Sat on the harbourfront in Stonehaven, Aberdeenshire, at the Ship Inn for lunch today, glorious sunshine, with a seafood platter of crab claws and a bowl of mussels in a creamy sauce washed down with a pint of Scapa Special citrussy ale.
The thing that made it though was the view….
This Recipe was a real luxury, and to be honest I usually prefer crab, but a couple of lively Aberdeenshire lobsters came my way, so I thought they’d go well with a dry aged Aberdeen Angus steak from Andrew Gordon Butchers in an ultimate Surf’N’Turf combo.
I like meals like this, super quality ingredients cooked simply without fuss, so I popped the steak on a super hot grill for a few minutes each side until cooked rare and still mooing, but with a wonderful char on the outside. While these were resting, I dispatched the lobsters, and cut in half before placing on the hot grill for a few minutes each side, I placed a knob of butter with some chopped chives and parsley and a squeeze of lemon to melt on the cut side of the lobsters, before serving with the rested steak and a side salad.
The glass of prosecco only added to the luxury…..
Spatchcocking a whole chicken is a great way of cooking a bird on the BBQ, it’s really easy to do yourself with some poultry shears you just cut the backbone out and press the chicken out flat so it cooks quicker on the BBQ.
I rubbed mine with a generous amount of Santa Maria rub from California Rancher, and smoked over apple wood chunks from my own apple tree prunings.
I smoked the chicken indirectly with the BBQ lid on for 60 mins at 160 degC, before smothering in BBQ sauce and crisping up directly over the coals for another 5 minutes per side. I checked the chicken was cooked through, for me 65-70deg C is perfect in the thickest part of the thigh.
Carve up the moist meat and crisp skin in thick slices, I served mine with asparagus wrapped in chorizo and cooked on the BBQ and slaw.
This quick little recipe is spot on for a light starter, or would work well with some thai prawn skewers or chicken yakitori.
Use the curved leaves from a chinese leaf lettuce, pile up with a handful of precooked thin rice noodles, a few shards each of sliced lemon grass, chilli and garlic, drizzle a teaspoon of fish sauce, and light soy sauce. Top with a tablespoon of sweet chilli garlic sauce and a little chopped coriander.
Place on a medium hot BBQ with a lid, I cooked mine on the Kamado Joe for 4/5 minutes. The base of the chinese leaf starts to char and the noodles have steamed through.
This shoulder of lamb was asking to be cooked Moroccan style, so I made up a baste using some Berbere seasoning mixed with olive oil, brushing it onto the lamb shoulder joint, and leaving to stand for a couple of hours in the fridge for the flavour to develop.
I then popped on to a medium hot BBQ and grilled until the outside was brown and starting to form a crust. I popped a couple of chunks of pecan wood to start smoking and shut the lid of the BBQ. I smoked the lamb for 4 hours at 150degC and allowed to rest for 20 minutes. The result was a lovely middle eastern savoury crust and moist flavorsome meat.
I served it with a simple couscous and some steamed asparagus.
One of the rising stars of Cornwalls food movement is Ben Prior down in Marazion in the shadow of St Michaels Mount. Ben’s Cornish Kitchen is a revelation of good simple taste. Winner of Food Magazines Best Restaurant in the SW this was one place I was really looking forward to visiting on a recent family holiday to Cornwall.
A beautiful classy interior sets you off feeling relaxed, families are more than welcome, which is wonderful as our kids love great food and sometimes miss out.
I went for Ben’s Mini BBQ consisting of a great little slider (mini burger) one of my favourite sticky short ribs which had a wonderful blend of spices and was cooked perfectly, Spicey pig croquettes, celeriac slaw, fries and salad, and glass of Inkspot red wine. A really stunning fine dining BBQ experience. The lunch menu was great, with a pan roasted fillet of hake that my wife enjoyed, and a simple spider crab pasta for £6.
As a treat I enjoyed a Vanilla Panna Cotta with honeycomb, and a berry and rhubarb compote. Simply stunning.
A wonderful restaurant that is a must visit when headed down to sunny Cornwall.
So today is the day, the lab grown burger is revealed.
Grown from the stem cells of a cow and pressed together, it certainly has interesting connotations for the future, what are your views? would you try it? Is it going to be a positive thing for the future?
For now I think I’ll stick with enjoying quality burgers such as those above, from a good butcher that I know where the meat has come from.