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Seafood Grill with Skordalia & Fennel & Chilli Oil

PREP 30mins
COOK 25mins


2 baby squid
6 large green king prawns, unpeeled
6 scallops with roe, on the half shell
1 tbsp fennel seeds, toasted
1 tsp dried chilli flakes
grated rind of 1 lemon, plus lemon cheeks, to serve
145ml extra virgin olive oil 1/2
small (500g) cauliflower, finely shredded
1/2 potato, peeled, cubed
2 garlic cloves, peeled
2 cups (500ml) milk
450g whole snapper, cleaned, cut into 4 cutlets
2 x 200g ocean trout fillets, halved crossways
100g rocket

1 Remove tentacles from squid by pulling gently from body. Pull intestines out of tube. Cut tentacles from head, just below eyes. Discard head. Pull quill out of tube and discard. Remove skin from tube. Cut in half lengthways. Repeat with remaining squid.

2 Using scissors, cut along bellies of prawns. Place cut side down on plate and flatten with palm of hand. Cut grey veins off scallops. Combine fennel seeds, chilli, rind and 1/2 cup of oil. Spoon half over seafood.

3 Combine cauliflower, potato, garlic and milk in a heavy-based saucepan on medium heat. Season with salt. Bring to a simmer and cook for 15-20 mins, until very tender when pressed. Strain mixture, reserving cooking liquid.

Place cauliflower mixture in a blender and process until smooth and creamy. Add a little reserved cooking liquid if too thick. Place cauliflower skordalia in a serving bowl and drizzle with remaining olive oil.

5 Heat a lightly oiled barbecue or chargrill on high. Cook snapper cutlets and ocean trout for 2-3 mins each side, until golden. Transfer to a large serving platter.

6 Remove scallops from shells and place both on barbecue. Cook scallops for 30 secs, squid for 1 min and prawns for 1-2 mins. Arrange on platter. Drizzle with remaining chilli oil. Serve with rocket, skordalia and lemon.


Spicy Lamb Kofta with Pita & Hummus

PREP 20mins
COOK 10mins


1/3 cup (80ml) olive oil
1 red onion, 1/2 finely chopped, 1/2 thinly sliced
1 garlic clove, crushed
2 tsp dried chilli flakes
2 tsp sweet paprika
2 tsp sumac
2 tsp ground coriander
2 tsp ground cumin
400g lamb mince
1/2 bunch coriander
4 mint sprigs
1 lebanese cucumber
4 pita or mountain bread
3/4 cup (190g) hummus
3/4 cup (200g) thick Greek-style or sheep’s milk yoghurt
2 tbsp extra virgin olive oil
4 lemon cheeks

Tip: For extra-thick yoghurt, drain it in a sieve lined with muslin over a bowl or sink for an hour. To make a delicious soft cheese called labneh, drain the yoghurt for up to 24 hours, depending on how thick you like it. Drain it in the fridge in warm weather.

1 Heat 1 tbsp oil in a pan on medium-high. Cook chopped onion for 2-3 mins. Add garlic, chilli and spices and cook for 2 mins. Cool. Add to mince with chopped leaves of 1 sprig each of coriander and mint. Season. Mix and shape onto eight skewers.

2 Drizzle kofta skewers with remaining olive oil. Heat a lightly oiled barbecue or chargrill on high. Cook kofta skewers for 2-3 mins each side, until browned all over and cooked through.

3 Using a large sharp knife, slice cucumber lengthways. Cut into long strips. Divide remaining coriander into small sprigs. Pick leaves from remaining mint sprigs.

Warm pita bread on barbecue or chargrill on high heat for 5 secs each side. Spread pita bread with hummus.

5 Top pita with kofta, cucumber, sliced onion and a dollop of yoghurt. Scatter with coriander and mint. Drizzle with extra virgin olive oil and serve with lemon cheeks.

Gary’s secrets 
 • Shop around for the softest, most flavoursome pita. It makes all the difference and can be used for snacks, wraps, salads and Turkish-style pizza.

• Toast your own spices in a dry pan on medium heat for 30-40 seconds. Crush in a mortar, or fill a spare pepper mill with the spices instead.

• It’s okay to be fussy about mince. Find a butcher who will mince your choice of meat on the spot.

• A barbecue is not all about smoke and charcoal. Use medium heat and control the temperature. A gentle sizzle gives you time to enjoy your cooking and not fight the flames.


How to stay connected with Gary Mehigan


Gary Mehigan is represented by Chefsink. For media enquiries please contact Justine May
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