The August bank holiday has arrived and, if we are following the ancient Gaelic calendar, so has autumn. Sorry to put a dampener on things. Hopefully the weeks ahead will bring some finer weather and opportunities for al-fresco dining.
This week I wanted to assemble some recipes that are perfect for eating outdoors, but don’t have to be a large ordeal or occasion to put together. I’ve given myself the parameter of 15-minute meals here. Both can be cooked on the barbecue or on the hob inside. The magic of the barbecue for me is the lack of clean-up required afterwards, always a big win in my house.
The first dish is a classic prawn pil pil. It’ll be familiar to anyone who has travelled to the costa in Spain. Essentially, it’s fish or shellfish (in this case prawns) that have been slowly cooked in olive oil laced with garlic, chilli and finished with parsley. Often it is served sizzling, but shouldn’t be, as the heat needed to have the oil sizzle will turn your delicate prawn tails to ping pong balls in no time. The dish originated in southern Spain, where large Mediterranean prawns would be cooked in local oil and garlic, the chillies and peppers provided from North African traders across the water.
The result is a fantastic light dinner. Crusty bread is essential for mopping up the juices and filling up hungry guests. We can’t afford to fill them up with prawns! I’ve added in a simple roast potato recipe using the air fryer as well, to make sure the gang are suitably carb-loaded.
Beauty & the Beast review: On the way home, younger audience members re-enact scenes. There’s no higher recommendation
Matt Cooper: I’m an only child. I’ve always been conscious of not having brothers or sisters
A Dublin scam: After more than 10 years in New York, nothing like this had ever happened to me
Patrick Freyne: I am becoming a demotivational speaker – let’s all have an averagely productive December
The second recipe takes inspiration from the cupboard and Mexico – quite the combination. Bavette is one of my favourite steak cuts. It is often referred to as the “butcher’s cut”, and is cost effective, full of flavour and surprisingly tender once you slice it across the grain at the end. Have a look on YouTube for a video on what I mean here. If the chefs and butchers are singing its praises, you know you’re on to something. I barbecue it here and let it rest for a few minutes before slicing.
Salsa roja is a spicy red tapenade that’s so easy to bang together in a blender, and it can be used on a variety of grilled meats. These simple tacos are another speedy and cost-effective dinner for sunny days. You can bulk them up with the roast potatoes as well if needed.
Irish ingredients inspired by the sun-kissed cultures of Spain and Mexico, enjoy.
Recipe: Prawns pil pil with roasted potatoes and crusty bread
Recipe: Barbecue bavette steak with salsa roja and corn tacos
