Philadelphia Recipes
Philadelphia sourdough and green sauce
Makes 8 slices
Ingredients
Approx 100g chopped fresh green herbs of your choice (Val likes parsley, tarragon, basil and mint)
1tbs very finely chopped shallot
1tbs baby capers from vinegar, rinsed and drained
2tsp Dijon mustard
1small clove of garlic, very finely chopped
Zest and juice of ½ a small lemon
½ - 1 tsp of red wine vinegar
5 tbsp extra virgin olive oil
1 x 300g Philadelphia Cream Cheese
Loaf of good sourdough
Method
• Combine all the ingredients in a bowl, adding the vinegar, lemon juice and oil at the end
• Season to taste, it may need a little more salt than you think
• Toast the sourdough and spread thickly with Philadelphia Light
• Spoon the green sauce over the top
Philly tip: Use Philly Light as a lighter option!
Philadelphia with prawns and pickled cucumbers
Makes 12 slices
Ingredients
1 cucumber, peeled and de-seeded
1 tsp flaked sea salt
3 tbs white wine vinegar
1 tsp caster sugar
1 heaped tbs roughly chopped dill fronds
1 x 200g tub Philadelphia cream cheese
250g cooked and peeled Atlantic prawns (sustainably sourced)
½ medium red onion, peeled and very finely diced
Black pepper to season
12 slices of rye bread, sourdough or thin Swedish crisp breads
Method
• Slice the cucumber finely, place in a colander with the salt and mix thoroughly together.
• Leave over the sink to drip drain for half an hour.
• When ready squeeze any remaining water from the cucumbers as you would a flannel. Place them in a bowl and then stir in the vinegar followed by the sugar. Leave to marinate for approximately 15 minutes.
• In the meantime stir the prawns, onion and dill through the Philadelphia. Any water from the prawns will loosen the cream cheese to just the right consistency. Season to taste.
• Spread the prawns onto the bread or crisp bread and top with the cucumbers slightly pressed of their juice.
Chicken Chipotle tortillas with Philadelphia
Serves 2
Ingredients
2 Sainsbury's Freedom range boneless chicken thighs
2 tbsp sunflower oil
1 tbs finely chopped fresh coriander stalks
50g chorizo, medium diced
2 garlic cloves
2 large tsp chipotle paste
½ medium onion, finely diced
½ tsp ground cumin
1 teaspoon dried oregano
1 large beef tomato
Juice from 1 large lime
To serve:
4 small soft corn tortillas
Small ripe avocado
15g Philadelphia cream cheese per serving
Method
• Take a small frying pan and pour in the oil to heat through. Season the thighs with sea salt and cook the chicken over a medium heat, skin side down until crispy (approx. 8 minutes). Turnover and repeat on the other side, set aside to cool. Then thinly slice.
• Sauté the chorizo, onion and coriander in the chicken fat and then add the cumin, oregano and a good grind of black pepper – cook the onion until tender. Stir in the garlic and cook until golden. Then stir in the chipotle paste and cook for a further 2 minutes.
• While the onions cook cut the core from the tomato and cover it in boiling water for thirty seconds to remove the skin. Skin the tomato, chop it in four and chuck it into a blender or whizz in a bowl with a stick blender until totally smooth.
• Turn the heat up and pour in the tomatoes, which should sizzle as they hit the pan. Stir the sauce for about 3 minutes until it thickens then stir in the juice of half a lime and the sliced chicken.
• In another pan warm the corn tortillas over a low heat, turning them once until hot. When warmed through, place 2 slices of avocado (with a squeeze of lime) onto each tortilla and top with chicken and a spoonful of Philadelphia. Repeat with the other tortillas and serve.
Philly tip: Use Philly Light as a lighter option!