ONCE summer hits, it's difficult not to get the BBQ out and use it at every given opportunity. Personally, I love how grilling can really enhance the flavours in food in a way that a regular hob pan cannot. So, when I get the opportunity, I tend to use a mix of both, as the flavours of both methods enhance and complement the dish.
This week's recipes use a BBQ to grill the baby gem lettuce, whilst the en papillote can be cooked on a BBQ or in the oven.
Why not join us at Waterman House cookery school for a BBQ Masterclass? You can book through our website or register interest if it's fully booked. It's a fantastic opportunity to learn new BBQ culinary techniques or have a fun night out with friends.
For more information: waterman.house/products/bbq-masterclass
BBQ Baby Gem (serves two)
Ingredients
- 1 baby gem lettuce
- 150g butter
- 100ml sherry vinegar
- 6 sprigs of thyme
- Salt and ground black pepper
METHOD
Split the baby gem lettuce in half, giving it a thorough wash. Towel dry to remove any moisture.
This recipe will use both the BBQ and the oven. Therefore, the baby gem will be initially placed on the BBQ, and then finished off in the oven.
To begin, place the baby gem onto a hot BBQ, grilling on a high heat. After 10 minutes, turn the baby gem over, removing the charred exterior when cool.
Place the grilled baby gem onto a baking tray. Once charred, remove from heat. Preheat your oven to 180C.
Lastly, in a pan, add butter and place on the hob. Add in the thyme, vinegar and stir.
Pour the buttery mixture over the baby gem and pop into the oven, cooking for four minutes.
After four minutes in the oven, remove and serve.
Read more:
James St Recipes: Spice up your barbecue this weekend with some veg
James St Recipes: Niall McKenna's simply delish shellfish dishes
Sea Bream and Ginger En Pappilotte (serves two)
Ingredients
- 2 x 100g fillets of sea bream or seabass
- 2 pak choi, finely sliced and washed
- 50g ginger, peeled and grated
- 1 red pepper, sliced and deseeded
- 2 red onions, sliced
- 60g fresh edamame beans, deshelled
- 1 tbsp sesame oil
- 2 tbsp light soy sauce
- 1 tsp chopped green chilli, deseeded
- 1/2 lime, juiced
METHOD
Start by preheating the oven to 200C. En papillote is an Italian method of cooking whereby food is cooked within a small sealed or wrapped parcel. I recommend using a sheet of greaseproof paper wrapped within a sheet of tinfoil.
Place the greaseproof on top of the tinfoil and, in the centre of the sheet, add in half of your sliced vegetables. Place the fish on top, adding the rest of the vegetables onto the fish.
Splash over the sesame oil, soy sauce and top with the chopped chilli. Fold over the paper, sealing in the fish to make a parcel.
Place the parcels into the oven for 20 minutes, then remove from the oven and let them sit in the parcels for at least three minutes before serving.
Serve in the parcel with the lime garnish and unwrap.
