Recipe: Heinz Classic Burger

We love a good burger. Have a go at this corker from Heinz and let us know what you think!

What you need:

4 tbsp Heinz Barbecue Sauce

4 tsp Lea & Perrins Worcestershire Sauce

1/2 cup of chilli powder 

75g fresh breadcrumbs 

1 egg lightly beaten

black pepper

500g lean beef mince

6 slicer cheddar

6 hamburger buns

sliced beef tomatoes

lettuce

What you do:

In a bowl combine the Heinz Barbecue Sauce, Lea & Perrins Worcestershire Sauce and chilli powder. Add breadcrumbs and egg and stir together. 

Add the beef, season lightly with pepper and combine gently.

Divide the mixture evenly and shape into 6 burgers. Chill the burgers for 15 minutes.

When ready to cook, barbecue the burgers on a medium-high heat for 6-8 minutes per side, or until cooked through.

Top with a slice of cheese, cook for one minute, or until the cheese has melted. 

Serve on a toasted bun topped with sliced tomato and lettuce.

Where are we? - Week 11

Week 11 is our final week on the road! *Wipes away a tear*

This is your final opportunity to experience life alfresco with the team as we embark on our final 8 store summer climax!

Thursday - New Cross Gate Sainsbury's & Ely Tesco

Friday - Sydenham & Haverhill Sainsbury's

Saturday - Purley & Ipswich Tesco Extras

Sunday - Gatwick Tesco & Stanway Sainsbury's

Recipe: Intensely Creamy Strawberry Pavlova

Ingredients:

2 Egg whites

100g Caster sugar

300g Strawberries

300g Raspberries

3x 120g Pots Activia Intensely Creamy Sumptuously Strawberry Yoghurt

80g Unsalted pistachio nuts

Sprigs of mint

Dusting of icing sugar

Method:

Pre-heat the oven to 120C.  Grease and line 2 baking sheets.  Whisk 2 egg whites until fairly stiff.  Measure out 100g of caster sugar and add one tablespoon at a time to the egg whites, whisking continuously until the mixture is stiff and glossy.  Dollop 8 equal spoonfuls of the mixture onto the baking sheets, leaving plenty of room between each one.

Make a hollow in the centre of each then bake for 2 hours.  Remove from the oven and leave to cool.  Take 300g of strawberries and 300g of raspberries and set a few aside.  Roughly chop the remaining strawberries and gently mix with the raspberries and 3x 120g pots of Activia Intensely Creamy Sumptuously Strawberry Yoghurt.  Spoon into the meringues.  Chop 80g of unsalted pistachio nuts and decorate each meringue with the remaining blueberries, a sprig of mint, the chopped pistachios and a dusting of icing sugar.

Smoooookin'!

We all know by now that the delicious flavour and beauty of BBQing lies in the smoke! Fancy tech smokers have begun to creep into the houses of many across the country, and they aren't cheap. Never fear! If you've got a barbi with a lid, we've got the tips you need to convert it into a fancy smoker.

1 - The variety of wood you use should change depending on what kind of food you're smoking. Pecan wood will add a beautiful flavour to brisket whilst hickory works perfectly with ribs. Just be careful to avoid unsuitable and potentially toxic kind of wood.

2 - Get soaked! It often a good idea to wet your wood as the steam from your chips will keep all of the succulent meat nice and juicy. If you'd rather, you can wet half of the chips and keep the rest dry for and even balance.

3 - Wrap the chips in tin foil like a burrito and poke lots of holes evenly throughout the packet and it's ready to go!

4 - Location, location, location. You don't want the food to be too close to the smoke as it can be a little too smoky. The best place to smoke anything is undoubtedly the top rack of the BBQ. So long as the meat isn't too close to direct heat and the the BBQ is properly ventilated, you'll be OK.

5 - Be patient! We know you'll be tempted, but don't keep peeking under the lid to see if the food is ready. You'll know when to intervene by regularly checking the temperature and watching for the smoke to dissipate. 

6 - After the first hour, lift up the lid and allow the smoke to clear before getting too close. Filling a clean spray bottle with apple juice can act as a great baster for meat. Keep basting every 20 minutes until the meat is falling off the bone.

Enjoy.

Where are we? - Week 9

We've only got 3 weeks left on the road, but there are still plenty more stores for you to visit! Here's where you can find us this week:

Thursday - Tewkesbury Road, Cheltenham & Kingsway, Derby Sainsbury's

Friday - Emersons Green, Bristol & Fosse Park, Leicester Sainsbury's

Saturday - Cirencester Tesco & Warwick Sainsbury's 

Sunday - Swindon Tesco & Marshal Lake, Solihull Sainsbury's

Recipe: Chicken Supreme Stuffed with Boursin

If you're ever in need of some great summer food inspiration, head over Boursin's YouTube channel for recipe vids with Marcus Bean. Here's a little stuffed chicken recipe to whet your appetite. 

Recipe: Coriander and Ginger Lamb Chops

If you picked up the Mail on Sunday, you would have seen this delicious recipe! It's a variation on a dish we picked up from a small roadhouse on the way out of Bondi, and the slightly fusion edge enhances the overall flavour.

What you need:

6 Lamb Chops

50g Ginger

1 ripe papaya, peeled and roughly chopped

30g bunch of fresh coriander, finely chopped

50ml extra virgin olive oil

2 or 3 hot chillies, finely chopped and deseeded

100ml Activia Low Fat natural yoghurt 

30g unsalted butter

What you do:

Mix ginger, papaya, oil and coriander in liquidiser, mix in the chillies and yoghurt

Remove fat/meat from top 2 inches of the chop and flatten out meat, removing any extra fat

Coat the chops with marinade and refrigerate in sealed bag for at least 4 hours

Sear on a high heat then grill for around 10 mins of medium heat and the a further 5 minutes on low

Keep turning to prevent burning

Season with salt & pepper and leave to rest for a few minutes before serving