Dinner Is Served: BBQ Recipes from Social Pantry

As early spring rolls into full-blown summer there’s one seasonal incidental that we always diligently prepare for: BBQs.

BBQ Recipes Social PantryThe relaxed vibes, the woody scents, the relaxed vibes, the delicious food—everything about BBQs signals summertime in full swing. Who better to ask for a couple of delicious BBQ recipes to add to our repertoire than Social Pantry?

They’ve already given us their top tips for outdoor dining and hosting, so a couple of BBQ recipes using their signature seasonal ingredients, felt like the perfect finishing flourish.

Light your BBQ and prepare for a spread featuring garlic & lemon sardines, sweet potato fries and s’mores.

BBQ Recipes Sardines Social PantryBBQ Garlic & Lemon Sardines

“Sardines are a great alternative to Salmon. I love them, they are great on the BBQ and can be easily cooked in the oven if the heavens open. Best served with a light green salad and a lemon yogurt.” – Alex Head, Founder of Social Pantry

What you’ll need:

  • 6 Sardines
  • 4 garlic cloves
  • 4 tablespoons good quality olive oil
  • Juice of 1 lemon
  • 2 tablespoons freshly chopped parsley
  • 1 teaspoon of paprika
  • Malden salt
  • Freshly cracked black pepper

How it’s made:

  1. In a bowl mix all the marinade ingredients
  2. Place the fish on a shallow tray and cover in the marinade
  3. Marinade for 30mins in the fridge
  4. Skewer two or three fish onto a skewer
  5. Cook on a high heat BBQ, cook for 2 – 3 minutes before fipping over, cook for a further 3 minutes until cooked through.
  6. Enjoy with a fresh green salad

BBQ Recipes Sweet Potato Fries Social PantrySweet Potato Fries with Beet Yogurt

“Sweet potatoes are so brilliant, versatile and utterly delicious. Fries is one of the best ways to enjoy sweet potatoes—extremely simple and always a crowd pleaser. I always enjoy them drizzled with beetroot yogurt, covered in seeds, feta and nuts.” – Alex Head, Founder of Social Pantry

What you’ll need:

For the Sweet Potato Fries

  • 2 large sweet potatoes
  • 1 tablespoon paprika
  • 1 tablespoon olive oil
  • Fresh cracked black pepper
  • Good pinch of Malden salt

For the Beet Yogurt

  • 500g cooked beetroot
  • 250g Greek yogurt
  • 2 garlic cloves crushed
  • 2 tablespoons good quality olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon Za’tar
  • 1 tablespoon freshly chopped mint
  • Fresh cracked black pepper
  • Good pinch of Malden salt
  • Zest of 1/2 lemon

For the Garnish

  • A handful of chopped walnuts, toasted hazelnuts, mixed seeds or feta sprinkle

How it’s made:

  1. Heat the oven to 200°C, 400°F, Gas Mark 6.
  2. Wash the potatoes and cut into fries. You can go as thick or as thin as you desire. Always cut the potato on the flat surface of the vegetable.
  3. In a bowl toss the chips with the oil and seasoning and make sure they are all covered.
  4. Lay them out on a baking tray and cook until crisp, approximately 25–35mins, shaking half way through so that they are evenly cooked and don’t stick.
  5. In a food processor blitz the garlic with a pinch of salt and olive oil. Add in the yogurt, maple syrup and Za’tar.
  6. Add in the cooked beetroot and blitz until you have the desired consistency. Add in the pepper to taste.
  7. Stir through the mint leaves and lemon zest, place in a bowl, and garnish.

BBQ Recipe S'Mores Social PantryS’mores

“Who doesn’t love the idea of a campfire snack built into a party. Traditionally these are served with a Graham Cracker but we have opted for our brilliant chocolate chip cookies to sandwich our marshmallow. Definitely make your cookie dough the day before and cook the cookies ahead of your guests arriving.” – Alex Head, Founder of Social Pantry

What you’ll need:

For the Chocolate Chip Cookies

  • 350g plain flour
  • 1tsp bicarbonate of soda
  • 1tsp salt
  • 1tsp vanilla essence
  • 8oz butter
  • 6oz golden castor sugar
  • 6oz soft brown sugar
  • 2 free range, medium eggs
  • 350g dark chocolate – broken into small chips

For the S’Mores

  • Large marshmallows
  • 1 jar of Nutella or Raw Coco Butter
  • 1 pack of skewers (if cooking the marshmallows on the BBQ).

How it’s made:

  1. In a bowl mix the flour, bicarbonate of soda and salt.
  2. Beat the butter, sugar and eggs until thick and creamy. Spoon in the flour and lastly stir in the chocolate pieces.
  3. Once all combined split the dough into three and roll into sausage shapes. Lay out cling film and wrap around the three pieces, place in the fridge until ready to cook.
  4. When ready to cook, preheat the oven to 180°C, 350°F, Gas Mark 4.
  5. Cut the dough into finger sized pieces and roll into a small ball between your hands. Place on a greased tray and gently push down in the middle with your thumb. Leave room between the cookies as they will expand in the oven. Cook for 10 minutes or until cooked.
  6. Place all 12 cookies on a tray and spoon Nutella on to the cookies.
  7. Pop a marshmallow on a skewer. Let guests BBQ their own marshmallow before building their s’more.

BBQ Recipes S'Mores Social Pantry

Made plans to host al fresco? Look at Social Pantry’s al fresco hosting tips first.