oliveoilandlemon

recipes for healthy living

Tag: barbq

Mackerel and Courgette Casserole

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I love mackerel especially simply cooked on a griddle pan our BBQ. This is a delicious combo with the courgette casserole and full of good fats, vitamins and flavour.

Mackerel with Courgette Casserole

Serves 4

Courgette Casserole
200g Yellow Courgette sliced thinly
200g Green Courgette sliced thinly
1 cooked red pepper from a jar deseeded and sliced
100ml Tomato passata
2 cloves of garlic peeled and mashed
2tbsp pesto
1tbsp olive oil

4 Mackerel Fillets, deboned and seasoned

Brush the bottom of an oven proof casserole dish with some oil and cover the bottom with half the courgette slices by overlapping in circles
Cover with the sliced red pepper
Season with salt and pepper
Pour over the tomato passata and cover with the rest of the courgette and season again
Dilute the pesto with the oil and brush over the top of the courgette
Bake at 180C for 30 minutes

After the casserole has been in the oven for 25 minutes, season the mackerel fillets, brush with a little oil and cook on a griddle pan or barbeq until done. Serve with the courgette casserole and some couscous if you want a little more substance.

The best roast chicken

There is a hugely popular movement lately, for slow roasted meats, falling off the bone, casual eating at its best and I do love doing home grown versions of this way of cooking. ‘Man’s food’ my other half calls it, but still very popular in our house where men are in the minority (read, overruled in most things πŸ™‚ )

I have tried brining and dry rubs as well as combination of the two for bringing out the best of any meat – both work well but for chicken if I’m in a rush, I just use the dry rub and chuck it into the oven. Get a decent bird and this simple roast chicken will be a firm family favourite. It gives a lovely deep smokey flavour and will work on so many meats, pork shoulder, lamb, pork chops even firm fleshed fish will stand up well to this. Make a big batch and it keeps for a good while, make even more and give some out to your friends who will thank you for it. (Just remember to label it well so that people don’t wonder why they are getting dust??

Adapted from Pitt Cue Company Cook book

1tsp Fennel seed
1 tsp Cuimin Seed
1 tsp Black pepper corns
1 tsp Coriander seed
150gr dark Brown sugar or coconut palm sugar
1 tsp garlic powder
50gr salt
15gr smoked paprika
30gr sweet paprika
1 tsp dried organo
1tsp cayenne
1 tsp celery salt

Toast fennel cuimin peppercorns and coriander seeds on a dry pan over medium heat, watch carefully they dont burn and when aromas release tip into a bowl and leave to cool
Blitz and mix thoroughly with the remaining ingredients and keep in a sealed container.

Spicy Roast Chicken

2 heaped tbsp rub
1 free range bird
50gr butter
1 clove garlic peeled and mashed

Mix the rub, butter and garlic together
Make some slashes in the flesh of the chicken then rub the bird
with the mix inside and out.
Cover and leave overnight if possible to marinate at least 2-3 hours
Place your chicken into a roasting tray and cook until the juices run clear.
Serve with some roasted veg and a big chopped salad – Try this one from here

Butterflied Leg of Lamb

Butterflied leg of lamb

Once upon a time I thought I did not like lamb, for a start I thought that anything that played chasing and jumped off rocks (true story, I saw it with my own eyes)was too cute to eat. A personal investment in a full time cooking course with no option but to cook it soon changed my mind and now it is one of my go to meats for a family occasion, budget permitting. Irish grass fed lamb is among the best in the world, it needs very little to add flavour and this recipe needs little preparation to ensure a delicious easy crowd pleaser. Served with some red cabbage slaw and roasted root veg for a perfect lazy lunch.

Rub
2 Garlic cloves peeled and mashed
1 tsp each of ground coriander, cuimin and sweet paprika
1/2 tsp salt
Marinade
2 tbsp sesame oil
3 tbsp soy sauce
2 tbsp wholegrain mustard
4 tbsp rape seed oil
Juice of a lemon

1 leg of lamb boned and butterflied

Apply the rub to the lamb then skewer the lamb so that it is easier to handle on and off the barbq
Mix the marinade ingredients together in a shallow tin and add the lamb, spoon over the marinade, season well and leave to absorb the flavours – a few hours even better overnight.
Lift the lamb out of the marinade and lay it on your hot barbecue.
Don’t move it until it cooks underneath – if you try and move it before it is ready it will stick and tear. Once it is cooked underneath (about 5-7 minutes),turn it over and finish cooking. During the cooking, baste it with any left over marinade.
Let rest before carving and tip onto a large serving platter and enjoy.
Serve with tricolour slaw from here.

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