BBQ’s will be well-oiled and ready to go for National BBQ Week (28th May – 3rd June) after the glorious bank holiday weekend, the hottest bank holiday Monday on record for 40 years! With so many wonderful chefs involved with the award-winning Pommery Dorset Seafood Festival, how could we not share our favourite Seafood BBQ recipes with you? Now in its 11th year, the free to attend festival will be adorning Weymouth harbour on the 14th & 15th July.
The Pommery Dorset Seafood Festival not only attracts over 50,000 people from across the country but it also plays host to some of the county’s and country’s best chefs. This year chef demonstrations can be seen from Sophie Michell, Ed Bains, Pete Murt, CJ Jackson, Ben Bartlett, Simon Dyer, Matt Budden, Nigel Bloxham, Russell Brown, Neil Rankin, Duncan Lucas and many more. Here we round up some of our favourite BBQ recipes from our demo chefs.
Sophie Michell – Champagne Pommery Chef ambassador
Grilled Oysters with Parmesan and Garlic Butter
12 oysters (this gives 3 per portion)
2 cloves garlic
1 handful of parsley
200g of grated parmesan
Lemon wedges to serve
Mix the butter, garlic and parsley together. Start off by opening the oysters. Wrap a tea towel over one hand and use it to hold the oyster firmly. Using an oyster shucking knife in the other hand, place the tip of the shucking knife at the base of the hinge, twist the knife using pressure, then without the pressure, lever the knife upwards, or twist it to prize the hinge open. Slide the knife under the top shell to release the oyster and remove the shell. Using the oyster knife, loosen the muscle off the shell to free up the oyster. Then add a knob of butter and teaspoon of cheese to each one and BBQ on a super-hot BBQ until golden and bubbling.
Sophie Michell, chef and author commented: “I love a good BBQ and something simple like oysters are just wonderful grilled. Fish and shellfish on the BBQ with a glass of champagne is my idea of heaven. Just remember to give yourself plenty of time, the coals need to heat up and then die down to get the glowing embers, don’t try and rush it. I also love experimenting with different woods on the BBQ to add different flavours.”
At the festival, head to the Louise and Lobster stand for a a glass of Cuvée Louise Champagne served with a locally-sourced BBQ lobster half. Cuvée Louise is expertly blended from grapes carefully selected from the Grand Cru vineyards of Aÿ, Avize and Cramant. Both beautifully refined and intriguingly complex, Cuvée Louise is the finest example of pure Champagne craftsmanship. Get out of the crowd and sit in comfort to enjoy this experience.
Sara Hicks, UK Director Champagne Pommery commented: “One of the things I love the most about wine, is how the right wine can pair with a dish and add a whole new element to the eating experience. With so many flavours, aromas and textures in what we eat, it’s great to experiment with wines and not just stick to the familiar. Champagne is good with barbecued or grilled seafood because the bubbles cut through any oily textures and tastes. If you are with a group of fish-loving friends, pair a refreshing glass of Pommery Brut Rosé NV Champagne with grilled salmon steaks and king prawns. If your group is a party of six or more, why not consider opening a magnum (approximately 12 servings) to add some panache to the summer BBQ.“
Matt Budden – Executive Chef Schpoons & Forx & Hilton Bournemouth
BBQ Chesil Beach Mackerel with a Chermoula Dressing
Preperation time: 20 mins
Cooking time in minutes: 15 mins
4 medium sized whole mackerel
1 tbsp cumin seeds, toasted, ground
1 tsp coriander seeds, toasted, ground
1½ tsp sweet smoked paprika
½ tsp dried chilli flakes
1 tbsp fresh root ginger, peeled, crushed to a paste
1 tbsp fresh turmeric, peeled, crushed to a paste
2 garlic cloves, peeled, crushed
1 banana shallot, peeled, finely chopped
2 lemons, zest and juice
3 tbsp flatleaf parsley leaves, finely chopped
5 tbsp fresh coriander, finely chopped
1 tsp salt
100ml/3½fl oz extra virgin olive oil
1 tbsp olive oil
Toast the cumin, coriander seeds in a dry pan until they pop, cool and combine with all of the other ingredients and season to taste.
Rub the dressing all over the mackerel until well coated.
Place the mackerel directly onto the BBQ ideally skewer them to then can be easily turned, roast on one side for 3-4 mins then turn to roast the other side.
The mackerel will cook quickly depending on the size and give off a wonderful aromatic flavour
Once finished serve with more of the dressing over the top and fresh watercress salad.
Ben Bartlett – Celebrity BBQ Chef and Seafood Chef Ambassador
BBQ Thai Scallops
Preparation time in minutes: 5
Cooking time in minutes: 5
3 finely chopped shallots
2 tsp Thai seasoning
1 lemon, grated rind and juice
2 finely chopped green chillies
2 finely chopped red chillies
Pinch salt and pepper
Sprinkle all the ingredients over the scallops evenly.
Position a grill rack over the coals to heat.
Place the scallops in their half shells on the grill and cook for 2-3 minutes.
Transfer onto a serving platter and enjoy.
Over the festival weekend you can learn more about Dorset’s favourite beers with delicious tasting sessions from Hall & Woodhouse experts Mark Woodhouse, Chairman and Toby Heasman, Head Brewer. Tickets for sale from The Ship Inn Custom House Quay – £5 per person (18+).
Toby Heasman, Head Brewer at Hall & Woodhouse commented: “Beer is the great companion with food as there are so many beer styles that can meet their perfect food partner. Fresh seafood provides a great opportunity to partner the refreshing, zingy hop notes of an IPA such as Wicked Wyvern”
The sessions will be available at 11.30 am and 2.30 pm daily. Places limited.
If our recipes and top tips haven’t convinced you of your skills on the BBQ – then head to one our ‘Broil King BBQ masterclasses’. The free ‘How To’ sessions use responsibly sourced seafood.
Fish burger with teriyaki sauce and homemade salmon-skin crisps
Learn how to make a delicious fish burger using our pick of the catch, together with a teriyaki sauce and fishy crisps all cooked on the Broil King grill.
Seafood skewer taco with homemade pico de gallo salsa
We will assemble a seafood skewer using the catch of the day and make our own soft tacos and a char-grilled piquant salsa
Dry Spiced Grilled Fish fillet
Using our own blend of herbs and spices to grill a succulent fish fillet and make a soft flatbread and grilled garnishes
Content of session may change due to local ‘catch of the day’. Some sessions may be repeated.
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.
For more information, visit www.dorsetseafood.co.uk or follow us on Twitter @dorsetseafood or Facebook Dorset Seafood Festival.