Peperami Meat Platter

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.

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!

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.

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.
• 
  

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?

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

…

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 :…

1. Heat the oven to 220C/200 fan/Gas 7
2. 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.
3. 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.
4. Add the pizza sauce and spread over the base, leaving 2cm from the edge.
5. Lay the mozzarella on the top, then add your grated cheddar.
6. Place the rest of your toppings onto the pizza.
7. Add a swirl or zigzag of BBQ sauce.
8. Bake in the oven at 200c for 15-20 minutes.

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!!

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!

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.

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 :…

1. Mix the water, salt and sourdough starter together until all dissolved
2. Gradually add the water in stages and mix through with the handle of a wooden spoon
3. Leave for 10 minutes
4. Bring the mixture together to form a dough
5. Knead for 15 minutes until smooth
6. 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.
7. Divide into 4 equal weighted amounts of dough
8. Roll into balls and use when ready!

FOR THE TOPPING ???? ???? ???? ???? ???? ????

Mozzarella

2 Peperami Hot, 2 Peperami Original

1 Teaspoon of Chilli Flakes

Ingredients –

• 5 g dried active yeast
• 25 ml tepid water
• 300 g flour (ideally strong flour)
• 220 g full fat yoghurt
• 5 g salt
• 250 g tinned chopped tomatoes
• 200 g mozzarella
• 8 sticks Mini #peperami pork salami sausages
• salt
• olive oil
• extra flour for dusting

Method –

For the dough:

• Mix the yeast with the tepid water in a small bowl

…

• And allow it to activate for 20-30 minutes, until it gets frothy.
• Meanwhile, mix the flour with the yoghurt in a larger bowl and let it rest until the yeast is ready to use. Add the yeast and begin kneading n the bowl for 5 minutes. Add the salt and continue kneading until you get a smooth dough (approx 10 minutes). Cover with cling film and let it proof in the fridge minimum 8 hours (you can also let it proof over night).

For the toppings:

1. place the chopped tomatoes in a small pan, season with salt and cook on medium heat until the liquid has been reduced to a thick consistency.
2. slice the mozzarella and place it on a paper towel to absorb the extra liquid.
3. slice the mini Peperami sticks and set aside

For the pizza:

1. preheat the oven at 240C
2. dust the working surface with flour
3. take the dough out of the fridge and divide it into 2 balls.
4. Roll each ball into a round shape of approx 20 cm diameter.
5. place each pizza base on baking paper
6. drizzle some olive oil on each pizza base, then add the tomato sauce, mozzarella and peperami slices.
7. bake in a tray or directly on a baking stone for 10-12 minutes.