Nando's recipe competition winners

Gordon Snowden‘s April recipe idea:

Gordon uses the Nando‘s Sweet Chilli Sauce on the BBQ. He cooks up some nice chicken breast marinated in Nando‘s Sweet Chilli Sauce throw in some onion, mushrooms and red, green and yellow Capsicum and it is always a big hit with his guests!

Maureen Logan‘s May recipe idea:

MOROCCAN CHICKEN  (serves 4)

3 chicken breasts washed, patted dry and sliced

½ tsp chicken salt

ground pepper

15g  butter

1 tbsp olive oil

1 onion chopped

1 clove minced garlic

½ cup dry white wine or dry vermouth

1 tblsp finely chopped parsley

¼ tsp dried oregano

½ lemon

½ cup chicken stock

½ cup Nando’s Moroccan Curry cooking sauce

Garnish fresh parsley or coriander

Preheat oven to 180°. Peel lemon and cut rind into julienne strips.

Squeeze and reserve the juice. Sprinkle chicken with salt and pepper.

In a large ovenproof pan on top of the stove, heat the butter and oil and brown the chicken slices on both sides over medium heat until golden, remove.

Saute onion and garlic in remaining juices med/low heat & cook until soft, approx 5 mins.

De glaze pan with wine, scraping brown particles up.

Bring to boil and cook over high heat until wine reduced to half.

Return the chicken to pan sprinkle with parsley and oregano.

Add chicken broth, lemon juice, Nando’s Moroccan Curry cooking sauce and peel strips.

Cover and place in oven for 20 – 25 mins. DO NOT OVERCOOK.

DATE/RAISIN COUSCOUS

1½  cups chicken stock

½  cup chopped dates or raisins.

¼  tsp each of cinnamon and nutmeg

1 cup couscous

20g butter

Place the dates/raisins in a saucepan with chicken broth, butter and spices.

Bring the mixture to the boil. Add couscous. Cover and remove from the heat.

Let stand for 5 minutes.

Fluff with a fork, distribute onto serving plates, place chicken on top and pour juices over.

Garnish with parsley.

Cheryl McKibbin‘s winning June recipe:

Chilli-Corn Patties

375g corn kernels, 2 eggs, 2 Spring Onions, 1 teaspoon minced garlic, 2 tbspn fresh coriander roughly chopped, 2 tspn ground coriander, 2 tspn freshly ground pepper, 2 tspn sugar, 2 tspn sugar, 2 tspn salt, 1/2 cup plain flour, 1/2 cup polenta, 1/2 tspn baking powder, vegetable oil for frying.

Place all the ingredients into the bowl of a food processor and process until blended but still slightly lumpy. Let stand for one hour at room temperature. On an oiled griddle or skillet, spoon 1/4 cup of the mixture to form a small cake. Repeat until all the mixture has been used. Cook on a medium-high heat until browned on both sides.

Dipping Sauce:

Mix Nando‘s Sweet Chilli Sauce and sour cream in a bowl.

Nandos

Bakers Delight

Vaalia

This recipe is so simple to make, even the kids can help!

Ingredients: 1 cup of Self Raising Flour, 2 x 150g tubs of Vaalia Low Fat Yoghurt, 3 eggs.

Sift SR flour into a bowl. Make a hollow in the centre of the flour and add the Vaalia Low Fat Yoghurt and eggs. Using a whisk or spoon stir until all ingredients are combined.

Heat a large fry pan and brush with oil. Spoon in 2 tablespoons of batter per hot cake. Cook until bubbles appear on the surface of the hotcake then turn and cook until firm to touch.

Delicious drizzled with honey and more Vaalia Low Fat Yoghurt!

For more recipes using Vaalia Yoghurt please click here