As you know BBQ’s are big Down Under, and after a successful stint of G’NOSH being featured on the Olympic menu at Kiwi House prepared by none other than Peter Gordon himself, I wanted to share some of my favourite BBQ recipes with you.
Fresh fish and seafood is a key part of the alfresco cuisine that I love most and in London, I’ve found that there are a few good fish mongers, however for the freshest produce, your best bet is to head to Billingsgate Fish Market very early in the morning and get the ‘catch of the day’ from the various sellers there. It’s a real traditional, foodie haven and you’ll get a far wider selection of the wonders of the sea.
Sticky Prawn Skewers
Make a marinade in a bowl of 3 cloves of crushed garlic, the juice of one lime, two tablespoons of good quality runny honey, one tablespoon of light soy sauce, a tablespoon of Muscovado sugar and one red chilli finely chopped including the seeds. Next add 500g raw tiger prawns, peeled but with the tails still on.
Ensure all of the prawns are immersed, cover and place in the fridge for an hour to allow the flavours to penetrate the prawns.
Whole BBQ’d Red Snapper
There is nothing more satisfying that barbecuing a whole fish and the delicate flavour of Red Snapper can be enhanced by giving it a herby, buttery stuffing.
Firstly you need to butterfly, or halve the fish, leaving the top part attached, so in affect you have a slit down the middle. This gives you a cavity to fill with the flavours of your choice.
With this fish I like to combine some unsalted butter with some grated ginger, some chopped spring onions or scallions, the zest of 1 lemon and some freshly chopped coriander. Once stuffed tie together with some string and season then place on to the hot grill until cooked, about 6-7 minutes each side.
Muhumarra Tuna Steaks
For this – simply marinate the tuna steaks in a spoonful each of G’NOSH Muhumarra for up to 2 hours in the fridge. Take out 30 minutes before placing onto the BBQ.
Grill for a couple of minutes on each side and take off the heat. I think that tuna steaks are best served with a pink middle – but cook according to your preference. Serve with a crunchy ‘Rainbow’ salad – a variety of delicious and fresh produce, use whatever is in season. I love grated carrot, fennel, radishes and sweet apple, with some sliced bell peppers, and some crisp iceberg or Cos lettuce.