Global Grilling and Big Flavours

I sometimes despair at our home BBQ game here in Ireland. Primarily because of the exciting BBQ offerings I’ve seen overseas on trips to Vietnam & Thailand, the barbeque masters in the deep south in Texas and South America. It’s hard to blame us Irish really as we only get a few chances a year to nail our barbeque game so it’s no surprise our repertoire rarely expands past a few sausages and burgers. But what if your next grill session could be less samey and just a little more exciting? This week’s recipes lean into big, vibrant punchy flavours from around the world– smoky, spicy, herby platters that’ll get you excited to cook outdoors.

BBQ Shellfish with Nam Jim Dressing

First up, BBQ Shellfish with Nam Jim Dressing. The Thai nam jim dressing is killer and I use it on everything this time of year: lime, fish sauce, sugar, garlic, chilli, and coriander – the sort of sauce that hits every corner of your palate- salty, sweet, sour and spicy. Spoon it generously over charred shellfish straight off the grill. I’ve used a mix of prawns, mussels, clams and langoustines, but this recipe is flexible– use what you can get your hands on and use it on grilled meat too. Just avoid delicate white fish unless you enjoy scrubbing the BBQ for hours. 

Get the recipe HERE

Vietnamese Caramelised Chicken Thighs with Spicy Cabbage Salad

Next, a hop to Vietnamese Caramelised Chicken Thighs with Spicy Cabbage Salad. My original recipe here is for cooking it indoors but if you fancy taking the thighs to the grill, it’s easily done and you’ll be rewarded with extra smoky flavour. Swap out the oven method and instead, marinate the chicken thighs in the fish sauce, vinegar, sugar, garlic, ginger and chilli mixture for at least an hour (overnight if you’re organised). When your grill’s up to temp, lay the thighs skin-side down directly over the heat to get that deep caramelisation and a bit of smoky char. Keep the marinade to one side – you can reduce it down in a small pan to serve as a sticky dipping sauce. Turn the chicken a few times as it cooks, brushing with a little extra marinade as you go, until cooked through and slightly charred. Serve as usual with the fresh, crunchy cabbage salad to balance the richness. Grilled this way, it’s perfect for summer gatherings when you want big flavours but still want to keep things casual.

Get the recipe HERE

Yakitori-style Pork Belly Skewers with Black Garlic Glaze and Blistered Green Bean & Cucumber Salad

Finally, Yakitori-style Pork Belly Skewers with Black Garlic Glaze and Blistered Green Bean & Cucumber Salad. Pork belly slices are a regular cut you can now find readily available and fat equals flavour so with regular glazing, these skewers build up a lacquered, sticky crust that’s irresistible. The black garlic glaze adds a subtle sweetness and umami that’s well worth seeking out. Black garlic is made by fermenting whole bulbs of garlic over several weeks in a warm, humid environment. The process allows the cloves to darken and develop a deep, sweet, umami-rich flavour, often compared to balsamic vinegar or tamarind. Serve them with the green bean and cucumber salad – the soy and ginger dressing cuts through the richness of the pork beautifully.

Get the recipe HERE

Whether you’re cooking over coals, gas, or just a hot griddle pan hiding from the rain, these recipes will make it feel like summer wherever you are! And not a burnt sausage in sight!

Photography Credit: Donal Skehan & Tara Fisher

Food Styling Credit: Charlotte O’Connell

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