Tag Archives: Pasta

Bradley, Poultry

Fettuccine Alfredo with Smoked Chicken and Peas

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp ground black pepper
  • 1/4 cup butter
  • 3 cloves garlic, minced
  • 1/2 brick of cream cheese
  • 1/3 cup parmesan cheese
  • 1 cup half and half cream
  • 1 cup frozen peas
  • 5-6 cups of cooked fettuccine pasta
  • 3 tbsp fresh parsley, minced

Directions

  1. Mix together the salt, garlic powder, oregano and black pepper. Rub all over the chicken breasts. Place them on a smoker rack.
  2. Set your Bradley Smoker to 121°C (250°F) using Wood Bisquettes of choice.
  3. Smoke the chicken until they reach an internal temperature of 74°C (165°F). Cut the Chicken breasts into small chunks (around 1/2 – 1 inch cubes).
  4. In a saucepan melt the butter then add garlic. Sauté for a few minutes.
  5. Stir in the cheeses and cream. The cream cheese will melt and and blend into the cream creating a smooth sauce.
  6. Add the frozen peas and let the sauce simmer, just under the boiling point, for 5 more minutes.
  7. Stir in the cooked pasta, cubed chicken breasts and parsley. Serve.

Recipe Compliments Bradley Smoker

Bradley, Cheese, Pork, Vegetables

Smoked Cheesy Ham & Broccoli Pasta Bake

Ingredients:

  • 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

Directions

  1. Cook the pasta according to packaged instructions. Drain, rinse, and set aside.
  2. 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.
  3. While whisking, 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.
  4. 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.
  5. Sprinkle the remaining ½ cup of smoked cheddar cheese on top.
  6. Bake in oven set at 176°C (350°F) for 30 minutes.

Recipe Compliments Steve Cylka and Bradley Smoker

Bradley, Seafood, Vegetables

Cold Smoked Clam Marinières with Spinach & Pasta

Ingredients

  • 800g Fresh Clams
  • 1 large Shallot
  • 1 clove Garlic
  • ½ tsp Salt
  • 30g Butter
  • Small glass of White Wine
  • 3Tbsp Double Cream
  • 250g fresh Pasta
  • 100g Baby Spinach Leaves

Directions

  1. 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.
  2. Remove from heat immediately and place in colander, reserving the clam liquid.
  3. Lay the clams in shells across a foil covered Bradley rack.
  4. Smoke in your Bradley Smoker for 10 minutes using your choice of Bisquettes, remove and set aside. 
  5. Peel and finely chop a large shallot and crush a large clove of garlic and mix with salt to a paste.
  6. 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.
  7. Add White Wine, increase the heat, and reduce to syrup.
  8. Add the reserved clam juice and reduce again over high heat to half its volume.
  9. Lastly add the Double Cream and reduce by a third, then return the smoked clams to the pan.
  10. After 2 minutes turn off the heat and place a lid over to keep warm.
  11. 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).
  12. Drain and season liberally with black pepper before turning in the clams and sauce.
  13. Divide between 2 warm pasta bowls and serve immediately.

Recipe Compliments of Bradley Smoker UK

Bradley, Seafood, Vegetables

Hot Smoked Salmon with Dill, Horseradish & Spring Vegetable Pasta

Ingredients for Curing

  • 700g side of Salmon
  • 40g Salt
  • 30g Unrefined Molasses Sugar
  • 500ml Hot Water

Directions

  1. Mix together salt and molasses sugar in the hot water. 
  2. Allow to go completely cold and immerse Salmon for 1 hour.
  3. Rinse Salmon then pat completely dry.  Leave it to dry further on a Bradley rack whilst you set up the smoker.
  4. 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
  5. 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.
  • Serve immediately.

Recipe Compliments of Bradley Smoker UK

Seafood

Hot Smoked Cajun Salmon with Pasta, Rocket Pesto & Vegetables

Hot smoked salmon, with the minimum of cure time, is a thing of great succulence and beauty, and the smoky flavours of fish and spices is one that you will want to return to again and again.

Curing and Smoking the Salmon

  • 30g Salt
  • 20g Unrefined Sugar
  • 400ml Water

Mix above together in a snug container, immerse 4 salmon fillets for 20-30 minutes, then rinse and pat completely dry. Set the Bradley Smoker to a cabinet temperature of 75°C/150°F and add Oak Bisquettes to the stack. Allow the cabinet to reach the required temperature and fill with smoke. Coat the upper surface of the fillets with Cajun Spice mix (available in most supermarkets) to cover, patting down to form a dry crust, transfer to a Bradley wire rack and smoke for 1 hour. Set aside in a warm place.

Hot Smoked Cajun Salmon with Pasta, Rocket Pesto & Vegetables – serves 4

Pesto:

  • 1 Clove Garlic, crushed
  • 40g Fresh Wild Rocket Leaves
  • 20g grated Parmesan Cheese
  • 20g Almond Flakes
  • 1 tsp Salt
  • Squeeze of Lemon Juice
  • Ground Black Pepper to taste
  • Olive Oil

First make a batch of fresh rocket pesto by placing above ingredients in a small processor with enough olive oil to make a thick paste. Process briefly and store in a screw top jar, with more olive oil to cover the surface, until required. You should have enough for another day – keep in the fridge.

Now heat a large pan of salted water to boiling and add 500g of the pasta of your choice. Follow the packet instructions for cooking time and add a generous cup of defrosted, frozen peas and some tender stem broccoli tops to the pan 2 minutes before the end of cooking time. Drain through a colander, return to the pan and toss with 2-3 tbsp. rocket pesto to dress before dividing between warmed pasta bowls.

Top each with a fillet of hot smoked Cajun salmon and dress with a few strands of fine julienne of courgette. Serve immediately.

(Recipe compliments of Bradley Smoker UK)