Barbeque Recipes
Skewered Scallops wrapped in Bacon
10 king scallops, shucked and without the roe
20 fresh basil or sage leaves
10 rashers streaky bacon, halved
150ml (5 fl oz) prepared flavoured oil, e.g. garlic or herb
Preheat grill or barbecue
Cut large scallops in half horizontally to make 2 rounds. Place two basil or sage leaves on top of each scallop.
Stretch the bacon with the back of a knife and wrap each bacon strip around one scallop, then wrap a second (if used) across the first, to enclose the scallop.
Thread each scallop onto 2 pre-soaked wooden skewers, brush with the garlic or herb flavoured oil and place onto a prepared foil-lined barbecue or grill, or griddle pan placed directly onto the barbecue.
Cook for 1-2 minutes, turning once and serve immediately.
Cajun Mackerel
4 mackerel, cleaned
3 teaspoons coriander seeds
3 teaspoons allspice berries
3 teaspoons green peppercorns
3 teaspoons cumin seeds
3 tablespoons white wine vinegar
1-2 drops of Tabasco sauce
1-2 drops of Angostura bitters
1-2 drops of Worcestershire sauce
55g (2oz) butter or margarine
chilli flowers, lime or lemon slices, to garnish
Grind the spices using a pestle and mortar or place in a plastic bag and crush with a rolling pin.Mix the vinegar, Tabasco, bitters and Worcestershire sauce together in a small bowl and stir in the crushed spices.
Make 3 diagonal cuts on one side of the fish and brush with the spice mixture. Leave to marinate in a cool place for about 1 hour.
Melt the butter or margarine in a large shallow pan until sizzling. Fry the mackerel for 5-6 minutes until the spices have turned black. Turn the fish over and cook for a further 2-3 minutes. Alternatively this dish could be cooked on the BBQ.
BBQ Tiger Prawns
Make a simple marinade with Sweet Chilli Sauce, lemon juice, lemon rind & finely chopped garlic, coat the prawns, leave for 15mins & then BBQ until cooked through.
Finger licking good!
Other gorgeous fish dishes on the barbie include very simply just chucking the fish in skin side down and waiting until its ready (fish cooks very quickly - don't overdo it & dry it out!). Ask us to fillet or cut the fish into easy to cook bbq portions.
You can also spice it up a bit with some of our delicious fish rubs - we love the spanish style one on Tuna and the cajun on salmon.
Our favorite fish on the barbie includes Salmon, Seabass and Swordfish - but the list is long! See the specials page for more ideas.
Moules Mariniere – Mussels in wine
1.75kg/4lb Mussels
50g/2oz Butter
1 medium onion finely chopped
50ml /2 fl.oz dry white wine
Chopped parsley
Soften the onion in the butter, add the white wine and the cleaned* mussels in their shells. Cover the pan. Cook on a high heat, shaking the pan every now and then until the mussels are open. Spoon out the mussels. Add the parsley to the juices and pour almost all of the juice out on to the mussels leaving just the dregs which may contain some grit.
You can also thicken the sauce with cream if liked.
* To clean the mussels, just wash in cold water and scrape off any weed attached. Discard any mussels which are open BEFORE cooking and any which remain closed AFTER cooking.
Halibut Steaks with Champagne and Peppercorn Sauce
Serves 2
2 halibut steaks
40g (1 1/2oz) butter
salt and black pepper
150ml (5 fl oz) pink champagne or rosé sparkling wine
4 tablespoons double cream or crème fraîche
1 teaspoon mixed whole peppercorns
1 tablespoon freshly snipped chives
Place the steaks onto a grill pan. Dot with a small amount of butter and season.
Cook under a preheated grill for 8-10 minutes, turning once.
Meanwhile, prepare the sauce: heat the remaining butter in a pan and add the
champagne. Bring to the boil and reduce the liquid by half.
Stir in the cream, seasoning and chives.
Arrange the halibut steaks onto a plate, pour over the sauce delicious served on a
bed of fresh tagliatelle
Sicilian Whiting
Serves 4
4 whiting fillets, skinned
salt and black pepper
150ml (5 fl oz) dry white wine
2 medium tomatoes, skinned, deseeded and chopped
2 teaspoons fresh oregano or marjoram
Place the fish fillets in a shallow pan. Season and pour over the wine.
Sprinkle the tomatoes over the fish. Top with oregano or marjoram.
Cover and poach for 7-10 minutes until the fish has whitened.
Remove the fish from the pan and transfer to a warm plate, keep covered.
Increase the heat under the pan and boil the juices until reduced by half. Spoon over the cooked fish.
Serve with cooked pasta, courgette's, red pepper and green beans, tossed in a little olive oil and garlic
3 Customer Recipes
Let us know what you think!
600g washed langoustine tails
Juice from 1 lemon
2 tablespoons Olive Oil
Knob of butter
2 chopped shallots
1 tablespoon Cognac
2 tablespoons chopped tarragon
3 tablespoons of crème fraiche
Toss langoustines in lemon juice
Heat oil in pan, add langoustines, fry for 5 min's
Add butter, shallots then splash in cognac & ignite!
Sprinkle in tarragon, salt & pepper to taste and crème fraiche.
Heat through gently
6 Halibut Steaks
60g soft butter
Salt & Pepper
For the Welsh Rarebit:
225g Gruyere Cheese grated (cheddar would be fine instead)
1 tablespoon Dijon Mustard
3 tablespoons cream
Preheat oven to Gas Mark 5
Season steaks with salt & pepper to taste
Use butter to grease baking dish, place fillets on tray
Mix the rarebit ingredients together & spread onto top of Halibut
Bake for about 20mins, taking care not to overcook the fish
Serve
500g Mussels
8 tbsp Olive Oil
200g Chorizo, sliced
4 cloves of finely chopped garlic
2 finely chopped onions
8 plum tomatoes chopped
2 red peppers sliced
2 tsp smoked paprika
275g bomba rice (paella rice)
800ml chicken stock
saffron
500g monkfish
16 tiger prawns – raw & peeled
Flat leafed parsley
Lemon juice
Wash mussels well, discard any that are open.
Heat oil in biggish pan, add chorizo & fry until browned, then add garlic, onion, tomato & red pepper, cooking for 15mins.
Stir in paprika, then sprinkle rice over & season.
Heat the stock, add saffron & stir until dissolved
Pour stock over rice & simmer for 15mins without stirring.
Scatter pieces of monkfish in, covering with the rice, place mussels & prawns on the top.
Cover & cook on a low heat for about 10 min's, until the prawns are pink & mussels open. (Discard any mussels that have not opened).
Squeeze lemon juice over the top & scatter with parsley
Serve immediately
These sound Delicious – keep them coming guys!!!
Posh Homemade Fish and Chips
Last night we used halibut & lemon sole fillets for this recipe, but just ask which fish is good that day, we’ll be happy to advise
Serve with chips, fresh new season (home grown are the best!) garden peas & a good tartare sauce – see Hilary's Mayo recipe below
Crab with pink grapefruit
This is a makes a fabulous starter, or serve with hot crusty bread for a light meal
Cooked white and brown meat from one crab
Segments of a pink grapefruit remove all the pith and chop into chunks
Home made mayonnaise - (Recipe below)
1 Avocado peeled and diced
Mix the crab, grapefruit and avocado loosely with enough mayonnaise to cover
Serve on a bed of mixed salad leaves
Hilary's quick mayonnaise
Use a small blender and the long cup which comes with the blender.
Put in a pinch of sea salt, 1/2 teaspoon of dry mustard,two egg yolks and ONE WHOLE EGG.
Blend lightly then with the blender running, slowly pour in 10 fluid oz of ground nut oil.
When mayo is thick and creamy add one or two tsp. white wine vinegar to taste (or lemon juice if liked instead) Check the taste, add more vinegar if needed.
This is a lovely accompaniment to many fish dishes – among our favourites freshly cooked hot lobster or langoustines
Adapt Hilary’s Mayo recipe to make a smashing tartare sauce by:
Mixing together with the mayonnaise some drained & chopped capers and gherkins, finely diced shallot & chopped fresh parsley, salt & fresh ground black pepper to taste
Hilary’s (Robert’s Mum) Lobster Thermidor
The flavour of the sauce should be of brandy, mustard and spring onion and remember that if you like the taste of the crushed lobster coral you can add this to the Thermidor sauce as well.
Enjoy!
Fry the bacon in a little butter until fairly crisp. Remove from the pan.
Fry the scallops in the bacon fat for about 2mins on each side, until white (do not over cook).
Add the bacon and then a little cream if liked to form a sauce.
Serve, this is nice with a good salad or spring greens & new potatoes
Toast the chopped nuts for 4-5 minutes until golden.
Mix with softened butter, coriander, shallot, parsley and lemon juice, salt and pepper.
Loosen the scallop from the shell, brush with melted butter and grill for 2 minutes.
Spread the nut mixture evenly onto the scallops and grill for 1½minutes.
Serve immediately.
