FLAVOUR OF THE MONTH

The staples of Mexican food come from the multi-ethnic society created by the Aztecs – corn, beans, avocados, agave and chilli pepper. The cuisine is typically characterised by strong flavours such as onions, garlic, chilli and herbs. The earthy flavours come from key spices such as oregano and cumin. Europeans introduced a number of foods after the Spanish conquest such as beef, pork, chicken, dairy products and rice. Asian and African influences were also introduced in around the 16th century.

This promotion will run for the whole of July and is supported by recipe ideas to inspire you to embrace the flavours of Mexicana. 

Available in 1kg Grade A, British Red Tractor Whole, Diced Boneless and Skinless Chicken Breast and Chicken Whole, Diced and Sliced Thigh. Please use FOTM10% discount code to get your 10% off.

MENU MEXICANA

EL COMPADRE

Theo's Mexican Chicken Whole Thigh, Guacamole, Pineapple, Coriander & Onion Salsa, Cucumber Ribbons, White Cabbage, Burger Bun 

INGREDIENTS: 1/2kg Theo's Mexican Chicken Thighs, 1 Small Avocado, Flesh Scoop Out, 1/2 Red Onion, Finely Chopped 1/4 Medium Pineapple 4 tbsp Fresh Lime Juice, 1 tbsp Olive Oil,1 Small Fresh Bunch Of Coriander, Finely Chopped, 1/2 Small Cucumber 100g White Cabbage, 6 Burger Buns

METHOD: In a food processor blend avocado, coriander stalks, oil and half of lime juice. In a small bowl toss finely chopped onion, pineapple, coriander and remaining lime juice. Peel cucumber into ribbons Roughly chop white cabbage, add lime juice. Toss together and set aside. Cook the chicken in the oven for 30 minutes at 180 degrees. Lightly toast the buns. Slather each bun with guacamole, cabbage and chicken. Place cucumber ribbons on top and finish with pineapple salsa. Top with other half of the bun

Serve 6

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AL PASTOR KABOB

Theo's Mexican Sliced Chicken Thighs, Roasted Mix Peppers & Pineapple, Radish & Coriander Salsa, Theo's Sour Cream & Chive Sauce, Tortilla Wrap

INGREDIENTS: 1/2kg Mexican Sliced Chicken Thighs, 12 Mix Peppers (Red, Yellow, Orange), 100g Radishes 1/2 Medium Pineapple 4 tbsp Fresh Lime Juce, 1 tbsp Olive Oil, 1 Small Fresh Bunch Of Coriander, Finely Chopped, 6 tbsp Theo's Sour Cream & Chive Sauce, 6 Tortilla Wraps

METHOD: Roughly sliced mix peppers, add olive oil and mix, being sure each piece of the pappers are thorougly coated. Bake at 180 degrees for 20 minutes. Add pineapple and squeeze of lime juice and bake until edges of the veggies start to turn black. Finely chop radishes, coriander, add lime juce and mix together. Cook chicken for 30 minutes at 180 degrees. Lightly warm tortilla wraps. Spread sour cream & chive sauce on each wrap, Add chicken, mix peppers, pineapple and radish salsa. 

Serves 6

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TACOS DE POLLO

Theo's Mexican Sliced Chicken Thighs, Black Bean, Radish & Coriander Salsa, Spicy Guac, Crunchy Tacos

IINGREDIENTS: 360g Theo's Mexican Sliced Chicken Thighs, 2 Large Avocados, Flesh Scooped Out, 3 Slices Of Jalapeno Peppers, Pickled, 1/2 Bunch Of Fresh Coriander, Finely Chopped, 2 tbsp Of Fresh Lime Juice, 1 tbsp Olive Oil, 80g Black Beans, 20g Spring Onions, Sliced, 4 Radish, Finely Sliced, 6 tbsp Theo's Sour Cream & Chive Sauce, Salt & Pepper To Season, 6 Crunchy Tacos

METHOD: To make spicy guac: in a food processor, blend avocado, jalapeno peppers, 1/4 bunch of coriander, 1 tbsp of fresh lime and olive oil. Season to taste. Set aside. To make salsa: In a small bowl, toss black beans, radishes, remaining corander, spring onions and 1 tbsp of fresh lime juice. Cook chicken for 30 minutes in the oven at 180 degrees. Slather each taco with spicy guac. Add chicken, salsa and finish with sour cream & chive.

Serves 6

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