Tag Archives: potato

Bradley, Game, Vegetables

Rare, Smokey Venison Steak on Rosti

Ingredients – Rosti

  • 1 large Potato, peeled
  • 30g melted Butter
  • 1 small Carrot, peeled
  • Salt and Pepper

Ingredients

  • 3 large Tomatoes – halved/seeded/cored
  • Sea Salt
  • Olive Oil
  • Spinach leaves – briefly wilted
  • 100g Beans
  • Venison Steaks – approx. 1inch thick, 150g each
  • 100ml Beef Stock

Directions

  1. Set up Bradley Smoker, place steaks on wire rack and smoke for 10-20minutes using Oak Bisquetttes.  Set steaks aside.
  2. 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. 
  3. 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.
  4. At the same time, place tomatoes in a small oven proof dish, sprinkle with seat salt and fill with olive oil. 
  5. 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.
  6. Spoon the wilted spinach leaves into each half of the tomatoes, keep warm.
  7. Cook beans in salted boiling water for 3 minutes, drain and toss with a little of the olive oil from the tomatoes.  Keep warm.
  8. 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.
  9. 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.
  10. Serve venison steak over rosti, surround with vegetables and some sauce.

Recipe Compliments of Bradley Smoker UK

Bradley, Others, Vegetables

Bradley’s Chorizo & Smoked Potato Croquette Balls

INGREDIENTS

  •  1kg floury potatoes such as Ilam Hardy
  •  1/2 lb fresh chorizo sausage
  •  3/4 cup mild Feta cheese, crumbled
  •  3 eggs
  •  2 cups fine bread crumbs
  •  salt and pepper
  •  vegetable oil, for frying

INSTRUCTIONS

  1. Peel the potatoes, then roughly chop them into large chunks. Place them in a big pot of water, and generously season the water with salt. Bring to a boil and reduce to a simmer, and cook the potatoes for about 15 minutes, until fork tender. Drain the potatoes and spread them out on a Bradley Magic Mat on a smoker rack.
  2. Set up your Bradley Smoker with Alder or Maple bisquettes at 87C (188F) degrees and place the smoker rack in the middle of the smoker. Smoke for about 20 mins, remove and place on a solid baking tray.
  3. Mash them well with a fork.
  4. Heat up a large skillet over medium high heat. While that heats up, remove the chorizo sausage from the casing, and when properly heated, add the chorizo to the pan. Brown the chorizo for about 5 minutes, until fully cooked through.
  5. In a large mixing bowl, stir to combine the mashed potatoes, chorizo, and feta. Taste and season with salt and pepper. Stir in 1 egg.
  6. Use a full tablespoon to portion out balls, and shape them with your hand. Set them out on a baking tray and refrigerate for at least 2 hours (and up to overnight), so they don’t fall apart when you fry them.
  7. Set up crumbing station with the bread crumbs in one dish and the other two eggs in the other. Whisk to blend the eggs, and season with salt and pepper. Dip each ball in the egg, let the excess drip off, and roll it in the bread crumbs.
  8. Heat up a deep fryer or deep frying pan with oil to 190C. Fry the croquettes for exactly 3 minutes until golden brown, then let them drain on a paper towel. Enjoy!

Serve with your favourite dipping sauces!