this is proper sort of Cub Scout stuff
even though I got kicked out of the
scouts don’t worry about that don’t
judge me on that beautiful smoked fish
trout prawns horseradish sauce and a
lovely little watercress and onion salad
you can go and buy a smoker but I don’t
want you to go and buy smoker because to
be honest all you need is a bucket right
so we put holes in the bottom for
airflow very very simple so fill a
bucket with about three inches of white
hot charcoal from the barbecue shop then
I’ve got some wood chips here which you
can buy you know from garden centers and
stuff like that or get a penknife and
just just to a pile of splinters you
want to use things like oak apple cherry
woods you don’t want anything oily like
thyme
you can see the smoke coming off it now
dead simple over here I’ve got some
prawns and trout okay so first of all
I’ve just got some nice big prawns I’ve
taken the shell off let me show you how
to do one hold the head just crack off
the body shell pull it off and go right
down and leave the tail fin on just
because it looks quite cool it’s good to
hold on to so peel that off like that
and then skewer it and then just lay
these just like that then I want you to
get a load of skewers wooden everyday
skewers you can use metal ones if you
want and just lay it across almost like
a game of kerplunk
alright crisscross like that then I’ve
got some trout Phillips and could use
salmon some seasoning we could even get
some lemon zest if you want just give it
some freshness and some brightness and
then I’m going to lay that trout over
the cap lunk flesh side down and the
smoke will come around and it will kiss
your fish and then all you have to do is
get a wet cloth I’m just going to lay it
over the top like that and that means
it’s holding all the smoke in
so that bucket now is just full of like
foggy smoke and it’s only going to take
about five to seven minutes
I want to make a punchy dressing so it’s
50/50 horseradish sauce – yogurt and a
good pinch of salt and pepper and
squeeze alone I just think this is
exciting you know I can’t wait to teach
little buddy how to do this I love the
fact that you know if you teach your kid
to do it he’ll probably do it with his
kids and I just love love love all that
sort stuff so I’m really pleased with
that got me sauce done I’ve got me
smoker on I’m gonna make a lovely little
salad finely slice some onions okay
seasoned with salt and a nice blue
either lemon then massage it all over to
take the heat out of the onion get some
watercress and some good old fashioned
crisp and dress with a little olive oil
job done
then we come to our fish all right these
would be done by now pretty much know
when fish is cooked when you can pull
the skin off look at that let’s pick up
this Philip and I let gravity flake it
just let it bust cooked in its own
juices it’s such an intelligent way to
cook and then look what’s quite
interesting that all the heads did fall
off off of your head why but what’s
quite lovely is the flavour of prawns is
in the head right so as the head falls
on the charcoals like all of the oils
from the shell and the flavor turns into
smoke you know I mean that’s what all
this is about just dress it with a
little lemon juice and of course a
little oil I love the little dream of
going away with the family with a an old
fire bucket you know full of a few
little things to do this imagine and
that you know picnic but not as you know
it for me that’s what this kind of
summer festival food season is all about
you know I mean it’s about the
unexpected it’s about beginning up it’s
about surprising yourself with things
you can do so there you go beautiful
smoked fish prawns trout horseradish
sauce and a lovely little watercress and
onion salad
happy days hang it in your gob
absolutely gorgeous
[Music]
even though I got kicked out of the
scouts don’t worry about that don’t
judge me on that beautiful smoked fish
trout prawns horseradish sauce and a
lovely little watercress and onion salad
you can go and buy a smoker but I don’t
want you to go and buy smoker because to
be honest all you need is a bucket right
so we put holes in the bottom for
airflow very very simple so fill a
bucket with about three inches of white
hot charcoal from the barbecue shop then
I’ve got some wood chips here which you
can buy you know from garden centers and
stuff like that or get a penknife and
just just to a pile of splinters you
want to use things like oak apple cherry
woods you don’t want anything oily like
thyme
you can see the smoke coming off it now
dead simple over here I’ve got some
prawns and trout okay so first of all
I’ve just got some nice big prawns I’ve
taken the shell off let me show you how
to do one hold the head just crack off
the body shell pull it off and go right
down and leave the tail fin on just
because it looks quite cool it’s good to
hold on to so peel that off like that
and then skewer it and then just lay
these just like that then I want you to
get a load of skewers wooden everyday
skewers you can use metal ones if you
want and just lay it across almost like
a game of kerplunk
alright crisscross like that then I’ve
got some trout Phillips and could use
salmon some seasoning we could even get
some lemon zest if you want just give it
some freshness and some brightness and
then I’m going to lay that trout over
the cap lunk flesh side down and the
smoke will come around and it will kiss
your fish and then all you have to do is
get a wet cloth I’m just going to lay it
over the top like that and that means
it’s holding all the smoke in
so that bucket now is just full of like
foggy smoke and it’s only going to take
about five to seven minutes
I want to make a punchy dressing so it’s
50/50 horseradish sauce – yogurt and a
good pinch of salt and pepper and
squeeze alone I just think this is
exciting you know I can’t wait to teach
little buddy how to do this I love the
fact that you know if you teach your kid
to do it he’ll probably do it with his
kids and I just love love love all that
sort stuff so I’m really pleased with
that got me sauce done I’ve got me
smoker on I’m gonna make a lovely little
salad finely slice some onions okay
seasoned with salt and a nice blue
either lemon then massage it all over to
take the heat out of the onion get some
watercress and some good old fashioned
crisp and dress with a little olive oil
job done
then we come to our fish all right these
would be done by now pretty much know
when fish is cooked when you can pull
the skin off look at that let’s pick up
this Philip and I let gravity flake it
just let it bust cooked in its own
juices it’s such an intelligent way to
cook and then look what’s quite
interesting that all the heads did fall
off off of your head why but what’s
quite lovely is the flavour of prawns is
in the head right so as the head falls
on the charcoals like all of the oils
from the shell and the flavor turns into
smoke you know I mean that’s what all
this is about just dress it with a
little lemon juice and of course a
little oil I love the little dream of
going away with the family with a an old
fire bucket you know full of a few
little things to do this imagine and
that you know picnic but not as you know
it for me that’s what this kind of
summer festival food season is all about
you know I mean it’s about the
unexpected it’s about beginning up it’s
about surprising yourself with things
you can do so there you go beautiful
smoked fish prawns trout horseradish
sauce and a lovely little watercress and
onion salad
happy days hang it in your gob
absolutely gorgeous
[Music]
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