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
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
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
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.
@bymorganna’s Peperami Big Mac
Ingredients –
Sauce:
- 1 Original Peperami
- 1 Hot Peperami
- 100ml Mayo
- 100ml Ketchup
- 50ml American Mustard
- 1tsb Garlic Powder
- 1tsp Onion Powder
- 1tsp Paprika
- 1tbs Pickle Brine
- 4 Beef Patties
- 2 Buns Brioche/Seeded Sliced into thirds
- Chopped Iceberg Lettuce
- 1 Sliced White Onion
- Sliced Gherkins
Method:
Step 1
For the Big Mac sauce, finely slice the Peperami’s. Combine with all the ingredients in a bowl, and put aside until ready to use.
Step 2
Heat oil in a frying pan and lightly toast each side of the sliced bun, put aside for plating. Add a little more oil to the frying pan and place over high heat. In 2 batches, cook beef patties for 1-2 minutes each side until lightly charred and cooked through. Remove from heat. Repeat with remaining two patties.
Step 3
To assemble the burgers, spread a little Peperami Big Mac sauce over the bottom base. Top with some chopped onion, shredded lettuce, slice of cheese, beef patty and some pickle slices. Top with the middle bun layer, and spread with more Peperami Big Mac sauce, onion, lettuce, pickles, beef patty and then finish with more sauce. Top with burger lid to serve.
@ellie_croissant’s Peperami Steak Bake
Ingredients –
Peperami Beef Bars, Ready rolled puff pastry , One egg
Method:
- Preheat the oven to 220C, or 200C fan, Unroll the pastry, and cut a rectangle large enough to place two Beef Bars side
by side, ensuring you leave a 1.5cm border of pastry around the edge. Cut a second rectangle the same size, to use for the top. - Beat the egg in a small bowl, and use this to paint around the border of the first rectangle.
- Place your second pastry rectangle on top, and use a fork to crimp the edges shut.
- Use a knife to score a pattern along the top, then brush the top of the bake
with the beaten egg. Place on a lined baking tray, and bake for twenty minutes, or until golden brown and puffed. Leave to cool before eating. 
@onehungryasian’s KFC Peperami Chicken
Spice & Flour Mix:
- 120g white flour
- 1 teaspoon salt
- 1.5 tbsp white pepper
- 1 tsp of black pepepr
- 1.5 tbsp white pepper
- 1 teaspoon of oregano, thyme, sage each. Or 1 tbsp of mixed herbs
- 2 tbsp of paprika
- 1 tbsp garlic powder
- 3 chunks of Peparami beef jerky, grated finely
- 8 Mixed Chicken legs/thighs
- 1 Egg, whisked
Method:
Dunk the chicken in the egg, and let excess drip off
- Dip the chicken into the spice mix and ensure even coating. Do for all pieces of chicken.
- Bring a high sided pot of oil, at least 2cm high, to c. 180 degrees celsius
- Fry in small batches ensuring pieces aren’t touching, around 6 minutes per side until internal temperature of the chicken is 75 degrees celsius.
- Leave to cool and for oil to drain off on the side
- Serve with freshly grated jerky if desired
@ollie_eats’s Spicy Peperami Pizza
This goes out to all those meatheads out there @peperamitv challenged me to come up with Peperami twist on one of the nations favourite takeaways. Here’s how you can re-create this.
Ingredients –
- 400g pizza dough
- 1/4 of a chopped pepper
- 1/4 sliced onion
- 1 Peperami fire stick
- 1 Peperami Beef Bar (cubed)
- 1/4 pack finely sliced hot tender jerky
- 100g fresh mozzarella
- 100g passata
- Dollop of your fav hot sauce
Method :
Lightly flour a chopping board or
surface and start stretching out your pizza dough. Once that is done mix your hot sauce in with your passata. Preheat your oven to 200 Celsius. Whilst the oven is heating up add all of your ingredients to your pizza base starting with the passata mix leaving a 2cm gap around the edges. Cook your pizza for around 25 minutes or until the edges are browned and all of the ingredients are thoroughly cooked through.
Are you up to the challenge of recreating a Peperami twist on our nations favourite takeaways?
@at_dads_table’s Chow Mein
I’m really missing takeaways at the moment, especially Chinese. When Peparami challenged me to cook one of the nations favourite takeaways using some of their tasty products I jumped at the chance and opted for a chow mein, made healthy with lots of extra veg of course!
As the meat in the dish I’m using some sliced up Peparami smoked pork sausage which goes really with some of the flavours here. For added vitamins I’m using wholegrain noodles, pepper, onion, garlic, cashew nuts, carrots, mushrooms, sweetcorn, peas and sesame seeds, making this not only jam packed full of flavour, but healthy too.
So, slice a few Peparami sausages
thinly and cook for 3 minutes in a little sesame oil. Set aside then in the same pan cook first cashew nuts for a few minutes then onion and garlic and then add thinly sliced carrots and pepper followed by a good handful each of sliced mushrooms, frozen sweetcorn and peas. Cook some wholegrain noodles as per the packet instructions then add to the pan along with the Peparami, two tablespoons of soy sauce and a splash of rice wine vinegar. Cook for a further 3 minutes then serve topped with sesame seeds and sliced spring onion
Story 1 (Vegetables cooking)
I’m working with Peparami to recreate one of the nations favourite takeaways, chow mein!
First up, cook all of your favourite veg on a high heat
Story 2 (my son stirring)
Add in the sliced Peparami and stir well before returning to the heat
Story 3 (final dish)
Healthy and family friendly chow mein using pepearami smoked pork sausage
@fitwaffle’s Cheesy Meaty Pizza
BASE INGREDIENTS-
- 220g Self Raising Flour
- 50g Unsalted Butter
- 8 tbsp Whole Milk
- 60g Cheddar Cheese, grated
TOPPINGS-
- 250g Tomato pizza sauce, of choice
- 100g Mozzarella, sliced
- 200g Cheddar Cheese, grated
- 1/4 Red Pepper, finely sliced
- 1/4 Green Pepper, finely sliced
- 1/4 Red Onion, finely sliced
- 20g Mini Peperami Original, chopped
- 50g Peperami Pep’d Up Chicken Bites
- 20g Peperami Jerky, chopped
- 1 tbsp BBQ sauce
Method :
- Heat the oven to 220C/200 fan/Gas 7
- Make the dough: Add the flour and butter to a mixing bowl, then rub together with your hands. Add the milk and the cheddar cheese and combine with your hands until a soft dough is formed. Add more milk if the dough isn’t sticking together.
- Lightly flour your work surface, then roll out the dough into a circle or shape of your choice. The thinner the base, the crispier it will be.
- Add the pizza sauce and spread over the base, leaving 2cm from the edge.
- Lay the mozzarella on the top, then add your grated cheddar.
- Place the rest of your toppings onto the pizza.
- Add a swirl or zigzag of BBQ sauce.
- Bake in the oven at 200c for 15-20 minutes.
@fat.sam.eats’s Hot Peperami Burger
Ingredients –
- Pack of Ground beef (high fat is better)
- 3 x sticks of Spicy peperami
- Cheese slices
- Tomato ketchup
- Mustard
- 1 cup of Mayonnaise
- Table spoon of cayenne pepper. Half an onion and dice
- Table spoon of chilli flakes
- 2 tablespoons of sriracha sauce
- Brioche bun
Method :
- Start off by finely chopping half a spicy peperami
- Add it to your beef mince and then make 2 burger patties – chop the other half of the peperami stick into chunks and put to one side.
- Set up your pan/BBQ/griddle to a medium to high heat, slice the bun and butter then stick on the pan to get the bun toasted, once toasted remove and put to one side.
- Wipe down your pan/BBQ/griddle Stick the beef patties on to the pan/BBQ/griddle, add a pinch of salt and pepper on top for some seasoning.
- Whilst one side of the patties are cooking chop up a stick of spicy peperami then in a bowl mix together the mayonnaise, sriracha, chilli flakes, diced onion, cayenne and then add the chopped spicy peperami.
- Flip the burger patty and you should have a nice crust forming.
- On the bottom of the bun put your tomato ketchup and mustard on the bottom.
- Add the cheese to the burger patty and cover if possible to let the cheese melt, leave for 30 seconds.
- Remove the Patties and stick on the bun and add your spicy peperami mayo mixture.
- Sprinkle the other half of the spicy peperami which you put to one side over the mayo.
- Make 2 holes in the top of your brioche bun, cut the spicy peperami in half and put into the holes.
- Put the bun on top of the burger and there you have it! Your very own spicy devil peperami burger!!
@foodsmilesme’s Peperami Subway
Ingredients –
- 1 Raw Baguette Bread
- 2 Peperami Hot Sticks
- 1 tomato, sliced
- 1 onion, sliced
- 2 pickled cucumbers, sliced
- Jalapeno (optional)
- Greens
- 2 tablespoon of sauce (mayonnaise-honey mustard-ketchup)
Method :
- I have a raw Baguette Bread at the kitchen. It’s handy to have it at home because you just need to put in the oven for 10 min and it’s ready, always fresh and crispy ????
- Place bread on cutting board and slice it in half lengthwise.
- Place the ingredients by layers starting from the greens. The amount of meat you put on is up to your preference. ????
- Finish your sandwich with a drizzle of sauce. ????
- Bring this sandwich together and cut it into half – serve. Enjoy!
@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 ????????.
@fowlsmouthsfood’s Peperami Sourdough Pizza
Ingredients –
For the sauce
- 1tbsp olive oil
- 1 tin tomatoes
- 3 garlic cloves
For the base
- 160g sourdough starter
- 120ml warm water
- 200g strong white bread flour
- Pinch of salt
Method –
- Mix all base ingredients in a bowl.
- Once combined, tip out onto work surface and knead til smooth. Cover and leave for 30 minutes.
- Saute garlic in olive oil over a low heat.
- Add tomatoes after 10 minutes and cook until thick, about 20 mins. Blitz.
- Split dough into two pieces & roll out. Place in a heavy-based frying pan and push out to edges. Spoon tomato sauce into the middle and spread out, leaving 2ins round the edge.
- Choose your toppings. I went with sliced Peperami sticks, chopped beef sticks, wild garlic pesto, buffalo mozzarella for the first, and grated mozzarella, Peperami, cherry tomatoes and basil for the 2nd.
- Cook on hob for 8 mins over a medium heat, then put under a hot grill until bubbling and crust is coloured. Devour.
@imtheonewhocooks’s Peperami packed Pizza
FOR THE TOMATO SAUCE
- 1 can of good quality italian tomato’s (chopped or plum)
- 4 basil leaves ,1 clove of garlic
- Pinch of salt ,Small pinch of sugar
Method –
Lightly pulse in a food processor/hand blitzer and set aside until ready to use
FOR THE DOUGH
- 500g of Pizza dough/00/strong bread flour
- 200g of sour dough starter
- 310g warm water
- 2 large pinches of salt
Method :
- Mix the water, salt and sourdough starter together until all dissolved
- Gradually add the water in stages and mix through with the handle of a wooden spoon
- Leave for 10 minutes
- Bring the mixture together to form a dough
- Knead for 15 minutes until smooth
- Place in a bowl at room temperature covered with a damp cloth for 3 hours. This can then be left in the fridge for up to 3 days.
- Divide into 4 equal weighted amounts of dough
- Roll into balls and use when ready!
FOR THE TOPPING ???? ???? ???? ???? ???? ????
Mozzarella
2 Peperami Hot, 2 Peperami Original
1 Teaspoon of Chilli Flakes