Tag: Indirect

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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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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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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

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Smoked Chicken with Alabama White Sauce

Smoked Chicken with Alabama White Sauce

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

Ingredients

  • Spatchcock chicken
  • Rub of choice (we used Angus and Oink Big Phat Greek as its nice and herby and works well with chicken)
  • For the Sauce
  • 200gms mayonnaise
  • 50ml Apple juice
  • 50 ml Cider vinegar
  • 50ml fresh lemon juice
  • 1tbs creamed horse radish
  • 1tbs garlic powder
  • 1tsp onion powder
  • 1tsp English mustard powder
  • 1tsp freshly cracked black pepper
  • 1tsp finely grated lemon zest
  • 1/2tsp cayenne
  • 1/2tsp salt
  • 2tbs finely chopped flat leaf parsley

Method

Method

1

 Make the alabama white sauce around 1-2 hours before cooking the chicken. Combine all ingredients apart from the parsley in a bowl and whisk until well mixed.

2

Stir through the parsley and set aside

3

Spatchcock the chicken, rub with olive oil and coat with rub. Leave to sit in the fridge for at least an hour.

4

Set the BBQ up for indirect with the deflector plates in (if required). Bring temp up to around 180°C

5

Put the chicken on to cook and add some pellets to the feeder or a small piece of smoking wood to the coals. This will give a nice mellow smoke and a good colour on the chicken.

6

Cook the chicken until it gets an internal temperature of 74°C, this will take around an hour.

7

Serve portions of chicken on top of the hominy

8

Serve portions of chicken on top of the hominy

This recipe was made popular the Big Bob Gibson restaurant in America. Head Pit Boss Chris Lilly came up with this unusual sauce.
After tasting it at the Big Grill in Dublin with hominy grits we just knew we had to give it a go.
It was also the perfect chance to try out the smoke pellet feeder on the Monolith

The hominy is dried corn and in America it is also known as grits, it was served in a cheese, leek and bacon sauce. Chris Lilly put jalapenos in his cheese sauce in Dublin

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Meatball Pasta Bake

Meatball Pasta Bake

  • Prep Time20 min
  • Cook Time45 min
  • Total Time1 hr 5 min
  • Yield4 Servings
  • Cooking Method
    • Direct /Indirect

Ingredients

  • 400gms of burgers (this is an easy way to make meatballs as you don't need any binders)
  • 300gms of Pasta
  • 350gm Jar of Cirio Passata Rustica
  • 1 red onion chopped
  • 1 red pepper chopped
  • 100gms mushrooms sliced
  • 2 teaspoons of mixed herbs (we brought this mix home from our holiday in Rome but any herbs will do, such as dried garlic, rosemary, time, oregano, chilli flakes)
  • Salt and Pepper
  • 75 gms of grated mature cheddar
  • Olive Oil

Method

1

Boil the pasta for about 2 mins less than the time suggested on the packet, drain and set aside.

2

Light the bbq and allow it to come to around 180°C. (If using a kettle then set up for direct and indirect cooking)

3

Add oil to a cast iron pan, heat on the bbq and fry the meatballs until they start to brown, remove from pan and set aside

4

Fry the onion and pepper in the pan until it starts to soften, add the mushrooms and the herb along with some Salt and Pepper (you might need a little extra oil)

5

Fry for a couple of minutes and add the passata, mix well

6

Combine the meatballs and the sauce and simmer for 5 mins

7

Combine the pasta and the sauce and place in a baking dish, cover with cheese

8

Put the deflector plates in if using a ceramic or if using a bbq then cook indirect.

9

Bake the pasta bake for 20-30 mins until its bubbling.

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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

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Bloomin’ Vegetable Tart

Bloomin Vegetable Tart

Bloomin’ Vegetable Tart

  • Prep Time40 min
  • Cook Time40 min
  • Total Time1 hr 20 min
  • Yield4 Servings

Ingredients

For the Bloomin’ Vegetable Tart

  • 1 x 320g pack pre-rolled puff pastry
  • 200g cream cheese
  • 50g Sour cream
  • 2 cups freshly grated Parmesan cheese
  • 1 tsp lemon juice
  • 1 tsp chopped fresh thyme
  • 1 Tbs chopped fresh parsley
  • Sea salt
  • Freshly ground black pepper
  • 1 large green courgette
  • 1 large yellow courgette (if you can find
  • one, otherwise 2 x green courgettes)
  • 1 large carrot, peeled
  • 1 tbsp. extra-virgin olive oil

Method

Preparing the Bloomin’ Vegetable Tart

1

Set up BBQ for indirect grilling, preheat to 180°C (350°F).

2

Unroll pastry and line a 20cm quiche dish, poke with a fork in several place and use baking beans to blind bake until slightly golden, about 10 minutes, then let cool slightly.

3

In a large bowl, combine cream cheese, sour cream, Parmesan, lemon juice, thyme and parsley. Season with salt and pepper and beat until mixture is very smooth.

4

Cut the courgettes and carrot in half lengthwise. Lay each vegetable on a cutting board, cut-side down, and thinly slice each vegetable lengthwise into long thick strips, about 2-3mm wide. (You should be able to bend them!) A mandoline is perfect for this but if you don’t have one you may need to use a peeler on the carrots, as cutting them thinly can be difficult.

5

Spread cream cheese mixture on baked pastry. Roll one of the vegetable strips into a tight coil and place it in the centre of the tart. Arrange vegetable slices in tight concentric circles around the middle, alternating colours (if you only have green courgettes, lay every alternate strip with green side down), until the tart is filled. Drizzle the top with olive oil and season with salt and pepper.

6

Place in the bbq with a little Silver Birch wood added to the coals for a light tasty smoked flavour. Cook until the vegetables are tender and the crust is a deep golden, 35 to 40 minutes. You may have to turn the tart half way through cooking if the heat is stronger on one side.

7

Serve warm or at room temperature.

Original recipe from www.delish.com adapted for the BBQ by @clayfiish on Twitter

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