recipes for healthy living

Tag: barbecue

Summer in the City

A quick trip to NYC to visit my sister in law was a real treat, summer had arrived there, our little one was safe in the care of her Auntie and we were free to wander the streets, enjoy great restaurants, explore the city, meet some mad locals, enjoy drinks at any hour of the day or night and generally feel like we were free and single again.


Now home, summer has arrived here and eating outdoors is my greatest treat. The butcher in Fallon and Byrne has introduced me to Bavette which is a great cheaper meat option for cooking on the griddle or Barbie. Marinate overnight and carve against the grain this delicious cut of meat has become a favourite in our house. Serve with a Tomato Salad with Basil Pesto or my favourite Bloody Mary version and you have a super easy meal full of summer flavour.




Herb Marinated Bavette / Flank Steak
1 bavette or flank enough for 4 (ask butcher to leave in 1 piece)
1 handful each of fresh rosemary and thyme chopped
100ml olive oil
3 cloves garlic chopped and mashed

Mix the herbs oil and garlic
Lay the meat in a shallow dish and pour over the marinade ingredients
Into the fridge, preferably over night
Cook to desired donenes, Cut into slices and serve with tomato salad

Bloody Mary Tomato Salad
1 cup finely chopped red onion
3 tablespoons Sherry vinegar, divided
2 cups small tomatoes of choice halved
1 cup chopped celery (young inner stalks)
2 tbsp capers
1 Tsp horseradish paste
2 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauces (I use Frank’s)
1/2 teaspoon celery seeds
1 tsp brown sugar or coconut palm sugar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and capers.
Whisk remaining 2 tablespoon vinegar, horseradish, worcester, hot pepper sauce and fennel seeds. Slowly whisk in oil. Season Add to bowl with tomato mixture; toss to coat. Season with salt and pepper and the brown sugar as required.

Grilled Pineapple with Mint Creme Fraiche

Pineapple and Zesty lime sugar

Pineapple grilled enhances its natural sweetness, combined with a zesty lime sugar and creme fraiche cut with mint, makes a delicious dessert plate. An easy crowd pleaser, just remember to clean off the barbecue first before you load up the fruit!.

This dish will fill you with many health promoting compounds, minerals and vitamins that are essential for optimum health including bromelain which helps digest food by breaking down protein as well as containing anti-inflammatory, anti-clotting and anti-cancer properties.

Serves 5

1 Fresh pineapple, peeled cored and cut into rings
2 tbsp chopped mint
Creme Fraiche to serve
3 tbsp sugar
zest of 1/2 lime

Mix lime zest and sugar and set aside.
Grill the pineapple rings on a hot barbecue or griddle pan for 2 minutes each side.
Place onto serving platter and sprinkle some of the lime sugar over.
Serve with the creme fraiche and sprinkle over the chopped mint.

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