
Heck Low Fat 10 Chicken Italia Chipolatas 340g
Chicken Italia Chipolatas 340g have a CarbonCloud score of 1.4kg CO2e per pack.
Features
Further Description
Brand
Storage
Instructions
Cooking instructions are a guide only from chilled. Ensure piping hot throughout before serving.
Pan-fry for best results; Grill - From Chilled. Place on the middle shelf under a pre-heated medium hot grill for 12-14 minutes, turning occasionally.; Shallow Fry - From Chilled. Pre-heat a pan on a medium heat. Add a little oil and pan-fry for 8-10 minutes, turning occasionally.
Preparation and Usage
Country of Origin
Manufacturer
Heck Q,
Kirklington,
North Yorkshire,
DL8 2NY.
Return To Address
Heck Q,
Kirklington,
North Yorkshire,
DL8 2NY.
Package Type
Recycling Information
Other Information
Chicken (75%) chipolatas with Tomato, Mozzarella Cheese, Garlic, Basil & Seasoning.
Storage:
Keep refrigerated below 4°C. Suitable for home freezing. Freeze on day of purchase.
Please use within one month. Defrost fully before cooking: do not refreeze once defrosted.
Safety Warning:
Whilst extra care has been taken to remove bones, some may remain.
Additional Information:
Crossed Grain Symbol - CUK-M-196
Recipes
Lemon, fennel and new potato sausage bake. Summery and fresh, this is a delicious, low calorie meal for two.
Ingredients:
1 lemon
30g golden raisins or sultanas
250g baby new potatoes, scrubbed and halved if larger than bite-sized
Spray oil
1 medium head fennel, cut into wedges
6 HECK Chicken Italia Sausages
Bunch asparagus, trimmed
2tbsp roughly chopped flat leaf parsley
Steps:
Heat the oven to 200°C/fan 180°C/gas mark 6. Cut the lemon in half lengthways, then cut one piece into 4 wedges and set aside. Squeeze the juice from the other half into a small bowl. Add the raisins, stir and set aside for at least 30 mins.
Bring a small pan of water to the boil, add the potatoes and cook for 5 mins. Drain and add to a medium-sized roasting dish. Add the fennel and reserved lemon wedges, spray with oil, toss and bake for 10 mins.
Add the sausages to the tray and cook for 5 mins. Add the asparagus to the dish, turn the potatoes, fennel and sausages and cook for 12-15 mins until cooked through.
Mix the parsley with the raisins and scatter over the tray with any juices. Serve.
NUTRITIONALS FOR THIS RECIPE
Per serving
282kcal
4.3g fat
0.7g saturates
35.8g carbohydrates
17.6g sugars
25.8g protein
2g salt
Allergen Information
Ingredients
Dietary Information
Nutritional Data
Typical Values | Per 100g (grilled) | Per 2 chipolatas (55g) (grilled) |
---|---|---|
Energy | 458kJ/109kcal | 252kJ/60kcal |
Fat | 2.8g | 1.6g |
of which saturates | 0.8g | 0.4g |
Carbohydrate | 2.2g | 1.2g |
of which sugars | 0.9g | 0.5g |
Protein | 18g | 10g |
Salt | 1.7g | 0.9g |