Belfast Telegraph

Home Life Recipes

Three fuss-free BBQ recipes for feeding friends and family alfresco

The return of bright summer evenings brings fruity alfresco tipples and the succulent scents of smoky BBQs in the air.

Feel like getting creative in the kitchen? Check out these quick and simple recipes from Supervalu:

Healthy homemade burgers

Serves 4


This healthy burger recipe is perfect for those evenings when you're looking for a quick, no fuss dinner! These burgers are also perfect to cook on the BBQ on a summer evening.


1 clove garlic, crushed

1 red onion

4 burger buns

4 tbsp fresh parsley, chopped

1 iceberg lettuce, to serve

2 tbsp tomato ketchup

500 g lean minced beef

4 slices of cheese

Cooking instructions

Cut the red onion in half and thinly slice some of it for serving with the burgers, then finely dice the rest.

Place the diced red onion in a bowl and mix with the mince, crushed garlic, parsley, ketchup and some salt and pepper. Divide the mixture into four and shape into burgers.

Preheat the grill to medium-high, then grill the burgers for 15 minutes, turning the burgers occasionally to ensure they are fully cooked through.

Cut the buns in half and lightly toast them. Serve the burgers on the toasted buns with a lettuce leaf, thinly sliced red onion and whatever other toppings you like.

Fish tacos with mango salsa

Serves 6


The mango salsa adds a sweetness to these spiced fish tacos which will be prepared in no time and are the perfect summer meal.


500g hake fillets, skinned and boned

6 corn tortilla or wholewheat tortillas, warmed

1 Cucumber cut into 1cm cubes

1 pinch fish seasoning

1 tsp garlic, minced

1 pinch black pepper

1 tbsp honey

50 ml lime juice

1 handful plain flour

1 drop rapeseed oil

1 red onion, diced

1 pinch salt

2 avocados, halved and stoned

1 bunch fresh coriander, chopped

2 heads of little gem lettuce shredded

2 mango peeled and diced

0.5 tub sour cream

100ml unsweetened almond milk

Cooking instructions

Scoop the avocado flesh into a blender with the sour cream, honey, garlic, half of the coriander and half of the lime juice and whizz to combine. Slowly pour in the almond milk as it blends to achieve your desired consistency (you might not need all of it). Taste and adjust the seasoning with a little more lime juice if needed. Set aside.

To make a mango salsa, mix together the diced mangos, onion, cucumber and the remaining coriander with some of the remaining lime juice. Season to taste with salt and pepper.

Pat the hake portions dry with a piece of kitchen paper and sprinkle with fish seasoning. Shake some plain flour into a bowl and coat the fish thoroughly in it, shaking off the excess. Heat some rapeseed oil in a pan set over a medium heat, then add the hake and fry on each side, ensuring a golden crispy coating. Transfer to a plate lined with kitchen paper to absorb any excess oil, then flake the fish into bite-sized pieces.

Just before serving, toss the shredded lettuce in the avocado dressing and season with salt and pepper.

Bring all the elements together in a warm tortilla and drizzle with a little hot sauce for extra depth and kick.

Pimm's strawberry cheesecake tarts

Serves 6


Watching Wimbledon? Get that courtside feeling with these delicious Pimm's strawberry cheesecake tarts.


For cheesecake:

280g full fat cream cheese

100g icing sugar

75ml Pimm's

Large pinch of sea salt

1tbsp banilla bean paste

200ml double cream

Juice and zest of ½ lemon

For cheesecake tart bases:

200g oat biscuits

75g unsalted butter, melted

2tbsp light brown Sugar

½ tsp flaked sea salt

For strawberry topping

100ml Pimm's

75g caster sugar

300g strawberries

250ml double cream

Juice of ½ lemon

Mint leaves

Cooking instructions

To make the cheesecake tart bases place the oat biscuits into a food processor and pulse until fine. Pour in the butter, sugar and salt and pulse to distribute evenly. Alternatively place the biscuits into a zip lock bag and use a rolling pin to bash into a powder, then pour into a bowl and stir through the sugar, salt and butter.

Divide the biscuit mixture between 8 loose bottom 10cm tart tins and press firmly into the bases and up the sides of the tins. I find a rolling pin works wonderfully for this, just make sure you press the mixture firmly so that it is compacted otherwise when you remove from the tins they'll fall apart. Place the tart tins into the fridge.

For the cheesecake mixture place the cream cheese, icing sugar, salt, Pimm’s, vanilla, lemon zest and juice into a large bowl and whisk together until smooth and combined. In a separate bowl whisk the cream until it holds soft peaks and then carefully fold it into the cheesecake base. Divide the mixture between the prepared tart shells and refrigerate for about 4 hours or until the cheesecake mixture is firm.

Meanwhile make the strawberry topping, place the Pimm’s, caster sugar and lemon juice into a small saucepan and heat over medium heat and cook until the sugar has dissolved then continue cooking for about 5 minutes or until the mixture has reduced and is syrupy. Remove from the heat, add the mint leaves and stir together for a couple minutes before removing and discarding (the heat of the syrup will draw out the flavour and if left in there much longer the mint will come to dominate the flavour). Whilst the syrup is still hot, add the strawberries and set aside to cool.

When ready to serve lightly whip the cream and spoon atop the tarts, along with the strawberries and a little of the syrup. You will be left some syrup which you can use to make Pimm’s cocktails, or you could pour over ice cream and fold through an Eton Mess.

For more top tips, recipes and further information about the SuperValu summer range, visit or connect with SuperValu on Facebook, Instagram & Twitter at @SuperValuNI

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