Birds Eye

If you want to spend less time cooking and more time relaxing, Birds Eye is here to help you cook up some quick and tasty summer meals. At ASDA, we stock a range of Birds Eye products that are ready to go straight from the freezer to the BBQ or grill - what could be easier?

Looking for some great food ideas to serve for your barbecues and summer meals?

Why not try these exciting recipes using some Birds Eye family favourites? Also, did you know that Birds Eye beef burgers and chicken fillet burgers can be barbecued straight from frozen? So the next time the sun shines, you can be prepared.

Simply Gourmet Aberdeen Angus Burger

Simply Aberdeen Angus burger ciabatta with lettuce, tomato, onion and guacamole. Simply Gourmet Aberdeen Angus Burger

Ingredients

1 Birds Eye Aberdeen Angus Burger
1 ciabatta roll
lettuce and tomato
sliced onion
guacamole
cherry tomatoes
coriander

To prepare the Aberdeen Angus Burger

Cook the Aberdeen Angus burger as per pack instructions. Slice and toast the seeded burger bun. Top the base of the bun with lettuce onion and tomato. Place the burger and guacamole on top. Garnish with roasted cherry tomatoes and a sprig of coriander. Approx per serving: Energy: 735 calories Fat: 53g.

Serves 1. Prep/cooking time: 20 minutes.

TIP: Throw the burgers straight on the BBQ from frozen.

For the Guacamole

1 avocado
½ chopped red onion
1 red chilli
1 crushed clove of garlic
lemon juice
chopped coriander

Finely dice 1 red chilli and add to the chopped onion. Cut the avocado length ways, remove the stone, remove the flesh from skin with a desert spoon and roughly chop. Add all the ingredients into a bowl mix and season to taste.

Hot N Spicy Fajitas

Hot and spicy chicken grill strips wrapped in a warm soft flour tortilla served with salad and a yoghurt dip. Hot N Spicy Fajitas

Ingredients

2 Birds Eye Hot N Spicy Chicken
shredded lettuce
4 tortilla wraps
1 sliced red pepper
¼ cut cucumber

Instructions

Cook the hot n spicy chicken as per pack instructions and slice. Heat the wraps as per pack instructions. Fill the wraps with shredded lettuce, a few slices of chicken, red pepper and cucumber.

Serves 2. Prep/cooking time: 30 minutes.

TIP: Buy a ready-prepared dip.

For the yoghurt dip

200 g tub of low fat yoghurt
bunch of chopped chives
salt and pepper
dash of lime juice

Mix all ingredients and season with the lime juice and milled pepper.

Petits Pois, Tuna and Rice Salad

Tuna and rice salad with peppers, tomatoes and petits pois dressed with an olive oil and coriander seasoning.

Ingredients

250 g (9 oz) Birds Eye Petits Pois
25 g (1 oz) red pepper, finely sliced
25 g (1 oz) yellow pepper, finely sliced
25 g (1 oz) green pepper, finely sliced
130 g (4½ oz) tomatoes, chopped
handful fresh coriander, chopped
340 g (12 oz) rice, cooked
270 g (9½ oz) tinned tuna in oil
1 tablespoon red wine vinegar
juice of ½ a lime
3 tablespoons olive oil (use the oil from the tinned tuna if possible)
salt
freshly ground black pepper

Instructions

Mix the peppers, tomatoes, coriander, rice and petits pois together. Add the strained tuna. Dress with the vinegar, lime juice and oil, and season. Mix gently and serve. Nutrition info (per serving): 418 calories 18 g fat.

Serves 4. Prep/cooking time: 30 minutes.

TIP: Try adding a handful of frozen Birds Eye Petits Pois to any salad 15 minutes before serving.

Chicken Dipper Kebabs

Grilled skewers of crispy chicken dippers, courgettes, cherry tomatoes, button mushrooms and bacon.

Ingredients

16 Birds Eye Chicken Dippers
200g (2oz) courgettes cut into bite sizes pieces
120g (8oz) cherry tomatoes
120g (8oz) button mushrooms
120 g (4oz) slices of streaky bacon, rolled
30ml (2tbsp) sunflower oil

Instructions

Place the chicken dippers with the vegetables and bacon rolls alternatively on kebab sticks. Brush with the oil and grill under a hot grill, turning once for about 10 mins. Served with a salad garnish and a dip of your choice. Approx per serving: Energy: 345 calories, 24g fat.

Serves 4. Prep/cooking time: 20 minutes.