Cornish BBQ Recipes
Crackling fire, warm summer breezes and star filled skies. We love the outdoor living that summer brings with it and nothing says summer more than a BBQ. Living in Cornwall we have some fantastic local produce, so we've put together our favourite Cornish BBQ recipes.
Cornish Mackerel with Coriander, Ginger & Lime
- 4 whole mackerel, gutted and scaled
- 2 tbsp olive oil
- 2cm chunk of fresh ginger, peeled and finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp soy sauce
- 3 tbsp chopped fresh coriander
- 1 tbsp honey
- Zest juice and juice of 2 limes
- Cut deep slits into one side of each of the mackerel and brush all over with olive oil.
- Mix together the ginger, garlic, soy, coriander, honey and the lime juice and zest. Spread over the mackerel, pushing it into the slits. Cover and leave to marinate for 15-20 minutes.
- Cook the mackerel on the barbecue for 5 minutes on each side until cooked.
Prawns With Cornish Saffron Aioli
- 3-4 raw shell on prawns per person
- Pinch of saffron (preferably from the Cornish Saffron Co)
- 2 egg yolks
- 1 garlic clove
- 1 tbsp Dijon mustard
- Juice of half a lemon
- 200 ml of Cornish rapeseed oil or olive oil
- Put the saffron in a small bowl with 1 tbsp boiling water. Leave for 10 mins to cool and for the water to turn a golden colour.
- Add the egg yolks, garlic, mustard and lemon juice in a jug or a tall container with a pinch of salt and blitz with a stick blender or food processor until smooth. Slowly add the olive oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise.
- Season with black pepper, then stir in the saffron water to loosen the aïoli and turn it a golden hue. Cover the surface and chill until ready to serve. Add a splash of water or lemon juice, to serve, if your aïoli thickens up too much in the fridge.
- BBQ the prawns for a few minutes on each side and served ready to dip in the aïoli.
- 1 small onion
- 1 spring onion
- Handful of mushrooms
- Olive oil
- Tin of black beans
- 1 cup of cooked brown rice
- 1 tablespoon tomato puree
- 1 teaspoon marmite
- 1 teaspoon chopped garlic
- 1 teaspoon paprika
- Large pinch Smoked Cornish Sea Salt
- 2 tablespoons panko breadcrumbs
- Finely slice the vegetables and put them in a hot oiled pan to cook until soft. Set aside.
- Drain and rinse the tin of black beans. Empty into a bowl and use the back of a fork to mash slightly, leaving some beans whole. Add the cooked brown rice, tomato puree and marmite. Tip in the cooked vegetables from the frying pan. Season with garlic granules, paprika and smoked Cornish Sea Salt.
- Add the panko breadcrumbs then mix all together. If the mixture is a little bit wet, add some additional breadcrumbs. If too dry, add a splash of water.
- Shape into patties before cooking on your BBQ and serving in a bun with all your favourite vegan toppings.
- Sourdough bread (we love Da Bara Bakery)
- Wild garlic Cornish yarg cheese
- Garlic clove
- Chopped fresh tomatoes
- Fresh thyme
- Olive oil
- Toast a slice of sourdough on the BBQ, rub with garlic and drizzle with olive oil.
- Crumble over the cheese, sprinkle with the tomatoes and thyme leaves.
- Pop back onto the BBQ to melt a little.
Our new clothing range is perfect for a Cornish BBQ! Keep an eye on our website as it is launching soon.