It’s half term here in the UK and for many of us, we will be reuniting with friends and family that we’ve not seen for months and months. Hurrah for now being able to hug and eat inside again! With that in mind, this blog features recipes of some of my favourite new finds and recipes I’ve rediscovered from not being able to entertain in so long.
As I’ve shared in previous blogs, when you’re entertaining, the joy is all about seeing friends and family and not spending time slaving away in the kitchen. I’m a big lover of preparing in advance so that I can spend the maximum amount of time outside. Although if you saw my post on Instagram this week, I wouldn’t need to worry so much. How fabulous is this space?
So without further ado, let’s get excited about entertaining our guests. When we think of barbecues, we often think of sausages and burgers, or did until companies such as Big Green Egg started creating more and more effective and creative ways to cook outside. (For full transparency, not a sponsored post at all, but you know I’ll rave about things I love. My local butchers have been raving about the Eggs since they were first on the market.
It’s hard to beat these fragrant fish skewers. Marinated in lemon juice, garlic and green herbs, these succulent cod, salmon and king prawn kebabs taste incredible served straight off the grill. 10 mins to prepare and 10 mins to cook, plus marinating. Recipe source Tesco.
Ingredients
2 tbsp olive oil
2 lemons, 1 juiced and zested, 1 cut into wedges, to serve
2 garlic cloves, finely grated
handful dill, finely chopped
handful flat-leaf parsley, finely chopped
400g (14oz) boneless, skinless cod loin, cut into 16 chunks
400g (14oz) boneless and skinless salmon, cut into 16 chunks
16 raw king prawns
16 bay leaves
Method
Soak 4 wooden skewers in water, so they won’t burn on the barbecue. Preheat the barbecue.
In a large bowl, mix together the olive oil, lemon juice, garlic, dill and parsley. Stir in the cod, salmon and prawns, season and put in the fridge to marinate for 1 hour.
Thread 2 pieces of cod, 2 pieces of salmon, 2 prawns and 2 bay leaves onto each skewer. Cook on the barbecue for 8-10 minutes, turning regularly, or until the fish and prawns are cooked through.
Scatter over the lemon zest and serve with the lemon wedges.
Steak, cooked to perfection, the Big Green Egg way.
This recipe is from the lovely folk at The Big Green Egg. You may think why do I need a recipe to tell me how to cook steaks? Well the chaps at The Big Green Egg know a thing or two about cooking on BBQ’s so I’m sharing their old fashioned method. Not only do I think you’ll love it, but you’ll end up with mouth watering, restaurant quality grill marks and a consistent cook. This method is super, not just for steaks but for pork chops, lamb cutlets or most other cuts of beef too.
Remove your steak from the fridge and let it come to room temperature. Pat dry with a kitchen towel.
Don’t remove any excess fat from the steak. Fat carries flavour into the meat whilst cooking. You can always remove it afterwards.
Season the steaks with a generous amount of salt on both sides. Don’t use the black pepper at this stage as it burns and turns bitter at high temperatures.
Lay them down and leave them to develop clearly defined searing marks.
How quickly you turn your steak depends on the thickness of the steak and how well you like it cooked. An inch-thick steak cooked medium will need turning after about 3 minutes.
Turn the steaks, this time preferably moving them to a different area of the grid. This ensures that you are placing the uncooked side of the steak onto a freshly hot area of the grid.
After a further 2 minutes, perform a touch test. Touch your hand where the base of your thumb joins to the fleshy part of your palm, in 3 positions, to compare to the touch of the steak. Your palm relaxed and open signifies the loose resistance of touching a rare steak. Gently close your palm and the base of your thumb joining your palm will be firmer. Tightly close your fist and this area will become tighter still, representing a well cooked steak.
Remove from the grill and let rest, season with cracked black pepper. They are delicious as they are but you could always add a dab of garlic butter. Serve with your favourite sides.
“Obviously, everyone’s different, but I love just settling down and having a barbecue with my friends at the house.”
Harry kane
Honeyed Mediterranean Vegetables With Spiced Yoghurt Dressing. (Serves 4)
An easy vegetarian grill or barbecue dish, served with pittas. This recipe is from Waitrose and is so simple and full of flavour. Just 10 minutes to prepare and 20 minutes to cook.
.
Ingredients
1 red pepper, cored and cut into strips
1 aubergine, cut into 1cm slices
2 courgettes, cut into 1cm slices
3 tbsp olive oil
1 tbsp honey
1 tsp cumin seeds
1 tbsp toasted pine nuts
4 wholemeal pitta breads
100g natural yogurt
½ lemon, juice
1 tsp harissa paste
Method
Start the barbecue, if using, or preheat the oven grill to high. Toss the vegetables in 1 tbsp olive oil and, in 2 batches, barbecue over hot coals covered in a light layer of ash, or grill on a baking sheet, for 3–4 minutes each side, until charred and cooked through. Put in a large bowl.
Combine the honey, cumin seeds and remaining 2 tbsp olive oil, then toss into the grilled vegetables. Scatter with the pine nuts.
Barbecue or grill the pittas. Mix the yogurt, lemon juice and harissa to make a dressing. Serve with the vegetables and pittas.
Summer Tomato Focaccia.
Not only is this bread super delicious, it looks so pretty too! It takes a little while to make – it’s bread! But the results are so worth it! I wish I could remember where I found this recipe, feel free to adapt. Additions could be adding sliced red onions, garlic, you name it. I do however think you’ll love this one for a summer barbecue.
Ingredients
2 cups of warm water
2 tsp yeast
2 tsp table salt
4 cups bread flour
Olive Oil
2 fresh rosemary leaves – or 3 tbs
1 pint cherry tomatoes
Grated parmesan and sea salt for sprinking
Set the oven to 425f
Put the yeast in a large mixing bowl and pour in the warm water.
Add the salt and 2 cups of the flour, mix into a soft sticky dough. Add the remaining 2 cups of flour and mix well. (The dough will be sticky)Cover aqnd let it rise for 40 minutes in a warm place.
Press out the dough on a well oiled lined baking sheet. Using your fingers, ease it into a rectangle, approximately 9×13 inches, give or take.
Put the olive oil in a small bowl and dip your fingers into the oil and then all over the bread, poking the bread surface and leaving little pools ofm oil. Do this all over the bread. Don’t skimp, this will result in great flavour after the bread is baked.
Arrange the tomatoes accross the top, pressing them into the dough slightly, then scatter the rosemary leaves evenly accross thew surface. Sprinkle sea salt over all and finally top off with a dusting of parmesan cheese.
Bake for 18-20 minutes until lightly golden.
The rosemary will crisp up in the oven, so you may wish to scatter some fresh leaves on top of the bread after baking to refresh the rosemary flavour and give it visual appeal.
No barbecue is complete without at least one S’more. I was first introduced to this delicacy when working in America for a few months prior to my nurse training. It took toasting marshmallows around the campfire to a whole new level!
This is a recipe you can have real fun with. I suggest you play around with a variety of biscuits and chocolate – the variations are endless! Although Marks and Spencers All Butter Chocolate Chip Cookies are the gold star! (image below) Lindt chocolate with sea salt or chilli are also great additions to your S’mores menu! They aren’t just for the children!
Ingredients.
Packet of digestive Biscuits
2 packets of marshmallows.
50-100g chocolate (dark or milk) melted if you wish.
Method
Toast your marshmallows over the BBQ until crunchier on the outside and gooey in the middle.
(On a rainy day, preheat the oven to 180C. Spread the marshmallows on a baking tray lined with greaseproof paper. Bake for 2-3 minutes, until golden and melting.)
Meanwhile, spread each cookie with the melted chocolate. (We often let the marshmallows do the melting so skip this bit!)
Spoon the toasted marshmallows onto cookies, then place the remaining cookies on top and squidge down to make a sandwich.
There is no real need for decorations when throwing a barbecue party – let the summer garden, in all its vibrant and luscious splendour, speak for itself.
Pippa Middleton
Further reading:
It’s no secret that I love a good recipe book. A book I’ve put on my wishlist is the new, recently launched Tom Kerridge book; Outdoor Cooking it sounds fabulous.
“Chapters include hearty favourites like pork and chorizo burger, veggie mains like charred cauliflower salad, and shareable snacks like aubergine dips and flatbreads.
He also includes desserts and drinks, tips and advice for the perfect summer barbecue, campfire or outdoor gathering with friends and family.”
Sounds great doesn’t it?
I really hope these recipes have given you some food for thought, parden the pun! Do let me know which recipe (s) you like the idea of trying. Do share and let me know! Equally, I’d love to know your favourite recipe you’ll be cooking this weekend.
Wishing you a super weekend wherever you are, may the sun shine!
The UK is beginning to open up again after the Pandemic, hurrah! With thoughts of visiting friends and staycations in the air, this is the first of a series of blogs that will bring you the Best of the South West. I’m talking where to stay, where to eat and of course shopping! This blog is all about the food…!
Over the last year, we’ve all spent much more time at home and that of course involved more cooking and baking. (Will the poor banana bread now forever be linked to 2020 I wonder?) Having lived in South West Devon for the last 26 years, I’ve never felt more lucky to be near the coast and Dartmoor. It’s been something we as a family have always treasured, but certainly now more than ever before.
I want to share some of that with you, although I’ve been warned by close friends not to share all the top restaurants and beaches! Some things have to remain a secret to us locals right?!
The South West is really a beautiful place to live, regardless of season.
One thing you might need before continuing is to download my FREE menu planner, complete with shoping list. Having created it years ago for my clients, I would not do without it. Not only does it save me time but it saves me money too.
No more waste, just need to remind the family to check the board in the kitchen before they ask what’s for supper!
There are numerous amazing chefs, all with fabulous establishments throiughout the South West and I wish I could share them all with you here. However, I’ve selected some of my absolute favourites and I hope you enjoy them as much as I do.
Classic Fish and Chips – Nathan Outlaw, Outlaws, Port Issac, Cornwall.
I couldn’t share with you some delicious recipes from your South West chefs without sharing a classic fish and chip recipe now could I! Nathan Outlaw is one of the loveliest chaps you could ever meet and is known as perhaps Britain’s best fish and seafood chef. He’s also written several fantastic cookbooks, his latest one being “Restaurant Nathan Outlaw”
FISH 4 hake fillets, each weighing 130g
TARTARE SAUCE
1 tsp English mustard 1 tsp white wine vinegar
250ml of rapeseed oil 2 gherkins 3 egg yolks
1 tsp each of fresh tarragon, fresh chives, fresh chervil, fresh parsley, all chopped
2 tsp capers, chopped salt & pepper
BEER BATTER
350ml of ale. 230g of plain flour
15g of dried yeast. 1 tsp salt. 1 tsp sugar
CHIPS: 6 large Maris piper potatoes, salt, vegetable oil
TO PLATE: 100g of peas, boiled
Method
For the tartare sauce, start by making the mayonnaise. Whisk the egg yolk, vinegar and mustard together in a bowl until well combined. Slowly add the rapeseed oil in a steady stream while continuing to whisk until emulsified
Finely dice the gherkins and add to the mayonnaise along with the capers and chopped herbs. Taste and adjust the seasoning with salt and pepper as necessary. Store in the fridge until ready to serve.
For the beer batter, combine the flour, yeast, salt, sugar and beer. Whisk together to form a smooth mixture and leave in a warm place for 10 minutes to activate the yeast and develop the flavour. Move to a cooler place until ready for frying.
To start the chips, peel the potatoes, then cut into large chips. Put them in a saucepan, cover with cold water and bring to the boil. Cook until still slightly raw in the centre, strain and cool.
Heat some vegetable oil in a deep-fat fryer to 180˚C ready to cook the fish and chips. Once the fryer has come up to temperature, add the chips to the fryer basket and drop into the hot oil. Cook until golden brown, remove from the fryer and allow all the oil to drip off. Place in a bowl and season generously with salt.
To cook the fish, mix the beer batter again to ensure it is smooth. Drag each fillet of hake through the mixture to evenly coat and drop into the fryer. Cook for 6-8 minutes until golden brown. Always drop items into the fryer away from the body so the oil does not splash back.
To serve, place the fish on top of the chips and serve with peas and a healthy dollop of tartare sauce.
Aubergine and Tomato Gratin – Hugh Fearnley- Whittingstall, River Cottage.
Serve this hearty bake with a green salad on the side, or precede it with a delicious raw dish, such as fennel, melon and basil. Serves 4.
2 fairly large aubergines (about 700g in total), trimmed
4 tbsp olive oil, plus a little extra to finish
A small bunch of basil (25g), leaves picked from the stems and -roughly torn
4–5 sprigs of thyme, leaves picked from the stems
30g flaked almonds
For the tomato sauce
2 x 400g tins tomatoes, 3 garlic cloves, sliced, 75g cashew nuts, 1 tbsp olive oil, 2 bay leaves, a pinch of sugar
Method
To make the sauce (which you can do ahead), put the tomatoes into a medium saucepan. If you’re using whole plum tomatoes, crush them in your hands as you add them, removing any stalky end bits. Add the garlic, cashews, oil, bay leaves and a little salt and pepper. Bring to a simmer and cook, uncovered, for about 20 minutes, stirring regularly.
Remove the bay leaves. Add the sugar and blitz to a purée, using a stick blender or a jug blender. Stir in about 50ml water to thin the purée to the texture of lightly whipped cream. Taste and adjust the seasoning. (If making ahead, cool then refrigerate; reheat gently before using.)
Preheat the oven to 180°C/Fan 160°C/Gas 4. Cut the aubergines lengthways into 5mm thick slices. Heat up a griddle pan (or a barbecue) or preheat your grill. Measure 4 tbsp olive oil into a small bowl and use to brush the aubergine slices on both sides. Griddle or grill the aubergine slices, in batches if necessary, for 2–3 minutes each side, until tender and marked with brown patches or grill stripes, seasoning with salt and pepper as you go.
Layer one third of the aubergine slices over the base of an oven dish (about 2 litre capacity). Scatter over one third of the basil and thyme leaves. Dollop one-third of the tomato sauce over the top and carefully spread it out over the aubergines. Repeat until you have used up all the aubergines, herbs and sauce. Scatter over the flaked almonds and add a final trickle of oil.
Bake in the oven for 30–35 minutes, until bubbling and lightly coloured on top. Let it stand for 10–15 minutes before serving.
“An awful lot of people have childhood memories of holidays in Cornwall, and the holidays are old-fashioned and hugely successful. You stick a child and a dog on one of the beaches, and they just light up; they just love it.”
Martin Clunes
Crab Linguine, Jude Kereama from Kota Collective, Porthleven, Cornwall
This recipe for crab linguine is an easy pasta dish and makes great use of white and brown crabmeat. Serve with a rocket salad and a glass of perfectly chilled white wine.
500g linguine
Extra Virgin olive oil
4 cloves garlic, sliced
1 1⁄2 red chilli, de-seeded & finely diced
100ml dry white wine
2 tbsp chopped Italian parsley
2 tbsp chopped basil
2 tbsp chopped chives
24 cherry tomatoes cut in half
300g white crab meat
100g brown crab meat
2 tbsp crème fraiche
Juice & zest of 1 lemon
Cornish sea salt & black pepper mill
Method
Cook the linguine in a pot of boiling salted water.
Mix the brown crab meat and crème fraiche until smooth. Reserve.
Add olive oil, garlic, and chilli into a saucepan. Cook until just toasted then add the white wine. Reduce white wine until the wine has reduced by around two thirds.
Add the tomatoes. Add the cooked linguine and reserve a bit of pasta water to adjust the consistency of the sauce.
Stir in both crab meats, herbs, lemon juice, lemon zest and season with salt and pepper. Add a drizzle of Extra Virgin olive oil.
Serve immediately with rocket salad dressed with Cornish sea salt, lemon juice and Extra Virgin olive oil.
The Graden Trading Company have the perfect set up for Beach BBQs.
Barbecued marinated chicken breast with lime, coriander, ginger and chilli – Michael Caine MBE, Lympstone Manor, Exmouth.
One of THE most inspirational chefs, in my opinion! Michael Caines back story is incredible, not to mention his restaurants and food.
Imagine cooking this dish on the beach with your family and friends after a long day in the surf?
Ingredients
small bunch fresh coriander, chopped
100ml/3½fl oz olive oil
2 limes, zest of one only and juice of both
20g/¾oz grated ginger
2 garlic cloves, crushed
1 fresh chilli, chopped
smoked cayenne pepper, to taste (if unavailable, substitute smoked hot paprika)
4 chicken breasts
Method
For the marinade, place the chopped coriander, olive oil, lime zest and juice, ginger, garlic and chili into a bowl.
Season, to taste, with cayenne pepper and whisk thoroughly.
Place the chicken breasts into a deep dish. Pour the marinade over the chicken, covering completely. Cover the dish and leave the chicken to marinate for three hours.
Preheat the barbecue until the coals are white hot.
Place the chicken breasts on the barbecue and cook for 15-25 minutes, or until cooked all the way through, turning occasionally.
“My best holidays were in Devon and Cornwall when the children were growing up. We always used to stay on farms because our children were pretty wild, and it was great going to the beach every day. We used to go to Launceston and Salcombe and all over those two counties.”
Mary Berry
Raspberry & Almond Brownies – Chris Eden from Gidleigh Park, Chagford, Devon
If you follow me on Instagram, you’ll know I’m a lover of chocolate and brownies, so really couldn’t not include these!
Serves 12
110g dark chocolate
110g unsalted butter
150g dark brown sugar
150g caster sugar
2 eggs 125g flour 1⁄2 tsp salt 125g raspberries
50g flaked almonds
Preheat the oven to 160°c.
Melt the butter and chocolate in a bowl over hot water, being careful not to overheat.
Add the sugars and allow to sit for a moment before whisking in, off the heat.
Add in the egg followed by the flour and salt and mix well.
Pour into a lined tin and sprinkle with the raspberries and flaked almonds.
Cook in the centre of the oven for 30-45 mins depending on how you like your brownies; in our house we like them quite goey so the ‘stick coming out clean method’ doesn’t apply here!
There’s something quite magical about being on Dartmoor at sunrise, although I might have to switch the breakfast cookies for Chris Eden’s Brownies!
The Table Stylist – Sandbanks Collection
Is this setting beautiful? It’s from a new start up brand called The Table Stylist. A selection of curated boxes designed to make your table look stunning whatever the occasion. Nothing soothes the soul quite like being by the sea, but with holidays uncertain this year you can at least bring the beach to you with this seaside tablescape. Each setting includes a sea grass place mat, scalloped bamboo side plate and white cotton hemstitched napkins with twisted rope napkin ties to add some rustic, coastal charm. Perfect for your staycation don’t you think?
The Comfort Cookbook
I want to share with you this very special Cookbook that I’m totally inlove with for many reasons. The story behind how it came to be, the fabulous recipes and that something really special came out of the pandemic.
The best of the South West chefs, food and drink producers and industry insiders came together to create a truly special digital cookbook. The Comfort Cookbook is a snapshot of the unique and diverse food and drink culture that’s nurtured here in the West Country, and the rich network of chefs, producers and pioneering entrepreneurs which together make the South West a world-class gourmet destination.
Just a few of the chefs involved include Nathan Outlaw, Jude Kereama, River Cottage, Mitch Tonks, Michael Caines, Paul Ainsworth, Ben Tunnicliffe, Mark Dodson, Mick Smith, Ben Prior, Emily Scott, Elly Wentworth, Tia Tamblyn, Philleigh Way Cookery School & Daaku.
Everyone involved in this project gave their time and expertise free of charge, so that all funds will go directly to the Hospitality Action Covid19 Emergency Appeal. Rather than buying a copy, you’re invited to pledge on a ‘pay what you can afford’ basis. Why? Well, everyone involved want this book to be available to everyone in this time of financial hardship. To those that can give more, please pledge generously to support people in the industry who have lost their livelihoods. Once you have pledged, you can read your copy online or download a PDF of the book:
Wouldn’t it be amazing if we could help this incredible project raise some money?
It won’t be long before we can sit inside and dine with friends and family.
As ever, I do hope you’ve enjoyed this blog and will have fun recreating these recipes from the best of the South West chefs. We really are very lucky here in this poart of the world. Please do make sure you donate to The Comfort Cookbook Comfort Cookbook and support the Hospitality Action Covid19 Emergency Appeal in anyway you can.
For now, let me know what you’re up to this weekend. Do let me known your favourite place to visit in the South West, you never know, it might just feature in the forthcoming blogs; Best of the South West!
Wishing you happiest of Bank Holiday Weekends, wherever you are.
Soak 4 wooden skewers in water, so they won’t burn on the barbecue. Preheat the barbecue.
