Our Favourite Summer Barbeque Foods

Summer is officially here – we’ve got the sunshine and blue skies! But it’s still Ireland, so we better make the most of the summer weather while we have it. At Yeats Tavern restaurant, we’ve got the best recipes to share with you, for your perfect barbeque party.

Our recipes are quick and easy to make on your barbeque at home, and more importantly, they taste great, will help add to a great summer and make the most of our unpredictable weather!

Hawaiian Beef Burgers

Beef sliders are great fun to make and eat!

Select fresh lean burgers from your butchers, and place on a heated and prepared barbeque grill. Cook for about 5 mins on each side. About halfway through cooking time, grill a pineapple slice per burger, and turn regularly. Add bread baps to the grill to toast.

Once everything is cooked and toasted, place burgers in the baps, and top with the pineapples and slice of cheddar cheese.

Lime Chicken Curry kebabs

Try these kebabs for a zingy and delicious treat that’s easy to make.

Chop chicken breasts into bite sized pieces, then make a marinade using a mix of a handful of fresh mint and coriander, 2 red chilies, 2 garlic cloves and lime juice mixed in a food processor,then mix in a little olive oil to loosen. Cover the chicken with the marinade and let rest for 1 hour.

Chop a selection of vegetables – courgette stips, peppers and onions. Skewer the chicken with the vegetables. (Remember to soak your wooden skewers in water for 20 minutes before using to avoid splinters!)

Place skewers on a hot grill, and barbeque for 5 – 7 mins turning regularly, or until chicken is cooked through.

Salmon Salad with Wedges and Green Pesto

This is a nice, light alternative to traditional barbeque foods.

To make the pesto, pulse 3 handfuls of basil, a half clove of garlic, 1 handful of toasted pine nuts in a food processor, until thoroughly mixed. Then place in a bowl, and add grated Parmesan and olive until you are happy with the flavour.

For the potato wedges, cut 2-3 potatoes into wedge shapes, spray with an olive oil and sprinkle with dried chili flakes and rosemary. Place in the oven on a medium to high heat for about 45 mins.

For the salad, layer baby salad leaves, sun-dried tomatoes, sunflower seeds, smoked salmon, and the potato wedges. Serve pesto to the side and enjoy!

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