Prince Harry loves a bit of chicken leg at Nando’s

Prince Harry enjoys a leg and bit of breast coated in lemon sauce, not hot to the mouth dropping comments on Twitter etc……It is personal taste and we don’t always like something spicy in our mouths do we Harry!

The 29-year-old Royal was getting his peri-peri fix as he collected his takeaway dinner from a branch in Fulham, London.  Prince Harry became Prince Peri when he celebrated England’s World Cup qualification with a midnight snack from Nando’s. The saucy Royal was spotted collecting his chicken order in Fulham Broadway, south west London, at 11:50pm on Tuesday night. The 29-year-old forked out £24.05 on his takeaway dinner for himself and a pal. Two members of the Prince’s personal security sat patiently behind him while he waited more than 15 minutes for his Portuguese inspired grub to be prepared.

Harry was seen fidgeting with his mobile phone and making animated hand gestures to his mate as the pair killed time to distract themselves from hunger. After midnight, he eventually collected his order of chicken breast fillet in pitta bread with a lemon and herb marinade – the mildest on offer – with additional cheese and a side of creamy mash. Also on the bill was a double chicken breast wrap with a medium spice marinade and a side of regular chips.  The flame-haired Royal – who is currently fourth in line to the throne – added a soft drink and still mineral water to complete his nosh up.

Nando’s at home recipes

Peri Peri Sauce

This sauce is used for marinating the chicken and any leftover is normally cooked down and served as a dip. I prefer making the sauce up to a day ahead of using as the flavors tend to develop with a bit of time. So you can go ahead and prepare the sauce up to a day before you need to use it.

Ingredients

2-6 birds-eye red chillis (adjust spice level to your taste….2 will be mildly spicy whilst 6 will be very spicy)
1 big red capsicum/bell-pepper
1 lemon’s juice
2 tbsp. paprika powder
2 tsp. salt
1 tbsp. oregano
½ tsp. red chilli powder
½ cup oil (veg or olive)
5 cloves of garlic
4 tbsp. dark vinegar
1 tsp. black pepper
¼ tsp. red or orange food coloring

Instructions

Blend all the ingredients of the sauce until smooth, then pour into a container and refrigerate until needed. You can make the sauce in bulk and refrigerate for up to 2 weeks and use as and when required.

Next, prepare the chicken:

Ingredients

1 chicken, (approx 1kg-1.5kg) skin removed and cut into quarters then make 2-3 slits on each piece

To get the maximum moistness and succulence in your chicken and to infuse flavor into the meat, take a container big enough to hold the chicken quarters. Add 2 tsp salt, 1 tsp sugar, half cup white vinegar, juice of 1 lemon, throw in some roughly chopped fresh herbs like coriander or parsley. Then add COLD water and swirl/mix everything together. Now add in your cleaned chicken pieces, they should be completely immersed in the water. Cover the container and refrigerate it for 1-4 hours. Then drain out the liquid, rinse out the chicken quarters properly to get rid of any excess salt and proceed with the marination.

Instructions

Pour the prepared sauce over the chicken pieces, making sure it goes into the slits. Cover and refrigerate. Allow to marinate at least overnight or for up to 2 days.

When ready to cook, shake the excess marinade off the chicken pieces. First grill the chicken on a bbq/charcoal grill (or under the broiler grill of your oven) for about 5 minutes per side, just to seal the chicken pieces so they stay nice and moist inside, and this gives the chicken that awesome bbq flavour especially if done on a charcoal grill.

Then place the chicken quarters on a greased tray, brush some sauce over them and pop it in a pre-heated oven at 170 C and bake for about 20 minutes (turn them over midway through the baking). Next, reduce the temperature to 120 C and bake for another 15-20 minutes. Make sure to brush the chicken with some of the peri peri sauce once more during the baking so they stay moist. Once done, remove and keep the chicken covered to retain moisture.

If you did not bbq the chicken on a proper charcoal grill, you can at this point light a small coal, place it on a piece of foil and put it in the center of the dish holding the cooked chicken. Drop some oil on the lit coal and cover the dish so that the smoke released from the coal gets absorbed into the chicken. This will give your chicken a good bbq aroma.

For the remainder of the marinade/sauce, just pour it into a small saucepan, add about half a cup of water and simmer until the sauce thickens and is cooked. You can use this to serve with the chicken.

Serve your delicious Peri Peri chicken with fries, fresh salad and a cold drink .

Enjoy! 🙂

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Harry Styles – BREAKING NEWS No Chips at NANDOS……..


Harry Styles from One Direction loves a bit of Nandos and last night oh shock of shock he wanted Nandos and chips and they had run out.  Shock Horror oh my goodness NOOOOOOOOOOOO.

Well Harry if you can’t be bothered to make them in a pan try frozen!!!! If not cook from start and with the new stylie Dry Fryers no risk of burning down the house., or try recipes below.

£169.00 deals can be found

Chips recipe

Gordon Ramsey’s chunky chips

  • 750g Desirée potatoes (about 3 medium large), peeled
  • groundnut oil , for drizzling
  • sea salt and freshly ground black pepper

Method

  1. Heat oven to its highest setting, ideally 250C/fan 230C/gas 9. Cut each potato into 1cm-wide slices, then into 1cm-thick sticks. Blanch in a large pan of boiling water for 3 mins, then drain well.
  2. Shake the potatoes out onto a roasting pan, drizzle with oil, ensuring each chip is evenly coated, then season well. Bake for about 15-20 mins, turning the potatoes at least twice, until golden brown and crisp.

Nandos Chicken – more Nandos Chicken recipes

Get chicken pour Nandos sauce of your liking over the top, leave overnight or if you can’t wait at least 20 minutes and then  COOK.  EASY Peasy LEMON SQUEEZY.

And if you don’t want that get a kebab!

Russell Crowe the battle continues as does his love for the Cheeseburger

As the daily Mail reported in August 2012

Surely they’re not allowed on your plan? Newly-slim Russell Crowe takes a day off from the diet as he tucks into a burger and chips

He’s always had difficulty battling his weight, but has been working hard to conquer his issues once and for all.

But over the weekend, Russell Crowe perhaps went the wrong way about rewarding himself for his disciplined regime as he tucked into a calorific meal.

The 48-year-old actor was seen chowing down on a huge burger and chips as he visited Nando’s chicken restaurant in Sydney, Australia, before grabbing dessert at a frozen yoghurt shop.  Ok my comment it’s not that big !

It looks like a single burger with nutritional value of:

Weight (g): 195.00

Energy (kj): 1409.15

Energy (kcal): 333.05
Protein (g): 31.01
Total Fat (g): 5.29
Saturates (g): 0.88
Total Carb (g): 41.03
Sugar (g): 5.29
Salt (g): 1.89
Fibre (g): 2.08
And the side of chicken if it was 1/4 chicken breast  it would be or 1/2 chicken just double it.
Weight (g): 90.00

Energy (kj): 571.50
Energy (kcal): 135.00
Protein (g): 25.29
Total Fat (g): 2.43
Saturates (g): 0.63
Total Carb (g): 3.06
Sugar (g): 0.00
Salt (g): 0.68
Fibre (g): 0.00
Regular chips 
Weight (g): 160.00

Energy (kj): 1561.60
Energy (kcal): 371.20
Protein (g): 5.60
Total Fat (g): 12.48
Saturates (g): 0.96
Total Carb (g): 62.88
Sugar (g): 0.16
Salt (g): 0.21
Fibre (g): 7.20
Surely they're not allowed on your plan? Russell Crowe tucked into a burger and chips in Sydney over the weekend

Surely they’re not allowed on your plan? Russell Crowe tucked into a burger and chips in Sydney over the weekend

Despite happily tucking into the meal, Russell has been looking a lot slimmer of late, thanks to his intense daily workouts and usually regimented diet plan.  Father-of-two Russell wore an all-black workout-style outfit with a black and white baseball cap as he enjoyed the family day in Sydney.  He also sported a bushy, grey beard, which he is believed to have grown to take on the role of Superman’s biological father Jor-El in the upcoming Man Of Steel, which stars Henry Cavill in the title role.

Chowing down: Russell attempted to go incognito in a pair of sunglasses as he enjoyed the meal alongside his two sonsChowing down: Russell attempted to go incognito in a pair of sunglasses as he enjoyed the meal alongside his two sons

Hungry? As well as the burger and chips, Russell also appeared to have ordered a piece of chicken to go with the meal

Hungry? As well as the burger and chips, Russell also appeared to have ordered a piece of chicken to go with the meal

Russell, who said previously he has ‘to be really disciplined’ about his weight loss, cycles around Sydney and lifts weights at the gym in a bid to maintain his physique. Russell has kept his fans updated on Twitter with his daily exercise regime and it seems the hard work has finally paid off.  Earlier this week he tweeted a sample workout, writing: ‘4 km walk 2km row kettle bells, 40 mins light weight.’

However, Russell tweeted on Sunday that he had suffered a hamstring injury at his son’s sports day.

Changing shapes: Russell has lost an awful lot of weight since last year (right)Changing shapes: Russell has lost an awful lot of weight since last year (right)
 Changing shapes: Russell has lost an awful lot of weight since last year (right)

He tweeted: ‘Total Dad Cliche today.  Did hammie at youngests’ athletic carnival. ‘After a 16km bike ride, stretches, yoga,air squats/push ups,oh the indignity. ‘ New Zealand-born Crowe’s battle with his weight has not been made any easier by the demands of his movie roles. For Gladiator director Ridley Scott’s  2008 film Body Of Lies he had to put on four stone to play a CIA officer but the same director insisted he slim down for 2010’s Robin Hood. Friends predicted that if his next role demands he loses weight, he would manage it because he’s as committed to his exercise as he is to his acting.