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Monday, 18 July 2016

*Cooking with Lurpak Infusions.


Lurpak are out with the bland and in with kicking flavours with it's exciting new range of Lurpak Infusions. So whether it's Smoked Chipotle, Chili and Lime or Sea Salt and Pink Peppercorn then these flavours are what you've been waiting for. 

When WILD PR set me a batch of them to try I decided to give them all a little taste with fresh bread and was instantly drawn to making a recipe work by using one, myself and Jordan decided on the Chili and Lime one.

Jordan is definitely the cook in our house so I pretty much left him to experiment with how we could use the Infusion pack within a recipe. Jordan immediately thought of our love of Mexican, and wanted to create a dish which was light but packed full of flavour whilst also being great for the summery weather (well if the weather isn't on our side then food can be!)

He ended up settling on a Chilli and Lime Chicken served with salsa and rice stuffed peppers served with summery greens, sounds delicious right?


Ingredients
Salsa
  • 5-6 Roma Tomatoes
  • 1 Bell Pepper
  • 1 Cup Coriander
  • 1/2 a Medium Red Onion
  • 2 Tbsp Fresh Lime Juice
  • 1 Tsp Salt
  • 1/4 Tsp Pepper
  • Cayenne Pepper To Taste (1/2 Tsp for mild)
  • Between 3-5 Garlic Cloves (depends on how strong you'd like your garlic flavour)
  • 1 Tsp Cumin
  • Enough rice to stuff each pepper

Stuffed Peppers
  • 1 Pepper per Person
  • The Salsa
  • Enough rice to stuff pepper

Chili and Lime Chicken
  • 1 Large Chicken Breast per Person
  • 50-100g Lurpak Infusion, Chili and Lime - softened
  • Finely Grated Zest of 1 Lime
  • Juice of 1/2 a Lime
  • 1 Long Red Chili Chopped
  • 1 Tbsp Sweet Chili Sauce
  • 1 Tbsp Soy Sauce
  • 1/2 Tbsp Freshly Grated Ginger
  • Fresh Coriander to Serve


Method. 

1.       Preheat your oven to 180 degrees

2.       Begin by preparing the salsa, take your tomatoes and cut into quarters and, if you have one a blender,  blend until chunky (if not just chop into very small chunks retaining as much of the juice as possible), slice the onion very finely and combine in a bowl with the tomatoes and the rest of the salsa ingredients, mix thoroughly and set aside.

3.       Mix together your softened Lurpak, lime zest, lime juice, chopped chilli, sweet chili sauce,  soy sauce and ginger in a bowl.

4.       Place your chicken breasts in an oven proof dish and coat with the mixture from step 3 ensuring an even covering.

5.       Place in the oven until cooked through (around 30mins depending on the size of chicken breasts) occasionally basting the chicken in the sauce.

6.       While the chicken is in the oven prepare the peppers by cutting off the stem and removing the seeds, once prepared drizzle with oil and place in an oven proof dish and cook for 20 minutes.

8.       While the peppers are in the oven cook the rice and mix with the salsa, when the peppers are done stuff this mixture into the peppers and place back in the oven until the chicken is cooked.
  
10.   You can save some of the salsa and serve chilled with your summer vegetables to provide a difference in temperature and taste with the meal. 
  


The results were amazing. The dish was perfect with a glass of White Sauvignon Blanc. The products tasted so fresh and with a delicate hint of kick to them too. I couldn't stop eating it and polished my plate off nicely. I thought that the Chili and Lime Infusion pack was well used in this dish and it's something I would definitely have again. 

The Chili and Lime Chicken was the perfect dish for a nice summery evening with friends, so I would definitely give this a recipe a go yourself! 



thanks for reading,
Disclaimer: I was contacted by WILDCARD PR to review the new Lurpak Infusion  range in return for this post to be published. The photos are credited to the photographer but all views are mine. Thanks to the WILDCARD PR team for working with me to produce this content. I would definitely recommend giving these products a go! 

2 comments:

  1. This sounds and looks so delicious! I wish they did a garlic flavour, I'd be all over that haha. x

    Kathryn | Chapters of Kat

    ReplyDelete
    Replies
    1. Thanks Kat, it's so nice! Oh yes that would be delicious!

      Emmie x

      Delete

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