Tag Archives: Spinach

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

Cobb Cooker Recipes, Vegetables

Spinach with Garlic & Onion on Cobb Cooker

Serves 4

Ingredients

  • 1 large packet of Baby Spinach or fresh Spinach with veins removed
  • 2 Garlic cloves
  • 1 Onion
  • Olive oil and Butter
  • Salt and Pepper

Directions

  1. Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
  2. Chop the onion finely and crush the garlic.
  3. Place the Deep Dish Pan onto the Cobb and close the lid for 5-10 minutes.
  4. Add a good glug of oil and about a tablespoon of butter, let the butter melt and add the chopped onion. Close the lid and let it cook for 5 minutes with the lid closed and then remove the lid.
  5. Sauté the onions until they start to soften and then add the garlic, stir and let the mixture caramelise – about 20 minutes.
  6. When the onions are ready, add the spinach and season with salt and pepper.
  7. Place the lid on for 2 minutes and then remove – the spinach will have wilted almost completely.
  8. Stir it all together for a minute or 2 and it’s ready (you can add a further knob of butter for a bit of extra richness).
  9. Serve immediately as a side dish.

Recipe Compliments of Cobb Global