Clodagh McKenna, is an Irish-born chef, author, columnist and television presenter. She has kindly shared some of her favourite BBQ recipes, to give some inspiration to our followers to FIRE UP the BBQ and make some mouthwatering dishes!  Get involved 

First Recipe is…




Serves 6



1 x whole 800g rump steak

3 whole endives

sea salt and freshly ground black pepper

For the chimichurri

1 bunch of flat leaf parsley, roughly chopped

4 tbsps fresh mint, chopped

1 tbsp fresh thyme leaves, chopped

1 tbsp honey

2 garlic cloves, crushed

3 anchovy fillets, chopped

2 green fresh chilies, seeded and sliced

50ml olive oil

100ml white wine vinegar



  1. To make the chimichurri, place all the ingredients in a food processor, pulse until roughly chopped and set aside.
  2. Preheat a char-grill pan or barbecue over high heat. Sprinkle the steak with sea salt and freshly ground black pepper and cook for three minutes each side for medium rare. Set aside and keep warm.
  3. Cook the endives for one minute each side or until golden. The drizzle some good quality extra virgin olive oil over the grilled endives and season with sea salt and freshly ground black pepper.
  4. Thinly slice the steak, spoon over the chimichurri and serve with the grilled endives.





Serves 6



100ml Mayonnaise

2 tbsps, flat parsley, finely chopped

½ green cabbage, peeled and cut into strips

2 sticks of celery, thinly sliced

2 carrots, peeled and grated

juice of one lemon

sea salt and freshly ground black pepper



  1. Toss all the ingredients together in a large serving bowl, and season with sea salt and freshly ground black. Leave for an hour in the fridge before serving.





Serves 8



250g digestive biscuits

80g hazelnuts (or almonds, walnuts or chocolate nibs)

100g butter

300mlcup double/whipping cream

340g cream cheese

Zest of 3 lemons, juice of 2 lemons

150g caster



  1. Line the base of an 18cm spring cake tin with greaseproof / parchment paper.
  2. Place the digestive biscuits / graham crackers and hazelnuts in a blender and blend until you get a breadcrumb like consistency. Then pour in the butter and blend for 30 seconds. Spoon the biscuit base into the prepared tin and use the back of a spoon to smooth it flat. Put the tin into the fridge to chill while you make the topping.
  3. Whip the cream using a whisk or mixer, once the cream is whipped, add in the sugar, cream cheese, lemon juice and zest and whisk together until you get a light fluffy texture.
  4. Remove the baking tin from the fridge and spoon in the lemon mixture. Use the back of a spoon to smooth out the top.
  5. Place the cheesecake into the fridge for at least 2 hours to set fully. Remove from the fridge 30 minutes before serving.
  6. I like to finish it off the cake by decorating it with flowers and another zest of lemon.


Thank you Clodagh for sharing!  It looks yummy! BEE SOCIAL and share your BBQ dishes with us on social media.