Prawns – George Hughes Fishmonger https://georgehughesfishmonger.com George Hughes Fishmonger Wed, 23 Mar 2022 13:03:33 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9.4 https://georgehughesfishmonger.com/wp-content/uploads/2022/04/Method-Draw-Image-150x150.png Prawns – George Hughes Fishmonger https://georgehughesfishmonger.com 32 32 How to cook seafood on the barbecue https://georgehughesfishmonger.com/how-to-cook-seafood-on-the-barbecue/ Tue, 12 Jun 2018 16:48:01 +0000 http://www.georgehughesfishmonger.com/?p=2164 We’ve seen how fish cooked on a barbecue can make a great addition to your summer gatherings, whether it’s for a convivial lunch or an al fresco dinner. But you can also cook a variety of seafood on the barbecue, such as oysters, prawns, mussels or scallops.

Cooking oysters on the barbecue

Yes, that’s right. Oysters are delicious raw but you can also enjoy them cooked.

If necessary, start by scrubbing the oyster shells with a soft bristled brush in cold water. Place the oysters on the grill, flat side up, and leave them for 8-10 minutes or until the shells start to pop open. Carefully remove all oysters from the grill, even the ones that haven’t opened, using a fireproof mitt or tongs.

Completely shuck all oysters and add any sauce you’d like (a squeeze of lemon juice works wonders).

Cooking prawns on the barbecue

Cooking prawns on the barbecue is quick and easy. Just make sure your barbecue is very hot so you can quickly brown the prawns without overcooking them.

If you purchased whole prawns, start by removing the shells and de-veining them. Lightly season the prawns and brush them with a little oil before placing them on a skewer. Put the skewers on the hottest part of the grill and leave until the prawns have coloured. Turn them over and cook for a couple more minutes. Remove from the heat, let the prawns cool a little then serve.

Cooking mussels on the barbecue

If necessary, start by cleaning the mussels with a brush and some cold water. Place your mussels in a roasting tray with a matching lid (you can use tinfoil so long as you make sure to close the parcel tightly so that no steam can escape). Season the mussels and drizzle with a little oil before placing them on the barbecue for 8-10 minutes. The mussels will be ready to eat when most of them have opened. Discard any mussels that didn’t open before serving.

Cooking scallops on the barbecue

A great way to cook scallops on the barbecue is to skewer them with vegetables or even prawns.

Start by marinating your scallops in an oil-based marinade for 10-15 minutes. You can use your favourite herbs and spices such as garlic, paprika or basil. Place the scallops on skewers with any other ingredients of your choice or on their own. Remember that if you’re using wooden skewers, you need to soak them in water for an hour before cooking. Place the scallops skewers on your barbecue and cook for 8 minutes, turning halfway through. You can brush the scallops with more marinade while cooking.

]]> 3 Date Night Recipes https://georgehughesfishmonger.com/3-date-night-recipes/ Tue, 13 Feb 2018 11:06:45 +0000 http://www.georgehughesfishmonger.com/?p=2085 Whether you are celebrating something or just want to spend some time with a loved one, why not make it extra special by cooking a meal at home? There are plenty of recipes that are quite easy to make but will still taste delicious and look great too! Here are 3 recipes that we think would be perfect for a romantic meal!

Prawn Fra Diavolo For Two

Keep it simple and light with this healthier version of an Italian classic – still full of flavours and incredibly tasty! If using cooked prawns, adjust cooking time so you don’t overcook them. Serve with a side salad or your favourite greens.

Prawn Fra Diavolo For Two
Author: EatWell
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 115g whole-wheat penne (about 1½ cups)
  • 2 tablespoons extra-virgin olive oil
  • ½ small onion, sliced
  • ½ medium fennel bulb, cored and sliced, fronds reserved
  • 2 large cloves garlic, grated or minced
  • ½ teaspoon crushed red pepper
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 1 can chopped tomatoes
  • 225g raw prawns, peeled and deveined
Instructions
  1. Bring a medium pot of water to a boil. Add penne and cook according to package directions. Drain, return to the pot and cover to keep warm.
  2. Meanwhile, heat oil in a medium pan over medium heat. Add onion and fennel and cook, stirring, until starting to soften, 4 to 5 minutes. Add garlic, crushed red pepper, Italian seasoning, salt and pepper and cook 1 minute more. Add tomatoes and their juice; bring to a simmer. Cook, stirring occasionally, for 10 minutes. Add shrimp and cook, stirring, until they are just cooked through, about 4 minutes.
  3. Stir about ½ cup of the tomato sauce into the pasta to lightly coat it. Divide between 2 pasta bowls and top with the remaining prawns and sauce. Serve sprinkled with chopped fennel fronds, if desired.

Honey & Orange Roasted Seabass

This simple and elegant dish is perfect if you don’t want to spend a lot of time cooking dinner but still want a satisfying meal. The recipe calls for seabass but other white fish would work well too – try cod, haddock, halibut, sea bream or lemon sole!

Honey & Orange Roasted Seabass
Author: Katy Gilhooly
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 sea bass fillets (or other white fish such as cod, haddock)
  • zest and juice ½ orange
  • 2 tsp clear honey
  • 2 tsp wholegrain mustard
  • 2 tbsp olive oil
  • 250g cooked Puy lentils
  • 100g watercress
  • small bunch parsley, chopped
  • small bunch dill, chopped
Instructions
  1. Heat oven to 200C/180C fan/gas 6. Place each sea bass fillet on individual squares of foil. Mix together the orange zest, honey, mustard, 1 tbsp olive oil and some seasoning, and drizzle it over the fillets. Pull the sides of the foil up and twist the edges together to make individual parcels. Place the parcels on a baking tray and bake in the oven for 10 mins until the fish is just cooked and flakes easily when pressed with a knife.
  2. Warm the lentils following pack instructions, then mix with the orange juice, remaining oil, the watercress, herbs and seasoning. Divide the lentils between 2 plates and top each with a sea bass fillet. Drizzle over any roasting juices that are caught in the foil and serve immediately.

Salmon & Leek Parcels

Date night is all about enjoying tasty food and spending time with your loved one – not spending all your time in the kitchen! Try this easy salmon parcels for a tasty dinner with minimal prep time.

Salmon & Leek Parcel
Author: BBC Good Food
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 250g leek (about 3 small ones), thinly sliced
  • 85g mascarpone
  • 1 tbsp chopped dill, plus 1 tsp
  • 2 skinless salmon fillets
  • ½ lemon, grated zest of ¼, plus a good squeeze of juice
  • 2-3 tsp capers
  • baby potatoes and wilted spinach, to serve (optional)
Instructions
  1. Heat oven to 200C/180C fan/gas 6. Place two sheets of baking parchment (large enough to wrap up each salmon fillet) on your work surface.
  2. Put the leeks in a pan with 6 tbsp water, cover and bring to the boil. Cook for 5 mins until the water has been absorbed and the leeks are almost tender. Stir in the mascarpone, 1 tbsp dill and some seasoning.
  3. Spoon half the creamy leeks into the middle of one sheet of parchment and place a salmon fillet on top, then repeat to make a second parcel. Sprinkle over the lemon zest with a squeeze of juice, then scatter over the capers and the remaining 1 tsp dill.
  4. Bring the parchment up over the fish and join the two edges together by folding them over several times down the middle. Do the same with the ends and place the parcels, spaced apart, on a baking sheet.
  5. Bake for 12-15 mins, depending on how well done you like your fish, then carefully tear open the parcel. Serve with lemon wedges for squeezing over, baby potatoes and wilted spinach, if you like.
]]> Recipes for 2 – Perfect to Treat a Loved One https://georgehughesfishmonger.com/recipes-for-2-perfect-treat-loved-one/ Tue, 06 Feb 2018 15:27:23 +0000 http://www.georgehughesfishmonger.com/?p=2062 Treating a loved one to a home-cooked meal is a great way to make them feel special. Of course, you don’t have to wait for Valentine’s day! Here are some recipes that would be perfect for when you feel like cooking something special for someone – whether that’s for an anniversary, Valentine’s day or just when you fancy it!

Seared Scallops, Prawns & Balsamic Strawberries

You may be thinking that pairing scallops and strawberries is an odd idea but don’t judge until you try it! The sweet flavours of the dish are well-balanced by the rocket – but if you’re not a fan of rocket use baby spinach instead. To achieve perfectly seared scallops, make sure to check our cooking guide.

Fresh Scallops

Seared Scallops & Prawns with Balsamic Strawberries
Author: Doug Ducap
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1/4 cup balsamic vinegar
  • 1/4 cup light brown sugar
  • 3-4 large strawberries, stems removed and sliced (or quartered)
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup thinly sliced shallots
  • 6 cups (lightly packed) rocket or spinach leaves (large stems removed)
  • 2 tablespoons grapeseed oil or light olive oil (see c ook’s notes below)
  • 4-6 scallops (depending on size)
  • 6-8 uncooked prawns, peeled & deveined
  • Coarse sea salt or Kosher salt
Instructions
  1. In a bowl, stir together the vinegar and sugar until the sugar is dissolved. Fold in the strawberries, cover, and chill for at least one hour. Remove from the fridge when you’re ready to start cooking.
  2. Heat the extra virgin olive oil in a large skillet over medium heat. Saute the shallots until softened, then add the leaves and turn until well mixed. Cook just a minute or two until all the leaves have wilted but are still fully green. Remove greens to a strainer and keep warm.
  3. Dry the scallops and prawns well and sprinkle with the coarse salt. Heat a frying pan over medium-high heat until quite hot. Add the grapeseed or light olive oil, let the oil heat a moment, then carefully add the scallops and prawns.
  4. Let the prawns sear for about 1 minute per side until just opaque. Remove and keep warm. Don’t move the scallops until you can see a brown edge forming around the bottom (about 2 to 2 1/2 minutes.) Carefully lift one scallop – if the surface has a nice caramelized colour, turn them over.
  5. Cook for just another minute until the scallops are springy but not quite firm. Remove the scallops and keep warm.
  6. Wipe out the pan, then add the strawberries and vinegar. Remove the strawberries after they are heated through (about 30 seconds) and let the balsamic cook down briefly until thickened to a syrupy consistency.
  7. To serve, place the greens on a plate, top with the scallops, prawns, and strawberries, then drizzle the balsamic reduction over the scallops and prawns.

Brown Butter Sole with Peas & Mussels

If you’re a fan of classic flavours, try this lemon sole and mussels dish! Perfect if you’re looking for something easy to make that looks elegant enough for a special occasion and – above all – tastes delicious!

steamed mussels

Brown Butter Lemon Sole with Peas & Mussels
Author: Barney Desmazery
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1 tsp sunflower oil
  • 50g butter
  • 4 lemon sole fillets
  • 200g fresh podded pea (or frozen)
  • 100g mussels washed and de-bearded
  • Small splash of dry cider (about 2 tbsp)
  • Juice ½ lemon, plus wedges to serve
  • Large handful pea shoots, to serve
Instructions
  1. Heat the oil and butter in a deep frying pan until foaming. Add the fish fillets and cook for 3-4 mins. Carefully turn over and baste with the butter, which should be nut-brown.
  2. Increase the heat and add the peas, mussels, cider, lemon juice and some seasoning. Cover with a lid and cook for another 3-4 mins until the mussels have opened – discard any that remain closed.
  3. Scatter with pea shoots and bring the pan to the table with the lemon wedges on the side.

Tikka Salmon & Jewelled Rice

If you like spicy food, try this super flavoursome salmon dish! The yogurt, pomegranate & apricot brings some sweetness to the dish, so feel free to change the recipe to balance sweetness and spiciness depending on your own preference!

Salmon Rice

Tikka Salmon & Jewelled Rice
Author: Cassie Best
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 3 tbsp tikka curry paste
  • 150ml pot natural low-fat yogurt
  • 2 salmon fillets, skinned
  • 2 tsp olive oil
  • 1 large red onion, chopped
  • 1 tsp turmeric
  • 50g soft dried apricots, chopped
  • 200g brown basmati rice
  • 100g pack pomegranate seeds
  • Small pack coriander leaves picked
Instructions
  1. Combine 1 tbsp of the curry paste with 2 tbsp yogurt. Season the salmon and smear the yogurt paste all over the fillets, then set aside.
  2. Heat the oil in a large pan (with a lid) and add the onion. Boil the kettle. Cook the onion for 5 mins to soften, and stir in the remaining curry paste then cook for 1 min more. Add the turmeric, apricots and rice, season well and give everything a good stir. Pour in 800ml water from the kettle. Bring to a boil, and simmer for 15 mins. Cover with a lid, lower the heat to a gentle simmer and cook for 15 mins more.
  3. Uncover the rice and give it a good stir. Put the salmon fillets on top of the rice and re-cover the pan. Turn the heat to its lowest setting and leave undisturbed for 15-20 mins more until the salmon and rice are perfectly cooked. Scatter over the pomegranate seeds and coriander, and serve with the yogurt.

Lobster Risotto

Fancy trying extra special and treat your loved one to luxurious lobster? Lobster meat is absolutely delicious, firm, meaty and has a delicate sweet taste. It’s an incredible experience that your loved one will remember! To help you out, we’ve got full cooking and preparation guides for live lobster.

Lobster Risotto

Lobster Risotto
Author: Erin McDowell
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 4 small or 2 large lobster tails
  • 4 tablespoons unsalted butter, divided
  • 1 sweet onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup arborio rice
  • 1 lemon, zested and juiced
  • 2½ cups seafood broth or chicken broth
  • ½ cup grated Parmesan cheese
  • 6 sprigs fresh thyme
  • Salt and freshly ground black pepper
Instructions
  1. Bring a medium pot of salted water to a boil over medium-high heat. When the water is at a rolling boil, drop in the lobster tails. Boil until the shells are bright red and the lobster meat is cooked through, 7 to 9 minutes (add 3 to 4 more minutes for large tails). Drain the tails, and then remove and discard the shells, reserving the meat. If you’re using fresh live lobster, check out our cooking and preparation guides.
  2. Rinse the pot and return it to the stove. Add 1 tablespoon of the butter and melt over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
  3. Add the rice and cook, stirring constantly, for 1 to 2 minutes. Stir in the lemon zest and juice and bring to a simmer.
  4. Add the broth ½ cup at a time, bringing the mixture to a simmer and stirring constantly as the broth is absorbed. When the broth is nearly absorbed, add another ½ cup of broth and repeat. Continue until all the broth has been added and absorbed.
  5. In a medium pan, heat 2 tablespoons of the butter over medium heat. Add the thyme and cook until the butter is very fragrant, 3 to 4 minutes. Add the lobster tails and cook, tossing occasionally, until heated through, 2 to 3 minutes more.
  6. Remove the risotto pot from the heat. Stir in the final 1 tablespoon butter and the Parmesan, and then season with salt and pepper.
  7. Divide the risotto between two plates and then top each portion with two small (or one large) lobster tail and 1 to 2 teaspoons of the thyme butter. Serve immediately.
]]> How to Use Cooked Prawns – 3 Recipes https://georgehughesfishmonger.com/how-to-use-cooked-prawns-3-recipes/ Wed, 31 Jan 2018 11:34:23 +0000 http://www.georgehughesfishmonger.com/?p=2054 Last week, we detailed 3 methods so you can safely defrost frozen prawns and explained why keeping prawns frozen is the best way to preserve freshness and quality.

Our prawns are already peeled and cooked so they’re very easy to incorporate into your dishes. If a recipe calls for raw prawns, you can still use cooked prawns and adapt cooking time so that they’re just heated through but not overcooked.

Here are 3 recipes using cooked prawns that we think would be great to try. They’re very easy and can be on your table in next to no time!

Prawn Bruschetta

prawns_bruschetta

Prawn Bruschetta Recipe
Author: Good Food
Prep time:
Cook time:
Total time:
Serves: 2
Bruschetta can be a great a quick snack or light lunch, served with a side salad of your choice or something more substantial if you’re hungry. They can be topped with virtually anything but we like the association of prawns and lemony fennel.
Ingredients
  • 1 fennel bulb, thinly sliced through the root, green fronds reserved
  • 1 heaped tbsp roughly chopped dill
  • Zest and juice of ½ lemon, plus wedges, to serve
  • 1 tbsp olive oil
  • 4 small slices rustic wholemeal bread, or two large cut in half
  • 1 garlic clove, halved
  • 140g cooked prawns
  • Handful rocket
Instructions
  1. Bring a pan of water to the boil then add the fennel slices for 2-3 mins until just tender. Drain well and toss with reserved fennel fronds, dill, lemon zest and juice, 2 tsp olive oil and seasoning.
  2. Brush the slices of bread with remaining oil. Place in a hot griddle pan (or under a grill) and toast on both sides until lightly charred.
  3. Rub one side of each slice of bread with the garlic, then divide the fennel salad between them. Top with the prawns, then the rocket and serve.

Prawn Jalfrezi

prawn curry

Prawn Jalfrezi
Author: Sara Buenfeld
Prep time:
Cook time:
Total time:
Serves: 2
This recipe uses many spices which makes the dish very flavourful – just make sure to adapt the spiciness to your liking by increasing or reducing the amount of chilli used.
Ingredients
  • 2 tsp rapeseed oil
  • 2 medium onions, chopped
  • Thumb-sized piece ginger, finely chopped
  • 2 garlic cloves, chopped
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ¼ tsp chilli flakes (or less if you don’t like it too spicy)
  • 400g can chopped tomato
  • A squeeze of clear honey
  • 1 large green pepper, halved, deseeded and chopped
  • A small bunch coriander, stalks and leaves separated, chopped
  • 140g large cooked peeled tiger prawns
  • 250g pouch cooked brown rice
  • Minty yogurt or chutney, to serve (optional)
Instructions
  1. Heat the oil in a non-stick pan and fry the onions, ginger and garlic for 8-10 mins, stirring frequently, until softened and starting to colour.
  2. Add the spices and chilli flakes, stir briefly, then pour in the tomatoes with half a can of water and the honey. Blitz everything in the pan with a hand blender until almost smooth (or use a food processor).
  3. Stir in the pepper and coriander stalks, cover the pan and leave to simmer for 10 mins. (The mixture will be very thick and splutter a little, so stir frequently.)
  4. Stir in the prawns and scatter over the coriander leaves. Heat the rice following pack instructions. Serve both with a minty yogurt or chutney, if you like.

Prawn Pasta Salad

Prawn Pasta Salad
Author: Cassie Best
Prep time:
Cook time:
Total time:
Serves: 4
Pasta salads can easily be made in larger batches so you can have some on the next day. Cooked prawns are a quick way to add some protein to your pasta salad so it keeps you fuller for longer. Enjoy hot or cold!
Ingredients
  • 350g pasta
  • 200g green beans halved
  • 100g pesto
  • 140g light crème fraîche
  • 200g cooked king prawns
  • Zest 1 lemon, juice of ½
  • 50g pine nuts
  • 70g bag rocket
Instructions
  1. Cook the pasta following pack instructions, adding the beans for the final 2 mins. Meanwhile, toast the pine nuts in a dry pan.
  2. Drain the pasta, reserving a cup of water. Return the pasta and beans to the pan, and add the pesto, crème fraîche, prawns, lemon zest and juice, and pine nuts. Season well.
  3. If the sauce is a little thick, add a splash of the pasta water. When you’re ready to serve, scatter over the rocket. Eat hot, or leave to go cold, put in the fridge and eat as a pasta salad.
]]> How to Defrost Prawns: 3 Safe Methods https://georgehughesfishmonger.com/how-to-defrost-prawns-3-safe-methods/ Wed, 24 Jan 2018 11:15:27 +0000 http://www.georgehughesfishmonger.com/?p=2042 Prawns are delicate and are often frozen in order to preserve their freshness. Unless you have direct access to the sea, it might be a good option to choose frozen prawns.

Because we only want the freshest products and the best quality for our customers, this is why prawns are the ONLY product we sell frozen.

black tiger prawns

Like all frozen products, it is very important to carefully defrost prawns in order to keep the quality and freshness of this beautiful seafood. Here are methods you can try.

Defrost Prawns in the Refrigerator

Defrosting products in the refrigerator is always the safest method, but requires that you plan your meal ahead because prawns will need about 8 hours to fully defrost in the refrigerator. Transfer the prawns to an airtight container and place in the refrigerator. Once defrosted, rinse the prawns with cold water before cooking them.

Defrost Prawns in Cold Water

Take the prawns out of the freezer and place them in a large colander. Place it in running water (make sure the water is cold) for a few minutes, moving the prawns so they can evenly defrost. Do NOT use warm water as this will unevenly defrost the prawns and can even start cooking the outside.

prawns

Defrost Prawns in Cold Briny Water

Prepare a container with enough water to cover all your prawns and add salt: 2 tablespoons of salt for 4 cups of water. Mix well and place the prawns in the container (removing them from their packaging). Wait for 15-20 minutes until all prawns are defrosted, regularly moving the prawns if needed. Once defrosted, drain the liquid, rinse the prawns with cold water and you can start cooking!

Prawns are quick an easy way to add protein to your salads, pasta, stews… They can also be enjoyed as a simple & healthy appetiser or on toast for a quick snack!

prawns on toast

Check out our cooking tips and prawns recipes for more inspiration!

]]> Fish Recipes to Warm You Up This Winter https://georgehughesfishmonger.com/fish-recipes-to-warm-you-up-this-winter/ Tue, 07 Nov 2017 12:21:07 +0000 http://www.georgehughesfishmonger.com/?p=1918 There’s nothing more comforting than coming home on a chilly Winter day and enjoy a hearty dinner that will warm you up! Fish and seafood can be healthier options when cooking a heart-warming dinner as they have many health benefits! Here are 3 recipes we think would be fantastic, featuring smoked haddock, prawns, mussels and squid!

Grilled Mussels with Thyme and Parmesan

Open Mussels

Grilled Mussels with Thyme and Parmesan
Author: Nigel Slater
Serves: 2
Ingredients
  • 24 large mussels
  • A glass of white wine
  • For the herb butter:
  • 120g butter
  • 4 sprigs parsley
  • 2 tbsp thyme leaves
  • A clove of garlic
  • A medium-sized hot chilli
  • A little lemon juice
  • 5 tbsp white breadcrumbs
  • 3 tbsp grated parmesan
  • Salt and freshly ground black pepper
Instructions
  1. Put the butter in a mixing bowl. Finely chop the parsley leaves, thyme, garlic and seeded chilli. Mash into the butter with the lemon juice, crumbs and parmesan. Season with salt and black pepper.
  2. Put the prepared mussels (thoroughly cleaned and scrubbed, and checked for broken or dead ones) into a deep pan over a moderate heat, pour in the white wine then cover tightly with a lid. Let them steam for a minute or two until their shells open.
  3. Lift the mussels out of the pan, pulling off the top shells as you go. Lay the mussels in the bottom shells flat on a baking sheet or oven-proof tray. Spread a teaspoon or so of the butter over each mussel then cook under a preheated grill till bubbling.

Mediterranean Squid Stew

Squid Stew

Mediterranean Squid Stew
Author: Adina Beck
Serves: 2
Ingredients
  • 500 g squid tubes
  • 2 tbsp olive oil
  • 2 medium onions
  • 3 garlic cloves
  • 1 or 2 chilli peppers, to taste
  • 2 tbsp tomato paste
  • 1 can chopped tomatoes (about 400g)
  • 3 thyme sprigs
  • 2 bay leaves
  • Salt and pepper
  • 2 tablespoons capers
  • 10 large black olives
  • Baguette, ciabatta or other white bread, to serve
Instructions
  1. Clean the squid tubes and slice them into rings, about 2 cm thick. Finely chop the onions, garlic cloves and chilli.
  2. Heat the olive oil in a thick bottomed pan, add the onions, garlic and chilli and saute them for a few minutes. Add the tomato paste and stir for about 2 minutes. Add the squid tubes, the tomatoes, the thyme sprigs, left whole, the bay leaves and some salt and pepper.
  3. Cover the pot, turn the heat down and simmer for about 25 minutes, stirring from time to time.
  4. In the meantime finely chop the capers, pit the olives and cut them into rings. Add them to the stew and continue cooking on a low flame, this time uncovered, for further 10 to 15 minutes.
  5. Adjust the taste with salt and pepper. Remove the thyme sprigs and the bay leaves and serve immediately.

Smoked Haddock and Mushroom Pie

Haddock Pie

Smoked Haddock and Mushroom Pie
Author: Nigel Slater
Serves: 6
Ingredients
  • 1kg floury potatoes
  • 50g butter
  • 150ml double cream
  • 60g parmesan, grated
  • For the filling:
  • 3 tbsp olive oil
  • 30g butter
  • 150g button mushrooms
  • 400g prawns
  • 600g smoked haddock
  • 200ml creme fraiche
  • 2 tsp grain mustard
  • 20g parsley, chopped
Instructions
  1. Peel the potatoes and cook them until tender in deep, lightly salted water. Check them every few minutes. When you can easily slide a skewer into them, remove from the heat, drain them, then beat until smooth with the butter and cream. Season with black pepper and half of the grated parmesan then set aside.
  2. For the filling, warm the olive oil and butter in a shallow pan, halve or quarter the mushrooms depending on their size, then brown lightly. Remove the shells from the prawns. Skin the haddock if your fishmonger hasn’t already done so, then cut the flesh into thick chunks. Preheat the oven to 200C/gas mark 6.
  3. Remove the mushrooms from the pan and set aside. Lightly brown the prawns and haddock in the mushroom pan, adding a little more butter or oil if necessary. Return the mushrooms to the pan. Stir together the creme fraiche, mustard and chopped parsley then add to the pan and mix very gently, taking care not to break up the fish.
  4. Transfer the filling to a baking dish, pile the mashed potato on top, making furrows with a fork or leaving it rough, as you wish, dot with a little butter, scatter the reserved parmesan over the surface, then bake for 30-35 minutes till the potato is golden and the filling is bubbling around the edge.
]]> Halloween Recipes Kids Will Love https://georgehughesfishmonger.com/halloween-recipes-kids-will-love/ Tue, 24 Oct 2017 11:32:38 +0000 http://www.georgehughesfishmonger.com/?p=1879 Halloween is just around the corner and you may have started planning for the big day already! If you have kids, Halloween can be a great day filled with fun and tasty treats! If the first thing that comes to mind may be sweets and chocolate, there are different ways you could celebrate! Why not turn your Halloween dinner into a fun and spooky experience for all the family? Here are a couple of recipes we think would be great!

Scary ‘Maggots and Eyeballs’ Pasta

Halloween Pasta

Scary ‘Maggots and Eyeballs’ Pasta
Author: Fish is the Dish
Serves: 4
A tasty dish the whole family will love! A spooky trick to get kids to eat more seafood without them even realising it!
Ingredients
  • 200g cooked prawns (defrosted if frozen)
  • 200g spaghetti
  • 1tbsp vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 400g can chopped tomatoes
  • 1 tbsp tomato puree
  • ½ tsp mixed herbs
  • 20 mini mozzarella balls
  • 2 black olives, chopped
Instructions
  1. Cook the spaghetti in boiling water according to the pack instructions.
  2. Heat the oil in a separate pan over a medium heat. Add the onion and cook for about 5 minutes until the onion is softened. Add the garlic and cook for 1 minute. Then add the canned tomatoes, tomato puree and mixed herbs. Bring to the boil, turn down the heat and simmer gently for around 10 minutes until the sauce thickens.
  3. Add the prawns to the tomato sauce and heat through for 3-4 minutes until piping hot.
  4. Top each of the mozzarella balls with a small piece of black olive to make the ‘eyeballs’!
  5. When the spaghetti is cooked, drain and divide between 4 bowls. Pile the prawn and tomato mixture in the centre and top with the ‘eyeballs’. Tuck in…if you dare!

Spooky Witch Fingers

Halloween Fish Fingers

Spooky Witch Fingers
Author: Fish is the Dish
Serves: 4
Fish fingers are often a kids’ favourite! This recipe takes the classic to the next level with a fun presentation twist that should please even the fussiest eaters!
Ingredients
  • 300g white fish, such as cod, haddock or sole, cut into finger-sized pieces
  • 1 tbsp rapeseed or vegetable oil plus extra to grease
  • 3 tbsp plain flour
  • 1 large egg, beaten
  • 50g breadcrumbs
  • Skin from 1 large tomato, cut into fingernail shapes
  • 4 tbsp tomato ketchup, to serve
  • Lettuce leaves, to serve
Instructions
  1. Preheat the oven to 200ºC/fan 180ºC/gas mark 6. Lightly grease a large baking tray with oil.
  2. Season the flour with a little salt and pepper and place in a wide, shallow bowl. Place the egg and breadcrumbs in separate bowls. Working in batches, coat the fish strips in the seasoned flour, then in the beaten egg and finally the breadcrumbs. Arrange the ‘fish fingers’ in a single layer on the baking tray. Drizzle with the 1 tbsp of oil and bake for about 10 minutes, turning over halfway until the fish is firm and cooked through.
  3. Serve immediately, topped with a piece of tomato skin at the end of each finger to make a nail, and served with the tomato ketchup and the lettuce.
  4. Tip: As an alternative to ketchup, try homemade tomato sauce or salsa. This goes well with oven-baked wedges or mashed potatoes and baked beans or peas.
]]> 3 Delicious Fish & Seafood Pizza Recipes https://georgehughesfishmonger.com/3-delicious-fish-seafood-pizza-recipes/ Tue, 10 Oct 2017 11:51:01 +0000 http://www.georgehughesfishmonger.com/?p=1735 Seafood Week is in full swing and we’re still celebrating everything that fish & seafood have to offer! Have you entered our competition yet? You could win £50 worth of fish and seafood of your choice, delivered for free! Imagine what you could cook, what would you choose? If you fancy treating yourself and loved ones to a tasty pizza, here are 3 great recipes using prawns, salmon and scallops!

If you’re in a rush, feel free to use shop-bought dough or replace the pizza dough by flatbread or even naan bread!

Spicy Prawns Pizza Recipe

Spicy Prawn Pizza

Spicy Prawn Pizza
Author: Jane Hornby
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • For the dough:
  • 250g pack white bread mix
  • 2 tbsp extra-virgin olive oil, plus a bit extra
  • 150ml warm water
  • plain flour, for dusting
  • For the sauce:
  • 200g can chopped plum tomato
  • 1 tbsp tomato purée
  • 1 garlic clove, crushed
  • pinch of sugar (caster or granulated)
  • For the toppings:
  • 3 tbsp mascarpone
  • 3 tbsp (about 20g) finely grated parmesan
  • 10 cherry tomatoes, halved
  • 12 large raw prawns, peeled (frozen and defrosted is fine), patted dry
  • 2 rosemary sprigs, needles roughly chopped
  • generous pinch chilli flakes
  • handful pitted green olives, halved (or use capers)
  • small drizzle extra-virgin olive oil
Instructions
  1. Make the dough the day before. Put the bread mix in a large bowl. Combine the oil with the warm water in a jug, then tip onto the mix. Stir to a soft dough and set aside for 5 mins.
  2. Flour the work surface and your hands well, then knead the dough for 5 mins until springy and smooth. Squish some oil around in a large food bag, then pop in the dough and tie the top, leaving the dough room to grow. Leave to rise in the fridge.
  3. To make the sauce, simply stir the ingredients together. When ready to cook, heat the oven to 200 degrees Celsius. Dust a large baking sheet and the work surface with a little flour. Split the dough into 2 equal pieces. (Do not knead it or it will become too springy.) Roll the dough into large slipper shapes, about 30cm long. Lift onto the baking sheet.
  4. Spread the sauce over the pizzas, then scatter with small dollops of mascarpone, the Parmesan, cherry tomatoes, prawns, rosemary, chilli flakes, olives and plenty of seasoning. Drizzle with a little oil. Bake the pizzas for 10-13 mins until the base is crisp and golden, the prawns cooked through and the cheese bubbling. Transfer to a board and serve straight away.

Smoked Salmon & Goat Cheese Pizza Recipe

Salmon Pizza

Smoked Salmon & Goat Cheese Pizza
Author: Paul Lowe
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • Dough:
  • 1 cup warm water
  • 1 tablespoon honey
  • 1 tablespoon dry yeast
  • 2 1/2 cups flour
  • 1 tsp salt
  • 4 tbsp olive oil
  • Filling:
  • 3 plum tomatoes, sliced
  • 1 cup crumbled goat cheese
  • 2 tbsp olive oil
  • salt & pepper
  • 170g sliced smoked salmon
  • rocket leaves
  • Herb Sauce:
  • 1 1/2 cup parsley leaves
  • 1/4 cup toasted pine nuts
  • olive oil
  • salt & pepper
Instructions
  1. Start with the dough. In a bowl mix water, honey, and yeast. Leave it for 5 minutes so that the yeast starts to work.
  2. Add flour, salt, and oil. Work the dough together.
  3. Cover with plastic and let it rise for 1 hour.
  4. On a baking tray press the dough out with your fingers to form a large pizza.
  5. Next, top the pizza with tomatoes and goat cheese and drizzle with oil, salt, and pepper.
  6. Bake at 200°C until golden, about 15 minutes.
  7. While it bakes, chop the parsley and pine nuts on a chopping board.
  8. Place in a bowl and add enough oil so it forms a thick sauce. Season with salt and pepper.
  9. Take out the pizza and add smoked salmon, herb sauce, and rocket.

Scallops & Bacon Pizza Recipe

Scallop Bacon Pizza

Scallop and Bacon Pizza
Author: Kay Chun
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 3 garlic cloves, crushed
  • 1/4 cup plus 2 tbsp extra-virgin olive oil, plus more for drizzling
  • 1/4 cup all-purpose flour, plus more for dusting
  • 1 1/2 cups whole milk
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tbsp fresh lemon juice
  • Kosher salt
  • Pepper
  • Cornflour, for dusting
  • 1 pound pizza dough
  • 4 slices thick-cut bacon (about 150g)
  • 4 large scallops (about 150g), sliced crosswise 1/4 inch thick
  • 1 cup baby rocket
Instructions
  1. Preheat the oven to 250°C. In a medium saucepan, cook the garlic in 1/4 cup of the olive oil over moderately low heat until it starts to sizzle, about 3 minutes. Whisk in the 1/4 cup of flour until smooth and cook, whisking, until lightly golden, about 3 minutes. Slowly whisk in the milk and cook, whisking, until the béchamel is smooth and thickened, 2 to 3 minutes. Whisk in the cheese. Stir in 1 tablespoon of the lemon juice and season with salt and pepper. Transfer the béchamel to
  2. a small bowl. Discard the garlic.
  3. Lightly dust a baking sheet with cornflour. On a lightly floured work surface, using
  4. a lightly floured rolling pin, roll out the dough into a 12-inch round. Transfer to the prepared sheet. Brush the remaining 2 tablespoons of olive oil all over the dough and spread the béchamel evenly on top, leaving a 1-inch border around the edge. Bake on the bottom rack of the oven for about 18 minutes, until the dough is almost cooked through.
  5. Meanwhile, in a nonstick medium skillet, cook the bacon over moderate heat, turning, until golden and crisp, 7 to 8 minutes. Transfer to paper towels to drain. Chop the bacon.
  6. Top the pizza with the scallops and drizzle with olive oil. Bake for about 3 minutes, until the béchamel is golden and bubbling and the scallops are just opaque.
  7. In a small bowl, toss the rocket with the remaining 1 tablespoon of lemon juice. Top the pizza with the bacon and rocket and serve hot.
]]> 3 Easy Salad Ideas for Packed Lunches https://georgehughesfishmonger.com/3-easy-salad-ideas-for-packed-lunches/ Wed, 06 Sep 2017 10:19:44 +0000 http://www.georgehughesfishmonger.com/?p=1640 Packed lunches are not only for kids! Bringing your lunch to work not only saves you money but you can make easy, healthy meal that will make all your co-workers jealous! It’s also a great way to use leftovers! Here are 3 recipes for tasty salads that are quick to prepare and easy to pack away.

Prawns ‘Sushi’ Bowl

Inspired by sushi, this bowl doesn’t involve raw fish but tasty prawns. This salad is super easy to make, especially if you buy cooked prawns or if you have leftover cooked rice. Enjoy cold and adjust seasoning to your preference!

Prawns ‘Sushi’ Bowl
Author: Delish
Serves: 1
Ingredients
  • 1 1/2 cup cooked short grain rice
  • 1 tbsp rice wine vinegar
  • 120g cooked prawns
  • 2 tsp extra-virgin olive oil
  • kosher salt
  • 1 avocado, thinly sliced
  • 1/3 cup diced cucumber
  • 1 medium carrot, peeled and sliced into matchsticks
  • 2 tbsp mayonnaise
  • 1 tbsp sriracha
  • 1 tbsp lemon juice, divided
  • Soy sauce, for serving
  • Toasted sesame seeds, for garnish
Instructions
  1. In a bowl, toss rice with rice wine vinegar. Season with salt to taste.
  2. Toss prawns with 1 tablespoon olive oil. Season with salt to taste and place on top of rice. Arrange avocado, cucumber, and carrots on top of rice next to prawns.
  3. Whisk together mayonnaise, sriracha and lemon juice and drizzle over the sushi bowl. Drizzle with soy sauce and sprinkle with toasted sesame seeds. Drizzle with soy sauce if desired.

Salmon & Lentil Caprese Salad

A super tasty salad with salmon and lentils for a health kick and mozzarella and a balsamic drizzle for a truly indulgent taste! Can be served straight away or packed and enjoyed cold the day after.

Salmon & Lentil Caprese Salad
Author: Creme de la Crumb
Serves: 4
Ingredients
  • 350g salmon
  • salt and pepper to taste
  • 1 tablespoon freshly squeezed lemon juice
  • 6 cups tossed spring greens
  • 1 cup cooked lentils
  • 1 cup cherry tomatoes, quartered
  • ½ cup mozzarella balls
  • 2 cups balsamic vinegar
  • freshly cracked black pepper
Instructions
  1. Preheat oven to 200 degrees C and lightly grease a baking dish. Season both sides of salmon with salt and pepper, then drizzle with lemon juice. Place salmon in prepared dish and bake for 10-15 minutes until pink and flaky.
  2. While salmon is baking, prepare the balsamic reduction. In a small saucepan bring balsamic vinegar to a boil, then reduce heat and allow to simmer for about 15 minutes until slightly thickened. Remove from heat and transfer to a bowl to cool.
  3. Chop salmon into strips or cubes. In a large bowl toss together the salmon, spring greens, lentils, cherry tomatoes, and mozzarella. Just before serving, drizzle with balsamic reduction and sprinkle with black pepper.

Crab Salad

Crab is a great choice for added protein in salads! Dressed crab is widely available so you don’t have to prepare a whole crab yourself.

Crab Salad
Author: The Lemon Bowl
Serves: 4
Ingredients
  • 450 g lump crab meat
  • 50 g mayonnaise
  • 2 tbsp Greek yogurt
  • 2 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 50 g celery minced
  • 80 g onion minced
  • 70 g red pepper minced
  • 2 tbsp parsley minced
  • Salt pepper and hot sauce – to taste
Instructions
  1. Pick through crab meat to make sure there are no shells.
  2. Meanwhile, whisk together mayo, yogurt, lemon juice and Worcestershire sauce.
  3. Add crab and veggies to the mayo mixture and combine well.
  4. Season with salt, pepper and hot sauce to taste. Serve alongside more greens if desired.
]]> Seafood Pasta with Garlic Bread https://georgehughesfishmonger.com/seafood-pasta-with-garlic-bread/ Tue, 01 Aug 2017 10:51:54 +0000 http://www.georgehughesfishmonger.com/?p=1590 Pasta is a fantastic staple. From a rustic and comforting meal to a sophisticated dinner option, pasta is SO versatile and can truly be customised to your personal preferences. This lovely seafood pasta dish would be perfect for all occasions! Feel free to add in scallops, monkfish or lobster for a more luxurious dish!

Seafood Pasta with Garlic Bread
Author: The Hairy Bikers
Serves: 2
To save time, you can buy ready-made garlic bread but making your own will make that recipe extra special.
Ingredients
  • For the garlic bread
  • 2 slices ciabatta
  • 1-2 tbsp olive oil
  • 25g softened butter
  • ½ clove garlic
  • 1 tbsp finely chopped parsley
  • For the pasta
  • 200g fresh pasta such as linguine or tagliatelle
  • For the seafood sauce
  • 2 tbsp olive oil
  • 1 banana shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp dried chilli flakes
  • 200g cherry tomatoes
  • 2 tbsp vermouth
  • handful fresh mussels, cleaned and beards pulled off (tap any open mussels on a firm surface; discard any that don’t shut tightly within a few seconds)
  • handful raw tiger prawns, peeled, deveined
  • 1 medium squid, cleaned, cut into rings
  • 3 tbsp crème fraîche
  • small handful tarragon leaves, shredded
  • small handful basil leaves, shredded, plus extra to garnish
  • ½ lemon, juice only
  • sea salt and freshly ground black pepper
  • salad leaves, lightly dressed with olive oil and lemon juice, to serve
Instructions
  1. For the garlic bread, heat a griddle pan until hot, brush both sides of the bread with the oil and cook both sides until browned. Mix the butter, garlic and parsley together and spread on the hot toast. Keep warm.
  2. For the pasta, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions then drain, reserving some of the cooking water, and keep warm.
  3. Meanwhile, for the seafood, heat the olive oil in a large frying pan over a medium heat. Add the shallot and garlic and fry gently for 2-3 minutes until softened. Stir in the chilli flakes, cherry tomatoes and vermouth, increase the heat to high and boil for 3-4 minutes.
  4. Add the mussels, cover the pan and cook for 1-2 minutes then add the prawns and squid and stir into the hot sauce. Cook for 2-3 minutes, or until the prawns turn pink and the mussels open (discard any that remain closed at this stage).
  5. Add the pasta and crème fraîche and toss the contents of the pan to mix everything together, adding a little of the pasta water to bring it to a saucy consistency. Stir in the tarragon and basil and season with sea salt and freshly ground black pepper.
  6. To serve, transfer the pasta into serving bowls, making sure you have some seafood on top. Finish with a sprig of basil and a squeeze of lemon and serve with the garlic bread and salad on the side.

 

]]> Fish & Seafood Canapes Recipes https://georgehughesfishmonger.com/fish-seafood-canapes-recipes/ Wed, 14 Jun 2017 10:49:50 +0000 http://www.georgehughesfishmonger.com/?p=1522 Smoked Salmon & Cream Cheese Appetiser

Smoked salmon is a great choice for canapes because there is no cooking needed! It can be associated with a lot of different ingredients but cream cheese has to be one of our favourites!

Smoked Salmon & Cream Cheese Appetiser
Author: Nagi
Serves: 45-49 pieces
Ingredients
  • Spread:
  • 250g cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 tsp garlic powder
  • Zest of 1 lemon (large) – adjust to taste
  • 1/2 tsp salt
  • 1/4 cup dill, chopped
  • Assembly:
  • 3 soft large wraps / tortillas (approx 23 cm / 9″ diameter)
  • 350 – 480 g smoked salmon slices
  • Table butter
Instructions
  1. Mix the spread ingredients together.
  2. Spread half on a flatbread in a square shape.
  3. Top with half the smoked salmon.
  4. Spread a flatbread with butter – just thinly, like buttering a piece of bread. Place the butter side down onto the salmon.
  5. Spread the remaining spread on the flatbread, again in a square shape. Top with remaining salmon. Butter 3rd wrap and place butter side down onto the salmon.
  6. Use a large flat object, like a cutting board, and press down lightly to smooth the surface and compress everything.
  7. Cover with cling film and refrigerate for 4 hours (up to 48 hours) so the filling sets.
  8. Using a serrated knife, trim edges to make a square. Don’t cut down – filling may squirt out, cut back and forth in a sawing motion. Chef privileges: nibble on offcuts.
  9. Cut the square into 6 or 7 even strips, then each strip into squares. Serve with toothpicks, wedges of lemon and extra dill for garnish.

Crab, Lime & Chilli Toasts

Toasts are always a popular appetiser – they are very easy to make and super tasty! Crab is a great choice, and with ready dressed crabs widely available, these canapes only take minutes to put together!

Crab, Lime & Chilli Toasts
Author: Jennifer Joyce
Serves: 6
Ingredients
  • 1 small baguette, cut into 12 slices
  • 2 tbsp olive oil
  • 140g white crabmeat
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp coriander, chopped
  • zest and juice 1 lime
Instructions
  1. Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.
  2. Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.

For more recipes of dips and spread to put on toast, check out our fish dips part 1 and part 2.

Prawns & Chorizo Skewers

Mini skewers not only present well, they are very handy when serving appetisers on a buffet or casual dinner party. The association of chorizo and prawns is a match made in heaven!

Fish & Seafood Canapes Recipes
Author: Claire
Serves: 8
Ingredients
  • 2 tbsp sour cream
  • 1 tsp mayonnaise
  • 1 tsp lemon juice
  • White pepper
  • 1 chorizo sausage
  • 8 large raw prawns (or cooked if you want to save time)
  • Chopped parsley
  • pinch of cayenne pepper (optional)
Instructions
  1. Mix together the sour cream, mayonnaise, lemon juice and a shake of white pepper. Cover and leave in the fridge until you serve the skewers.
  2. Slice the ends of the chorizo and then slice the sausage into thick disks.
  3. Place the chorizo slices into a cold frying pan.
  4. Turn on the heat and allow the sausages to cook, crispy and ooze out the delicious paprika-spiked oil.
  5. Once the chorizo is crispy on each side, a matter of 2 minutes a side, remove it from the pan but keep the orange oil ready to fry the prawns.
  6. Cook the prawns for 2-3 minutes until cooked through and tinged with chorizo oil.
  7. Use mini skewers or cocktails sticks to secure a piece of chorizo to each prawn.
  8. Place on a serving platter, drizzle with any remaining oil, serve with a generous sprinkling of chopped parsley and the lemon dip.
  9. The cayenne pepper is optional. You can sprinkle it over the dip.

 

]]> How to cook Seafood on the BBQ https://georgehughesfishmonger.com/how-to-cook-seafood-on-the-bbq/ Wed, 07 Jun 2017 13:23:22 +0000 http://www.georgehughesfishmonger.com/?p=1512 We’ve seen how fish cooked on a BBQ can make a great addition to your summer gatherings, whether it’s for a convivial lunch or a fantastic al fresco dinner! But you can also cook a variety of seafood on the BBQ, such as oysters, prawns, mussels or scallops!

Cooking Oysters on the BBQ

Yes, that’s right! Oysters are not only delicious raw but you can enjoy them cooked!

If necessary, start by scrubbing the oyster shells with a soft bristled brush and cold water. Place oysters on the grill, flat side up and leave for about 8-10 minutes or until shell start to pop open. Carefully remove all oysters from the grill, even the ones that haven’t opened, using a fireproof mitt or tongs.

Completely shuck all oysters and add any sauce you’d like to your oysters. A simple squeeze of lemon juice can do wonders!

Cooking Prawns on the BBQ

Cooking prawns on the BBQ is very quick and easy! Just make sure that your barbecue is very hot so you can quickly brown the prawns without overcooking the meat.

If you purchased whole prawns, start by removing the shells and deveining them. Lightly season and brush with a little oil before placing on a skewer. Place on the hottest part of your BBQ and leave until coloured. Turn over and let it cook for a couple more minutes. Remove from heat and wait for a couple of minutes before serving!

Cooking mussels on the BBQ

If necessary, start by cleaning the mussels with a brush and some cold water. Place your mussels in a roasting tray with a matching lid. If you don’t have any, you can use foil but make sure to close it tightly so that no steam can escape. Season your mussels and drizzle with a bit of oil before placing on the barbecue for 8-10 minutes. Mussels should be ready when most of them have opened. Discard any mussels that did not open before serving.

Cooking scallops on the BBQ

A great way to cook scallops on the BBQ is to skewer them with veggies or even prawns!

Start by marinating your scallops in an oil-based marinade for 10 to 15 minutes. You can use your favourite spices and herbs such as garlic, paprika, or basil. Place the scallops on skewers with any other ingredients of your choice or on their own. Remember that if you’re using wooden skewers, you need to soak them in water for an hour before cooking. Place the scallops skewers on your BBQ and cook for 8 minutes, turning half-way through. You can brush the scallops with more marinade while cooking.

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