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Posted by on 16 Aug 2014 in Bradley Smoker, Featured, Fish, Hot Smoking | 0 comments

Smoked Skate Wing with Courgette, Lemon & Mint Salad

Smoked Skate Wing with Courgette, Lemon & Mint Salad

I have to say that smoked skate wing ranks very highly in my list of favourite hot smoked products says Sandra Tate…Quite simple the luscious white flakes of skate wing, tinged with golden smoky flavour, are very hard to beat and this late summer salad compliments the fish beautifully. I think you’ll agree it makes a very elegant starter – and is so utterly simple to make. For 2 decent sized skate wings weighing in at 650g I made a brine cure from 500ml water mixed with 100g sea salt & 30g soft brown sugar. Immerse the wings in the brine, cover and leave for 1 hour then drain, rinse well and pat completely dry with kitchen paper. While the wings are curing in brine, set up the Bradley Smoker to a cabinet temperature of 110°C/230°F and add Pacific Blend bisquettes to the stack. Place the skate wings white skin side down on a Bradley wire rack and transfer to the smoker for 2 hours, or until the internal...

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Posted by on 9 Aug 2014 in Featured, Kamado Joe, Meat | 0 comments

Moroccan Spiced Meatballs with Tabbouleh

Moroccan Spiced Meatballs with Tabbouleh

As we continue to be blessed with great weather the Kamado Joe delivers more memorable family meals writes Sandra Tate…After some debate we set aside our notions of making lamb and mint burgers and instead opted to spice up some minced lamb with Moroccan spices, chilli and mint, and made these delightfully juicy meatballs. Threaded onto skewers with peppers, courgette or chunks of aubergine they are totally delish and an accompanying tabbouleh salad ideal light, bright, summer eating. Light up KJ and aim to have a steady temperature of around 225°C – 250°C with the grill rack at top level for grilling. To make the meatballs take 600g minced lamb shoulder; 400g minced  beef; 2 green finger chillies thinly sliced & chopped; 2 tsp freshly ground Moroccan spice mix; 1 tbsp freshly chopped garden mint; some freshly ground black pepper; 2 tsp salt and mix together thoroughly, making sure that the mince isn’t clumped together. Now oil your fingers and pinch small amounts and lightly form into meatballs the...

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