Tag Archives: Red Pepper

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

Bradley, Seafood, Vegetables

Smoked Tuna Cakes

Ingredients

  • 1 Albacore tuna loin

For tuna cakes 

  • 1 cup Bread Crumbs
  • 2 Celery Sticks, minced
  • 1 Onion, minced
  • 1 Red bell pepper, minced
  • 5-6 Spring Onions, chopped
  • 1 Tbsp Sriracha (Hot Chilli Sauce available at most supermarkets)
  • 1 Egg
  • ¼ cup Mayonnaise
  • Juice and zest of 1 Lime
  • 1 tsp Soy Sauce
  • 2 Tbsp Olive Oil (for cooking)
  • Bradley Flavour Bisquettes – Alder

For Marinade 

  • 3 Tbsp Brown Sugar
  • 1 Tbsp kosher Salt
  • 1 Tbsp Soy Sauce
  • 1 cup Water

DIRECTIONS

  1. Combine together ingredients for marinade and stir until dissolved.
  2. Cut tuna loin into 3 inch wide pieces and marinate for 30 minutes.
  3. Preheat Bradley Smoker to 140°F (60°C).
  4. Smoke tuna for 1 hour with Alder Bisquettes.
  5. Remove tuna from smoker and flake with a fork.
  6. Mix all ingredients until thoroughly combined.
  7. Hand press into patties, if patties are too dry and aren’t sticking together well then add more mayonnaise. If they are too sticky then add more bread crumbs.
  8. Heat olive oil in a large skillet over medium heat and add tuna cakes.
  9. Cook about 4 minutes per side until golden and crisp.

Recipe by: Lena Clayton

Bradley, Others, Vegetables

Marinated Smoked Black Olives

Cold Smoke Adaptor

Ingredients:

  • 2 x 6oz or 8oz cans Ripe Black Olives, Pitted and packed in water
  • ¼ cup Balsamic Vinegar
  • 1 to 2 Tbsp Cider Vinegar (adjust to how tangy you like it)
  • 2 Tbsp Extra Virgin Olive Oil
  • ½ large Yellow Onion, cut root to stem and sliced very thin
  • 2 medium cloves Garlic, sliced very thin
  • 1 tsp Worcestershire Sauce
  • Pinch Dry Crushed Red Pepper Flakes
  • Salt and Pepper to taste

(Recipe can be easily doubled if you have more olives)

Directions

  1. Drain olives and spread them out on a few layers of paper towels and allow to air dry for 30 minutes.  Lightly coat the olives with olive oil (very thin film).  Using the Cold Smoke Adaptor on the Smoker, cold smoke for 2hrs.  Pecan, Apple or Maple bisquettes work well.
  2. While olives are in the smoker: in a small bowl mix all ingredients except onion and garlic.  When ingredients are well blended, taste and adjust seasonings.  Add the onions and garlic (adjust quantity of these to taste), finally blend in the smoked olives.  Place all ingredients into an air tight, non-reactive container, eg mason jar. If olives are not fully submerged, add more balsamic vinegar and olive oil (2 parts balsamic/1 part oil) and adjust the cider vinegar if necessary.
  3. Let sit in a cool area of the room for 24 hours, stirring/shaking occasionally.  Then transfer to refrigerator and for best results let them marinade for 2 more days, the flavour increased the longer you leave.  Remove from fridge and allow to sit at room temperature for 20mins before serving.
  4. Olives can be stored in fridge about 2 weeks.

Variations:

  1. If you like you can mix black and kalamata olives, or any combination of mixed olives.  If you use green brined olives, be careful about adding extra salt.
  2. Stuff the olives with cheese, pieces of ham, or even nuts prior to smoking and/or marinating.
  3. Use sliced fresh ginger in place of garlic.

Compliments of Bradley Australia