All the weather might be a bit up and down, there’s no denying that BBQ season had begun.
- Steak Sandwich
- Spicy Chicken Wings
- Peppercorn Burger
- Marinated Beef Skewers
- Turkey, Chorizo And Mushroom Skewers
- Mustard And Horseradish Pork Skewers
- Lamb Kebabs
These recipes are all extremely easy and simple to make – perfect for a last minute BBQ or a sunny bank holiday.
STEAK SANDWICH
This steak sandwich recipe is really easy to prepare. A perfect, tasty and filling, indulgent meal.
Recipe serves: 4
Preparation Time 10 min
Cooking Time 15 min
INGREDIENTS
2 tbsp olive oil
1 Knorr Beef Stock Cube
4 x 125g rump steak
1 tbsp Flora Buttery
1 large onion, finely sliced
120ml red wine (or water)
1 Knorr Beef Gravy Pot
250ml water
4 ciabatta rolls, sliced in half horizontally and lightly toasted
2 slices Emmental Cheese, each slice cut in half (optional)
METHOD
Crumble the Knorr Beef Stock Cube, mixing it into a paste with the olive oil.
Rub the paste into the steaks, spreading it evenly over both sides of the meat. Cut the steaks into 2cm strips.
Place the steak in a hot frying pan and cook for 2-3 minutes, shake the pan to ensure the steak strips are cooked evenly. Remove from the pan and keep warm.
In the same pan, melt Flora Buttery, add onion and cook for 6-8 minutes on medium heat until onion browns. Stir in wine or water and cook 1 minute. Add Knorr Beef Gravy Pot blended with water. Bring to the boil over high heat. Reduce heat to low. Return steak to frying pan and simmer 1 minute. Set aside.
Place one piece of Emmental cheese (optional) on the base half of each ciabatta and place under grill for 30 seconds to melt the cheese.
Place the steak and onions equally, on top of 4 of the ciabatta bases. Pour a little of the Knorr Gravy sauce over the steak and place the 2nd halves of the rolls on top.
Pour remaining Knorr Gravy sauce into a small dish for dipping if desired.
SPICY CHICKEN WINGS
If you want something everyone can dip into, these spicy chicken wings are great. Made with a Knorr Stock Cube and a touch of Tabasco, they’re full of flavour with an added kick.
Recipe serves: 8
Preparation Time 15 min
Cooking Time 45 min
INGREDIENTS
1kg chicken wings
For the sauce:
150ml Hellmann’s ketchup
Juice of lemon
Knorr Chicken Stock Cube
1tsp brown sugar
2 cloves of garlic, finely chopped
Hot sauce to taste, use Tabasco or your favourite
1tsp cumin optional
METHOD
Combine well all sauce ingredients. Pour over the chicken wings. Make sure the chicken is well coated with the sauce.
Refrigerate for at least 1 hour. Roast in preheated oven at 230°C, 210°C fan, Gas mark 8 for about 45 min.
Serve warm or cold with blue cheese dip or your favourite yoghurt dip. Celery sticks optional.
PEPPERCORN BURGER
Add a twist to the humble burger by pepping up the minced beef with a KNORR® 3 Peppercorn Flavour Pot.
Recipe serves:4
Preparation Time 10 min
Cooking Time 12 min
INGREDIENTS
500g lean minced beef
1 KNORR® Three Peppercorn Flavour Pot
Salt to taste
1-2 tablespoons vegetable oil
METHOD
In a bowl, thoroughly mix the mince with the KNORR® Three Peppercorn Flavour Pot and salt and form into 4 large burgers.
Heat the oil and fry the burgers on both sides until cooked through.
Serve in sesame burger buns with salad and your favourite mayonnaise or dressing.
MARINATED BEEF SKEWERS
These marinated beef skewers make a great party snack or starter – and they’re incredibly quick and easy to make.
Recipe serves:4
Preparation Time 15 min
Cooking Time 10 min
INGREDIENTS
500g beef cut into cubes
Marinade:
100ml beef stock made from Knorr Beef Stock Cube
2tbsps lemon juice
½tsp liquid honey
Fresh ground pepper
1 garlic clove, minced
1tsp finely chopped ginger
METHOD
Mix thoroughly marinade ingredients. Marinade the meat cubes for at least 2 hours in a fridge.
Drain and thread on the skewers. Grill for 3–5 minutes.
TURKEY, CHORIZO AND MUSHROOM SKEWERS
The smoky richness of chorizo and earthy flavour of mushrooms give turkey a tasty twist. Just marinate with a KNORR Stock Cube and pop them on the BBQ.
Recipe serves: 4
Preparation Time 10 min
Cooking Time 15 min
INGREDIENTS
1 Knorr Chicken or Vegetable Stock Cube
2 tbsp water
1 tbsp olive oil
1 tsp cayenne pepper (option to use Knorr Chilli Flavour Pot)
1 tsp dried thyme
300g turkey or chicken breast fillets cut into bite size pieces
300g white mushrooms
2 red onions, cut into wedges
200g chorizo sausage, cut into slices
METHOD
Prepare marinade by mixing Knorr Stock Cube, water, olive oil, cayenne pepper, and thyme.
Coat the meat evenly in the marinade and put to one side in the fridge for at least 30 minutes.
Thread meat, onion, mushrooms and chorizo slices onto skewers.
Grill for 5-6 minutes on each side.
LAMB KEBABS
This recipe uses a KNORR® Curry Flavour Pot, which when mixed with garlic and yogurt to coat the lamb, delivers Greek-inspired flavours and a divine Mediterranean fragrance.
Recipe serves:3
Preparation Time 10 min
Cooking Time 6 min
INGREDIENTS
100ml natural yoghurt
1 KNORR® Curry Flavour Pot
1 clove garlic, crushed
300g lamb, cubed
1 small courgette, cut into chunks
½ red pepper , cut into chunks
1 small red onion, cut into wedges
METHOD
Mix together the first 3 ingredients and coat the lamb. Cover and leave for 1 hour.
Thread the lamb onto skewers with the vegetables and cook under a preheated grill for 4-6 minutes, turning regularly.
Serve with your choice of chutneys and pickles.
MUSTARD AND HORSERADISH PORK SKEWERS
Pork is brought to life with a tart, strong kick of horseradish and the warming notes of mustard; a fantastic addition to the barbecue that’s quick and easy to prepare.
Recipe serves: 4
Preparation Time 10 min
Cooking Time15 min
INGREDIENTS
1 Knorr Vegetable or Chicken Stock Pot
2 tbsp of olive oil
3 tbsp mustard, preferably Dijon
100ml plain yoghurt
2 tsps horseradish
2 tsps orange marmalade
½ tsp chilli powder
500g pork tenderloin, cut into bite size cubes
2 peppers, cut into chunks
2 onions cut into wedges
METHOD
Combine Knorr Stock Pot with olive oil. Blend well. Add mustard, yoghurt, horseradish, orange preserve and chilli powder. Mix well.
Add pork cubes and coat well with marinade. Refrigerate for at least 1 and up to 6 hours.
Thread pork cubes onto skewers alternating with pepper pieces and onion wedges.
Grill on a grill pan or over barbecue for 10-15 minutes or until done, turning occasionally.
Tip: It is important to make sure your pork is cooked through. Remove 1 piece of meat from a skewer and check it’s cooked through.