These six recipes will make for a different kind of BBQ (Credits: Aldi)
With lockdown rules set to further ease and the weather getting warmer, the return of the good old BBQ is upon us.
No matter what the tradition looks like in your household, there’s nothing quite like sitting in the garden with good company and good food.
But sometimes it’s enjoyable to break from tradition, and that might start with switching up the menu on offer.
Aldi have collaborated with chefs Judy Joo and Mike Reid to create recipes for alternative BBQ dishes for their Raising the Bar-beque campaign.
For a change that’s just as delicious as you regular BBQ lineup, try these six options which go from starters to mains to desserts.
There’s an aubergine side, teriyaki salmon and cookie dough finale in amongst the recipes that will suit a range of cooking skill levels.
Grilled nectarine salad
Something light to start (Picture: Aldi)
Judy’s recipe serves four people.
- 90g rocket leaves
- ¼ cup walnuts, toasted and crushed
- 1 log goat’s cheese, cut into 12 slices
- 2 ripe nectarines, pitted, and cut into eighths
- 1 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
- Make the dressing. In a small bowl, whisk together all of the ingredients until well incorporated.
- Lightly brush the cut sides of the nectarines with oil and place on the grill.
- Grill until marked and slightly softened, but still firm.
- Divide the rocket among four plates and do the same with the nectarine pieces.
- Place three slices of goat’s cheese on each plate and scatter with the walnuts. Drizzle with the balsamic dressing and serve.
Tip: Use unflavoured dental floss to cut the goat’s cheese. It cuts it much cleaner than a knife and keeps the attractive round shape.
A veggie suitable option (Picture: Aldi)
Mike’s recipe serves four.
- 4 aubergines, cut in half
- 1tbsp cumin
- 1 tsp smoked paprika
- 1 lime juiced
- 100ml olive oil
- 1 cucumber, diced small
- 100ml Soya yoghurt
- 1 lime, juiced and zested
- Parsley a few sprigs, fresh
- Score your aubergines using a sharp knife. Make at least a 1cm insert.
- Generously cover the top of the aubergines in olive oil then top with the spices.
- Grill skin side down at least 80% of the way before turning and finishing off flesh side down.
- Mix your cucumber, turmeric, yoghurt and lime together in a bowl. Finish with the parsley and season to taste.
Fillet steak sandwich
One for meat lovers (Picture: Aldi)
Mike’s recipe serves one.
- 150g fillet steak
- 1 egg
- 1tbsp red pepper and jalapeno chutney
- 1 plum tomato, sliced
- 15g rocket
- ½ onion, sliced & sautéed
- ½ tsp Dijon mustard
- 1 tsp mayonnaise
- 1 ciabatta roll
- Grill the steak from room temperature, seasoning generously with salt on your BBQ for about eight minutes making sure your coals are not too hot, you want a nice medium heat. Then rest for at least six minutes in warm place.
- Over a low heat fry your eggs till the white is cooked, but ensuring you have a beautiful runny yolk.
- Assemble your sandwich, basting the bread with your mustard mayonnaise than adding the chutney, the beef cut in half and all your other bits, finishing with rocket on the side.
Cinnamon teriyaki salmon
A sophisticated take on the BBQ (Picture: Aldi)
Judy’s recipe serves four.
- 1 package 500g side salmon
- 150ml Soy sauce
- ½ cup (100g) white sugar
- ½ tbsp (5g) dark brown sugar
- 1 tsp (5g) sea salt
- 1 small wedge (30g) pineapple, peel removed, grated
- 3 good pinches (0.2g) cinnamon powder
- 3 cloves garlic, peeled and grated
- 1 tbsp (15g) ginger, peeled and grated
- 1/8 tsp (0.2g) freshly ground black pepper
Chilli garlic ginger oil:
- 80ml extra virgin olive oil
- 1 red chilli, roughly chopped
- 5 slices ginger
- 4 garlic cloves in skin, crushed
- ½ lemon, cut into 3 wedges
- 5-8 stems tenderstem broccoli, trimmed
- 2 lemons, halved, grilled
- 1 aubergine, sliced, grilled
- 2 packs of Aldi rice (special whole grain, wild & red rice and special quinoa, pumpkin & sunflower seeds rice)
- 1 spring onion, thinly sliced on a bias
- Heat up the grill.
- In a small cast iron pan tip in the soy sauce, white sugar, dark brown sugar, salt, pineapple, cinnamon, garlic, ginger, pepper with 60mL of water (1/4 cup). Whisk together well.
- Place over direct heat and bring to a boil.
- Move to indirect heat and allow to simmer for four to five minutes until sugar is dissolved, and sauce is slightly thickened. Pass the sauce through a sieve to remove any of the solids. Allow the sauce to cool completely. Reserve about 2 tbsp in a small bowl and set aside.
- Place the salmon side in a deep tray and pour the cooled sauce over the fish and allow to marinate for at least one hour and up to overnight.
- Make the chill oil. In a cast iron skillet, place in the oil, chilli, ginger, garlic, and lemon wedges. Place over indirect heat and allow to infuse for thirty minutes, stirring occasionally. Remove from heat and place in a warm place.
- Brush the broccoli with the chilli oil and place on the grill. Grill until charred and marked, flipping as necessary and then remove from heat. Drizzle additional chilli oil over the broccoli, and season with salt as desired to serve.
- Lightly brush the aubergines with the reserved 2 tbsp of the teriyaki sauce and then place the slices on the grill. Cook until charred and softened, about one to two minutes each side. Once cooked remove from heat.
- Brush the sliced lemon halves with oil and place on the grill. Cook until marked and softened for about four minutes and remove from heat.
- Once the salmon is done marinating, remove the fish, shaking off any excess (reserving the sauce) and place in the centre of a large square of heavy duty foil. Wrap the fish completely and place on the grill over indirect heat. Allow to cook for about eight to nine minutes, flip as necessary or until desired doneness.
- Meanwhile, thicken the excess marinade to make a sauce. Tip the reserved sauce into a cast iron pan and place on the grill, whisk in 60ml of water (about ¼ cup). In a small bowl, using a fork, dissolve the corn flour in 1 tbsp of water. Tip this corn flour mixture into the sauce and whisk in well until fully incorporated. Allow to simmer for about four to five minutes. Once thickened remove from heat and keep in a warm place.
- Make the rice according to the package directions, or on the grill in a cast iron pot.
- To serve, remove the salmon from the foil and place on a plate. Serve the rice, broccoli, aubergine, and lemon alongside.
Grilled balsamic basil strawberry sundae
Refreshing and sweet (Picture: Aldi)
Judy’s recipe serves four.
For the strawberry compote:
- 8 tbsp balsamic vinegar
- 6 tbsp brown sugar
- 4 fresh thyme sprigs
- 4 fresh basil sprigs, optional
- 12 large strawberries, halved, and tops removed
For the mascarpone cream:
- 1/2 tub (125g) mascarpone
- 125ml double cream, whipped to soft peak
- 35g icing sugar
- ½ lemon, zest only
For the grilled cake:
- 2 slices of Aldi lightly fruited cake
- Cut two slices about 1 cm thick. Place on grill and cook until marked and slightly toasted. Cut into dice sized pieces.
- Aldi Specially Selected vanilla ice cream
- Aldi Butter Pecans, crushed
- 1 Aldi Oaties Cookies, crushed
- Aldi Caramel Waffles, cut into quarters
- Sprigs of fresh basil, optional
- In a small cast iron pan, tip in the balsamic vinegar, sugar, thyme, and two of the basil sprigs, whisk together until sugar is dissolved. Place on the grill and allow to infuse over indirect heat for fifteen minutes. Brush the strawberry halves with the balsamic glaze and then place on the grill.
- Allow to caramelize and get marked, about one minute. Remove from heat and on to a cutting board, dice the strawberries, and place into a bowl. Pick the leaves off from the remaining two basil sprigs and chiffonade the leaves. Mix the basil chiffonade in with the strawberries.
- Make the mascarpone cream. Whip the double cream to a soft peak, and then fold in the mascarpone and the lemon zest. Put in a piping bag and chill.
- In four sundae glasses, place a spoonful of the strawberry compote on the bottom, top with a few grilled pieces of cake, then pipe in some of the mascarpone lemon cream. Then repeat (strawberry compote, cake, and mascarpone). Finish with a bit more compote, and top with a scoop of ice cream.
- Garnish with crushed nuts, cookie, caramel waffle wedge, strawberry compote and fresh basil sprig if you like.
Double chocolate chip cookie dough
To satisfy chocolate fans (Picture: Aldi)
Mike’s recipe serves four to six.
- 250g plain flour
- 1 tsp baking powder
- 1 tsp sea salt
- 125g butter, unsalted
- 100g light brown sugar
- 100g caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 100g dark chocolate block
- 100g white chocolate chips
- 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 fifteen to eighteen minutes until golden on top but still gooey inside.
- Rest for three minutes on coming out of the BBQ and serve.
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