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

Hot Smoked Trout, Spinach & Horseradish Soufflé Tart

Hot Smoked Trout, Spinach & Horseradish Soufflé Tart

To keep my smoked trout as juicy as possible I decided that on this occasion I would keep the fish whole, after all, there has to be a good reason why Arbroath Smokies and kippers aren’t filleted before smoking! A little more of a fiddle to remove the flesh afterwards but I think it was worth it writes Sandra Tate…Take 2 large fresh trout. To cure and smoke your trout first mix 30g sea salt with 30g light brown sugar and the grated zest of a lemon. Remove the trout heads and pack some of the mix into the cavities then over the skin. Leave in a container (they will give up some moisture) for 30 minutes then rinse thoroughly and dry completely with kitchen paper. Lightly oil the skin to stop the fish from sticking and lay on a Bradley wire rack. Leave to stand for an hour to dry further, the skin will by now be quite leathery. Meanwhile, set up the Bradley Smoker and preheat the...

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Posted by on 6 Oct 2014 in Featured, Kamado Joe, Meat | 0 comments

Autumn Slow Cooked Shoulder of Lamb

Autumn Slow Cooked Shoulder of Lamb

Shoulder of lamb is blindingly tasty if it’s cooked slowly, and with that added signature Kamado Joe flavour it is quite sublime writes Sandra Tate… I’m afraid only an entire shoulder will do for this, but in comparison to the leg, it is a relatively cheap cut of meat. On average the shoulder is going to weigh in at 2kg and probably half the price you’d pay for the leg. Because of its distribution of fat it makes for a very rich, tender, buttery result – so long as you give it time! It will feed 6 people, so long as they’re not too greedy. To add to, and enhance, the flavour it is best to get some seasoning right into the meat. Make a flavoursome paste by placing an entire small can of anchovies (trust me the lamb does not end up tasting fishy) and a small amount of the oil (I buy anchovies in olive oil) into a mortar, or bowl, and add 3 fat cloves of...

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