Using kitchen shears, cut along each side of the backbone of the chicken. Remove the backbone and discard. Open up the chicken and cut into the cartilage and bone that is in between the breasts. Flip the chicken breast side up. Press down to flatten.
Make the seasoning by mixing together the remaining ingredients in a small bowl. Rub the seasoning all over the chicken, including the inner cavity of the bird.
500g or about 1 pound dry Pasta (rotini, fusili, penne, etc.)
¼ cup Butter
¼ cup Flour
2 cups Milk
1 tsp Salt
½ tsp ground Black Pepper
1½ cups grated Smoked Cheddar Cheese
1 cup grated Smoked Gouda Cheese
3 cups chopped Broccoli, cooked
2 cups cooked Ham, cubed
Cook the pasta
according to packaged instructions. Drain, rinse, and set aside.
In a saucepan, on
medium heat, melt the ¼ cup of butter. Whisk in the flour until smooth.
This creates a roux. Continue to whisk it for a minute.
slowly pour in the milk. Once smooth add 1 cup of the smoked cheddar cheese,
and 1 cup of the smoked Gouda cheese. Stir until smooth.
In a large bowl, mix
the pasta, cheese sauce, cooked broccoli, and cubed ham until all the noodles
are covered in some sauce and the ham and broccoli are evenly distributed.
Spread the mixture in a casserole dish.
remaining ½ cup of smoked cheddar cheese on top.
Smoke the pork roast until it reaches an internal temperature of 195°F. This can take 14-18 hours, depending on the outside temperature.
When smoking is complete, pull the pork into thin strips, discarding fat and bone.
Make the tropical guacamole by removing the flesh of the avocados and put in a medium sized bowl. Mash with a fort or potato masher. Squeeze the lime juice and stir it into the mashed avocado. Stir in the diced tomato, pineapple and minced jalapeno pepper.
Make the carnitas by putting some pulled pork on a soft tortilla shell and spoon some tropical guacamole on top.
Compliments of Steve Cylka and Bradley Smoker Australia
Preheat your oven to 220°C. Parboil the potato for 12 minutes, drain and cool sufficiently to be able to handle it. Coarsely grate the potato into bowl containing the butter. Finely grate the carrot into potato bowl, adding salt and pepper.
Form the mixture into two rosti patties and place apart on a buttered baking sheet. Bake in the over for 25-30minutes, until golden and cooked through.
At the same time, place tomatoes in a small oven proof dish, sprinkle with seat salt and fill with olive oil.
Roast in the oven until they have skrunk a little and tinged with colour. Reclaim the olive oil to use on beans or later as base for a salad dressing.
Spoon the wilted spinach leaves into each half of the tomatoes, keep warm.
Cook beans in salted boiling water for 3 minutes, drain and toss with a little of the olive oil from the tomatoes. Keep warm.
Brush the steaks liberally with olive oil and season with salt and pepper. Heat a frying pan to smoking not then cook the steaks for 1-2 minutes each side in total, turning every 20 seconds. This will give you a great colour and succulent pink interior. Take off the heat and cover loosely with foil and rest for 6 minutes.
Return the pan to the stove and add 100ml beef stock. Scrape around the edges of the pan to incorporate the meat residues, reduce by half and add a small knob of butter.
Serve venison steak over rosti, surround with vegetables and some sauce.
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.
Make the brine by dissolving the sea salt and brown sugar in the boiling water. Add in the cold water and immerse the chicken breasts. Leave for 30 minutes, but not more than an hour. Remove chicken breasts form the brine, rinse thoroughly and dry with a paper towel.
Set the Bradley Smoker to 140°C (280°F) and smoke the Chicken Breasts using Bisquettes of choice, skin side up for 1 hour, or until internal temperature reaches 70°C when probed at their thickest part.
Remove from smoker and allow to cool. Store in the fridge until needed.
Make a dressing by mixing Dijon Mustard, Balsamic Vinegar, Sugar and Sunflower oil. The dressing should be thick and creamy. Set aside.
Place Walnut Halves in a heavy based frying pan over medium heat, cook for a few minutes to roast them then add butter and sugar. Toss to melt and as soon as the sugar browns, remove from heat, salt lightly and scatter onto a paper towel to cool.
Boil a couple of handfuls of small salad potatoes to tender, drain.
Slice the smoked chicken breasts thinly.
To assemble the salad, divide the potatoes between 4 warmed plates, scatter with slices of avocado, apple, salad leaves and walnuts. Top it all with the thinly sliced smoked chicken and a few drops of salad dressing.