Mike Reid shares tips and recipes to make the most of your summer BBQ

Mike Reid has teamed up with Aldi to celebrate “Junemas,” which is essentially Christmas in June. Aldi reintroduced its favorite Christmas products to stores this week, including mince pies, turkey burgers and pigs in blankets.

He said, “Start with a great piece of meat. The products you start with are half what makes a good cook good.

“With a few good ingredients – Aldi currently has phenomenal beef.

“Make sure you take things out of the refrigerator for half an hour before you plan to boil them to room temperature and then cook them over a grill.

“If you do it over charcoal or over wood, you get the real extra authentic flavor of your steak. You can also add a marinade. “

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Interestingly, Mike explained that cooking meat on a grill is healthier than in a pan.

He said, “When you cook a steak in a pan, you put the fat on that steak in a pan and so it sits there and goes back into the meat.

“When you cook a steak on a grill, the fat drips into the charcoal.

“So it is actually much healthier to cook steak on a grill than to roast it in a pan or in the oven.

“And there are so many vegetables that you can grill on a grill, like a whole roasted cauliflower, eggplant, and eggplant.

“There is such a diversity. For me, grilling means taste – no matter what it is. Whether meat, fish or vegetables, you pack so much taste. “

Mike emphasized that one of the most important things to focus on when having a barbecue is preparation.

He said, “Do things in advance. You can do most of the work the day before. That takes the stress out.

“Share the work too so you can enjoy the day,” added Mike.

The chef recommended a light salad as an accompaniment to meat when grilling and something fruity as a drink.

He said, “Think of light flavors – berry punch, tropical ginger beer with rum, or aperol spritz.

“I also like rum with pineapple juice, or you use ginger beer as a base.”

Mike’s recipes

Flaming Junemas turkey burger with added sauce

Ingredients:

2 turkey burgers

2 brioche burger buns

50g mature cheddar cheese

100g cranberry sauce

50g Dijon mustard

50g mayonnaise

30g rocket

Method:

– Cook the Aldi turkey burgers over coals to give your meat a nice, natural smoky taste

– After cooking, add the cheese at the very end so that it melts over the top

– At the same time, lightly toast one of the wonderful Aldi brioche rolls on the grill

– Lay your mustard mayonnaise on the floor, followed by some fresh rocket rock

– Top with your patty and cranberry sauce

Top tip:

A great tip to make sure you’re melting your cheese without over-cooking your burger is to cover it with a metal bowl. This will create steam that will allow you to melt evenly.

Sizzling lime and chilli BBQ Christmas claws

Ingredients:

100ml sweet chili sauce

1 red chilli, sliced

1 lime, halved

Coriander for garnish

Method:

– Cook your shrimp over medium to high heat – you will start to see a nice rich color on the outer shells

– Once cooked to perfection, place your sweet chili sauce in a bowl

– Put your prawns in and nicely cover them nicely all over

– Add your sliced ​​fresh chilli for a little extra spiciness

– Cut your lime in half and grill it too, which not only gives you a nice finish, but above all removes the natural sugar in it

– Squeeze over the prawns for a turbo lime flavor and finish them off with the extra zing!

Top tip:

It’s not an Australian barbecue without throwing some shrimp at the barbie! Don’t be afraid of color – as I often tell my chefs, color is taste when cooked over a fire.

source https://dailyhealthynews.ca/mike-reid-shares-tips-and-recipes-to-make-the-most-of-your-summer-bbq/