One thing that is quite daunting when hosting a night of outdoor entertainment is knowing what to cook. Seafood adds a healthy, light and sometimes more decadent feel to an evening. Here are 3 simple and easy to cook light meals or starters that will wow your guests without taking up your time socialising.
Oysters Au Gratin On The Grill
100ml of crème fraiche
2 Garlic Cloves
2 tbsp of Chopped Parlsey
Salt/ Pepper to season
Mix the crème fraiche with finely chopped garlic, parsley, salt and pepper.
Open the oysters, drain the liquid and remove the oyster from the shell. Use an oyster knife.
Check for shell fragments. Spread over the crème fraiche mixture and top with breadcrumbs. Place the oysters back in one half of their shell. Add finely grated Parmesan.
Grill the oysters until the topping turns golden.
Smoked Wild Garlic Salmon
1 tbsp Salt
1 tbsp Sugar
1 handful of smoking powder
Blend salt, sugar, pepper and garlic together and rub into the fleshy side of the salmon. Let it stand for 1-2 hours or preferably, over night.
Warm up the grill Forno, but not to grilling temperature.
Scrape off any remaining sugar/salt mixture. Lay the salmon fleshy side up on the grill insert.
Drizzle smoking powder into the Forno and wait for 1 minute.
Place the salmon into the Forno, put the lid on and lay a wet cloth over the chimney.
Smoke for 20 minutes and check whether salmon is ready. Press it gently, if it flakes, it’s ready. If not give it another 5-10 minutes without the lid and cloth on the chimney to being in more air.
You can also serve this with a herby potato salad, baked potatoes or grilled corn.
Baked Cod With Root Vegetables and Creamed Kale
600g of Cod
1kg of mixed root vegetables (parsnips carrots, swede etc)
Butter for Frying
Salt the Cod Fillets and set to one side.
Peel and cut the vegetables lengthwise into halves and quarters.
Heat up a roasting dish in the Forno, add a lump of butter and brown the vegetables.
De-stalk and clean the kale. Rip into pieces.
Steam until tender for around 5 minutes in a saucepan.
Add the cream and cook until thickened.
Season with salt, pepper and lemon juice.
Lay the cod fillets on top of the root vegetables and put the roasting dish back into the Forno. Close the Forno door and lay a moist cloth over the flue and smoke the cod for approximately 5 minutes.
Remove the dishcloth and bake for a further 5-10 minutes until the fish is ready. When it flakes, it’s ready.
Serve with the creamed kale on a plate first, followed by the root vegetables and then finally lay the cod on top.
These 3 dishes are a great accompaniment to other dishes as starters or just a lighter option. The Morso Forno gives that desired smoked taste without it being too heavy or overpowering.