Now things are finally heating up and small outdoor gatherings are back on the menu, BBQ season is about to be in full swing! We are now experts at making the most of our outdoor spaces, so this year, make sure you’re your BBQ skills reaches expert level with Aldi’s Internationally Awarded delicious and different Irish BBQ meats, delicious treats, fresh salads and sides from Aldi, available in 145 stores nationwide now.
A survey, carried out by Aldi has revealed that:
- Two thirds of Irish people have burnt their BBQ food
- One quarter of Irish people have previously barbecued in the rain
- One quarter of us have undercooked our food on the BBQ!
- One fifth of people say Irish BBQs lack flavour compared to other nations
- Over half of people have spent time improving their outdoor spaces this year
Why not try and improve on your BBQ skills with the following Gourmet BBQ recipes* to really mix things up this summer!
Tandoori Half Leg of Lamb (INDIA)
Prep Time: 30 mins
Cook Time: 2.5 hours
For the lamb:
- Butcher’s Selection Irish Half Leg of Lamb
- 4 tbsp Duneen Dairy Whole Milk Natural Yogurt
- 1 tsp Stonemill Curry Powder
- 4 tbsp Strathroy Fresh Cream
- 2 tbsp Stonemill Paprika
- 1 tsp Stonemill Chilli Powder
- 1 tsp Stonemill Ground Cumin
- 2 tbsp Nature’s Pick lemon juice
- 2 tbsp Solesta Vegetable Oil
- 1 tsp Stonemill Salt
- ½ tsp Stonemill Turmeric
- 1 tbsp Cucina Tomato Purée
- 4 Nature’s Pick Garlic Cloves, crushed
- 2 tsp Nature’s Pick Ginger, peeled and finely grated
For the coriander chutney:
- 100g Nature’s Pick Coriander leaves, roughly chopped
- 3 Nature’s Pick Chillies, roughly chopped
- 1 Nature’s Pick Garlic Clove, roughly chopped
- ½ tsp Stonemill Salt
- 1 tsp Nature’s Pick Lemon Juice
- 1 tsp The Pantry Demerara sugar
- Lightly score the lamb both sides.
- Mix all the remaining lamb ingredients into a smooth paste and rub the marinade generously all over the lamb. Cover and refrigerate for eight hours or overnight.
- Meanwhile, for the coriander chutney, place all the ingredients in a blender and blitz until the mixture become a coarse paste.
- Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.
- Low and slow cook the lamb over wood at about 150 degrees for 2.5 hours
Double Chocolate Chip Cookie Dough (USA) – Yes it’s possible to make a desert on the BBQ!
Serves: 6 people
Prep Time: 20 mins
Cook Time: 20 mins
- 250g The Pantry Plain Flour
- 1 tsp The Pantry Baking Powder
- 1 tsp Stonemill Sea Salt
- 125g Irish Kilkeely Butter, unsalted
- 100g The Pantry Light Brown Sugar
- 100g The Pantry Caster Sugar
- 1 Healy’s Farm Free Range Large Egg
- 1 tsp The Pantry Vanilla Extract
- 100g Moser Roth 70% Cocoa Dark Chocolate
- 100g The Pantry White Chocolate Chips
- Gianni’s Vanilla ice cream to serve
- Measure the flour, salt and baking powder into a bowl, forking together to mix.
- With an electric mixer, or by hand, beat the butter and sugar until you have a light and creamy mixture, then add the vanilla extract and the egg, beating again to incorporate.
- Gently fold in the flour mixture, then, once it’s all mixed in, fold in the chocolate chips.
- Add to cast iron dish and bake in the BBQ for 15-18 minutes until golden on top but still gooey inside.
- Rest for 3 minutes on coming out of the BBQ and serve.
*all recipes devised for Aldi by Chef Mike Reid.