Friday 18 October 2019

Try these cool recipes for a hot summer

Tired of the barbecue? Ireland's favourite chefs share four great alternatives for balmy days, writes Arlene Harris

Neven Maguire's warm steak salad
Neven Maguire's warm steak salad

Everyone loves a barbeque but with wall-to-wall sunshine over the past few weeks, some people might be looking for an alternative to the grill. So we asked some of our top chefs for their favourite summer recipes which are easy to prepare, light and fresh and taste delicious.

Richard Corrigan's buttered crab and mushrooms on toast

"This is such an easy dish to do. If you're feeling really lazy just buy picked crab meat, which should be available from most decent supermarkets and fishmongers, and this recipe will take just minutes to prepare."

Neven Maguire
Neven Maguire


100g wild mushrooms

Olive oil

100g butter, in dice-sized cubes

Richard Corrigan's buttered mushroom and crab on toast
Richard Corrigan's buttered mushroom and crab on toast

2tbsp white wine

2tbsp white wine vinegar

4 slices of soda bread

200g fresh crab meat

Richard Corrigan
Richard Corrigan

Sea salt and freshly ground black pepper

Small bunch of samphire


Take the butter out of the fridge about 30 minutes before preparing the dish. You don't want it to be too solid, but don't let it get too soft.

Catherine Fulvio's beetroot and prosciutto salad
Catherine Fulvio's beetroot and prosciutto salad

Don't wash the mushrooms as they will contain quite a lot of moisture as they are. Just clean them carefully and trim.

Slice the mushrooms and cook in a little olive oil. If they release a lot of moisture, let it evaporate and the flavour will become concentrated.

When they are tender, add the samphire and cook for another minute. Set aside and keep warm.

Put the wine and vinegar into a non-reactive saucepan. Over a high heat, reduce quickly to half of its original volume.

Lower the heat and whisk in the butter, one cube at a time until you have a nicely emulsified sauce.

Catherine Fulvio
Catherine Fulvio

Put the soda bread under a hot grill to toast.

Stir the crabmeat into the buttery sauce and let it warm through. Now add the mushrooms and samphire.

Add salt and freshly ground black pepper to taste.

Rachel Allen's lamb, bean and feta salad
Rachel Allen's lamb, bean and feta salad

Spoon onto the slices of toasted soda bread and serve straight away.

Catherine Fulvio's beetroot and prosciutto salad

"The combination of Italian flavours and textures makes this a healthy and summery salad - and it looks great too; almost too good to eat."


Extra virgin olive oil

100g prosciutto de Parma

100g French beans, sliced diagonally into thirds

Rachel Allen
Rachel Allen

For the Dressing

Red chilli finely, chopped

60ml extra virgin olive oil

1tsp Dijon mustard

1 orange, juice and zest

Pinch of sugar

Salt and freshly ground black pepper

Generous bunch of salad leaves or spinach

2 beetroot, steamed and thinly sliced

2tbsp toasted hazelnuts, roughly chopped to garnish


Heat a little oil in a large frying pan over a medium heat and fry off the strips of prosciutto until crispy. Set aside on a clean plate.

Bring a saucepan of water to the boil and blanch the beans for 3 minutes until slightly tender.

Drain and refresh by placing in cold water.

To prepare the dressing, whisk together the chilli, oil, mustard and orange juice and zest.

Add a pinch of sugar and season with salt and freshly ground black pepper.

To assemble, place the rocket leaves on a large platter and arrange the beetroot on top.

Sprinkle the beans in between. Spoon some of the dressing over and pour the rest into a small jug to serve on the side. Lightly break up the crispy prosciutto and arrange on top.

Sprinkle over the toasted hazelnuts and serve.

Rachel Allen's lamb, bean and feta salad

"I created this with some leftover lamb - it has delicious flavours and is ideal for a midsummer lunch or supper."


300g cooked lamb

1 x200g tin of beans (black eye, butter or cannellini) drained

110g salad leaves

Small handful of mint leaves

24 small black olives

200g Feta cheese, crumbled

For the dressing

4tsp redcurrant jelly

2tsp red wine vinegar

4tsp extra virgin olive oil

Salt and freshly ground black pepper


First make the dressing by placing the redcurrant jelly in a small bowl, add the vinegar and olive oil - season with a little salt and pepper and whisk together.

Carve or tear the lamb into thin slices and toss lightly with beans, salad and mint leaves on one big platter.

Scatter the olives and crumbled feta cheese on top.

Drizzle over the dressing and serve immediately.

Neven Maguire's warm steak salad with horseradish mustard

"We are very lucky to have the best grass fed beef [in Ireland] so both the salad and steak will make this a truly tasty summer meal."


1 tbsp rapeseed oil

4 x 200g striploin steaks, trimmed

150g mixed salad leaves

1 large carrot, cut into thin strips

1 beetroot, peeled and cut into thin strips

1 red onion, thinly sliced

Celeriac, peeled and cut into thin strips

8 micro-greens, to garnish

for the dressing

1 garlic clove, crushed

2 tsp creamed horseradish

1 tsp Dijon mustard

2 tbsp extra virgin rapeseed oil

1 tsp balsamic vinegar

1 tsp chopped fresh coriander

4 tbsp beef stock

Sea salt and freshly ground black pepper


Remember to take your steaks out of the fridge at least 30 minutes before cooking to allow them to come back up to room temperature.

To make the dressing, place the garlic, horseradish and mustard in a bowl, then whisk in the extra virgin rapeseed oil and balsamic vinegar to form a dressing. Season to taste and add the coriander.

Set aside until needed.

Heat the rapeseed oil in a large, heavy-based frying pan over a medium heat. Season the steaks, add them to the heated pan and fry for 4 minutes on each side, turning once, for medium rare.

Remove from the pan and transfer to a plate. Cover loosely with foil to keep warm and leave to rest for 10 minutes.

Add the beef stock to the frying pan that you've cooked the steaks in. Bring to the boil and reduce by half, scraping the bottom of the pan with a wooden spoon to remove any sediment.

Whisk into the dressing. Place the salad leaves and vegetables in a large bowl and lightly coat with the dressing.

Divide among plates, then carve the steaks into thin slices and arrange on top. Drizzle over any remaining dressing and garnish with the micro greens and the edible flowers, if using, to serve.

Irish Independent

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