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Happy New Year!

Happy New Year!

Thursday, 5 January 2017 22:23:05 Europe/London

Happy New Year 2017! We hope you all had a fantastic break and enjoyed the festive period. Thank you to all of those who tagged us in your Tom Hixson Christmas meals. From turkey on Christmas day to smoked brisket for New Years eve parties and even a Tom Hixson cheese wedding cake  – it all looked delicious!


So now that January has landed most of us feel it’s time to finish off the remaining bits of chocolate and cheese and go on the dreaded detox. To aid you in your January health kick we have a wide range of poultry products which will give you all the protein you need!

 

 

 

 

 

Our delicious protein packs contain chicken breasts in two sizes:

 

5kg - £30 - Approx 20 servings

15kg  - £75 (save £15) - Approx 40 - servings

Halal also available in 5kg - £30 and 15kg -  £75 (save £15) 

Plus to shop all our other poultry products including, turkey, duck and whole chickens shop here

 

Now for a delicious healthy recipe which is quick, easy and totally delicious!

Spicy Butter Chicken with Quinoa and Greek Salad

 

Ingredients

2 x Tom Hixson chicken breasts

250g x quinoa

30g x unsalted butter

1 x red chilli

1 x garlic clove

2 x tablespoons of extra-virgin olive oil

300g x roughly chopped vine tomatoes

large handful of pitted black olives

1/2 x cucumber chopped

1 x red onion finely chopped

200g - Tom Hixson feta cheese

Small bunch of chopped mint leaves

1/2 - lemon squeezed

 Method

Step1: Cook the quinoa following the instructions, rinse in cold water and drain thoroughly, season to taste.

Step 2: Then mix the butter, chilli and garlic into a paste. We suggest slicing into thinner strips so it's quicker to cook through. Then toss the chicken breasts in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 s each side. Transfer to a plate, cover with the spicy butter and set aside to melt.

Step 3: Next, tip the tomatoes, olives, onion, feta, cucumber and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.

Enjoy! Make sure you tag us on Twitter @tomhixsonmeat and Instagram @tomhixsonmeatlondon

 

 

Posted in Foodie News By

Tom Rutherford

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