Spanish prawn and chorizo skewers
Serves: 4
Preparation time: 20 minutes
Cooking time: 5 minutes
Ingredients:
12 wooden skewers soaked in water overnight*
24 peeled and de-veined king prawns
24 slices of chorizo
1 lemon – zest and juice
1 large red chilli – finely chopped
2 cloves of garlic crushed
2 tsp paprika
20g chopped parsley
50ml olive oil
Salt and pepper
Baxters Deli Toppers Jalapeños – finely chopped
*Note: Soaking the skewers is an important step as this will stop them catching fire in the grill on the BBQ!
Directions:
1. Mix oil, lemon juice, lemon zest, garlic, paprika, chillies, Baxters Deli Topper Jalapeños and parsley
2. Add prawns and leave to marinate overnight
3. Thread onto soaked skewers along with the chorizo
4. Cook on the BBQ for 2 minutes on each side
5. Serve heaped with Deli Toppers Jalapeños for extra heat
Mediterranean halloumi pitta with harissa and lemon couscous
Serves: 4
Preparation time: 20 minutes
Cooking time: 25 minutes
Ingredients:
250g halloumi
200g cous cous
225ml boiling chicken stock
3 tsp harrissa paste
1 lemon – zest and juice
1 diced red pepper
½ aubergine diced
1 onion sliced
30g chopped parsley
1 clove of garlic
100g pomegranate seeds
Salt and pepper
4 pitta bread to serve
Baxters Deli Toppers Red Slaw
Method:
1. In a frying pan sweat off the onion, garlic and harissa spice until softened without colouring
2. Add aubergine and pepper and cook for 3 minutes. Tip into a deep bowl
3. Add couscous to the bowl and cover with the hot stock. Cover with cling film and leave in a warm place for 12 minutes
4. Remove cling film and fluff up using a fork
5. Add the lemon, parsley and pomegranate. Season and cover again
6. Slice halloumi and cook under a hot grill for 2-3 minutes on each side or until it turns crispy
7. Serve the couscous and halloumi in a lightly toasted pitta bread with heaps of Baxters Deli Toppers Red Slaw
8. Finish off with a squeeze of lemon
Awesome sliders
Serves: 4
Ingredients:
500g minced steak
100g caramelised onions
Salt and pepper
1 bottle of Jack Daniel’s® Smooth Original Barbecue Sauce
100g mayo
8 slices Applewood smoked cheese
8 rashers streaky bacon
2 super ripe tomatoes (sliced)
100g rocket
1 red onion (cut into rings)
8 mini brioche buns
Directions:
Mix minced steak, caramelised onion, 4tbsp Jack Daniel’s® Smooth Original Barbecue Sauce and seasoning
Divide mix into 8 and form into small burgers. Chill to set
Grill bacon until crisp
Mix remaining Jack Daniel’s® Smooth Original Barbecue Sauce and mayo
Toast brioche on the grill
Place burgers on the grill and cook for 3 minutes each side
Top with cheese and melt
Assemble by layering the bun, Jack Daniel’s® Smooth Original Barbecue Sauce and mayo mix, rocket, tomato, red onion, burger and cheese, bacon then the bun lid
Serve immediately
