Cranking up the BBQ this long weekend and looking for some recipe ideas?
Then look no further as we have you covered with these hot 5 recipe ideas.
For the entrée or as a stunning side dish kick off with these two salsa recipes.
BBQ PRAWN KEBABS AND MANGO SALSA
The prawns and mango are a perfect combination.
This recipe was adapted from food in a minute.
You will need kebab sticks and the following ingredients:
Mango Salsa:
Marinade:
Sweet chilli sauce
3/4 tsp Paprika
1 TBSP olive oil
Juice from 1/2 lime
500g Prawn cutlets (can use frozen)
Marinade:
200g frozen Sujon Mango Chunks
2 spring onions, chopped
Coriander leaves, chopped
Juice from 1 lime
Soak the kebab sticks in water and let sit while you get the other ingredients ready. This prevents the sticks from burning during the cooking process.
Prepare the marinade by mixing together all of the ingredients, lastly adding the prawns to coat them. Let the this mix sit for 20 minutes in the fridge.
In another bowl mix all of the salsa ingredients together and set aside.
Remove the kebab sticks from the water and skewer the prawns onto the kebab sticks.
Preheat the BBQ and cook the prawns on a high heat for 2 minutes then turn and cook for another 2 minutes until the prawns are pink and cooked.
Serve the kebab sticks with the salsa and garnish with the coriander leaves.
BLACKCURRANT AND TOMATO SALSA
This is an exceptionally versatile summer salsa: its intensely vibrant colour and flavour goes well with all grilled meats, especially grilled sausages, as well as cold meats: from smoked salmon to roasted turkey cuts. It makes a superb vegetarian summer salad that can be enjoyed with a light chilled off-dry red or rose or a crisp white wine. Blackcurrants are related to the gooseberry and NZ-grown Blackcurrants have the same flavour molecule in them (methoxypyrazine) as NZ-grown sauvignon blanc: so despite the colour differences NZ Blackcurrants and Sauvignon blanc can pair very well together.
This recipe is from Sophie Grigson’s book ‘Organic – A New Way of Eating’
Ingredients:
200g Sujon Blackcurrants
4 tsp caster sugar
1 TBSP white wine vinegar
Handful shredded mint leaves
400g tomatoes (skinned seeded and finely diced for an elegant salsa or chopped with skin-on and seed-in for a more robust salsa)
4 spring onions, thinly sliced
Salt and pepper to taste
Method:
Put Blackcurrants in pan with sugar and vinegar, Stir over low-medium heat until blackcurrant juices start to run, sugar dissolved and blackcurrants coated in a richly purple-red sweet-sour juice (about 4 minutes: don’t let it catch: slower better than hotter).
Take off heat and let cool. Mix all ingredients except half the shredded mint: add salt and pepper to taste.
Set aside for an hour before serving.
Sprinkle with remainder of shredded mint for serving.
Moving onto the main event, these recipes are proven crowd pleasers.
WALNUT, PEAR AND SPINACH SALAD
Walnut, Pear and Spinach Salad with SUJON Raspberry Vinaigrette and Shaved Parmesan Refreshing summer salad that is great by itself or as AN addition to the main meal. The Vinegar will keep for 10 days in the fridge in a sealed jar. Use as a dressing on any salad or where you want to impress.
Ingredients:
3 Pears, quartered and sliced thinly 100g Baby Spinach leaves or Rocket Leaves 80g Parmesan Cheese, peeled with a potato peeler 100g Roasted Walnuts 250g Sujon frozen Raspberries 1 cup White Wine Vinegar 1/3 cup Castor sugar
Method:
Bring Sugar and Vinegar to the boil and pour over raspberries. Leave to cool and then place in fridge for 24 hours to infuse.
Slice pears thinly and mix with baby spinach, dress with 10 tablespoons raspberry and 5 tablespoons Extra Virgin olive oil. Sprinkle with shaved Parmesan and roasted walnuts.
BLUEBERRY BEEF BURGERS
Burgers are still a favourite sandwich for any occasion. You will need four Burger buns and toppings of your choice: we find these patties go well with onions, lettuce, cucumber, tomato and pickles.
We have adapted this recipe from Eating Well.
To make these delicious patties you will need:
1/4 cup breadcrumbs
1/3 cup Sujon frozen Blueberries
1 TBSP balsamic vinegar
2 tsp Dijon mustard
1 tsp Worcestershire sauce (we love Lea & Perrins)
2 cloves garlic, crushed
400g beef or lamb mince
Pinch of salt and sprinkle of black pepper
Method:
In a large bowl add all of the ingredients and mix well.
Divide the mixture into four equal patties.
When cooking we recommend using a medium-high temperature and cook until brown (approx. 5 minutes per side).
Best served hot!
And here is a dessert idea for the finale..
SUJON RASPBERRY CREAM AND BRANDY SNAPS
Buy the Brandy snaps pre-made from all good supermarkets and involve the whole family to help make these easy desserts made with SUJON raspberries. You can use any of SUJON’s berry-fruits and serve them piled up high on a platter for people to help them-selves. Use sweetened Yoghurt for a more healthy option or give into the fresh cream and raspberries on a warm summers evening.
Ingredients:
200mls whipping cream
80g icing sugar
250g Sujon frozen Raspberries (defrosted)
Cocoa to garnish
Method:
Use defrosted Sujon Raspberries and remove the juice. Whip the cream with the icing sugar and fold in the raspberries. Carefully fill the brandy snap tubes using a piping bag with a steady hand. Garnish with any extra raspberries and sprinkle with cocoa powder.
Wishing you all the best for the summer BBQ season. Remember to tag us in your insta pics @sujonberries