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Posted by on 15 Feb 2015 in Bradley Smoker, Cold Smoking, Featured, Fish | 0 comments

Cold Smoked Pollack, Tomato & Spinach Bruschetta

Cold Smoked Pollack, Tomato & Spinach Bruschetta

I had intended to smoke cod this week, but a thick, skinless loin of pollack caught my eye. This firm, flaked, white fish is not quite as delicate in flavour as cod but sensational all the same writes Sandra Tate… Curing & Smoking the Pollack Loin Dissolve 70g sea salt & 30g light brown sugar in 500ml boiling water and allow to cool completely. Immerse the 800g pollack loin in the brine in a snug container and leave for 1 hour. Rinse and dry completely on kitchen paper. Set up the Bradley Smoker with the cold smoke attachment and stack filled with Pacific Blend bisquettes then set to smoke for 2-3 hours (depending on your own preference for level of smokiness). Place the pollack on a wire rack in the centre of the cabinet. Again, depending on preference, open the top vent for light smoke and fully close for a more intense smoke. Remove from the cabinet, wrap tightly in cling film and store in the fridge until required....

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Posted by on 14 Feb 2015 in Featured, Kamado Joe, Vegetable | 0 comments

Burnt Aubergine Hummus with Nigella Seed Naan

Burnt Aubergine Hummus with Nigella Seed Naan

Now that I’m equipped with ‘divide & conquer’ and black iron I’m enjoying some open lid grilling/baking – and the warmth from KJ is much appreciated by the chef writes SandraTate…Having enjoyed low and slow cooking for a long while, watching the almost immediate pillowing of bread dough on hot iron is an absolute joy – and the open grill iron is perfect for cooking aubergine until it is blackened and blistering. The latter looks like a disaster has occurred it’s exactly what you want to achieve to make this deliciously rich and smoky dip. Because your lid open cooking session will take little more than 20-30 minutes in total you have enough charcoal hours left to lower the temperature afterwards and bang in a casserole or some such to cover lunch and dinner in one session! Naan Bread is simple enough to make but does require 1½-2 hours of rising time so start prepping mid morning. Place 300g strong white bread flour in a bowl and make a...

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