Broadcast Journalist | Food Lover | Funny(ish) | Sports Fan
Yesterday the sun was shining and I decided to go back to my parents caravan in the very beautiful Castlegregory, rather than show up empty handed I went to the fishmongers and picked up a lovely piece of hake to BBQ for me and the folks. I wasn’t too sure how the hake would hold up on the BBQ so to be safe(and to add a lot more flavour) I cooked it on top of a cedar plank on the BBQ and it was AMAZING!! I topped it off with a mixture of chorizo, onion and cherry tomatoes cooked in white wine(which my dad referred to as “the other stuff”) and steamed local new potatoes. It was the perfect meal for a summers day so I said I better share it
A good piece of fresh hake
A punnet of cherry tomatoes, quartered
100g Chorizo, diced
1 Large onion, sliced
Salt & Black Pepper
2 Pints of Cider
A clean piece of Cedar plank
1: Soak the Cedar plank in the cider for at least 3 hours.
2: Light the BBQ and let it heat up.
3: Scrub the new potatoes and steam for approx 45 minutes or until they are cooked through.
4: Meanwhile, place the hake on the soaked plank, rub the hake with olive oil, season with the salt, pepper and garlic salt. Cut 4 slices of lemon, place on top of the hake and squeeze the remainder of the lemon juice over the hake, top with the rosemary and oregano and set aside.
5: To a foil container add the diced chorizo, sliced onion and quartered cherry tomatoes, squeeze over some lemon juice and pour a good glug of white wine over every thing and mix. Sprinkle with chopped oregano, cover and seal.
6: Place the plank with the hake and the foil container on the BBQ, cover and leave to cook for approx 25 minutes or until the hake is cooked through.
7: To serve portion out the hake, top with the chorizo, onion and tomatoes, some fresh rocket (if you have it) and a piping hot new potato with loads of butter….