Start your barbeque season off right with these delicious recipes for fun in the sun. These delicious barbecue recipes, include burgers, chicken tenders, and chicken drumsticks, are made with the addition of some wholesome Mash Direct products.
Turkey Burgers with Chilli Salsa & Onion Rings
INGREDIENTS:
- 1 packet of Mash Direct Spicy Potato Wedges
- 1 packet of Mash Direct Beer Battered Onion Rings
- 1 packet of Mallon’s Low Fat Gluten Free Turkey Sausages, skin removed
- A tiny pinch of chilli flakes
- A small handful of fresh coriander, finely chopped
- Salt and freshly milled pepper
- For the chilli salsa:
- 4 ripe tomatoes, roughly chopped
- ½ small red onion, finely chopped
- 1 pinch of chilli flakes
- 1 garlic clove, crushed
- Juice of ½ a lime
- A small handful of coriander, finely chopped
- Salt and freshly milled pepper
- To serve:
- 2 gluten free rolls
- A large handful of baby salad leaves
- 1 beef tomato, sliced
- 2 slices cheddar cheese
DIRECTIONS:
- Place the potato wedges into a preheated oven as per packet instructions.
- For the burgers, place the sausage meat into a bowl with chilli flakes, coriander, salt and pepper. Mix well. Roll the mixture into 2 equal size balls and flatten into burger shapes.
- Place the onion rings into a hot oven as per packet instructions.
- Cook the burgers under a moderate grill for 6-8 minutes on each side, or until the juices run clear.
- For the chilli salsa, in a small bowl mix the ingredients together and season.
- Cut the rolls in half and lightly toast. Arrange salad leaves onto each toasted roll, top with tomato and cheese slices, a burger, salsa and onion rings. Press the lid on top and serve with wedges and tomato sauce.
Salt & Chilli Wedges with Chicken Tenders
INGREDIENTS:
- 1 pack of Mash Direct Salt & Chilli Wedges
- 3 chicken breasts (cut into finger width strips)
- 2 eggs
- 100g plain flour
- 300g panko breadcrumbs
- 1 tsp paprika
- 2 tbsp olive oil
- 1 pinch salt and pepper
For the Chimichurri Dip:
- 6 tbsp olive oil
- 2 cloves garlic (minced)
- 1 bunch flat leaf parsley (finely chopped)
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp dried oregano
- 2 tbsp lemon juice
- 1 tsp red wine vinegar
- 1 red chilli (finely chopped)
DIRECTIONS:
- Preheat the oven to 200°C.
- Place the whisked egg in one bowl, the flour, salt and pepper in a second bowl and mix. Place the breadcrumbs, paprika and olive oil in a third bowl and mix well (the oil should coat the breadcrumbs, but not all stick together).
- Dip the chicken strips into the flour, then coat in the egg and finally coat in the breadcrumbs. Place on a couple of baking sheets. Try to ensure that they’re not too close together, or they won’t crisp up.
- Place in the oven for 15 minutes or until golden brown. Cook the Salt & Chilli Wedges according to package instructions.
- Cook the corn on the cob.
- Whilst the chicken is in the oven, mix all the chimichurri ingredients together and put to one side.
- When then chicken comes out of the over, cut one in half to ensure it is cooked through.
- Serve with the Wedges, chimichurri dip, corn and salad.
BBQ Chicken Lollipops
INGREDIENTS:
- 3kg – approx 24 chicken drumsticks
- 1 packet of Mash Direct Beer Battered Onion Rings
- 1 packet of Mash Direct Beer Battered Chips
For the rub:
- 2 tablespoons sea salt
- 4 teaspoons black pepper
- 4 teaspoons garlic granules
- 4 teaspoons onion granules
- 4 teaspoons paprika
- 4 teaspoons dried thyme
- 2 teaspoons celery salt
- 2 teaspoons soft brown sugar
- ½ teaspoon chipotle chilli
METHODS:
- At the base of the meatiest portion (just below the knuckle) trim/cut around the chicken down to the bone.
- Pull the skin and tendons over the knuckle, to leave a clean bone. Push the remaining chicken down towards the thick end. The aim is to create a circular/ball shape with the chicken, skin still on.
- Set up the BBQ – arrange the charcoal for a high heat in the centre.
- Mix the rub spices in a bowl. Sprinkle the rub over the chicken, covering all sides. Arrange the chicken in a circle around the grill.
- Cook with the lid closed and the lid vent at the back of the BBQ. Turn the lid 90° every 15 minutes. Cook like this for 45 minutes, so the vent has completed a ¾ turn on the BBQ.
- Remove the Beer Battered Chips and Onion Rings from their packaging and place onto a foil tray. Cook the Beer Battered Chips for about 25 – 30 minutes on the BBQ, or until cooked through. Cook the Beer Battered Onion Rings for about 10 – 15 minutes, or until they are cooked through.
- Lift the lid and test the temperature of the chicken – it should be around 70°C. Brush the Chicken Lollipops with your favourite BBQ sauce and recover. Do this every few minutes until all the lollipops have been brushed 3 times.
- Check the temperature is at 75°C, remove and serve with the Onion Rings and Chips.
- This is the perfect finger food for your next BBQ!