BBQ Box with Salmon, Shrimp, Hamburgers and Marinated Chicken
with vegetable skewers, potatoes, salad and baked baguette | 4 servings
.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 piece
Hamburger from Meatier
(Contains: Mosterd May be present: Melk (inclusief lactose), Ei, Selderij, Soja, Gluten, Sesamzaad)
4 piece
Chicken breast with Mediterranean herbs
1 piece
Courgette
1 piece
Bell pepper
1 piece
Red onion
2 piece
Corn on the cob
750 g
Potatoes
1 piece
Cucumber
250 g
Red cherry tomatoes
100 g
Lamb's lettuce
50 g
Teriyaki sauce
(Contains: Soja, Tarwe)
4 piece
Hamburger bun with sesame seeds
(Contains: Soja, Tarwe, Gluten, Melk (inclusief lactose), Sesamzaad May be present: Gluten, Noten)
2 piece
Salmon fillet
(Contains: Vis)
320 g
Shrimp
(Contains: Schaaldieren)
125 g
Unsalted butter
(Contains: Melk (inclusief lactose))
2 piece
White demi-baguette
(Contains: Tarwe, Gluten, Rogge May be present: Melk (inclusief lactose), Gluten, Sesamzaad, Noten)
20 g
Fresh chives, dill & flat leaf parsley
1 piece
Garlic
80 g
Peanut sauce
(Contains: Soja, Tarwe, Pinda's)
50 g
BBQ Sauce
(Contains: Mosterd)
1 sachet(s)
Greek-style spice mix
50 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
2 tablespoon
Sunflower oil
1 teaspoon
Extra virgin olive oil
1 teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Let the butter come up to room temperature.
- Wash the potatoes, then transfer to a pot and submerge with water.
- Boil the potatoes for 10 - 12 minutes.
- Drain the water, then wrap the potatoes in aluminium foil with a generous drizzle of sunflower oil and salt and pepper to taste.
- Slice the courgette into crescents. Dice the bell pepper into pieces of roughly 2cm. Chop the onion in a similar manner.
- Add the vegetables to a bowl and mix with a generous drizzle of sunflower oil and the Greek-style spice mix. Thread the vegetables onto skewers.
- Wrap the corn cobs in aluminium foil.
- Preheat the oven to 180°C.
- Halve the cherry tomatoes and add half of them to a salad bowl. Add the other half to a small bowl.
- Chop the cucumber and add to the salad bowl, along with the lettuce, extra virgin olive oil and balsamic vinegar. Season with salt and pepper to taste and toss together.
- Crumble the Greek-style cheese on top.
- Finely chop the fresh herbs and garlic.
- Add the butter, garlic and herbs to a bowl. Season with salt and mix together.
- Bake the baguette and burger buns in the oven for 3 - 4 minutes.
- In a bowl, mix the salmon with the teriyaki sauce. Thread the shrimp onto skewers.
- Grill the potatoes for 10 - 15 minutes on the barbecue (see Tip).
- Grill the corn and vegetable skewers for 8 - 10 minutes on the barbecue.
- Grill the hamburgers, chicken, and salmon for 3 - 4 minutes per side. Grill the shrimp for 2 - 3 minutes per side.
Tip: You can also fry the meat and vegetables or roast them in a preheated oven.
- Add the peanut and BBQ sauces to small bowls.
- Lay the table with the salad, tomatoes, herbed butter and baguette.
- Serve the grilled chicken, shrimp skewers and salmon with the sauces on the side. Assemble the burgers and serve on a platter.
- Serve the potatoes and corn with a small dollop of the herbed butter on top. Add the vegetable skewers to a platter and serve.
