Something for the weekend…. Nandos

Nandos is a chain of restaurants which focuses on chicken dishes. The restaurants are very nicely decorated. The buildings themselves are nearly always painted white on the outside. On the inside, soft lighting and a Portuguese theme. Lots of brown wooden decoration, green plants and a nice ambience. The kitchen is very often open for all to see.

The atmosphere in their restaurants is really nice. It’s always pretty full but noise is at a nice level and the whole place just feels chilled and relaxing. The staff are usually not authentically Portuguese, although the odd one often is. They are mostly friendly and nice.

The food at Nandos is second to none. The overall cuisine of the restaurant is Portuguese, although there is a little something for everyone here! Their speciality is their Peri Peri chicken although there are a range of meals available.

I went with my friend to Nandos and we decided to share the whole chicken with two sides – whilst all chicken here is peri peri, you can opt to with either lemon and herb, mild spice, medium spice or hot spice marinade! We decided to have the medium marinade with spicy rice and seasoned chips. The food here is lush! I find that the portions are usually just right. I feel full but not overstuffed which I always think just ruins a meal. The chicken itself is tender and tasty, and all food is served nice and hot!

Nandos is pretty cheap for what you get in my opinion, for our platter it cost £18.95 which include two bottomless soft drinks. Great value for money!

Check out your neatest Nandos at – www.nandos.co.uk

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Home Cooked Heaven….Spicy Piri Piri Chicken

You will need:

  • Chopped Chicken Breasts
  • 1 Chopped onion
  • 1 Chopped red or green pepper
  • 6 fresh red chillis
  • 1 tbsp crushed garlic
  • 1 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1ooml olive oil
  • 500ml red wine vinegar

Preparation Method:

  1. To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4.
  2. Place the chillies on a roasting tray and roast them for 10 minutes.
  3. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
  4. Allow the mixture to cool, then blend it to a purée.
  5. Marinade the chopped chicken breasts in half the sauce for around and hour.
  6. Fry up the marinaded chicken into a pan until cooked throughout.
  7. Add in the chopped onion and peppers.
  8. Now add the rest of the piri-piri sauce you put to one side
  9. Leave to simmer for 15 minutes
  10. Serve with rice.

Enjoy

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