Summer is here and the BBQs are out. If you are tired of the same burgers and sausages then take a look at some tasty BBQ recipes put together by Ballymaloe Foods.
Maxine Hyde of Ballymaloe Foods said: “The summer is in full swing now and it’s certainly BBQ season. We are all spending more time at home and eating well is so important. Long days at home calls for some delicious food. We’ve created quick, simple, and tasty BBQ recipes that are perfect to keep the family happy.”
At Ballymaloe Foods, we’re on a mission to help you create meals that are: convenient, nutritious, and tasty. Here we have compiled four of our easiest and most favourite BBQ recipes.
Steak Sandwich
- 250g/ 8oz Strip Loin Steak
- A little A Little Olive Oil
- Salt & Pepper
- 1/2 Red Onion
- 2 Handfuls of Salad Leaves (rocket, spinach, chard, lambs leaf…)
- Wholegrain mustard
- 2 whole wheat rolls or your favourite sandwich bread (sourdough, ciabatta, country white, baguette…)
- Ballymaloe Steak Sauce
Instructions
- Marinate the steak in advance with some olive oil, salt and pepper and refrigerate. When ready allow the steaks to come to room temperature before cooking.
- Heat a griddle pan until nice and hot and then add the steaks. For medium rare cook 3-4 minutes per side, depending on thickness.
- For the final moments cooking try basting the steak with some Ballymaloe Steak Sauce and turning to caramelise the edges. When the steak is cooked, remove it from the pan and allow to stand for about 10 minutes. The secret to a juicy steak is to let it rest before eating.
- Slice the onion into half moons. Spread mustard on one side of the roll and add salad leaves and sliced onion. Slice steak and place pieces on top of onions, finish with Ballymaloe Steak Sauce and enjoy!
Recipe Notes
Tip: After cooking rest your steaks! Rest your steaks onto an upturned plate placed on top of another plate and leave them for a few minutes in a warm place. The secret to a juicy steak is to let it rest.
Chicken Drumsticks with a twist
Ingredients
- 16 Chicken Drumsticks
- 4 tbsp Mayonnaise
- 4 tbsp Ballymaloe Pepper Relish
Instructions
- Mix Ballymaloe Pepper Relish and mayonnaise to create your BBQ dip.
- Cook the drumsticks on a hot BBQ for 25 minutes, turning regularly to ensure the chicken cooks evenly on all sides. To check that the chicken is cooked through, cut into the thickest piece and ensure juices run clear.
- Serve a platter of drumsticks with Ballymaloe Mayo dipping sauce.
Recipe Notes
Tip: Chicken can be cooked ahead in the oven and finished on BBQ if you prefer.
Chicken and Chorizo Bun
Ingredients
- 2 Chicken Breasts
- Salt & Pepper
- A Little Olive Oil
- 225 g Chorizo Sausages
- 4 Handfuls of your favourite salad leaves and herbs (Rocket, spinach, lambs leaf, gem, chive, parley)
- Ballymaloe Honey and Mustard Dressing
- 4 Soft white or wholemeal buns
- Ballymaloe Original Relish
Instructions
- Heat the BBQ grill to medium-high. Season the chicken breasts with salt and pepper and a little olive oil.
- Place the chicken on grill (if using skin-on chicken, place skin side down on grill). Grill chicken, without turning for 6 to 10 minutes. Flip and grill for 8-10 minutes or until cooked through.
- Cook the chorizo sausages for 10-15 minutes depending on their thickness. It is nice to split the chorizo sausages length ways and griddle each side for the final minute.
- Toast the buns on the BBQ if you like. Toss the salad leaves in Ballymaloe Honey Mustard Dressing.
- To assemble, to each bun add the salad leaves, pieces of BBQ chorizo, slices of chicken and top with Ballymaloe Relish.
Baked Potato with grated cheese and relish
- A large potato (Golden Wonder or Records are good)
- salt and pepper
- A handfull of grated cheddar
- A sprinkle of finely sliced spring onions
- Ballymaloe Relish
- Some fresh green leaves
- Ballymaloe French Dressing
Instructions
- A baked potato is easy peasy to do. So for those who can’t cook at all, this is a good one to start with. It’s this simple: turn on the oven to 180ºC/gas 4. Scrub the potato, prick it with a knife and put it in the oven. Wait for about an hour (this depends on the size of the spud) and when it’s soft in the center it’s ready. With the point of a sharp knife cut a large cross, a few centimeters deep, on the top.
- Open the potato on a plate, season with a sprinkle of salt and pepper, add a knob of butter, sprinkle with a little cheddar cheese and spring onions, pop a spoon of Ballymaloe Relish on top. Serve with a green salad drizzled with a little Ballymaloe French Dressing. That’s it! Once this is mastered and you’re looking for a greater challenge, add a few crisp lardons of bacon or some avocado.
ABOUT BALLYMALOE FOODS
In 1990, Yasmin Hyde began producing Ballymaloe Relish in her kitchen, using her mother, Myrtle Allen’s, recipe. Since then, the family-run business has been on the exciting journey of bringing delicious tasting products to kitchens all over the world. It continues to grow and now produces a range of relishes, sauces and pickles in their purpose built kitchens located in Little Island, County Cork. Ballymaloe Foods has always been a progressive company in the areas of lean manufacturing, low water usage, recycling, community support and renewable energy.