Toss the Shrimps/Prawns in the remaining Cajun Seasoning and place on a smoker rack and smoke until they turn pink. This can take 30-45 minutes, depending on their size.
Assemble the Subs by spreading some of the cajun mayo in each bun and top with shrimp, tomatoes and lettuce.
Serve and enjoy!
Variation:
Note:
The shrimp in this recipe can easily be grilled instead of being smoked.
Heat
grill to high heat. Toss the shrimp in the Cajun seasoning. Place the shrimp on
the grill grate and cook for about 3 minutes. Flip and cook another 3 minutes
or until done.
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.
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.
At the same time, place tomatoes in a small oven proof dish, sprinkle with seat salt and fill with olive oil.
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.
Spoon the wilted spinach leaves into each half of the tomatoes, keep warm.
Cook beans in salted boiling water for 3 minutes, drain and toss with a little of the olive oil from the tomatoes. Keep warm.
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.
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.
Serve venison steak over rosti, surround with vegetables and some sauce.
Cook your rice in
the moat and your curry in your Cobb at the same time.
Serves 4
Ingredients
2 Tbsp Olive Oil
1 ½ Onions, chopped
1 Green Pepper, chopped
2 Cloves Garlic, chopped
2 tsp Ginger
2 tsp Curry Powder
1 tsp Lamb Masala Paste
600g Stewing Lamb, cubed
1 Tbsp Flour
2 Tomatoes, diced
1 cup Beef Stock
3 Potatoes, peeled and cubed
Salt and Ground Black Pepper
Directions:
Prepare your Cobb Cooker with the Wok Pan and heat for 5 minutes with the lid on.
Add the oil, onion, green pepper, garlic, ginger, masala paste and curry powder and fry for 5 minutes until the onion is browned.
Toss the meat in the flour, add to wok and brown.
Add remaining ingredients, stir and cover with lid and cook for 2 hours, or until eat is soft, stirring lightly every 15 minutes and checking there is enough fluid.
Place the Frying Dish and the dome lid on your COBB and let it heat up for at least 5 minutes. Heat the oil in the frying dish.
Add the onions and garlic and fry for 10 minutes with the lid on until the onions are soft and translucent.
Mix the cumin, coriander, paprika and chilli into the mince and add to the onions in the pan, stir, making sure to break up any lumps.
Fry for about 10 minutes, stirring occasionally.
Keep the lid on to maintain a high temperature.
Add the carrot and red pepper and fry for another 5 minutes (lid off).
Pop in the tomatoes, tomato paste, beans, vinegar, lemon, sugar, salt and pepper. Stir to combine and add more seasoning to taste. Bring the mixture to the boil, then cook for about 20-30 minutes (lid off), stirring every now and then to make sure it doesn’t burn on the bottom.
Remove from the COBB and serve straight from the pan with sour cream or full fat plain yoghurt and fresh coriander.
PS
– The dish does not need them, but serving it with nachos chips adds great
texture and a slightly more hands on approach to eating this fabulous dish!
Set up your Cobb Cooker and light a Cobblestone, once it is grey place the Frying Pan in place. (Don’t forget to use an oil-based spray on the frying pan to prevent sticking)
Put the dome over the top and leave to heat for 5 minutes.
Crack 4 eggs into a bowl and begin to whisk. Add half of the chives and add a pinch of salt (optional) and pepper. Whisk ingredients together until combined.
Pour egg mixture into the hot frying pan. Make sure that the entire bottom of the pan is covered with the egg. Put the dome lid on and check up every couple of minutes to make sure it does not cook all the way through.
When the sides start to cook through and the middle is still slightly runny, add half of the sliced mushrooms, tomatoes and cheese to one half of the mixture then close the Dome Lid again
Cook the omelette for another 10-20 seconds or so making sure to check that it’s not burnt on the bottom, and then carefully, with your spatula, lift the other side of the omelette and fold it to cover the mushrooms tomatoes and cheese.
Slide the omelette onto a nice, clean plate.
Repeat above steps for the remaining eggs and the rest of the ingredients.
At last we have sunshine and warmth, and what
better way to kick off the BBQ than some delicious dips? For vibrant colour and
flavour this one is difficult to beat…
For a more intense flavour, grill the peppers and
chilli prior to smoking – this means grilling to black, if you don’t grill as
harshly as this the skins will not come off. Also, if you fail to cover
completely in plastic, the skins, again, will not come off. This much I know
from bitter experience and I have explained the method at length below.
Whilst the vegetables are smoking, you can also smoke some sea salt to season this and for later use – keep in a separate, labelled, jar.
Meanwhile, preheat the grill to hot. Place the peppers and chilli on a roasting tray and grill until the skin blackens, turning occasionally until the entire surface is blackened and the peppers are collapsing. Transfer immediately to a plastic bag, loosely fasten and leave until cool enough to handle. Now remove the skin (it will come away easily) and then split the soft flesh to remove seeds and core, discard. After similarly removing the skin from the chilli you may wish to leave the seeds, or at least some of them, for a good heat to the dish. Place the flesh of the chilli and peppers in a shallow bowl.
Make a small incision through the skin of the tomatoes at the top, and bottom. Place in a bowl and scald with boiling water. After 3 minutes, drain the tomatoes and peel away the skin, which will by now be loosened. Cut each in half and push out the seeds with your thumbs, discard. Add the tomato halves to the red peppers and chilli, drizzle with some of the olive oil and transfer to a shelf in the Bradley Smoker. Smoke for up to an hour (I smoked mine for 30 minutes, but then I like a subtle smokiness to mine).
Place the smoked pepper, tomatoes and chilli into a small food processor and add the garlic, together with the lemon juice, salt, pepper and the remaining olive oil. Process to a thick paste then add chopped parsley and check the seasoning, adjust if necessary. The dip should be allowed to mellow for a few hours before serving with hot pitta breads and other mezze dishes.
Heat the olive oil in a cast iron pot, or deep cast iron pan.
Add ground beef, garlic, and onions to the pan.
Once the beef is browning and the onions have become translucent add the tomatoes, tomato sauce, paprika, basil, oregano, salt and pepper, and stir together.
Leave to simmer for 5 minutes, stirring occasionally.
Remove cast iron pot from stove, and place in preheated smoker.
Smoke for 1 – 1½ hours, stirring occasionally.
While sauce is smoking, prepare the pasta of your choosing (as per the instructions). You can never go wrong with the classic spaghetti.
When sauce is finished smoking, remove from smoker and stir in butter.
Drain pasta, once cooked, and serve with your freshly smoked Bolognese sauce.
Place the mince, onion, garlic, Worcester sauce and herbs into a bowl and mix together with 2 T olive oil. Season well with salt and pepper.
Roll them into small meatballs.
Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
Place the Deep Frying Dish on to the Cobb and close the dome lid, wait for 5-10 minutes for it to heat up nicely.
Remove the dome lid and add a glug of oil. Place the meatballs in the pan and brown them evenly making sure not to overcrowd them.
Remove the meatballs and set aside.
Then add the tomato tins, chilli (optional) and the sugar, along with a good splash of your choice of wine (the wine is optional).
Give it a good stir and close the lid for 10 minutes. Then remove the dome lid and add the meatballs. Let it simmer, stirring occasionally for another 10 minutes (dome lid off) and season to taste.
Enjoy this with some fresh crusty bread to mop up the sauce – a great one for the whole family.
