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Posted by on 19 Jun 2016 in Bradley Smoker, Featured, Hot Smoking, Meat |

Smoked Guinea Fowl, Cornish New Potato & Mixed Bean Salad with Mint

Smoked Guinea Fowl, Cornish New Potato & Mixed Bean Salad with Mint

Deliciously juicy Bradley smoked guinea fowl and this glorious bean and Cornish new potato salad is the epitome of Summer lunch, writes Sandra Tate… Guinea fowl is a small bird, but when smoked is so rich in flavour it would easily satisfy 8 people for this lovely Summer lunch dish. To make it easier/quicker to smoke I spatchcocked it (split the backbone from parson’s nose to neck end and flattened it) so that it will lie flat on the Bradley wire rack. To brine and smoke: First make a brine by adding 75g sea salt to 25g dark molasses sugar (ordinary sugar if you wish) to enough boiling water to dissolve it. Then add chilled water to make enough brine to barely cover the bird. Leave for 1 hour then rinse thoroughly and pat dry with kitchen paper. Meanwhile add apple bisquettes to the Bradley Smoker and set the cabinet temperature to 150°C. Lay the guinea fowl skin side up on a wire rack and transfer to the Bradley...

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