Smoky Hake with Spicy Beans and Fresh Chilli Jam and Mustard Stuffed Chicken with Robust Wholegrain Mustard
Smoky Hake with Spicy Beans and Fresh Chilli Jam
A quick and easy dish for a super midweek supper. Hake beautifully absorbs the bold flavours of Smokin’ Chipotle Sauce and spicy chorizo, creating a rich, smoky, and satisfying meal with just the right level of heat.
Serves: 2
Prep time: 5 mins
Cook time: 16 mins
Ingredients:
Olive oil
Approx. 200g chorizo, sliced into 1cm slices
1 onion, finely chopped
260g bag spinach
2 skinless hake fillets
Tracklements Smokin’ Chipotle Sauce
400g can cannellini beans, drained
Juice of half a lemon
1 tbsp Tracklements Fresh Chilli Jam
Method:
- Preheat the oven to 200°C/375°F/gas mark 5. Heat a tsp of oil in a large frying pan over a medium-high heat. Add the chorizo and fry for 2-3 mins until the juices run into the pan. Add the onion and cook for a further 6-8 mins until the onion is soft and golden.
- Meanwhile boil a kettle of water. Put the spinach in a colander, slowly pour the boiled water over it. Once wilted run cold water over the spinach (this will help to keep its colour). When cool squeeze out the water and set aside.
- Put the fish fillets on an oiled baking tray and sprinkle a few drops of Smokin’ Chipotle Sauce over the top. Bake in a hot oven for 5-8mins until cooked to your taste.
- Add the beans and Fresh Chilli Jam to the pan, heat through then add the spinach and lemon juice and stir.
- Serve the fish on top of the bean mixture along with any juices from the baking sheet.
Mustard Stuffed Chicken with Robust Wholegrain Mustard
Convenient, delicious, and perfect for busy weeknights – this dish takes just 10 minutes to prepare! The combination of Robust Wholegrain Mustard and cheese creates a rich, moreish filling with a delightful tang, making every bite irresistibly tasty.
Serves: 4
Prep: 5 mins
Cook: 20-25 mins
Ingredients:
100g mascarpone cheese
50g strong Cheddar cheese, grated
2 dsp Tracklements Robust Wholegrain Mustard
4 skinless, boneless, chicken breasts
8-12 rashers streaky bacon (or Parma ham if preferred)
salt and pepper to season
Method:
- Preheat the oven to 200°C/400°F/gas mark 6. In a bowl, mix together the cheeses and Robust Wholegrain Mustard.
- Cut a slit into the side of each chicken breast and stuff with the mustard mixture.
- Stretch/flatten the bacon rashers by pressing the back of a knife along the rasher, then wrap 2 rashers around each stuffed chicken breast just firmly enough to hold the parcel together. If in doubt, wrap a third rasher around the chicken parcel.
- Season and place in a lightly oiled shallow casserole dish. Roast in the centre of the oven for 25-30mins mins until tender on the inside with crispy bacon on the outside.
- Serve with green beans and potato wedges.
- Tracklements Smokin’ Chipotle Sauce RRP £3.85 for 150ml, Fresh Chilli Jam RRP £4.10 for 210g or £5.50 for 345g and Tracklements Robust Wholegrain Mustard RRP £2.60 for 140g are available from fine food delis and farm shops nationwide and online at www.tracklements.co.uk
Tracklements is renowned for hand-crafting an exciting range of award-winning, best-tasting, B-Corp certified, planet-friendly chutneys, mustards, ketchups, jellies, relishes, and pickles.