If your BBQ has a hood, you have the ideal facility to prepare crayfish in a mouth-watering method which retains all the natural juices and flavour normally lost in conventional recipes.
1 x fresh medium sized crayfish
1 fresh lemon
Freshly ground pepper
1 tspn sherry *
Detach legs from crayfish, and steam these separately in lightly salted boiling water for 5 – 6 mins. Plunge into cold water until cool.
With a sharp knife, split the crayfish lengthwise along the belly, nose to tail. Then open up flat using the back as a hinge. If you have a fish broiler with handle, place the split crayfish, shell down into this.
Heat the BBQ up to high and place the crayfish shell down onto grille 3 – 6 cms from embers. Squeeze lemon and sprinkle seasoning and sherry over flesh, then close hood.
The legs can now be eaten as an entree while the main course is cooking.
Cook crayfish for about 5 – 6 mins per pound, or until the juices have evaporated and the flesh is slightly firm. Turn crayfish over and sear flesh for 1 min.
Serve on lettuce leaf/leaves, accompanied by tossed salad, and baked jacket potatoes, garnished with lemon and fresh avocado.
* If you’re a bit more adventurous, replace sherry with Pernod
This dish from Greece is very popular, and lends itself well to BBQ cuisine. Serves 4.
8 pork, chicken or lamb kebabs
8 medium sized pita breads
2 sliced onions
2 finely sliced tomatoes
Seasoning and parsley for garnish
1 cup Tzatziki (yoghurt & cucumber dip)
Preheat the BBQ hotplate to medium/hot, and lightly oil. Grill kebabs until tender.
Brush pita breads with butter or olive oil, and lightly brown in frypan until golden, but not crisp.
Release cooked kebabs from skewer onto pita bread. Add tomato, onion and Tzatziki sauce to taste and roll whole bread in a cut square of greaseproof paper, leaving top half of pita exposed for easy eating.
(Recipe courtesy of Andrea Dediu and Marie Walter)