Lidl BBQ recipes Summer 2016

25
450g minced beef
3 echalion shallots,
finely chopped
Vegetable oil
50ml stout
2 tbsp brown breadcrumbs
4 tbsp English mustard
Salt and black pepper
240g pack streaky bacon,
8 slices whole, the rest
very finely chopped
4 large brioche or sesame
seed buns, halved
1 tbsp parsley, chopped
8 thin slices mature
cheddar cheese
1 red onion, sliced
iceberg lettuce, shredded
2 large gherkins,
sliced lengthways
2 large tomatoes, sliced
Ketchup / mayo / mustard
Beef & Bacon Burger
SERVES 4 / PREP TIME 15 MINS / COOK TIME 10 MINS
1.
Cook the shallots in the vegetable oil until
soft and starting to colour, remove from the
pan and put onto a tray to cool in the fridge
until very cold.
2.
Mix the minced beef, chopped bacon,
stout, breadcrumbs, seasoning, chilled shallots
and parsley in a bowl. When done, shape into
four equal burgers of around 150-155g then
cover with cling film and chill in the fridge
for at least 30 minutes to firm up.
3.
Heat a pan with a little oil and cook the
burgers for 2-3 minutes each side, then brush
with a little mustard and put on the BBQ to
finish to your liking, then remove and allow
to rest.
4.
While the burgers are cooking, cook the
remaining streaky bacon until crispy in a pan
or on the BBQ. Slice the buns and toast on
the BBQ or under a hot grill then top each
half with a slice of cheese.
5.
Build the burger by putting the condiment
of your choice (I like a mix!) on the bottom
half of the bun followed by a slice of tomato
and pickle. Add the burger followed by the
bacon, red onion and lettuce then finish with
the bun on top.
BBQ
Kevin Love has created some delicious recipes for your
summer barbecue with everything you need from your
local Lidl. There’s something for everyone, including some
fantastic veggie options.
Beef Mince
£2.29
500g, 45.8p/100g
Deluxe Streaky Bacon
£1.59
240g, 66.3p/100g
Per serving:
Cals 868, Sugar 16g,
Fat 53g, Sat fat 23g, Salt 3.4g
KEVIN LOVE RECIPES
26
1.
First, soak the corn in cold water for around an hour
to stop it drying out when cooking.
2.
Make the marinade by heating the butter in a pan until
it starts to foam, then turn the heat down and watch it very
carefully: you want the butter to brown in colour but not burn.
3.
When the butter has just started to brown and smell nutty,
remove from the heat and allow to cool fully, don’t worry about
the sediment in the bottom, you can strain it later if you want.
4.
When the corn cobs are cool add the bourbon and honey
then season with salt and pepper, whisk to combine. If it
looks lumpy just warm it a little being careful not to boil
as it may ignite the alcohol.
5.
To cook the corn, remove from the water and place
straight on the BBQ, cook for around 15-20 minutes turning
frequently and basting with the butter from time to time,
saving enough to brush over when cooked (remember the
butter has alcohol in, so will create a flame when dripped
onto the BBQ).
4 corn cobs
500g unsalted butter
(most of this will drip off)
200ml bourbon
150ml runny honey
Salt and pepper
Bourbon Butter Basted Corn Cobs
SERVES 4 / PREPARATION TIME 15 MINS, PLUS 1HR FOR SOAKING / COOKING TIME 20 MINS
BBQ
TOP TIP:
Have a handy hot and
cool side by moving the
charcoal to one side of
the BBQ, that way you
can control the level
of heat your food gets.
Why
not
add
some
herbs
like
rosemary
and thyme to the coals?
They’ll gently smoke
your food with a great
smelling herby flavour.
In-store from mid-August
WHY NOT TRY OUR
BRITISH CORN ON
THE COB HUSKS?
Per serving:
Cals 205, Sugar 6g,
Fat 14g, Sat fat 8g, Salt 0.01g
Lighthouse Bay
King Prawns
£1.99
150g, £1.33/100g
2 tbsp olive oil
1 large onion, peeled
and chopped
1 pack chicken thighs
and drumsticks
1 tsp paprika
400g paella rice
150ml white wine
400g can of chopped
tomatoes
2 red peppers, de-
seeded and diced
4 cloves garlic, grated
900ml chicken stock,
from cube
150g chorizo sausage
1 pack king prawns
2 packs fantail prawns
200g peas
1 bunch of parsley,
chopped
Juice of half a lemon
Lemon wedges
Salt and black pepper
1.
Put the paella pan onto the BBQ and heat the
oil in the pan. Season the chicken and fry in the
oil until golden on all sides, then remove and keep
warm in a low oven or in some foil on the cool side
of the BBQ. You may need to do this in batches.
2.
Next add the onion, pepper and chorizo and
fry for a few minutes until the chorizo starts to
colour, then add the garlic and paprika and cook
for another minute. Return the chicken to the pan,
pour in the wine and allow to reduce by
2
/
3
then
pour over the tomatoes and stock. Cover and cook
for around 10–12 minutes then remove the chicken
and as before, keep warm in a low oven or in some
foil on the cool side of the BBQ.
3.
Pour the rice into the pan, stir once and cook
for a further 15 minutes shaking the pan every now
and then. Put the chicken back in once more and
add more stock or water if needed. Cook for a
further 8–10 minutes then test to ensure the rice is
cooked with a little bite before adding the prawns
and peas, cover and cook until everything is piping
hot. Remove from the heat, stir in the parsley and
lemon juice to taste, and check for seasoning.
4.
Serve with lemon wedges on the side.
BBQ Paella
SERVES 6–8 / PREPARATION TIME 10 MINS
COOKING TIME 35–40 MINS
Per serving:
Cals 733, Sugar 8g,
Fat 23g, Sat fat 7g, Salt 3g
KEVIN LOVE RECIPES
They were tasty and spicy and the
kids loved them.
Randle51
I couldn’t resist cooking these as soon as
they arrived, so we had them for lunch.
The chicken was very tender.
Flossy
29
Get those sausages
sizzling safe in the
knowledge that
all our British pork
sausages are RSPCA
assured and meet their high
welfare standards.
lidl.co.uk/recipeswithlove
There’s plenty in-store to keep
the veggies and vegans happy.
Go online to discover recipes for
Kevin’s Smokey Veggie Burgers,
homemade BBQ sauce, Curry Slaw,
and a delicious summer Quiche.
ONLINE
RECIPES
READY TO
Birchwood Farm Garlic &
Herb Chicken Breast Steaks
£2.99
300g, 99.7p/100g
Birchwood Farm
Chilli Beef Kebabs
£1.99
320g, 62.2p/100g
Deluxe Sweet Chilli Sausages
£1.75
400g, 43.8p/100g
RESPONSIBLY SOURCED
The verdict is in! Here’s what our friends on the Lidl
Community think of our pre-marinated meats, perfect
for throwing on the barbie! Interested in joining the Lidl
Community? Find out how at lidlcommunity.co.uk
They had a lovely taste, the
sauce was just right.
Roz
Birchwood Farm
BBQ Pork Loin Steaks
£2.49
360g, 69.2p/100g
KEVIN LOVE RECIPES
Pictured: Smokey Veggie Burgers,
Curry Slawa and homemade BBQ sauce recipe
and BBQ roasted butternut squash recipe.
Per serving:
Cals 632, Sugar 23g,
Fat 43g, Sat fat 10g, Salt 1.9g
2 butternut squash
Olive oil
Salt and black pepper
2 red onions, finely diced
200g feta cheese, crumbled
100g pine nuts, toasted
100g pitted black olives, chopped
1/2 bunch parsley, finely chopped
Juice and zest of 1 lemon
4 spring onions, chopped
1.
Remove the tops and split the butternut
squash in half lengthways, remove the seeds
from the seed bay and score the flesh of the
squash in a crisscross pattern. Drizzle with
olive oil and season with salt and pepper.
2.
Place the butternut on the BBQ or in the
oven and cook for 25-30 minutes or until tender.
3.
While the squash is cooking make the
filling by mixing all the ingredients except
the spring onions and some of the parsley
together, season with salt, black pepper
and lemon juice.
4.
When the squash is tender remove from
the BBQ and fill the cavity with the stuffing
mix and return to the BBQ for around 10
minutes to warm the filling and slightly melt
the cheese. Serve with the spring onion and
the rest of the parsley.
Eridanous
Greek Feta Cheese
89p
200g, £4.45/kg
Stuffed & BBQ Roasted
Butternut Squash
SERVES 4 / PREPARATION TIME 10 MINS
COOKING TIME 40 MINS

Lidl - Lidl BBQ recipes Summer 2016