Autumn BBQ...

Autumn BBQ anyone?

With the hot weather returning to us and the UK set for an Indian summer in September why not try a autumn bbq...

Rib eye steak skewers with a wasabi butter glaze:
Just a hint of wasabi adds a delightful kick to these tasty kebabs
Preparation time: 20 minutes / Cooking time: 12 minutes / Serves 4

Ingredients for the skewers:

• 2 x 300g (10oz) rib eye steaks cut into 12 equal pieces
• 1 red onion, cut into wedges
• 8 chestnut mushrooms
• 4 wooden kebab skewers, soaked in hot water for 10 minutes
• 2 tbsp olive oil

Ingredients for the flavoured butter:

• 50g (2oz) Kerrygold block butter, now softer
• 1 tbsp olive oil
• 1 garlic clove, finely chopped
• Finely grated zest of 1 lemon
• 1 tbsp wasabi paste (or use a strong horseradish sauce)
• Salt & freshly ground black pepper
• Watercress salad, to serve

Method:

• Thread the steak chunks, the onion and the mushrooms onto the skewers, alternating the pieces.
• Brush with olive oil and season with freshly ground black pepper. 
• Cover and chill until ready to cook.
• In a large bowl mix all the ingredients for the flavoured butter together.
• Preheat the barbecue or grill. 
• Barbecue or grill the kebabs for 4-5 minutes on each side, until evenly cooked. 
• Brush with the wasabi glaze and cook for a further 2 minutes.
• Serve with the watercress salad.

Salmon fillets with a garlic, herb and citrus butter:
Fabulous for fish lovers.

Preparation time: 15 minutes / Cooking time: 8 minutes / Serves 4

Ingredients:

• 4 skinless salmon fillets
• 2 tbsp olive oil
• Salt and freshly ground black pepper

Ingredients for the flavoured butter:

• 80g (3oz) Kerrygold butter, softened
• Finely grated zest and juice of 1 lime
• Finely grated zest and juice of 1 lemon
• 1 tsp chopped fresh parsley
• 1 tsp chopped fresh chives
• 2 garlic cloves, finely chopped
• Salt and freshly ground black pepper

Method:

1. Mix all the ingredients together for the flavoured butter, apart from the juice of the lemon and lime.
2.  Once all the ingredients have been mixed, whisk in the lemon and lime juice until it has been incorporated into the butter (the butter must be soft, otherwise the juice will not go into the butter).
3. Preheat the barbecue or grill.
4. Barbecue or grill the salmon for 3-4 minutes per side, brushing with olive oil and seasoning with salt and pepper.
5. Brush the salmon with the flavoured butter and continue to cook for 1 minute on each side.
6. Leave to rest for 2-3 minutes, then brush the remainder of the butter over the fish.

Corn on the cob drizzled with chilli, lime and coriander butter:
Sometimes the simplest foods taste the best – like these delicious corn cobs, basted with a fabulous flavoured butter.

Preparation time: 10 minutes / Cooking time: 30 minutes / Serves 4

Ingredients:

• 4 corn on the cob
• 80g (3oz) Kerrygold butter, softened
• 1 garlic clove, crushed
• ½ red chilli, deseeded and finely sliced
• Salt & freshly ground black pepper
• Finely grated zest of 1 lime
• 4 tbsp chopped fresh coriander

Method:

1. Preheat the barbecue or grill. Meanwhile, cook the corn cobs in boiling, lightly salted water for 6-7 minutes, until tender.
2. Put the butter into a bowl and add all the remaining ingredients, mixing until thoroughly blended.
3. Barbecue or grill the corn cobs for 2 minutes on all sides, until nicely charred.
4. Brush the butter onto the cobs and turn again for another 1-2 minutes until evenly coated.
5. Serve straight from the BBQ or grill, brushing with extra butter if required.

Recipe and photo credit by - Kerrygold