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Posted by on 10 Sep 2014 in Featured, Kamado Joe, Meat, Vegetable | 0 comments

Stuffed Mushrooms & Aberdeen Angus Burgers

Stuffed Mushrooms & Aberdeen Angus Burgers

And still the sun shines! Once again we were able to grill great grub on the Kamado Joe AND enjoy eating it oudoors writes Sandra Tate… It all started with a batch of focaccia dough which I fully intended to make pizza with but found the family in meaty mood so changed my plan to using the dough to make burger buns… not only useful for the said burger but for making crumbs for a stuffing mixture. If you’re not an avid bread maker like myself then choose your own favourite burger buns and buy extra to make some fresh breadcrumbs. So, to make enough stuffing for 4 hefty flat mushrooms take 150g fresh breadcrumbs, the stalks from the mushrooms, a good handful of fresh coriander, 1 green finger chilli, seeds removed & thinly sliced, 50g butter, salt, pepper & lemon juice to taste. Blitz all this together in a food processor. Now take the flat mushrooms and brush them inside and out with olive oil then sit them...

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Posted by on 10 Sep 2014 in Bradley Smoker, Cold Smoking, Featured, Meat | 0 comments

Smoked Pigeon Breast, Pancetta & Salted Caramel Walnut Salad

Smoked Pigeon Breast, Pancetta & Salted Caramel Walnut Salad

Not yet time to give up the salads but now we get Autumnal! Pigeon packs a serious taste punch but also benefits from a whiff of smoking, then married with the salt-sweet taste of these walnuts it is something sublime writes Sandra Tate…Here in Totnes pigeon is available from all three of our High Street butchers but I opted to buy from the one who dispenses with the tougher parts of the bird and sells pigeon breasts in packs of 2, 4 or 6. Pigeon can so very easily become tough and dry from overcooking and ideally should be served very pink. I therefore opted to cold smoke my pigeon breasts to give it outer flavour before cooking. Pat dry the pigeon breasts – allowing 1-2 breasts per person – and arrange on a Bradley Smoker wire rack, well spaced to ensure all over smoking. Set up the smoker to cold smoke and add oak bisquettes to the stack. Almost close the top vent and allow the cabinet to...

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