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summer meals to enjoy on your self-catering holiday

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June 7, 2023 · 20 MIN READ

Need some inspiration of meal ideas during the summer months on your self-catering holiday?

Below you will find recipes for a range of different things from salads to desserts to BBQ favourites. They are all the perfect addition to your next Darwin Escapes holiday. Almost every single accommodation option across our resorts have fully fitted kitchens meaning you can enjoy a self-catering break with all the home comforts. So, everything listed below can be created easily no matter where you are at one of our resorts.

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summer family meals

veggie chilli

you will need (serves 2):

  • 400g oven-roasted vegetables
  • 1 can of kidney beans in chilli sauce
  • 1 can of chopped tomatoes
  • 1 ready to eat mixed grain pouch

steps:

  1. preheat the oven to 200C/180C fan/gas 6
  2. cook the vegetables in a dish for around 15 minutes
  3. then tip the beans and tomatoes into the dish and cook for a further 10-15 minutes
  4. heat the grain pouch in the microwave
  5. then plate up the grains and top with the vegetable chilli

homemade doner kebab

you will need (serves 6):

  • 500g lamb mince
  • 1 small onion (grated)
  • 4 garlic cloves (minced or grated)
  • 100g breadcrumbs
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp dried oregano
  • ¼ tsp smoked paprika
  • sunflower oil for oiling
  • pitta breads
  • toppings of choice
  • sauce of choice

steps:

  1. preheat the oven to 200C/180C fan/gas 6
  2. add the lamb mince, grated onion, garlic, breadcrumbs and spices into a food processor and pulse until everything is combined
  3. oil a large sheet of foil and tip the mix into the middle and mould into a thick sausage shape
  4. roll the foil tightly and twist the ends then place into a shallow roasting tin and roast for 35-40 minutes making sure you turn occasionally
  5. once cooked leave the meat to cool for a little bit then unwrap and place back on the tray and brown under the grill for a few minutes
  6. then place on board and carve into thin slices and serve with pitta bread and toppings

chicken gyros

you will need (serves 4):

  • 1kg boneless skinless chicken thigh fillets
  • 4 flatbreads, toasted
  • 400g oven chips
  • 300g Greek yogurt (for marinade)
  • 1½ tsp ground coriander (for marinade)
  • 1½ tsp ground cumin (for marinade)
  • 1 tsp hot paprika (for marinade)
  • ½ tsp cayenne pepper (for marinade)
  • 1 tsp oregano (for marinade)
  • 2 garlic cloves (for marinade)
  • 1 lemon, juice and zest (for marinade)
  • ½ cucumber, grated and excess juices squeezed out (for tzatziki)
  • 1 lemon, juice and zest (for tzatziki)
  • 200g Greek yogurt (for tzatziki)
  • 1 garlic clove (for tzatziki)
  • 10g mint, leaves picked and roughly chopped (for tzatziki)
  • 1 red onion, finely sliced (for pickle)
  • 50ml red wine vinegar (for pickle)
  • 25g caster sugar (for pickle)
  • 2 x baby gem lettuce, finely shredded (for salad)
  • ½ cucumber diced (for salad)
  • 200g cherry tomatoes, quartered (for salad)
  • ½ pack spring onions, finely sliced (for salad)
  • juice 1 lemon (for salad)
  • 3 tbsp olive oil (for salad)

steps:

  1. put marinade ingredients together in a bowl with the chicken, cover and leave to marinate for 30 minutes or up to 12 hours
  2. preheat the oven to 200C/180C fan/gas 6
  3. add the sugar and vinegar into a saucepan and bring to a simmer
  4. add the red onions and simmer for a further 2-3 minutes, then turn off heat, pour into a bowl and set aside
  5. put chips onto a baking tray and cook
  6. in a bowl place all tzatziki ingredients together and season then set aside
  7. cook the marinaded chicken on either a griddle or on a BBQ (your choice)
  8. toast flatbread and toss the salad ingredients together with lemon dressing (lemon, olive oil, salt and pepper)
  9. serve everything together and enjoy

summer salads

BBQ chorizo potato salad

you will need (serves 4):

  • 750g new potatoes
  • 4-6 large cooking chorizo (or 12 small ones)
  • 150ml soured cream
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 celery stalk, finely diced
  • 1 tbsp dill, very finely chopped

steps:

  1. add potatoes to a pan with cold salted water and bring to the boil
  2. simmer until tender and knife goes in easily and then drain and stand for 5-10 minutes
  3. cut them into bite sized pieces and season with salt, then cover and chill until cold
  4. heat a griddle pan and half each chorizo lengthways and cook, turning once or twice until they are crisp around the edges
  5. then cut chorizo into smaller slices
  6. combine the mayonnaise, mustard, soured cream, celery and dill and then fold the potatoes into the dressing
  7. place the chorizo on top and then serve

chicken Caesar salad

you will need (serves 4):

  • 2 chicken breasts
  • 1 lemon, juiced
  • 2 garlic cloves, crushed
  • 100ml olive oil, plus about 4 tbsp for the dressing
  • 250g sourdough bread
  • 100g parmesan
  • 4 anchovies in oil
  • 1 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 2 romaine lettuces

steps:

  1. preheat the oven to 200C/180C fan/gas 6
  2. cover chicken with cling film and flatten slightly before putting into a large bowl with half of the lemon juice, 1 garlic clove, drizzle of oil and salt and pepper
  3. cut the crusts off the sourdough and tear the centre into pieces then put onto a baking tray with the rest of the oil and then finely grate 15g parmesan over and mix so everything is evenly coated
  4. bake in the oven for 15-25 minutes tossing a few times until golden and crunchy
  5. crush the remaining garlic into a paste then mash in the anchovies in a bowl, then add 10g of finely grated parmesan and the remaining lemon juice, mayonnaise and mustard along with the olive oil
  6. cook the chicken on a griddle pan until just cooked and then set aside
  7. trim the lettuce into bite-sized lengths then slice the chicken into smaller pieces and grate the remaining parmesan
  8. tip everything together into a large bowl and toss it all until combined and then serve

watermelon and feta salad

you will need (serves 2):

  • 180g watermelon
  • ½ cucumber
  • ½ bunch mint
  • 1 tbsp olive oil
  • 100g feta
  • 1 tbsp balsamic glaze

steps:

  1. chop the watermelon and cucumber into small chunks and tip into a bowl
  2. add half of the mint into the bowl
  3. drizzle the olive oil on top and then season to your liking
  4. crumble over the feta and remaining mint leaves
  5. then drizzle with balsamic glaze just before serving

BBQ favourites

BBQ pit beans

you will need (serves 6):

  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, chopped
  • 1 tbsp white or red wine vinegar
  • 1 tbsp soft brown sugar
  • 400g tin pinto beans, drained and rinsed
  • 400ml tub passata
  • 1 tsp Worcestershire sauce
  • small bunch coriander, chopped

steps:

  1. heat oil in a pan
  2. fry onion until it starts to brown then add the garlic and cook for 1 minute
  3. add vinegar and sugar and cook until the onions are caramelised
  4. stir in the beans, passata, Worchester sauce and simmer for 10-15 minutes until thickened
  5. stir in the coriander and serve

homemade burgers

you will need (serves 4):

  • ½ tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 x 500g beef mince
  • 1 tsp mixed dried herbs
  • 1 egg, beaten
  • 4 slices mature Cheddar
  • 4 white rolls
  • few round lettuce leaves, torn
  • 1 tomato, sliced
  • sauce of choice

steps:

  1. heat the olive oil in a pan with the onion and cook for 5 minutes until softened and starting to golden then set aside
  2. combine the beef mince with the herbs and egg in a bowl and season. Then add the onions and mix well
  3. using your hands then shape the mix into 4 even patties
  4. cook the burgers in a griddle pan or on the BBQ for 5-6 minutes on each side
  5. add a slice of cheese on top before the second side is fully cooked and let it melt slightly
  6. toast the buns and add lettuce, tomato slice and the burger along with the sauce of your choice

lamb and halloumi kebabs

you will need (serves 4):

  • 250g lamb mince
  • ½ garlic clove, grated
  • 1 lemon, zested
  • small handful mint leaves, chopped
  • 1 tbsp clear honey
  • sunflower oil
  • 1 red onion, cut into chunks
  • 250g halloumi, cut into cubes
  • 1 tbsp olive oil (for marinade)
  • 1 lemon, juiced (for marinade)
  • sprig rosemary, for brushing (for marinade)

steps:

  1. combine the lamb mince with the garlic, lemon zest, honey, mint, some sunflower oil and seasoning
  2. mix together and shape into 16 balls and put into the fridge to chill
  3. using 8 wooden skewers thread the onion chunks, meatballs and halloumi to create the kebabs
  4. mix together the olive oil, lemon juice and then use the rosemary spring to brush the marinade over the kebabs
  5. cook on the grill or a BBQ for 4-5 minutes on each side and serve

refreshing drinks

strawberry lemonade

you will need (makes 1.5 litres):

  • 175g sugar
  • 400g strawberries
  • 200ml fresh squeezed lemon juice
  • plenty of ice

steps:

  1. tip the sugar and 1 litre of water into a saucepan over medium heat stirring until the sugar has dissolved
  2. then remove from heat and allow to cool completely
  3. put the strawberries into a blender and blitz until its pureed, you can strain it if you would prefer
  4. tip the strawberry puree into a jug with the sugar water and lemon juice and stir
  5. pour into glasses filled with ice and enjoy

white wine sangria

you will need (serves 8-10):

  • 2 bottles white wine
  • 300ml ginger wine
  • 80ml elderflower cordial
  • 4 limes, thinly sliced into rounds
  • 3 peaches, sliced
  • large handful raspberries
  • plenty of ice
  • 1l sparkling water

steps:

  1. add the wine, cordial, limes, peaches and raspberries into a large jug
  2. place into the fridge for at least an hour
  3. when you are ready to enjoy pour into glasses filled with ice

alcohol-free passion fruit martini

you will need (serves 2):

  • 3 passion fruits, halved
  • 1 lemon juiced
  • 1 egg white
  • 100ml alcohol-free spirit
  • 2 tsp sugar syrup
  • handful of ice
  • sparkling grape juice

steps:

  • 3 passion fruits, halved
  • 1 lemon juiced
  • 1 egg white
  • 100ml alcohol-free spirit
  • 2 tsp sugar syrup
  • handful of ice
  • sparkling grape juice

sweet treats for summer

gin and tonic ice lollies

you will need (serves 6):

  • 6 slices of cucumber
  • 6 mint leaves
  • 75ml gin
  • 250ml tonic
  • 50g caster sugar

steps:

  1. take an ice lolly mould with 6 holes and put a cucumber slice and mint leaf into each hole
  2. in a jug, stir the gin, tonic and sugar together until the sugar has completely dissolved
  3. pour the mix into the moulds and add a lolly stick and freeze overnight
  4. enjoy the next day

BBQ bananas

you will need (serves 4):

  • 4 bananas
  • 100g chocolate chips
  • 50g mini marshmallows
  • ice cream of your choice

steps:

  1. place each banana onto a piece of foil
  2. make a deep cut along each banana but not too deep to cut through to the other side
  3. stuff each banana with chocolate chips and marshmallows
  4. wrap the banana in foil making sure it is completely sealed
  5. place on the BBQ for 15 minutes or until the inside has melted
  6. remove and unwrap and then serve with some ice cream

summer fruit crumble

you will need (serves 4):

  • 100g soft light brown sugar
  • 100g unsalted butter
  • 150g plain flour
  • 75g caster sugar
  • 300g raspberries
  • 300g strawberries
  • 100g blueberries
  • 50g redcurrants

steps:

  1. preheat the oven to 170C/190C fan/gas 5
  2. put the strawberries and raspberries into a saucepan along with the caster sugar
  3. simmer on a medium to low heat and cook, stirring occasionally until the sugar has completely dissolved
  4. spoon into the base of a baking dish
  5. pulse the butter and flour into a food processor until it looks breadcrumb like
  6. transfer to a mixing bowl and stir through the light brown sugar then spoon the crumble topping onto the fruit
  7. sprinkle the blueberries and redcurrants onto the top
  8. bake for 30-35 minutes until the top is golden brown
  9. remove from the oven and leave for 5 minutes before serving

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