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Loyd Grossman Gets Mexican, Recipes and Review

Loyd Grossman Chilli Recipes

Turkey Enchiladas

Ingredients

• 450g Turkey Mince

• 1 660g Jar Loyd Grossman Fiery Chilli Con Carne Sauce

• 1 Red Pepper, Sliced

• 2 Tablespoons Sour Cream

• 60g Grated Cheddar Cheese

• 5 Tortilla Wraps

• Tablespoon Chopped Coriander Leaves

• Vegetable Oil

To serve (optional)

• 1 Recipe Pico de Gallo salsa (see other side)

• 1 Head Cos Lettuce, washed and finely shredded

Heat the oil in a pan and add the turkey mince. Cook for a

few minutes, breaking up any clumps of mince and ensuring

all the mince is cooked. Add the red pepper and cook for

2 minutes. Add the jar of Loyd Grossman Chilli Con Carne

Sauce. Bring to a boil and cook for 3-4 minutes. Remove from

heat. Place a large sieve or fine colander over a bowl and

pour the chilli into the sieve. Stir a little so that most

(but not all) of the free sauce has passed through the sieve.

Retain the sauce and the meat/peppers/beans separately.

Lightly oil a baking tray. Spoon some of the meat into the

tortilla wraps, roll up and place into the baking tray

with the edge of the wrap facing down. Repeat with the

other wraps, trying to use all the meat, dividing it evenly

between the wraps. Pour the retained sauce over the wraps,

covering them as evenly as possible. Dot small amounts of

the sour cream over the top and sprinkle over the cheese.

Place in a preheated oven at 170C for 20-25 minutes until

the cheese is melted and golden brown and the sauce is

piping hot throughout. Served garnished with the coriander, a

couple of tablespoons of the Pico de Galo salsa (see Fajita

card for recipe) and served with the shredded lettuce.

Serves 5-6

Courgette Roasted Squash & Chilli

Ingredients

• 1 Butternut Squash – Peeled and Roughly Diced

• 1 Medium Red Onion - Diced

• 1 Medium Courgette – Roughly Diced

• 1 350g Jar Loyd Grossman Classic Chilli Con

Carne Sauce

• 50g Grated Cheddar Cheese

• Handful of Crushed Tortilla Chips (optional)

• 1 Tablespoon Sour Cream

• 1 Tablespoon Chopped Fresh Coriander

• Olive Oil

Place the onions and squash into a baking dish, coat

lightly with a little olive oil, and place into a

preheated 170C oven for 15 minutes. Remove, add the

courgettes, and return to the oven for 15 minutes, until

the vegetables are cooked through. Remove from the

oven, pour over the sauce, dot the sour cream over the

top and sprinkle over the cheese and the tortilla chips

if using. Return to the oven for 10-15 minutes, until the

cheese is melted and everything is piping hot throughout.

Serve garnished with the chopped coriander.

Serves 3-4

Pork Tostadas with Sour Cream & Coriander

Ingredients

·         700g Pork Belly

·         1 330g Jar Loyd Grossman Fiery Chilli Sauce

·         Vegetable Oil

·         5 Tortilla Wraps

·         1 Small Tub Soured Cream

·         2 Tablespoons Chopped Corriander

Place the pork skin side up onto a lightly oiled baking

tray and place into a preheated oven at 150C for 2-2½

hours. Remove from the oven, lift out of the tray and

allow to sit for 10-15 minutes. With a sharp knife, remove

the skin (this can either be discarded, or sprinkled with

salt, a little chilli powder and ground black pepper and

returned to the oven to make a spicy crackling). Shred

the rest of the pork into strips. Place into a pan and add

the jar of sauce. Heat through and gently simmer for 10

minutes.

Using a round 5cm pastry cutter, cut circles out of the

tortilla wraps (you should get 4-5 out of each wrap.

Heat a non stick frying pan and add the cut out pieces,

dry frying for 30-40 seconds each side so they are warmed

and beginning to crisp a little. Remove, place onto a

plate and top with a spoon of the cooked chilli pork, a

small blob of sour cream, and a little chopped

coriander. It can also be garnished with a little of the

Pico de Galo salsa (recipe on other card).

Makes 20-25 Finger Food Sized Portions

Loyd Grossman Inspires Mexican Cooking with his new Chilli range

Classic and Fiery sauces now available

Loyd Grossman is making his first venture into Mexican cuisine with the launch of a range of Chilli con Carne sauces. Loyd's brand new sauces are a great way to enjoy Mexican food, with a unique blend of quality ingredients that can create a delicious dinner in just 20 minutes.

Loyd has developed two sauces that are full of flavour; Classic and Fiery, making it simple to create a dish everyone will enjoy.

The combination of ingredients is unique to this range and has been specially chosen by Loyd, inspired by his travels to Mexico. The use of ale and lime in both products plus habanero chillies to give the Fiery version a real kick, create a delicious flavour sensation and the texture of a Chilli sauce made from scratch.

The ale has been used to give the Chilli sauce a delicious rich, deep flavour and the habanero chillies bring the authentic flavours of Mexico.

Whether it's a Classic or Fiery Chilli you're after simply cook mince until browned, add the sauce and simmer for 10 minutes.

Chilli has long been a family favourite and is one of the most popular dishes in the UK. A versatile meal, it tastes great whether served with rice, jacket potatoes, burritos or fajitas. The sauces are available in two different sizes so there's one to cater to households of all sizes,

Loyd comments "Mexican cooking is becoming increasingly popular and it's a great cuisine for sharing. I wanted to create a range that allows busy people a quick and simple yet delicious way to make Mexican cooking a more regular feature in their cooking repertoire. The Chilli range brings together tasty ingredients which you can enjoy with friends and family."