Creamy Smoked Chicken Filo Pie. Ingredients 2 Medium red onions, peeled and sliced 1-2 tbsp oil 250g sliced button mushrooms 2 tbsp sliced sundried tomatoes, (optional) 2 tbsp chopped marjoram or oregano 1 Tegel Manuka Smoked Original Whole Chicken, 1.1kg 250g Creme Fraiche Salt and pepper to season 12 filo pastry sheets 3-4 tbsp melted butter 2 tsp sesame seeds (optional) Method Cook the onions in the oil in a hot pan for 3-5 minutes until softened.Add the mushrooms and cook for a further 5 minutes.Stir in the herbs and sundried tomatoes if using and cool.
Tear the smoked chicken into bite-sized pieces and toss into the mushroom mixture with the crème fraiche and season with salt and pepper. Chicken & Sweet Corn Chowder. Ingredients 2 tbsp butter 300g Tegel Lean & Lite Skinless Breast Fillets, chopped finely 1 large onion, chopped 2 cups chicken stock 2 medium potatoes, chopped 1 410g can whole kernel sweet corn, drained 2 tbsp cornflour 2 cups milk Salt and freshly ground black pepper 2 tbsp chopped parsley Method Heat the butter in a large saucepan.
Add the chicken and cook over medium heat until it is golden. Remove from the pan and set aside. Add the onion to the saucepan and cook for 3 to 4 minutes. Mix the cornflour with a small amount of the milk, then stir in the remaining milk. Smoked Chicken & Baby Spinach Filo Parcels. Ingredients 130g packet baby spinach 300g Tegel Manuka Smoked Original Breast 300g, skin removed, chopped finely 2 spring onions, chopped 1/2 cup grated cheese Freshly ground black pepper 16 sheets filo pastry Olive oil spray or olive oil for brushing 1 egg, lightly beaten 2 tbsp sesame seeds Method Preheat the oven to 180°C.
Place the baby spinach into a bowl. Cover with boiling water, leave to sit for 2 to 3 minutes until it is wilted. Place the chopped smoked chicken, drained baby spinach, spring onions and cheese into a small bowl. Place one pastry sheet on a flat surface. Cut the pastry into 4 strips. Place the filo triangles on to a baking tray lined with baking paper. Chicken Enchiladas. Ingredients 1 tbsp olive oil 500g Tegel Lean & Lite Skinless Breast Fillets, sliced thinly 1 onion, finely chopped 1 clove garlic, crushed 1 green pepper, finely chopped 1 tsp ground cumin 1 400g can Mexican tomatoes 1/4 cup water 1/4 cup tomato puree 12 corn or flour tortillas 1 cup grated tasty cheese Method Preheat the oven to 180°C.
Heat the olive oil in a frying pan. Add the chicken and brown over medium heat. Add the onion, garlic and green pepper to the pan and cook over medium heat until the onion is soft. Place half of the tomato mixture into a bowl and set aside. Add the chicken to the pan and simmer for 4 to 5 minutes or until the chicken is just cooked. Spread some of the reserved sauce onto each tortilla then place 2 to3 tablespoons of the chicken mixture on one end. Bake in the preheated oven for 15 to 20 minutes or until the top is golden and the enchiladas are heated through. Steamed Chicken & Mushroom Dumplings with Dipping Sauce. Ingredients Filling: 300g Tegel Lean & Lite Premium Mince 2 cups very finely chopped cabbage 4 shitake or brown mushrooms, finely chopped 1 spring onion, finely chopped 1 tsp finely grated fresh ginger 2 tsp sesame oil 1 tbsp Chinese cooking wine or dry sherry 1 tbsp soy sauce 1 1/2 tsp cornflour 1/4 tsp salt Freshly ground black pepper Approximately 40 small circular dumpling wrappers* 1 egg, beaten 2 tbsp oil Dipping Sauce: 1/4 cup sweet chilli sauce 2 tbsp soy sauce 1 tbsp lemon juice Method Combine the chicken mince, cabbage, mushrooms, spring onion, ginger, sesame oil, cooking wine or sherry, soy sauce, cornflour, salt and pepper in a bowl.
Place a heaped teaspoon of the filling in the middle of a wrapper. Heat the oil in a large non stick frying pan over medium heat. To prepare the dipping sauce, combine all ingredients. *Dumpling wrappers are available from Asian food stores in the chiller. Crunchy Homemade Chicken Nuggets. Creamy Deli Fresh Roast Garlic Chicken & Mushroom Pot Pies. Ingredients 1 280g pack Tegel Deli-Fresh Roasted Garlic Chicken Breasts, chopped 1 tbsp oil 1 onion, chopped 250g button mushrooms, sliced 1 cup light sour cream 1 tsp Dijon mustard 2 tbsp chopped parsley 2 sheets ready rolled puff pastry Beaten egg for glazing Method Preheat the oven to 200°C.
Heat the oil in a frying pan. Add the onion and cook over medium heat for 2 to 3 minutes. Place the chicken and mushroom mixture into 3 or 4 individual ovenproof bowls or dishes. Bake in the preheated oven for 15 to 20 minutes or until the pastry is golden brown. Feed a Crowd Smoked Chicken Pie. Shredded Chicken Tacos. Smoked Chicken, Aioli, Avocado and Almond Bruschetta.