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Posted by on 15 Jan 2017 in Bradley Smoker, Featured, Fish, Hot Smoking |

Hot Mackerel Nicoise

Hot Mackerel Nicoise

Smoked mackerel is a huge family favourite and as such is worth hot smoking in bulk so that there’s always a fillet or two available from the freezer too, writes Sandra Tate... Hot Smoking the Mackerel I prefer a sugar/salt brine as the sugar seems to make for a milder sweet smoke flavour. For 4 mackerel, filleted and cleaned, mix 50g sea salt with 60g light brown sugar and juice of a small lemon with 500ml hot water until dissolved, then allow to cool completely. In a snug container, immerse the fillets and leave for 30 minutes then rinse off thoroughly, pat dry and lay on Bradley steel wire baskets, spaced apart from each other. Leave the fillets to dry in a cool, airy, place for an hour (not the fridge) whilst you heat the Bradley Smoker cabinet to 190°F/85°C, load with  Oak Bisquettes, and smoke for about 45 mins – 1 hour or until cooked to an internal temperature of 72°C  Allow to cool then refrigerate until needed. For the Salad...

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Posted by on 17 Jul 2016 in Featured, Fish, Ozpig |

Trout, Pea and Mint Risotto

Trout, Pea and Mint Risotto

Fabulous end to a beautiful day – a quiet supper for one – cooked on my Ozpig, and enjoyed in the garden beside my Ozpig, writes Sandra Tate… And as this was for one, simply multiply quantities for however many you are. One pan cooking is ideal for the lovely little Ozpig, and with all ingredients to hand it is all ready to enjoy within 45 minutes. For a generous portion have 30g butter; 1 shallot, peeled & finely chopped; 1 clove garlic, crushed and finely chopped; 85g Arborio rice; glass of white wine; 500ml vegetable bouillon (you may not need all of it); 1 trout fillet, skin removed; 100g petit pois; sprig of fresh mint, finely chopped; 1tsp salt; black pepper; lemon juice to taste With Ozpig up and running, place the heat diffuser on the hotplate and gently melt the butter and sweat the shallot and garlic for a few minutes to soften to translucent. Now add the Arborio rice, and seasoning,  and stir to coat with...

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Posted by on 13 Mar 2016 in Bradley Smoker, Featured, Fish, Hot Smoking | 0 comments

Hot Smoked Salmon with Dill, Horseradish & Spring Vegetable Pasta

Hot Smoked Salmon with Dill, Horseradish & Spring Vegetable Pasta

I know we’re not quite there yet but this Spring green pasta with juicy flakes of hot smoked pasta certainly make you feel like you’re there writes Sandra Tate… Hot smoked salmon is seriously moreish, and a little goes a long way as it is so deliciously rich and oily. Ideal over pasta but equally amazing in a sandwich, or on toast with avocado and poached egg… Curing and Smoking Mix together 40g salt and 30g unrefined molasses sugar in 500ml of hot water in a snug container, allow to go completely cold and immerse a 700g side of salmon for  1 hour, then rinse and pat completely dry. Leave to dry further on a Bradley rack while you set up the smoker. Set the Bradley Smoker to a cabinet temperature of 95°C/200°F and add oak bisqettes to the stack. Allow the cabinet to reach the required temperature and fill with smoke, then place the salmon in the middle of the cabinet and smoke for about 2 hours  –...

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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 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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