Pritesh Mody’s Quick & Easy Boozy Bev’s and Bites you don’t want to miss

As part of our Summer on Ice fun guides, we’ve partnered with Global Mixologist, Channel 4 Sunday Brunch presenter and World of Zing’s founder, Pritesh Mody to help curate the perfect cocktail pairings to accompany some easy, yet mouth-watering BBQ classics.

Each recipe and boozy beverage has been carefully designed with Party Ice, which is perfect for keeping drinks cool at all summer events making each occasion the very best it could possibly be. Whether it’s a large family gathering, or a spontaneous sunny Sunday get together, have a go at these quick and easy boozy bevs and BBQ bites recipes!

Greek kebabs with salad (serves 6-8)

Pritesh Mody’s handy hack: Worried about your salad wilting in the sun? Keep it on a bed of Party Ice, your ‘go to’ ice for summer BBQ’s!

Ingredients:

For the Greek kebabs:

• 4 chicken breasts cubed
• 3 red peppers
• 2 red onions
• 2 courgettes
• A sprinkle of oregano, basil, and thyme
• Olive oil
• A dash of red wine vinegar
• Salt and pepper.

For the Greek Salad:

• 6 large vine tomatoes, cut into irregular shapes
• 2 cucumbers, finely chopped
• 1 red onion, thinly sliced
• 200g Kalamata olives
• 200g Feta cheese
• 4 tbsp olive oil
• A dash of red wine vinegar
• A sprinkle of oregano

 

Method:

For the kebabs:

1. Cut the chicken, peppers, courgette and onion into even sized cubes.

2. Put the ingredients into a big bowl with the herbs, oil and seasoning.

3. Mix well and leave to marinade, ideally overnight.

4. When you’re ready to cook the kebabs, place the chicken and vegetable mix onto a skewer, one by one until the skewer is full.

5. Cook on the barbecue for around 20 minutes, or until the chicken is cooked through.

For the salad:

1. Pop the vegetables and feta into a bowl.

2. Add the red wine vinegar, olive oil and herbs and mix well.

3. Crumble over the feta.

4. Leave in the fridge or on a bed of ice until you’re ready to eat.

Drink pairing: Strawberry Sangria

Ingredients:

• 3 handfuls of Party Ice
• 1 bottle of white grenache
• ½ cup of strawberry flavoured vodka
• 2 cups of lemonade
• 6-10 large strawberries, sliced

Method:

1. In a large pitcher, combine the wine and vodka.

2. Add strawberries and Party Ice.

3. Top up with Lemonade & enjoy.

 

Halloumi burgers with brioche buns (serves 4)

Pritesh Mody’s handy hack:  Soak the halloumi in fresh lemon juice for an hour before you cook it. The end result? A salty, soft, taste sensation!

Ingredients:

• 4 brioche buns
• 250g Halloumi
• Olive oil
• Salt and pepper
• Rocket leaves

Method:

1. Coat the halloumi in olive oil, salt and pepper.

2. Cook on the bbq for around 5 minutes, or until both sides are chargrilled.

3. Add to the brioche buns with the rocket and serve with your favourite dressing.

Drink pairing: Summer Sangria (serves 5)

Ingredients:

• 3 handfuls of Party Ice
• 1 bottle of red wine
• ½ bottle of lemonade
• 2 cups of orange juice
• ½ handful of fresh mint sprigs
• 2 oranges
• 2 lemons

Method:

1. Cut the oranges and lemons into slices and place in a jug.

2. Add the Party Ice, and pour in the red wine.

3. Pour in the 1/2 the bottle of lemonade, orange juice and stir well. Drop in the mint and the sangria is ready to serve!

 

Harissa turkey burgers (serves 5-6)

Pritesh Mody’s handy hack:  Because turkey has less fat than other meats, it can get dry. To keep your burgers moist, think about adding mushrooms or courgettes to the mixture which will increase the water content.

Ingredients:

• 500g turkey breast mince
• 50g wholewheat cous cous
• 1 chicken stock cube
• 2-3 tbsp harissa paste
• 1 red onion
• 4 cloves of garlic, crushed
• 20g fresh mint
• 1 red chilli
• The juice of 1 lime

Method:

1. Add a chicken stock cube to 100ml of water and add the cous cous. Leave until all the water has been absorbed.

2. In a pan, shallow fry the onions for a couple of minutes before adding the crushed garlic. Keep on a low heat until the onions have softened before taking off the heat and leaving to one side.

3. Put the mince, onions, garlic, cous cous and harissa paste into a large mixing bowl and mix.

4. Make five to six patties and wrap in cling film until you are ready to BBQ.

Drink pairing: Mango Moon Passion Martini (serves 2)

Ingredients:

• 1 handful of Party Ice
• 2 measures of Vodka
• 2 measures of Passoa
• 1 measure of sugar syrup
• 2 measures of mango juice
• 1 lime, juiced
• Garnish: Passionfruit Little Moons

Method:

1. Add all ingredients to a cocktail shaker with the Party Ice and shake well.

2. Strain into a glass, garnish with a Passionfruit Little Moon and serve!

 

Easy seafood platter (serves 6-8)

Pritesh Mody’s handy hack:  Arrange your fish on a bed of Party Ice to keep it cooler for longer.

Ingredients:

• 1 bag of Party Ice
• 300g smoked salmon
• 155g of Parson’s Cockles
• 200g of anchovies in olive oil and herbs
• 200g of radishes, thinly sliced
• 200g of ready cooked mussels
• 1 cucumber
• Salt and pepper
• 1 loaf of soda bread

Method:

1. Using a flat tray, arrange a bed of ice using a bag of Party Ice.

2. Arrange rolled smoked salmon pieces on the tray, working from the inside out, before filling the tray with your other ingredients.

3. Serve with warm soda bread and butter.

Drink pairing: Vodka Raspberry Lemonade (serves 4)

Ingredients:

• 5 handfuls of Party Ice
• 4 measures of Vodka
• 5 handfuls of raspberries
• 4 tablespoons of caster sugar
• 4 lemons grated zest
• 4 measures of lemon juice
• 1 bottle of sparkling water
• Lemon slices

Method:

1. Place ¾ of the raspberries in a bowl and toss with the caster sugar. Puree through a sieve into a jug.

2. Mix the Vodka, lemon zest, and juice into the jug and top with sparkling water. Add the Party Ice cubes and stir well.

3. Add the remaining raspberries and a few slices of lemon, then serve!

 

Grilled veggie skewers with tzatziki

Pritesh Mody’s handy hack:  When your tzatziki is ready to serve, pop the ramekin or bowl on a bed of Party Ice to stay fresher for longer.

Ingredients:

For the Veggie Skewers:

• 3 large red peppers
• 2 courgettes
• 2 red onions
• 200g cherry tomatoes
• 1 aubergine
• 10g fresh rosemary
• Sprinkle of dried thyme
• Olive oil
• Red wine vinegar
• Salt and pepper

For the Tzatziki:

• 500g Greek yoghurt
• 1 cucumber, grated
• 4 garlic cloves
• 10g fresh mint

Method:

For the Tzatziki

1. Grate the cucumber on a large chopping board and pat dry with kitchen roll. Put to one side.

2. Grate the garlic, before adding to the yoghurt. Add the chopped mint and cucumber, mixing thoroughly.

3. Refrigerate until ready to serve. When you take the tzatziki out the fridge, pop the bowl on top of a bed of Party Ice to keep cool.

For the Veggie Skewers:

1. After the washing the veggies, chop the peppers, aubergine, courgette and onion into 2cm cubes.

2. Put the above into a bowl with olive oil, the rosemary leaves, a tablespoon of red wine vinegar, some salt and pepper. Leave to marinade, ideally overnight.

3. Just before you’re ready to eat the veggie skewers, pop the vegetables onto the skewers, alternating between vegetables.

Cook for around 15 minutes on the bbq, turning regularly.

When the skewers are ready, take the tzatziki out the fridge and leave on a bed of ice to keep cool.

Voila! You can now enjoy your veggie skewers and tzatziki.

 

Drink pairing: Rhubarb Refresher (serves 4)

Ingredients:

• 4 handfuls of Party Ice
• 4 measures of Vodka
• 1 measure of rhubarb syrup
• 1/2 cup of lime juice
• Ginger beer
• Lime wedges

Method:

1. Add the Vodka, rhubarb syrup and lime juice to a large jug or pitcher and mix.

2. Fill the jug half full with Party Ice, and top up with the ginger beer.

3. Stir well before garnishing with the lime wedges.