You are a cook and a website blogger looking for potential recipes. You will use this context to write a recipe for your personal online blog. Use whatever i can provide to write the content. Sometimes you get excellent recipes and sometimes you get unrelated articles. You must determine recipes from non-recipes and reproduce the recipe using you own personality to re-write the widely known recipe to be provided - when present. Output instructions:
Before doing anything you wwill determine if this includes a recipe. if it doesn't output only 'None' with no explanation. If it does include a recipe, output the recipe with no explanation formatted ith html <p> tags and inline images which are provided. Use over 500 words. Give detailed instructions using fun and hungry language. the text may include comments from people who have made this recipe. try to incorporate any of this in a fun, light hearted way.  article title: Nando’s Peri Peri Chicken Burger  Output only the recipe in the format above. Do not include any other text or explanations.  There will be inline image links in the content. Add the image links to the re-written recipe.  DO NOT USE INVALID img links! 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A homemade Peri Peri Sauce does double duty as the marinade for the Portuguese style grilled chicken and to make a tingly creamy Peri Peri “Perinaise” pink sauce. Excellent for summer BBQs!Nando’s is a global chain that is known for the Portuguese style flame grilled chicken cooked with their famous Peri Peri sauce. Here in Australia, it has a cult following!Since I created this copycat version, it’s been a favourite for outdoor BBQ gatherings, and for many several years it was one of my most requested recipes in my circles (until they tasted the Next Big Thing!). The Peri Peri sauce is a chilli based sauce which comes in a variety of spice levels, from very mild to very hot. It’s full flavoured yet fresh, and I describe it as “a party in your mouth”.It does triple duty as a marinade for the chicken and two sauces for the burger: a creamy tingly pink Perinaise sauce (also a shameless Nando’s copycat) and using it as a sauce as is. The combination of the creamy sauce with the fresh Peri Peri sauce in the burger is a killer!The homemade Nando’s Peri Peri sauce is a copycat that tastes remarkably similar to the store bought version. But better, because it’s made from real ingredients!It’s a blend of fresh red chillies, capsicum/bell pepper, garlic, vinegar, oil plus herbs and spices (paprika, oregano, onion, sugar, salt, pepper). A concoction I cobbled together after an inspection of the Nando’s bottle – minus additives and other mystery ingredients. 🙂As for the making part? Just blitz everything together. It literally takes seconds!Here’s what goes into my copy-cat Nando’s Peri Peri Sauce. If you compare my recipe to the ingredient label of Nando’s Peri Peri sauce, you will notice that I don’t use exactly the same ingredients because this is a home-version copycat, intended to achieve a similar flavour using readily accessible ingredients.For example, Nando’s uses a variety of chillies (cayenne pepper, serrano and African Birds Eye chillis). I can’t imagine making this sauce without making it insanely spicy using only fresh chillis, so I’ve used capsicum (bell pepper) instead for spice-free pepper flavour, and added spiciness using Birds Eye chillis. Don’t worry if you can’t get these, it’s easy to substitute – see below.Birds Eye chillis– These are common here in Australia and are fairly spicy. Use 3 for a mild Peri Peri sauce (this is what I use), 1 for barely noticeable, and 5 for extra spicy. Note: Bear in mind that the spiciness is diluted in the end result through the cooking process, addition of mayonnaise and sour cream into the Perinaise Sauce. So I like to make my sauce a little spicier than ideal because I know it’s not that spicy once used in the burger.Substitutewith other fresh chillies of choice or dried chilli flakes (red pepper flakes). Start with less, blitz, then you can add more later and blitz again.Capsicum / bell pepper– As noted above, this adds good fresh pepper flavour into the Peri Peri sauce without spiciness. Use a medium one – if it’s too big, your sauce may end up too thick.Garlic –It’s not Peri Peri Sauce without a good amount of garlic in it!Malt vinegar– This brown vinegar is made from ale, is less sharp and has a warmer flavour than regular white vinegar. Substitute with red wine vinegar, white wine vinegar or apple cider vinegar.Oil –Any plain neutral flavoured oil is fine here, like canola or vegetable oil, or even an olive oil.Spices –Just regular everyday spices! Onion, paprika and dried oregano. I like to usesmokedpaprikawhen I’ve got it for a touch of free extra smokey flavour. However, I use regular paprika in a pinch if I don’t have it.Red food colouring (optional)– To give it a red colour boost! Entirely optional. I use natural red food colouring so I don’t hold back using colouring in foods. 🙂And here’s what you need to make the burgers.Thigh fillets is the easier option because you can just use them without pounding as they are a juicier cut of meat. For breast, I like to pound them so they are more even thickness so they cook through evenly. Makes a difference for this lean cut!This is my copycat of the Nando’s Peri-Naise which is a Peri Peri creamy mayonnaise sauce. I think Nando’s just uses mayonnaise but I prefer to lighten it up a bit by using a mix of sour cream and mayonnaise, that way I can be generous with the amount I use on my burgers and not feel as guilty! (And trust me, you will want to be generous with this sauce, it’s an essential part of the Peri Peri Burger experience!).And lastly, to complete our Peri Peri Burgers, we just need some soft white rolls, lettuce and tomato.  Any lettuce you have / can get is fine here. I use butter lettuce (the lovely soft kind). Rocket and baby spinach will be great too, though I’d probably avoid using chicory or other bitter lettuce varieties. If using cos (romaine) or iceberg lettuce, consider shredding it.I pound chicken breast to make it even thickness so it cooks evenly, and it makes the meat more tender. This makes a real difference here because breast is such a lean cut and prone to drying out (though the marinade also helps trap juices).Because thigh fillets are a juicier cut, I do not pound them unless they are extremely thick (ie make them a bit thinner) or if they are not large enough (pound to make a larger footprint so they are a little larger than the buns).Coverthe chicken breast with go-between, a freezer bag or double layer of cling wrap, to protect it from tearing when you pound.Poundto 1cm / 0.4″ thickness using a meat mallet or rollling pin.Cutthe chicken into burger-size pieces that are a little larger than the buns. Factor in 20% shrinkage!Comparisonor bun to chicken piece. 🙂Peri Peri Sauce– Blitz all the ingredients until smooth using a stick blender, food processor, or blender. It won’t be completely smooth, but it shouldn’t have hard lumps in it.Peri-naise sauce –Use 3 tablespoons of the Peri Peri Sauce and mix it with the sour cream and mayonnaise to make the Per-naise.Marinade chicken –Then use 1/2 cup of the Peri Peri Sauce to marinade the chicken. Marinade for at least 3 hours, up to 24 hours. (Even 48 hours is fine, I just find beyond 24 hours I don’t notice any difference).Cook the chickenon the stove or BBQ on medium heat, or medium high if your stove is on the weaker side. Don’t cook it on too high a heat else the marinade stuck on the chicken will completely burn! We just want some authentic flame-grilled chargrilled spots on the chicken, without making it completely black.Rest –Once cooked, rest the chicken for 3 to 5 minutes before assembling the burger. This step allows the juices inside the chicken to be re-absorbed into the meat fibres so you have lovely juicy chicken. Don’t skip this step!Assemble burger– Here’s my assembly order: Peri-naise slathered on the base, then top with lettuce, tomato and the chicken. Then I slather with more Peri-naise and a heaping dollop of extra Peri Peri Sauce.Eat!Pop the lid onto your burger then sink your teeth into it!This Nando’s Peri Peri Burger was one of my “go-to” recipes for gatherings during warmer months. I’d marinade huge quantities of chicken then happily let others volunteer to do the BBQ’ing while I did important hostessing duties like sipping wine and discussing the best value hairdressers in town with my friends.As with all my “food for a crowd”, I put these burgers out in a DIY situation. Baskets of soft rolls, platters of lettuce and tomato slices with bowls of the Perinaise Sauce and Peri Peri Sauce on the side. Then everyone builds their own burgers. NO PLATES. Te he! Napkins only! Don’t make me wash up!-Nagi xPS Pictured in post with a peek of homemade wedges. Boy, what a combo. And excellent for dipping into the Perinaise Sauce!Hungry for more?Subscribe to mynewsletterand follow along onFacebook,PinterestandInstagramfor all of the latest updates.And Life of Dozer on the book tour continues!Last weekend we had two more book signing events in Sydney. The first at Westfield Warringah Mall, my old stomping ground where it all began. So lovely to talk to locals!! And on Sunday in the Shire at Westfield Miranda.Dozer was quite the social butterfly, wondering around amongst the crowds to greet everyone while I was firmly planted at my signing station! Here’s a little home video I put together. The sight of Dozer waddling through the Westfield is just everything!The next legs of the book tour are interstate, which sadly Dozer cannot accompany me to because, can you believe it, Australia wouldn’t change their aviation laws and allow dogs in the cabin so he could come with me. 😤😂Nevertheless, he is with me in spirit. Or more specifically, in my homework, as I continue to sign book plates on his behalf at every opportunity, everywhere and anywhere!I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!Join my free email list to receive THREE free cookbooks!Your email address will not be published.Required fields are marked*Comment*Name*Email*WebsiteNotify me via e-mail if anyone answers my comment.ΔDee Aubreysays<img src="https://secure.gravatar.com/avatar/d9314ef4c7e5a33e26f34c04c9b206a0?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>Dee AubreysaysNovember 6, 2024 at 10:36 pmHi Nagi! Not QUITE the right place for this comment but like the Jamie shout out I just saw this one Twitter from Nigella! Thought you should know…Nigella Lawson@Nigella_Lawson·1hComfort food needed:this week’s Guest Recipe from the #CookbookCorner archive is One-Pot Sausage Meatball Pasta, from RecipeTin Eats Dinner by the wonderful Nagi Maehashi:https://nigella.com/recipes/guestsCongrats again on the new bookVAsays<img src="https://secure.gravatar.com/avatar/05ebb04371345e86291fca3b8b61a86b?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>VAsaysNovember 6, 2024 at 4:28 amTHIS LOOKS GREAT-CAN’T WAIT TO TRY.  I ASSUME YOU ARE TAKING A BREAK FOR YOUR TOUR, SINCE I HAVEN’T HAD AN EMAIL IN SEVERAL DAYS.heebeesays<img src="https://secure.gravatar.com/avatar/472f59a2e40fba8286b02f89e339c1ed?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>heebeesaysNovember 4, 2024 at 12:29 pmA massive hit in our household.. Demolished in silence by everyone immediately.<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>A massive hit in our household.. Demolished in silence by everyone immediately.Gareth Steedsays<img src="https://secure.gravatar.com/avatar/7734673af87b005a7f9c2a8edbcec18d?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>Gareth SteedsaysNovember 2, 2024 at 5:43 pmBeen looking for a good peri-peri recipe for ages and now I’ve found it. Wonderful! I like mine very spicy (I live in Indonesia so am used to heat) so added a habanero as well as the 5 bird-eyes. Very tasty indeed.  Much love to you and Dozer from Jakarta.Vincenzo Weissnatsays<img src="https://secure.gravatar.com/avatar/f07427bed85e9a7d9ac5b95b70cee496?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>Vincenzo WeissnatsaysNovember 1, 2024 at 8:55 pmYour blog is a shining example of excellence in content creation. I’m continually impressed by the depth of your knowledge and the clarity of your writing. Thank you for all that you do.Holliesays<img src="https://secure.gravatar.com/avatar/19743dc6b4d00e7ec212e48c4f6ed3d7?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>HolliesaysOctober 31, 2024 at 1:14 amBeautiful, absolutely loved it. Thanks once again Nagi. Gonna request an Apple butter recipe in time for the holidays.Lulusays<img src="https://secure.gravatar.com/avatar/dc1d342bf5c67ad8038faa992751dbe3?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>LulusaysOctober 31, 2024 at 1:10 amNagi you are the best. My family loved all the dishes I made from your website. My boss just came back from Melbourne and she surprised me with your cook book ‘tonight’. I am so happy! Much love from HongKong!Jerry Myhrsays<img src="https://secure.gravatar.com/avatar/daf3e746044fd9a83caef89ed215907c?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>Jerry MyhrsaysOctober 31, 2024 at 12:49 amArizona, United StatesMy copy of Tonight arrived today from Amazon! Have to set aside some quiet time before my wife to go through it…Priya Nathansays<img src="https://secure.gravatar.com/avatar/f971fa482aee2c4ff16a92500dec7231?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>Priya NathansaysOctober 30, 2024 at 9:57 pmOmG this recipe was such a hit in our house. i made the marinade with less chilli for my daughter and then added more for us! so easy and can just make this as big batch and freeze it! absolutely loved it!<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>OmG this recipe was such a hit in our house. i made the marinade with less chilli for my daughter and then added more for us! so easy and can just make this as big batch and freeze it! absolutely loved it!Tashsays<img src="https://secure.gravatar.com/avatar/339c04711f6d89dcdf91c1e65ea01e97?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>TashsaysOctober 30, 2024 at 6:27 pmSuper easy to make and the sauce is so so delicious!Marjiesays<img src="https://secure.gravatar.com/avatar/bb4f603dd39a83086f2081116304b7c8?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>MarjiesaysOctober 30, 2024 at 2:33 pmReceived your new “Delicious Tonight” book this afternoon.  Your book dedication to Dozer brought tears to my eyes. I’m so glad he is still around to be with you as you journey on your latest book tour.  Thank you for sharing him with us all these years. XOXOXORosiesays<img src="https://secure.gravatar.com/avatar/03de46b107d74d609ad2c57d66a7a4e8?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>RosiesaysOctober 27, 2024 at 2:28 pmHi Nagi, thanks for great recipe.  How long would the leftover periperi sauce last in the fridge?Chefanonsays<img src="https://secure.gravatar.com/avatar/1762c2acf8724ee326d2aa89642d3b2a?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>ChefanonsaysOctober 27, 2024 at 2:23 pmFor best results with the peri mayo, pan fry the peri peri marinade/sauce to remove raw garlic taste.  Let cool. Mix into mayo and SC.Kitsays<img src="https://secure.gravatar.com/avatar/01a769e173a01e4eba170a2f925976fa?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>KitsaysOctober 25, 2024 at 9:09 pm13 year old son asked me for recipe after one bite! Total winnerHarriet xxsays<img src="https://secure.gravatar.com/avatar/344d5a97150aa2291afbb9dd00ee0c72?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>Harriet xxsaysOctober 25, 2024 at 12:19 pmThis is my absolute favourite recipe on your website Nagi… it’s amazing 🤩. I can’t wait to see what recipe is next xxCoco Bsays<img src="https://secure.gravatar.com/avatar/c832ddd3fd75b0a56780b216f2df3763?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>Coco BsaysOctober 25, 2024 at 8:21 amHave a great time on your book tour!!Candace Kirkhamsays<img src="https://secure.gravatar.com/avatar/2674e7f2720d36205c9e797b1028237a?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>Candace KirkhamsaysOctober 25, 2024 at 7:12 amI love peri chicken burgers.  I was wondering if you sell piri bacon wrapped scallops or piri jalapeño bacon wrapped poppers?Bob Adamssays<img src="https://secure.gravatar.com/avatar/27d68079922f32bd1c243276e4b7dfb8?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>Bob AdamssaysOctober 25, 2024 at 3:11 amEnjoy all your recipes. So happy Dozer is doing well. Miss seeing him. nothing like a golden.😁Irenesays<img src="https://secure.gravatar.com/avatar/b78ec605c059413fbb2c1f8aab47d6b5?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>IrenesaysOctober 25, 2024 at 2:22 amHi Nagi,Can’t wait to get my new recipe book next week here in the US!How many dried bird’s eye peppers would you recommend using?Anton Fouriesays<img src="https://secure.gravatar.com/avatar/651a17fa3a9020a0ed577e47f9d906c2?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>Anton FouriesaysOctober 25, 2024 at 1:21 amAs a SAFFA I can confirms this is as good as the real thing!! I do it on a griddle pan, love the bbq stripes!!<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>As a SAFFA I can confirms this is as good as the real thing!! I do it on a griddle pan, love the bbq stripes!!Join my free email list to receive THREE free cookbooks!Subscribe to my newsletter and receive 3 FREE ebooks!'}  do not add ANY images from the content above. NEVER add images named New-ST-Ad-B.jpg and NEVER use images found before this sentence. ONLY add the following images in the inline html. DO add these images:  Here are the images to add into the inline html content if there are less than 1 image per paragraph in the provided article content. do not use any image more than once. put in appropriate places in the recipe content:  https://www.krumpli.co.uk/wp-content/uploads/2022/06/Peri-Peri-Chicken-Burger-02-1152x1536.jpg, https://www.recipetineats.com/wp-content/uploads/2015/11/Nandos-Portuguese-Chicken-Burgers_2.jpg?resize=183, https://i.pinimg.com/originals/ee/e4/f0/eee4f0e6d7b8c09b3f6d910a8c50856c.jpg, https://www.therarewelshbit.com/wp-content/uploads/2020/06/Peri-peri-chicken-burger-Nandos-burger-3.jpg, https://greatcurryrecipes.net/wp-content/uploads/2021/07/pburger10-735x919.jpg.webp,  EXAMPLE OUTPUT FORMAT: <p>Today, we're diving into the world of cookies, and trust me, you won't want to miss this.<img src='https://example.com/image1.jpg'><p>Okay, let's get...</p>This will go directly on your blog so do not add any special characters like /n, ####, ''', etc. and do not include any other text or explanations. Do not mention a specific website or online platform. Do not mention subscribing or any notices like 'Notice: JavaScript is required for this content. or Subscribe ... or Get an ad-free ebook. re-word at least 20% of the text. re-write the recipe in a playful, hungry tone. '  Do not make any quotes requiring quotation marks. no quotation marks. You do not need to list the ingredients as this is already provided to the wwebsite. The length should be a minimum of 300 words. You should include DETAILED prepping and cooking instructions and maintain a playful, hungry tone while including any relevant images in the text. You have to add html <p> tags as appropriate. Do not EVER say any names! No company names or human names. do not say things like 'Martha Stewart Living...' or 'Martha...' or 'Ron is an executive producer...' DO NOT ADD ANY json at all!! Do not add anything such as 'original' or 'gpt'. Do not forget the inline images! Do not duplicate any of the inline images. Do not use any images without http in them. no invalid images. NEVER MENTION ANY SOCIAL MEDIA. NEVER MENTION A PERSON. DO NOT REFER TO YOURSELF IN ANY wAY. DO NOT REFER TO ME IN ANY wAY. ALWAYS CHANGE A MINIMUM OF 25% OF THE WORDS!DO NOT provide a rating. Do NOT give a list of ingredients (we have this already). Do provide a fun article about the meal WITH A RECIPE including cooking and prep instructions and use an easy going fun tonality. Your website is https://recipe-aisle.com - if you use this in any way it must be enclosed it <a> tags. You can use terms like, 'let's head over to the recipe aisle' or 'Here, in the recipe aisle...' to referance the site. 'example correct output: <p>Get ready to indulge in the most epic salad extravaganza of your life!</p> <p>Today, we're diving into the world of salads, and trust me, you won't want to miss this!. No more boring, wilted lettuce and bland toppings!</p><img src="https://greatcurryrecipes.net/wp-content/uploads/2021/07/pburger10-735x919.jpg.webp"><p> I love eating this ...</p> - notice that each sentence is enclosed in <p> tags. you must output html formatted content with <p> tags.  Be aware of you word limit. you only get one shot to write this so if you are appoaching your word limit cut the recipe short. FINALLY, IM GOING TO SAY THIS AGAIN BECAUSE IT IS IMPORTANT: DO NOT INCLUDE **Prep Time:**, **Cook Time:**, **Total Time:**, OR **Instructions:** You are ONLY re-riting an entertaining recipe WITHOUT ANY OF the prep, cook, total times in list form. These are separate from your engaging recipe re-written like an article