Latest news with #Rozendal
Daily Mirror
15-05-2025
- General
- Daily Mirror
Nando's quietly axes side dish from restaurant menus nationwide
First introduced back in November 2023, the side dish consisted of mixed salad leaves, a sweet and herby vinegar dressing, extra virgin olive oil and toasted peri-peri seeds Nando's has confirmed that one of its "healthy" menu dishes has been permanently axed. The peri peri chicken chain quietly removed its Leafy Green Salad from its menus nationwide last October. First introduced back in November 2023, the side dish consisted of mixed salad leaves, a sweet and herby vinegar dressing, extra virgin olive oil and toasted peri-peri seeds. Posting the news to Reddit, one fan of the dish said it "great to have a healthy option." For those disappointed over the news, shouldn't worry as Nando's has replaced the side salad option on its menus. with a new dish this month. Those who want a lighter option can now get the Portuguese Tomato Salad. The new option - which will set you back £4.50 - consists of semi-dried, sweet baby and salad tomatoes, cucumber moons, and pink pickled onions in a light salad dressing. Nando's has not confirmed whether the new salad dish will become a permanent fixture on its menu, however, it says it "hopes" the new salad will be "evergreen". Salad lovers will not miss out at Nando's as it has also added two salad dishes to its menu this month. The first is a return of a beloved fan favourite - the Mediterranean Salad. First introduced to menus back in 2019 and currently costing £9.25, the dish consists of a medley of semi-dried and sweet baby tomatoes, olives, feta, cucumber moons and pink pickled onions on a bed of mixed leaves, with Rozendal vinegar and extra virgin olive oil. The PERI-PERI chain has confirmed that this options will not be sticking around saying "it's here for a good time, not a long time.' The second salad on Nando's menu is the Caesar Salad also priced at £9.25. Introduced on May 14, it consists of crunchy cos lettuce with a rich, creamy dressing topped with grated Italian hard cheese and herby toasted croutons. Again, this salad will not be on the menu for long. On the menu changes, a Nando's spokesperson said: 'We regularly make updates to our menus and introduce new ingredients and flavours which our fans love. Leafy Green Salad came off the menu in October, but alternative salad options and sides are available.' These are not the only new items on the Nando's menu. Alongside the new salads, Nando's has introduced a new veggie burger called "The Big Cheese" which will set you back £9.25 on its own or £15.50 with sides. The dish features grilled halloumi, red pepper and pineapple salsa, sliced avocado, and Churrasco PERinaise, served in a soft Portuguese roll. Fans of Nando's can also try "Summer Grains" and its "Charred corn". Costing £4.25, Nando's Summer Grains features mixed grains with green chickpeas and dried apricots in lemon and oil, drizzled with a yoghurt dressing. For the second, customers can get charred smoky sweetcorn in a creamy, garlic sauce topped with spring onions and PERi-Salt for £5. The peri peri restaurant has also introduced a brand new dip costing £1.25, which it says will be loved by fans of its Halloumi Sticks.
Daily Maverick
29-04-2025
- General
- Daily Maverick
An autumnal chicken salad with crunch and a sweet surprise
Leftover chicken becomes a cool supper the following night with the addition of some perky condiments, plenty of crunch and a little surprise to finish it off. Not every night has to be a cooking night, even for me. I had thought of turning the leftover meat on this carcass from the previous night's roast chicken (for which you'll find the recipe here tomorrow) into a coronation chicken salad, but decided to create my own version of that instead. The shoulder season is slowly giving way to the looming winter, so try to get this kind of recipe in once or twice before we all turn to the soups, stews and curries to come. And I can't wait for those but, not just yet… So this follows, more or less, the idea of coronation chicken – shredded or chopped cooked chicken in a sauce based on mayonnaise but with other bits and pieces in it for added interest. I like this kind of salad to have crunch, so I included celery, spring onions and a red pepper, with a base of shredded lettuce at the bottom of the bowl drizzled with olive oil, topped by the dressed chicken and finished with tomato and the surprise element of halved seedless red grapes. But it's the condiments that make the difference in this salad – mayonnaise, Rozendal lavender botanical vinegar and tamari soy sauce. Tamari soy is thicker and less salty than conventional soy, and contains little or even no wheat. Rozendal vinegars are superb, with a delightful sweetness that makes it much less 'vinegary' than many condiments. Tony's autumnal chicken salad (Serves 4 as a meal) Ingredients 2 cups leftover chicken 2 celery stalks, diced 1 red pepper, trimmed and diced 3 spring onions, chopped 2 cups lettuce, shredded 12 baby roma tomatoes, sliced in half 16 seedless red grapes, halved 1 garlic clove, cut in half 1 cup decent mayonnaise 3 Tbsp Rozendal lavender botanical vinegar 2 Tbsp tamari soy sauce Salt to taste Black pepper to taste Method In a bowl, mix the shredded or diced cooked chicken with the mayonnaise, vinegar and tamari soy sauce. Add the diced and chopped celery, spring onions and red pepper to the chicken mixture, season with salt and black pepper, and combine. Most of the bulk of the salad is now contained in the chicken mixture, just like coronation chicken. Rub the bottom of a salad bowl with both pieces of the cut garlic, and discard them. This will come through when the salad is tossed and served. Place the shredded lettuce at the bottom of the bowl, and drizzle lightly with extra virgin olive oil. Spoon the chicken mixture onto the lettuce. Scatter halved baby tomatoes over, and the halved grapes. Season lightly with salt and black pepper. There's no need to serve it with anything – it's a meal in itself. DM Tony Jackman is twice winner of the Galliova Food Writer of the year award, in 2021 and 2023.
Daily Maverick
24-04-2025
- General
- Daily Maverick
Deboned saddle of pork with a maple syrup glaze
Pigs may roll in mud, but this pork saddle was rolled in a different way. It had been deboned, then rolled up and tied, expertly with kitchen string. It was tempting to unroll this deboned pork saddle, give it a stuffing of something, and roll it up again. But the butcher had rolled and tied it so neatly that I didn't have the heart to mess it up, as I inevitably would have when trying to do it in my clumsy, over-hasty Aries way. So I would need to bring my imagination to bear on how to season and perhaps glaze it instead. This was not a cut with any potential crackling, as that has to be removed in order to roll it up. This was the second roast of my 70th birthday carvery dinner party. The first was the all-day leg of mutton with kapokbos butter that I published yesterday. There were all the trimmings: roast potatoes, Yorkshire puddings, cauliflower cheese, and courgettes with feta. We started the dinner party with individual portions of my parmesan gem squash. For my birthday, I'd been given two (no less) bottles of proper Canadian maple syrup. Both are Grade A, signifying pure maple syrup, and both are amber, indicating a rich flavour. Other colour and flavour profiles (all grade A) are gold (delicate flavour), dark (robust) and very dark (strong in flavour). The colour and flavour intensify as the harvesting season progresses, but one grade is not necessarily of a higher calibre; more a matter of preference for the consumer, and a guide to choosing what you like best. I decided to make a maple syrup glaze, adding an equal quantity of another fine ingredient I have come to prize: Rozendal lavender fynbos vinegar. These two made for a winning flavour, nicely balanced for sweetness and delicate acidity. I only added a little salt and a fairly generous amount of black pepper. Tony's deboned saddle of pork with a maple syrup glaze (Serves 10) Ingredients 1 x 1.8kg pork saddle, deboned, rolled and tied with kitchen string (ask your butcher to do this) 4 Tbsp Canadian pure maple syrup 4 Tbsp Rozendal lavender fynbos vinegar Salt and black pepper to taste 3 Tbsp cooking oil Method Preheat the oven to 200°C. Rub salt into the fat of the pork. (The rind will have been removed, so that the outside of the rolled joint shows its layer of fat.) Season with black pepper as well. Pour a little oil into a roasting pan. Add the rolled pork and move it around in the oil to be sure the side touching the pan is coated. Place in the preheated oven — with no maple baste at this stage — and roast it for 15 to 20 minutes at 200°C. Turn the heat down to 180°C and continue roasting for an hour. In a bowl, mix the maple syrup and fynbos vinegar together. Remove from the oven, baste it with half of the maple-lavender vinegar mixture and return to the oven. Season with a little more salt and pepper to offset any loss of seasoning during the brushing. Roast for another 45 minutes, then baste with the remaining glaze, and return it to the oven for half an hour more or until the glaze has turned golden. If needed, turn the oven heat up to 200°C for the last half hour. Let the meat rest in the oven with the door ajar for 15 minutes before carving and serving. I like to serve pork with shredded cabbage and apple pan fried in butter, with a light seasoning of salt and white pepper. DM
