Pages Menu
TwitterRss
Categories Menu

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...

Read More

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...

Read More

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,...

Read More

Posted by on 10 Oct 2015 in Bradley Smoker, Featured, Hot Smoking, Meat | 0 comments

Hot Smoked Pheasant

Hot Smoked Pheasant

October; it has to be smoked game and the pheasants were calling out to me from the butcher’s window writes Sandra Tate…I have to say I was spoiled for choice what with there being teal, mallard, pigeon and grouse there too but I prefer to smoke a bigger bird, less chance of drying out the meat. These two were plump male birds with almost no shot damage. Find a snug container to cure the bird in before smoking. Now prepare a brine by adding enough boiling water to 50g sea salt and 25g unrefined sugar to be able to fully immerse the birds. Allow it to cool completely before doing so. Leave for 1 hour then rinse thoroughly and pat completely dry inside and out with kitchen paper. Set the Bradley Smoker cabinet temperature to 240°F/115°C and add a dozen apple wood bisquettes to the stack. Once up to temperature sit the pheasant on a wire rack and place in the middle of the cabinet with the top vent...

Read More

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)....

Read More

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...

Read More