Discover Local Produce with Hampshire Fare

from Discover Local Produce with Hampshire Fare

Discover Local Produce with Hampshire Fare

HOW TO COOK: SUSTAINABLE SEAFOOD ON THE BBQ

A special workshop was run by SEASON, the cookery school based at Lainston House, focusing on cooking sustainable seafood on the BBQ. This course was the culmination of the Great Solent Seafood project: a partnership between Hampshire Fare and Hampshire & Isle of Wight Wildlife Trust informing people about buying, cooking and eating local sustainable seafood.

The course was held in Lainston House’s delightful kitchen garden. Recipes were created by Phil Yeomans, Executive Head Chef, Lainston House, and Andy Mackenzie, Executive Chef, Chef’s Academy, Exclusive Collection, using sustainable seafood from the Solent, all cooked on the BBQ.

A talk given by Tim Ferrero, Senior Specialist Marine Conservation, Hampshire & Isle of Wight Wildlife Trust, focused on the Solent’s sustainable seafood. Tracy Nash, Commercial Manager, Hampshire Fare, reflected: “Tim Ferrero’s talk may well have changed a few minds about where to buy seafood, with more consideration about traceability, as well as freshness and flavour!”

Chris and Richard Auburn, from Wareham, agreed: “‘What a superb experience! We’ve learnt loads about sustainably caught fish from Tim Ferrero and how to cook it from the chefs. The recipes were amazing and not only convinced us about local sustainable seafood, but also opened our eyes to what can be cooked on a BBQ. All of the recipes have now found a place within our home cookbook.”

Phil Yeomans concluded: “Our philosophy here is very much about sustainability. Lainston House is part of the Exclusive Collection, the first hotel group in the UK to achieve B-Corp certification. As part of this we have a focus on growing our own produce and using local suppliers. Therefore, we were delighted to host this event and explain to people about local sustainable seafood and how to prepare and cook it.”

To find places to buy local fish, see page 13

To find more cookery schools with a focus on local produce, see page 49

SOCAL can provide guidance about cooking on a BBQ, see page 10

Baked Crab with Brown Crab Butter

Ingredients

Crab Butter

150g brown crab meat

½ tsp horseradish sauce

85ml double cream

Baked Crab

20g salted butter

1 shallot, finely chopped

½ tsp English mustard

½ tsp horseradish sauce

2 tsp lemon juice

75ml double cream

220g white crab meat (freshly picked)

Cleaned out crab shell

45g cheddar cheese, grated

30g golden breadcrumbs

2 tsp parsley, freshly chopped

Salt and pepper to taste

Method

1 To make the crab butter, place the brown crab meat into a food processor/blender with the horseradish sauce and blitz, slowly adding the double cream until a mayonnaise consistency is reached.

2 Melt the butter in a pan over heat and sauté the shallot until soft but not coloured. Add the mustard, horseradish sauce and lemon juice, and then stir in the double cream.

3 Once the sauce is combined, stir in the picked fresh white crab meat.

4 Spoon the crab mixture into the cleaned crab shell. Cook at the back of a BBQ grill over indirect heat for 5 to 10 minutes.

5 Meanwhile, combine the cheese, breadcrumbs and parsley in a bowl with a little salt and pepper. Set aside.

6 When the crab in the shell on the grill is hot, cover the crab with the breadcrumb and cheese mixture and cook until bubbling and golden (2-3 minutes).

Serve with sourdough toast and a small pot of the crab butter.

To find places to buy seafood, see page 13

Replace cheddar cheese with a local cheese such as Lyburn’s Winchester cheese, see page 66-67

Try using a local horseradish sauce or horseradish mustard, for example the Garlic Farm do a horseradish mustard, see page 58

Cedar Plank Cooked Lemon Sole

Ingredients

Cedar plank (pre-soaked)

1 lemon sole, skinned, trimmed and head removed

2 glugs of olive oil

2 generous pinches of sea salt flakes

Spray bottle of water (just in case)

Method

1 Soak cedar plank in cold water overnight.

For the Sauce

25g salted butter

Half a lemon, juiced

1-2 tbsp Lilliput capers, drained

1 tbsp fresh flat leaf parsley, chopped Salt and pepper to taste

2 Set your Kamado BBQ with indirect heat (coals to one side). Set the heat to 180-200c.

3 Oil both sides of the lemon sole and season with sea salt.

4 Place the lemon sole on the wet cedar plank and the plank on the grill.

5 Bake the fish for around 10-15 mins turning the plank occasionally to cook fish evenly. Have the water spray ready just in case the cedar plank ignites!

6 When the lemon sole is cooked, bring the plank and the fish off the grill to rest.

7 To make the sauce, heat a small pan over the BBQ grill. Add the cold butter. Stir the butter until it turns a nut-brown colour.

8 Squeeze in the juice of half a lemon to stop the butter burning.

9 Remove from the heat and stir in the capers, parsley, and season to taste. Coat the sauce over the lemon sole on the plank and serve.

Try replacing olive oil with local rapeseed oil such as The Cold Pressed Oil Company’s, see page 58

BBQ Wok-Steamed Palourde Clams

Ingredients

1 red sweet pepper

Splash of oil

1 banana shallot, finely chopped

1 clove garlic, finely sliced

1kg Palourde clams (soaked and cleaned)

4 or 5 sprigs fresh lemon verbena

100ml local sparkling cider

Pinch of micro lemon balm to garnish (optional)

Method

1 Scorch the sweet red pepper on the hot coals until blackened and set aside to cool. Scrape off charred skin, remove seeds and finely dice.

2 Heat a splash of oil in the BBQ wok and cook the shallots for a minute or so.

3 Add the garlic and cook quickly then stir in the prepared clams along with the lemon Verbena.

4 Add the sparkling cider then stir.

5 Allow the clams to cook in the juices.

6 Put the wok lid on for 2 minutes, then lift the lid and add the diced red pepper.

7 Cook together for a few minutes until the all the clams are open.

8 Serve in a bowl with plenty of their juices, good bread and a garnish of micro lemon balm. Serve with good bread to mop up the juices

To find places to buy micro-leaves, see page 62

To find places to buy seafood, see page 13

To find places to buy cider, see page 81

Discover Local Produce with Hampshire Fare

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