Laid-Back Aperitivo: Small Plates & Summer Sips

The Italians have got a lot of things sussed and summer Aperitivo hour is an essential tradition I am currently applying to get through the summer- particularly if the kids are running wild like in our house. Think smaller plates, big flavours that can be picked at preferably outdoors with a glass in hand. It’s not dinner-dinner, but it still needs to satisfy. These three recipes are ideal for a little aperitivo moment: a little smoky, a little salty, and everything you want alongside a cold spritz or crisp white wine.

Pork Sausage & Fennel Burgers

First up, Pork Sausage & Fennel Burgers. Don’t let the word “burger” fool you- these are more chic sausage sandwiches than backyard BBQ. Using good-quality fennel sausages as your base means you’ve already got built-in seasoning- you can also now buy sausage meat quite readily. The trick here is to amp it up: toasted spices, lemon zest and fresh parsley bring a bit of lift and lightness, while the smoked scamorza melts into a glorious cheese pull. Serve on toasted ciabatta with a pile of jarred roasted peppers and a splodge of lemon-parmesan mayo. And if you’re making the crispy oregano potatoes- use waxy baby potatoes, not floury ones as they’ll hold their shape and give you those golden edges.

Get the recipe HERE

Honey & Thyme Pan Fried Chicken with Shaved Fennel & Parmesan Salad

Next, a dish that’s all about balance, especially when outdoor eating can get a little messy- Honey & Thyme Pan Fried Chicken with Shaved Fennel & Parmesan Salad. Thin ribbons of fennel (use a mandoline- you can buy simple hand held ones which are far less scary than the bigger ones with a built in stand) dressed simply with lemon and oil, then topped with pine nuts and good parmesan. On the chicken side, the sauce does all the heavy lifting- butter, mustard, vinegar, honey- coming together in the pan with no faff. If your thyme is looking tired, don’t be afraid to throw in a few sprigs of rosemary or even sage instead- whatever is looking good from the garden.

Get the recipe HERE

Griddled Blackened Prawn Tacos with Mango Salsa, Pickled Red Onion and Coriander Lime Crema

And finally, the showstopper: Griddled Blackened Prawn Tacos with Mango Salsa, Pickled Red Onion and Coriander Lime Crema. If you’re feeding a crowd, put all the elements down the middle of the table and let people build their own. The prawns are fast, punchy and made for high heat, so get the pan smoking hot and don’t crowd it- cook in batches if you have to. The crema might sound like extra work but it’s just a blitz-and-stir situation, and it’s what brings everything together. Do not skip the pickled onions, they take ten minutes, but they’ll cut through the sweetness of the mango and the richness of the prawns. Toast your tortillas properly, the best way is with tongs over an open flame and keep them wrapped in a clean tea towel, and you’ll be glad you did.

Get the recipe HERE

Small plates, big flavours, and a solid excuse to take it easy.

Photography Credit: Donal Skehan

Food Styling Credit: Charlotte O’Connell

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