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Posted by on 17 Oct 2016 in Bradley Smoker, Cold Smoking, Featured |

Smoked Venison Bonfire Bangers

Smoked Venison Bonfire Bangers

So with Halloween and Bonfire Night imminent I’m thinking that my local venison sausages deserve to be smoked for the occasion to give a nice twist to what can be very basic outdoor fare, writes Sandra Tate… Served with  decadently creamy garlic mash and sweet, caramelised onions, or with leathery jacket potatoes, these smokey flavoured fat venison sausages will be appreciated by all. And seasonal toboot! I am recently relocated to Frome and a butcher has conveniently opened here selling excellent local beef and such, but it was the generously fat venison sausages that caught my eye. I bought 24 so as to smoke and freeze some for later! You could of course hot smoke but I cold smoked them for an hour in the Bradley Smoker – using the cold smoke adapter – and using my favourite, oak bisquettes. Spread apart over wire racks to get all round smoking. Heavy smokers may choose to leave longer but I don’t like to overwhelm the meat, I just want to...

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Posted by on 10 Feb 2016 in Bradley Smoker, Cold Smoking, Featured, Fish | 0 comments

Smoked and Crumbed Cod with Ratatouille

Smoked and Crumbed Cod with Ratatouille

I absolutely adore firm, meaty cod and couldn’t resist this hefty, boned cod loin on the market – fresh from Brixham  writes Sandra Tate... Curing & Smoking the Cod Dissolve 75g sea salt & 25g light brown sugar in 500ml boiling water and allow to cool completely. Immerse the 850g cod loin in the brine in a snug container and leave for 1 hour. Rinse and dry completely on kitchen paper. Set up the Bradley Smoker with the cold smoke attachment and stack filled with Pacific Blend bisquettes, place the cod on a wire rack in the centre of the cabinet, then set to smoke for 2 hours. Remove from the cabinet, cut into individual portions – 4 generous ones – wrap them tightly in cling film and store in the fridge until required. I used 2 portions for this recipe and froze 2 immediately for another day, another dinner… Smoked and Crumbed Cod with Ratatouille – serves 2 To further the smokey flavours I also used La Chinata...

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Posted by on 1 Dec 2015 in Bradley Smoker, Cold Smoking, Featured, Fish | 0 comments

Classic Cold Smoked Salmon

Classic Cold Smoked Salmon

Here we are at the beginning of December and a good time to get ahead of the game and smoke enough salmon to see you through the festive season for canapés, starters and special breakfasts of smoked salmon, scrambled eggs and Prosecco, writes Sandra Tate… Cold smoked salmon freezes well and is there, neatly sliced in packs, and ready for when you need it – well that was the theory, No.2 son has already seen off two of those precious packs! Curing the Salmon My 1kg thick mid section salmon fillet yielded about 800g of amazing smoked salmon – remember weight is lost in the curing process and the skin is a leathery leftover. Prepare the fillet by running your thumb down the line of bones and then remove them one by one with tweezers. For that 1kg boned salmon fillet I used a cure made of 300g sea salt mixed thoroughly with 50g dark molasses sugar. Take a clean, dry container of a size to snugly accommodate the...

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Posted by on 7 Nov 2015 in Bradley Smoker, Cold Smoking, Featured, Meat | 0 comments

Rare, Smoky Venison Steak on Rosti

Rare, Smoky Venison Steak on Rosti

I confess to being reluctant to drag the Bradley Smoker from the shed when there’s the distinct possibility that there’s going to be a sudden downpour and/or it’s going to be blown over writes Sandra Tate...… but then it may be worth doing it for a 10- 20 minute smoking of venison steak to turn lunch into an Autumnal revelation. Venison is of course very lean, and venison steak deserves to be cooked and served rare, or not at all! Ask your butcher for 2 steaks to be at least 1″ thick – and even at that thickness they’ll weigh in at 150g each – but this is enough as the taste is supreme. Set up the Bradley Smoker with a half a dozen oak bisquettes in the stack and do not heat the cabinet. Allow it to fill with smoke then place 2 steaks on a wire rack and smoke for 10-20 minutes, enough for subtlety and to give an  added dimension to the flavour. Set aside. Rare,...

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Posted by on 1 Sep 2015 in Bradley Smoker, Cold Smoking, Featured, Fish | 0 comments

Cold Smoked Clam Marinières with Spinach & Pasta

Cold Smoked Clam Marinières with Spinach & Pasta

Further to last month’s post for smoked shellfish I had the pleasure of finding local clams on the fish stall this week and couldn’t resist making a smoky version of what is traditionally a mussel dish writes Sandra Tate… Before beginning, have the Bradley Smoker set to cold smoke (cold smoke attachment not necessary as the clams are being smoked so briefly and will already be cooked). Add oak bisquettes to the stack and set for 30 minutes, top vent almost closed, (which will allow the cabinet to be smoke filled before placing the clams inside). I can’t emphasize enough that shellfish must be cooked very briefly or you will produce a disappointingly rubbery result. For 2 people you will need 800g of fresh clams, rinsed and checked that they are all firmly closed after being swirled vigorously. Drain in a colander then place in a pan over medium/high heat with a lid on and toss occasionally until they have opened (probably a couple of minutes will do it)....

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Posted by on 7 Aug 2015 in Bradley Smoker, Cold Smoking, Fish | 0 comments

Seafood Salad with Cold Smoked Mussels

Seafood Salad with Cold Smoked Mussels

A mixed seafood salad is whatever you want it to be, choose the seafood you personally enjoy from favourite shellfish, prawns, squid and lobster and mix lightly with good olive oil, lemon juice and handfuls of salad leaves and herbs writes Sandra Tate…And to add an extra note of flavour to the mix, choose one or two items to be briefly cold smoked. I personally love lightly smoked mussels but you could equally enjoy cold smoked prawns or squid rings in there. The principal is to precook the seafood you want to smoke. For prawns it is probably easiest to buy them whole and ready cooked. Squid I would buy cleaned by my fish monger then prepare by cutting into rings and cooking for 3 minutes in boiling water before draining and refreshing with cold water. Once prepared could smoke any one of them with the same understated method. For mussels, rinse vigorously in cold water to make the live mussels close. Discard any that refuse to close and...

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