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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 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 19 Jun 2016 in Bradley Smoker, Featured, Hot Smoking, Meat |

Smoked Guinea Fowl, Cornish New Potato & Mixed Bean Salad with Mint

Smoked Guinea Fowl, Cornish New Potato & Mixed Bean Salad with Mint

Deliciously juicy Bradley smoked guinea fowl and this glorious bean and Cornish new potato salad is the epitome of Summer lunch, writes Sandra Tate… Guinea fowl is a small bird, but when smoked is so rich in flavour it would easily satisfy 8 people for this lovely Summer lunch dish. To make it easier/quicker to smoke I spatchcocked it (split the backbone from parson’s nose to neck end and flattened it) so that it will lie flat on the Bradley wire rack. To brine and smoke: First make a brine by adding 75g sea salt to 25g dark molasses sugar (ordinary sugar if you wish) to enough boiling water to dissolve it. Then add chilled water to make enough brine to barely cover the bird. Leave for 1 hour then rinse thoroughly and pat dry with kitchen paper. Meanwhile add apple bisquettes to the Bradley Smoker and set the cabinet temperature to 150°C. Lay the guinea fowl skin side up on a wire rack and transfer to the Bradley...

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Posted by on 9 May 2016 in Featured, Meat, Ozpig |

Moroccan Lamb with Fragrant Mint & Lemon Couscous

Moroccan Lamb with Fragrant Mint & Lemon Couscous

The Ozpig has arrived and what a delight it is to cook on it! I used a black iron lidded pot but this is essentially a tagine recipe writes Sandra Tate… The Ozpig is a camper’s dream, giving both warmth and a hotplate on which to cook a surprisingly large repertoire of dishes; from breakfast fry up to kebabs, grills, steaks and one pot cooking, it covers them all. Today I popped a few bits of kindling, lit up and added logs and away I went with this fragrant dish. Moroccan Lamb with Fragrant Mint & Lemon Couscous – serves 3-4 For the early stages I placed my iron pot directly on to the hot plate – hot enough for me to firstly fry off 1 finely sliced onion; 3cm cube of peeled fresh ginger, finely chopped; 4 cloves garlic, peeled & finely chopped in a couple of tbsp olive oil. Once softened add 600g lamb shoulder, diced and turn to brown a little to seal; then add 1...

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Posted by on 14 Apr 2016 in Featured, Kamado Joe, Meat | 0 comments

Slow Cooked Pork Shoulder with Hot Spice Rub

Slow Cooked Pork Shoulder with Hot Spice Rub

Pork shoulder has the perfect amount of fat content to produce that moreish result when slow cooked, and given some hot spicing in the rub it packs a punch too writes Sandra Tate... For the Rub My choice of rub is usually a simple dry combination of salt and sugar but for this I made a paste. My pork piece is a mere 1.2kg pork shoulder so you made want to double or treble the quantities if you’re going large! I separate the rind from the pork – it makes it easier to turn it into crisp crackling later in the day. Mix together 2 large cloves garlic, grated; 2 tsp salt, 1 tbsp brown molasses sugar, ½ tsp red chilli powder, 1 rounded tsp Dijon mustard, and a good splash of cider vinegar to bring it together as a paste. Rub the paste over the joint and into any pockets and openings then place in a deep roasting tin with the rind draped back over the top. Wrap...

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Posted by on 15 Mar 2016 in Baking, Featured, Kamado Joe | 0 comments

Hot Cross Buns

Hot Cross Buns

I do so enjoy making bread, and to celebrate this warm, sunny day I thought I’d go all seasonal and get a batch of hot cross buns on Kamado Joe, writes Sandra Tate… Stage one – the sweet bread dough In a large bowl, lightly mix together 500g strong white bread flour with 75g unrefined caster sugar and 2 tsp salt. Make a well in the centre and sprinkle in 10g of dried yeast. Mix 125ml of tepid water with 125ml tepid full fat milk and pour over the yeast. Leave to stand for 5 minutes until bubbling on the surface then add 2 large eggs, beaten. Bring the mixture together then turn out onto a clean surface and knead to a smooth, elastic dough (about 8-10 minutes). Form into a ball and return to the bowl, cover with cling film and leave to rise in a warm place for 1-2 hours or until doubled in size. Stage two – the sweet fruit bread dough In a small bowl...

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