June Bank Holiday Weekend Dinner Ideas
The June Bank Holiday weekend is fast approaching and we are loving the vibe! Here at Butcher.ie we want to help you put on a Bank Holiday weekend spread with recipes that are guaranteed to impress. With only a few days left until the weekend, the preparations for parties and getaways have begun. If you are hosting a dinner party at your place, then you have arrived at the right place. You can indulge in all things Surf and Turf and do not want to disappoint your guests with a predictable spread. Hosting dinners can be tricky; you are tempted to stick to classics, but for that extra round of compliments you want to try something out of the box too. Here is a fully planned dinner party menu, with our favourite recipes that would help you arrange a sumptuous spread for this June Bank Holiday Weekend
Butter Poached Lobster with Tomahawk Steak
Steak and lobster tail tend to scare people away in the kitchen, as they’re often thought of as complicated proteins to cook. But, we assure you that they’re not as challenging as they seem. Read on to learn more about this power duo and how you can cook it at home.
- x1tomahawk steak (about 20-32oz)
- x1 pre-cooked lobster
- x 3 Tbsp. oil
- 1 pound + 2 tbsp butter
- x2 Garlic Clove in skin, smashed
- ⅔cup tarragon, picked and chopped
- ⅓cup parsley, picked and chopped
- x3 garlic cloves, chopped
- ¼ tsp. chili flakes
- ½ cup olive oil
- 1 tsp. white wine vinegar
- 1 bunch baby carrots, whole and cleaned
- 1 lb. nugget potatoes
- 2 sprig thyme
- 1 sprig rosemary
- 4 lemon wedges
- salt and pepper
- Pre-heat oven to 200 degrees C.
- Toss carrots and potatoes with 2 tbsp oil, salt and pepper. Place in a baking pan and place in the oven for about 25 minutes until tender. Remove and set aside.
- Generously season the steak with salt and pepper. Cool oven down to 100 degrees C. Place steak on a wire rack in a baking pan, wrap bones with foil and place in the oven. Cook the steak until the probe thermometer reaches 46 C (115 F), about 40 minutes.
- Combine tarragon, parsley, garlic, chilli flake, olive oil, pepper, salt to taste and vinegar.
- While steak is cooking, add 1 pound of butter, 1 sprig thyme and 1 smashed garlic clove to a sauce pot and set on low.
- Let butter infuse with aromatics for about 10 minutes. Now add the lobster and cook until warmed through, about 4 minutes.
- Just before steak comes out of the oven, add 1 tbsp of oil to a cast iron skillet and heat on high until smoking.
- Add 2 tbsp butter, 1 smashed garlic clove, 1 sprig thyme and rosemary to one side of the skillet. Add the steak and sear on both sides until well browned. Make sure to roll the edges of the steak so they get a nice caramelised crust as well.
- Flash carrots and potatoes in the oven to re-warm.
- No need to rest steak, just slice and serve with warm lobster, carrots, potatoes and tarragon sauce.
Surf and Turf Tacos
Fresh Irish Style chorizo, the Irish take on Mexican fresh sausage, is the primary flavouring in these rustic and robustly flavoured prawn tacos. These street food-inspired tacos are surf ‘n’ turf-ilicious! You’ll fill soft tortillas with tender prawn bites, spicy chorizo and serve with lime and chilli
- x2 tablespoons extra-virgin olive oil
- 1/2 pound fresh butcher.ie chorizo
- x1 small red onion, minced
- x1 garlic clove, minced
- Pinch of ground cumin
- 1/2 pound shrimp, shelled, deveined and chopped
- x2 tablespoons lager
- x2 tablespoons fresh lime juice
- Corn tortillas, avocado, cilantro, sour cream and lime wedges, for serving
- In a skillet, heat the olive oil. Add the chorizo and a pinch each of salt and pepper and cook over moderately high heat, breaking up the meat, until browned and nearly cooked through, about 4 minutes.
- Add the onion, garlic and cumin and cook, stirring occasionally, until the onion is just softened.
- Add the prawns, and beer to the skillet and cook over moderately high heat until cooked through, 3 minutes. Stir in the lime juice and season with salt and pepper.
- Serve with tortillas, avocado, coriander, sour cream and lime wedges.
Spice up your weekend meal with the best Gumbo Recipe in town! There’s no need to travel to Louisiana for great gumbo when you can feed a crowd with this spicy seafood sausage gumbo. Get the complete recipe here It takes a while to make, but the most important part is constantly whisking to prevent burning. This seafood stew is bursting with authentic Cajun flavours from Creole Seasoning, paprika, and gumbo file. And it’s cooked in a flavoured broth and roux, making every spoonful of this gumbo is simply delicious and comforting.
- 1/4 cup(s) All-Purpose Flour
- 3 Tbsp Vegetable Oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 stalk celery, chopped
- 4 garlic, crushed
- 1/2 Tsp Dried Thyme
- 800g diced tomatoes
- 500ml Oz chicken broth
- 1 lbs Chorizo Sausage, cut 1/4-inch cubes
- 2 cup(s) Whole Okra, frozen
- 1 bay leaf
- 12 Oz medium shrimp, peeled and deveined
- 12 Oz catfish filets, cut in bite-size pieces
- 1 Tsp salt
- 1/2 Tsp black pepper
- 1 Tbsp Cajun seasoning (gumbo file)
- 2 cup(s) long grain white rice, cooked
- Combine flour and oil to make a roux in a heavy stockpot.
- Cook over medium heat 10 minutes, or until flour turns a deep, golden brown colour, stirring constantly.
- Add onion, pepper and celery to roux; sauté 5 minutes.
- Add garlic, thyme, sauté 1 minute.
- Stir in diced tomatoes with juice, chicken broth, sausage, okra, and bay leaf.
- Bring to a boil, reduce heat to medium-low, cover and simmer 20 minutes.
- Add seafood to pot, pushing down into hot liquid.
- Simmer 2 minutes until shrimp turns pink and fish is no longer transparent.
- Remove bay leaf; add salt and pepper.
- Remove from heat.
- Stir in Cajun seasoning (gumbo file) just before serving.
- Ladle gumbo over rice to serve.
Here at Butcher.ie we hope you enjoy our suggestions and have a lovely June Bank Holiday Weekend with your family and friends.