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 This is a simple but gorgeous one. Layer your salad leaves...

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...

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...

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...

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...

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

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

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

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!

Spider Pep Dogs

Ingredients

  • 6 Peperami sticks (a mixture of your choice) 
  • 1 sheet of puff pastry (room temperature) 
  • 1 egg 
  • Edible googly eyes (for the spooky effect)  
  • Salt and Pepper 

Step 1

Turn your oven to 180C to preheat and line a baking tray with parchment.

Step 2

Using a sharp knife, slice your Peperami in half (lengthways) and then in half again and then again. You should have 6 slithers of Peperami (for the spider legs)

Step 3

Cut your puff

pastry into 2.5in strips and
place your 6 Peperami spider legs at the short end of the pastry strip closest to you and roll it 2-3 times (the dough should wrap the Peperami but with the ends on each side sticking out just like spider legs)
Step 4
Using an egg wash, brush over the pastry and then season.

Step 5

Wrap the spider legs in tin foil so they don’t overcook whilst the puff pastry is cooking and put in the oven for 20 minutes or until the pastry is nice and golden.

Pepped Up Pumpkin Fondue

Ingredients:

  • 1 Small Pumpkin,½ tsp black pepper, 2 Original Peperami (sliced thinly)
  • 1 Peperami Snackbox (cheese), 70g Emmental (grated)
  • 50g Mature Cheddar Cheese (grated), 3 tbsp Mascarpone
  • 2 handfuls spinach (chopped roughly)
  • 2 Garlic Cloves (chopped), 2 Spring Onions (chopped)
  • ½ tsp salt, ½ tsp paprika, ½ onion powder,¼ tsp nutmeg

STEP 1

Preheat your oven to 180c and line a baking tray with some parchment paper.

STEP 2
Very carefully, cut the lid off ofyour pumpkin and keep to the side and scoop out the seeds and the flesh and discard.

STEP 3

Sprinkle the inside with your seasoning and leave to the side. 

STEP 4

In a bowl, mix your mascarpone, emmental, cheddar and your chopped spinach and spring onions until fully combined and stuff the mixture into your pumpkins, pressing down as you go to get as much as you can in. 

STEP 5

Put the Peperami slices and your Peperami Snackbox cheese on top and pop the lid back on to the pumpkin.

STEP 6

Wrap your pumpkin with tin foil and bake in the oven on the middle shelf for 1 hour and 30 minutes. Remove the foil from the lid and put back into the oven for a further 30 minutes.

STEP 7

Serve immediately with Peperami sticks and warm baguettes.

@at_dads_table’s Peperami Tear and Share Loaf

Preparation time: 30 minutes

Cooking time: 25 minutes

  • 400g Self Raising Flour
  • 1 tablespoon sugar
  • 1 tablespoon oregano
  • 1 teaspoon salt
  • 7g fast action dried yeast
  • 300ml warm water
  • 1 tube tomato puree
  • Sliced hard gouda
  • Chopped Peperami Sticks
  • Fresh Basil
  • Salad leaves, to serve

Step 1

Take 400g self raising flour, a tablespoon of sugar, a tablespoon of oregano, a teaspoon of salt and 7g

fast-action dried yeast. Mix in a bowl, form a well and add slowly 300ml of warm water. Mix again then turn out onto a work surface and knead for around 10 minutes before leaving, covered in a bowl to prove until doubled in size.

Step 2

Spread the dough out into a 25x35cm-ish rectangle and cover the top with a layer of tomato puree, some sliced hard cheese and some chopped Peperami sticks. Top with some fresh basil.

Step 3

Oil a loaf tin. Slice the dough into 8 squares then fold each square over on itself and place, open side up in the loaf tin. Cover and prove until double in size then cook at 180 for 25 mins.

Step 4 

Allow to cool before tearing apart and enjoying with the rest of your Peperami snacks!

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

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

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

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

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

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

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

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.