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Posted by on 17 Jul 2016 in Featured, Fish, Ozpig |

Trout, Pea and Mint Risotto

Trout, Pea and Mint Risotto

Fabulous end to a beautiful day – a quiet supper for one – cooked on my Ozpig, and enjoyed in the garden beside my Ozpig, writes Sandra Tate… And as this was for one, simply multiply quantities for however many you are. One pan cooking is ideal for the lovely little Ozpig, and with all ingredients to hand it is all ready to enjoy within 45 minutes. For a generous portion have 30g butter; 1 shallot, peeled & finely chopped; 1 clove garlic, crushed and finely chopped; 85g Arborio rice; glass of white wine; 500ml vegetable bouillon (you may not need all of it); 1 trout fillet, skin removed; 100g petit pois; sprig of fresh mint, finely chopped; 1tsp salt; black pepper; lemon juice to taste With Ozpig up and running, place the heat diffuser on the hotplate and gently melt the butter and sweat the shallot and garlic for a few minutes to soften to translucent. Now add the Arborio rice, and seasoning,  and stir to coat with...

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Posted by on 12 Jul 2016 in Featured, Kamado Joe, Meat, Uncategorized, Vegetable |

Spicy Chicken Joints & Paneer Kebabs

Spicy Chicken Joints & Paneer Kebabs

For a hot day, crack out the light beers and spice up the BBQ with Indian influences writes Sandra Tate… … and have chapati or paratha at the ready and thick yoghurt to complete the line up! Light up Kamado Joe and aim for a steady temperature of 200°C with the lid down – grill on the standard grill rack or on black iron griddle if you prefer. For the chicken I chose to use thigh and leg joints, they are less likely to be dry once cooked and I think have more flavour – just be sure that they are cooked through to the bone! First prepare a dry rub – this is a generous quantity which you can keep in an airtight jar for a week or so and it will be enough to rub a lot of chicken pieces. Sprinkle onto the joints as you would with salt and pepper – don’t overdo it – and rub into the flesh. Dry Rub: Place 1tsp cumin seed,...

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