Ricotta Gnocchi with Nando’s Roasted Reds and Wilted Sp

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You have to make your own gnocchi for this recipe, but it doesn’t really take that long to do.

Ingredients

  • 14 ounces fresh ricotta, well drained

  • 4 ounces Parmigiano cheese, grated

  • 4 eggs, 2 whole, 2 yolks

  • All-purpose flour

  • Salt

  • 2 cups cooked and drained spinach, gently squeezed to remove excess water

  • 1 bottle of Nando’s Roasted Reds sauce

Instructions

Heat the oven to 350 degrees F.

Push the ricotta though a sieve into a bowl. Add the eggs and egg yolks, half of the Parmigiano, and a pinch of salt and mix well. While mixing, add as much flour as needed to obtain a firm but soft dough.

Using a tablespoon, scoop up the dough to make the dumplings about the size of a walnut.

In a large stockpot bring 2 quarts of water to a boil and add salt. Add the gnocchi and stir gently. Cook until the gnocchi float to the top. Drain.

To assemble, place a layer of the spinach in the bottom of a greased casserole dish. Top with a layer of gnocchi, the Roasted Reds Sauce, and some of the remaining Parmigiano. Repeat the layers ending with Roasted Reds Sauce and Parmigiano.

Peri Peri Nutty Chicken

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This will give you an idea of how Nando’s works with chicken!

Ingredients

  • 8 chicken portions, drumsticks or thighs

  • 3 tablespoons Nando’s Peri Peri Sauce, more if you like it hot

  • 1/4 cup vegetable oil, peanut preferred to oil the baking dish

  • 2 tablespoons soy sauce

  • 2 tablespoons creamy peanut butter

  • 1 clove garlic, crushed

  • 1/3 cup finely chopped peanuts or cashews

  • 2 tablespoons finely chopped cilantro

  • Salt and freshly ground black pepper

Instructions

Preheat the oven to 400 degrees F.

Season the chicken pieces with salt and pepper and place in a single layer in a well greased baking dish. Bake in the oven for 30 minutes or until they become brown and crisp.

Place the Nando’s Peri Peri Sauce, soy sauce, peanut butter, and garlic in a saucepan and stir to combine. Heat the sauce over a low heat, stirring frequently until smooth. Stir in the nuts.

Brush the chicken generously with the sauce and continue to bake for an additional 15 to 20 minutes.

Lemon and Soy Barbecued Chicken

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Filipinos love grilled chicken, and here is an interesting twist on it. Serve with any of the hot sauces described above. Note: This recipe requires advance preparation.

Ingredients

1/3 cup fresh lemon juice
1/3 cup soy sauce
6 cloves garlic, crushed
1/3 cup vegetable oil
2 tablespoons Asian hot sauce of any kind
1/2 teaspoon sugar
4 large chicken breasts, boned and slightly flattened

Instructions

Combine the lemon juice, soy sauce, garlic, vegetable oil, hot sauce, and sugar in a bowl and mix well. Place the chicken breasts in a large square baking dish and pour some of the marinade over them, reserving some marinade for basting. Cover the dish with plastic wrap and refrigerate overnight.

Remove the chicken from the refrigerator and allow to reach room temperature. Grill the breasts over hot coals for 10 to 12 minutes, turning them often and basting them with the reserved marinade. Remove from the heat and serve with rice and an Asian hot sauce as described above.

Pork Adobo

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Any kind of meat or fish, including squid, can be substituted for the pork in this dish. Potatoes can be added with the onions–one medium potato, chopped in 1/2-inch cubes.

Ingredients

•    2 tablespoons vegetable oil
•    2 cloves garlic, chopped
•    1 medium onion, chopped
•    About a 10-ounce pork chop, cut into in 1-inch cubes
•    1/4 cup soy sauce
•    1/2 cup white vinegar
•    1/4 cup water
•    1 tablespoon sugar
•    1/4 cup minced bell pepper
•    Two bay leaves
•    1 long hot green chilli, seeds and stem removed, chopped
•    Cooking oil

Instructions

In a frying pan, heat the oil and fry the garlic and onions over medium heat until the onion is soft. Add the pork and fry for a minute, stirring. Add the soy sauce, vinegar, water, sugar, bell pepper, bay leaves, and chilli. Bring to boil, reduce heat and simmer for about 30 minutes, until the pork is tenderly cooked.

Tongue-Numbing Spicy Beef

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This recipe and others can be found in the following article:

 

The Tongue-Numbing “Flower Pepper” of Sichuan Province

by Kimberly Dukes

 

Ingredients

Sesame Sauce Ingredients:
  • 2 teaspoons sesame oil
  • 2 teaspoons Sichuan pepper oil
  • 1/2 teaspoon sugar
  • Salt to taste
 
The Stir-Fry:
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 egg white
  • 1/2 teaspoon cornstarch
  • 4 teaspoons peanut oil, divided
  • 1/2 pound sirloin, cut into thin strips or small cubes
  • Chunk of ginger about the same size as the garlic, chopped
  • 3 cloves of garlic, chopped
  • 1 small green or red sweet pepper (or a mixture), chopped (about 1 cup)
  • 1 small red onion, chopped (about 1 cup)
  • 3/4 teaspoon of extra-hot chile powder
  • 1/4 teaspoon ground Sichuan peppercorn
  • Cilantro or parsley, chopped, to garnish (optional)

Instructions

To make the sauce, in a medium bowl, combine the salt, pepper, beef, egg white, and cornstarch.
In a small bowl, combine the sesame oil, Sichuan pepper oil, sugar, and salt to taste.
 
In a wok, heat a little oil to season the surface. Once it’s hot, discard the oil. Add 3 teaspoons of peanut oil and heat. Add the meat, and stir-fry for about 4 minutes, until the meat is just cooked. Using a slotted spoon, remove the meat to a plate and drain.
 
In the wok, heat 1 teaspoon of oil. Add the ginger and garlic and stir-fry until it is fragrant, 15- 30 seconds. Add the sweet peppers and onion, and stir-fry for 1 minute. (They should remain a little crisp.) Add the chile powde and ground peppercorn, stir for a few seconds, then add the beef and stir. Stir the Sesame sauce again, add to the wok, and stir for about 15 seconds.
 
Serve on an oval plate in a single layer, so that the hot-and-numbsauce is spread out evenly. Garnish with cilantro or parsley if desired.