PERINAISE SUNDAY ROAST- NANDO'S
Prep: 15mins Cook: 1hr
INGREDIENTS
FOR THE CHICKEN:
45g PERinaise (choose your flavour)
Whole Chicken medium size
15ml Rapeseed oil
500g Carrots
500g Parsnips
1 Red onion (diced)
FOR THE MASH:
75g PERinaise (choose your flavour)
1kg of potatoes (peeled and roughly diced)
PREPARATION
STEP 1
Preheat the oven to 170°c Fan assisted. Chop the vegetables into small sticks and place in a roasting tray and toss with oil and a pinch of salt.
STEP 2
Put chicken on top of the diced vegetables and rub over the PERinaise. Bake for 1 hour or until cooked through and the juices run clear.
STEP 3
Meanwhile, chop potatoes and boil in a large saucepan until tender.
STEP 4
Mash the potatoes then mix in the PERinaise (75g).
STEP 5
Remove the chicken from oven and sprinkle with parsley and serve with the mashed potatoes and the roasted vegetables.

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