Barbecue season recipes

Helmann’s, Ireland’s favourite mayonnaise, is celebrating summer with its revamped website,, developed especially for the Irish barbecue season. The company has provided a range of delicious recipes to make your next barbecue a tasty affair.

Baked potatoes with goat’s cheese, mayonnaise, chilli, lemon, and parsley


Four medium sized sweet potatoes; two tablespoons of olive oil; salt and pepper.

Filling: five tablespoons of Hellmann’s Lighter than Light Mayonnaise; 100g of soft goat’s cheese, crumbled; one small bunch of parsley, chopped; one large red chilli, deseeded and finely chopped; one lemon, zested and juiced.


Preheat the oven to 180°C/350F/gas 4. Place the sweet potatoes on a baking tray and coat with the olive oil and season.

Put the potatoes in the middle of the oven and cook for 40 minutes or until the potatoes are soft to the touch. While you are waiting for the potatoes to cook, place all of the other ingredients in a small bowl and stir a couple of times, trying not to break up the goats cheese too much.

Once the potatoes are cooked remove from the oven and leave to cool for a couple of minutes, then cut them half way through and open them up slightly. Divide the filling between the potatoes and serve.

Striploin steak, red onion and rocket baguettes with a mustard and mayonnaise dressing


Four striploin steaks, fat removed 150g/ 200g each; two tablespoons of olive oil; two red onions sliced; two tablespoons of balsamic vinegar; one French stick, split and cut into four; one small bag of rocket, washed; a little salt and pepper.

Mustard and mayonnaise dressing: four tablespoons of Hellmann’s Light Mayonnaise; one tablespoons of Dijon mustard.


Place the steaks in a shallow dish and brush on one tablespoon of the olive oil and then season with salt and pepper.

In a medium sized frying pan, fry the onions with the rest of the olive oil for five to eight minutes or until caramelised, then season with salt and pepper, add the balsamic vinegar and cook for another minute or until the onions start to fry again

In a small bowl, mix together the Hellmann’s Light Mayonnaise and Dijon mustard. Preheat a griddle pan or BBQ.

Grill the steaks for one to two minutes on each side or until cooked to your liking; cut each steak into strips and divide between the baguettes. Top with the dressing, red onions and rocket. Sprinkle with a little more black pepper and serve.

Warm Coronation potato salad


Four tablespoons of Hellmann’s Light Mayonnaise; 500g new potatoes cut in half; four tablespoons of low fat natural yogurt; one tablespoons of mild curry powder; one lemon, zested and juiced; one tablespoon of mango chutney; one ripe mango, peeled and diced; salt and pepper; one bunch of spring onions, chopped; small bunch of coriander, chopped; small bunch of mint, chopped (optional ).


In a medium sized pan bring the new potatoes to the boil, adding a little salt. Cook for 15 to 20 minutes or until cooked, drain and set aside to cool slightly. In a medium to large bowl mix together the Hellmann’s Light Mayonnaise, yoghurt, curry powder, lemon zest and juice, chutney and mango.

Add the potatoes to the bowl and stir in well and season. Now add the spring onions, coriander and mint, mix well and serve.

Spicy potato wedges


Four medium potatoes, each cut into six wedges. Seasoning mix eg one teaspoon of ground cumin and half a teaspoon of paprika; a sprinkling of black pepper; one tablespoon of olive oil and one dollop of Hellmann’s Real Mayonnaise.


Preheat the oven to 200°C/400F, Gas 6 . Par-boil the potato wedges for 10 minutes. Drain, then place in a bowl and sprinkle with the seasoning mix, a little pepper and oil. Toss well together and arrange in a single layer on a baking sheet.

Cook in preheated oven for 20 to 25 minutes or until crisp and golden brown. Serve with a dollop of Hellmann’s Real Mayonnaise.



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