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Posted by on 18 Feb 2016 in Featured, Kamado Joe, Meat | 0 comments

Beef & Lamb Curry with Grilled, Spiced Aubergine

Beef & Lamb Curry with Grilled, Spiced Aubergine

Making good use of Kamado Joe by first grilling aubergine, then adjusting down to 125°C to cook this curry low and slow, lid off for the final half hour to give it a lightly, smokey flavour writes Sandra Tate……and if you’re a bread baking fanatic you might also like to use the black iron to cook fresh naan breads too! Grilled, Spiced Aubergine First get Kamado Joe up to 180°C with the grill rack at high level and the heat deflector at low (ready for curry cooking to follow) and place the flat black iron half moon to heat too. Now you’re ready to precook the spiced aubergine.  Remove the top of a large aubergine and cut into 1cm thick slices. Brush both sides with olive oil and sprinkle with salt, pepper, turmeric, cayenne pepper and ground cumin. You only need to spice one side. Place on the hot black iron side by side and lid-down cook for about 5-7 minutes each side or until golden brown. Remove from...

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Posted by on 10 Feb 2016 in Bradley Smoker, Cold Smoking, Featured, Fish | 0 comments

Smoked and Crumbed Cod with Ratatouille

Smoked and Crumbed Cod with Ratatouille

I absolutely adore firm, meaty cod and couldn’t resist this hefty, boned cod loin on the market – fresh from Brixham  writes Sandra Tate... Curing & Smoking the Cod Dissolve 75g sea salt & 25g light brown sugar in 500ml boiling water and allow to cool completely. Immerse the 850g cod 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, place the cod on a wire rack in the centre of the cabinet, then set to smoke for 2 hours. Remove from the cabinet, cut into individual portions – 4 generous ones – wrap them tightly in cling film and store in the fridge until required. I used 2 portions for this recipe and froze 2 immediately for another day, another dinner… Smoked and Crumbed Cod with Ratatouille – serves 2 To further the smokey flavours I also used La Chinata...

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