To mark the launch of Hellmann’s new range of sauces, YouTube sensation and grilling fanatic DJ BBQ has been travelling the world to explore different grilling cultures and discover the best barbecue techniques from each corner of the globe.
TWISTED BABA GANOUSH
Cooking time: 30 minutes Serves: 6-8
Ingredients:
2 large aubergines
1 bulb of garlic
Juice ½ lemon
4 tbsp Hellmann’s American BBQ sauce
Method:
Place the 2 aubergines straight on hot coals and the bulb of garlic indirectly on the grill for 30 mins until smoky and tender.
Mash up the flesh of the aubergines, four cloves of the smoked garlic, lemon juice, salt and pepper and 4 tbsp Hellmann’s American BBQ sauce.
CHIMICHURRA FIRE FISH WITH SMOKED CHIMMICHURRI MAYO
Preparation time: 15 minutes Cooking time: 10-15 minutes Serves: 4
Ingredients:
2 Whole Red Sea bream (or any firm white fish), gutted and scaled
Salt (optional) and pepper
125ml Hellmann’s® Real Mayonnaise
1 chipotle pepper, chopped
2 cloves garlic, peeled and finely chopped
7g coriander, chopped
2 tbsp parsley, chopped
1 red pepper, cut into strips
1 green pepper, cut into strips
4 spring onion, cut into strips
Juice from lemon
Method:
Prepare a BBQ with one side filled with hot coals. Making sure the grill is very clean and well oiled.
Dry off the fish and rub with salt and oil, set aside.
In a separate bowl, mix Hellmann’s® Real Mayonnaise together with chipotle pepper, garlic, coriander, parsley, red pepper, green pepper and spring onion. Then stuff the cavity of the two fish with the mix.
Place on the bbq (use fish cage if you have one) cook for 10-15 minutes (depending on the thickness) or until flesh is opaque and cooked.
Remove fish from BBQ (and fish cage if you are using one). Remove skin and place onto large plate. Finish with lemon juice and serve with stuffing.
TANGY BBQ ALABAMA CHICKEN
Cooking time: 50 minutes
Ingredients:
1 x chicken, spit into 8 pieces
Salt (optional) and pepper
olive oil
White BBQ sauce
100ml Hellmann’s mayo with olive oil
50ml cider vinegar
1 tsp freshly cracked black pepper
½ tsp paprika
Spicy White BBQ sauce
1.5 tbsp Hellmann’s mayo with olive oil
½ tbsp Hellmann’s American BBQ sauce
1 tsp Hellmann’s Jamaican Habanero sauce
Method:
Season the chicken and dress with the oil.
Cook the chicken pieces indirect on the BBQ with a medium heat for 30 minutes
While the chicken is cooking whisk together all the ingredients for the White BBQ sauce and check the seasoning.
Liberally brush the sauce on the chicken and place back in the bbq, cook for 20 minutes, brushing 2-3 times.
Rest for 20 minutes and serve with the spicy white BBQ sauce.
SINGIN’ SOUTHERN SLAW
Serves: 6
Ingredients:
2 apples, peeled 2 broccoli stems 2 bulbs of fennel 1/4 red cabbage 1/4 white cabbage 5 tbsp Hellmann’s Olive Oil Mayonnaise
A little lemon juice salt and pepper for seasoning.
Method:
Thinly slice the apple, broccoli stem, fennel, red cabbage, white cabbage.
Mix in with Hellmann’s Olive Oil.
Season with salt, pepper and lemon juice.
And serve.
SMOKEY POTATO SALAD
Cooking time: 1 hour Serves: 6-8
Watch here: https://www.youtube.com/watch?v=h8hJ3nJ_Wpg
Ingredients:
1kg potatoes
2 tbsp olive oil
4 tbsp Hellmann’s olive oil mayonnaise
4 spring onions, chopped
2 red chillis, sliced
1 lemon juiced
1 handful of chopped coriander
pepper
Method:
Prepare a BBQ heated to 220C
Peel, quarter and boil the potatoes for 15-20mins until tender
Dry out in a colander for 10 minutes.
Toss with oil and roast indirectly in the BBQ for 40 minutes until golden and crispy.
Mix with mayo, spring onions, sliced chilli, lemon juice and coriander. Season with pepper