The only time i ever had Nandos and any type of peri peri dish was in St Albans. I'd gone out without my wallet heading off to try a Nandos at lunchtime.  :  I only had enough for the chicken livers but thought they were really good.
Later on that week i checked them out online and saw they gave all their recipes away. 
One day i'll explore this cuisine and give your recipe a try but i cant seem to wean myself off this curry habit 

My name is Frank, i have been addicted . . . .  .  ;D

http://video.pbs.org/video/1177353024/

PERi-PERi Chicken Livers
Qty Ingredients
500g Chicken Livers
2 tbsp Olive Oil
2 tbsp Butter
1 tsp Seasoning Salt
2 tsp Paprika
Nando's PERi-PERi Sauce (which is up to you?)
1 Large Onion (chopped)
2 Cloves Garlic (chopped)
8 tbsp White Wine
1 Bay Leaf
1 pinch Cumin


1. Trim and wash livers.
2. Place butter and olive oil in a frying pan.

3. Add livers and spices, and fry until just brown.

4. Add onions and garlic, and cook for a few mins.

5. Add bay leaves and wine, and simmer over low heat for 5-8 mins.

6. Adjust seasoning and add Nando's Hot or Medium PERi-PERi Sauce as required.


Serve with a bread roll.

Nice lookin curry. Looks like my madras i made the other day  ;D

Cant beat an egg curry 

So you're not still living at home with your mum then Colin?
And you've moved onto lead now eh?  ;D ;D

Hi Rich,
I've cooked biryani many many times and it couldnt be simpler.
And yes, BIR biryani is just fried rice and shouldnt be allowed to be called biryani.
Why anyone would want to replicate this is beyond me, but each to their own eh. 

Try this guys method and you wont stop smiling  ;D

Hyderabadi Mutton Biryani


Cheers, Frank.

Hi, I've just started this paste off but i have a few questions.

Was there definately no garlic or g/g paste?

Is the 2nd pan heated through at all before its added to the onion mixture?

Are the onions left to cool before adding the rest of the ingredients?

and   

How many of the ingredients in the 2nd pan were changed to dessert spoons?

Thanks  ;D

Frank. 

Word of warning.
The paint underneath where the pan sits will melt and create toxic fumes as well as marking the base of your pans.
I suggest that you burn or strip this off on the inner parts as shown in red.

Cheers, Frank. 

You could make a nice edited video of the saag bhaji with the 2 camera angles you've got.  ;D

I was just watching them simultaneously and flicking between tabs 

Tell me CH, after flaming your Phal in the restaurant, did you notice a smoky difference between that and your previous efforts cooked at home?

Cheers, Frank.