Lobster, Mussels & Mackerel it’s National BBQ Week with Pommery Dorset Seafood Festival
− The best seafood recipes from Pommery Dorset Seafood Festival –
Summer approaches with early evening sunshine, the smells of BBQs sizzling away and the odd glass of fizz thrown in for good measure! National BBQ Week (29th May – 4th June) is the best time to dust off the grill and get cooking, here The Pommery Dorset Seafood Festival shares its favourite Seafood BBQ recipes ahead of the 10th annual festival on the 8th and 9th of July.
Benjamin Bartlett is a top British Chef and BBQ aficionado. He is changing the way we think about barbecuing and al fresco dining. Ben is an ambassador chef for Seafish at this year’s festival and you can catch him and his tongs on the Seafish stage on both days of the festival.
Benjamin Bartlett – British Chef and BBQ champion commented: “I am on a mission to bring the joy of outdoor cooking to the nation and working with children and adults to explore the wonderful possibilities of traditional British food.”
Cedar Wood Mackerel by Benjamin Bartlett (serves 8)
- 1 tsp grated lime rind
- 50 mls lime juice
- 1 Tbsp. vegetable oil
- 1 tsp Dijon mustard
- Pinch pepper
- 8 Mackerel fillets, 100g
- 100g toasted sesame seed (optional)
In a zip-lock bag, combine the lime rind and juice, oil, mustard and pepper.
Add the fish and turn to coat.
Marinate at room temperature for 30 minutes, turning occasionally.
Remove the fish and sprinkle with sesame seeds.
Put the mackerel onto a cedar wood sheet that has been previously soaked in water for 30 minutes.
Place the sheet onto a greased grill directly over a medium heat.
Grill for 10 minutes or until the fish flakes easily when tested with a fork.
Somerset farm owner and winner of ITV’s BBQ Champ 2015, Simon Dyer has a passion for building and cooking on barbecues.Simon shall be championing the #mytwoaweek campaign, an initiative from Seafish to get people to eat more fish! Fish is not only delicious but there are some great health benefits from eating more fish and less meat. Catch Simon on the Seafish demo on both days of the festival.
BBQ Mussels in garlic cider cream by Simon Dyer
- 600g of mussels
- 500 ml of crème fraiche
- Good quality traditional cider
- 1 tsp dried thyme
- 1 tsp mixed herbs
- Decent knob of butter
- Fresh chopped chives to garnish
- 2 large garlic cloves finely chopped
- Round large loaf of bread
Light BBQ. Clean and remove beards from the mussels. Discard any that are open, which do not close when tapped with a fingernail.
Make a double layer foil pouch by laying one piece of tinfoil over the other to form a cross. Pull up the edges to form a bowl shape.
Pour the crème fraiche, cider, butter, herbs and garlic into the tinfoil pocket and stir to combine, season with salt and pepper. Then add the mussels and combine.
Fold up the tinfoil around the mussels and place directly on the coals for approx. 10 mins.
Take your loaf of bread and carefully cut out a rough circle in the top of the loaf and remove the crust circle. Hollow out the loaf leaving at least ¾ inch of bread on the bottom! This will be your bowl to serve the dish.
Open tinfoil pouch, and check all mussels are open.
Pour into the bread and add chives to garnish.
Eat directly out of the loaf gradually breaking down the loaf, to dip in and soak up the juices.
Ben and Simon, the BBQ champions will also be BBQ’ing together on the stage with a ‘What’s Hooked We Cook’ feature. Both demonstrating their different cooking techniques to create some easy and tasty seafood dishes.
Another festival favourite and back for a second year is Louise & Lobster. Experience and enjoy a glass of Cuvée Louise Champagne served with half a locally-sourced BBQ lobster. BBQ’d to order and served simply with a divine wild garlic butter sauce.
Ryan Lawrence, Louise & Lobster chef commented: “Lobster is such a luxurious shellfish and paired with the Cuvée Louise Champagne – there is no better couple! BBQ’ing the lobster adds a distinct flavour that is expertly rounded off with a simple, yet delicious wild garlic butter sauce. Make sure you don’t miss out on this incredible BBQ dish at this year’s festival”
Louise & Lobster with a wild garlic butter sauce – serves 2
- Sustainably sourced whole lobster (we use Dorset Shellfish)
- 100g salted butter, plus extra for cooking
- Juice of half a lemon
- 1tbsp fresh thyme
- Small bunch of wild garlic finely chopped
- Sea salt and freshly ground black pepper
Melt the butter and add the thyme, lemon juice, wild garlic, salt and pepper, then set aside.
Next, prepare the lobster. Place the lobster on its back on a clean tea towel. Using a sharp knife, cut lengthways through the softer part of the shell down to the tail, then turn over and continue to cut through the head. Once in half, remove the vein and any broken pieces of shell
Using a little melted butter, brush onto the cut side of the lobster and season, then place cut-side down onto the BBQ grill over a medium to high heat. After 3-4 minutes (depending on the size of the lobster) or when the tops of the shells are bright red, turn the lobster halves over. Brush the butter, lemon, wild garlic mixture over each half and cook for a further 3-4 minutes.
Serve straight away with any remaining butter mixture and a chilled glass of Cuvée Louise.
For all those of you that have never quite mastered the art of BBQ’ing – we have the solution! Come to one of our ‘Broil King BBQ masterclasses’. These are free ‘How To’ Sessions with Chef, Dave Hunter using responsibly sourced seafood. Learn how to make a delicious fish burger with a teriyaki sauce and fishy crisps or a Seafood skewer taco with homemade pico de gallo salsa. Everything is cooked on the Broil King grills. When it comes to food and drink pairings, Hall & Woodhouse Head Brewer is on hand to divulge his thoughts on the best beer to pair with the tasty seafood skewers.
Toby Heasman, Head Brewer at Hall & Woodhouse commented: “Hopping Hare is a light refreshing beer with hints of citrus hop that will complement the light nature of the seafood skewer and cut through the smokey BBQ notes.”
The Broil King BBQ masterclass sessions run daily over both the Saturday and Sunday at 11.00 am, 12.30 pm, 2.00 pm & 3.30 pm.
Whether you love cooking BBQ Seafood or you just love eating BBQ Seafood, the Pommery Dorset Seafood Festival is the place for you in July. So, mark your diary and come with empty bellies!
For more information, visit www.dorsetseafood.co.uk or follow us on Twitter @dorsetseafood or Facebook Dorset Seafood Festival.