Category: Seafood

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Japanese Style BBQ King Scallops

An easy seafood recipe from @SMOKE_SHACK_NI
Check them out on Instagram  –

https://www.instagram.com/smoke_shack_ni/

Japanese Style BBQ King Scallops

  • Yield2 Servings

Ingredients

  • 10 large king scallops, cleaned
  • 1 tb sp oyster sauce
  • 1 tb sp light soy sauce
  • 1 tb sp yuzu kosho paste (available at most asian supermarkets)

Method

1

 Marinate the scallops with the oyster sauce, soy & yuzu paste for 1-2 hours.

2

Light up bbq and heat until reading approx. 250°C

3

Skewer the scallops ensuring the flat surface can contact the grill bars..

4

 BBQ for approx. 3 minutes each side until cooked and nicely coloured.

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Gambas Pil Pil

Gambas Pil Pil (Chilli and Garlic Prawns)

If you have ever been to spain you will most likely have seen this on the menu.
Its such an easy dish to recreate and works great on the BBQ.

Gambas Pil Pil

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield2 Servings
  • Cuisine
  • Course
    • Appetizer
  • Cooking Method
    • Direct in Pan

Ingredients

  • 60ml of olive oil
  • 1 garlic clove sliced
  • 1/2 tsp of chilli flakes (or more if you like it hotter)
  • 200gms freshwater prawns (you can use tiger prawns but this is traditionally made with smaller juicer prawns)
  • A pinch of parsley (Optional)
  • Toasted sourdough bread to serve

Method

1

Heat the oil in a heat proof dish on the bbq

2

Add the sliced garlic and chilli and cook until sizzling

3

Toast the bread

4

Add the prawns and cook until they start to give out the juice (this is what helps make a delicious dipping sauce for the bread)

5

Sprinkle with parsley and serve along side the bread

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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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Baked Prawns

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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

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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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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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