Chicken Avo Caprese Salad

Chicken Avo Caprese Salad

Chicken Avo Caprese Salad

Ingredients:

  • 3 packs of chicken bites
  • 1 bag of mixed salad of choice
  • 1 punnet baby tomatoes or tomatoes of choice
  • 1 packet of mini mozzarella balls
  • 2 fresh avocados
  • Fresh basil
  • A good glug of olive oil

Method

  1. This is a simple but gorgeous one. Layer your salad leaves first followed by your sliced tomatoes, mozzarella balls on one side, on the next side, add your chicken bites and then layer on your avocado and a generous helping of basil and finally top with a good glug of olive oil and a sprinkling of sea salt.
Peperami Meat Platter

Peperami Meat Platter

Ingredients:

  • 1 pack of mixed salami meats and cheese
  • 4 Peperami sticks
  • 2 packs of Peperami Chicken Bites
  • Olives of choice
  • Mini gherkins
  • Garlic bread to serve

Method

STEP 1

Using a wooden board, serve your salami meats and cheeses around the board followed by your delicious Peperami Chicken Bites and sliced Peperami sticks. In the middle, place olives and gherkins.

STEP 2 

Serve with warm garlic bread and enjoy.

Chicken Bite Stuffed Jacket Spuds

Chicken Bite Stuffed Jacket Spuds

Ingredients

  • 3 jacket potatoes (pierced)
  • 3 packets of Pep’d up Chicken Bites&gt
  • 60g Extra Mature Cheddar Cheese (grated)
  • 30g Emmental (grated)
  • 2 tbsp greek yoghurt
  • 2 tbsp butter
  • Olive oil
  • Sea salt & Black Pepper

Method

STEP 1

Turn your oven to 180C and place your jacket potatoes on a lined baking tray, cover with your oil and sprinkle the tops with your salt and pepper and bake in the oven for 40 minutes.

STEP 2

Remove from oven and leave to cool for

10 minutes before slicing in half and then leave to cool for a further 10 minutes.
STEP 3

Scoop out the potato and place into a bowl. Be careful to leave enough potato at the bottom to ensure you do not split the skin around the potato.

STEP 4

In your bowl of potato, add your butter and your yoghurt and mash (don’t worry about getting it smooth, lumps are encouraged). Add in your cheese and then fill your jacket skins right to the top.

STEP 5

Using a processor, mix your chicken bites until they resemble breadcrumbs and top your jacket potatoes with the crumb mixture and bake in the oven for 15 minutes until golden.

STEP 6

Enjoy with sour cream and a side salad.

Summer Pep Salad

Summer Pep Salad

Ingredients:

  • 2 bags of Pep’d up Chicken Pieces
  • Salad bag of choice
  • 2 beef tomatoes (chopped thinly)
  • Cucumber
  • Sweetcorn
  • Red cabbage (sliced thinly)
  • Edamame Beans
  • Parmesan
  • Spring Onions
  • Caesar Dressing

Method

Summer salads are all you need for those warm days. Start by layering your salad leaves and then add each of your salad ingredients on top. Top with your edamame beans, parmesan shavings, croutons and OF COURSE, the Pep’d Up Chicken Bites, then drizzle over a Caesar dressing. Enjoy!

Chicken Tacos

Chicken Tacos

Ingredients

Ingredients for tacos

  • 2 packs of chicken bites
  • 1 pack of taco wraps
  • 1 butternut squash (peeled and chopped)
  • 1 broccoli 
  • Giant wholemeal couscous
  • 1 white cabbage (sliced thinly)
  • Salt and Pepper to season
  • 1 tsp paprika

Ingredients for ketchup

  • 4 tbsp tomato puree
  • 1 tbsp maple syrup
  • 1 tbsp white wine vinegar
  • 1 tbsp water
  • 1 tsp onion powder
  • 1 tsp garlic powder

Method

STEP 1

Preheat your oven to 190C 

STEP 2

Place your chopped butternut squash in the oven and drizzle with olive oil, salt and pepper and your paprika and bake for 30 minutes. 

STEP 3

Whilst your butternut squash is baking, boil your broccoli florets until just cooked and drain and leave to the side. Don’t overcook them as they can turn mushy.

STEP 4

To make your cous cous, simply pop 100g into a bowl and pour over boiling hot water and leave for around 8 minutes to cook. 

STEP 5

To make your ketchup, simply pop all of your ketchup ingredients into a bowl and whisk until it starts to come together, taste as you go and season with salt and pepper if you wish.

STEP 6

Remove your butternut squash from the oven and start to make your tacos!

STEP 7

Layer your wrap with sliced white cabbage, followed by your drained cous cous, butternut squash and a couple of broccoli florets and then top with your chicken bites and your ketchup. To add an extra bit of heat, add some chilli to your ketchup. Enjoy!

PEPERAMI BARBECUE CHICKEN PIZZA

PEPERAMI BARBECUE CHICKEN PIZZA

Serves: 2

Preparation time: 5 minutes

Cooking time: about 10 minutes

  • Little olive oil, for brushing and drizzling
  • 2 large flour tortilla wraps
  • 8 tablespoons barbecue sauce
  • 125 g grated mozzarella cheese
  • 150 g sweetcorn, from a can drained
  • 1 small red pepper, deseeded and cut into thin strips
  • 2 x 50 g packs Peparami Smokin’ Chicken Bites
  • 1 teaspoon dried oregano
  • Freshly ground black pepper

Salad leaves, to serve

Step 1

Preheat the oven to 180°C, Gas Mark 4. Lightly brush a large non- stick baking sheet, with the oil.

Step 2

Put the wraps on the baking sheet, spread each with half the barbecue sauce, then sprinkle over some cheese, then add half the sweetcorn and red pepper and top with the Smokin’Chicken Bites. Scatter over the remaining cheese and sprinkle over some oregano.

Step 3

Cook in the oven for 6-8 minutes, until crispy and golden. Remove from the oven to a board, top with the rocket leaves, drizzle with a little oil and grind over some freshly ground black pepper. Serve immediately.

CHICKEN TIKKA MASALA

CHICKEN TIKKA MASALA

Serves: 2

Preparation time: 5 minutes

Cooking time: about 16 minutes

  • 1 tablespoon sunflower oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2 cm piece root ginger, peeled and grated
  • 2 tablespoons tikka curry paste
  • 100 ml passata
  • 100 ml chicken stock or water
  • 100 ml single cream
  • 2 x 50 g packs Peparami Pep’d Up Chicken Bites
  • 2 tablespoons freshly chopped coriander

Steamed basmati rice, to serve

Step 1

Heat the oil in a large non- stick saucepan and cook the onion,garlic and ginger over a low heat for 6-8 minutes, stirring occasionally, until the onion is soft and translucent.

Step 2

Stir in the curry paste and cook for 1 minute. Stir in the passata and stock or water and cream, cover and simmer, for 5 minutes.

Step 3

Season to taste with salt and freshly ground black pepper, then stir in Pep’d Up Chicken Bites

Step 4

Return to a low heat and simmer for 2-3 minutes. Stir in the coriander and serve immediately with steamed basmati rice.

CHICKEN AND PARMESAN PASTA BAKE

CHICKEN AND PARMESAN PASTA BAKE

Serves: 2

Preparation time: 10 minutes

Cooking time: 25 minutes

  • 175 g dried penne
  • 1 small onion, roughly chopped
  • 15g unsalted butter, 15g plain flour
  • ½ teaspoon Dijon mustard, 300 ml milk
  • 75g Parmesan cheese, grated
  • 2 tablespoons freshly chopped chives
  • salt and freshly ground black pepper
  • 2 x 50 g pack Peparami Pep’d Up Chicken Bites
  • 8 cherry tomatoes, halved

Rocket salad, to serve

Step 1
Preheat the oven to 200ºC, Gas Mark 6.
Bring a large pan of slightly saltedwater to the boil add the pasta and onion and cook the pasta according to pack instructions.

Step 2

Meanwhile in a medium saucepan, place the butter, flour, mustard and milk and cook over a medium heat, whisking continuously until the sauce boils and thickens, then stir in half the cheese, the chives and season to taste.

Step 3

Drain the pasta and onion, then toss into the sauce. Spoon half the pasta mixture into the bottom of a lightly buttered ovenproof dish, then scatter over half the Pep’d Up Chicken bites and tomatoes. Repeat with the remaining pasta, chicken and tomatoes. Sprinkle over the remaining Parmesan and cook in the oven for 15 minutes, until golden and bubbling.

Step 4

Serve with a rocket salad.

CHEESY CHICKEN AND BEAN NACHOS

CHEESY CHICKEN AND BEAN NACHOS

Serves: 2-3

Preparation time: 10 minutes

Cooking time: 10 minutes

  • 175 g lightly salted corn tortilla chips
  • 400 g can black beans, drained and rinsed
  • 225 g tomato salsa
  • 12 Jalapenos, drained
  • 125 g grated mozzarella
  • 2 x 50 g packs Peparami Pep’d Up Chicken Bites

Guacamole:

  • 2 ripe avocadoes, halved
  • 2 cloves garlic, crushed
  • Juice 2 limes

To serve:

  • 2 tablespoons freshly chopped coriander
  • 1 tomato, finely chopped
  • Sour cream

Step 1

Preheat the oven to 180ºC, Gas Mark 4. To make the guacamole, remove the stones, then using a spoon scoop out the flesh into a bowl, add the garlic and lime juice and blend with a stick blender or mash with a fork, then stir in the tomato and coriander. Season to taste with a little salt.

Step 2

Arrange a layer of the tortilla chips in the base of an ovenproof baking dish or tray, then spoon over some of salsa, add some of the beans, Pe’pd Up Chicken Bites, some of the jalapenos and cheese. Repeat making 3 layers, finishing with the cheese.

Step 3

Bake for 10 minutes until the cheese is melted and bubbling. Serve immediately with the guacamole and sour cream.

 

Popcorn Chicken Bites and Fries

Popcorn Chicken Bites and Fries

Serves: 2

Preparation time: 25 minutes

Cooking time: about 25 minutes

For the fries:

  • 2 medium potato, such as Maris Piper
  • 2 teaspoons olive oil
  • sea salt

For the coating:

  • 25 g panko breadcrumbs
  • 2 teaspoons dried mixed herbs
  • ½ teaspoon smoked paprika
  • 25 g Parmesan
  • 4 tablespoons buttermilk
  • 2 x 50 g packs Peparami Smokin’ Chicken Bites

Barbecue sauce or tomato ketchup, to serve

Step 1

Preheat the oven to 200C, Gas Mark 6. Cut the unpeeled potato into thin even- sized matchsticks, about 1 cm thick.

Step 2

Place on a non stick baking tray, drizzle over the oil and turn the fries to coat. Make sure they are well spread out and not touching, then sprinkle with a little sea salt.

Step 3

Cook in the oven for 15 minutes. Meanwhile place the breadcrumbs, herbs and cheese in a bowl and mix well, Place the buttermilk in a bowl and add the Smokin’ Chicken bites, stir to coat, then roll them in the breadcrumbs until evenly coated.

Step 4

Remove the chips and turn them then add the chicken to the tray with the chips. Cook for a further 10-15 minutes, turning the nuggets and chips once more until they are golden and crisp.

Step 5

Serve immediately with your favorite sauce.

Peri Peri Rice with Spicy Chicken Bites

Peri Peri Rice with Spicy Chicken Bites

Serves: 2

Preparation time: 5 minutes

Cooking time: 12 minutes

  • 1 tablespoon sunflower oil
  • 1 small onion, finely chopped
  • ½ green pepper, deseeded and chopped
  • 125 g basmati rice, rinsed
  • ½ teaspoon turmeric, ½ teaspoon dried chilli flakes
  • ½ teaspoon smoked paprika
  • 125 g chopped tomatoes, from a can
  • 300 ml chicken stock
  • Salt and freshly ground black pepper
  • 50 g frozen peas

  • 2 x 50 g pack Peparami Pep’d Up Chicken Bites, 4 tablespoons peri peri sauce

Step 1
Heat the oil in a large saucepan, add the onion and pepper and cook over a medium heat for 3 minutes until softened.

Step 2

Stir in the spices and cook for 2 minutes, then stir in the rice to coat in the spices.

Step 3

Add the chopped tomatoes and stock and season, bring to the boil, then reduce the heat, cover and simmer for 7 minutes.

Step 4

Stir in the peas and place the Pep’d Up Chicken on top. Cover and cook for a further 3 minutes, until the rice is tender and the stock absorbed.

Step 5

Divide between 2 bowls and drizzle the peri peri sauce over the chicken. Serve immediately.

Pep’d Up Mac n’ Cheese

Pep’d Up Mac n’ Cheese

Serves: 2

Preparation time: 10 minutes

Cooking time: 15 minutes

  • 125 g dried macaroni
  • 50 g baby spinach, 50 g diced chorizo
  • 75 g light cream cheese, 100 ml semi- skimmed milk
  • 75 g mature Cheddar cheese, grated
  • 2 x 50 g packs Peparami Pep’d Up Chicken Bites
  • 8 cherry or baby plum tomatoes, halved

Step 1

Preheat the oven to 190ºC, Gas Mark 5. Cook the macaroni in a pan of lightly salted boiling water according to pack instructions,

for about 7-9 minutes.
Drain and return to the pan, stir in the spinach, to wilt.

Step 2

Meanwhile, place the chorizo in a small frying pan and cook for 2-3 minutes until it releases it oil. Drain on kitchen paper. In a small bowl, mix the cream cheese, with the milk and half the cheddar. Stir in the chorizo and Peperami Chicken bites and season with salt and freshly ground black pepper.

Step 3

Stir the cheese mixture into the drained macaroni. Transfer to an ovenproof dish. Sprinkle with the remaining cheese and place the tomatoes on top. Cook in the oven for 15 minutes until golden and bubbling.

Sticky Korean Chicken Bites

Sticky Korean Chicken Bites

Serves: 2

Preparation time: 5 minutes

Cooking time: 10 minutes

  • 3 tablespoons dark soy sauce
  • 1 tablespoon Gochujang paste
  • 35 g soft brown sugar, 50 ml water
  • 2.5 cm fresh ginger, peeled and finely grated
  • 1 clove garlic, crushed
  • 1 tablespoon rice wine, 1teaspoon toasted sesame oil
  • 1 teaspoon cornflour blended with 2 teaspoons cold water
  • 2 x 50 g packs Peparami Pep’d Up Chicken Bites
  • 2 spring onions, thinly sliced, 2 teaspoons sesame seeds

Sticky rice, to serve

Step 1

In a medium saucepan, place the soy, gochujang paste, sugar, water, ginger, garlic, rice wine and sesame oil.

Step 2

Whisk over a low heat until the sugar has dissolved, then whisk in the cornflour. Bring to the boil, whisking continuously until the sauce thickens and simmer for 3-4 minutes.

Step 3

Stir in the Pep’d Up Chicken bites and simmer for 2-3 minutes.

Step 4

Serve the bites with the rice, spooning over any extra sauce, sprinkled with the spring onions and sesame seeds.

Pep’d Up Chicken Katsu

Pep’d Up Chicken Katsu

Serves: 2

Preparation time: 10 minutes

Cooking time: 25 minutes

For the sauce:

  • 1 tablespoon vegetable or sunflower oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2.5 cm piece root ginger, peeled and finely grated
  • 1 carrot, peeled and diced
  • 2 tablespoons mild curry powder
  • 1 teaspoon turmeric, 1 tablespoon plain flour
  • 300 ml chicken stock, 100 ml coconut milk

  • 1 teaspoon soy sauce, 1 teaspoon honey

For the chicken:

  • 2 x 50 g packs Peparami Pep’d Up Chicken Bites
  • 1 tablespoon plain flour
  • 1 egg, beaten
  • 25 g Panko crumbs

unflower oil, for deep frying

Cooked jasmine rice, to serve

Step 1

Heat the oil in a saucepan, add the onion, garlic and ginger and cook for 2 minutes, then stir in the carrots. Cover and cook over a low heat for 10 minutes, stirring occasionally until the vegetables have softened and starting to caramelise.

Step 2

Stir in the spices and flour and cook for 2 minutes, then gradually stir in the stock, bit by bit, then add the coconut milk, soy and honey. Reduce the heat and simmer uncovered for 10 minutes.

Step 3

Press the sauce through a sieve.

Step 4

Whilst the sauce is cooking, prepare the chicken. Place the flour, egg and breadcrumbs in 3 separate small bowls.

Step 5

Dip each Pep’d Up Chicken Bite in the flour, then the egg and finally the breadcrumbs.

Step 6

Heat the oil in a deep frying or wok to come halfway up, then fry the chicken for 2-3 minutes each side until golden.

Step 7

Reheat the sauce and serve the chicken on the rice with the sauce poured over the top.

Chicken, Chilli and Lemon Stir- Fry

Chicken, Chilli and Lemon Stir- Fry

Serves: 2

Preparation time: 4 minutes

Cooking time: 7 minutes

  • Finely grated zest and juce 2 lemons
  • 4 tablespoons sweet chilli sauce
  • 2 tablespoon light soy sauce
  • 1 teaspoon cornflour, 1 tablespoon sunflower oil
  • 50 g tenderstem brocolii
  • 4 spring onions, thinly sliced
  • 50 g sugar snaps, 2 x 50 g pack Peparami Pep’d Up Chicken Bites
  • 400 g cooked egg noodles

Step 1

Place the lemon zest and juice, sweet chilli sauce,

soy sauce and cornflour in a small bowl.
Whisk together until all the ingredients are combined.

Step 2

Heat the oil in a wok or large frying pan and when very hot, add the tenderstem and stir- fry for 3-4 minutes. Add the spring onions and sugar snaps and stir – fry for 2 minutes,

Step 3

Add the then Pep’d Up Chicken Bites and noodles. Stir-fry for 2 minutes until the noodles and vegetables are well mixed.

Step 4

Stir in sauce and stirring continuously, cook for 1-2 minutes until the mixture thicken and coats the chicken., noodles and vegetables.

Step 5

Divide between 2 bowls and serve immediately.

 

Jollof Chicken and Rice

Jollof Chicken and Rice

This is really spicy, if you prefer less heat choose a milder red chilli.

Serves: 2

Preparation time: 5 minutes

Cooking time: about 30 minutes

  • 1 tablespoon sunflower oil,sprig fresh thyme
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 200 g chopped tomatoes, from a can
  • 1 red pepper, deseeded and chopped
  • 1 tablespoon tomato purée
  • salt and freshly ground black pepper
  • ½ teaspoon curry powder,½ teaspoon ground ginger
  • ½ habanero or scotch bonnet chilli, deseeded

  • 300 ml chicken or vegetable stock,1 bay leaf
  • 125 g easy cook long grain, rinsed under cold water
  • 2 x 50 g packs Peparami Pep’d Up Chicken Bites

Step 1
Heat the oil in a large pan and cook the onions and garlic, over a gentle heat, for 4-5 minutes until soft.

Step 2

Stir in the chopped tomatoes, red pepper and tomato purée, then season with salt and freshly ground black pepper. Add the chilli and curry powder, bay leaf and thyme, then pour in the stock.

Step 3

Bring to the boil, then reduce the heat and cover and simmer for 5 minutes. Add the rice to the tomato mixture, bring back to the boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally, add the Pep’d Up Chicken Bites and cook for a further 5 minutes or until the rice is cooked and most of the liquid has been absorbed.

Step 4

Divide between 2 bowls and serve immediately.

Chicken Gyros

Chicken Gyros

Makes: 4 wraps,2 x 50 g pack Peparami Smokin’ Chicken Bites

Preparation time: 15 minutes, plus 30 minutes marinating time

Cooking time: 5 minutes

For the marinade:

  • 1 tablespoon olive oil,1 tablespoon lemon juice
  • 1 clove garlic, crushed
  • 1 teaspoon dried oregano,½ teaspoon dried thyme

Tzatziki sauce:

  • 8 cm piece cucumber, grated
  • 100 g Greek Yogurt,½ teaspoon salt
  • 1 tablespoon freshly chopped dill,1 teaspoon lemon juice

To serve:

  • 1 clove garlic, crushed
  • 4 flat breads
  • 8 cherry tomatoes, halved
  • Large handful shredded crispy lettuce
  • ½ small red onion, thinly sliced
  • Lemon wedges

Step 1

In a small bowl mix together all the marinade ingredients, stir in the Smokin’ Chicken Bites. Cover and leave to marinate in the fridge for at least 30 minutes.

Step 2

Whilst the chicken is marinating, make the tzatziki sauce, place the cucumber in a sieve set over a bowl and stir in the salt, leave for 30 minutes. Squeeze any excess moisture out of the cucumber and pat dry on kitchen paper.

Step 3

Place all the remaining dip ingredients in a bowl and stir in the cucumber. Leave to the side.

Step 4

Heat a griddle pan and when hot, add the chicken, griddle for 2 minutes each side. Warm the pitta breads.

Step 5

Top the pitta with the lettuce, some red onion, some tomatoes. Add the chicken and top with the tzatziki. Squeeze over the lemon juice and serve immediately.

@eatingforthe_sukh_of_it’s Kebab

@eatingforthe_sukh_of_it’s Kebab

Method –

  • empty a few packets of @peperamitv chicken bites onto a tray along with some halloumi slices and corn on the cob ????
  • heat them all at 165 degrees for 15 mins, then take out the chicken and halloumi.
  • with the existing corn, add some pitta bread to the oven for a further 10 mins
  • cut up some tomato ????slices and lettuce ????
  • take the pitta out of the oven, cut it open, add the lettuce, tomato, halloumi and loads of yummy chicken.
  • lastly season the open pita with salt, pepper and optional relish/Chili sauce.

  • add coleslaw, pre cooked chips ???? and corn ???? to your plate and bang you have a Nando’s Filo pita Meal ????????.

 

@lickyplate’s Peperami Chow Mein

@lickyplate’s Peperami Chow Mein

Ingredients –

  • 400g thin egg noodles
  • 2 packs of @peperamitv ‘Chicken Bites’
  • half an onion, thickly sliced
  • half a green pepper, roughly chopped
  • 50g beansprouts
  • 20g carrot, sliced
  • 2 spring onions, sliced lengthways
  • 50ml soy sauce
  • handful of sliced red chillies

Method :

Cook off your noodles (if dried) in boiling water for 6-7 minutes. Meanwhile, in a hot pan fry off the onion for two minutes in 1tbs of oil, then add pepper for further two minutes.

Finally add chicken and spring onions before removing from heat to warm through, tossing occasionally.
Distribute into 2-3 bowls and scatter with chillies. Then…NOMMMMM! ????????????

PEPERAMI SWEET AND SOUR CHICKEN FAKEAWAY

PEPERAMI SWEET AND SOUR CHICKEN FAKEAWAY

Ingredients –

  • 4 Bags Peperami Chicken Bites (frozen over night)
  • 2 eggs lightly beaten
  • 100g cornflour
  • 150g plain flour
  • Oil to fry

Sauce:

  • 2 tbs vegetable oil
  • 1 large onion peeled and chopped
  • 1 red pepper chopped, 1 green pepper chopped
  • 1 tbs easy garlic paste or 2 cloves of garlic chopped
  • 1 tbs easy minced minced ginger
  • 150m tomato ketchup, 3 tbs vinegar
  • 75g brown sugar

To Serve:

  • 1 tin (435g) pineapple chunks in juice
  • Boiled  rice
  • Sesame seeds

Method –

For the chicken:

  1. Heat the oil in a wok or pan until very hot about 180.
  2. Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flourto another shallow bowl and mix together.
  3. Dredge the Frozen Peperami Chicken Bites  in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the flour. Add to the pan and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches.
  4. Remove from the pan and place in a plate lined with kitchen towels.

For the sauce.

  1. Add the oil to a large frying pan/skillet, heat it up on a medium heat and add in the onions.
  2. Cook for 3 minutes, stirring every now and then, until the onions start to go translucent.
  3. Add the peppers and cook for a further minute.
  4. Add in the garlic and ginger, cook for another minute.
  5. Add the tomato ketchup, vinegar, dark brown sugar, and the tinned pineapple (including the juice) and stir.
  6. Bring to a simmer and let it bubble until slightly thickened.
  7. Transfer the cooked crispy chicken to the pan with the sauce and toss to coat.
  8. Serve with boiled or fried rice and a sprinkling of sesame seeds.

 

The food locker Kebab

The food locker Kebab

Ingredients –

Garlic mayo…

  • 1 Tablespoon mayo
  • 1 teaspoon of garlic paste/powder
  • 1/2 sliced tomato
  • 1/4 thinly sliced white onion

Pickled red cabbage

  • 1/4 thinly sliced red cabbage
  • 2 teaspoons of sugar
  • 1 teaspoon lemon/lime juice
  • Cover with hot water
  • Handful of chips tossed in Pinch of salt, 1/2 teaspoon of cumin
  • Thinly slice the onion and tomato
  • Thinly slice the red cabbage and add 2 tablespoons of sugar

  • lime or lemon juice and hot water and leave to sit all day

Method :

  • Mix garlic powder or garlic puree with mayo
  • Warm the Chicken bites through in a pan with olive oil… I used chilli oil for some extra heat and flavour
  • Spread the garlic mayo on the bread and stack up the topping and wrap!


Pep’d up Tikka

Pep’d up Tikka

Have company coming over for dinner? Tick Peperami Chicken Bites off the shopping list. It is the perfect ingredient to include to produce a delicious Chicken Tikka. Mixed in with curry sauce and severed together with rice you will be sure to devour every bite. The Pep’d up chicken will add the ideal amount of flavour to your dish.

Picnic treats

Picnic treats

Worried about what to serve at your picnic? Worry no more. Add some scrumptious Peperami Chicken Bites into your menu. They are the perfect protein kick to add to your platter. Your friends, kids and family will love them. Along with some finger foods , fruits and vegetables of your choice, this addition will definitely add some Pep to your meal.

A Little Pita Peperami Chicken Bites

A Little Pita Peperami Chicken Bites

What is a chicken pita without some Peperami Chicken Bites? Some tasty, tender, flavourful Peperami Chicken Bites to make you breakfast, lunch or dinner pita bread complete. It’s a combination your taste buds had no idea they were missing. Some lettuce, tomato and other fillings of your choice will all go great too.

Macho Nachos

Macho Nachos

Get macho from your nachos by adding some Peperami Chicken Bites. Some premium flavour to help top off your favourite snack. Once you add that yum to your crunch you won’t want nachos without our Chicken Bites. It’s an effortless plate. Some nacho chips, peppers, tomatoes, salsa and most importantly Peperami Chicken Bites. Have some alone or share a plate with family/ friends.