Paul says: "This is a lovely way to eat fresh fish... Fish can be quite tricky to cook on a barbecue as it sticks really easily. So to remove any fear I'm cooking the mackerel on a foil tray. Just treat it like a frying pan. If you're feeling brave however, just brush the fish with a little oil and make sure the bars of the barbecue are really clean".
Paul Flynn provides this summer BBQ recipe, using Lidl Ireland products! "I love having these with rosemary fries," Paul adds.
From: The Afternoon Show
Fire up the coals to enjoy that bit of summer with a BBQ dinner.
Coriander is a spice that permeates South African cooking, from our traditional boerewors sausage through to our cured meat speciality, biltong. The seeds have quite a different flavour from the fresh leaves. To get the most flavour, dry fry the whole seeds until you can smell them, then grind them down with a mortar and pestle or in a spice grinder.
Bison Bar & BBQ offer this simple recipe for a great BBQ side or hors d'oeuvre.
This is my favourite burger recipe. Just the smell of them grilling drives my senses wild. The black pudding gives the perfect amount of fat to the burger and fantastic flavour, so there’s no need for extra salt and pepper. There are five optional toppings, which you can serve all at once if you like!
For a delicious French-inspired treat, the Pain de Gêne (which translates to ‘almond cakes’) are deliciously rich and taste as good as they look!