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Posted by on 15 Sep 2016 in Featured, Ozpig, Vegetable |

Eggs Ozpig

Eggs Ozpig

Campsite cooking doesn’t get any better than this, super delicious breakfast, or if you’re a light eater – lunch. Prepared in minutes, and cooked in minutes, on the Ozpig. This may well become a family favourite, as it is with us, writes Sandra Tate… The dish is essentially scrambled eggs but with a very tasty twist. It is cooked together with a base of fresh tomatoes, fresh ginger, garlic and a hint of chilli , and finally fresh coriander leaf. To do it justice the pan should not be crowded so it’s either breakfast for  one or two, or cook one pan after another!   For each person you will need: 2 eggs and  2 ripe tomatoes, chopped 1cm cube of fresh ginger, finely chopped 1 small clove garlic, peeled, crushed knob of butter pinch chilli flakes, salt, pepper fresh coriander Method: Heat a large non-stick frying pan on top of the Ozpig – work without heat reducer, and work fast (so make sure everything is ready chopped). Melt...

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Posted by on 12 Jul 2016 in Featured, Kamado Joe, Meat, Uncategorized, Vegetable |

Spicy Chicken Joints & Paneer Kebabs

Spicy Chicken Joints & Paneer Kebabs

For a hot day, crack out the light beers and spice up the BBQ with Indian influences writes Sandra Tate… … and have chapati or paratha at the ready and thick yoghurt to complete the line up! Light up Kamado Joe and aim for a steady temperature of 200°C with the lid down – grill on the standard grill rack or on black iron griddle if you prefer. For the chicken I chose to use thigh and leg joints, they are less likely to be dry once cooked and I think have more flavour – just be sure that they are cooked through to the bone! First prepare a dry rub – this is a generous quantity which you can keep in an airtight jar for a week or so and it will be enough to rub a lot of chicken pieces. Sprinkle onto the joints as you would with salt and pepper – don’t overdo it – and rub into the flesh. Dry Rub: Place 1tsp cumin seed,...

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Posted by on 5 Jan 2016 in Bradley Smoker, Featured, Vegetable | 0 comments

Smoked Butternut Squash Risotto with Crispy Sage Butter

Smoked Butternut Squash Risotto with Crispy Sage Butter

Whist still suffering post festivity ‘I-can’t-face-any-more-meat’ syndrome I decided to try a comforting, colourful alternative writes Sandra Tate… Smoking Butternut Squash It is my belief that a little smoke goes a long way and that popping some vegetables into the Bradley Smoker for 20-40 minutes  without cabinet heat gives them enough smoke flavour to add nuance to a dish without overwhelming it. For mine I halved a medium butternut squash (from top to bottom) and scooped out the seeds, I place it in the cabinet with some heads of garlic and a couple of red ramiro peppers for good measure – I used some of the garlic but saved the rest for other occasions. If you want a more pronounced smoke flavour then by all means smoke for longer, or pre-slice the squash halves into 1cm thick slices and scatter loosely over a Bradley wire rack. I used apple wood bisquettes Squash Risotto with Crispy Sage Butter – serves 4 Preheat the oven to 220°C. Cut the butternut squash...

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Posted by on 11 Jul 2015 in Featured, Kamado Joe, Vegetable | 0 comments

Rosemary Focaccia with Pizza Toppings

Rosemary Focaccia with Pizza Toppings

Want something quite substantial to kick off your evening of Kamado Joe grilling? Then chunks of focaccia with your beer will tide you over to the main course meatfest writes Sandra Tate… I make a basic pizza dough but incorporated a sprig of finely chopped rosemary to make my focaccia, and find that it requires more salt than a normal bread dough to give it an authentic flavour. Make your dough before lighting up the charcoal as it needs a good hour in a warm place to rise. For the focaccia dough: Place 10g dried yeast in a large bowl, pour over 350ml warm water and 30ml olive oil and leave to stand for 10 minutes. Now add 500g strong white bread flour, 2tsp finely chopped fresh rosemary and 15g salt (3 tsp) and bring the mixture together with a dough scraper. Once mixed turn out onto a clean surface (do not add more flour) and lift, stretch & knead for 8-10 minutes until smooth and elastic. Bring together...

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Posted by on 8 Apr 2015 in Featured, Kamado Joe, Meat, Vegetable | 1 comment

Porchetta & Vibrant Veg

Porchetta & Vibrant Veg

An Easter weekend blessed with half-way reasonable weather, so the pork shoulder joint gets the Italian rub treatment and we enjoy succulent slices, blisteringly good crackling, and this vibrant mix of vegetables writes Sandra Tate…For a 2.5kg joint of pork shoulder  I made a rub of 20g sea salt, 15g light brown sugar, 2 heaped tsp fennel seeds, 4 cloves garlic – crushed to pulp, and a good sprig of rosemary, coarsely chopped. I pushed this into the folds and over the meat – not worrying too much about the rind side of the joint. Next get the Kamado Joe ready with charcoal lit and a steady temperature of 140°C established. Place the heat deflector at low level with grill rack at high level over. Wait for temperature to return to 140°C before placing the joint rind side up onto the rack in a shallow roasting tray. Pour a little water around the joint then it’s lid down. After 3-4 hours of cooking it is time to wrap loosely...

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Posted by on 14 Feb 2015 in Featured, Kamado Joe, Vegetable | 0 comments

Burnt Aubergine Hummus with Nigella Seed Naan

Burnt Aubergine Hummus with Nigella Seed Naan

Now that I’m equipped with ‘divide & conquer’ and black iron I’m enjoying some open lid grilling/baking – and the warmth from KJ is much appreciated by the chef writes SandraTate…Having enjoyed low and slow cooking for a long while, watching the almost immediate pillowing of bread dough on hot iron is an absolute joy – and the open grill iron is perfect for cooking aubergine until it is blackened and blistering. The latter looks like a disaster has occurred it’s exactly what you want to achieve to make this deliciously rich and smoky dip. Because your lid open cooking session will take little more than 20-30 minutes in total you have enough charcoal hours left to lower the temperature afterwards and bang in a casserole or some such to cover lunch and dinner in one session! Naan Bread is simple enough to make but does require 1½-2 hours of rising time so start prepping mid morning. Place 300g strong white bread flour in a bowl and make a...

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