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3 summer barbeque recipes for seniors

3 summer barbeque recipes for seniors

As the summer months and the long days start rolling around, it’s time to dust off the grill and enjoy a delicious barbecue. Whether you’re partial to chargrilled seafood flavours, a smoky barbecued chicken breast or a juicy grilled steak, we’ve got you covered with these three mouth-watering recipe ideas.

1. Nathan Outlaw’s seafood burger

Michelin-rated, Cornwall-based chef Nathan Outlaw is famous for his seafood dishes.1 In this seafood burger recipe, he demonstrates his skills with seafood by combining prawns, crab meat, and cod in a premium burger patty flavoured with a tangy wasabi mayonnaise.2 High in protein, this burger is perfect served with cold beer and sure to become a new summer favourite meal in your repertoire.



  • 2 shallots
  • 2 cloves of garlic
  • 1 fresh green chilli
  • Olive oil
  • 200 g cod fillet, skinned and pin-boned, from sustainable sources
  • 100 g fresh white and brown crab meat, from sustainable sources
  • 100 g raw king prawns, from sustainable sources
  • 2 baby cos lettuces
  • 4 burger buns
  • Pickled onions

Wasabi mayonnaise:

  • 2 free-range egg yolks
  • 1 lemon
  • 300 ml sunflower oil
  • 50 g fresh English wasabi or wasabi paste
  • 1 small handful of rocket or other peppery leaf


Start by peeling and finely chopping the shallots and garlic, then deseed and finely chop the chilli. Heat 2 tablespoons of olive oil in a frying pan over a medium-low heat, then add the shallots, garlic and chilli. Cook for 3 minutes, or until softened but not coloured. Set aside on a plate to cool.

Roughly chop and place the cod into a blender, then pulse for 20 to 30 seconds. Don’t over process the cod as it should still have some texture. Scoop the cod mixture into a bowl, add the crab meat and the shallot mixture, and stir to combine.

Peel and devein the prawns, and roughly chop. Add to the bowl with the cooled shallot, cod, and crab meat mixture. Season and mix well.

Divide the mixture into four equal portions. Using your hands, mould the portions into patties so that they match the size of the burger buns. Transfer them to a plate and leave in the fridge for 45 minutes.

To make the mayo, place the egg yolks and 2 tablespoons of lemon juice into a bowl and whisk to combine. Keep whisking while you add the sunflower oil. Start by adding it in drops to begin with, and then gradually pour it in a steady stream until it’s all incorporated and the mayo is thick. Finely grate or stir in the wasabi until well combined, and season with a pinch of sea salt. Finely chop and stir in the rocket or other peppery leaf (if using). Set aside in the fridge until needed.

When you’re ready to cook, trim and thread the lettuces onto a large barbecue skewer. Brush the seafood patties with a little oil and place them on the barbecue for 3 minutes. Turn and cook for a further 3 minutes and add the lettuce skewers at the same time. Char the lettuce skewers for about 1½ minutes on each side.

Halve and pop the burger buns onto grill to toast for 10 to 20 seconds, until bar-marked.

To assemble your burger, place a couple of the baby cos leaves on the bottom half of each burger bun with some pickled onions, then top with the patties. Add a generous dollop of the wasabi mayonnaise, sandwich everything together with the bun tops, and serve.

2. BBQ boneless, skinless chicken

This quick, protein-rich recipe turns an everyday favourite – chicken – into a flavoursome main meal that can be served for a quick lunch or dinner.3 Use boneless chicken breasts, and serve with leafy greens, a potato salad, or grilled vegetables as sides.


  • 4–6 boneless chicken breasts
  • Salt and pepper to taste
  • Light oil of choice
  • Rub of choice
  • Barbecue sauce of choice


Preheat the grill and turn on outside burners to high, leaving space for chicken to cook on indirect heat.

Rinse the chicken breast and pat dry with paper towels. Rub the chicken with a small amount of light oil before seasoning to taste with salt and pepper and your rub of choice.

Clean your grill with a metal brush before rubbing with oil-covered paper towels. Take care not to burn yourself; use tongs to hold the paper towels.

Set the chicken breasts on the indirect heat and close the lid on the grill. Allow the chicken to cook for 6 to 10 minutes. Remove the lid and flip the chicken before allowing it to cook for another 6 to 10 minutes. Use a meat thermometer to check that the thickest part of the meat has reached 160 degrees. If not, cook on direct heat for another 3 minutes on each side.

Brush chicken with barbecue sauce on both sides and cook on each side for a further minute. Slice and serve.

3. Grilled steak and summer vegetable salad

This delicious and easy steak and vegetable salad recipe by Martha Stewart ticks all the nutritional boxes while delivering a flavour punch.4 Serve with thick slices of grilled crusty bruschetta drizzled with olive oil, or with your bread of choice.


  • ¾ cup extra-virgin olive oil, plus more for grill
  • 2 sprigs rosemary
  • 5 garlic cloves, thinly sliced
  • 1.1 kg of hanger or flank steak
  • Coarse salt and ground pepper
  • 1 medium eggplant, cut into 6 mm-thick slices
  • 1 zucchini, cut into 6 mm-thick slices
  • 1 yellow squash, cut into 6 mm-thick slices
  • 230 g cherry tomatoes on the vine, or plum tomatoes, halved
  • 1 bunch scallions
  • 1 sweet bell pepper (any colour), cut into sixths, seeds and stem removed
  • 2 tablespoons balsamic vinegar
  • 1 ½ teaspoons honey


Preheat your grill to medium-high heat and clean and oil hot grill.

In a small ovenproof pot, mix oil, rosemary, and garlic before placing the pot on the grill. Leave it to cook for 2 minutes, until oil starts bubbling. Remove the pot from heat and set aside 3 tablespoons in a small bowl.

Brush steak with herb oil, season with salt and pepper, and grill, turning occasionally, about 10 minutes per side for medium-rare. Move steak to a cooler part of grill if it begins to over-brown. Transfer to a cutting board and tent with foil. Let the meat rest 10 minutes before slicing thinly against the grain.

In batches, brush vegetables with herb oil, season with salt and pepper, and grill, turning occasionally, until tomato skins are split and vegetables are tender – for about 3 to 5 minutes total.

Transfer to a serving platter, along with sliced steak. Add vinegar and honey to reserved oil and whisk together. Season to taste with salt and pepper, then drizzle dressing over steak and vegetables.


  1. Restaurant Nathan Outlaw
  2. 3 easy summer BBQ recipesDollars & Cents Stores
  3. 3 easy summer grill recipesThe Fabletics Blog
  4. Grilled steak and summer vegetable salad recipeMartha Stewart