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.

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.

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 

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!   

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!

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)

Recipe: Awesome Asparagus

We think this is one of the simplest, yet most impressive alfresco snacks or starters that you can prepare. We prefer baby or young asparagus with lots of Parmigianino, but please remember to shave; do not grate!

What you need
16 Asparagus spears
Juice of 1 lime
30ml Extra Virgin Olive Oil
15ml Balsamic vinegar
A small wedge of Parmigianino Reggiano
2 tsp’s Sea salt
1 tsp Cracked black pepper

What you do
Mix lime juice, oil and balsamic plus ½ salt & black pepper

Coat asparagus and grill slowly on medium, turn frequently and baste occasionally.

Remove asparagus once cooked through, lightly cover with shavings of Parmigianino and drizzle remaining lime, oil & balsamic, season with salt & black pepper to taste.

Recipe: Boursin Burger

We all know Boursin is an essential addition to anyone's cheese board, but it's so much more versatile than that. Here's a brilliant summer recipe that uses Boursin in a totally different but utterly delicious way... We present, the Boursin Burger! 

What you need: 

80g Boursin® Cheese Garlic & Herbs

1 rasher of smoked bacon, finely chopped

1 garlic clove, finely chopped

100g field mushrooms, finely chopped

1 tsp. fresh thyme, finely chopped

1 tbsp. butter

1 tsp. English mustard

1 tsp. Dijon mustard

500g beef mince

Half a white onion, finely chopped

Vegetable oil for cooking

Salt & pepper to taste

What you do:

Place the beef mince in a blender, along with mustard, thyme, mushrooms, onion, garlic, bacon and butter. 

Take the Boursin Cheese Black Pepper and shape into four individual balls. Push the balls into the middle of each of your burger patties, ensuring you seal around the cheese to keep it in the middle. Set aside until cooking.

Place a griddle pan or a heavy based frying pan on a high heat, alternatively, get the barbi nice and warm.

Pulse until combined. Split the mixture into four equal portions and shape into burger patties.

 Add a little oil and then immediately add the burger patties, cooking evenly for approximately 3 minutes on each side. 

Once cooked, remove from the pan and allow to rest for two minutes before serving.

Place the burgers into a warm bun, garnished with sliced gherkins and tomatoes.

Enjoy with a dollop of Heinz Barbecue Sauce or 50% Less Sugars Ketchup!

What ya got cookin'? - Mission Deli Wraps

Meet our chefs, Scott & Andy... Nawww, aren't they cute. These handsome chaps will be preparing all of the food being served across the stores this summer; from sausages to chicken to Mission Deli's wrap filling, it's their splendid concoction. Here's a step by step guide on how you make a Mission Deli stir fry wrap.

1 - The quality of any great dish is in the detail. We start with Clover Cooking Spray, a healthier option with 86% less saturated fat than cooking with butter, but it still tastes great!

2 - We've got sooooo many tasty ingredients in this stir fry. Bean sprouts, cabbage, carrot, pak choi, spring onion and mushrooms to name a few. Get those sizzlin' in a hot pan Scott!

3 - Fry until it's all nice and cooked, yet still crispy. Spoon the mix into the middle of a Mediterranean Mission Deli wrap and (like the great philosophers Limp Bizkit once said) keep rollin'. Once it's wrapped up, cut into equal portions.

4 - ...and that's it! A simple, delicious and incredibly healthy deli wrap that's good to share at any summer alfresco party! Alternatively, scoff the lot yourself.

Recipe: Marvellous Miso, Mustard & Sesame Aubergines

As if it needed to be proved, here is a superb and simple example of a vegetable that’s just great on the grill. Aubergine is, in our opinion, vastly underrated; the miso and sesame add a wonderfully oriental flavour, balanced by the Dijon and honey!

What you need

Ripe aubergines x 2

1 tbsp Miso paste

1 tbsp honey – runny

1 tsp creamy Dijon mustard

1 tsp grated ginger

1 x crushed garlic cloves

1tbsp mixed soy sauce & cider vinegar

20g toasted sesame seeds

What you do

o  Mix Miso paste, honey, mustard, ginger, garlic, soy, vinegar & ½ sesame seeds.

o  Cut aubergines length-wise then cross-cut flesh; brush scored side with ½ Miso mix.

o  Place on medium grill, cut face-down to sear then turn and baste with remaining Miso mix, turn frequently until charred all over, about 15 minutes.

o  Set aside to cool, for around 5-10 minutes.

Recipe - Sizzlin’ Sea Bass with Fennel & Sweet Basil

One of the issues with UK BBQing is that we feel limited to the same sausage/burger scenario tossed in between a nondescript bap. Now, don't get us wrong, we love a good hotdog as much as Kel loves Orange Soda, but there is so much more you can do on a glorious grill. Here's one of our recipes from last year's campaign, produced by our very own Grillmaster; Sizzlin' Sea Bass with Fennel & Sweet Basil.



Serves 4


Sea Bass is probably my favourite fish and when grill-sautéed with fennel & basil, it simply moves onto another plane. The foil helps keep the fish moist and in-shape, if you feel brave try searing the skin and serve skin side-up! 

What you need:


Sea Bass fillets (unskinned) x 4
Fennel bulb – grated
4 finely sliced garlic cloves
5g roughly chopped sweet basil
5g chopped flat-leaf parsley
1 Lemon – sliced
10g sea salt & 5g black peppercorn
5g fennel seeds
25ml olive oil Plus 
4 sheets cooking foil 

What you do:


- Cut diagonal lines across skin of sea bass


- Mix fennel, garlic, basil, parsley and place equal amounts on each foil


- Place fish skin side up on top then sprinkle with salt, pepper and fennel seeds, drizzle over oil, place lemon slices on top then wrap foil over to form parcel.

- Place foil parcels on medium heat and grill for 4-5 minutes each side or until fish is opaque.

- Open up parcel and squeeze fresh lemon to taste

- Tuck in!