CHICKEN & PHILADELPHIA RANCH BURGER
Serves: 4
Ingredients
85g Philadelphia Garlic & Herb
15ml Milk
½ lemon zest
4 chicken thighs, deboned
2 tablespoons olive oil
½ teaspoon salt
Pepper to taste
½ teaspoon mild chilli powder
¼ teaspoon smoked paprika
½ teaspoon garlic granules
½ teaspoon dried mixed herbs
4 brioche burger buns
1 baby gem lettuce
2 tomatoes, sliced
Preparations
1. Start by making your Philadelphia ranch spread by mixing together the Philadelphia Garlic & Herb, milk, lemon zest, and Dijon mustard. Set aside.
2. Debone your chicken thighs (buying chicken thighs with the bone still in makes it much cheaper and you learn a handy new skill for the kitchen!). Simply open the chicken thigh up and slice down to the bone. Using the tip of the knife, push the meat away from the bone and gently cut the meat away from the ends of the bone.
3. Add the chicken thighs to a bowl along with the olive oil, salt, black pepper, chilli powder, smoked paprika, garlic granules, and dried herbs. Stir until the chicken is nicely coated. Cover and marinade for 20 minutes.
PHILADELPHIA PIZZA PEPPER BOATS
Serves: 4
Ingredients
85g Philadelphia Garlic & Herb
1 tablespoon oil
125g chestnut mushrooms, washing and sliced
¼ teaspoon salt
120g spinach, washed and roughly chopped
2 teaspoons oil
2 large red pepper, halved & deseeded
8 basil leaves, finely sliced
Preparations
1. Place a large frying pan over a medium-high heat and add 1 tablespoon of oil. Add the mushrooms and season with ¼ teaspoon of salt. Fry for 5–6 minutes. Next add the chopped spinach and cook for 2 minutes.
2. Place mix in a bowl and add 85g Philadelphia Garlic & Herb. Stir until fully combined. Set aside.
3. Brush your pepper quarters with a little oil and place onto a hot BBQ. Cook for around 3 minutes aside or until starting the char.
4. Remove the peppers from the BBQ and fill each quarter with 2 tablespoons of your delicious Philadelphia Garlic & Herb mixture. Garnish with basil. Serve and enjoy!
PHILADELPHIA MEDITERRANEAN VEGGIE TWISTS
Serves: 4
Ingredients
85g Philadelphia Original
1 tablespoon oil
1 red pepper, thinly sliced
2 teaspoons salt
1 aubergine
8 basil leaves
Preparations
1. Cut the aubergine into thin slices and add to a large bowl. Sprinkle over 2 teaspoons of salt and rub into the slices. (Feel free to skip this step if you are pushed for time! It tenderises and brings the bitter juices out.) Add the aubergine into a colander and set aside for 30 minutes.
2. Place a frying pan over a medium heat and add 1 tablespoon oil. Add the pepper slices and cook for 4–5 minutes. Set aside.
3. Rinse the salt off and dry between kitchen roll. Rub with a little oil and place over the BBQ for 2 minutes aside. Then set aside.
4. Take your aubergine slices and add 1 teaspoon of Philadelphia Original. Spread along the length of the aubergine. Add two pieces of red pepper and top with a basil leaf. Roll up, serve, and enjoy!