Smoke for 20-35 minutes (depending on size of scallops) or until the scallops are just translucent and slightly firm. Do not overcook as the scallops with be rubbery and tasteless.
Whilst the scallops are smoking, melt the butter in a small saucepan over medium/low heat. Add the garlic, orange zest, orange juice, Worcestershire Sauce and parsley. Simmer for 5 minutes. Keep warm.
Serve the scallops hot with the warm citrus butter sauce.
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.
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.
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.
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.
Adding liquid to
the moat is an option when roasting any type of meat or poultry. The liquid
adds flavour and moisture to the meats. Stuffing ingredients may simply be
combined and used, but you may prefer to fry the onion first.
Serves 4-6
Ingredients
1 x 1.5 kg (3lb) chicken
Oil
Salt and freshly ground black pepper
250 ml (1 cup) water, wine or chicken stock
(optional)
Stuffing
Ingredients
1 Tblsp Oil
1 medium Onion, chopped
100 g (3 oz) Mushrooms, chopped
4 tsp chopped Parsley
1 tsp Oregano
1 cup fresh White Wine
Breadcrumbs
1 Egg
2 tsp Soy Sauce
Salt and freshly ground Black Pepper
Directions:
First make the stuffing. Prepare your Cobb Cooker, light a Cobblestone and heat oil in Wok, add onion and cook for a few minutes, then add the mushrooms. Stir to coat with the oil, then cover and cook for 5 minutes.
Combine the remaining ingredients in a bowl and add in the onion mixture.
Use to stuff the chicken.
Rub the chicken with oil, then sprinkle with seasonings.
Pour the Water/Wine or Chicken Stock into the moat, fit the Grill and heat covered for 2 minutes.
Place chicken breast side down on the Grill, cover and cook for 1 1/2 hours, turning after 50-60 minutes.
Serve plain or with Mushroom Gravy Serves 4-6
Variation
Simply rub the chicken with a mixture
of 4 tsp Italian olive oil and 1 tblsp lemon juice, then sprinkle with salt and
pepper or your favourite spice. Cook the chicken as above.
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.
