Barbecue eel with crunchy slaw salad recipe
Barbecued eel with a crunchy slaw salad Try this bold starter which pairs the rich flavour of eel with a sweet and tangy glaze alongside a fresh carrot slaw. 2 tsp garlic powder2 tsp dried oregano2 tsp freshly cracked black pepperpinch salt2 whole eels, both cut into 3, skin on, bone in 2 tsp garlic powder 2 tsp dried oregano 2 tsp freshly cracked black pepper pinch salt 2 whole eels, both cut into 3, skin on, bone in 4 tbsp black Irish butter50ml/2fl oz tomato juice50ml/2fl oz Worcestershire sauce1 tsp runny honey 4 tbsp black Irish butter 50ml/2fl oz tomato juice 50ml/2fl oz Worcestershire sauce 1 tsp runny honey 1 large carrot, peeled into strips1 lemon, zest and juice1 tbsp runny honeypinch dry spiced rub (made above)pinch salt 1 large carrot, peeled into strips 1 lemon, zest and juice 1 tbsp runny honey pinch dry spiced rub (made above) pinch salt 2 spring onions, thinly sliced1 radicchio, leaves separated and thinly slicedIrish champ 2 spring onions, thinly sliced 1 radicchio, leaves separated and thinly sliced Irish champ Method To make the barbecued eel, light a barbecue or preheat the grill to high.To make the dry rub, mix together the garlic powder, dried oregano, cracked black pepper and salt in a medium bowl. Sprinkle the dry rub all over the chopped eels, reserving a teaspoon for the slaw salad. To make the glaze, in a bowl mix together the Irish butter, tomato juice, Worcestershire sauce and runny honey, then set aside.Place the eels onto the barbecue or under the grill on a baking tray. Cook for 2 minutes and then turn over and cook for a further 2 minutes. Towards the end of cooking, brush the glaze all over the cooking eels.To make the crunchy slaw salad, place the carrot into a small bowl. In a separate bowl, mix the lemon zest, juice, honey, dry rub and salt.To serve, remove the bone from the eel, which runs right through the centre, and place onto serving plates.Dress the carrots with the lemon dressing. Place the carrot slaw next to the eel and garnish the dish with the spring onions and thinly sliced radicchio. Champ on the side. To make the barbecued eel, light a barbecue or preheat the grill to high. To make the barbecued eel, light a barbecue or preheat the grill to high. To make the dry rub, mix together the garlic powder, dried oregano, cracked black pepper and salt in a medium bowl. Sprinkle the dry rub all over the chopped eels, reserving a teaspoon for the slaw salad. To make the dry rub, mix together the garlic powder, dried oregano, cracked black pepper and salt in a medium bowl. Sprinkle the dry rub all over the chopped eels, reserving a teaspoon for the slaw salad. To make the glaze, in a bowl mix together the Irish butter, tomato juice, Worcestershire sauce and runny honey, then set aside. To make the glaze, in a bowl mix together the Irish butter, tomato juice, Worcestershire sauce and runny honey, then set aside. Place the eels onto the barbecue or under the grill on a baking tray. Cook for 2 minutes and then turn over and cook for a further 2 minutes. Towards the end of cooking, brush the glaze all over the cooking eels. Place the eels onto the barbecue or under the grill on a baking tray. Cook for 2 minutes and then turn over and cook for a further 2 minutes. Towards the end of cooking, brush the glaze all over the cooking eels. To make the crunchy slaw salad, place the carrot into a small bowl. In a separate bowl, mix the lemon zest, juice, honey, dry rub and salt. To make the crunchy slaw salad, place the carrot into a small bowl. In a separate bowl, mix the lemon zest, juice, honey, dry rub and salt. To serve, remove the bone from the eel, which runs right through the centre, and place onto serving plates. To serve, remove the bone from the eel, which runs right through the centre, and place onto serving plates. Dress the carrots with the lemon dressing. Place the carrot slaw next to the eel and garnish the dish with the spring onions and thinly sliced radicchio. Champ on the side. Dress the carrots with the lemon dressing. Place the carrot slaw next to the eel and garnish the dish with the spring onions and thinly sliced radicchio. Champ on the side.