Rinse the scallops under cold water and remove the “catch”, the small muscle running vertically on the side of the scallop. Pat dry. Place the scallops in a mixing bowl and season with the lemon juice, pepper and salt.
Place the scallops on Braadley Smoker Magic Mats on smoker rack and smoke for 30-40 minutes or until the scallop are just translucent and slightly firm. Do not overcook as the scallops with be rubbery and tasteless.
Transfer the scallops to a warmed serving plate. Garnish the scallops with the zest and serve. Or place a small amount of spring salad mix in a scallop shell and plate two or three scallops per shell.
Open Lobster tails with poultry or heavy-duty kitchen scissors. Release lobster meat from inside of shell by running your finger on the inside of the shell between the meat and shell.
Melt the butter with garlic cloves over medium/low heat. Drizzle over lobster meat on the inside of opened shell, between lobster meat and shell.
Place on smoker rack in your smoker and smoke until internal temperature is 130-145°F (55-62°C).
Remove from heat and allow to rest for a few minutes. Then using a fork, slide the fork underneath the lobster meat to loosen it in the lobster tail shell.
Rinse the Clams and check all are firmly closed after being swirled in clean water. Drain and place in a pan over medium/high heat with a lid on and toss occasionally until they have opened (probably a couple of minutes). Do not overcook, as they will go rubbery.
Remove from heat immediately and place in colander, reserving the clam liquid.
Lay the clams in shells across a foil covered Bradley rack.
Smoke in your Bradley Smoker for 10 minutes using your choice of Bisquettes, remove and set aside.
Peel and finely chop a large shallot and crush a large clove of garlic and mix with salt to a paste.
Melt the butter in a saucepan and add the garlic/salt mix and shallots and cook over low heat for 4 minutes until softened but not coloured.
Add White Wine, increase the heat, and reduce to syrup.
Add the reserved clam juice and reduce again over high heat to half its volume.
Lastly add the Double Cream and reduce by a third, then return the smoked clams to the pan.
After 2 minutes turn off the heat and place a lid over to keep warm.
Fill a pan with salted water and bring to the boil. Add the fresh pasta and spinach leaves and cook as per pasta packet instructions (2-3 minutes).
Drain and season liberally with black pepper before turning in the clams and sauce.
Divide between 2 warm pasta bowls and serve immediately.
Mix together salt and molasses sugar in the hot water.
Allow to go completely cold and immerse Salmon for 1 hour.
Rinse Salmon then pat completely dry. Leave it to dry further on a Bradley rack whilst you set up the smoker.
Smoke the Salmon in the centre of your Bradley Smoker at 95°°C (200°F) for about 2 hours, depending on thickness of fish, using Bisquettes of choice. Test using digital thermometer for 70°C at the thickest part
Remove from smoker and allow to cool, store in the fridge until needed.
Ingredients
150g Fresh Linguine
150g of tender Spring Vegetables, Sugar Snap
Peas/Broccoli etc
1 Tbsp of Crème Fraiche
2tsp Creamed Horseradish
Black Pepper
Fresh Dill
Directions
Flake some of the
hot smoked salmon, about 200g. Set aside
to come to room temperature.
Heat a pan of salted
water and add fresh Linguine together with spring vegetables.
Cook until pasta is
to your liking then drain.
Put crème fraiche
together with Horseradish cream into the hot pan and return the linguine and
vegetables. Toss together with a
generous grinding of black pepper and freshly chopped Dill.
Divide between
warmed pasta bowls and top with flakes of hot smoked salmon and more dill.
Prepare the Cobb with Cobblestones and heat for 5 minutes with the lid on.
Rinse the fillets with cool water and pat dry with paper towels.
Spray one side of the lime slices with canola oil and arrange them in on the Roasting Rack to form a bed for fillets.
Lay the fillets on top of the lime slices and baste with the melted Butter and generous pinch of smoked paprika.
Cover with the Cobb lid and cook for approx 10 minutes, checking to ensure they don’t overcook. Fish is ready when it is opaque in colour and firm to the touch.
Using a spatula/slice, slide under limes and lift fish and limes onto a serving plate.
Garnish with Parsley or Coriander and enjoy.
Photo and recipe, adapted to suit
Cobb Cooker, compliments of Char-Broil
Lay the fish on pieces of foil (enough to totally wrap the fish). Make 3 shallow cuts in the thickest part of each side of the fish.
Place Butter, Parsley and Lemon slices in the cavities of each fish, with a little bit of butter and parsley kept aside to put on top of each fish.
Season with Salt and Pepper to taste.
Wrap the fish completely in the foil to seal.
Prepare Cobb Cooker, light a Cobblestone and place the fish parcel on Cobb Grill, cover and cook approx. 20 mins. Cooking time depends on size of the fish, you may need to check from 15mins onwards to avoid overcooking.
Serve with salad and steamed baby potatoes with parsley and lemon wedges.
Hand press into patties, if patties are too dry and aren’t sticking together well then add more mayonnaise. If they are too sticky then add more bread crumbs.
Heat olive oil in a large skillet over medium heat and add tuna cakes.
Cook about 4 minutes per side until golden and crisp.
