750g Aviko Grip 'n Dip Fries
1 portion of pulled BBQ chicken
1 portion of pulled teriyaki pork
1 serving of grilled vegetables
Pulled BBQ chicken (4 servings):
Preheat the oven to 150°C. Pour 150 ml BBQ sauce over 6 chicken thighs, cover with aluminum foil and cook in the oven for 3 hours.
Remove the skin and bones. Shred the chicken with two forks. Mix with the pan juices and season with salt and pepper. Store in the refrigerator.
Reheat in pan before serving. Serve on top of the Grip 'n Dip with strips of iceberg lettuce, grilled cherry tomatoes and flat-leaf parsley. Serve with an extra bowl of BBQ sauce.
Pulled Teriyaki Pork (4 servings):
Preheat the oven to 150°C. Pour 300 ml teriyaki sauce over 2.5 kg of pork fillet, cover with aluminum foil and cook in the oven for 6 hours.
Shred the pork with two forks. Mix with the pan juices and season with salt and pepper. Store in the refrigerator.
Reheat in the pan before serving, seasoning again with teriyaki sauce. Serve on top of the grip 'n dip with pak choi strips, fresh coriander, toasted sesame seeds and lime wedges.
Grilled Vegetables with Lime Basil Mayonnaise (4 servings):
Preheat the oven to 200°C. Cut 1 courgette, 1 aubergine, 2 red peppers and 3 red onions into 2 cm cubes. Toss with 4 tablespoons of olive oil, salt and pepper and cook in the oven for 20-25 minutes.
For the lime basil mayonnaise, put 1 egg, 1 tablespoon mustard, the juice of one lime and 250 ml sunflower oil in a tall container. Mix with the immersion blender and slowly draw from the bottom up until a creamy mayonnaise is formed. Add the leaves of 3 sprigs of basil and puree again. Season with salt and (white) pepper and keep refrigerated.
Arrange the grilled vegetables with rocket and roasted pine nuts on the Grip 'n Dip. Serve with a bowl of lime basil mayonnaise.