Nando's peri peri chip sprinkle £0.28 at Morrisons
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Nando's peri peri chip sprinkle £0.28 at Morrisons

49
Found 4th Oct 2013
I usually pay £1.05 for this and it is now down to 28p at Morrisons. It wasn't marked up as a special offer so might be national. It is great for making potato wedges.

49 Comments

I cant recommend this highly enough... amazing stuff. wash a couple of potatoes, slice into wedges, place in a bowl.. add some oil , coat the wedges with oil then sprinkle on some of this peri peri chip sprinkle... cook in hot oven (200c) for about 30 mins... lovely !

Sounds delicious macman2009, beats my cheese roll I'm eating nowc

HEAT HEAT HEAT, not because i've just put a spoonful of peri peri in my mouth because this is an awesome deal

Brilliant stuff, goes nice on pasta too!

Buy one of these and take it to Nando's with you in your coat pocket. After just three visits you'll be a whole two pence ahead!

28p!!! Wow, will be looking out for this

National or local?

Never seen this before. Will have a look next time

For those that haven't tried Chip Spice (it's an East Yorkshire thing) and enjoy this, I highly recommend it.

Can find it here.

Taksim_Red

Buy one of these and take it to Nando's with you in your coat pocket. … Buy one of these and take it to Nando's with you in your coat pocket. After just three visits you'll be a whole two pence ahead!

or why not make your own nandos at home for a fraction it costs in the restaurants.

This isn't the same as the restaurant stuff sadly, same with the sauces. Made in a different factory - hot deal though!

pglfc

This isn't the same as the restaurant stuff sadly, same with the sauces. … This isn't the same as the restaurant stuff sadly, same with the sauces. Made in a different factory - hot deal though!



they do the proper stuff same as restaurants I just bought some in tesco its called peri peri salt should be next to the chip spice

Andy_Gateshead

or why not make your own nandos at home for a fraction it costs in the … or why not make your own nandos at home for a fraction it costs in the restaurants.



I was just taking the pisch BTW!

I LOVE this stuff, but no nearby Morrison's. Anybody want to snaffle a couple and send them to me?

Its actually reduced to clear, my store cleared this and many other things like large tubs of Bisto gravy for 28-98pence over a week ago. It is national but il be shocked if you find anything instock

Bought the last one from Oldham store. Thanks heat added

Ok so where do you normally pay £1.05 for this? I'd be happy to pay that, Asda sell it for £1.98, and Tesco sell it for £1.79 so for me even £1.05 is a good price.

macman2009

I cant recommend this highly enough... amazing stuff. wash a couple of … I cant recommend this highly enough... amazing stuff. wash a couple of potatoes, slice into wedges, place in a bowl.. add some oil , coat the wedges with oil then sprinkle on some of this peri peri chip sprinkle... cook in hot oven (200c) for about 30 mins... lovely !



There's a really simple way to make the wedges you're talking about MILES better. Cut your wedges the same, chuck them in some boiling water and par boil them but don't over do it. Then take the same amount of oil and pour it on the baking tray and stick it a hot oven. Drain the wedges and coat in salt/Peri Peri salt. When the oil is nice and hot pour the chips on to the tray and turn them in the oil. Back in the oven until crispy. Trust me on this one.

None in Warrington. Boohoo

This stuff is so good! Buy it!

Hot deal - but a bit of paprika & chilli tastes delicious too

Banned

lovely but full of salt. easy to go through a tub a day. Cant be good for you

if you already have some spices in your cupboard then just make it yourself for free: paprika, garlic, salt and cumin mixed together. Done and takes less that 30 seconds.

You guys do realize that most of this is just salt?? I think it may have changed slightly now but I bought one of these a few months back and read the label and it was something like 90% salt and 10% of other crap. Haven't bought one since. It's a big con and it's no where near as nice as the 'proper' Nando's version.

Banned

in$anity

You guys do realize that most of this is just salt?? I think it may have … You guys do realize that most of this is just salt?? I think it may have changed slightly now but I bought one of these a few months back and read the label and it was something like 90% salt and 10% of other crap. Haven't bought one since. It's a big con and it's no where near as nice as the 'proper' Nando's version.



what do you mean 'proper' Nando's version? why would it be any different?

wondermouse

I LOVE this stuff, but no nearby Morrison's. Anybody want to snaffle a … I LOVE this stuff, but no nearby Morrison's. Anybody want to snaffle a couple and send them to me?



Wanted to help, but this long time reader just signed up and finds he's blocked from PM. Happy to help if I still can in some way.

Brill buy



oddjobboy87

There's a really simple way to make the wedges you're talking about MILES … There's a really simple way to make the wedges you're talking about MILES better. Cut your wedges the same, chuck them in some boiling water and par boil them but don't over do it. Then take the same amount of oil and pour it on the baking tray and stick it a hot oven. Drain the wedges and coat in salt/Peri Peri salt. When the oil is nice and hot pour the chips on to the tray and turn them in the oil. Back in the oven until crispy. Trust me on this one.



Is this roasted wedges with something sprinkled on it?(_;)

iamdamien

For those that haven't tried Chip Spice (it's an East Yorkshire thing) … For those that haven't tried Chip Spice (it's an East Yorkshire thing) and enjoy this, I highly recommend it.Can find it here.



Sorry OCD alert > "those who haven't tried" and "enjoy this" can't really be in the same sentence can they?

buybuybuy

Sorry OCD alert "those who haven't tried" and "enjoy this" can't really … Sorry OCD alert > "those who haven't tried" and "enjoy this" can't really be in the same sentence can they?


Apologies. The syntax is terrible. Essentially, those that like the Peri Peri sprinkle would also more than likely enjoy American Chip Spice.

iamdamien

For those that haven't tried Chip Spice (it's an East Yorkshire thing) … For those that haven't tried Chip Spice (it's an East Yorkshire thing) and enjoy this, I highly recommend it.Can find it here.



+1....used to live in Hull, made my day when I stumbled across this online

in$anity

You guys do realize that most of this is just salt?? I think it may have … You guys do realize that most of this is just salt?? I think it may have changed slightly now but I bought one of these a few months back and read the label and it was something like 90% salt and 10% of other crap. Haven't bought one since. It's a big con and it's no where near as nice as the 'proper' Nando's version.



No way, peri peri salt is mostly salt?!?!?! Mind=blown.

oddjobboy87

There's a really simple way to make the wedges you're talking about MILES … There's a really simple way to make the wedges you're talking about MILES better. Cut your wedges the same, chuck them in some boiling water and par boil them but don't over do it. Then take the same amount of oil and pour it on the baking tray and stick it a hot oven. Drain the wedges and coat in salt/Peri Peri salt. When the oil is nice and hot pour the chips on to the tray and turn them in the oil. Back in the oven until crispy. Trust me on this one.



Every TV chef pulls this one out, but I vehemently DISAGREE. The thing is, this method CAN result in more edible roast spuds BUT it's not so simple and clear-cut: it depends on WHAT KIND of potatoes you use, the size they are and the size you cut them (the two are not mutually exclusive, as you want some skin on the individual pieces, but you also need them to not be too big, so massive spuds to start with are far from ideal), the temp. you use and to an extent, the quality of your oven.
In short, this method can improve older, big spuds that would otherwise become dried out to an inedible level, and it will certainly cut down the cooking time, BUT you can taste the boiled texture, which is different to the roasted texture - put simply, it's just not nice enough.
So what is the lover of roasted potatoes to do? You are faced with either having roast wedges that are too dry or too wet.

Well, the only real solution to getting AMAZING tasting roast potatoes is to use NEW potatoes - USE ONLY THE TENDEREST ONES, AND ROAST THEM IN THEIR SKINS (of course).
The best ones to use are the oval(ish) ones that are mostly roughly 2-2.5 inches long (and in fact, these are better for this job than the very tiny (and more expensive) round ones the size of a quail's egg (though they are best for steaming), purely because roasting round, uncut spuds is a headache to roast evenly without burning at least one side).

You should cut your spuds in half along their length (I wouldn't cut them in quarters, as that might dry them too much, but if you have a great fan-assisted oven, try it - on a faster cook it might work - although quarters will also take up more tray space, and more time turning them over if you choose to do that), then individually coat each one with oil.

All you do is line a tray with a LITTLE oil (just enough to have the whole tray greased, so no runny oil), then lay a bed of coarse sea-salt and freshly ground pepper onto that (the oil will hold the salt & pepper in place somewhat) and then lay your spuds flat side down on top of this; the salt & pepper prevents them from making contact with the tray, so they never stick to it - clever, eh? My own idea.
You don't even have to turn them over either (though you can if you want to get a nicer bit of crunch and browning on the top, on the skin side) so my method is pretty quick - after the short preparation of the tray, all you have to do is wash, cut and coat your spuds in oil.
I know that new potatoes are a bit pricier, but the roast you will get with my patented method will drive you wild with food lust - once you have it, you'll never want roasts done any other way!

I roast them at 180-190 C, and cooking time is not set in stone - after about 40 mins, I just check every 6 or so mins, I don't use the "push a fork through" method, because I like to I roast them longer than after become simply cooked through, so I look for how brown and crispy they are becoming, taking care not to let them burn.

I greatly look forward to having any feedback from any of you that try my method, so get cookingt!



Edited by: "Shoesize" 5th Oct 2013

I'm gonna head up to Morrisons today to see if this is still in stock at that price.

Shoesize

Every TV chef pulls this one out, but I vehemently DISAGREE. The thing … Every TV chef pulls this one out, but I vehemently DISAGREE. The thing is, this method CAN result in more edible roast spuds BUT it's not so simple and clear-cut: it depends on WHAT KIND of potatoes you use, the size they are and the size you cut them (the two are not mutually exclusive, as you want some skin on the individual pieces, but you also need them to not be too big, so massive spuds to start with are far from ideal), the temp. you use and to an extent, the quality of your oven. In short, this method can improve older, big spuds that would otherwise become dried out to an inedible level, and it will certainly cut down the cooking time, BUT you can taste the boiled texture, which is different to the roasted texture - put simply, it's just not nice enough. So what is the lover of roasted potatoes to do? You are faced with either having roast wedges that are too dry or too wet. Well, the only real solution to getting AMAZING tasting roast potatoes is to use NEW potatoes - USE ONLY THE TENDEREST ONES, AND ROAST THEM IN THEIR SKINS (of course). The best ones to use are the oval(ish) ones that are mostly roughly 2-2.5 inches long (and in fact, these are better for this job than the very tiny (and more expensive) round ones the size of a quail's egg (though they are best for steaming), purely because roasting round, uncut spuds is a headache to roast evenly without burning at least one side). You should cut your spuds in half along their length (I wouldn't cut them in quarters, as that might dry them too much, but if you have a great fan-assisted oven, try it - on a faster cook it might work - although quarters will also take up more tray space, and more time turning them over if you choose to do that). All you do is line a tray with a LITTLE oil (just enough to have the whole tray greased, so no runny oil), then lay a bed of coarse sea-salt and freshly ground pepper onto that (the oil will hold the salt & pepper in place somewhat) and then lay your spuds flat side down onto this; the salt & pepper prevents them from making contact with the tray, so they never stick to it - clever, eh? My own idea. You don't even have to turn them over either (though you can if you want to get a nicer bit of crunch and browning on the top, on the skin side) so my method is pretty quick - after the short preparation of the tray, all you have to do is wash, cut and coat your spuds. I know that new potatoes are a bit pricier, but the roast you will get with my patented method will drive you wild with food lust - once you have it, you'll never want roasts done any other way!



You, sir, are clearly very passionate about your potatoes.

Banned

MaxBlast

what do you mean 'proper' Nando's version? why would it be any different?



Have you tried the 'proper' nandos version and this? You'd think there wouldn't be any difference but there definitely is a difference in taste between what they sprinkle on the chips in the restaurant and in the bottle you buy in the shops.

Wow off to Morrison I go....

now where do we buy the cheese sauce that you et at Eddie Rockets or Frankie & Bennies?

fowler002

Have you tried the 'proper' nandos version and this? You'd think there … Have you tried the 'proper' nandos version and this? You'd think there wouldn't be any difference but there definitely is a difference in taste between what they sprinkle on the chips in the restaurant and in the bottle you buy in the shops.



Agreed! the restaurant stuff is miles better... and perfect with a Steak Prego Roll
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