Battle of the BBQs - Major Barbecue Appeal
Brian Eastment, Major International's development chef, revealed this recipe:
Chicken burger with avocado cream:
Ingredients
600g/1lb 5oz minced chicken
45g/11/2oz Major Fajita Mari-Base marinade
100g/31/2oz bacon - finely chopped
18g/1/2oz Parmesan - grated
3 spring onions - finely sliced
3/4tbs of finely-chopped thyme
40g/11/2oz fresh breadcrumbs
1 small egg - lightly beaten
3 New York bagels - cut in half
Bean sprouts, cress, tomatoes, carrots as required
125g/4oz avocado flesh
125g/4oz softened cream cheese
15ml/1/2oz lemon juice
Mayonnaise
Method:
To make the avocado cream, combine the avocado, cream cheese and lemon juice. Mash ingredients with a fork until smooth. To make the chicken burger, combine the minced chicken with Major Fajita Mari-base Marinade in a bowl. Add the bacon, Parmesan cheese, spring onions, finely-chopped thyme, egg and breadcrumbs. Using your hands, shape the mixture into six patties. Cook on a heated, oiled griddle until browned and cooked through. Place bagels on the griddle until lightly toasted. Spread mayonnaise on bagels and top with bean sprouts and cress. Place burger on top, followed by two slices of tomato, avocado cream and carrot.
Major's top barbecue tips
Major International offers the following tips on using its range of Mari-Base marinades. The products come in a range of exciting flavours, from Steakhouse to Thai, and can be used as marinades, glazes or as an ingredient.
Marinade - Use a Mari-Bag, supplied with Major's Mari-Base range, to marinate meat, fish or vegetables. Refrigerate for at least two hours and then barbecue as required. Try hot tomato sausages - simply marinate sausages with Hot Tomato Mari-Base.
Glaze - Mix any of Major's Mari-Base products with oil and brush over your chosen meat, fish or vegetables. Use Steakhouse Mari-Base to create spicy potato wedges that can be cooked on a barbecue.
Ingredient - Add a Mari-Base to minced meat to create home-made burgers or meatballs. Use Bombay Mari-Base to spice up shish-style kebabs by adding it to lamb mince, breadcrumbs, a beaten egg and some water before placing in a blender and forming around a kebab stick that's been soaked in water - season as necessary.
Major's Mari-Base range offers perfect portion control with just 15ml required per 100g of meat. Each 1.25 litre tub will yield more than 80 servings and comes with specially-designed Mari-Bags to maximise flavour.
For more information contact Major International on 0800 58 77 333 visit www.majorint.com or e-mail info@majorint.com
