With the BBQ season well and truly with us, Jenny Flynn – executive chef of Faithlegg Hotel, has a couple of great recipes to give your BBQ a lift.
Let us know how you get on!
From Jenny…
BBQ monkfish, lime and local cider, mango and chili salsa with Hasselback potatoes
Spicy mango and coriander salsa
Ingredients:
1 ripe mango (peeled stoned and diced)
1 med sized chili halved deseeded and diced
1 lime zest and juice
Bunch of coriander
Pinch of sumac
Salt and pepper
½ of an avocado.
Method:
This salsa is best done at the last minute to keep the mango and avocado at its best.
Dice the mango and chili together.
Juice and zest the lime.
Chop the coriander add the sumac and seasoning.
Lastly add the diced avocado.
Give a good mix and keep to the side.
Jenny’s tip:
This is also really good with pork burgers or turkey burgers.
Monkfish tail
I love using monkfish on the BBQ, it has a fleshy texture, that’s holds it shape and flavour.
You can do it au paupiette (cooked in parchment to seal in the juices) but we will do it in tinfoil over the BBQ.
Ask your fish monger to remove the outer skin and membrane of the monkfish so you are left with a white fillet.
You will need:
2 medium sized monkfish fillets
½ head fennel
1 Shallot
Rapeseed oil
100ml dry Irish cider (Viking)
½ a carrot
Dill ½ lemon.
Method:
Open out a piece of tinfoil and rub with lemon or lime.
Drizzle with olive oil or I use Irish rapeseed oil.
Season, add carrot, fennel and a good splash of cider.
Face the fish down.
Wrap the fish and cook for approx. 20mins .
Be careful when you are opening the tinfoil because it will be hot and the steam will burn you.
Hasselback potatoes – garlic butter – cayenne pepper
Ingredients and method:
Baby potatoes sliced not through
Butter
2 cloves garlic
Squeeze of lemon
Good pinch of cayenne
Wrap the potatoes in tin foil with the butter and cook on the BBQ also.
The smell of these will entice you to open the tin foil but try to leave as they will take longer to cook if you let the steam out.
Enjoy!
