seafood in a wheelbarrow

Seafood In A Wheelbarrow

The only problem with cooking on the beach is that most beaches don’t allow fires and cooking, so we took this idea as inspiration and made a seafood bake in a wheelbarrow at home. It was just as tasty and there was no need for sunblock.

Setting up – What you need

  • A deep plastic wheelbarrow – it doesn’t need to be new (you cover it in sand anyway)
  • 4 bags builders’ sand
  • 1 bag charcoal (you can use wood, but it may just take a bit longer to burn down and heat the rocks)
  • A charcoal starter is handy
  • River rocks – smaller rocks tend to crack and burst, so it’s best to use slightly bigger rocks. If you can’t find any just be very careful when warming the stones up.
  • Two pieces of hessian folded in half, for the top and bottom of the bake.
  • 8 seaweed packs, rehydrated (we got ours from an Asian store. They need to be rehydrated in water before use. If you are lucky enough to live by the sea, use what you can find).

What to do to prepare the seafood in a wheelbarrow

  1. Light the charcoal in a charcoal starter and get the coals nice and hot. Empty two of the bags of sand into the wheelbarrow, and pat it down to form a thick lining.
  1. Place the boulders in the centre of the wheelbarrow and pour on the hot coals. Add more charcoal and leave for about 30 minutes until the rocks are well heated.
  1. Soak the hessian in water and place a layer over the rocks. Add a good layer of seaweed and then place all your seafood and sprigs of oregano in the centre. Top with more seaweed and cover with another layer of wet hessian.
  1. Cover the hessian with the extra bags of builder’s sand. If you’re just using seafood as we did it should be ready to eat in 25 – 30 minutes.

This type of recipe needs loads of people (it serves 10 –15) sitting around enjoying the food and company.

  • A selection of seafood, including mussels, clams, prawns and whole fish cut into pieces
  • Fresh sprigs of oregano
  • 4 lemons, cut into quarters to serve

To serve, remove the sand from the top layer of hessian and carry the hessian with the feast of seafood on it to the table. Pour over the sauce and add the lemon wedges.

For the sauce

  • 4 cloves garlic, chopped
  • 250g butter
  • 2 tablespoons miso paste

Place all the ingredients in a saucepan and heat through.

The Gardener