Chilli Boeries and Spicy Sweet Potato Wedges to spice up your menu!

Bring the Nando’s flavour to your menu with new Garlic Perinaise

Chilli boeries with crispy onions

Serves: 4

 Prep: 10 mins

A winning combination for your menu!

Cook: 40 mins

Ingredients

Nando’s Garlic Perinaise

Nando’s PERi-PERi Prego sauce

500g Boerewors or sausage of your choice, for example pork bangers

2 onions, sliced

2 cups and 1 tsp vegetable oil

flour, for dusting

6 hotdog buns, halved and toasted on the inside

3 tomatoes, peeled and diced

2 onions, diced

pinch of sugar

Instructions

Brush the sausage with Nando’s PERi-PERi Prego sauce and cook in the oven for 20 minutes at 180°C.

To make the crispy onion rings: while the sausage is cooking, gently separate the onions to make rings. Heat the oil in a small saucepan. Dip the onion in water, then into the flour. Shake off any excess flour and repeat. Fry in batches in the oil until lightly golden and crispy.

To make the spicy tomato relish: fry the onions in a teaspoon of oil until soft. Add the tomatoes and 2 tablespoons of Nando’s PERi-PERi Prego sauce and simmer for 15 minutes, add the sugar.

Assemble the boeries and drizzle liberally with Nando’s Garlic Perinaise.

Spicy sweet potato wedges

Serves: 4

Prep: 10 mins

Cook: 40 mins

Ingredients

Nando’s PERi-PERi Prego sauce

Nando’s Garlic Perinaise

6 - 8 sweet potatoes

olive oil

Instructions

Preheat the oven to 200°C.

Wash sweet potatoes and slice them into wedges. Toss wedges in Nando’s PERi-PERi Prego sauce, drizzle with olive oil and season with salt.

Place on a baking sheet and bake for 30 - 40 minutes.

Serve with Nando’s Garlic Perinaise.