September and October in Malta are those two months when there is plenty of sunshine while it’s not too hot. This makes this season perfect for having BBQ somewhere by the sea. However, it turns out that BBQ-ing al fresco in Malta can be tricky- not every beach is available. Where can I go? Do I need a permit? Do you have a super delicious recipe for a salad for me? All your questions are about to be answered!
If you’re looking to barbecue on a sandy beach, Mellieha Bay and Golden Bay are your go-to beaches, with one important factor to take into consideration…no charcoal barbecues are allowed! The logic is sound- not all visitors know how to keep their areas clean, and nobody likes to find a lump of coal underneath their towel the next day. Gas barbecues are a great solution though- all the cooking, no messy charcoal! Get a permit from the Mellieha local council to be on the right side of the law and get grillin’!
If you can’t, nay, won’t compromise on the taste of charcoal-grilled meats, look for rockier areas such as Bugibba, Marsascala, Mistra, Torri l-Abjad, or Mellieħa’s three camping sites. You’d still need a permit for these sites, but hey, there’s nothing like a real, old fashioned, barbecue experience! Its important to keep in mind that charcoal cannot and should not be thrown into the sea, or water shouldn’t be thrown onto the charcoal! Instead, opt for a natural cool-down: close the lid of the barbecue and choke out any oxygen. Once it’s warm, rather than OUCH OUCH HOT, dispose of it safely in a designated nearby bin.
Moral of the story- do it legally, safely, and clean up after yourself, and you will have zero obstacles in your Maltese BBQ experience!
Did you stick around for that salad recipe? Thought so. Bring it to your next barbecue, and impress all of your friends!
BBQ Potato and Chorizo Salad
This recipe serves around four people, however, feel free to multiply quantities so as to feed as many people as you like!
- 750g potatoes, quartered;
- 4-6 large cooking chorizo (or 12 small ones);
- 150ml sour cream
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 celery stalk, finely diced (optional, for whoever actually likes celery)
- 1 tbsp dill, very finely chopped
- Place the quartered potatoes in a large pan of very salted water, and bring the pan to a boil, until knife tender. Drain the potatoes and once cooled, cut them again into bite-sized pieces;
- Cook the chorizo whole, on a pan or on the barbecue itself, until cooked through (try pressing the chorizo with your fingers. If the chorizo is hard, it’s done!). Once cooler to the tough, cut the chorizo in slices;
- Mix the sour cream, mayonnaise and mustard, and add it to the potatoes. Add the celery, dill and the chorizo, and let the components get to know each other. Be sure not to break up the potatoes!
Bon appetit, and happy cooking!