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Posted by on 10 Jun 2014 in Fornetto, Meat | 0 comments

Wood Smoked Beef Lasagne

Wood Smoked Beef Lasagne

It is amazing how much cooking in a wood fired oven can transform any recipe – something like lasagne takes on a a whole new meaning writes Cornealius Veakins… Fornetto Lasagne Ingredients: 800g lean minced beef; 100g finely chopped chestnut mushrooms; 230g finely chopped deseeded red and green peppers; 200g finely chopped red onion; 250ml vegetable stock, 30ml red wine, 2 tsp of fresh or dried parsley, rosemary and thyme; 2 cloves garlic peeled and crushed; 2 bay leaves;; 2 tomatoes – sliced; 800g tinned tomatoes; salt & pepper to taste; 200g mature cheddar cheese, grated; 200g tomato puree,  dried pasta sheets – approx 15; 1 tsp sugar for the béchamel sauce 500ml milk; 1 slice onion, 1/4 inch (5 mm) thick; 50g butter; 40g plain flour; 75g grated cheddar First make the béchamel. Begin by melting the butter gently – don’t over-heat it or let it brown, as soon as the butter melts, add the flour and, over a medium heat and using a spoon, stir to make...

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Posted by on 9 Jun 2014 in Bradley Smoker, Featured, Fish, Hot Smoking, Vegetable | 0 comments

Warm Salad of Smoked Mackerel & Baby Beetroot with Dijon Mustard & Horseradish Dressing

Warm Salad of Smoked Mackerel & Baby Beetroot with Dijon Mustard & Horseradish Dressing

Mackerel ranks high with herring and salmon for the most popular smoked fish; rich and oily, crammed with flavour, a little goes a long way – and it is relatively cheap! Writes Sandra Tate…  For 800g mackerel, filleted and cleaned, mix 50g sea salt with 60g light brown sugar and juice of a small lemon. Rub the cure into the flesh side of the fish and lay flesh to flesh together in a snug container. Leave for 30 minutes then rinse off thoroughly, pat dry and lay on Bradley steel wire baskets, spaced apart from each other. Leave the fillets to dry in a cool, airy, place for an hour (not the fridge) whilst you heat the Bradley Smoker cabinet to 190°F/85°C, load with  Oak Bisquettes, and smoke for about 45 mins – 1 hour or until cooked to an internal temperature of 72°C  Allow to cool then refrigerate until needed.   Allow one fillet of smoked mackerel per person for a lovely, vibrant & flavoursome starter or light...

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Posted by on 4 Jun 2014 in Featured, Kamado Joe, Meat | 0 comments

Tandoori Chicken Kebabs with Spiced Aubergine

Tandoori Chicken Kebabs with Spiced Aubergine

The way to make the best tandoori kebabs is to make your own tandoori paste, oh, and to grill them on Kamado Joe! Writes Sandra Tate…It’s also essential, in my humble opinion, to keep the chicken pieces generous in size to ensure juicy, most results, and to keep them in the paste for several hours before grilling. As a guide, allow 1 plump, skinless, chicken breast per person and cut that into no more than 4-5 large cubes. For the tandoori paste for 4 kebabs, have a large bowl at the ready and add 1 tsp ground turmeric; 1 tsp ground cumin seed; 1 tsp ground coriander seed; 2 tsp whole fennel seeds; 2.5cm fresh ginger root, peeled & finely chopped; 1 large clove garlic, crushed into a paste with 1 tsp salt; 1-3 finger chillies, seeds removed & finely chopped (chilli heat is a matter of preference); 2-3 rounded tbsp thick Greek yoghurt; some grated zest & juice of a small lime; and a good grinding of black...

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