Satisfy your peri bite craving
Nando’s has taken grilled chicken to a whole new level and the secret lies in their amazing sauces.
If eating at Nando’s can puts a dent in your pocket, you can always buy their sauces at any good grocery store.
Like my fellow poultry lovers, I go to Nando’s for the best grilled chicken on the planet. But to truly whip up an appetite and to get the taste of what’s to come, you have to order their peri bites.
These mouth-watering chillies are deep-fried with a crisp coating, and have a cheesy centre with a little chunk of their famous peri-basted chicken. For those unlucky ones who haven’t had the opportunity to try these delicious treats, here’s a pocket-friendly way to try these out within the confines of your home.
- ½ chicken breast
- 2 tsp peri-peri sauce (hot or mild flavour)
- ½ teaspoon cooking oil
- 1 tablespoon mayonnaise
- 2 tablespoon milk
- 2 tablespoon grated cheese (cheddar or mozzarella or one tbsp each)
- 8-10 green chillies (approx 3 inches in length)
- 1 egg white
- 2 teaspoon flour
- 1 pinch of salt
- 1 pinch of pepper
- 1 cup bread crumbs (for coating)
- 1 cup milk (for coating)
- A piping bag with the long nozzle (thin opening) or a sterile syringe (with the needle removed)
- Take the chicken breast and cut it into small ½ inch pieces
- Put cooking oil in a frying pan, add the chicken and the peri-peri sauce, cook until the chicken is tender (approximately 80% cooked)
- In another sauce pan, heat the milk and add the cheese to it; when the texture is nice and smooth, let it sit till it reaches room temperature
- Mix in the mayonnaise to the cheese sauce and fill it up in the piping bag or syringe
- Using a knife, carefully make a cut perpendicular to the base of the chillies, 1 to 1.5 cm in length; remove the seeds with caution without tearing the chilli surface
- Insert one chicken chunk into each chilli followed by a small quantity of the cheese sauce using a piping bag or syringe
- Keep these chillies in the freezer for one hour
- Now mix the egg white in a separate bowl and pour it on top of the chillies; also mix in the flour, salt and pepper and coat all the chillies evenly
- Roll each chilli in bread crumbs, followed by a dip in the milk and back into the bread crumbs for a nice, thick coat
- Once all chillies are done, put them in the freezer for another 15 minutes so that the coating can settle properly
- Deep fry in very hot oil until they have a nice golden coat
- Serve immediately with peri-peri sauce, tomato ketchup or mayonnaise
The image above shows the results I got from my first attempt and I know I did a sloppy job on the coating, but believe me, you guys can definitely do better.
I hope you enjoy these insane appetisers as much as I enjoyed deconstructing them.
This post originally appeared here.
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