Posts Tagged ‘Seafood’

Hot Smoked Mackerel

mackerel2

Oh hello October you cheeky devil, you steal away summer like a thief in the night, and then slap us round the face with the threat of winter……

But we fight back, we keep the BBQ fires a burning….

I caught these lovely mackerel on a recent bouncy boat ride, and rescued a large number from being destined as lobster pot bait, so what better way of using them but hot smoking them to an amber burnish.

I cured them for 24 hours in 50/50 salt sugar mix, rinsed this off and allowed to dry for an hour uncovered in the fridge before smoking with Silver Birch for 40 minutes in a barrel BBQ. I hope you enjoy the video.

Mackerel1

Seafood Platter in the Sun

seafood

 

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….

seafood2

“Posh at the Seaside”

posh whitebait

 

We’ve all been picking ourselves up since being hit with a nasty new years flu bug, and feeling a bit better we wanted to venture out to get a bit of fresh air by the sea and some comforting food. Our closest seaside is the Victorian town of Exmouth. After a lovely walk along the esplanade, we popped into the new cafe bar “Posh at the Seaside”, literally on the seafront.

A lovely airy room with a simple nautical feel and lovely big windows looking out to the Exe Estuary. We wanted something comforting and simple, I went for the Whitebait with salad, chunky chips and garlic mayonnaise. The whitebait was very generous, unusually it wasn’t the pre frozen breaded type, but obviously very fresh, dusted in a little flour and fried, then sprinkled with cayenne pepper. My lovely wife had the Scampi and really enjoyed it, and the kids shared a lovely snack box.

A great little place, with great coffee, and good food, and a friendly welcome right on the beach.

Fab Irish Foodie Holiday

This wonderful meal of salmon and shrimp, with Dillisk (dried seaweed) and the obligatory Guinness was a wonderful taste of an amazing place, we loved our recent holiday in South West Ireland, we stayed just outside Cork City, and visited the inspiring English Market, with the best range of seafood I have ever seen.

We visited Frank Hedermans smokehouse, and had perfect beech smoked salmon, which we enjoyed thickly sliced onto sourdough with dillisk (dried seaweed) and the obligatory Guinness.

Mahon Point Farmers Market was inspiring, the range and quality of local produce was stunning, we had wood fired pizza, and the best coffee I have ever tasted. It was great to meet some lovely people who are so passionate about the food they produce. We picked up lots of treats, but our favourite was the Free Range Bacon and Sausages from Woodside Farm, which we loved as a gut busting brunch before we left.

The restaurants we visited were proud of their local produce, but none more so than Kevin Aherne’s Sage in Midleton, where we were welcomed as family, had some stunnigly good local caught Sea Trout, and it was wonderful to see young families tucking into such great food.

We met some lovely people who were rightly proud of their food and county, and I can heartily recommend you visit them and see for yourself.

A birthday treat….a whole salmon on the BBQ

My son has always loved fish, and when we asked him what he would like to eat for his 3rd Birthday, we weren’t at all surprised when he said salmon.

Now I have a bit of history in not doing things by halves, I’m thinking a whole hog roasted for his first birthday, a new pizza oven and 40 pizzas for his second birthday, so really a few salmon fillets, or even a side of salmon weren’t really an option. It had to be a whole salmon.

The fish I procured was a bit of a monster in size, and wouldn’t fit in my indoor oven, so I made use of my home made oil drum BBQ/smoker that tends to get used for our larger events. I’ve recently lined it with recycled storage heater bricks to improve it’s heat retention.

I placed the huge fish on a piece of jumbo sized foil, slashed the sides a few times, and placed a slice of lemon and a bay leaf in each slash. I stuffed the cavity with lemon slices, bay leaves and some branches of fennel, a bit of salt and pepper inside and out, and a good glug of white wine, one for the fish, and one for the chef. I wrapped the fish up forming the foil into a tent, but crimping the foil tightly to seal.

I popped the fishy package on the BBQ away from the coals and shut the lid. I cooked this for 45 minutes before checking the fish was cooked, it flaked lovely, but was incredibly moist and prefectly cooked. I served it with a big bowl of home made coleslaw, and a pile of buttered new potatoes.

My son was over the moon with this, and everyone enjoyed being able to tuck in, we were so lucky with the weather, and were blessed with an afternoon of sun.

Barbecue prosciutto trout parcels

Do you ever have the problem, that when you have cooked your fish to perfection on the BBQ, you find that it has stuck to the grill bars, then try this technique and recipe Barbecue prosciutto trout parcels and serve some really great fish at your BBQ this summer.

BBQ Razor Clams

BBQ Razor Clams

I’m a really big fan of great simple seafood, and especially love to try new things. I’d been after some Razor Clams for a while, and I mentioned this to the friendly fishmongers at Greendale Farm Shop just outside Exeter. They had recently been out foraging and so were able to sell me some. Needless to say I jumped at the opportunity.

I got the clams home and rinsed out any remaining sand, and fired up the BBQ with some white hot coals, I popped the clams on meat side down and grilled them directly over the coals until seared, a couple of minutes, I then turned the clams over with some tongs, and brushed them with garlic, chilli and coriander butter, a squeeze of lemon and a little salt and pepper, until the shells started to char and smoke, another couple of minutes, don’t overcook them or they’ll turn to rubber. At this point the aroma was amazing.

I served the Razor Clams hot and we ate them with our fingers, avoiding the gritty stomach, and enjoyed them with a glass of cold New Zealand Sauvignon Blanc, the taste and texture was similar to scallops, slightly sweet and subtly smoky from being cooked over fire.

Have a chat with your fishmonger and see if he can source these for you, and try something different on your BBQ this summer.

Razor clams

BBQ razor clams

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BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

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British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

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theshotgunchef.wordpress.com/

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One man's quest to exercise enough so that he can eat all of the good things that exist in the world

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