the Roasted Capsicum. Season

Place a layer of grilled brinjal on the capsicum.

Layer the meat on the grilled brinjal

Slice the avocado into slivers and layer on top of the meat. Pour the pan juices over the avocado.

Press all the layers down firmly and replace the “lid of the bread”Slice into 5 cm chunks and serve with a green salad.

Basil & Parmesan Crumbed Chicken Breast on Lemon Cous Cous

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Ingredients

  • 500 g (1 lb) Deboned, Skinless Chicken fillets ( 4)

  • 1 bottle Nando’s Sun dried Tomato Marinade

  • 50g ( 1/4 cup) Bread crumbs

  • 50g ( 1/4 cup) Parmesan Cheese

  • 20g (1/4 cup) freshly chopped Basil leaves

  • 1 cup dried Cous Cous

  • 1 lemon

  • 30g pitted Black olives, coarsely chopped

  • 30g Italian Flat leave parsley, coarsely chopped

  • Salt

Instructions

Marinade Chicken breast in Nando’s Hot Peri Peri marinade for 25 minutes. Mix bread crumbs, Parmesan cheese and freshly chopped Basil together.

Preheat oven to 350°F

Remove chicken fillets from the marinade and crumb in the crumb mixture.

Place on an roasting rack and bake for 30 min. at 350°F

In the meanwhile prepare the Cous cous:

Steam cous cous according to manufacturer’s instruction. Season to taste. Stir in the grated rind of one lemon, the chopped olives and the chopped parsley. Spoon cous cous into a flat serving dish, and place the Crumbed Chicken Breast on the Cous Cous. Drizzle with extra leftover marinade.

Potato Latkes

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‘Place Potato latkes on a serving dish and spoon a spoonful of Cream cheese on to each. Slice medallions of the fillet and place 2 medallions onto each potato latke. Serve hot.’

Ingredients

  • 500g (1 lb.) Lamb fillet ( 2 medium fillets), Pork fillet can also be used

  • bottle Roasted Red Capsicum marinade

  • 50g rocket leaves

  • 200g cream cheese ( 1 tub)

  • 500g  (1 lb.) potatoes, washed and grated

  • egg

  • 1 cup Cake flour

  • 1 tbs Salt

  • 2 tbs Medium Peri Peri

  • 100ml Olive oil for frying

Instructions

Slice fillet lentghwise ( don’t cut through) and butterfly open. Flatten slightly with a meat happer or rolling pin.Place in a flat dish and pour over Roasted Red Capsicum marinade. Allow to marinade for 25 min

Preheat the oven to Grill

In the meanwhile, Prepare the Latkes:

Grate the potatoes, and mix with the flour, salt, egg & Peri Peri

Heat the oil in a deep frying pan, scoop spoonfuls of the Latke mixture in the pan , flatten with a spatula and fry for 2 minutes on each side or until crisp and golden in colour.

Remove from pan and drain excess oil on paper towel.

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 lenghtwise, to coverthe leaves and so the fillet has thje original closed shape again.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.

Place Potato latkes on a serving dish and spoon a spoonful of Cream cheese on to each.

Slice medallions of the fillet and place 2 medallions onto each potato latke.

Serve hot.

Curry Coconut Risotto

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Ingredients

  • 250ml (1 Cup) Arborio rice

  • 50g Butter

  • 5g Crushed garlic

  • 50g chopped onion

  • 1 bottle Nando’s Curry Coconut Cooking sauce

  • 425g (1 can) Coconut Milk

  • 1 head Bok Choy (or one head chinese cabbage or 1 head butter lettuce)

Instructions

Melt the butter in a pot and lightly fry the onions and garlic.

Stir the rice through making sure that it is well covered by the butter.

Pour the Nando’s cooking sauce and coconut milk in and stir through. Allow to simmer over a medium heat for 30–35 minutes. Stir often to prevent the rice from sticking to the bottom of the pot.Remove from the heat and stir the chopped Bok Choy through the rice.