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Posted by on 12 Jul 2015 in Bradley Smoker, Fish, Hot Smoking | 0 comments

Hot Smoked Mackerel with Poached Egg, Potatoes, Broad Beans & Herbs

Hot Smoked Mackerel with Poached Egg, Potatoes, Broad Beans & Herbs

Isn’t it a joy when you’re generously given home-grown produce from friends and can bring it together with your own work, in this case my hot smoked mackerel? And a  memorable meal is made writes Sandra Tate…Hot smoked mackerel I made a few days ago, wrapped in kitchen parchment, it sat in the fridge until Fran arrived with a trug filled with her new potatoes, parsley, chives, broad beans, and more. To add to that I always have a basket full of multi coloured eggs from Sandra’s motley crew of special breed chickens. This delightful meal was the result of 20 minutes cooking time.But first… Curing & smoking mackerel:I ask for my mackerel to be cleaned and heads removed – I like to hot smoke them whole rather than filleted, but have no need for a face on it. For two large, very fresh mackerel I mixed a cure of 50g sea salt mixed with 30g natural sugar. Rub this into the cavity and over the skin, drop them...

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Posted by on 11 Jul 2015 in Featured, Kamado Joe, Vegetable | 0 comments

Rosemary Focaccia with Pizza Toppings

Rosemary Focaccia with Pizza Toppings

Want something quite substantial to kick off your evening of Kamado Joe grilling? Then chunks of focaccia with your beer will tide you over to the main course meatfest writes Sandra Tate… I make a basic pizza dough but incorporated a sprig of finely chopped rosemary to make my focaccia, and find that it requires more salt than a normal bread dough to give it an authentic flavour. Make your dough before lighting up the charcoal as it needs a good hour in a warm place to rise. For the focaccia dough: Place 10g dried yeast in a large bowl, pour over 350ml warm water and 30ml olive oil and leave to stand for 10 minutes. Now add 500g strong white bread flour, 2tsp finely chopped fresh rosemary and 15g salt (3 tsp) and bring the mixture together with a dough scraper. Once mixed turn out onto a clean surface (do not add more flour) and lift, stretch & knead for 8-10 minutes until smooth and elastic. Bring together...

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