8 ounces Smoked Snapper
(see below) or other smoked fish
8 ounces Cream Cheese,
at room temperature
1 Tblsp Dark Rum
1 Tblsp finely
chopped Scallion greens
1 tsp freshly
grated Lemon zest
¼ tsp Ground Allspice
Coarse Salt (sea or
kosher) and freshly ground black pepper
For the smoked
snapper:
1 ½ Pounds
fresh Snapper or other fish fillets
For the Brine:
¼ cup Brown Sugar
¼ cup coarse Salt
(sea or kosher)
1 Tblsp cracked Black
Peppercorns
3 Allspice Berries
3 Cloves
1 Cinnamon stick
2 Quarts water
½ cup Dark Rum
Bradley Flavour
Bisquettes – Apple
Directions
Run your fingers over the fish fillets, feeling for bones. Pull out any you find with kitchen tweezers. Trim off any dark portions from the skin side of the fillets using a sharp knife. (This is where the “fishy” flavour resides).
Place the brown sugar, salt, peppercorns, cloves, allspice, cinnamon, and water in a large deep bowl and whisk until the sugar and salt are dissolved. Add the fish, cover with plastic wrap, and brine in the refrigerator for 8 hours, turning several times.
Drain the fish in a colander and discard the brine. Rinse well under cold running water, drain, and blot dry with paper towels. Arrange the fish on one of the Bradley wire racks (oil it first) and place on a rimmed baking sheet. Let the snapper air-dry in the refrigerator until the surface feels tacky (1 hour).
Set up the Bradley Smoker and preheat to 121°C (250°F). using Apple Flavour Bisquettes. Smoke the snapper on its wire rack until bronzed with smoke and cooked through, 30 to 45 minutes. To test for doneness, press it with your finger; the flesh should break into clean flakes.
Transfer the snapper on its rack to a rimmed baking sheet to cool to room temperature, then wrap in plastic wrap and refrigerate until serving. It will keep for at least 3 days in the refrigerator.
Flake the smoked snapper into a food processor, discarding any skin or bones. Coarsely or finely chopped (your choice) by running the food processor in short bursts. Add the cream cheese, rum, scallions, lemon zest, allspice, and salt and pepper to taste; pulse to blend. This dip should be highly seasoned.
Transfer the dip to a serving bowl. Serve with grilled bread or your favourite crackers. Serves 6 to 8 as a starter.
Recipe
Compliments of Steven Raichlen and Bradley Smoker
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.
6 young Zucchinis, sliced length ways about 3mm
thick.
1 wheel Feta
6 Mint leaves, chopped
Olive oil
Zest of ½ a Lemon
Salt & Black Pepper
Directions
Light a CobbleStone in your Cobb Cooker and wait a few minutes until it has turned grey.
Place the Griddle onto the Cobb Cooker and let it heat up for at least 5 minutes.
Brush the slices of French loaf and the zucchini slices with olive oil and season with salt and pepper.
Cook the bread first, turning once – about 3-5 minutes a side until golden brown. Then place the zucchinis onto the Griddle for about 5 minutes a side, making sure to turn only once as you want those lovely griddle lines on them.
Crumble the feta into a bowl. Add the lemon zest and chopped mint with lots of black pepper.
Build your bruschettas by layering the zucchini with the feta mixture. Garnish with mint and serve.
These are really tasty, fresh and fun starters or snacks.
Place the Frying Dish and the dome lid on your COBB and let it heat up for at least 5 minutes. Heat the oil in the frying dish.
Add the onions and garlic and fry for 10 minutes with the lid on until the onions are soft and translucent.
Mix the cumin, coriander, paprika and chilli into the mince and add to the onions in the pan, stir, making sure to break up any lumps.
Fry for about 10 minutes, stirring occasionally.
Keep the lid on to maintain a high temperature.
Add the carrot and red pepper and fry for another 5 minutes (lid off).
Pop in the tomatoes, tomato paste, beans, vinegar, lemon, sugar, salt and pepper. Stir to combine and add more seasoning to taste. Bring the mixture to the boil, then cook for about 20-30 minutes (lid off), stirring every now and then to make sure it doesn’t burn on the bottom.
Remove from the COBB and serve straight from the pan with sour cream or full fat plain yoghurt and fresh coriander.
PS
– The dish does not need them, but serving it with nachos chips adds great
texture and a slightly more hands on approach to eating this fabulous dish!
