At last we have sunshine and warmth, and what
better way to kick off the BBQ than some delicious dips? For vibrant colour and
flavour this one is difficult to beat…
For a more intense flavour, grill the peppers and
chilli prior to smoking – this means grilling to black, if you don’t grill as
harshly as this the skins will not come off. Also, if you fail to cover
completely in plastic, the skins, again, will not come off. This much I know
from bitter experience and I have explained the method at length below.
Whilst the vegetables are smoking, you can also smoke some sea salt to season this and for later use – keep in a separate, labelled, jar.
Meanwhile, preheat the grill to hot. Place the peppers and chilli on a roasting tray and grill until the skin blackens, turning occasionally until the entire surface is blackened and the peppers are collapsing. Transfer immediately to a plastic bag, loosely fasten and leave until cool enough to handle. Now remove the skin (it will come away easily) and then split the soft flesh to remove seeds and core, discard. After similarly removing the skin from the chilli you may wish to leave the seeds, or at least some of them, for a good heat to the dish. Place the flesh of the chilli and peppers in a shallow bowl.
Make a small incision through the skin of the tomatoes at the top, and bottom. Place in a bowl and scald with boiling water. After 3 minutes, drain the tomatoes and peel away the skin, which will by now be loosened. Cut each in half and push out the seeds with your thumbs, discard. Add the tomato halves to the red peppers and chilli, drizzle with some of the olive oil and transfer to a shelf in the Bradley Smoker. Smoke for up to an hour (I smoked mine for 30 minutes, but then I like a subtle smokiness to mine).
Place the smoked pepper, tomatoes and chilli into a small food processor and add the garlic, together with the lemon juice, salt, pepper and the remaining olive oil. Process to a thick paste then add chopped parsley and check the seasoning, adjust if necessary. The dip should be allowed to mellow for a few hours before serving with hot pitta breads and other mezze dishes.
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.
Whisk together the eggs, milk, vanilla, flour, and salt until just blended and set aside
Melt 2 tablespoons of butter in the Deep Frying Dish and add the apples and saute, turning when required until tender.
Once the apples are cooked sprinkle them with the brown sugar, lemon juice and cinnamon. Stir to make sure evenly combined and remove from heat and drain half the liquid from the apples. Try to ensure even distribution in the Deep Frying Pan of the apples.
Place the Deep Frying Dish back over the Cobble Stone.
Pour the batter prepared earlier over the warm apples.
Put the Dome over the Deep Frying Pan and bake until puffed and golden brown. This should take 20 – 25 minutes.
Serve with a dusting of castor sugar and a dollop of double thick cream.
