Burgers, charcoal and Motilium at the ready! It’s seven scrumptious barbecue recipes from seven tong-tastic, grill-focused venues dotted around Cork city and county.
Many people plump for beer at these casual, unfussy events, but tons of wines can hit the spot just as well. The main “rule” to bear in mind is to avoid wines that are overly dry, subtle, austere or expensive – fruity, robust wines are the way to go.
So leave your Lynch-Bages and Puligny in the cellar and opt instead for accessible, outgoing styles like Rioja Crianza, Malbec, Zinfandel, New World Sauvignon, Rueda and Prosecco. For the perfect synergy, then, you could always plump for our BBQ Barbera.
Here’s the grub!
1. Chicken Bang Bang | Hamlets, Kinsale
4 chicken breasts, diced
5 fl oz white wine vinegar
5 oz fresh ginger, chopped
10 garlic cloves, crushed
1 tsp mixed dried herbs
1/2 tsp salt and 1/2 tsp pepper
1 fl oz olive oil
Flaked almonds, toasted
12 bamboo skewers, soaked in cold water
Combine all ingredients in a bowl and leave to marinade overnight.
Place 3-4 pieces of chicken on each skewer and cook on a BBQ. Sprinkle with almonds. Devour!
2. Asian Monkfish Parcels | The Overdraught, Minane Bridge
400g monkfish tail, seasoned and quartered
Juice ½ lime
4 cloves garlic chopped
Coriander leaves, roughly chopped
Fresh ginger, chopped
1 tsp fish sauce
Combine all ingredients, and place the fish pieces on 4 squares of tinfoil, and seal. Add to slow-cooking part of BBQ and cook for 25 mins. Serve!
3. Chicken Stuffed with Mozzarella and Chorizo | Rochestown Inn, Rochestown
1 chicken breast
3 slices chorizo
1 mozzarella ball, divided into 4
Butterfly the chicken by cutting down one side with a sharp knife and opening out flat. Place under cling film and flatten with a rolling pin. Place the chorizo and mozzarella inside. Season, before folding the chicken over again. Use a cocktail stick to hold both sides together. BBQ for about 4 minutes each side and serve chips. Delicious!
4. Gourmet Burger ‘n’ Salsa | McCarthy’s Bar & Bistro, Model Farm Road
200g minced brisket (beef)
½ yellow pepper
15 g pine nuts
Cracked black pepper
½ Spanish onion
½ red onion
Salt and black pepper
For salsa, dice tomato, cucumber and red onion; combine in bowl with basil, seasoning and lime juice. For burger, fry diced yellow pepper and onion, and add pinenuts towards end. Mix this with mince, season and shape into burger. Leave to rest for 10 mins. Have a glass of wine. BBQ burgers for 7 mins, flip, and 3 mins. Leave to rest for 1 more min and serve with a toasted bap, crunchy lettuce and fresh salsa.
5. Red Cabbage Slaw | Indigo Brasserie, Cork City
1 cup mayonnaise
6 tbsp sugar
6 tbsp cider vinegar
2 small head red cabbage, shredded
2 medium onion, chopped
1.5 cups golden raisins
8 tbsp pecans, chopped
Combine the mayonnaise, sugar, and vinegar; set aside.
In a bowl, combine the cabbage, onion, raisins, and pecans. Toss to mix, then stir in the mayo blend (add more mayo if needed).
6. Monkfish, Salmon and Tiger Prawn Brochette | Coughlans Bar, Cork City
2 monkfish tails.
1/3 side of salmon
20 tiger prawns
3 red onions, quartered
2 red and 2 yellow peppers
40 g of fresh coriander
8 juicy tomatoes.
Bunch of scallions.
3 hot chilli peppers.
Cracked black pepper
3 garlic, minced
First make the marinade. Dice tomatoes, drain juice. Slice scallions. Chop coriander. Juice limes. Dice chillies. Mix and season these ingredients. Cover and refrigerate for 4 hours.
Next, roast peppers until soft, remove skin and chop roughly. Roast red onions until soft, allow to cool. Cube fish into 2″ cubes.Thread seafood and vegetables onto soaked skewers and marinade for 4 hours. Cook on a med-hot BBQ for 6-8 minutes. Serve to ohhs and aahs!
7. Boardwalk-Style Barbecue Steak | The Boardwalk Bar & Grill, Cork City
Mixed peppercorns (pink, green, black), ground
1 garlic clove, chopped
Sprig of thyme
1/2 cup Worcestershire sauce
1/2 cup vegetable oil
Lime juice and zest
1/2 cup sticky BBQ sauce.
Combine all ingredients in bowl. Add steaks and marinate in fridge for 12 hours. Fire up BBQ and cook steaks for 2 mins on each side – aim for medium-rare. Remove steaks and allow to rest for 3 mins, to increase juiciness and allow the meat fibres to relax. Tuck in.