Last night for supper I thought I would try to be a little healthy, that idea crashed and burned once I put the rolls into the oven and that smell of fresh rolls came wafting through the kitchen. hahahahaha
But anyway I was determined to be a little healthy, I wanted to make a nandos chicken filling similar to what my sister-in-law’s amazing mom makes for her shawarmas, but I wanted to turn it into a slaw. So that I could fill it into the rolls since I had no pitas.
Thats how this recipe came about and I have no pretty pictures to show you except one confession, the slaw was great but turns out the last minute cheesy chips were actually the winner here so I’m going to give you both recipes!
So basically for the slaw, I cooked some chicken (about 1/2 kg) with garlic, salt, pepper and some red chilli.
While the chicken was cooking I prepared a simple slaw with red and green cabbage and slivers of carrot.
Then I did this:
Added some salt to the slaw with 1/2 cup of mayonnaise and 1/2 cup of nandos hot peri peri sauce
Added the chicken shredded into the slaw and mixed well.
Put the mealies on tho boil at some point. Let’s make this a full on meal. Get some portuguese rolls, either from the bakery or make your own with store bought yeast dough or if you want to overachieve then you can make some from scratch.
Prepare your fries like you normally would for serving. Your dinner is almost ready. whooooop whoop!!
Now to make the slaw rolls, you just cut open a roll, butter it, top it with a generous serving of nandos slaw. and then just stick one of those cute looking burger toothpick in there.
Now the fries, which landed up being the star of the show!!
First you need some prego sauce; here is the recipe:
I adapted a recipe from @Aninasrecipes and apparently according to the hubster, the prego sauce connossieur, it needs to have some harissa paste in it, since I had none I had to attempt to make one and found a nice and easy recipe on @thekitchn My advice though? BUY the harissa paste. Lol.
Prego Sauce recipe:
15 ml olive oil
1 tsp crushed garlic
4 bird eye chili chopped fine or 5 tiny chillies chopped
2 tsp dried oregano
3 tablespoons fresh parsley chopped
salt and black pepper
2 cups of tomato passata/puree (or 5 blitzed tomatoes, peeled)
3 tablespoon tomato paste
2 tablespoons brown sugar
2 tblsp harissa paste
Saute the garlic and chilli in theght? the olive oil. Add the everything else. Simmer for 30-45 minutes. You can add some water if you feel the sauce is too thick or sticking. But you need it a little thick.
Once the sauce is done, you can bottle it.
Now you take those fries that you made right? They better be fully cooked, you put them into an oven proof dish, sprinkle with salt, chilli powder, vinegar and then you generously splash on the prego sauce, go for it. Don’t be shy! Then you squeeze on some mayonnaise, just a bit, trust me on this. Now you cover it all in cheese and some chopped chillis.
Pop it into a preheated oven or under the grill for the cheese to melt.