IRN-BRU's Facebook ads

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IRN-BRU

Add a little Xtra Flavour to your summer 🍍🍦 #XtraFlavours

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IRN-BRU

Oh sweet summer child 👶☀️🍍 #XtraFlavours

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IRN-BRU

Back grilling Scottish punters with some burning questions. 🔥🍽 Scan the QR code on your BBQ pack for a chance to win BBQ goodies. #BBQ

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IRN-BRU

IRN-BRU BBQ Packs + @jack.cooks.ig vegan corn rib 🌽 = 🔥🤤
 
Pick up an IRN-BRU BBQ pack and scan your can for more recipes.
 
Mix ingredients
2 X Corn On The Cob
2 X Can of IRN-BRU
10g Oregano
10g Thyme
3 X Cloves of Garlic
5g Cumin Seeds
5g Smoked Paprika
5g Smoked Salt
2g Black Pepper
1 x Lime
30g Vegan Butter
 
Sauce ingredients
150g Vegan Yoghurt
10g Coriander
5g Mint
 
Recipe
1. Make the marinade by toasting the cumin seeds and crushing them in a pestle and mortar. Finely chop the fresh herbs and garlic before mixing with cumin seeds and other dry ingredients to make the seasoning. Season the corn with 3/4 of the dry marinade and bake at 180° for 15 mins.

2. Combine the other quarter of the dry marinade with IRN-BRU in a pot and reduce until slightly thickened, then whisk in vegan butter.

3. While that is all cooking away it’s time to make our vegan sour cream, finely slice the coriander and mint and mix with the vegan yoghurt and lime juice.

4. Once the corn is finished in the oven take it to the BBQ and brush with that reduced half of the marinade, this is our glaze. Continuously brush with the marinade whilst it grills. (This step only takes a few seconds depending on the heat of the BBQ)

5. Serve up with the vegan sour cream and enjoy with a cold IRN-BRU.

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IRN-BRU

Changing our bio to living the Scottish dream @kurtiouss 🏴󠁧󠁢󠁳󠁣󠁴󠁿 #XtraFlavours

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