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Donal Skehan’s grill-tastic barbecue recipes: Kogi-style kimchi hot dogs, soy ginger steak and shellfish with nam jim dressing

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Kogi Kimchi Hot Dog. Picture: Donal Skehan

Kogi Kimchi Hot Dog. Picture: Donal Skehan

Soy Ginger BBQ Steak. Picture: Donal Skehan

Soy Ginger BBQ Steak. Picture: Donal Skehan

BBQ Shellfish with Nam Jim Dressing. Picture: Donal Skehan

BBQ Shellfish with Nam Jim Dressing. Picture: Donal Skehan

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Kogi Kimchi Hot Dog. Picture: Donal Skehan

Barbecue season is well and truly upon us and I have three recipes this week to help you side-step the blackened sausages and the half-eaten hamburgers with recipes aimed at taking your grill skills to the next level. My own outdoor cooking has been stepped up in recent years. Between living in the perma-sunshine of Los Angeles, where grilling was a weekly activity, and a lockdown obsession of lighting fires to keep my mind occupied, I feel confident sharing some recipes that are truly worth lighting the coals!

First up, don’t overlook shellfish. It’s ideal cooked over a flame. I am addicted to the Thai nam jim dressing recipe here. It encapsulates all that I love about Thai cuisine, in its funky, spicy, sour umami glory, and makes the perfect liquor to douse the charred shellfish in, hot off the grill. I’ve suggested a selection of shellfish here, but please choose what looks best on the fishmonger’s counter. I particularly love squid, prawns and cockles.


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