Recipes: Heinz Summer Recipes
Heinz Pork Kebabs (pictured above)
IngredientsFor the marinade:
• 4 tsbp Heinz Classic Barbeque Sauce
• 60ml oil
• 4 tsp Dijon mustard
• 8 tsp of runny honey
For the kebabs:
• 500g leg of pork, cubed
• 16 cherry tomatoes
• 1 yellow pepper, cut into chunks
• 1 small onion, cut into chunks
• 8 bamboo skewers, pre-soaked in cold water for at least 20 minutes
Method
• In a glass bowl, whisk together 3 table spoons of Heinz Classic Barbeque Sauce the oil, mustard and honey until smooth and combined. Add the cubed meat, cover and marinate in the refrigerator for at least 30 minutes.
• Thread the meat cubes and the vegetables alternatively onto pre-soaked skewers
• Grill or barbeque the kebabs, turning regularly for 10-12 minutes, or until done
• Just before the kebabs are done, brush on all sides with the remaining Heinz Classic Barbeque Sauce and turn them on the barbeque to finish
Heinz Western Grill Steaks
Ingredients
• 4x 100g beef steaks
• 1 tbsp fresh parsley, chopped
• 2 cloves garlic, chopped
• Fresh ground black pepper
• 80ml Heinz Classic Barbeque Sauce
Method
• Combine 50 ml Heinz Classic Barbeque Sauce, parsley and garlic
• Add the steaks and turn to coat in the mixture; marinate for 30 minutes
• Lightly season steaks evenly with pepper; ensure the grill is oiled to avoid the steaks sticking
• Place the steaks on the barbeque over a high heat and cook for 5 minutes
• Flip the steaks, then brush all over with some more Heinz Classic Barbeque Sauce and barbeque for 3-4 minutes more or to taste
• Turn and brush with any remaining sauce
• Rest for 3-5 minutes before serving loosely covered with foil
Heinz Warm Double Bean and Tuna Salad
Ingredients
• 400g green beans, trimmed
• 2 x 410g cans of cannellini beans, drained and rinsed
• 1 tbsp extra virgin olive oil
• 1 small red onion, finely sliced
• 3 tbsp Heinz Salad Cream
• 250g cherry tomatoes, halved
• 75g pitted Kalamata black olives, halved
• 15g flat leaf parsley, chopped
• 1½ - 2 tbsp lemon juice
• 2 x 185g cans tuna in sunflower oil, drained
Method
• Simmer the green beans in boiling salted water for 3 - 4 minutes, until tender and drain
• Meanwhile, heat the cannellini beans with the oil and the onion, until warmed through
• In a large mixing bowl, mix together all the beans with Heinz Salad Cream
• Stir in the cherry tomatoes, olives and parsley, add lemon juice to taste and season well
• Gently stir through the tuna and serve
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Marinating Time: 30 minutes+
Ingredients
• 12 Chicken wings (around 900g)
• 1 tbsp olive oil
• 2 garlic cloves, finely chopped
• 3 tsp of freshly squeezed lemon
• Salt and freshly ground black pepper
• 2 tbsp Heinz Peri Peri Sauce
Method
• Whisk together the lemon juice, garlic and oil until smooth
• Lightly season the chicken with salt and pepper and place in a large plastic freezer bag
• Pour the marinade in with the chicken, turning to coat and place in the refrigerator for at least 30 minutes
• When ready to cook, barbecue on a medium-high heat. Cook the chicken, turning occasionally, for 10 minutes or longer until it is thoroughly cooked through
• Place the cooked chicken in a bowl and toss in Heinz Peri Peri Sauce until thoroughly coated
Ingredients
• 4 tsbp Heinz Classic Barbecue Sauce
• 2 garlic cloves, crushed
• 1 tsp paprika
• 400g sirloin or rump steak, cut into 2.5cm pieces
• 1 red onion, cut into wedges
• 1 punnet cherry tomatoes
• 8 bamboo skewers, pre-soaked in cold water
Method
• Preheat a barbeque and soak your bamboo skewers.
• Mix the Heinz Classic Barbeque Sauce, garlic cloves and paprika together and smear over the steak. Cover and leave to marinate for 30 minutes.
• Thread the marinated meat and veg onto the pre-soaked bamboo skewers
• Barbeque the skewers for 5 minutes on each side or until cooked to your liking
• Set the skewers aside to rest for 5 minutes loosely covered with foil
• 4x 100g beef steaks
• 1 tbsp fresh parsley, chopped
• 2 cloves garlic, chopped
• Fresh ground black pepper
• 80ml Heinz Classic Barbeque Sauce
Method
• Combine 50 ml Heinz Classic Barbeque Sauce, parsley and garlic
• Add the steaks and turn to coat in the mixture; marinate for 30 minutes
• Lightly season steaks evenly with pepper; ensure the grill is oiled to avoid the steaks sticking
• Place the steaks on the barbeque over a high heat and cook for 5 minutes
• Flip the steaks, then brush all over with some more Heinz Classic Barbeque Sauce and barbeque for 3-4 minutes more or to taste
• Turn and brush with any remaining sauce
• Rest for 3-5 minutes before serving loosely covered with foil
Heinz Warm Double Bean and Tuna Salad
Ingredients • 400g green beans, trimmed
• 2 x 410g cans of cannellini beans, drained and rinsed
• 1 tbsp extra virgin olive oil
• 1 small red onion, finely sliced
• 3 tbsp Heinz Salad Cream
• 250g cherry tomatoes, halved
• 75g pitted Kalamata black olives, halved
• 15g flat leaf parsley, chopped
• 1½ - 2 tbsp lemon juice
• 2 x 185g cans tuna in sunflower oil, drained
Method
• Simmer the green beans in boiling salted water for 3 - 4 minutes, until tender and drain
• Meanwhile, heat the cannellini beans with the oil and the onion, until warmed through
• In a large mixing bowl, mix together all the beans with Heinz Salad Cream
• Stir in the cherry tomatoes, olives and parsley, add lemon juice to taste and season well
• Gently stir through the tuna and serve
Heinz Peri Peri Chicken Wings
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Marinating Time: 30 minutes+
Ingredients
• 12 Chicken wings (around 900g)
• 1 tbsp olive oil
• 2 garlic cloves, finely chopped
• 3 tsp of freshly squeezed lemon
• Salt and freshly ground black pepper
• 2 tbsp Heinz Peri Peri Sauce
Method
• Whisk together the lemon juice, garlic and oil until smooth
• Lightly season the chicken with salt and pepper and place in a large plastic freezer bag
• Pour the marinade in with the chicken, turning to coat and place in the refrigerator for at least 30 minutes
• When ready to cook, barbecue on a medium-high heat. Cook the chicken, turning occasionally, for 10 minutes or longer until it is thoroughly cooked through
• Place the cooked chicken in a bowl and toss in Heinz Peri Peri Sauce until thoroughly coated
Heinz BBQ Beef Skewers
Ingredients
• 4 tsbp Heinz Classic Barbecue Sauce
• 2 garlic cloves, crushed
• 1 tsp paprika
• 400g sirloin or rump steak, cut into 2.5cm pieces
• 1 red onion, cut into wedges
• 1 punnet cherry tomatoes
• 8 bamboo skewers, pre-soaked in cold water
Method
• Preheat a barbeque and soak your bamboo skewers.
• Mix the Heinz Classic Barbeque Sauce, garlic cloves and paprika together and smear over the steak. Cover and leave to marinate for 30 minutes.
• Thread the marinated meat and veg onto the pre-soaked bamboo skewers
• Barbeque the skewers for 5 minutes on each side or until cooked to your liking
• Set the skewers aside to rest for 5 minutes loosely covered with foil