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Posted by on 10 Sep 2014 in Featured, Kamado Joe, Meat, Vegetable | 0 comments

Stuffed Mushrooms & Aberdeen Angus Burgers

Stuffed Mushrooms & Aberdeen Angus Burgers

And still the sun shines! Once again we were able to grill great grub on the Kamado Joe AND enjoy eating it oudoors writes Sandra Tate… It all started with a batch of focaccia dough which I fully intended to make pizza with but found the family in meaty mood so changed my plan to using the dough to make burger buns… not only useful for the said burger but for making crumbs for a stuffing mixture. If you’re not an avid bread maker like myself then choose your own favourite burger buns and buy extra to make some fresh breadcrumbs. So, to make enough stuffing for 4 hefty flat mushrooms take 150g fresh breadcrumbs, the stalks from the mushrooms, a good handful of fresh coriander, 1 green finger chilli, seeds removed & thinly sliced, 50g butter, salt, pepper & lemon juice to taste. Blitz all this together in a food processor. Now take the flat mushrooms and brush them inside and out with olive oil then sit them...

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Posted by on 9 Jun 2014 in Bradley Smoker, Featured, Fish, Hot Smoking, Vegetable | 0 comments

Warm Salad of Smoked Mackerel & Baby Beetroot with Dijon Mustard & Horseradish Dressing

Warm Salad of Smoked Mackerel & Baby Beetroot with Dijon Mustard & Horseradish Dressing

Mackerel ranks high with herring and salmon for the most popular smoked fish; rich and oily, crammed with flavour, a little goes a long way – and it is relatively cheap! Writes Sandra Tate…  For 800g mackerel, filleted and cleaned, mix 50g sea salt with 60g light brown sugar and juice of a small lemon. Rub the cure into the flesh side of the fish and lay flesh to flesh together in a snug container. 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.   Allow one fillet of smoked mackerel per person for a lovely, vibrant & flavoursome starter or light...

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Posted by on 7 May 2014 in Kamado Joe, Meat, Vegetable | 0 comments

BBQ Kangaroo Steaks with Mango Salsa

BBQ Kangaroo Steaks with Mango Salsa

Did you know there are more Kangaroos in Australia than people? Kangaroo meat is produced in Australia from wild animals it has only been exported from Australia since 2010, is tender, succulent and completely delicious. It is not easy to get hold of, so when I did, it went straight onto my Kamado Joe. Ingredients 2 kangaroo steaks, 5 tbs olive oil, ½ finely chopped chilli, salt & pepper – marinade your steaks in the coriander and chilli oil for at least 30 minutes prior to cooking. for the mango salsa   Mix ½ ripe mango – pitted, peeled & chopped; ½ cup freshly chopped coriander, ½ medium shallot – finely chopped, ½ jalapeño – finely chopped, juice from ½ lime or lemon, 2 tbs olive oil, salt & pepper, 5 cherry tomatoes – roughly chopped. Method Fire up your Kamado Joe with a half deflector on top of the grill at the high setting. Ideal temperature should be around 320°C – 350°C To accompany the steaks I cooked up some  mushrooms,...

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Posted by on 18 Apr 2014 in Featured, Kamado Joe, Meat, Vegetable | 0 comments

Kamado Pulled Pork Shoulder & Herb Salad

Kamado Pulled Pork Shoulder & Herb Salad

Expecting a few friends and family for an informal get together? Then mouth-wateringly tender pulled pork in homemade baps with vibrant herb salad is the way to go writes Sandra Tate…The key to cooking pulled pork is to cook long and gently, at a temperature inside the ‘smoking’ end of the Kamado Joe temperature gauge. This ensures a very tender result with signature smoky flavour to the meat. Begin by making a pork rub. I made a mix of 100g sea salt, 70g muscovado sugar, 5g dried rosemary, 5g dried sage, 5g garlic granules, and 10g of pan toasted fennel seeds. Mix them all thoroughly and store in an airtight container or jar (there is sufficient here for either a very large piece of meat or for a couple of pulled pork sessions). Have the Kamado Joe lit with the heat deflector at the lower level and the grill at top height. Once lit, lid down, set the lower vent to about 1cm open and the daisy wheel on...

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Posted by on 10 Mar 2014 in Baking, Featured, Fish, Kamado Joe, Vegetable | 0 comments

Pizzafest

Pizzafest

How to make the most of a sunny, breeze-free weekend; by cracking out some pizza with the help of hungry offspring of course writes Sandra Tate… I’m an incorrigible bread maker, making all our bread and brioche for as many years as I can remember. Most of our bread is now sourdough and  is perfect for making a Kamado Joe pizza as it gives a resilient crust and base. If you don’t happen to keep a pet sourdough starter in your fridge it’s probably a step too far for you to start now, so I’m giving you a very good alternative dough recipe. As for toppings – we all have our favourites, but a good homemade tomato sauce is the bedrock of any pizza so I’m giving you my version. Over that we enjoyed a simple mushroom, basil & mozzarella version; a tuna, red onion & spinach; and my personal favourite of spinach and goats’ cheese with sun-blush tomato. We also have bowls of olives, rocket and basil leaves, and...

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