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Posted by on 20 Jul 2014 in Bradley Smoker, Featured, Hot Smoking, Meat | 0 comments

Pastrami

Pastrami

Hot pastrami on rye is best known as the iconic New York’s 2nd Ave Deli dish. I haven’t been there, and I may never get there, but I thought I could make a damned good attempt to create my own , and as it happens no-one was disappointed writes Sandra Tate…In the middle of the week I got myself 2kg of beef brisket and prepared my brine. To assess how much brine you need it is best to  place your brisket in a snug container and immerse it in water – now drain off the water and measure how much water you have. In the instance of my piece it was 2.5 litres, I brought this to the boil and I added 200g sea salt, 20g Prague powder, 120g white sugar, 80g dark brown sugar, 2 tsp pickling spice and 3 large cloves garlic, crushed. Once completely cooled I immersed the brisket, weighted it with a can of tomatoes, and popped it in the fridge to cure for 4...

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Posted by on 9 Jul 2014 in Featured, Fish, Kamado Joe | 0 comments

Grilled Sea Bass & Green Aioli

Grilled Sea Bass & Green Aioli

Presented with the opportunity to buy four sea bass for the price of two I couldn’t get them on to the Kamado Joe fast enough writes Sandra Tate…For utter simplicity, you can’t beat the marriage of fish and aioli (a pungent garlic mayonnaise typically served with fish soup in France) but I couldn’t resist giving it a lift by adding fresh herb flavours and a touch of green chilli heat. For a good sized bowl of aioli take ½ ripe avocado; 1 small clove garlic, crushed to a paste with 1 tsp salt; 75g creme fraiche; 100g good French mayonnaise; 1 large sprig fresh basil, or parsley; ½ hot green chilli, roughly chopped. Place all the ingredients in a blender and pulse to a thick green sauce. If you’re a perfectionist like myself, pass the sauce through a fine sieve for a pale green, silky result. Ideally make the aioli the day before so that the garlic and herb flavours can mellow. With such a beautiful delicate fish, less...

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