cook along with michael notmann-watt
With another bank holiday weekend coming up and the promise of soaring (ish) temperatures, our thoughts have turned to barbeques. And we’re not the only ones. One of our favourite Brighton-based chefs, Michael Notmann-Watt (The Syndicate Kitchen, former head chef at 64 Degrees, Young Sussex Chef of the Year in 2018), will be taking over our Instagram this Saturday for a live barbeque cook-along.
But this isn’t just burgers and bangers – great as they are – oh no, this is pretty special: Michael will be showing us how to cook up spectacular-looking (and tasting) BBQ mackerel bruschetta and coal-baked oysters. Oh, yes.
And wine expert (and Michael’s wife) Alex Notmann-Watt will be picking wines from Butler’s Wine Cellar to go with the dishes, too.
Join Michael on our Instagram next Saturday, 23rd May at 5.00pm for the live cook-along. Bank holiday barbies, here we come!
And if you’re not sure where to get your hands on fish, Michael recommends Brighton and Newhaven Fish Sales. You can buy from the shop in Portslade, but they also do home delivery.
For the mackerel bruschetta – serves 4:
- 4 large fillets of mackerel (or 8 medium fillets)
- 4 thick slices of sourdough bread
- 500g mixed tomatoes (cherry, plum, yellow – whatever mix you can get!)
- 1 clove of garlic
- 1 large sprig of rosemary
- 1 tablespoon of fennel seeds
- extra virgin olive oil
- sherry vinegar (or any vinegar you prefer)
- table salt
- selection of soft herbs (Michael uses fennel fronds, chives and picked marjoram leaves)
For the coal-baked oysters – serves 4:
- 12 fresh oysters
- 80g pickles
- 1 tablespoon of drained capers
- a few pickled chillies
- a splash of tabasco
- a splash of olive oil
- 2 tablespoons of thick-set natural yoghurt
- a bunch of chives
- a handful of fresh peas
Equipment you’ll need:
- spice grinder, mortal and pestle or a high-powered blender (e.g. a Nutribullet)
- pallet knife (or some kind of flipping device for the fish on the BBQ)
- metal tongs
- oyster knife (ideally!)