With the days getting brighter and the evenings growing longer, it’s beginning to look a lot like summer! Aldi has selected five sumptuous recipes for you to prepare at home. Whether you are a meat, fish, or veggie-lover, these quick and nutritious dishes are perfect to keep in your back pocket for those warm summery evenings when - to quote every Irish Mammy - it’s “too hot to be cooking”! Why not try Aldi Ambassador, Trisha Lewis’, Chicken Kebabs made with 100% Bord Bia Quality Assured Irish chicken from Aldi!
Spice up your supper with a simple and colourful Greek Avocado Salad. Savour summer evenings with Aldi’s satisfying Salmon Zucchini dish.
Chow down on delicious Halloumi and Asparagus Kebabs with friends and family or elevate any summer spread with crowd-pleasing Crispy Parmesan Zigzag Baked Potatoes. Whether you’re preparing an al fresco dinner party, a family barbecue or a simple lazy summer supper, Aldi has you covered with some mouth-watering summer recipes. Aldi Ambassador, Trisha Lewis, has some advice for enjoying your Summer BBQ with family and friends: “On warmer evenings we crave simplicity of preparation but don’t want to compromise on taste. Aldi has a wide selection of recipes that are perfect for warm summer evenings and pack great flavour in every mouthful. The Irish Bord Bia Assured Chicken Kebabs are a real crowd-pleaser, and the Greek Avocado Salad adds crunch and colour, to any spread. When it comes to BBQ season my advice is to get everything ready the day before. Marinade your meat in advance for the best flavour. Make sure you heat your BBQ in advance too as this will give a better result. My top tip for cooking your chicken kebabs is to soak the skewers in water for thirty minutes before you start. This will stop them from burning and don’t forget to rotate your skewers on the grill to achieve an even charring. The most important tip is to control the temperature - if it is too hot you risk burning the food, and nobody wants that!” Check out Aldi’s five amazing summer recipes below:
Chicken Kebabs
Ingredients • 1 pack 550g Irish Bord Bia Assured Diced Chicken Breast Fillets • 1 Red Onion • 1 Red Pepper • 1 Yellow Pepper • 1 Courgette • 1 Aubergine • 4 tbsp Olive Oil • Juice of half a Lime • 1 tsp Salt • 1 tsp Paprika powder • 1 tsp Cajun powder • 1tsp of Cumin powder • ½ tsp Pepper Method 1. Soak 6 wooden skewers in water for half an hour. This will prevent the skewers from burning on the BBQ. 2. Season the chicken with your Paprika, Cajun and Cumin powders. 3. Chop the red and yellow peppers in half and remove the seeds. Slice into chunks. 4. Peel and slice the red onion into chunks. 5. Slice the courgette into rounds. 6. Slice the aubergine into chunks, about the same size as the peppers. 7. Thread the chicken pieces and vegetables onto the skewers; start with a piece of courgette, then a piece of red pepper, then a few pieces of red onion, a piece of yellow pepper, then a piece of aubergine. Repeat until all of the vegetables have been skewered. 8. Mix the olive oil with the lime juice, salt and pepper and use this mixture to brush the vegetable skewers. 9. Cook on the BBQ over a high heat for 10 to 15 minutes, turning to achieve an even charring. 10. Remove from the grill when the vegetables and meat are cooked through.
Greek Avocado Salad Ingredients • 2 x 2 packs Ripe and Ready Avocados • 1 Lettuce • 200g Feta Cheese • 1 large Red Onion • 250g Cherry Tomatoes • 60g Black Pitted Olives For the dressing • Juice of 1 Lemon • 70ml Olive Oil • 1 tsp Dried Basil • Sea Salt and Black Pepper Method • First make the dressing. Mix together the olive oil, lemon juice and basil. Season with some salt and black pepper and whisk. • Cut the avocados in half. Remove the stones and, with a spoon, scoop out the flesh. • Thinly slice the avocadoes and put into a shallow bowl. • Pour over the dressing to stop the avocados from discolouring. • Slice the lettuce and put into a large salad bowl. • Cut the tomatoes in half and add to the lettuce. • Cut the onion in half, peel and thinly slice and add to the bowl. • Drain any liquid from the cheese and cut into small chunks, then add to the salad. • Add the olives to the bowl and mix together.
• Gently fold in the avocado slices with the dressing and serve.
Salmon Zucchini
Ingredients
• 2 x 240g packs Boneless Salmon Fillets
• 1 Courgette
• 80ml White Wine
• 30g Salted Butter
• 60g Four Seasons Petits Pois
• 150ml Single Cream
• Juice and grated rind from half a lemon, use the other half for garnish
• A little Sea Salt and White Pepper
Method
1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
2. With a potato peeler, lengthways peel ribbons off the courgette.
3. Wrap the courgette ribbons around the salmon fillets, making sure the ends are underneath, then put the salmon into a baking dish.
4. Chop any remaining courgette up finely and put into a small saucepan.
5. Pour the wine over the salmon, dot with the butter.
6. Bake in the oven for 15 minutes.
7. Pour off any cooking juices and put in the saucepan with the chopped courgette.
8. Pour in the cream, lemon juice and rind, add the frozen peas and gently heat until slightly thickened.
9. Season with some salt and pepper, pour over the salmon and serve garnished with some lemon.
Halloumi & Asparagus Kebabs
Ingredients
• 2 x Packs Halloumi
• 1 x Pack Asparagus Tips
• 1 x Lime
• 3 tbsp Olive Oil
• ½ Red Chilli
Method
1. Soak some kebab skewers in water (to prevent burning).
2. Drain the packs of halloumi then slice into finger-sized pieces.
3. Take the pack of asparagus tips and cut them in half.
4. Carefully thread the cheese and asparagus onto the skewers.
5. Whisk together 1 tbsp lime juice and the olive oil.
6. Thinly slice the chilli and add to the oil. Season to taste.
7. Brush this over the kebabs and BBQ or grill, turning and basting occasionally until golden brown.
Crispy Parmesan Zigzag Baked Potatoes Ingredients • 4 x large White Potatoes • 25g finely grated Parmesan Cheese • 60g Unsalted Butter • 20ml Olive Oil • Pinch Garlic Granules • Sea Salt and Black Pepper • 4 x Wooden Skewers Method 1. Preheat the oven to 200c/400f/gas 6. 2. Cut the skins off the potatoes until you have a rectangular piece of potato and then place the potato on a chopping board. 3. With a sharp knife cut vertical slices on one side and flip the potato over and cut diagonal slices on that side, ensuring you don’t cut through the entire potato when you do so. 4. The potato will now pull out if you hold each end – a bit like an accordion. 5. Push a skewer down through the length of the potato pulling it out as you do. 6. Meanwhile, melt the butter and mix with the olive oil and the garlic granules. 7. Put the potatoes on a baking tray and brush with the butter mix. 8. Bake for 20 mins, turning a couple of times and basting with the butter. 9. Then sprinkle over half the cheese and bake for 5 mins, turn them over and sprinkle over the remaining cheese and bake for a further 5 mins. 10. Season with some salt and pepper and serve.
Fancy giving these recipes a go? Head to your nearest Aldi store and stock up on fresh summer ingredients for less and enjoy an Aldi Amazing Summer!
Summer recipe shopping list:
• Stonemill Basil - €0.35 (15g)
• Garlic Granules - €0.45 (52g)
• Courgette - €0.49 each
• Nature’s Pick Loose Aubergine - €0.49 each
• Mixed Chilies - €0.49 (65g)
• Nature’s Pick Red Onions - €0.49 (750g)
• Stonemill Paprika - €0.49 (40g)
• Stonemill Cumin - €0.55 (40g)
• Limes - €0.69 (3 Pack)
• The Deli Pitted Black Olives - €0.69 (165g drained)
• Egan’s Butterhead Lettuce - €0.79 each
• Stonemill Cajun Seasoning - €0.79 (47g)
• Nature’s Pick Cherry Tomatoes - €0.79 (250g)
• Petits Pois - €0.82 (700g)
• Emporium Greek Feta Cheese - €0.99 (200g)
• Stonemill Sea Salt Grinder - €0.99 (110g)
• Stonemill Pepper Grinder - €0.99 (50g)
• Nature’s Pick Lemons - €0.99 (3 pack)
• Nature’s Pick Twin Pack Peppers - €1.29 (2 pack)
• Asparagus Tips - €1.39 (125g)
• Kilkeely Unsalted Butter - €1.49 (227g)
• Kilkeely Creamery Butter - €1.65 (227g)
• Arrabawn Dairies Irish Fresh Cream - €1.99 (500ml)
• Nature’s Pick Hass Avocado - €1.99 (2 Pack)
• White Potatoes - €1.99 (2kg)
• Halloumi - €2.39 (225g)
• Extra Virgin Olive Oil - €2.99 (750ml)
• Specially Selected Italian Parmigiano Reggiano - €3.49 (200g)
• Skellig Bay Fresh Salmon Fillets - €3.79 (240g)
• Irish Diced Chicken Breast Fillets Butcher's Selection - €3.99 (550g), 100% Irish and Bord Bia Quality Assured
• Castellore Italian Pinot Grigio - €6.99 (75cl)
All ingredients available in 150 Aldi stores nationwide. See Aldi.ie for more information.
Slán go fóill,
Danny