Smoke the Prawns until they turn pink. This can take 30 -45 minutes.
Add remaining tablespoon of oil to a skillet and set to medium heat. Add red pepper and asparagus, and cook, stirring often until the vegetables are cooked.
Stir in the pesto and Parmesan and remove from heat.
Toss the cooked linguine pasta with the Prawns, red peppers and asparagus mixture.
Serve.
Recipe by Steve Cylka, compliments of
Bradley Smokers
Smoke the strawberries and rhubarb for 45 minutes. Remove from smoker.
Dump the strawberries and rhubarb into a 13 x 9 baking dish. Sprinkle white sugar and use a spoon to stir the sugar evenly throughout the strawberry and rhubarb. Make sure that the fruit is an even layer on the bottom of the baking dish.
Preheat the oven to 175°C (350°F).
In a large bowl, mix together the butter, sugar, flour and rolled oats until crumbly. Spread crumb mixture evenly on top of the fruit.
Bake the crumble for 45 minutes. The fruit mixture should be bubbly along the sides.
I’ve got a great idea! Smoked ice cream! I know what you’re thinking, “puddles of sooty cream in the bottom of my smoker…great idea…”, but hear me out. It’s amazingly delicious!
When making ice
cream, I prefer to use the custard method, it’s smoother and creamier and best
of all, it can even be made without an ice cream maker. The custard method
lends better to freezing without the constant churning of an ice cream maker.
The basic idea is to warm a mixture of egg yolks, sugar and heavy cream to a
temperature of 170°F and then slowly cool the mixture, stirring when possible,
until frozen.
Now the trouble is:
how to get the smoke into this frozen treat? Can’t very well smoke a tub of Ben
& Jerry’s now can you? So instead we have to smoke part of the custard
base. Since we want a hint of smokiness in the ice cream we’re not going to
smoke the whole shebang. Instead let’s just smoke some of the cream.
Cold Smoke Attachment
It is important
that the cream stay cold while being smoked, so clearly cold-smoking is the
route to go and on top of that we need to keep the cream in an ice bath. Just
as you shouldn’t leave a litre of cream out on the counter, you shouldn’t leave
it in your smoker at ambient temperature.
Once you’ve got
your cream smoked and cooled then channel your inner alchemist and make the
right blend of fresh cream and smoked cream to your taste. In my
experimentations, I’ve used anywhere from 15% to 40% smoked cream. The amount
of smoked cream that I choose to use depends on the flavour I’m making. If I’m
making something more on the delicate side than I use less smoked cream than if
I were to make something with a stronger flavour like coffee or chocolate.
When adding flavours
the possibilities are endless, just keep in mind that you don’t want to add too
much liquid to the custard or else it will freeze into ice crystals. Some of my
favourite flavours to add to smoked ice cream are:
– caramel
– dark chocolate
– spices like cinnamon, nutmeg, cloves & ginger (think a smoky gingerbread
cookie)
– espresso
– maple
– whiskey or bourbon (remember that alcohol doesn’t freeze like water, so you
can be a little more generous)
Here’s one of my
biggest hits so far:
Smoked
Bourbon Ice Cream
Ingredients:
¾ cup heavy cream
1 ¼ cups heavy cream
8 egg yolks
¾ cup brown sugar
½ cup whole milk
2 Tbsp bourbon
2 tsp vanilla
1 tsp salt
Directions:
Setup Smoker and Cold smoke ¾ cup of heavy cream with Hickory Bisquettes for 1.5 hours. Smoke the cream in a disposable aluminum baking pan placed inside of a larger baking pan filled with ice to keep the cream at a cool safe temperature
Remove cream from smoker and allow to cool in a sealed container in the fridge
Combine smoked cream with fresh cream to taste until you have 2 cups of cream (I ended up using ¾ cup smoked cream and 1 ¼ cups fresh cream for this recipe)
Whisk yolks and sugar together in a saucepan then add cream and milk and combine
Heat on low-medium until the custard reaches 170°F, stirring frequently
Remove from heat, stir in bourbon, vanilla & salt
Strain custard and refrigerate covered until temperature is lower than 45°F, preferably overnight
Add custard to your ice cream maker (follow your ice cream maker’s instructions!)
If you don’t have an ice cream maker, you can simply place the cold custard into a container in the freezer and stir vigorously every 30-60 minutes to get a similar consistency
2 x 6oz or 8oz cans Ripe Black Olives, Pitted and
packed in water
¼ cup Balsamic Vinegar
1 to 2 Tbsp Cider Vinegar (adjust to how tangy you
like it)
2 Tbsp Extra Virgin Olive Oil
½ large Yellow Onion, cut root to stem and sliced
very thin
2 medium cloves Garlic, sliced very thin
1 tsp Worcestershire Sauce
Pinch Dry Crushed Red Pepper Flakes
Salt and Pepper to taste
(Recipe
can be easily doubled if you have more olives)
Directions
Drain olives and spread them out on a few layers of paper towels and allow to air dry for 30 minutes. Lightly coat the olives with olive oil (very thin film). Using the Cold Smoke Adaptor on the Smoker, cold smoke for 2hrs. Pecan, Apple or Maple bisquettes work well.
While olives are in the smoker: in a small bowl mix all ingredients except onion and garlic. When ingredients are well blended, taste and adjust seasonings. Add the onions and garlic (adjust quantity of these to taste), finally blend in the smoked olives. Place all ingredients into an air tight, non-reactive container, eg mason jar. If olives are not fully submerged, add more balsamic vinegar and olive oil (2 parts balsamic/1 part oil) and adjust the cider vinegar if necessary.
Let sit in a cool area of the room for 24 hours, stirring/shaking occasionally. Then transfer to refrigerator and for best results let them marinade for 2 more days, the flavour increased the longer you leave. Remove from fridge and allow to sit at room temperature for 20mins before serving.
Olives can be stored in fridge about 2 weeks.
Variations:
If you like you can
mix black and kalamata olives, or any combination of mixed olives. If you use green brined olives, be careful
about adding extra salt.
Stuff the olives
with cheese, pieces of ham, or even nuts prior to smoking and/or marinating.
Smoked Sea Salt is a great addition
to your pantry. It can be used to bring
a smoky grilled flavour to any meat dish, roasts or on vegetables. A few grains sprinkled onto fresh tomatoes is
very tasty or in a Bloody Mary, have fun experimenting.
Prepare the Cobb Cooker and light a CobbleStone and wait a few minutes until it has turned grey.
Place the Frying Pan accessory onto the Cobb Cooker and close the Dome Cover for 5 minutes so it can heat up.
Whisk the eggs and milk together and place the bread into the mixture so it can lie flat. After a minute, turn it around. You want the bread to really absorb the egg mixture well.
Place a small knob of butter on the Frying Pan and let it melt, then place the bread onto it.
Close the Dome Cover and let it cook for about 5-8 minutes. Do check that it is not browning too much, but you do want a nice caramelisation on it.
Flip the bread and repeat. The bread puffs up beautifully with the Dome Cover on.
Serve drizzled with honey, cinnamon sugar and lemon or your favourite topping.
Smoking is a technique that is well used in a
variety of savoury dishes, but why not add a little smoke to dessert or a sweet
snack? Smoked chocolate is one of my favourite ways to add that little extra
something to an otherwise standard cookie or cake. Think about a classic
chocolate chip cookie made with smoked chocolate chips instead. Or even rich
smoked chocolate ganache between the layers of your favourite chocolate cake
recipe. Smoky brownies? Smoked chocolate sauce over ice cream. How about smoked
chocolate lava cake? Okay I’ll stop, you get the idea. The possibilities are
endless, so let’s get smokin’!
To smoke chocolate you will need to maintain a low temperature (below 60°F). The easiest way to sustain a low temperature in your Bradley Smoker is to use a Cold Smoker Attachment. This separates the heat source from the cabinet while still filling the cabinet with smoke. Alternatively, you can use your smoker as is with it set to the lowest heat level possible and with a tray of ice on the lowermost shelf. Using a regular hot smoker you will have to stand vigilantly by to open the door frequently and replenish the ice to maintain a low temperature. In my experience, you may still have your chocolate soften or melt using a hot smoker and it is definitely much less convenient than a cold smoker (but possible nonetheless!).
If you are going for the hot smoker method, I would
only suggest using dark chocolate (melts at a higher temperature), but in a
cold smoker you can smoke whatever type of chocolate you like. For chocolate, I
find the milder woods to work best such as alder or apple. Woods such as
hickory end up tasting too bitter. But try out for yourself, you may just find
a great combination!
In order to smoke your chocolate you need to cut it
down to size. Either use chocolate chips or chop chunks of chocolate into
approximately 1” pieces. Avoid over-handling the chocolate as it will melt
slightly. Place your chocolate chips/chunks into an aluminium baking tray. I
pierce small holes in my tray as I am using a cold smoker and am certain I
won’t have melted chocolate dripping through. Place tray of chocolate into your
pre-smoking (not preheated!) cold smoker and wait.
The smoke time will vary on how much smoke you are
producing, how much chocolate you have in your smoker and your personal
preference for flavour. After 2 hours, give your chocolate a little taste test
to see if it has the amount of smoke flavour you’re looking for. Then “taste
test” a little more just to be certain. If you want more smoke, then give it
more smoke. If you like it after 2 hours of smoking, then pull it out of the
smoker and jazz up your baking!
Place the pecans in a dry frying pan and roast, as they start to brown slightly, add the honey and toss for 1 minute. Remove and place on a plate.
Directions
Light a cobblestone in your Cobb and wait a few minutes until it has turned grey.
Place the Grill Grid (with holes) on the Cobb and close the lid for 5 minutes to heat up nicely.
Build your pizza by spreading 2 tblsp Tomato Sauce on each Tortilla, then wedges of Cheese and Ham all over the ‘pizza base’.
Remove the lid and place the ‘pizza’ on. After about 7-10 minutes, the base is super crisp and ready to go.
Slide onto a plate and take straight to the table, sprinkle on the pecans and serve.
Continue with the rest of the pizzas.
Chefs tip: These are such an easy way
to make a lovely thin-base pizza. Place on any toppings, the world is your
pizza! They are a great snack starter or you can let your guests build
their own.
