Saying Mike’s family don’t appreciate his cooking wouldn’t be fair. But when it comes to the homemade barbecue marinades he’s so proud of... let’s just say they’re less than enthusiastic. So, using a few shortcuts along the way, he’s finally tried another approach…
Today he’s serving Tesco Fire Pit Salt & Chilli Pork Belly Slices – pork belly tumbled in a sea salt, red chilli, black pepper, parsley, fennel seed, sugar and onion marinade – as well as Tesco Fire Pit Mango, Coconut & Lime Chicken Mini Fillets. His family think it’s amazing. But then, this time he did have a little help. For perfect no-stress pork belly, cook Tesco Fire Pit Salt & Chilli Pork Belly Slices to pack instructions. Preheat a barbecue or griddle pan until almost smoking hot. Grill the cooked pork belly for 3-4 mins each side until lightly charred. Top with finely sliced spring onion, a grind of black pepper and some basil leaves, if you like.
For a true summer feast, why not add some loaded hot dogs to your barbecue menu as well? Cook Tesco Fire Pit Bratwurst Sausages according to packet instructions, then load sub rolls with caramelised onions, crispy bacon, grated mature Cheddar, a drizzle of tomato ketchup and American style mustard and a pinch of cress,
These Portobello mushroom plant burgers mean vegetarian and vegan guests won’t feel forgotten. Cook Tesco Plant Chef meat free burgers according to packet instructions. Drizzle Portobello mushrooms with a little vegetable oil and cook on the BBQ for 5-6 mins on each side until cooked throughout and piping hot. Meanwhile, combine mayonnaise, a little finely crushed garlic and a drizzle of siracha, to taste. To assemble, layer up toasted buns with shredded lettuce, the spicy siracha mayo, sliced tomato, Plant Chef burgers, sliced vegan cheese and portobello mushrooms.
Once the main event is sorted, it’s time to think about sides. Make a melting macaroni cheese for an all-American accompaniment to your barbecue. Cook dried macaroni in boiling water for 5 mins. Drain and set aside. In a large saucepan, melt butter, add flour and stir until smooth. Whisk in hot milk a little at a time; bring to the boil. Reduce to a simmer and stir in a little mustard. Cook for 5 mins, then add the pasta and cook for 3-4 mins. Stir in grated Cheddar and Parmesan. Transfer to an ovenproof dish, sprinkle over more cheese and grill until bubbling.
Finally, make a fresh summer slaw to add some veg to your barbecue. We’ve used beetroot, celeriac and carrots but you could add shredded cabbage, cucumber or even grated apple. Mix together wholegrain mustard, orange zest and juice, natural yogurt, extra-virgin olive oil and chopped basil in a large bowl; season. Add 200g julienned celeriac, 1 julienned raw beetroot and 2 julienned carrots. Cover and chill for at least 1 hr, or up to 24 hrs. Toss to serve.
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