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Posted by on 22 Feb 2014 in Bradley Smoker, Featured, Fish | 0 comments

Mild Cured, Bradley Smoked Kippers with Roes

Mild Cured, Bradley Smoked Kippers with Roes

Having smoked many varieties of fish it seems rather late in the day to get around to smoking my own kippers! I should not have been daunted by the memories of the ever delicious Whitby kippers as these proved to be just as good writes Sandra Tate … Brining & Smoking Herrings Preparing herrings for smoking is almost an art form, and unless you are very confident with a super sharp filleting knife you should leave this operation to your fishmonger. Mine prepared these beautifully, removing scales, splitting the belly and up through the lower jaw to open them into classic kipper form. Three out of four of my herrings came complete with plump roes so we had the added bonus of smoked roes with the resulting kipper breakfast feast. Continue preparation at home by thoroughly rinsing the herring in cold water to remove any blood, membranes, and the odd scale that has hung on to the fish. Now make a brine by mixing 70g salt and 30g light brown sugar...

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Posted by on 7 Feb 2014 in Featured, Kamado Joe, Meat | 0 comments

Kamado Grilled Leg of Lamb with Garlic, Lemon & Fresh Herbs

Kamado Grilled Leg of Lamb with Garlic, Lemon & Fresh Herbs

Are you and yours tiring of the Sunday roast? Well we were, and decided to perk things up and bring a Summer flavour to the table by cooking our leg of lamb on the Kamado Joe grill writes Sandra Tate … Grilled, Butterflied Leg of Lamb  If you ask your butcher nicely he will do this for you, but I’m happy to wield a boning knife and butterfly the leg myself. It’s just a matter of sharp knife, and the patience to cut in towards the bone where there is the least amount of meat, then continuing to cut the flesh cleanly away from the bone until is removed in one piece with the thickest, juiciest section perfectly intact. Once achieved you then need to get some Summer flavours in there and this is easily done by mixing up a marinade. To a large bowl I added  a small handful of fresh marjoram and rosemary leaves, roughly torn, 3 cloves of garlic, peeled & crushed, the juice of a lemon,...

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Posted by on 4 Feb 2014 in Kamado Joe | 0 comments

Kamado Joe: Barbecued Bread Scones

Kamado Joe: Barbecued Bread Scones

I was fortunate to have been given How To Bake by Paul Hollywood for Christmas. I love making bread and have used our bread machine so far to do the mixing and proving but this book takes you through all the skills needed and, so far, I’m really enjoying myself. So expect some lovely bread recipes to come – all on my Kamado Joe. Firstly fire up your Kamado Joe, setting your heat deflector on the lower setting and get the temperature to about 200C / 390F. Mix the flour and salt thoroughly in a bowl, then add the milk and mix it all together using your hands. Once you have a ball of dough transfer it over to a lightly floured surface and lightly fold it together to form a soft dough ball. Brush the top of the dough with a beaten egg. Lightly flatten the ball of dough to about 3cm thick and cut into 6 segments (like a pizza) and transfer over to a pizza stone lightly floured...

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