James Street Cookery School: Four quick, easy sauces for steaks and barbecues

Niall's four sauces – salsa verde, Asian, chimichurri and Walnut pesto
Niall McKenna

THIS week’s recipes are sauces which are all great for barbecues. After a First Holy Communion at our house last week we had a barbecue for friends and family at the house and everyone raved about the variety of sauces used for the meat, the fish and the salads.

When you are a chef, people never really think that the food you cook can be recreated at home but, to be honest, you can recreate a lot of it at home and following recipes is one of the best ways to learn.

These are four easy but delicious sauces that require no cooking; the salsa verde works well with all red meat, fish and also salad, the walnut pesto is great for a salad, the chimichurri is perfect for bringing a bit of heat to red meat and fish and the Asian sauce works nicely with most meat and fish. Enjoy!


4 anchovy fillets

1 tablesp capers

pinch sugar

1 tablesp Dijon mustard

1 tablesp red wine vinegar

small handful of mint and parsley, chopped

2 cloves garlic, crushed and chopped

olive oil

Place all the ingredients into a blender and blitz, adding oil until the consistency is like pesto. Place in the fridge until used.


2 limes, juiced

1 clove garlic, crushed

1 red chilli, chopped

2 tablesp brown sugar

3 tablesp fish sauce

small bunch coriander, removed from stalks

Place all the ingredients into a blender and blitz until the consistency is of a pourable sauce.


1 tablesp oregano

1 tablesp thyme

1 tablesp parsley

60ml olive oil

2 cloves garlic

1 teasp chilli flaske

½ teasp red wine vinegar

salt and pepper

Place all the ingredients into a blender and blitz for a couple of seconds until it forms a chunky sauce.


50g walnut pieces

1 red chilli

75g watercress

2 tabelsp olive oil

1 tablesp balsamic vinegar

Place all the ingredients into a blender, briefly until it forms a chunky sauce.

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