Lazy Days: August Bank Holiday BBQ Jerk Lamb & Chimichurri Monkfish
Weekends don’t get much better, except when it’s a bank holiday weekend of course! Nothing beats that Friday feeling when you leave the office with the promise of three long, lazy days ahead of you. Bank holidays are the ideal time to embrace some slow cooking, mixing up marinades, pouring yourself a glass of wine and spending the day outside lazily barbecuing some delicious grub. We know the weather has been a little temperamental recently, but we have everything crossed for a sunny weekend ahead, which is why we’re sharing these tantalisingly delicious Bank Holiday BBQ recipes from The Longstore restaurant, Cornwall’s newest foodie hotspot in Charlestown.
BBQ Jerk Lamb & Rustic Tomato Salsa
Ingredients:
2kg leg of lamb - butterflied
Jerk Seasoning:
4 small red chillies, seeds removed and sliced thinly
3 garlic cloves, peeled
1/2 bunch of thyme, leaves picked and stalks removed
1tbsp ground allspice
1tbsp whole cloves
60ml spiced rum
60ml apple cider vinegar
1tbsp honey
1/2 bunch of chives, finely chopped
Rub on to the lamb and allow to marinade
Rustic tomato salsa:
6 ripe tomatoes, chopped finely
1 large red onion, chopped finely
1 lime
1 large garlic clove, finely sliced
1 large bunch of coriander, roughly chopped
2 green chillies, seeds removed and finely chopped
Extra virgin olive oil
BBQ Monkfish Tail with Chimichurri
Ingredients:
1 monkfish tail with the skin removed approx 1kg in weight
2 tablespoons smoked paprika
Chimichurri:
100g fresh oregano
50g fresh coriander
3 cloves garlic
1 red chilli
3 limes
1 table spoon red wine vinegar
4 tablespoons pomace oil
Maldons sea salt to season
Fresh lime to serve
Method:
- Rub the monkfish in the smoked paprika and place in the fridge to marinade for an hour
- While the monkfish is marinating make the chimichurri
- Pick the leaves of the oregano and coriander and chop finely, place in a mixing bowl
- Crush the garlic and add to the herbs
- Halve the chilli and remove the seeds, finely dice and add to the bowl
- Add the juice of the limes and red wine vinegar and stir through
- Stir in the pomace oil, taste and season with the Maldon salt
- Cut the wedges in to quarters to serve with the cooked monkfish
- Season the monkfish with a little well crushed Maldon sea salt and drizzle with a little oil
- Cook over hot charcoal on the bbq turning regularly to gain a nice even colour
- Once cooked place on a serving platter and generously dress with the chimichurri and add the lime wedges to serve.
- Great accompanied by some Cornish new potatoes and your favourite salad