Heck have got a strong sausage game, and two recipes to share with BESTFIT readers… tuck in!
SMOKY PAPRIKA SAUSAGE FAJITAS SERVED WITH GUACAMOLE
Delicious Spicy Wraps, serve either on their own or with rice and green salad.
Try making the Guacamole, too, it’s really easy!
Preparation time: 20 minutes
Cooking time: 15 minutes
8 medium flour Tortilla wraps. Filling: 1 Pack of HECK Smokey Paprika Chicken Sausages, 1 tbsp olive oil or sunflower oil, 1 tbsp Fajita mix seasoning, 1 green Pepper, deseeded and thinly sliced, 1 red pepper, deseeded and thinly sliced, 1 red onion, peeled and thinly sliced, 1 clove garlic, peeled and crushed, 1 small red chilli, deseeded and crushed or ½ tsp Very Lazy Red Chillies, 226g jar Chunky Salsa Sauce (mild). Guacamole: 1 medium tomato, 1 large ripe avocado, juice of ½ lime, 50ml Natural Greek yogurt, 2 tbsp fresh chopped coriander. Seasoning. Natural Greek yogurt for serving, Mixed baby leaves, shredded little gem or cos lettuce to serve.
To make the Guacamole: cut the tomato in half and remove the seeds, chop finely. Halve the avocado and remove the stone, scoop out the flesh and place in a medium bowl with the lime juice, mash and then add the yogurt, tomato and coriander, season. Place in serving bowl and cover.
Preheat the oven 180˚C/160˚C Fan/Gas Mark 4.
Cook the sausages under a pre-heat grill for 12–15 minutes, turning occasionally to brown evenly.
When cooked, cut in half.
Meanwhile, mix together the pepper and onion in a bowl with the tablespoon of olive oil. Heat a large frying or griddle pan and stir-fry the vegetables with the fajita seasoning for 4 minutes until softening and browning. Add the chilli and garlic and fry a further minute.
Place the wraps in foil and warm through in the oven for 5 minutes, stir in the salsa sauce and the sausages, heat through and serve.
Make up the fajitas by spreading the guacamole onto the wrap and spoon on the sausage mixture. Roll up and enjoy! Serve with the shredded lettuce if desired along with tomato salsa and sour cream or 0% Greek yogurt.
HECK THAI BITES IN BABY GEM CUPS WITH THAI PESTO & ROASTED CASHEW NUTS
Full of protein and healthy fats, peanuts are also a source of copper which can help to lower cholesterol and they contain chromium and biotin too which may help with weight loss. Cashew nuts are a source of manganese – this helps to control blood sugar levels and improves bone strength.
Gluten free recipe
Preparation time: 25 minutes
Cooking time: 10 minutes
2 packs HECK Thai Bites, 25g Thai basil leaves, 12g fresh coriander, 12g fresh mint, 3 cloves garlic, 40g roasted peanuts, 1 tablespoon light soy sauce, 2 teaspoons fish sauce (optional), 1 lime – juiced, 80ml light olive oil, 3 baby gem lettuce, leaves separated, 60g roasted cashew nuts, 2 red chillies cut into fine strips.
Pre-heat the grill to medium
Using a food processor, pulse the Thai basil, coriander and fresh mint together.
Add in garlic cloves and peanuts, and give it a quick pulse.
Add in the soy sauce, fish sauce (if using) and olive oil, and blend until smooth.
Store in a glass jar or container. Drizzle a thin layer of olive oil on top of the pesto to keep the colour fresh. Refrigerate until ready to use.
Place the HECK Thai Bites onto a grill tray and lightly brush with the light olive oil then place under the preheated grill for 10 minutes turning halfway through and until golden brown and cooked through.
Take four plates and place four baby gem leaves curved upwards onto each plate. Place one HECK Thai bite into the centre of each leaf. Drizzle over some of the Thai pesto and then scatter over the roasted cashew nuts and some strips of red chilli. Serve with a small dip pot of the Thai pesto for people to help themselves.