Here are some delicious BBQ recipes from Mash Direct to celebrate their new Grow Your Own campaign.

And as part of this campaign, Mash Direct are giving you the chance to win your very own Grow Your Own Kit or Gro-zone Greenhouse! Simply pick up a promotional pack in store and enter the unique code from the reverse of the sticker at www.mashdirect.com/growyourown to be entered into a weekly prize draw!

So if you’re prepping for any BBQ’s this weekend? Look no further because Mash Direct have you covered! Full of flavour and perfect for the warm sunny days we’ve been enjoying, these quick and easy recipes can definitely be described as crowd pleasing!

 

Tempura Fish Goujons

  • Servings – 2
  • Preparation – 5 minutes
  • Cooking time – 45 minutes
  • Difficulty – Medium

 

Ingredients:

 

Lemon & Parsley Potatoes

  • 1 pack of Mash Direct Roast Potatoes
  • 50g of butter
  • 1 – 2 tbsp lemon juice
  • 2 tbsp fresh parsley

 

Tempura Fish Goujons

  • 200g of white fish, such as Sole
  • 100g plain flour
  • 50g corn flour
  • 180ml sparkling water

 

Parsley Crème fraîche

  • 100ml Crème fraîche
  • 1 tbsp chopped parsley
  • 1 – 2 tbsp lemon juice

 

Method:

  1. Preheat the oven to 180°C/Gas mark 4 and heat a heavy based pan with half an inch of vegetable oil over a medium heat.
  2. Prepare the tempura batter by combining the flour in a large mixing bowl and slowly adding the sparkling water whilst whisking until light and bubbly.
  3. Cook Mash Direct Roast Potatoes as per the packet instructions.
  4. Dip the fish into the batter and let excess drip off for a few seconds before transferring the fish to the oil in batches. Transfer to a paper towel to drain off excess oil.
  5. While the potatoes are cooking, heat the butter in a small saucepan over a low heat and stir in the lemon juice.
  6. Remove the potatoes from the butter and add to a bowl with the lemon, butter mixture and coat finishing with the chopped parsley.
  7. Combine the Crème fraîche, lemon juice and parsley, season to taste.

 

 

Mini Loaded Potatoes

Servings – 2

Preparation – 5 minutes

Cooking time – 25 minutes

Difficulty – Easy

 

Ingredients:

  • 1 pack of Mash Direct Chilli Baby Bakes (alternatively you can use Salt & Chilli Wedges)
  • 100g of diced chorizo
  • 150g of sour cream
  • 4-6 chives, chopped

 

Method:

  1. Preheat the oven to 190°C/Gas Mark 4.
  2. Cook Mash Direct Chilli Baby Bakes as per the packet instructions.
  3. While the potatoes are cooking, heat a heavy based pan over a medium to high heat and add your diced chorizo. No need for oil as the chorizo will release their natural oils as they cook.
  4. Once crispy and the oil is a rich red colour, transfer the chorizo to a paper towel and keep warm.
  5. Add half the chopped chives to the sour cream, season to taste and mix.
  6. Top Mash Direct’s Chilli Baby Bakes with a generous dollop of sour cream and top with the remaining chives, chorizo and finish with a drizzle of chorizo oil!
  7. You can also try this recipe with our Salt & Chilli Wedges.

 

 

Caprese Burger

  • Servings – 2
  • Preparation – 5 minutes
  • Cooking time – 25 minutes
  • Difficulty – Easy

 

Ingredients:

 

Caprese Burger

  • 2 x 170g beef burger patties
  • 3 large basil leaves per burger
  • 1 large tomato
  • 1 large ball of Mozzarella, sliced
  • 1 pack of Mash Direct Beer Battered Onion Rings
  • 2 Brioche Burger Buns

 

Pesto Mayo

  • 4 tbsp Low fat Mayonnaise
  • 2 tbsp Green Pesto

 

Side

  • 1 pack of Mash Direct Sweet Potato Fries

 

Alternative to Pesto Mayo

Ingredients:

  • Small bunch of basil
  • Small bunch of parsley
  • 1 medium garlic clove
  • 70ml of rapeseed or olive oil

 

Method:

  1. Preheat the oven to 180°C/Gas Mark 4 and heat a tbsp of vegetable oil in a heavy based pan over a medium to high heat.
  2. Cook Mash Direct Sweet Potato Fries and Beer Battered Onion Rings as per packet instructions.
  3. Season the beef burgers with salt and pepper and cook in the preheated pan for 3-5 minutes. Flip the burger and top with a slice of mozzarella. Then cover the burgers with a lid and remove when they are cooked, and the mozzarella has melted.
  4. Lightly toast the burger buns and top with pesto mayo, burger, a slice of tomato, basil leaves and an onion ring. Serve with Mash Direct’s Sweet Potato Fries, Beer Battered Onion Rings and remaining pesto mayo.

 

For the alternative to pesto mayo:

  1. Grab each bunch of herbs and remove the stalks, before roughly chopping the leaves. Crush the garlic clove with the side of a chefs knife and add all the ingredients to a blender. You can also use a pestle and mortar! Blitz on a low speed and gradually add the oil until you form a semi-smooth pesto.