Latest news with #sauce
Daily Mail
18-07-2025
- Entertainment
- Daily Mail
Nando's reveals menu shake-up with three new additions
Nando's has brought back one of its previously discontinued sauces due to popular demand. The Peri-Peri restaurant gave customers the chance to bring back any sauce or, for the first time, create a flavour to bring into UK locations. However, instead of voting for a new recipe, it was the brand's Garlic BBQ that won the vote. Customers had the chance to enter their recipe idea or vote for an old sauce from May 13 until June 17 by heading to the website or scanning the QR code on the in-restaurant menu. The public crowned Garlic BBQ the winner, and Nando's have now introduced the winner on the Peri-ometer in all UK and Ireland restaurants for the summer. Garlic BBQ received thousands of votes, with diners keen to taste the smoky sauce once again. Close runners up included Mango & Lime in second place followed by Smoky Churrasco in third. At the same time, the restaurant has also introduced a new item, the Super Caesar Wrap, which includes Caesar salad, pulled chicken, croutons, lettuce, pickles, and dressing. There's also a new addition for young visitors, with Nando's now offering a new and improved Nandino Burger with grilled chicken. It comes after Nando's revealed one of its secret menu orders - and made it a permanent feature for all to access. The Peri-Peri chicken restaurant unveiled a new way for UK fans to devour its famous wings, which was, up until now, a secret item. The latest offering, Extra Saucy Wings, is cooked with Peri-Flamer, a sauce that was previously only available to those who knew to ask for it. Peri-Flamer offers sweet, smoky, and spicy flavors, and according to Nando's, the sauce has built up a cult-following in recent years, despite not being listed on the menu. The restaurant chain, which hails from South Africa, has now introduced Extra Saucy Wings on the menu, allowing fans to enjoy the new Peri-Flamer addition. Customers can order three, five, or ten, flame-grilled chicken wings covered in the new sauce and finished off with a drizzle of creamy yogurt dressing. Nando's are also giving customers the chance to claim Extra Saucy Wings for free on Nando's Rewards. Extra Saucy Wings launched in all UK and Ireland stores earlier this year, and are available for dining in, collection, and delivery. Nando's answered the prayers of their diehard fans just a few months before with the return of a much-loved sauce . A trip to the Peri-Peri chicken restaurant isn't complete without lashings of its famous sauce. But for the past five years, Nando's aficionados have complained that their favourite creamy option isn't available. However, the chain revealed that from 4 February, locations in the UK and Ireland relaunched the Creamy Salad Dressing. The rich and garlicky sauce is said to be a match with most items on the menu, including Peri-Salted chips and spicy rice. The change comes after Nando's faced backlash for removing the sauce from restaurants in 2021, with upset fans protesting the decision - and even making a petition to bring it back . Nando's is well known for its Peri-Peri chicken and sauces with varying spice levels, which range from Lemon & Herb, Medium, Hot, and Extra Hot, plus others. The chain previously brought back guest spices like Mango & Lime for a limited time, but the return of Creamy Salad Dressing is a permanent change. It comes after Bukayo Saka brought his ferocity and flair from football into the kitchen - by launching his very own Nando's sauce. The Arsenal star teamed up with the restaurant chain to produce the 'Peri-Peri Saka Sauce' with his most-loved flavors in March last year. The 23-year-old opted for smoky BBQ and tomato alongside the restaurant's Peri-Peri sauce. Accessible but daring with a medium heat, it is also packed with garlic and smoked paprika. Saka said: 'The sauce mixes sweet, spiciness and smokiness. 'I love it and can't wait for everyone to try it. I've been going to Nando's since I was little so to have my own Peri-Peri sauce in every restaurant in the country is quite mad! 'My family's really important to me so I wanted to make sure they liked it, too. As soon as my Dad said he was a fan, I knew it was the one.' It was available in every restaurant around the UK and Ireland for a limited period of time. A brief film produced by Nando's showed the 23-year-old helping out in the kitchen as chefs concocted his dream sauce. The winger linked up with an Arsenal chef to put it all together, bringing the chemistry that is coursing through the Emirates into the kitchen. Even the bottle received unique attention. Reuben Dangoor, the man who designed the artwork wrapping around the Emirates Stadium, brought Saka's vision to life with a vibrant bottle.
Daily Mail
18-07-2025
- Entertainment
- Daily Mail
Nando's reveals menu shake-up with three new additions (and one of them is an old favourite!)
Nando's has brought back one of its previously discontinued sauces due to popular demand. The Peri-Peri restaurant gave customers the chance to bring back any sauce or, for the first time, create a flavour to bring into UK locations. However, instead of voting for a new recipe, it was the brand's Garlic BBQ that won the vote. Customers had the chance to enter their recipe idea or vote for an old sauce from May 13 until June 17 by heading to the website or scanning the QR code on the in-restaurant menu. The public crowned Garlic BBQ the winner, and Nando's have now introduced the winner on the Peri-ometer in all UK and Ireland restaurants for the summer. Garlic BBQ received thousands of votes, with diners keen to taste the smoky sauce once again. Close runners up included Mango & Lime in second place followed by Smoky Churrasco in third. At the same time, the restaurant has also introduced a new item, the Super Caesar Wrap, which includes Caesar salad, pulled chicken, croutons, lettuce, pickles, and dressing. There's also a new addition for young visitors, with Nando's now offering a new and improved Nandino Burger with grilled chicken. It comes after Nando's revealed one of its secret menu orders - and made it a permanent feature for all to access. The Peri-Peri chicken restaurant unveiled a new way for UK fans to devour its famous wings, which was, up until now, a secret item. The latest offering, Extra Saucy Wings, is cooked with Peri-Flamer, a sauce that was previously only available to those who knew to ask for it. Peri-Flamer offers sweet, smoky, and spicy flavours, and according to Nando's, the sauce has built up a cult-following in recent years, despite not being listed on the menu. The restaurant chain, which hails from South Africa, has now introduced Extra Saucy Wings on the menu, allowing fans to enjoy the new Peri-Flamer addition. Customers can order three, five, or ten, flame-grilled chicken wings covered in the new sauce and finished off with a drizzle of creamy yogurt dressing. Nando's are also giving customers the chance to claim Extra Saucy Wings for free on Nando's Rewards. Extra Saucy Wings launched in all UK and Ireland stores earlier this year, and are available for dining in, collection, and delivery. Nando's answered the prayers of their diehard fans just a few months before with the return of a much-loved sauce. A trip to the Peri-Peri chicken restaurant isn't complete without lashings of its famous sauce. But for the past five years, Nando's aficionados have complained that their favourite creamy option isn't available. However, the chain revealed that from 4 February, locations in the UK and Ireland relaunched the Creamy Salad Dressing. The rich and garlicky sauce is said to be a match with most items on the menu, including Peri-Salted chips and spicy rice. The change comes after Nando's faced backlash for removing the sauce from restaurants in 2021, with upset fans protesting the decision - and even making a petition to bring it back. Nando's is well known for its Peri-Peri chicken and sauces with varying spice levels, which range from Lemon & Herb, Medium, Hot, and Extra Hot, plus others. The chain previously brought back guest spices like Mango & Lime for a limited time, but the return of Creamy Salad Dressing is a permanent change. It comes after Bukayo Saka brought his ferocity and flair from football into the kitchen - by launching his very own Nando's sauce. The Arsenal star teamed up with the restaurant chain to produce the 'Peri-Peri Saka Sauce' with his most-loved flavours in March last year. The 23-year-old opted for smoky BBQ and tomato alongside the restaurant's Peri-Peri sauce. Accessible but daring with a medium heat, it is also packed with garlic and smoked paprika. Saka said: 'The sauce mixes sweet, spiciness and smokiness. 'I love it and can't wait for everyone to try it. I've been going to Nando's since I was little so to have my own Peri-Peri sauce in every restaurant in the country is quite mad! 'My family's really important to me so I wanted to make sure they liked it, too. As soon as my Dad said he was a fan, I knew it was the one.' It was available in every restaurant around the UK and Ireland for a limited period of time. A brief film produced by Nando's showed the 23-year-old helping out in the kitchen as chefs concocted his dream sauce. The winger linked up with an Arsenal chef to put it all together, bringing the chemistry that is coursing through the Emirates into the kitchen. Even the bottle received unique attention. Reuben Dangoor, the man who designed the artwork wrapping around the Emirates Stadium, brought Saka's vision to life with a vibrant bottle.
The Guardian
16-07-2025
- General
- The Guardian
Why homemade stir-fry sauces are always better than bought in ones
Most stir-fry sauces are sweet, dense and cloying. Any lighter, fresher alternatives?Louis, Falmouth If Julie Lin, author of Sama Sama: Comfort Food from my Malaysian-Scottish Kitchen, were to hazard a guess, it would be that Louis is buying shop-bought sauces: 'They're always sweet and dense,' she says. 'There's a phrase we use in Malaysia, agak agak, which means to season until you know that it's good for you.' And that's only ever going to come from making it yourself, which for Lin often means her 'master wok' sauce. To make a bottle, she combines 75g white sugar, three teaspoons of MSG, and 75ml rice-wine vinegar, and whisks until the sugar dissolves. Stir in 300ml light soy sauce and 100ml dark soy sauce, followed by 50ml sesame oil. Pour that into a sterilised jar or bottle, give it a shake and keep for a month at room temperature. That's then ready to go, or customise it with, say, chilli or garlic, because one stir-fry sauce is not going to fit all. While the basic master wok number is a good shout for stir-frying noodles, rice or vegetables, however, 'if you're going for a lamb stir-fry, for example, you'll probably want to add some cumin, garlic and maybe make it more vinegary.' For Justin Tsang, author of Long Day? Cook This: Easy East Asian Recipes with a Twist, it's all about balance: 'The perfect stir-fry sauce has to be salty, sweet and umami, but it shouldn't be one more than the other; it should work in harmony.' If your sauce is bordering on too sweet or dense, anything 'a bit tart or fruity' will work wonders: 'That could be some sort of acid, such as lime juice to finish, or vinegar, or a splash of sharp Worcestershire sauce,' says Tsang, who has also been known to add HP Sauce to the mix. Alternatively, get to know your onions: 'Using the finest grater on a box grater, grate a white onion into an almost-pulp, then mix into your sauce, along with a splash of vinegar – that will cut through any sweetness and make it lighter.' Another shortcut to flavour is chicken stock. 'People don't think to add it to stir-fry sauce, but it waters it down and just makes it nice,' Tsang says. If noodles (egg, flat rice, vermicelli) are in play, he'd also whack in a load of finely grated garlic and ginger – 'use a microplane to get them really fine' – plus fish, oyster and soy sauces: 'But only enough to make you think it's not going to do anything, because it will still build layers of umami.' If the goal is something lighter and brighter, Lin would knock up a quick bihun goreng, which starts with a base of onion, chilli and garlic. 'Add whatever protein you fancy [chicken, pork, prawns, tofu], then tip in some light and dark soy sauce, sugar, vinegar and a bit of chilli oil.' In with some cooked rice noodles, then add any crunchy veg you have to hand: 'Green beans or beansprouts, but don't cook them too long that they lose their crunch, because you want some texture.' If you're feeling brave, Lin adds, shove everything to one side of the pan, pour a beaten egg into the other side and scramble.' Let everything come together and serve with sambal and maybe a fried egg. Well, two eggs are always better than one. Got a culinary dilemma? Email feast@
The Guardian
15-07-2025
- General
- The Guardian
Why homemade stir-fry sauces are always better than bought in ones
Most stir-fry sauces are sweet, dense and cloying. Any lighter, fresher alternatives?Louis, Falmouth If Julie Lin, author of Sama Sama: Comfort Food from my Malaysian-Scottish Kitchen, were to hazard a guess, it would be that Louis is buying shop-bought sauces: 'They're always sweet and dense,' she says. 'There's a phrase we use in Malaysia, agak agak, which means to season until you know that it's good for you.' And that's only ever going to come from making it yourself, which for Lin often means her 'master wok' sauce. To make a bottle, she combines 75g white sugar, three teaspoons of MSG, and 75ml rice-wine vinegar, and whisks until the sugar dissolves. Stir in 300ml light soy sauce and 100ml dark soy sauce, followed by 50ml sesame oil. Pour that into a sterilised jar or bottle, give it a shake and keep for a month at room temperature. That's then ready to go, or customise it with, say, chilli or garlic, because one stir-fry sauce is not going to fit all. While the basic master wok number is a good shout for stir-frying noodles, rice or vegetables, however, 'if you're going for a lamb stir-fry, for example, you'll probably want to add some cumin, garlic and maybe make it more vinegary.' For Justin Tsang, author of Long Day? Cook This: Easy East Asian Recipes with a Twist, it's all about balance: 'The perfect stir-fry sauce has to be salty, sweet and umami, but it shouldn't be one more than the other; it should work in harmony.' If your sauce is bordering on too sweet or dense, anything 'a bit tart or fruity' will work wonders: 'That could be some sort of acid, such as lime juice to finish, or vinegar, or a splash of sharp Worcestershire sauce,' says Tsang, who has also been known to add HP Sauce to the mix. Alternatively, get to know your onions: 'Using the finest grater on a box grater, grate a white onion into an almost-pulp, then mix into your sauce, along with a splash of vinegar – that will cut through any sweetness and make it lighter.' Another shortcut to flavour is chicken stock. 'People don't think to add it to stir-fry sauce, but it waters it down and just makes it nice,' Tsang says. If noodles (egg, flat rice, vermicelli) are in play, he'd also whack in a load of finely grated garlic and ginger – 'use a microplane to get them really fine' – plus fish, oyster and soy sauces: 'But only enough to make you think it's not going to do anything, because it will still build layers of umami.' If the goal is something lighter and brighter, Lin would knock up a quick bihun goreng, which starts with a base of onion, chilli and garlic. 'Add whatever protein you fancy [chicken, pork, prawns, tofu], then tip in some light and dark soy sauce, sugar, vinegar and a bit of chilli oil.' In with some cooked rice noodles, then add any crunchy veg you have to hand: 'Green beans or beansprouts, but don't cook them too long that they lose their crunch, because you want some texture.' If you're feeling brave, Lin adds, shove everything to one side of the pan, pour a beaten egg into the other side and scramble.' Let everything come together and serve with sambal and maybe a fried egg. Well, two eggs are always better than one. Got a culinary dilemma? Email feast@
Daily Mail
10-06-2025
- Business
- Daily Mail
Chipotle's own staff slam first menu change in 5 years: 'Whoever approved this has broken taste buds'
Chipotle fans and employees are 'heavily disappointed' with the chain's newest sauce, Adobo Ranch. The chain's first new dip in five years, Adobo Ranch is a combination of sour cream, herbs, spices, and adobo pepper. It will launch nationwide on June 17. 'Adobo Ranch gives our guests even more ways to customize their meals and explore bold new flavor combinations with our real ingredients,' Chipotle chief marketing officer Chris Brandt told Unfortunately, what the restaurant chain hoped was a creative innovation has made several employees lose their appetites. 'Was so hype for this and it's actually dogs***,' a worker wrote on a Reddit thread, claiming that people who approved it have 'broken taste buds.' 'Tried it at a location in Ohio and it really wasn't that good,' another person wrote. Several customers also chimed in on the discussions and were just as unenthusiastic about the idea of the dip as Chipotle employees. 'YIKES! That sounds terrible,' one user wrote. 'It looks terrible. I can hear the refunds from here,' another said. But some Reddit users are excited to try what they believe will be a 'delicious dip.' A couple commenters believe if the dip has lime juice, it could have a better chance of winning over fans. 'Idk, sounds like it has potential. They probably need to add some lime,' a Reddit user wrote. 'I'm pretty sure all it needs is some lime juice. Not joking,' another person responded. Chipotle first tested the dip at select locations in California and Ohio last summer. However, the chain didn't want to expand it nationally until receiving guest and employee feedback. The initial reviews turned out positive, and TikTok food blogger said the ranch should be at 'every location' after pairing it with the Smoked Brisket, which the chain brought back after a three-year hiatus. 'Chipotle ranch! The best kind of ranch anywhere!,' an enthusiastic commenter responded to the video. Chipotle fans and employees expressed their frustration over the dip's upcoming arrival on Reddit Chipotle's comparable restaurant sales fell 0.4 percent in the first quarter of this year Besides the sauce, Chipotle drove social media crazy after releasing its limited-edition Honey Chicken. The chain also survived the effects of inflation, rising restaurant prices, and shocking bankruptcy rumors. Its long streak of rising sales ended during this year's first quarter after its comparable restaurants sales fell 0.4 percent. However, the chain earned $2.88 billion in net revenue during the quarter, a 6.4 percent increase from the same time last year. The chain is working to bounce back from the sales slump and is planning to open its first restaurant in Mexico next in 2026. The chain is scheduled to release its second quarter earnings report on July 23. Until then, fans can stop by a participating US location and participate in the 'Summer of Extras' event, which will give Rewards members the chance to score extra points and benefits now through August 31.
