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Posted by on 1 Aug 2012 in Bradley Smoker | 0 comments

Bradley Smoked Squid, Chorizo, Chickpea & Mediterranean Vegetables

Bradley Smoked Squid, Chorizo, Chickpea & Mediterranean Vegetables

Squid is so easily spoilt by overcooking, so be gentle with the smoke too writes Sandra Tate …  Smoking squid First off, ask your fishmonger to do all the messy cleaning and preparation. Mine reduced this lovely pair of medium sized squid to clean, bit sized pieces and rings. They were super-fresh and I cold smoked them as soon as I got them home – for a mere 10 minutes in an oak smoke-filled Bradley cabinet, with the top vent closed. Remove and chill. Smoked Squid, Chorizo, Chickpea & Mediterranean Vegetables  A lovely vibrant, fresh, colourful, summer dish with a hint of smoke and chilli heat. Ingredients for 4  2 tbsp olive oil 1 onion, peeled and thinly sliced 2 ramiro peppers, seeded, halved & thinly sliced 300g cooking chorizo 4 ripe tomatoes, chopped 1 can chickpeas salt, pepper 300g smoked squid rings 1 clove garlic, crushed & finely chopped 1 tbsp olive oil 1 red chilli, seeded & finely sliced juice 1 lime 2 tbsp freshly chopped coriander...

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