Seasuir @ Wexford Golf Club
Wexford Golf Club Members – Here comes summer….. Phelim’s bbq and grill recipes !!
Ideal at any time of the year, however, perfect for a healthier option, packed with fresh ingredients, bursting with flavour and delicious with a glass of wine, this dish can be prepared well in advance and as well as a tasty meal it can be used on a buffet, as a starter or its a lovely fresh idea for your lunchbox!
Spicy summer salad of warm duck with mango and mint
2 duck breasts (or legs)
Salt and pepper
1 under-ripe mango
A handful of bean sprouts
3-4 tbsp of toasted cashew nuts
½ red onion, finely sliced
2-3 spring onions, sliced lengthways
3 red chillies, julienne
2 garlic cloves
A little fresh ginger
A handful of wild rocket
Season with salt, pepper, mint, coriander and fish sauce
Dressing:
2 tbsp of sunflower oil
2 tbsp of hoi sin sauce
1 tbsp of toasted sesame oil
½ tsp of massaman Thai gold curry paste
- First add the duck to a cool pan with no fats and begin to crisp up, skin side down and seasoned well, finish cooking in the oven with about 15 minutes for the breast or 40 for the legs ( wait until they are crispy and cooked through)
- Meanwhile in a bowl mix the julienne of mango, bean sprouts, garlic, ginger, red onion & spring onion
- Add the last moment add the dressing and toss through the cashews
- Mix with the warm duck which can be roughly chopped and preferably with crispy skin
- Season to taste with salt, pepper, fish sauce , mint and coriander
- Serve and savour
Top tips:
This dish is also great with beef strips marinated in a little oil, chilli and garlic, sautéed / stir fried and then added to the salad at the last moment or try some jumbo prawns
Sliced under ripe plums are also lovely additions
When checking the fruit to ensure it’s under ripe check it at the stem end
Toasting the cashew nuts will ensure they have maximum flavour and stay crispy
This is really tasty with warm turkey meat and especially with brown leg meat from turkey or chicken
Whilst this dish is a lovely, less messy, way of cooking fish on a bbq this dish will also work perfectly in the oven, simplicity paired with mouth watering flavour combinations, lovely colours, and quick preparation and cooking time and you also have your vegetables, fish and sauce in one! Treat midweek, beautiful dinner party or elegant weekend dish; enjoy with a glass of New Zealand Sauvignon Blanc to finish with style!
Paupiettes of lemon sole, sundried tomato and lime cream cheese and asparagus spears
4 fish courses
4 fillets of lemon sole, skinned
80g cream cheese
6 pieces of sundried tomato
Jest of 1 lime
1 dsrt spoon of grated parmesan
2 tbsp of chopped chive
8 asparagus spears, trimmed
Seasoning
(Baking parchment, tin foil)
- Lightly char the asparagus spears on a hot grill until slightly tender or blanch in boiling salted water for 2 minutes, then cool under cold running water
- Place the fillet of sole free of skin on a board and season with salt and pepper
- Place half a dessert spoon of cream cheese mixture into each
- Add a little chopped fresh chive
- Season a little again
- Now add two spears of blanched asparagus to the sole
- Wrap the sole around to form paupiettes
- Drizzle with a drop of oil , season with salt and pepper and add some fresh herbs ( chives)
- Place the sheet of tin foil on the work surface, then place a sheet of baking parchment on top
- Place the paupiettes side by side on top of the paper
- Now wrap up the foil around the fish to create a pouch, airtight if possible
- When required place on the bbq for about 25 minutes or until the heats up and steam Bbq’s the fish paupiettes inside or place in the oven for about 12- 15 minutes at 200c
