WOW, what a difference the (slightly) warmer weather makes, giving us a chance to get outside, absorb some vitamin D and eat tasty summer dishes.
As most of you who read my recipes will know, my daughter is an avid banana bread baker with a massive a sweet tooth. Regardless of the weather, she is very handy in the kitchen making cookies, bread and popcorn.
This year, she has started making her own ice cream, which is surprisingly simple. Get the kids to try it after you make a delicious dinner of BBQ seabass. This recipe works with any fleshy fish.
At our BBQ class this month, everyone loved cooking fish, which although delicate, is even easier to cook at the BBQ than indoors. Enjoy!
Check out our wide range of cookery classes at: waterman.house or follow us on Instagram @waterman.house.
BBQ Seabass with Fennel
Ingredients
- 4 whole seabass
- 2 bulbs fennel, finely sliced
- 4 basil leaves, shredded
- 1 small glass dry white wine
Method
- Get your fishmonger to descale, gut and clean your fish, leaving the head and tail on.
- Once home, insert one quarter of the fennel, a basil leaf and one tablespoon of white wine into the fish cavity. Cover with clingfilm and place in the fridge to marinade.
- When the BBQ coals turn white, remove fish from fridge, season with salt and pepper and place on top of the BBQ on a low heat. When the skin turns crispy, turn over to the other side and repeat.
- Serve whole from the BBQ with potatoes and salad.
Three-minute Ice Cream
Ingredients
- 350g frozen raspberries (any berry will work)
- 600ml double cream
- 15g icing sugar
Method (using a food processor)
- Firstly, remove berries from the freezer.
- Next, add the double cream and icing sugar into your mixer and mix to stiff peaks.
- Now add in the berries and whisk until smooth, serve immediately. If the mix is too loose, add a pinch more icing sugar to bind it.
