RECIPES
Seafood & chorizo skewers
by BBQ Bill
The idea behind these comes from the
excellent combination of pork, paprika and
seafood. Scallops, squid and monkfish all
have that clean, fresh and sweet taste,
chorizo has that slightly spicy tangy
unmistakable flavour. Individually these are
excellent ingredients; however, together
they combine to provide a very special
taste combination. This is taken to another
level using this simple recipe when cooked
over hot coals…
SERVES 4-6
2 monkfish tails trimmed and cleaned
2 squid cleaned with tentacles
12 scallops, cleaned
250-300g cured chorizo
Olive oil
Salt and fresh ground black pepper
to season
PREPARATION
n Cut the monkfish along the length of the
fillet into pieces every 2-3 cms, this should
give you 8-9 pieces per fillet. Open up the
squid bodies to a flat piece and cut into 5 or
6 slices depending on the size. The scallops
should be fine whole. Slice the chorizo into
2cm rounds.
n Make up the skewers using alternate
pieces of fish and chorizo using 5 to 6 pieces
per skewer; with the squid, fold
the pieces in order they are
held on the skewers without
hanging down. Place on a tray
and hold in the fridge until
about half an hour before you
are ready to cook. Note I have
used purpose-made flat
stainless steel skewers which
allows easier turning without
the food moving around. You
can use two bamboo skewers
for each which have been
soaked in water for an hour or
so beforehand so they don’t
burn over the hot coals.
METHOD
n Preheat a barbecue with a lid to
200-250°C, using a nice clean grilling
lumpwood charcoal like birch, ash or alder
with your barbecue set up for direct grilling.
I have used an open top grill specifically for
grilling with skewers; however, any charcoal
barbecue that will take the skewers will work.
n Remove the fish from the fridge about
half an hour before cooking.
n Brush a light coating of olive oil on the
fish and season well with salt and black
pepper right before cooking.
n Place the skewers on the grill grates and
leave for 5-6 minutes. After this time check
and turn. Turn every 2-3 minutes until the fat
in the chorizo starts to run and it chars a little
on all sides and the fish is cooked through.
When cooked the fish will turn an opaque
white colour instead of the translucent
colour when raw. Check the internal
temperature with an instant read
thermometer which should read above
62°C. If the fish is not quite there yet, allow
it to cook further until up to temperature.
n The fat and paprika in the chorizo will run
along the skewers and coat the seafood
blending the flavours together as they cook.
n When cooked, remove from the barbecue
and rest on a warm plate covered loosely
with foil until ready to serve.
n This dish is served best with warmed soft
flatbreads, a lemon and parsley gremolata
and a simple tomato and cucumber salad.
Barbecued courgettes with chilli and basil
by Lewis G lanvill
This is an excellent vegetarian barbecue
recipe. The courgettes take on a lovely
smoky flavour that’s set off by the kick
of chilli and the freshness of the basil.
Cut them fairly evenly or parts will burn
before others cook.
6 courgettes
Olive oil
Red wine vinegar
Small handful basil leaves, shredded
2 red chillies, deseeded & finely
chopped
1 small garlic clove, crushed or
finely chopped
Salt and pepper
METHOD
n Slice the courgettes lengthways
to a thickness of 1/2 cm.
n Brush with a little oil on both sides.
Griddle on a barbecue, turning once,
until just tender.
n Mix 6 tablespoons of oil with 2
tablespoons of red wine vinegar.
n Toss in the basil, chilli, garlic and
cooked courgettes while they’re still
warm.
n Season and leave to cool.
Serve at room temperature.
BBQ | Spring 2020 | 25