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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Baked Prawns

This is a popular one pot dish served throughout Turkey. The recipe, comes from the book Ozlem’s Turkish Table by Ozlem Warren and has been adapted for cooking on the BBQ.
I’ve  only had the book a couple of months and have marked quite a few recipes to cook on the BBQ.  Ozlem kindly gave permission to reproduce this recipe. Below is the link to her book,

Baked Prawns

  • Prep Time15 min
  • Cook Time30 min
  • Total Time45 min
  • Yield4 Servings
  • Cuisine
    • Mediterranean
  • Course
  • Cooking Method
    • Direct/InDirect

Ingredients

  • 225gms Raw King Prawns (shelled)
  • 225gms mushrooms, cleaned and sliced
  • 1 onion thinly sliced
  • 2 garlic cloves
  • 1 green pepper
  • 2 bay leaves
  • 400gms tin of chopped tomatoes
  • 60ml water
  • 120gms grated chedder
  • 3 tbs olive oil
  • salt and pepper to taste
  • 2 tsp turkish red pepper flakes (pul biber) or chilli flakes if you can't get them
  • Handful of fresh parsley
  • Flat breads or sourdough to serve

Method

1

Preheat the BBQ to 180°C and set up for indirect.

2

Heat the olive oil over the coals, and stir in the onion, peppers and mushrooms cook for about 4 to 5 mins until they begin to soften

3

Add the garlic, season with salt, pepper and red pepper flakes cook for another 4-5 mins

4

Add the chopped tomatoes, bay leaves and water, combine well

5

Simmer for about 10 mins until the sauce starts to thicken

6

Stir in the prawns sprinkle with grated cheese, move to indirect heat, cover the pan or the bbq with a lid and bake for 10 mins until prawns are cooked and the cheese is nicely melted.

7

Garnish with chopped parsley and serve hot with bread of your choice

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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

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

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

1

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

For the Chreime

2

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

3

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

4

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

5

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

6

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.

7

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

8

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

9

Some toasty crusty bread and a green salad make great sides

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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

Ingredients

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

Method

1

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

2

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.

3

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

4

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.

5

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

6

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

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Dirty scallops with Nduja and Wild Garlic Butter

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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

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

1

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

2

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

3

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.

4

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.

5

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.

6

Enjoy alone or with a simple slaw or salad.

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BBQ Jerk Chicken

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