Skip to main content

Love Nandos? you'll love this

Allegedly Nandos is the food of choice of premiership footballers and rappers alike. I have to say that in this respect, and probably only this respect, I am 'down with the kids'

Now courtesy of the new Morito cookbook you can cook this portuguese delicacy yourself at home.

Martha and I particularly love chicken wings in all their bony splendour. For me they are lightyears ahead of a drumstick on the finger lickin' good yardstick but I'm sure this will work well on whatever your favourite part of the bird is .....  as long as it has some skin on. It would probably work on skinless breasts too
but c'mon what are you doing eating them when there are other gnarly, bony, skinny bits to feast upon?

This makes more than you need but it will keep in the fridge. Marinate the wings overnight if possible


Ingredients

200ml white wine
3tbs white wine vinegar
Pinch of sugar
4 small dried chillies crumbled
2 tsp ground coriander
8 fresh bay leaves
2 Romano peppers or small red peppers
4 large red chillies (not too hot)
2 cloves garlic crushed to a paste with a tsp salt
1/2 tsp dried oregano
1/2 tsp sugar
1/2 tsp smoked Spanish paprika sweet or hot
4tbs olive oil
12 chicken wings or drumsticks if you prefer
4tbs very reduced chicken stock

Method

Place a saucepan on a high heat and add the wine, vinegar, dried chillies, coriander and bay leaves. Boil until the liquid has reduced by half and let the flavours infuse.

Next blister the peppers and chillies under a grill or in the oven. When cool enough remove the skin and de-seed. If you didn't mind cheating you could also use those pre roasted and skinned peppers you get in a jar.

Combine with the wine reduction and all the remaining ingredients except for the chicken and chicken stock.
Now blitz in a food processor until smooth. Season

Coat the chicken with 8 tbs of marinade and then put in the fridge overnight or at least for a few hours.

Either grill or oven cook the wings until the skin is crisp. I did them in the oven for about 30-40 minutes.

Either serve the wings with the extra sauce on the side or serve with a piri piri gravy poured over made by mixing the reduced chicken stock with sauce.


Labels:

Comments

Post a Comment

Popular posts from this blog

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast for 40 minut
1 comment
Read more

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind
1 comment
Read more

Sea Bass on mushroom potatoes with salsa Verde

I felt the overwhelming need to cook something new on Saturday night. I didn't want the tired and tested I wanted to explore new culinary waters. However combined with this desire was an equal and opposing force, driven by being absolutely knackered, that meant it had to be simple too. I returned to one of Jamie's early books, to a recipe that IO had meant to do on countless occasions but never quite got round to. I have done several versions of Sea Bass on a bed of potatoes, some that I have written about on this blog. The one question I would have is about the thickness of the potatoes and the length of time they need to be cooked through ... in my oven I reckon they need about 10 minutes more than the recipe suggests. I would suggest a bit of a trial run if you are going to do it for a dinner party ... however once you have given it a whirl I think this makes for a very easy recipe for a crowd. Here's the recipe. Roasted slashed fillet of sea bass stuffed with herbs, bak
1 comment
Read more