Baja Fish Tacos

Baja Fish Tacos

  • Prep Time1 hr
  • Cook Time20 min
  • Total Time1 hr 20 min
  • Yield4 Servings

Ingredients

For the batter

  • 200g rice flour
  • 100g plain flour
  • 1 egg, beaten
  • 1tsp baking powder
  • 1 teaspoon fine salt
  • 1 tsp chilli powder
  • ½ tsp dried oregano
  • 200ml sparkling water or light beer

For the fish

  • 500ml rapeseed oil, for frying
  • 1 large Pollack fillet, skinned and pin boned, cut into 8 evenly sized rectangular pieces
  • 100g rice flour

For the Lime aioli

  • 1 small cloves garlic, peeled
  • sea salt and freshly ground black pepper
  • 1 lge free-range egg yolks
  • ½ tsp English or Dijon mustard
  • 1 tbsp lime juice
  • 125ml sunflower or rapeseed oil

For the pico de gallo

  • 300g ripe vine tomatoes
  • 2 med. red onions diced
  • ½ bunch of coriander
  • 1tsp sea salt
  • 1tsp freshly ground black pepper
  • 1tsp sugar
  • juice of 2-3 limes
  • 1 tsp rape seed oil

Method

1

Make the pico de gallo and lime aioli in advance.

2

For the Pico de Gallo
– Quarter the tomatoes. Remove the cores and dice in to 5mm
– Add the diced red onions, coriander and jalapeno. Add salt and pepper to taste
– Once you’re happy with the flavour, mix in the sugar. Add lime juice to taste and the oil. The mixture should be salty, sweet, zingy and slightly spicy

3

For the Lime Aioli
– Crush the garlic mix in the salt and then thoroughly combine with the egg yolk. Mustard, lime juice and pepper. In a slow steady stream, whisk the oil in to the egg mix, a few drops at a time to start, then in small dashes, whisking in each addition to properly emulsify before adding more. By the time you have added all the oil, you should have a thick glossy, wobbly aioli.
– add more salt, pepper, mustard or lime juice to taste.

4

Make the batter by mixing the flours, egg, baking powder, salt, chilli powder and oregano.
– Slowly add the sparkling water or beer and whisk until you have a batter-like consistency – ignore any lumps.

5

Heat oil in a suitable pan on the bbq for shallow frying.

6

Dip one piece of fish at a time in to the rice flour. Using tongs, dip the fish in to the batterand place the fish in the hot oil. Keep well away from your body.
– cook in batches of four for approx. 4 minutes. Repeat with the other pieces.

7

Assemble your tacos by warming the tortillas, place a dollop of aioli on them, followed by the fish, cabbage, pico de gallo, a couple of slices of jalapeno and some corriander. Add a squeeze of lime juice.

Recipe from Breddos Tacos copyright Nud Dudhia & Chris Whitney 2016. Cooked by Tim Donald from the BBQ Team Silverback Grillers

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Dirty Steak

Dirty Steak

  • Prep Time20 min
  • Cook Time15 min
  • Total Time35 min
  • Yield2 Servings

Ingredients

For the Steak

  • 12oz Bone-in ribeye

For the Dirty Baste

  • 1 stalk Fresh Rosemary taken of the stalk
  • 2 stalks fresh Thyme taken off the stalk
  • Bunch of Flat Leaf Parsley
  • 1 Clove Garlic
  • I Anchovy fillet
  • 1 tsp Sea Salt
  • 1 tbsp Olive Oil

Method

1

Blitz all the ingredients for the Dirty Baste together

2

You will need your grill loaded with red hot, quality lumpwood charcoal. Please do not use instant light or briquettes or lava rocks

3

Give the coals a blast of air to remove excess ash and ensure they are red hot. Place your steak directly on the coals, do not press or move, just leave it alone for 3 minutes. After 3 minutes flip the steaks, baste generously on the cooked side and cook for another 3 minutes. This will give you a rare dirty steak. If you want to ensure the steak is cooked how you like, use a digital thermometer probe.

4

Once cooked tent with foil (not tightly wrapped) and leave for 5-10 minutes, this allows the steak to rest and makes it more tender. Slice and serve drizzled with more of the dirty baste

Recipe from Marcus Bowden of Country Wood Smoke

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Genevieve Taylor Berbere Beef and Green Pepper Kebabs

Genevieve Taylor Berbere Beef and Green Pepper Kebabs

Bereber Beef and Green Pepper Kebabs
  • Cook Time30 min
  • Yield4 Servings

Ingredients

For the Kebabs

  • MAKES 8 KEBABS
  • Ingredients
  • 700g (1lb 9oz) skirt steak, cut into 2cm (¾in) cubes
  • 2 green peppers, cut into 2cm (¾in) pieces

For the Spice Mix

  • 1 tbsp coriander seeds
  • 1 tsp fenugreek seeds
  • 6 cardamom pods
  • 1–2 tsp ground chilli flakes, to taste
  • 1 tsp black peppercorns
  • ½ tsp allspice berries
  • ½ tsp cloves
  • 1 tbsp sweet paprika
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg

For the Spice Paste

  • 3 cloves of garlic, crushed
  • 1 tbsp vegetable oil
  • 1 tbsp tomato purée

Method

Preparing the Kebabs

1

Tip the coriander seeds into a small dry frying pan and set over a medium heat to toast for just a minute or so.

2

As soon as you smell the aromas wafting up from the pan, transfer the seeds to a spice mill. Add the fenugreek, cardamom, chilli flakes, peppercorns, allspice and cloves and grind to a powder. Add the paprika, ginger and nutmeg and mix until combined.

3

Put the spice powder into a bowl and stir in the garlic, oil and tomato purée to make a thick paste.

4

Toss the meat with the spice paste until it is thoroughly coated – your hands may be the easiest tools for the job here, as the paste is thick.
Cover with cling film and chill for a good few hours to marinate, ideally overnight.

5

When you are ready to cook, thread the meat and peppers on to the skewers

6

Set up a charcoal chimney starter 3/4 full with lumpwood charcoal, and start it going with a sheet of lit crumpled newspaper underneath (or use parrafin-free fire lighters). Wait 10-15 minutes until the BBQ is fired up to a hot grilling temperature of about 280-300c with a deep bed of glowing embers.

7

Grill the kebabs directly for about 15-20 minutes, the grill should be hot 280–300°C (535–570°F). Turn the kebabs frequently until the meat is dark and crisp and the peppers are soft.

The Ultimate Wood-Fired Oven Cookbook by Genevieve Taylor (Quadrille, £15) Photography ©Jason Ingram

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Lennox Hastie – Red Mullet Esabeche

Lennox Hastie – Red Mullet Esabeche

  • Prep Time30 min
  • Cook Time10 min
  • Total Time40 min
  • Yield4 Servings

Ingredients

  • 8 red mullet
  • zest and juice of 8 oranges
  • zest and juice of 2 limes
  • 1 lemongrass stem, bruised and chopped finely
  • ½ teaspoon fennel seeds
  • 1 bunch baby carrots, peeled and finely sliced
  • 3 baby fennel bulbs, outer layers peeled and finely sliced
  • sea salt
  • 4 spring onions (scallions), finely chopped
  • 100 ml (3½ fl oz) olive oil, plus extra to drizzle
  • ½ bunch fennel fronds, picked
  • 1 head fennel flowers

Method

1

The grill should be hot around 250°C/480°F+

2

Scale and gut the fish, and remove the gills. Rinse quickly and dry well.

3

Butterfly the fish. Use a sharp knife to make an incision along the skin on the back of the fish to one side of the dorsal fin. Following this line, run the knife horizontally from the head to the tail, going halfway to the backbone. Move the knife through to the underside of the fish, then run the knife along the whole fillet. Turn the fish over and repeat on the other side.

4

With a pair of scissors, carefully cut the backbone free behind the head and in front of the tail. This will enable you to easily remove the backbone while retaining the head and tail, which hold the fish together during grilling.

5

Trim the belly. Locate the bones running along the middle of the top half of the fillet and carefully remove them using tweezers.

6

Prepare the escabeche vegetables. In a small saucepan, combine the zest and juice of the oranges and limes, the lemongrass and the fennel seeds. Bring to the boil and simmer until reduced to approximately 200 ml (7 fl oz) of liquid. Pass through a fine-mesh sieve and, while warm, pour over the sliced carrots and fennel. Leave for 40 minutes to macerate.

7

Season the flesh of the fish with sea salt, and grill in an enclosed grill rack over intense embers for 2 minutes, skin side down, until beautifully caramelised.

8

Meanwhile, drain the carrot and fennel (reserving the liquid) and grill for 2 minutes with the spring onions until lightly charred. Season, drizzle with olive oil and garnish with half of the fresh fennel fronds.

9

Transfer the fish to a clean tray, add the reserved escabeche liquid and allow to rest for 1 minute, during which time the acidity will finish cooking the fish.

10

Gently heat the olive oil in a small saucepan and pour it over the red mullet. Strain all the liquid back into the saucepan, whisking continuously and allowing a light emulsion to form.

11

Place the pickled and grilled vegetables on a plate, top with the fish and pour the emulsion over. Finish with the remaining fresh fennel fronds and the flowers. Serve immediately.

Incorrectly classed in the UK as mullet, red mullet is actually a member of the goatfish family and a favoured part of the Mediterranean diet. I worked with red mullet for years in Europe and it was only when I came to Australia, where they are often sold under the Greek nomenclature barbounia, that I realised the fish was not a true mullet. They were so valued in ancient Rome that they sold for their weight in silver. Though small, red mullet has a sweet and delicately flavoured flesh, and fine oil running under the skin that crisps up beautifully on the grill. In this recipe, the escabeche refers to the pickled vegetables; the acidity completes the cooking of the mullet as it comes off the grill. The vibrant combination provides a taste of sunshine no matter what the weather.

Recipe kindly supplied by Lennox Hastie from Finding Fire: Cooking at its most elemental (Hardie and Grant £30)

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Chicken Doner Kebab with Flatbreads

Chicken Doner Kebab with Flatbreads

  • Prep Time15 min
  • Cook Time1 hr 45 min
  • Total Time2 hr
  • Yield6 Servings
  • Cooking Method
    • Rotisserie or Indirect

Ingredients

For the doner kebab

  • 1.8 kg boneless, skinless chicken thighs
  • 3 tbsp tomato puree
  • 4 garlic cloves, minced
  • Zest and juice of 2 lemons
  • 2 tsp onion granules
  • 2 tsp ground cumin
  • 1/2 tsp ground allspice
  • 1 tbsp fresh thyme, finely chopped
  • 3 tsp salt
  • 2 tsp black pepper
  • 8 tbsp olive oil – Don’t be alarmed by this amount, the majority will be left behind after marinading

For the flatbreads

  • Makes 12
  • 500g Strong white bread flour
  • 2 tsp salt
  • 2 tsp sugar
  • 7g sachet of fast action yeast
  • 3 tbsp olive oil
  • 300 ml warm water

Method

1

Set up your BBQ either with a rotisserie attachment, as I’ve used, or for indirect cooking at 190-200˚C/370-390˚F

2

Place the chicken in a large bowl and, in a separate bowl, mix the rest of the ingredients together really well.  Don’t worry about the amount of oil.  Its purely there for marinating purposes and won’t all end up in the finished dish.

3

Pour the marinade over the chicken thighs and mix everything together thoroughly.  You want every bit of chicken smothered in the paste.  I like to get my hands in there but I recommend wearing a pair of disposable gloves if you do.

4

Leave to marinade for at least a couple of hours, overnight is best.

5

If you have a rotisserie I find that attaching one fork, holding the bar vertically and threading the chicken on from the top works best, so far as having a nicely balanced doner goes.  When all the chicken has been threaded on, slide on the second fork and make sure both are tightened up snugly against the chicken.  I also like to use a bit of ‘scaffolding’, and I take some metal skewers and insert them on each side too.  This stops any stray pieces flopping about while it’s on the rotisserie and keeps it nice and neat.

6

If you’re not using a rotisserie, you’ll need 6 large metal skewers. Take 3 of the skewers and lay them side by side. Thread your chicken onto the skewers so that you have one central skewer and one either side. When all the meat is threaded on, insert the remaining skewers from the opposite end, securing everything together.

7

Now place the chicken on the rotisserie and cook, lid on the BBQ, until the internal temperature reaches 165˚f/74˚C.  It took about 1 hour 45 minutes for this particular cook, however cooking times will vary depending on the size of your chicken thighs.  I usually check it after 1 hour, and every 15 minutes after that.  If you feel it’s browning quicker than you’d like, just wrap a piece of foil loosely around the meat.  You want your chicken cooked all the way through but no over cooked and dry.

8

If using the indirect cooking method on your grill, set the meat on the cool side of the grill and place the lid on.  Turn the doner over every 20 minutes until you achieve the correct internal temperature.  You can finish it off over the coals to get some nice crispy bits.

9

We serve it sliced straight off the spit into homemade flatbreads stuffed with salad and our favourite sauces.  If you fancy making your own flatbreads, the recipe can be found below.

For the flatbreads

10

Place all the ingredients in a large bowl and mix to form a dough.  The dough should be soft but not too sticky.  Kneed well for 10 minutes (I use a stand mixer because I’m lazy).  Place the dough in a bowl and cover with cling film or a tea towel and leave to sit somewhere reasonably warm, like your kitchen, until it has doubled in size.

11

Knock the air out of the dough and tip out onto a lightly floured work surface.  Give it a quick knead and divide into 12, shaping into balls.  Place these onto a floured tray or plate and cover until you need them.

12

I cook my flatbreads over direct heat on the BBQ, but a hot griddle or non-stick frying pan will work too.  Roll each ball of dough out nice and thinly on a floured surface.  Place it directly onto the cooking grate or into the pan and wait until you see bubbles start to appear.

13

Check the colour of the underside and, when nicely browned, flip it over and give the other side a few seconds to colour.  Repeat with the remaining dough and you’re done!  These can be made in advance and kept in a warm oven covered in foil.  I get my daughter to help with making the flat breads.  She’s a bit of an expert now lol.

Try them brushed with a flavoured butter, straight off the grill.  Delicious!

Recipe from Kelly Bramill

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McMuffin

McMuffin

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield4 Servings
  • Course
  • Cooking Method
    • Direct on Plancha or Griddle

Ingredients

  • Spray Oil for the Plancha
  • 4 Muffins
  • 8 Pork Sausages
  • 8 rashers Streaky Bacon
  • 4 Eggs
  • 4 slices of processed cheese (I know that’s sacrilege but it is the best type for these)
  • (You can add other things such as hashbrowns or grilled tomato )

Method

1

Take the skin of the sausages and make four patties each containing two sausages. Squirt some oil on the plancha or griddle pan and put the patties on to cook. Add the bacon after about 10 mins.

2

You can do one of two things with the eggs you can cook them in a silicone ring, just like they do at McDonalds or you can scramble them.

3

Once you are happy that the sausages are cooked, toast the muffins and add the cheese to the top of the sausage patties and melt.

4

Pile up your sausage patties, bacon, egg and if desired a big splodge of ketchup

Recipe by Mark Cole :Twitter @Coleybbq, Instagram coleybbq

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Mushroom and Chestnut Bourguignon

Mushroom and Chestnut Bourguignon

  • Prep Time30 min
  • Cook Time1 hr 20 min
  • Total Time1 hr 50 min
  • Yield6 Servings
  • Course
  • Cooking Method
    • Indirect/Direct in Griddle Pan

Ingredients

  • A little oil for browning
  • 450g small chestnut mushrooms or button mushrooms, left whole
  • 175 g cooked chestnuts, sliced in half
  • 300g Chantonnay carrots (or regular carrots chopped into large chunks)
  • 24 small shallots, peeled and left whole
  • 2 cloves of garlic, minced
  • 1/2 tsp caraway seeds
  • 300 ml hot vegetable stock
  • 1 tsp Marmite (or Vegemite).
  • 1/2 tsp brown miso paste
  • 400ml red burgundy wine (you can substitute another red wine)
  • 2 heaped tbsp tomato purée
  • 4 tbsp brandy
  • 2-3 tsp unrefined sugar
  • 4 heaped tsp cornflour mixed to a slurry with a few drops of water
  • A bunch of thyme tied with string
  • Salt and pepper to taste

Method

1

Clean the mushrooms and place in a bowl. Pour over the wine and leave to stand overnight or for a few hours, giving them a stir once or twice (marinating the mushrooms is optional).

2

Set up your BBQ to have direct and indirect zones. Prepare your carrots and pop them in a bowl. Add a tiny bit of oil, salt and pepper and massage the carrots to coat. Place on a baking tray and roast indirectly in the BBQ using some fruit wood chips or chunks for smoke for 20-25 minutes until cooked and set aside.

3

Using the Weber GBS Dutch Oven or a heatproof saucepan suitable for the BBQ, brown the shallots over a high heat (direct zone) using a little oil. You’re just looking for colour on them here, you don’t need to cook them through. Remove them from the pan and set aside.

4

Remove the mushrooms from the wine (reserve the wine for later), pat them dry with kitchen paper and then add to the hot pan. Fry off the mushrooms for a few minutes and while this is happening dissolve the marmite and miso paste in the hot stock.

5

Add the shallots to the mushrooms along with the garlic and caraway seeds and fry gently for another minute. Now add the chestnuts, stock, brandy, thyme and 200ml of the wine marinade. Bring to the boil and then move to the indirect side of the BBQ, close the lid and simmer until the shallots are tender. You can cover the pan or leave it uncovered if you want to infuse more smoke into the casserole.

6

Add more of the wine and a little water if you think it needs it, but remember that the wine will need to cook out, so check this early on.

7

Add the carrots to the pan and taste for seasoning, adding a good grinding of black pepper and salt if needed. Stir in the cornflour slurry and simmer until the sauce has thickened.

8

Serve with greens and creamy mashed potatoes.

Recipe by Kelly Bramill of Chickpeas and Charcoal

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Beef Stroganoff

Beef Stroganoff

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Yield4 Servings

Ingredients

  • 675g/1½ lb beef fillet, preferably cut from the tail end (It can be made with Sirloin which will make the dish cheaper
  • 65g/2½oz unsalted butter
  • 1½ tbsp paprika (hot Hungarian, if you like a little subtle heat)
  • 1 large onion, very thinly sliced
  • 350g/12oz button mushrooms, thinly sliced
  • 3 tbsp sunflower oil
  • 300ml/10fl oz soured cream
  • 2 tsp lemon juice
  • small handful of parsley leaves, finely chopped
  • salt
  • freshly ground black pepper

Method

1

Cut the steak into 1cm strips

2

Melt the butter in the griddle, add the paprika and onion and cook slowly until onion is soft but not browned.

3

Add the mushrooms and fry gently for three minutes, transfer to a plate and keep warm.

4

Using the same pan heat the sunflower oil until very hot

5

Add the fillet and fry quickly seasoning and turning as you do for around a minute. You do not want to overcook the steak. Transfer to a plate.

6

Return the onion/mushroom mixture to the pan add the sour cream and bring to the boil, simmer for a minute until thickened

7

Return the steak to the pan and heat gently for one minute. The beef should not be cooked any further.

8

Stir in the lemon juice and parsley

9

Serve with buttered noodles or rice

Recipe by Christine Dale of Chillin n’ Grillin

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Watermelon and Strawberry Salsa

Watermelon and Strawberry Salsa

  • Prep Time10 min
  • Cook Time5 min
  • Total Time15 min
  • Yield4 Servings
  • Cooking Method
    • In-Direct and Reverse Sear

Ingredients

  • 1cup diced watermelon, seeds removed
  • ¾ cup diced strawberries
  • ¼ cup of diced red onion
  • 2tbs chopped fresh mint leaves
  • 1 tbs diced jalapeno chilli
  • 1 tbs lime juice
  • 1 tsp honey or balsamic vinegar
  • S&P to taste

Method

1

Mix all ingredients together and allow to sit for at least an hour to allow the flavours to meld

Recipe from Christine Dale from Chillin n' Grillin

A perfect accompaniment to our BBQ Jerk Chicken

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Brined Chicken Lollipops

Brined Chicken Lollipops

  • Cook Time40 min
  • Yield4 Servings

Ingredients

For the Brine

  • 1 Litre Water
  • 100gms Salt
  • 75gms sugar
  • 2 garlic cloves smashed
  • 1 onion sliced
  • 1 lemon sliced
  • 1 sprig rosemary
  • 1 sprig thyme

For the Chicken

  • 1 packet of chicken drumsticks
  • 1 cup of your favourite bbq sauce, you can of course make your own
  • 30gms of rub

Method

Preparing the Brine for the Chicken

1

Prepare the brine by bringing all the ingredients to the boil and allow to cool

2

Cut the bottom of the drumstick to help it sit upright. Trim round the bone of the drumstick just above the meaty bit (see pic) Remove pin bone and tendons.

3

Place the drumsticks in the brine and leave overnight

4

Remove the drumsticks from the brine and leave to dry for 30 mins uncovered on a plate in the fridge.

5

While the drumsticks are drying prepare your bbq for indirect cooking, you are looking for a temperature of around 250-275f/122-135c

6

Sprinkle with your chosen rub and place the drumsticks on the bbq. They will take around 40 mins but check the internal temperature of them to make sure they are done. (165f or 74c)

7

 Put your sauce in a cup and dip each drumstick in then place back on the bbq to allow the glaze to set.

Brining may be new to many of you but it really takes chicken drumsticks to the next level

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni

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