Nando’s Peri-Peri Chicken Wings Recipe

For those who are not familiar with Nandos, it is one of our favourite food chains. It is a grilled chicken serving restaurant which lets you indulge in a variety of chicken dishes with a feeling that you are eating healthy as majority of the dishes are grilled. The restaurants have a good ambience, well sized portions and most importantly reasonably priced.

Coming to the Nando’s chain and brand, it is a South African restaurant chain that specialises in Portuguese-African food, such as peri-peri style chicken dishes. Founded in Johannesburg in 1987, Nando’s operates over 1000 outlets in 35 countries. Their logo is the famous Portuguese symbol, the Rooster of Barcelos.

A couple of weeks back after a quick registration on their site, Nando’s delivered a little fun kit with the marinade sauce, tissues, recipe card and a take way bag. On the recipe card was the step by step guide to one of my favourite dishes “PERi-PERi Wing Platter” which is described as “24 flame-grilled PERi-PERi wings” on the Nandos UK menu.

What is Peri-Peri ?

PERi-PERi, also known as the African Bird’s Eye Chilli, is the key to the flame-grilled PERi-PERi chicken.

PERi-PERi chilli seeds are rich in Vitamins A, B, and C.
They also have capsaicin, which enhances mood: your pupils dilate, your metabolic rate increases, and there’s a rush of endorphins when you consume it! PERi-PERi is also a natural preservative.

PERi-PERi when mixed with salt, garlic, lemon, onion, oil, and vinegar to goes on to make the signature sauce which is readily available at several retail stores.

Official Recipe Video

You’ll Need:

Nando’s Medium Peri-Peri Sauce
  • 12 Chicken wings
  • Nando’s Medium Peri-Peri sauce (125 ml bottle)
  • 1 tbsp baking powder
  • 1 tbsp salt

Marination Time – 1 hour or overnight

What to do:

  1. Put the wings in a bowl and rub all over with the Peri-Peri Sauce, salt and baking powder
  2. Cover the bowl with clingfilm and put in the firge for at least 1 hour to marinate, or preferably overnight.
  3. Pre – heat the oven to 180 degrees (not fan) or gas mark 4
  4. Transfer the chicken wings to a roasting tray (image of a roasting tray below this recipe)
  5. Cook for about 30 mins until the wings are just cooked.
  6. Heat up a grill pan on the stove (or fire up your BBQ!)
  7. When it’s smoking hot, put 6 wings in the grill pan
  8. Leave the wings without moving them to get Nando’s unique grill marks.
  9. Turn over once the skin has grill marks and repeat on the other side.
  10. Generously brush over your chose Nando’s sauce on both sides
  11. Turn the oven down to 100 degrees (under gas mark 1) and keep the grilled wings warm while you repeat with the remaining wings.

That is all folks, there you have it the Nando’s Peri-Peri Chicken Wings Recipe.

Roasting Tray

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Ciccionateland – a celebration of food

Just bumped into a wonderful blog, with like minded symphony of food, travel and delightm. Ciccinateland is a blog with an intriguing name.

First dashed to it’s “What is …” page to quench my intrigue. The interesting name has an explanation, and supposedly is “a brand-new Italian slang for delicious and high-fat food.”

The author is clearly upto to something different and there is a clear departure or intent to deviate from normal. This curiosity took me to the vivid pages which cover Venice, Verona, Manchester, China & Stockholm. Indeed, a variety.

I did run through the latest article about Venice and it presents a very interesting suggestion about gelato, something that has clearly eluded me. A side of Venice, personally would not stumble into. The vivid images prove a point that the author is sincere to his subject and did enjoy the variations of gelato to his/her heart’s content.

Look forward to more such content and twists on travel and food. Just one other remarkable thing about the blog, its content was completely translatable through a simple browser, so no user difficulties there. Please do like, share and subscribe the creativity – Ciccinateland.

Mangalorean Pork Chilly Recipe

Mangalorean Pork chilly is a spicy and typical side or starter dish which sends the taste buds racing. Much to my amazement, this dish is a signature manglorean / goan dish and the google search reflects that. There are definitely other references to Chinese and Bong variations. Chinese was a more sweeter variation. Sweet and meat do not go hand in hand for me.

One of the first time I tasted this amazing dish was my last trip to Mangalore and would highly recommend visiting Managala Bar, Mangalore. It serves and amazing pork chilly with a chilled beer with an amazing ambience. For more details there is a helpful zomato link below.

You’ll Need:

  • 1 kg Pork
  • 1 Green Bell Pepper or Capscicum
  • 2- 3 medium onions
  • 6 green chillies
  • 3 tablespoons of ginger & garlic paste
  • 6 flakes garlic
  • 1 tsp bafat powder
  • 1 tsp pepper powder
  • 2 tablespoons soya sauce (Preferably Dark Soya Sauce)
  • 1 tablespoon chilli sauce / schezwan sauce
  • Salt
  • Vinegar (1 tablespoon)
  • Optional : Garnish with spring Onion

What to do:

  • If you have the luxury of a friendly butcher ensure the meat pieces are cut into small chunks or use the favourite words “curry pieces” and wash. (Some butchers will magically know what you need)
  • After washing the meat, ensure the excess water is drained in the colander.
  • Transfer it to a glass vessel and add add ginger garlic paste, salt and vinegar and let it marinate for 30 minutes at the max overnight. Marinating some food too long can result in tough, dry, or poor texture.
  • After marination boil for 20 minutes adding very little water. 
  • Optionally, once the meat cools down, if needed slice pork further into thin slices and keep aside.
  • In a pan with 3 tablespoons of oil, fry the thinly sliced onions, green bell pepper and green chillies and the flakes of garlic for 2 minutes. Once done keep aside.
  • Now in the same pan, add sufficient oil for a shallow fry, (for those who are little lost – shallow fry means the oil / fat covers only the lower part of the food in contact with the vessel.). Fry till the meat slices are light brown on both sides.  Ensure the meat is cooked while wrapping up this stage.
  • Now it is time to bring everything together, in a seperate non stick vessel add the vegetables followed by the bafat powder, pepper powder and soya sauce and chilli sauce.  Mix well. Cook on medium flame for 2 mins.
  • Add the fried meat to this saucy mixture and let it cook for 5 more minutes. 
  • Optionally garnish with spring onion.

Enjoy !

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Casereccia Pollo Piccante

Considering the overwhelming response to our first blog article on one of my favourite pasta recipes – Strozzapreti Pesto Rosso, it is only apt that we tempt your taste buds with another special one. An Italian chicken pasta preparation which adds to our another favourite to the collection. Most importanty can cook this beauty in under 8 to 10 minutes, with all the ingredients chopped & in hand.

Whenever I visit a Zizzi restaurant in the UK, my choice is pretty clear for mains it is reserved between two types of pastas and one rissoto. Call me predicatable. But they are clearly irrestiable. A quick peak into my “main” targets.

Strozzapreti_Pesto_Rosso

Strozzapretti Pesto RossoSpicy chicken, red pesto, mascarpone & spring onions.

Casereccia Pollo PiccanteSpicy harissa chicken in a creamy sauce with heritage tomatoes & spinach.

Risotto PesceKing prawns, mussels & squid rings, with tomato, chilli & white wine.

Breaking Down the Recipe

Casareccia Pasta is a Sicilian twisted tube-shaped pasta. From the end, it looks like an “S.”
Its shape catches and holds sauce very well. This helps to make it a particularly good pasta for baking, as there is less chance of it being dry.

Piccante represents spicy hot or sharp and I believe it used to refer to the roasted chilli half which is used to dress the dish finally.

You’ll Need:

Serves 1 :

  • 200 gram Casareccia Pasta
  • Cooking oil
  • Torn Cooked Spicy Chicken
  • 5 Cherry Plum Tomatoes
  • 10 gram Harissa Sauce
  • 115ml Double Cream
  • Salt
  • Peper
  • Spinach
  • Roasted Chilli Half

What to do:

  • Tear your chicken breast in to small pieces – and lightly coat with chilli paste (at times I make use of sirancha sauce or schezwan sauce, ensure it is used in moderation, as it will affect the taste of the dish).
  • For added flavour season the chicken with freshly ground pepper and a little salt.
  • In a pan, add the olive oil and sauté the chicken breast for about a minute or two. Ensure the chicken is cooked.
  • Take 200 gram casareccia pasta cook the same for 8 to 10 minutes seperately in boiled water with salt. Once it is cooked drain the pasta and mix with table spoon of olive oil in a strainer and leave to settle aside.
  • Add 5 cherry plum tomatoes and stir in the pan.
  • Add 10 gram harissa sauce and stir for a minute.
  • Add 115ml double cream and stir for a minute.
  • Mix all the ingredients together until the cream turns a nice orange colour
  • Add salt and paper to taste.
  • Reduce the sauce as per your favoured consistency.
  • Finally add the cooked pasta into the pan and add few leaves of spinach
  • Add a roasted chilli half to decorate the dish.
  • Voila! You have the beautiful Casereccia Pollo Piccante ready in under 10 minutes (if you have all the ingredients ready)

Live in action:

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Diwana Bhel Poori House

I started my hunt for a good place for Chaat in London with a simple Google search. I consciously wanted to skip the fine dining Indian restaurants and the Bangaldeshi chains pretending to serve and know the Indian cuisine. I found a pretty good option which pretty much checked all the boxes for me.

Diwana Bhel Poori House is predominantly a Chaat place with a menu comprising of proper Indian vegetarian meals and beverages. We ordered three kinds of Chaat, all were very well prepared. They were not spicy and reasonable to the Brit pallet. Most importantly all the ingredients were fresh. Funny thing was that we were the only Indian customers. We were surrounded by Brit couples or families. Certainly quite popular with the Brits.

We saw a lot people going for dosas and the full thaali and enjoying their meals. I personally witnessed a lot of lassi orders as well, which was a big temptation but I held back.

Through the course of our Chaat we noticed everyone have varying alcohol at their table. We ultimately concluded it was a get your booze place. Quite an odd combination to have booze with vegetarian food, but yes there are plenty of people out there with a similar taste.

There was a familiarity in the service as it was very close to Indian service. 1. Abruptly serving the new dish at the vacant spot on the table. 2. Swiftly taking the order in a no nonsense conversation. 3. Quickly whisking off the used cutlery. Felt like home. However some may feel this is sluggish and not polished.

The place also had a buzz and a lot of talking, very similar to the Udupi places back home.

Prices were more than reasonable. Ended up with 3 Chaat for £13. Could not ask for more in the heart of London ?

One bit which stuck to the be most closest to a Mumbai restaurant was the washroom which first leads you to a place where spare furniture is parked, followed by a poorly maintained bathroom. May be we Indians just can’t get it right in this space. There was a uncanny familiarity around its state.

Finally I would recommend the place, enjoyed the Chaat. Don’t get disssuaded by the 3.7 rating on Google. May be a misinterpreted place. There are other options I will soon try out and get back to you

Address : 121, 123 Drummond St, London NW1 2HL

Phone : 020 7387 5556

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Angelo’s Strozzapreti Pesto Rosso

Will the first question which comes to your mind must be, who is Angelo ? And for those unfamiliar with Italian cuisine which I very dearly love, Strozzapreti Pesto Rosso is equally a question mark.

While I was away in UK for my three year work stint, I was introduced to the Italian cuisine by my dear friends. More specifically to a chain of commercial restaurants titled ‘Zizzi’

Pronounced as “zeezee”, it is a last name originating from Siclian dialect Zizzu, meaning “stylish youth”. Also from Arabic Aziz meaning “beloved”, “beautiful” and “mighty”. — Sarah Henson, Customer Experience Representative (Wikipedia)

Zizzi has 136 restaurants  in UK and the chain was founded in 1999. Rest assured it is pretty good and nearly gives an authentic Italian feel with a masonry oven visible over the counter to the customers where pizzas are prepared and then baked to order.

Zizzi is known for its pasta, pizza and salads.

Coming back to question one, who is Angelo ? Angelo Garofalo is the head chef at the Zizzi chain, Italian born and bred. He is known to be the driving force behind every dish on the Zizzi menu.

Digging into the food part of it. Strozzapreti – are Strozzapreti are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of San Marino. (Wikipedia)

One step ahead, pesto rosso gets its intense red hue from the sun dried tomatoes and Aleppo pepper, which brings sweetness and heat to its flavor. It is thickened with almonds. It is a variant of the traditionally green pesto sauce.

Connecting all the dots together we have a fantastic, yet simple recipe from the chef which takes a handful of ingredients to make one of the most mouth watering pastas ever in under 30 mins.

It is very simple and easy to make and serves well for even a young novice like me.

With all due respect the recipe is on his blog. Click on the link below http://www.zizzi.co.uk/blog/2013/strozzapreti/

Tell us what you think after you have given it a shot !

Enjoy Angelo’s Strozzapreti Pesto Rosso !

You’ll Need:

Olive Oil

Chilli paste

1 roasted chicken breast

1 TBSP spring onions

4 oz. vegetable stock

2 – 3 oz. crème fraiche

2 oz. red pesto

Salt and pepper

200g cooked pasta

Sprig of parsley

What to do:

– Tear your chicken breast in to small pieces – and lightly coat with chilli paste

– In a pan, add the olive oil and sauté the chicken breast for about a minute or two

-Add your spring onion, then crème fraîche, then the veg stock and finally the red pesto…then bring to boil

-Add salt and pepper

-Once sauce is reduced – add your cooked pasta

-Mix all together, add the sprig of parsley to garnish and serve

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Sakura

Essentials

Sakura is a Japanese Restaurant in Portsmouth that serves authentic Japanese cuisine, Sushi & noodles.

Address :

9 Albert Road, Southsea, Portsmouth, Hampshire, P05 2SE

Bookings are recommended :

Contact : 023 9275 6277 or 023 9275 1103 for reservations.

OPENING TIMES

Monday – Thursday 12noon – 2.00pm &
5.30pm – 10.30pm

Friday & Saturday: 12noon – 11.00pm
Sunday: 12noon – 10.00pm

DELIVERY

Delivery after 5.30pm daily until our closing time. Please call 023 9275 6277 or 023 9275 1103 to order.

Our thoughts

Sakura is the place I met one of my new found loves. “Sushi”. Sushi was a foreign entity to me and my concept defined it to be raw fish and food for fancy people, until I bumped into Sakura, thanks to my persistent office colleagues.

Post Sakura my concept of Sushi is fresh, healthy, protein and damn tasty food.

Sushi
Sushi

Sakura is quite a busy restaurant right throughout the week. You may find some room in the afternoon without hassle, however it will be safe to say, get a reservation for dinner.

Their lunch offer has 20% off through the week when payments are offered in cash in the timeframe 12 noon to 2 pm.

The place is neat & hygienic, and staff is always welcoming with the petri dish, soy sauce and slices of ginger. Not to mention, the service is prompt and you will be attacked with the order you have placed in no time. In short the right place to go incase your tummy demands fuel.

Besides all sushi being simply great. One of my personal favorites is “Tori chahan” or “Gomuku chahan”. Chahan is Fried Rice. Tori – is chicken. Gomuku is seafood. Quantities are great and with abundant protein and an amazing flavour with a very mild spice quotient.

Fried Rice with Squid, Prawn, Crab and Mussels

Fried Rice
Fried Rice

Fried Noodles with Chicken and Curry Paste

Curry Noodles
Curry Noodles

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