Name: Grilled Sea Bass
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 6 garlic cloves peeled and roughly chopped; 1tbsp salt; 1 1/2tsp caraway seeds toasted in a dry pan and ground in a spice blender; 1 tsp cumin seeds toasted in a dry pan and ground in a spice blender; 100ml olive oil; 2tbs smoked paprika; 1/2 tsp cayenne pepper; 50g tomato paste; 1tbsp red wine vinegar; 1tsp sugar; 1 sea bass approximately 700gms scaled and gutted.; Juice of 1 lime

27/06/202003/02/2022

Grilled Sea Bass

Grilled Whole Sea Bass Chreime with ginger and coriander relish
Chreime is a Tunisian fish stew but in this recipe bbq-ing the fish adds a depth of smoke flavour

Grilled Sea Bass

Prep Time10 min
Cook Time20 min
Total Time30 min
Yield2 Servings

Course
- Main Course
Cooking Method
- Direct

Ingredients

6 garlic cloves peeled and roughly chopped
1tbsp salt
1 1/2tsp caraway seeds toasted in a dry pan and ground in a spice blender
1 tsp cumin seeds toasted in a dry pan and ground in a spice blender
100ml olive oil
2tbs smoked paprika
1/2 tsp cayenne pepper
50g tomato paste
1tbsp red wine vinegar
1tsp sugar
1 sea bass approximately 700gms scaled and gutted.
Juice of 1 lime

Method

For the Ginger and Coriander Relish

Combine all the ingredients in a bow, season to taste with salt and pepper and set aside

For the Chreime

Crush the garlic with the salt, caraway and cumin and garlic in a pestle and mortar, add a table spoon of olive oil, the paprika and cayenne pepper and stir to combine

Heat the rest of the oil in pan over medium heat, add the garlic and spice mix and fry stirring frequently to avoid burning.

Bring to a gentle simmer then add the vinegar and sugar. Taste and adjust seasoning if needed. Keep warm.

Score the sea bass on each side and drizzle with oil, season with salt and pepper

Set the bbq up for direct grilling, once ready grill your sea bass for 3-4 mins a side, it should be opaque and slightly firm when ready.

Put sea bass into sauce and bring to a gentle simmer spooning some sauce over to finish the cooking.

Serve with the relish spooned over and straight from the pan.

Some toasty crusty bread and a green salad make great sides

Free Recipe Card

Grilled Sea Bass

Download the free PDF Recipe Card

Download

27/06/202003/02/2022

Turkish Scrambled Eggs

This is another recipe from the book Ozlem’s Turkish Table. Whilst not a bbq book the recipes can easily be done on the BBQ.
Menemen is a turkish scrambled eggs with vegetables which is popular in many Turkish households as a weekend breakfast.
I cooked this a few weeks ago as part of a COVID 19 lockdown bbq competition and served it in a bacon weave basket with a bloody mary, it would be just as nice served on sourdough toast

Turkish Scrambled Eggs

Prep Time15 min
Cook Time10 min
Total Time25 min
Yield2 - 3 Servings

Cooking Method
- Direct

Ingredients

4 eggs
1/2 green pepper
1 spring onion
2 medium ripe tomatoes finely diced
1 tbs olive oil
60 gms feta crumbled
1tsp turkish red pepper flakes of chilli flakes
salt and ground black pepper
Bread to Serve

Method

Light the BBQ and set a cool fire zone with a few coals

Crack eggs into bowl and lightly beat, add feta and combine

Add olive oil into pan and heat.

Stir in the green peppers and cook for a couple of minutes.

Add the spring onions, tomatoes and red pepper flakes and mix well.

Pour in the eggs and scramble over a medium heat until the are just done but retain some moisture.

Season with salt and pepper.

Serve with crusty sourdough or pita bread.

Free Recipe Card

Turkish Scrambled Eggs

Download the free PDF Recipe Card

Download

Ozlem Warrens book ‘Ozlems Turkish Table’ is available from all good bookshops.
OURMAND World Cookbook Awards WINNER and BEST IN THE WORLD, Heritage: Turkey. Foreword Indies Awards (USA, International) HONORABLE Mention for Cooking.

ISBN-10: 1912031949
ISBN-13: 978-1912031948

27/06/202003/02/2022

Dirty Scallops with Nduja and Wild Garlic Butter.

Nduja is a soft spicy salami from Italy which melts and compliments the flavour of the scallops.

If you’re cooking this on a charcoal BBQ please ensure you’re using Lumpwood charcoal.

This is a recipe from Steve Johnson who is a passionate and experienced bbq chef from Brixham Devon , winner of PenGrille 2018, demonstrator and pop up bbq chef, specialising in fish and shellfish.

Dirty Scallops with Nduja and Wild Garlic Butter.

Prep Time10 min
Cook Time10 min
Total Time20 min
Yield4 Servings

Course
- Main Course
- Fish
Cooking Method
- Direct

Ingredients

12 scallops in the half shell
Nduja approximately 80-100g
Wild garlic butter
Pastis such as Pernod

Method

Ask your fishmonger to sell you scallops in the half shell. These may need to be ordered in advance.

I make wild garlic butter each spring using 80g of fresh wild garlic leaves to 250g of butter and half a tsp of sea salt. Portion and freeze for use later. If wild garlic butter isn’t available use normal garlic instead.

Have your coals hot and spread evenly. Add a knob of Nduja and wild garlic butter to each scallop shell.

Place the scallops directly on the coals. The scallops are cooked when the Nduja and garlic butter are melted an the internal temperature of the scallops is 50°C. Just before removing add a dash of pastis and flambé. I recommend the use of a protective glove for this.

This dish may be cooked on a conventional charcoal or gas bbq.

The scallops may be substituted for fresh oysters which are also delicious cooked this way.

Free Recipe Card

Dirty scallops with Nduja and Wild Garlic Butter

Download the free PDF Recipe Card

Download

24/06/202003/02/2022

Monkfish and Scallop Kebabs with Miso and Grapefruit Glaze

Monkfish and Scallop Kebabs with Miso and Grapefruit Glaze are an easy fish kebab best cooked on an open fire pit resting on smouldering birch wood logs which imparts a delicate but not overbearing flavour. However is still very tasty grilled on a lumpwood conventional charcoal or gas barbecue.
This is a recipe from Steve Johnson who is a passionate and experienced bbq chef from Brixham Devon , winner of PenGrille 2018, demonstrator and pop up bbq chef, specialising in fish and shellfish.

Monkfish and Scallop Kebabs with Miso and Grapefruit Glaze

Prep Time15 min
Cook Time10 min
Total Time25 min
Yield4 Servings

Cuisine
- Seafood
Cooking Method
- Direct

Ingredients

For the Kebabs

500g Monkfish fillets
12 scallops shelled
4 metal or bamboo skewers.

For the Miso glaze

1 tbsp miso paste
1 tbsp soy sauce
1 tbsp sesame oil
Grated piece of fresh ginger (about thumb size
2 grated cloves of garlic
Juice half a grapefruit.

Method

If using wooden or bamboo skewers soak in water for an hour.

Cut the monkfish tails into cubes approximately the same size as the scallops and thread alternately on the skewers.

Mix all the glaze ingredients in a very small saucepan and heat gently until boiling. This can be done on the bbq. Then reserve the hot glaze for the cook.

If using the open fire birch log method put the logs on the coals for five minutes before cooking then rest the skewers over the fire on the logs.

Cook, turning occasionally. About half way through the cook apply the miso glaze repeatedly with a silicone brush. Take off the fire when the internal temperature reaches 50°C.

Enjoy alone or with a simple slaw or salad.

Free Recipe Card

BBQ Jerk Chicken

Download the free PDF Recipe Card

Download

13/04/202003/02/2022

Susan Stoneman – Hot Cross Buns

YieldMakes 12 (depending on size)

Cooking Method
- Indirect

Ingredients

300ml milk
50g butter
500g strong bread flour
1 tsp salt
75g caster sugar
7g sachet fast-action or easy-blend yeast
1 egg, beaten
75g sultanas
50g mixed peel
(or 125g dried mixed fruit for the dried fruit ie. Sultanas & mixed peel)
zest 1 orange
1 apple, peeled, cored and finely chopped
1 tsp ground cinnamon
1 tsp ground mixed spice
For the crosses - 75g plain flour, plus extra for dusting
For the glaze - 3 tbsp apricot jam or orange marmalade

Method

Gently warm the milk and add the butter. Stir to help it melt. Leave to cool until it reaches hand temperature.

Put the flour, salt, sugar and yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg.

Add in the dried mixed fruit, apple, orange zest, ground cinnamon and mixed spice.

Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.

Tip on to a lightly floured surface and knead for about five minutes until smooth and elastic.

Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size.

Divide the dough into 12 even pieces the roll each piece into a smooth ball on a lightly floured work surface.

Cover with more oiled cling film, or a clean tea towel, then set aside to prove for an hour (or until doubled in size).

To make the crosses on the buns, mix the 75g flour with about 5 tbsp water to make a paste – add the water 1 tbsp at a time, so you add just enough for a thick paste.

Spoon into a piping bag with a small nozzle and then pipe crosses on the buns.

I cooked the buns in the Kamado Joe for about 30 mins at 150°C (using the deflector plates and cooking on the top grill). Usual bake test, brown on top and sounding hollow when tapped on the base of the buns.

Gently heat the apricot jam to melt, then sieve to get rid of any chunks and while the jam is still warm, brush over the top of the warm buns and leave to cool.

Recipe from Susan Stoneman

Hot Cross Buns

Download the free PDF Recipe Card

Download

13/07/201803/02/2022

Saag Aloo

Prep Time15 min
Cook Time45 min
Total Time1 hr
Yield4 Servings

Cuisine
- Indian
Course
- Main Course
Cooking Method
- Indirect

Ingredients

3 tablespoons of ghee or butter.
2 - 3 tablespoons Garlic/ginger paste (5 or 6 garlic cloves and a thumb of ginger)
5 green cardamom pods, cracked slightly
Stick of cinnamon
1 tablespoon of cumin seeds
Two bay leaves
1 Tablespoon garam masala
1 teaspoon of salt
1/2 teaspoon of turmeric
1/2 teaspoon black pepper
3 onions finely sliced
1 x 400g tin of good tomatoes
1 Pint of stock with a teaspoon of garam masala and a clove added
500g potatoes (waxy)
Big bag of fresh spinach.

Method

Set the Weber up for indirect cooking- coals left and right with central sanctuary.

A wok type pan with small handles that fit inside a closed lid, cast iron Dutch Oven or the Weber GBS pan would work best. (You’ll need a glove)

Start with the pan over one of the fuel sides and add the ghee/butter.

Fry the spices for a minute being careful not to burn.

Add the garlic/ginger paste and cook for a further minute, stirring continuously.

Add the onion, and cook for a few minutes until soft and glossy but not too brown.

Add the potatoes and turn everything around to coat.

Add the tomatoes and most of the stock. You want to try and cover the potatoes.

Place the pan in the centre of the grill, lid on and vents wide open to simmer. This should take 30-40 minutes or until potatoes are tender.

Whilst the potatoes are cooking, wilt the spinach down in an inch of boiling water with a teaspoon of salt and half teaspoon of turmeric added. (If you’re hardcore, you can do this on your ‘other’ BBQ. I did this on the stove)

After a couple of minutes, drain the spinach and let cool enough to squeeze much of the water out.

Chop through the spinach and add to the potatoes just before they’re cooked through.

Mix well being careful not to break up the potatoes

Let the Saag Aloo reduce to your desired thickness. Add your reserved stock if needed.

Serve with Naan

Recipe by Mike Cheryl Saunders

Free Recipe Card

Saag Aloo

Download the free PDF Recipe Card

Download

11/07/201803/02/2022

Broccoli and Marscapone Pizza

Prep Time5 min
Cook Time10 min
Total Time15 min
Yield1 Serving

Cuisine
- Italian
Course
- Main Course
Cooking Method
- Pizza Stone

Ingredients

1 ball of defrosted Northern Dough Co original pizza dough,
(rosemary and chilli pizza dough also work well for this recipe),
two tablespoons of tomato passata,
a handful each of olives, capers and sunblush tomatoes,
a tablespoon of mascarpone,
3 spears of Tenderstem broccoli blanched.

Method

Set your bbq up with an even layer of coals and put the pizza stone on to heat up

Roll or stretch your pizza dough on a floured worksurface to around 10-12 inches.

Spread the passata, then add the veggie toppings, and drops of mascarpone, then arrange the Tenderstem spears.

Bake on a BBQ pizza stone or in a wood fired oven for 60-90 seconds (or in a hot domestic oven for 8-10 mins). Slice and enjoy!

Northern Dough can be found in freezers across the UK https://www.northerndoughco.com/

11/07/201803/02/2022

Chocolate and Raspberry Calzone

Prep Time5 min
Cook Time10 min
Total Time15 min
Yield4 Servings

Cooking Method
- Pizza Stone

Ingredients

1 ball of defrosted Northern Dough Co original pizza dough,
Four tablespoons of chocolate spread,
Fresh raspberries or raspberry coulis,
Chopped roasted hazelnuts (optional)
Icing sugar for dusting

Method

Set your bbq up with an even layer of coals and put the pizza stone on to heat up

Divide your dough ball into four equal pieces, and roll/ stretch into rough oblong shapes.

Spread half of the surface of each piece of dough with a tablespoon of chocolate spread, and add a few raspberries and a sprinkle of hazelnuts. Fold the dough over so that the edges meet and pinch together to make a tight seal (like a pasty).

Bake in a wood fired oven for 20-30 seconds ,or in the bbq or a hot domestic oven for 3-4 mins). Sprinkle with icing sugar and the chopped hazelnuts and serve with a pot of raspberry coulis for dunking.

Northern Dough can be found in freezers across the UK https://www.northerndoughco.com/

04/07/201803/02/2022

American Hot Dogs

Prep Time5 min
Cook Time20 min
Total Time25 min
Yield4 Servings

Cooking Method
- Direct

Ingredients

For the hot dogs

4 Sausages
4 Hot Dog Rolls
Left over Chilli (from the OTT Chilli recipe)
Grated cheese
American Mustard
Ketchup

For the Beer Onions

2 Small onions sliced into half moons
2tbls olive oil
200mls of beer

Method

Set your bbq up for the canyon method, i.e coals on one side and none on the other which creates a cool zone to control flare.

Grill you sausages until they reach an internal temp of 160F or 72C and are golden brown.

Heat your chilli in a pot while the sausages are cooking

To make the beer onions heat the oil in a frying pan and soften the onions slightly, add a little beer and simmer until it evaporates (similar to making a risotto) repeat until all the beer is used up and the onions are soft and sweet.

Slice the Hot Dog rolls add your sausages and load with your toppings of choice, drizzle with ketchup and American mustard.

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

American hot dog

Download the free PDF Recipe Card

Download

03/07/201803/02/2022

Competition Style Pork Spare Ribs

Prep Time30 min
Cook Time4 hr
Total Time4 hr 30 min
Yield2 Servings

Cooking Method
- Indirect & braise

Ingredients

1x Rack Pork Spare Ribs, trimmed St. Louis style
American style mustard or olive oil.
BBQ rubs of your choice, I used a light layer of Meat Church BBQ "Honey Hog Hot" and a top layer of Killer Hogs "THE BBQ RUB"
50g Brown sugar
25g Runny honey
25g Unsalted butter
25g of Kansas City Style BBQ sauce mixed with 25g White wine vinegar.
50g of Kansas City Style BBQ sauce, warmed through at the end of the cook to glaze.
Kitchen foil.

Method

Allow ribs to reach room temperature.

Check the ribs and remove and sharp pieces of bone or flappy bits of meat that will burn.

Remove the membrane off the back side of the ribs, this is easily achieved by sliding a blunt knife under the membrane and pulling off with kitchen paper.

Apply a small quantity of american style mustard or oil on one side of the ribs.

Apply a light coat of the first rub, don’t rub the rub in the ribs let it tack up itself.

Flip the ribs over and repeat.

When the ribs have tacked up apply the second layer a little heavier, then flip over and do the other side.

Leave the rubs to do there magic whilst you prepare your Smoker or kettle with a lid, aim for 250 / 275°F (121 / 135°C)

Put the smoking wood on the coals about two chunks of fruit wood, i prefer apple, pear or cherry.

After 30 mins lift the lid and quickly spritz the ribs with water, and keep spritzing every 30 mins or so.

Whilst you are waiting lay 1 large sheet of kitchen foil down and place 50g of sugar 25g of butter in a line down the foil, then drizzle the honey evenly over the sugar and butter.

At the two hour mark remove the ribs and place meat side down on the sugar, butter and honey, pour the bbq and vinegar over the backside of the ribs straight down the middle.

Wrap the ribs well making sure the bones dont pop through.

Return to grill smoker meat side down, check again after a hour, the bones should have about 13mm pull back and the back of the ribs will have degraded. if not cover up and remove when they are.

When removed open the foil to let out the steam and slow the cooking process down, leave for 15 minutes then discard the foil and juices and pop the ribs back on the smoker or grill and a apply the bbq sauce as a glaze.