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Recipes for CCHEF disposable boat barbecues  

 

SEA BASS

Cooked with Pernod

This is our Favorite

Especially if you catch it Fresh In Fowey Harbour

 

BURGERS

100% Beef and Homemade

The Frozen burgers are OK on C-CHEF, but are not anything like this.

 

 

 

 

CHICKEN TO DIE FOR

The basic how-to for the indispensable chicken breast, or Drumstick
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • salt and pepper to taste
  • 1 bay leaf
  • 1 pound fresh sea bass
  • A small covering of Pernod

DIRECTIONS

  1. Preheat the C-CHEF grill and lightly oil grill.
  2. In a small bowl, stir together lemon juice, olive oil, salt, pepper and a bay leaf. Rub fish with mixture.
  3. Grill the fish over C-CHEF for 10-15 minutes, flipping halfway through. Fish is done when it flakes easily with a fork.
  4. Add the Pernod with a brush 5 Min's before its cooked.

Tips

 

  • Scrape the Fish to remove scales if its fresh.
  • Leave the head and tail on, during cooking, and remove if your guests are squeamish.
  • Cook to its almost Black, the flavour of the Skin is amazing.
  • Eat one side, the bones are easy to take out in one go.
  • 1lb of Minced Beef
  • One Onion Finely Chopped
  • Salt and pepper to taste
  • One Clove of Garlic Finely Chopped (If you like)

DIRECTIONS

 

  1. In a large mixing bowl, add the minced steak, chopped onion and salt and pepper. Mix with your hands and then separate into 4 equal round portions.
  2. Shape into burgers with minimum handling. Wrap with cling film or place in-between separate sheets of greaseproof paper and place in the bilge(No Engine Oil) or fridge for at least a couple of hours or overnight. This will help your burgers keep their shape and stay firm for the barbecue.
  3. I Try to avoid the cheap burgers they will be fine on the C-HEF but not exactly  perfect for a gourmet meal and a special  weekend on the boat.
 
  • 4 Boneless, skinless chicken breast halves, or Drumsticks
  • 1 tablespoon olive oil
    Salt and pepper

DIRECTIONS

 

 

  1. Rinse chicken and pat dry. Brush with oil and season with salt and pepper to taste. Place chicken breasts in center of the C-CHEF. Grill 20 to 30 minutes or until tender and no longer pink inside, turning once halfway through cooking time.
  2. Tasty variations:Grilled chicken breasts can be sliced and served on top of a tossed green salad with a light vinaigrette dressing.
    Add some sliced Sun Dried Tomato with lettuce and sliced mushrooms or a grilled red pepper half. Serve with your favorite dressing,add some honey to create that golden brown colour, and flavour

 

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