6 recipes you'll want to try this Bank Holiday weekend

Posted: 24th May 2019



We're set to have a lovely, warm Bank Holiday weekend and it's putting us in summer mode!

To help you get in the spirit, we're sharing a selection of delicious recipes for you to enjoy that will help you enjoy a delicious treat in the process...

Piri-Piri Chicken Burger

Serves: 2 

You will need

2 chicken breasts, skinless
1tbs + 1tsp Piri-piri seasoning mix
1 lime
2 tbsp oil
4 spring onions, 2 finely chopped and 2 cut into strips
2 tbsp mayonnaise
½ avocado
½ little gem lettuce
2 burger buns

Directions

1. Cover the chicken breasts with a sheet of cling film and bash the thickest part with a rolling pin. Ideally the breast will be a similar thickness all over so it cooks evenly. Mix together 1 tbsp of the Piri-piri seasoning mix, the juice of half the lime, the oil and the finely chopped spring onions to make a marinade. Pour this over the chicken and leave to marinate overnight or for as long as possible.

2. The chicken can be cooked on the BBQ, in a griddle pan or grilled. Whichever way you do it, cook on a medium heat for 10-15 minutes, turning regularly. It should be charred on the outside and juicy but cooked in the middle.

3. While the chicken is cooking, mix together the remaining Piri-piri seasoning and the mayonnaise. Slice the avocado and dress with lime juice and a good pinch of salt. Tear the Little Gem leaves and toast the buns.

4. Lay the Little Gem leaves on the bottom half of each bun, lay the cooked chicken breast on top, add a dollop of Piri-piri mayonnaise and top with the spring onion strips, slices of avocado before topping with the bun lid.

Note: You can buy spicy or mild Piri-piri seasoning blends, choose whichever suits your taste.

Recipe courtesy of www.lovethecrunch.com   

Lentil Burger

You will need

500g canned green lentils, drained and rinsed well
20g Linwoods milled chia seed
40g porridge oats
100g finely grated carrot, squeeze to remove excess water
40g smooth almond butter
1 tsp smoked paprika
½ tsp cumin
1 tsp pink Himalayan rock salt
½ tsp black pepper
1 tbsp (14g) coconut oil for cooking

Directions

1. Preheat oven to 180C (350F).

2. Pulse together all ingredients in a food processor 4-5 times.

3. Place into a bowl and mix fully using your hands.

4. Divide mixture to form 4 evenly sized balls.

5. Press each ball between the palms of your hands to form patties.

6. Fry patties in a large non stick pan with melted coconut oil for 3 minutes per side. Place into the oven for 8 - 10 minutes to heat through.

7. Serve with toppings of choice in a bun, on a salad or between some large lettuce leaves!

Recipe courtesy of Linwoods

Pork and Fennel Burgers

Serves: 4-6 patties 

You will need

400g pork mince (I like at least 20% fat)
20g breadcrumbs
Tsp fennel seeds
Tsp coriander seeds
1/2 tsp dried red chilli
Tsp sea salt
1/2 bulb fennel, chopped
1/2 red onion, chopped
2 cloves garlic
1 green chilli, deseeded and finely chopped
Leaves from 2 sprigs thyme
Tbsp flat leaf parsley, finely chopped
Tbsp crème fraiche or natural yoghurt
Zest and juice of 1/2 unwaxed lemon
Tbsp Dijon mustard
Leerdammer
Handful of baby gem lettuce
1/2 red onion

Directions

1. In a dry frying pan, toast the spices for a min or until aromatic. Remove from the heat and blitz in a blender until coarsely chopped. Remove and set aside.

2. Place the fennel, onion, and garlic in a blender and blitz until you have a paste.

3. Heat 1.5 tbsp olive oil over a medium heat. Fry the fennel paste and thyme with a pinch of salt for a few mins, until softened and aromatic.

4. Place the pork mince in a bowl with the breadcrumbs, add the spices, salt, fennel mix, chilli crème fraiche, parsley, lemon zest and juice and mustard and work in with your hands until thoroughly incorporated, then mould into 6 balls and lightly press to form patties.

5. Sandwich between layers of greaseproof paper and refrigerate for at least 30 mins. Barbecue for 8 mins on each side, then top with the Leerdammer slices and flash through an oven at 180 fan for 6 mins.

Recipe courtesy of Leerdammer / Rosie Birkett

Avocado, Apple and Dark Chocolate Ice Lollies

You will need

1 x packet of frozen avocado
2 x packet of dark chocolate broken into small pieces
500ml of Iceland apple juice
1 x condensed milk

Directions

1. Puree the avocado, apple juice and the condensed milk until smooth. Stir in the chocolate pieces and pour into the ice lolly moulds and freeze for a minimum of 4 hours.

2. Once the lollies are frozen, melt 1 packet of dark chocolate in a suitable bowl over a pan of boiling water and dip the top of the lolly into the chocolate and allow to set in the freezer for 5 minutes. Enjoy.

Recipe courtesy of Iceland

Strawberry Soufflé

Serves: 4 

You will need1 tbsp butter
4 large free-range egg whites
125 g (4 oz) caster sugar
4 tbsp Bonne Maman Strawberry Conserve
1 tbsp icing sugar, to dust

Directions

1. Preheat the oven to 200°c (fan oven 180°c), gas mark 6. Lightly grease 4 individual deep ramekin dishes with the butter. Put the dishes into a medium roasting tin.

2. Whisk the egg whites in a clean, dry bowl until stiff, then whisk in the sugar, a spoonful at a time, until it is thick and glossy. Fold in the conserve, then spoon the soufflé mixture into the prepared ramekin dishes.

3. Bake on a centre shelf in the preheated oven for 12-15 minutes.

4. Lightly dust with the icing sugar and serve immediately.

Cooks Tips

- For an equally gorgeous soufflé, try Bonne Maman Berries and Cherries, Blackcurrant or Raspberry Conserve.

- Put a small scoop of solid ice cream in the base of each ramekin before adding the meringue for a Baked Alaska-type pudding.

Recipe courtesy of Bonne Maman

Raspberry and Apricot Rocket Lollies

Serves: Approx. 10 x 75ml lollies 

You will need

1 raspberry flavoured tea bag
150g raspberries
150g apricots
100ml water
3 tbsp. honey
100ml coconut milk
Ice lolly molds

Directions

1. Make the raspberry tea with 200ml water and leave to go cold – pop in the fridge to speed up the process

2. Wash and stone the apricots. Pop them in a pan with 100ml water and bring to a simmer. Cook until they have softened and are a jammy consistency – about 10 minutes. Tip into a food processor or use a stick blender with 1 tbsp. of the honey and process until they are pulpy. Transfer to a measuring jug and leave to cool.

3. Rinse the blender and repeat with the raspberries, 1 tbsp honey and the cooled tea. Transfer to another measuring jug (or something you can pour from)

4. Divide the raspberry mix evenly between your ice-lolly molds and place in the freezer to set – you want to make sure the raspberry layer is hard and doesn’t move when you shake the mold before you add the next layer. This will depend on the temperature of your freezer but try an hour

5. Once the raspberry is set, repeat the process with the apricot mix, dividing evenly between the molds, leaving room for the final coconut milk layer – if there is too much mixture, leave instead of filling to the top. Return to the freezer to set.

6. Finally, whisk the coconut milk with the remaining honey. Divide the coconut milk evenly between the molds to finish your rocket stripes. Return to the freezer to set

7. When you’re ready to serve, dip the molds into a sink or bowl of tepid water, leave for a minute and then pull the sticks from the molds. 

Recipe courtesy of Sports Shoes

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