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Posted by on 19 Apr 2015 in Bradley Smoker, Featured, Fish, Hot Smoking | 0 comments

Hot Smoked Gilt-head Bream & Scallop Risotto

Hot Smoked Gilt-head Bream & Scallop Risotto

Gilt-head bream is such an eye-catcher, and the last one at the market on Friday was begging to be hot smoked writes Sandra Tate…I’m always eager to try something new and quite honestly I’ve never heard of anyone smoking gilt-head bream – though I’m sure some are as it turned out to be sensational in its delicate, pure white, succulent way. I have a marked preference to smoke fish whole; skin on, head on etc. The flesh then retains its oils and juices and the smoke flavour does not overwhelm the sweetness of the fish. To Cure & Smoke For my 700g gilt-head bream I mixed 50g sea salt with 25g natural sugar and rubbed the fish inside and out – leaving it in a stainless steel bowl for half an hour. I set up the Bradley Smoker with plenty of Alder bisquettes in the stack, and the cabinet temperature to 110°C/220°F. Rinse the fish thoroughly and pat dry with kitchen towel, inside and out. Set on a wire...

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Posted by on 14 Mar 2015 in Bradley Smoker, Featured, Hot Smoking, Meat | 0 comments

Smoked Turkey, Asparagus & Goat’s Cheese Tart

Smoked Turkey, Asparagus & Goat’s Cheese Tart

Enough time has passed for me to be able to face turkey again! Turkey thighs, weighing in at a mighty 800g are a bargain – and great for hot smoking writes Sandra Tate… I smoked one of these bruisers and it yielded a generous quantity of meat for this super delicious tart, next time I will smoke extra as the boys were quite put out that there wasn’t any left for slicing. To Cure and Smoke: Mix 50g sea salt with 20g light brown sugar in a small quantity of boiling water. Once dissolved add enough cold water to be able to cover the turkey thigh in a snug container. Leave for an hour then drain, rinse and dry on kitchen paper. Add 10 oak bisquettes to the Bradley Smoker feed and set the cabinet temperature to 115°C/240°F and smoke for 2hrs, check the internal temperature is 72°C or over when probed to the bone. Remove, cool and wrap before refrigerating until needed.   To Make the Tart Preheat...

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Posted by on 14 Jan 2015 in Bradley Smoker, Featured, Hot Smoking | 0 comments

Warm Sweet, Salty & Smoky Chicken Salad

Warm Sweet, Salty & Smoky Chicken Salad

A little too nippy for salad days but warm potato, smoked chicken, salted caramelised walnut, apple, salad leaves and creamy avocado really hits the spot for a tasty treat of a lunch writes Sandra Tate…I’m in the habit of making the most of my chicken. I buy a plump bird on a weekly basis that I joint myself – removing legs, thighs and wings for one meal, the breasts for another, and the carcass goes into the pot with vegetables for stock. This week the very plump breasts went into the Bradley Smoker and provided me with enough super-juicy and tasty smoked chicken to feed four for lunch. To Cure & Smoke the Breasts First make a brine by dissolving 75g sea salt + 25g soft brown sugar in 100ml of boiling water, once dissolved add a further 400ml of cold water in a snug container and mix. Immerse the chicken breasts and leave for about 30 minute, no more than an hour, and then remove, rinse thoroughly and...

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Posted by on 16 Nov 2014 in Bradley Smoker, Featured, Hot Smoking, Meat | 0 comments

Oriental Noodle Soup with Hot Smoked Duck Breast

Oriental Noodle Soup with Hot Smoked Duck Breast

A little goes a long way. Just one smoked duck breast is sufficient to make this sensational Oriental noodle soup for 4 writes Sandra Tate…Hot smoking duck breast is a breeze with the Bradley Smoker. Breasts usually come in pairs so smoke at least one pair and have plenty left for thin slicing and eating cold. For 2 duck breasts you will need a cure of 30g sea salt mixed with 30g soft brown sugar – rub the meat side especially and lightly over the skin then wrap in cling film and leave for an hour. Unwrap and rinse well then pat completely dry with kitchen paper. Preheat the Bradley cabinet to 100°C /225°F and add cherry wood bisquettes to the stack. Place the dry breasts on a Bradley wire rack and have a drip tray beneath it in the cabinet. Hot smoke for 2 hours then remove, wrap in foil and leave to stand while you make the soup. First prepare your vegetables. Generously cover 12 dried shitake...

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Posted by on 16 Oct 2014 in Bradley Smoker, Featured, Fish, Hot Smoking | 0 comments

Hot Smoked Trout, Spinach & Horseradish Soufflé Tart

Hot Smoked Trout, Spinach & Horseradish Soufflé Tart

To keep my smoked trout as juicy as possible I decided that on this occasion I would keep the fish whole, after all, there has to be a good reason why Arbroath Smokies and kippers aren’t filleted before smoking! A little more of a fiddle to remove the flesh afterwards but I think it was worth it writes Sandra Tate…Take 2 large fresh trout. To cure and smoke your trout first mix 30g sea salt with 30g light brown sugar and the grated zest of a lemon. Remove the trout heads and pack some of the mix into the cavities then over the skin. Leave in a container (they will give up some moisture) for 30 minutes then rinse thoroughly and dry completely with kitchen paper. Lightly oil the skin to stop the fish from sticking and lay on a Bradley wire rack. Leave to stand for an hour to dry further, the skin will by now be quite leathery. Meanwhile, set up the Bradley Smoker and preheat the...

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Posted by on 16 Aug 2014 in Bradley Smoker, Featured, Fish, Hot Smoking | 0 comments

Smoked Skate Wing with Courgette, Lemon & Mint Salad

Smoked Skate Wing with Courgette, Lemon & Mint Salad

I have to say that smoked skate wing ranks very highly in my list of favourite hot smoked products says Sandra Tate…Quite simple the luscious white flakes of skate wing, tinged with golden smoky flavour, are very hard to beat and this late summer salad compliments the fish beautifully. I think you’ll agree it makes a very elegant starter – and is so utterly simple to make. For 2 decent sized skate wings weighing in at 650g I made a brine cure from 500ml water mixed with 100g sea salt & 30g soft brown sugar. Immerse the wings in the brine, cover and leave for 1 hour then drain, rinse well and pat completely dry with kitchen paper. While the wings are curing in brine, set up the Bradley Smoker to a cabinet temperature of 110°C/230°F and add Pacific Blend bisquettes to the stack. Place the skate wings white skin side down on a Bradley wire rack and transfer to the smoker for 2 hours, or until the internal...

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