Tag Archives: Pesto

Bradley, Herbs, Others, Seafood

Smoked Prawn and Pesto Linguine

Ingredients

  • 1 Pound fresh Prawns, peeled and deveined
  • 3 Tbsp Oil, divided
  • 1 Tbsp dried Oregano
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt
  • 1 Red Pepper, cored and diced
  • 1 Bunch of Asparagus, chopped into 4 smaller pieces
  • ½ cup Pesto
  • ⅓ cup Parmesan Cheese, grated
  • 500 g Linguine Pasta, cooked according to directions
  • Bradley Flavour Bisquettes – Alder, Apple, or Pacific Blend

Directions

  1. In a large bowl, toss the Prawns with 2 tbsp oil, oregano, garlic powder, and salt. Place the Prawns on smoker racks.
  2. Set your Bradley Smoker to 107°C (225°F) using Bradley Flavour Bisquettes of choice (Alder, Apple, or Pacific Blend all work great).
  3. Smoke the Prawns until they turn pink. This can take 30 -45 minutes.
  4. Add remaining tablespoon of oil to a skillet and set to medium heat. Add red pepper and asparagus, and cook, stirring often until the vegetables are cooked.
  5. Stir in the pesto and Parmesan and remove from heat.
  6. Toss the cooked linguine pasta with the Prawns, red peppers and asparagus mixture.
  7. Serve.

Recipe by Steve Cylka, compliments of Bradley Smokers

Cheese, Cobb Cooker Recipes, Herbs

Baked Grilled Cheese Pesto Sandwich on Cobb Cooker

Serves 4

Ingredients

  • 8 slices bread of your choice
  • 3 tablespoons butter, softened
  • 8 thin slices Swiss, Muenster, Colby or Cheddar cheese
  • 1/4 cup basil pesto

Directions

  1. Prepare the Cobb Cooker with the Griddle accessory heat for 7 minutes with the dome cover on.
  2. On a piece of bread place a slice of cheese (so that most of the bread is covered) followed by a tablespoon of pesto and a final piece of cheese.
  3. Top with another slice of bread
  4. Butter the top of the bread spreading more thickly around the edges and less in the centre. This will prevent the edges from burning before the centre is crisp
  5. Repeat with remaining ingredients
  6. Place the bread, butter-side down onto the heated griddle, and butter the top slice of bread in the same way.
  7. Replace the dome lid
  8. Bake for another 3-4 minutes and flip these sandwiches

Recipe Compliments of Cobb USA

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)