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Posted by on 18 Apr 2014 in Featured, Kamado Joe, Meat, Vegetable | 0 comments

Kamado Pulled Pork Shoulder & Herb Salad

Kamado Pulled Pork Shoulder & Herb Salad

Expecting a few friends and family for an informal get together? Then mouth-wateringly tender pulled pork in homemade baps with vibrant herb salad is the way to go writes Sandra Tate…The key to cooking pulled pork is to cook long and gently, at a temperature inside the ‘smoking’ end of the Kamado Joe temperature gauge. This ensures a very tender result with signature smoky flavour to the meat. Begin by making a pork rub. I made a mix of 100g sea salt, 70g muscovado sugar, 5g dried rosemary, 5g dried sage, 5g garlic granules, and 10g of pan toasted fennel seeds. Mix them all thoroughly and store in an airtight container or jar (there is sufficient here for either a very large piece of meat or for a couple of pulled pork sessions). Have the Kamado Joe lit with the heat deflector at the lower level and the grill at top height. Once lit, lid down, set the lower vent to about 1cm open and the daisy wheel on...

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Posted by on 16 Apr 2014 in Baking, Fornetto, Meat | 0 comments

Fornetto Wood Fired Oven: Four Cheese Deep Pan Chicago Pizza

Fornetto Wood Fired Oven: Four Cheese Deep Pan Chicago Pizza

  For those who think barbecuing is a step too far but still want to cook outdoors  a Fornetto Wood Fired Oven is the perfect choice. Incredibly easy to use and brilliant temperature control, I really enjoy cooking on my Fornetto. This recipe is for a super large sized Chicago-style pizza with 4 cheeses and 3 meats (I had to feed quite a few teenagers)  so to make normal 9″ deep pan pizza just reduce the recipe by half. My Recipe: Dough: 3¼ cups plain, or pizza, flour, ½ cup cornmeal, 1½ tsp salt, 2 tsp sugar, 2¼ tsp rapid rise dry yeast, 1¼ cups water (room temp) 4 tbsp soft butter and 5 tbsp olive oil. Sauce: 2 tbsp unsalted butter; a glug of olive oil; 6 large chestnut mushrooms (peeled and sliced); 1 medium red onion peeled and sliced; 1 medium white onion peeled and sliced; ½ tsp dried oregano; 4 garlic cloves minced; ½ tsp dried basil; ½ tsp sugar; 3 crushed bay leaves; 3 tins chopped tomatoes...

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Posted by on 9 Apr 2014 in Bradley Smoker, Cold Smoking, Featured, Fish | 0 comments

Simon Rogan’s Smoked Roe Cream

Simon Rogan’s Smoked Roe Cream

This recipe was given to us by Dr Chet Sharma, Head of Research and Development for Simon Rogan of L’Enclume in Cumbria. Many thanks Dr Chet Sharma!The team operate from Aulis (the development kitchen/bar where new techniques, technologies, and ingredients are explored and new dishes created). Aulis also opens its doors to up to six diners who have a meal prepared before them from an open kitchen, and experience dishes before they appear on the L’Enclume menu. SMOKED ROE CREAM This is a simple emulsion to make, luxuriously silky in texture and rammed with flavour. I have no idea with what this is used at L’Enclume, undoubtedly one of many exquisite elements that make up a dish there. For me it begged to partner sweet, juicy scallops. Ingredients 250g plaice roes 10g fine sea salt 20g lemon juice 300g grape seed oil       Method Salt the roes evenly and place in a vacuum bag, or a freezer bag with air pushed out and sealed. Leave in the...

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