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 

Where are we? - Week 8

Come and celebrate summer on the RoadShow this week for 5 whole days of  free food and drink!

 Wednesday - Blackpool Clifton Tesco Extra & Water Lane, Farnham Sainsbury's

Thursday - Southport & Guildford Tescos

Friday - Chorley Tesco & Cobham Sainsbury's

Saturday - Sunbury & Horwhich, Bolton Tesco

Sunday - Twickenham Tesco & Cheadle Sainsbury's

Recipe: Honey n' Cream grilled Nectarines

We're always preaching that BBQs shouldn't be reserved for sausages and burgers alone. With this recipe, you can take a step towards becoming a barbi hero and dazzle friends at your next alfresco party. This is an extravagant, indulgent, sweet treat that's perfect for a pallet cleanser.

What you need:

- Nectarines halved and stoned x 4

- 20ml Honey

- 10ml black treacle

- 5g ground cinnamon

- Vanilla ice cream (or Activia Intensely Creamy yogurt!)

- 20g clotted cream

What you do:

- Mix honey & black treacle and brush over the surface of the nectarines

- Grill face down on a medium heat for 5 minutes or until warmed through

- Serve with a scoop of ice cream and smaller scoop of cream on top...

or, for a healthier option, pour over some delicious Activia Intensely Creamy Yogurt!   

Love leftovers with Mission Deli!

Check out this video with Alex Hollywood (Bake Off, Paul Hollywood's lovely wife) and see how you can make the most of yesterday's BBQ leftovers.

Top Tips - Spread the heat!

Control your temperature across the grill by having one half full of hot coals leading to the other with none. Though there's no direct heat in this end, it's great for warming food through and slow cooking.

We want to know your barbi tips... Leave them in the comments and we'll share the best!

Where are we? - Week 7

Join us as we kick start the second half of our 90 store road trip this week! Here's a run down of where and when you can find us...

Thursday - Farlington Sainsbury's & Evesham Tesco

Friday - Havant & Stratford-Upon-Avon Tesco Extras

Saturday - Chichester Sainsbury's & Redditch Tesco

Sunday - West Hove Sainsbury's & Solihull Tesco

Mission Accomplished!

How's this for a quick, simple and delicious serving suggestion? Pop one of your Mission Deli wraps in an oven proof dish and bake to make a salad bowl! Perfect for a quirky alfresco party. We love it!

Recipe: Sabra Houmous Garlic Bread

We love garlic bread. Who doesn't, right? It's the perfect accompaniment to any alfresco meal and can be shared among friends, or scoffed just as easily on your own. Here's a special garlic bread recipe that incorporates another of our favs, Sabra Houmous! 

What you need:

- 1 loaf of French bread
- 1 pot of Sabra Garlic & Red Pepper houmous
- 1-2 tablespoons chopped garlic
- 1/2 cup grated parmesan cheese
- Garlic flavour Clover Cooking Spray

What you do:

- Fire up the grill!

- Slice French bread in half length wise, spay generously with Clover Cooking Spray and set aside

- Mix Sabra Garlic & Red Pepper houmous with the chopped garlic

- Spread houmous on French bread halves and place on tin foil

- Sprinkle with parmesan cheese

- Place on or under grill for 2- 5 minutes until the edges are crispy and the cheese is browning

- Cut each half of the bread into quarters and serve!

Where are we? - Week 6

We told you we like giving out GoodiBoxes didn't we? How about that cracker?!

We'll being handing out 8 more this week, along with thousands of free food and drink samples, recipes, coupons and alfresco advice. Come and visit us and we'll try to leave you as happy as this family (we realise that's a VERY high bar to set).

Thursday 9th - Swansea & Newcastle Tesco Extras

Friday 10th - Talbot Green, Pontyclun Tesco & Dalington Sainsbury's

Saturday 11th - Cardiff Central Tesco & Horrogate Sainsbury's

Sunday 12th - Newport & Moortown, Leeds Sainsbury's'

Recipe: Gastro Grilled Chilli & Pineapple Spare Ribs

Serves 2

Forget the local Chinese; this Asian Delight is a real grill-star of the Orient and we got the idea for this dish at, believe it or not a pub on Lantau Island. Simple to both prepare and BBQ, these ribs taste great being, sweet, sour and spicy all at the same time!

What you need
Pork spare ribs x 6
Small canned pineapple, finely chopped, plus juice
Birds Eye chillies - finely chopped/deseeded
Red onion - finely chopped
4 crushed garlic cloves 
30g grated ginger
50ml x tomato puree 
lime juice 
runny honey
70g EV olive oil 
sea salt
black pepper


What you do

- Separate ribs and simmer in salted water fro 30 mins 

– drain & cool- Pan-fry garlic, ginger, onion & chillies with oil until soft then add in chopped pineapple.

- Add pineapple juice, tomato puree & honey. 

- Season to taste and boil till thick – leave to cool.

- Brush mixture over ribs and grill over medium heat for around 15 mins, or until sauce becomes crusty/brown

You're Happy = We're Happy!

Over the course of the last 5 weeks, we've given away over 50 Gastro GoodiBoxes to unsuspecting customers who came and visited the RoadShow! As we're (only) about halfway through, we thought we'd celebrate the ones who won. You made our day and we hope we made yours too!

More than tasty tasters!

On the RoadShow we've got a lot more than just tasty summer goodies for you to eat and drink. One such AWESOME item you can get your hands on is a little Heinz recipe book, full of great ideas for summer BBQing! Here's a little snippet below for Marinated Chicken Drumsticks!

Oh, and it's free! Come and grab one.

(click to see full size)