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Posted by on 15 Mar 2016 in Baking, Featured, Kamado Joe | 0 comments

Hot Cross Buns

Hot Cross Buns

I do so enjoy making bread, and to celebrate this warm, sunny day I thought I’d go all seasonal and get a batch of hot cross buns on Kamado Joe, writes Sandra Tate… Stage one – the sweet bread dough In a large bowl, lightly mix together 500g strong white bread flour with 75g unrefined caster sugar and 2 tsp salt. Make a well in the centre and sprinkle in 10g of dried yeast. Mix 125ml of tepid water with 125ml tepid full fat milk and pour over the yeast. Leave to stand for 5 minutes until bubbling on the surface then add 2 large eggs, beaten. Bring the mixture together then turn out onto a clean surface and knead to a smooth, elastic dough (about 8-10 minutes). Form into a ball and return to the bowl, cover with cling film and leave to rise in a warm place for 1-2 hours or until doubled in size. Stage two – the sweet fruit bread dough In a small bowl...

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Posted by on 13 Mar 2016 in Bradley Smoker, Featured, Fish, Hot Smoking | 0 comments

Hot Smoked Salmon with Dill, Horseradish & Spring Vegetable Pasta

Hot Smoked Salmon with Dill, Horseradish & Spring Vegetable Pasta

I know we’re not quite there yet but this Spring green pasta with juicy flakes of hot smoked pasta certainly make you feel like you’re there writes Sandra Tate… Hot smoked salmon is seriously moreish, and a little goes a long way as it is so deliciously rich and oily. Ideal over pasta but equally amazing in a sandwich, or on toast with avocado and poached egg… Curing and Smoking Mix together 40g salt and 30g unrefined molasses sugar in 500ml of hot water in a snug container, allow to go completely cold and immerse a 700g side of salmon for  1 hour, then rinse and pat completely dry. Leave to dry further on a Bradley rack while you set up the smoker. Set the Bradley Smoker to a cabinet temperature of 95°C/200°F and add oak bisqettes to the stack. Allow the cabinet to reach the required temperature and fill with smoke, then place the salmon in the middle of the cabinet and smoke for about 2 hours  –...

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