Heinz Salad Cream with Lemon and Black Pepper goes especially well with chicken or fish.
Apparently I am not the only person to add Heinz Salad Cream to different foods, . During World War II, when many ingredients were in short supply & Heinz Tomato Ketchup was taken off the shelves, the nation reached for Heinz Salad Cream to add a tasty zing to the often bland ration food.
There are loads of recipes on the Heinz website to try out their new Salad Cream with Lemon and Black Pepper, here is an example to tempt you:
Creamy Lemon Chicken
4 skinless and boneless chicken breasts
2 tbsp olive oil
250g shallots, peeled, trimmed and halved
3 garlic cloves, finely chopped
150ml dry white wine
200g half fat crème fraiche
200ml chicken stock
3 tbsp Heinz Salad Cream Lemon & Black Pepper
10g chives, finely chopped
Zest of 1 lemon
Season the chicken breasts and pan fry in a large non stick frying pan with a tablespoon of olive oil until brown on both sides, and remove.
Add the remaining olive oil to the pan and brown the shallots.
Add the garlic cloves and cook for 30 seconds before adding in the wine, simmer and reduce by half.
Return the chicken to the pan and whisk in the crème fraiche and chicken stock and gently boil for 20 minutes, turning the chicken over halfway.
Once the chicken is cooked, remove and keep warm. Reduce the sauce to your desired consistency finishing it with Heinz Salad Cream Lemon & Black Pepper, chives, lemon zest, and seasoning.
Serve creamy lemon chicken with cooked Aunt Bessie's Frozen Homestyle Mashed Potato, tenderstem broccoli and carrots.
Heinz Salad Cream Lemon and Black Pepper will be available in all major supermarkets for a limited time only, from September 2010 - don’t miss out!
RRP: £1.15 - 295g Handy Pack bottle