Summer Barbecue Recipes
The warmest and sunniest season is upon us, and what a better way to spend time with your friends and family than organising a good old barbecue. If you would like to treat your guests, but also want to have a good time yourself, take a look at these recipes (scaled for 8 people). These simple, but delicious dishes and drinks are bound to make your barbecue one for the books!
Grilled Avocado Caprese Crostini
Start off your barbeque with some delicious mini sandwiches. For eight people you’ll need:
- 16 pieces thick sliced breas loaf
- olive oil
- 2 avocado, sliced thinly
- 500g cherry tomatoes, halved
- 200g bambini bocconcini or mozzarella balls
- 1 cup basil leaves, divided
- balsamic glaze
- Toast the bread. Drizzle a little bit of olive oil on the pieces of bread and put bread slices in a preheated oven (150 – 175 degrees).
- Top the bread slices with a half of the basil leaves, add the avocado slices, halved cherry tomatoes and mozzarella. Season with some salt and pepper and return to the oven for another 3-5 minutes.
- Chop the remaining basil and sprinkle it over the crostini. Drizzle a bit of balsamic glaze to serve.
Recipe by Karina @Cafe Delites
The Classic Burger
No barbeque is complete without some good burgers. Burgers can of course be made in many different ways so go for the taste that you prefer. Generally speaking though, to create the perfect burger you’ll need:
- bread buns
- patties (80 % lean chuck, fresh)
- sauce – ketchup or salsa
- toppings – tomato, onion, cucumbers, yellow cheddar cheese, green salad, bacon (and anything else your heart desires)
- Brush on a bit of butter to the fresh bread buns and toast until the grill marks get visible.
- Create the patties with damp hands by forming them into about 2cm thick patties, making them a bit ticker than the buns. To ensure the patties stay juicy while grilling, avoid pressing down on the buns while grilling.
- You’ll want to avoid saggy buns so make sure to put the sauce on the patty and then stock the other toppings on top.
Recipe by Mary Kate Frank @Country Living
Grilled Potato Salad with Bacon
Adding a potato salad to the mix is without a doubt going to skyrocket your barbeque to a different planet! Here’s what you need for this deliciousness:
- 1,5kg baby Yukon gold potatoes (halved)
- Kosher salt
- black pepper
- 6 tbsp. olive oil (3 + 3)
- 6 slices bacon cut into a 1cm pieces
- 2 garlic cloves, very finely chopped
- 1/4 cup apple cider vinegar
- 2 tsp. firmly packed brown sugar
- 8 scallions
- 2 tbsp. fresh marjoram, plus more for garnish
- Put potatoes in a saucepan filled with cold salted water. Boil for about 15 minutes or until the potatoes are easily pierced with a fork. Afterwards leave them to cool down, transfer to a bowl and toss with about 2 tbsp of oil.
- In the meantime you can put the bacon in a large skillet and cook on medium heat for about 6 minutes or until crisp. Set the bacon (except for 1 tablespoon) aside on a separate plate.
- Use the remaining bacon in the skillet (off heat) by adding garlic, vinegar, brown sugar, and the remaining 4 tbsp of olive oil. Finish by adding some salt and pepper to taste and transfer to a bowl.
- Grill the potatoes cut-side down for about 2 minutes or until lightly charred. Then grill the scallions for about 5 minutes and chop them afterwards.
- Take a big bowl and fill it with the potatoes, scallions, and marjoram with the dressing. Let that stand for about 5 minutes before adding bacon, seasoning with salt and pepper and garnishing with marjoram. Serve and enjoy!
Recipe by Virginia Wills @Country Living
With all that food you’ll also need a refreshing drink! Try making the Ginger-Peach Soda, this recipe is alcohol free, but you always have the option of adding a shot of vodka or white rum if you’d like to make a more fun drink!
- 1 c. sugar
- 2 tbsp. fresh ginger (minced)
- 2 peaches (very ripe)
- 2 L soda
- 16 fresh mint leaves
- ice cubes
- Put the sugar and ginger in one cup of water and bring it to a simmer over medium heat. Remember to stir so that the sugar can dissolve. Remove the syrup from heat, cover, and leave it for about 30 minutes.
- Filter the syrup through a fine-mesh sieve and press down on the ginger with a spoon to extract it’s flavour. Refrigerate.
- Take 8 tall glasses and distribute the peach slices. Try lightly pressing on them with a spoon so they release some of their juice. Add ice cubes and pour over about 2 tbsp of the syrup to each glass (you can refrigerate the rest of it for up to two weeks). Top with soda, add a straw and garnish with 2 mint leaves.
Recipe adopted from: The Perfect Peach: Recipes and Stories from the Masumoto Family Farm by Marcy Masumoto, Nikiko Masumoto, and David Mas Masumoto.
Now that you’ve conquered the ultimate BBQ recipes of this summer, take a look at the venues where you could host it! All of our Party Houses were designed to for you to spend quality time with your loved ones in nature! Happy summer!Let's stay connected: