BBQ Hake with Langoustines

BBQ’d Hake, lightly smoked Kilkeel Langoustines, charred new comber baby potatoes, and grilled asparagus spears, blow torched chorizo & herb butter.

Dean Coppard is a well known chef in Northern Ireland, He is currently head chef at the Sweet Afton Bar and Kitchen. He grew up in Queensland Australia.

As he lived so close to the beach his father went fishing and brought home some amazing fresh fish which they barbecued. He moved to Northern Ireland in 2005 became head chef of the well known Yellow Door and then opened Uluru Bistro, an Australian restaurant in Armagh, it was recognised in the Michelin guide with 2 knife and forks.

He is an avid supporter of local suppliers and believes that Northern Ireland suppliers are going from strength to strength. He still lives in Armagh with his wife and 2 children who love eating out.

Although this recipe is cooked on a Mini Kamado, its easily adapted to other BBQ’s as its just Direct and Indirect grilling.

BBQ Hake with Langoustines

  • Prep Time30 min
  • Cook Time15 min
  • Total Time45 min
  • Yield2 Servings
  • Cuisine
  • Cooking Method
    • Direct / Indirect

Ingredients

  • 2 x 240g of fresh hake, skin on, scaled, pin boned.
  • 6 whole langoustines, split in half length ways.
  • 300g of new baby potatoes.
  • 6 tips of asparagus
  • 200g of butter
  • 100g of chorizo
  • 4 sprigs of fresh coriander
  • 50ml of Broighter Gold Hickory Rapeseed Oil

Method

1

Using a direct and indirect set up, light the bbq

2

Once the temperature is sitting between 180-200°C oil the grill barred grill rack and place the hake fillets skin side up over the direct heat area

3

Close the lid with the vent set to fully open and bake for 6 mins.

4

Open the lid and using a pallet knife or fish slice gently loosen the fish off the grill rack and set over the in-direct heat area.

5

Preboil the new potatoes until just cooked or still firm, remove from pan and slice into 1-2cm thick discs, coat these and the asparagus spears in a good quality rapeseed oil, I used the Broighter Gold Hickory Smoked infused oil giving the veg a rich flavor that gives depth once heated.

6

Add to the grill and place the halved langoustine on top. Cook for a further 4mins.

For The Butter

7

Soften the butter and add to a food processor blitz with the chopped chorizo and fresh coriander, roll in grease proof paper to form into a log shape and rest in the fridge

To Plate

8

Place the cooked potatoes on the plate first, rest the hake on top add the asparagus then finish with the grilled langoustine and slice the butter on the langoustines and blow torch the butter until it melts covering the langoustine and the hake.

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Cabrito al Disco

Cabrito al Disco

  • Prep Time30 min
  • Cook Time1 hr 30 min
  • Total Time2 hr
  • Yield4 Servings

Ingredients

  • 750gms Kid Goat Meat
  • 30ml extra virgin olive oil
  • 1/2 onion
  • 1/2 red pepper
  • 1 garlic clove
  • 2 tomatoes quartered
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 2 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp chilli flakes (or to taste)
  • 1 glass white wine
  • 1 can chopped tomatoes
  • 2 spring onions
  • (we also added some bite sized chunks of peeled new potatoes in after adding the tomatoes)

Method

Preparing the BBQ Jerk Chicken

1

Heat the bbq, with no deflector plates in (if using a ceramic) or set up for indirect on a regular bbq.

2

In a lidded pot, brown the cubed meat in the olive oil, then add the onion, bell pepper, garlic and fresh tomatoes

3

Cook until the onions are translucent, about 10 mins

4

Add the spices, salt oregano, chilli and wine and cook until the alchohol has evaporated a bit.

5

Put the deflector plates in if using a ceramic or just move pot to indirect heat on a BBQ and add the canned tomatoes and the potatoes to the pot

6

Cover and cook on the bbq for about an hour, until the meat is tender. Add more water if it starts to dry out

7

Serve in a bowl with the spring onions sprinkled over and some nice crusty bread

This is another recipe from our friend James Whetlor's book Goat. It is by Martin Anderson formerly of Mosimanns & Temper Soho. James worked as a chef in London for 12 years before returning to his home county of Devon and working at River Cottage After buying and keeping goats to clear an area of scrubland, he became interested in the plight of the British Billy Goat

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Cabrito al Disco

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James Whetlor’s book ‘Goat is available from all good book shops.
Winner of the James Beard Foundation Cookbook Award for the single subject book 2019.
Winner of The Guild of Food Writers Best Specialist/Single Subject Book Award 2019

Publisher: Quadrille Publishing Ltd (5 April 2018)

ISBN-10: 1787131181
ISBN-13: 978-1787131187

Spicy Thai Prawns with Mango Salad

Spicy Thai Prawns with Mango Salad

  • Prep Time15 min
  • Cook Time3 min
  • Total Time18 min
  • Yield4 Servings
  • Course
    • Appetizer
  • Cooking Method

Ingredients

For the Prawns

  • 24 raw king prawns
  • 2 Cloves of garlic crushed
  • 2cm of fresh ginger, peeled and finely chopped/crushed
  • 1 fresh red chilli , deseeded and finely chopped
  • 1 tbls of Thai fish sauce
  • 1 tbls of Soya sauce
  • 1 tbls of ground nut oil (or olive oil)
  • chopped coriander to serve
  • 1 lime cut into 4 wedges.
  • 6 mini skewers (15cm)

For the Mango Salad

  • 1 chopped up fresh mango
  • 1 chopped up red onion
  • Half red chilli (optional)
  • 1 Tomato chopped
  • 1 Tbls of fresh chopped coriander
  • 1 Tbls Olive oil (optional)

Method

1

Firstly if using wooden skewers the soak in water for at least 30 minutes so they don’t burn on the bbq.

2

Mix the garlic, ginger, chilli, fish sauce, soy sauce & oil to make the marinade

3

Put the prawns onto the skewers, I use mini 15cm skewers that hold 3 prawns to each skewer, you could use large skewers if you prefer.

4

Marinate the prawns for 30 minutes

5

Make sure your bbq is really hot, then add the prawn skewers to the bqq, directly over the heat.

6

After 1 minute turn over the prawn skewers and continue to cook for about 1 more minute until the prawns have completey changed from grey colour to pink.

7

Serve with fresh chopped coriander and lime wedges.

8

I also added a mango salad, simply chop up a fresh mango, red onion, red chilli, tomato, some coriander and serve.

Recipe from @FourSeasonsBBQ

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Spicy Thai Prawns

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