BBQ season recipes
Hellmann’s, Ireland’s favourite mayonnaise, are celebrating summer with its revamped website, www.hellmanns.ie, developed especially for the Irish barbecue season.
Jerk chicken with grilled pineapple
Ingredients
Four skin-on chicken breasts; one tablespoon of olive oil; small pineapple, peeled; salt and pepper.
Marinade: one tablespoon of Hellmann’s Real Mayonnaise; two limes, zested and juiced; one red chilli, deseeded and finely chopped; one teaspoon of ground cinnamon; one teaspoon of ground allspice; small bunch of coriander, chopped; and a small bunch of thyme, chopped.
Method
In a medium sized bowl, mix together the Hellmann’s Real Mayonnaise, olive oil, lime zest and juice, chilli, cinnamon, allspice, coriander and thyme. Then add the chicken breasts, season and coat evenly and then leave to marinade in the fridge for a couple of hours.
Preheat a griddle pan or barbecue. Cut the pineapple into quarters, remove the core and cut each quarter in half. Season with salt and pepper.
Place the chicken on the griddle or barbecue and cook for 20 minutes or until cooked, turning over every now and then. Once cooked, remove and leave in a warm place.
Now cook the pineapple for four to five minutes on each side, or until the pineapple starts to caramelise.
Serve the grilled pineapple and jerk chicken with a dollop of Hellmann’s Real Mayonnaise and a fresh green salad.
Crispy bacon on beef burgers with an avocado and lime mayonnaise
Ingredients
600g lean minced beef; four rashers of lean bacon; two tomatoes sliced; one small red onion sliced into rings; four burger buns cut in half.
Avocado Mayonnaise: two tablespoons of Hellmann’s Real Mayonnaise; one ripe avocado; lime, zested and juiced; black pepper.
Method
Place the minced beef in a medium sized bowl, season with pepper and mix well. Divide the mince into four even sized balls and flatten with the palms of your hands into burger shapes.
Cut the avocado in half, remove the stone and scoop out the flesh and cut into even sized cubes. Place the avocado in a small bowl and add the Hellmann’s Real Mayonnaise, lime zest and juice, season with pepper and mix well.
Preheat a griddle pan or barbecue. Cook the burgers for three to four minutes on each side or to your liking. Once cooked, remove and keep in a warm place. Now cook the bacon for one minute on both sides until crispy. Place the burgers in the buns, top with tomatoes and onions, then the avocado mayonnaise and finish with the crispy bacon and serve.
Whole grilled tiger prawns with a green chilli, honey and lime dressing
Ingredients
600-800g whole tiger prawns; one lime cut into four wedges.
Dressing: two tablespoons of Hellmann’s Light Mayonnaise; two tablespoons of runny honey; two limes, zested and juiced; one green chilli, deseeded and finely chopped; small bunch of coriander, chopped; salt and pepper.
Method
Preheat a griddle pan or barbecue. In a medium sized bowl mix together the Hellmann’s Light Mayonnaise, honey, lime zest and juice, green chilli and coriander and then season with salt and pepper.
Cook the prawns on the griddle or barbecue for two minutes each side or until the prawns are cooked. Add the cooked prawns to the dressing, toss well and serve with the lime wedges.
