Rinse the Clams and check all are firmly closed after being swirled in clean water. Drain and place in a pan over medium/high heat with a lid on and toss occasionally until they have opened (probably a couple of minutes). Do not overcook, as they will go rubbery.
Remove from heat immediately and place in colander, reserving the clam liquid.
Lay the clams in shells across a foil covered Bradley rack.
Smoke in your Bradley Smoker for 10 minutes using your choice of Bisquettes, remove and set aside.
Peel and finely chop a large shallot and crush a large clove of garlic and mix with salt to a paste.
Melt the butter in a saucepan and add the garlic/salt mix and shallots and cook over low heat for 4 minutes until softened but not coloured.
Add White Wine, increase the heat, and reduce to syrup.
Add the reserved clam juice and reduce again over high heat to half its volume.
Lastly add the Double Cream and reduce by a third, then return the smoked clams to the pan.
After 2 minutes turn off the heat and place a lid over to keep warm.
Fill a pan with salted water and bring to the boil. Add the fresh pasta and spinach leaves and cook as per pasta packet instructions (2-3 minutes).
Drain and season liberally with black pepper before turning in the clams and sauce.
Divide between 2 warm pasta bowls and serve immediately.
Adding liquid to
the moat is an option when roasting any type of meat or poultry. The liquid
adds flavour and moisture to the meats. Stuffing ingredients may simply be
combined and used, but you may prefer to fry the onion first.
Serves 4-6
Ingredients
1 x 1.5 kg (3lb) chicken
Oil
Salt and freshly ground black pepper
250 ml (1 cup) water, wine or chicken stock
(optional)
Stuffing
Ingredients
1 Tblsp Oil
1 medium Onion, chopped
100 g (3 oz) Mushrooms, chopped
4 tsp chopped Parsley
1 tsp Oregano
1 cup fresh White Wine
Breadcrumbs
1 Egg
2 tsp Soy Sauce
Salt and freshly ground Black Pepper
Directions:
First make the stuffing. Prepare your Cobb Cooker, light a Cobblestone and heat oil in Wok, add onion and cook for a few minutes, then add the mushrooms. Stir to coat with the oil, then cover and cook for 5 minutes.
Combine the remaining ingredients in a bowl and add in the onion mixture.
Use to stuff the chicken.
Rub the chicken with oil, then sprinkle with seasonings.
Pour the Water/Wine or Chicken Stock into the moat, fit the Grill and heat covered for 2 minutes.
Place chicken breast side down on the Grill, cover and cook for 1 1/2 hours, turning after 50-60 minutes.
Serve plain or with Mushroom Gravy Serves 4-6
Variation
Simply rub the chicken with a mixture
of 4 tsp Italian olive oil and 1 tblsp lemon juice, then sprinkle with salt and
pepper or your favourite spice. Cook the chicken as above.
Prepare the Cobb, light a Cobblestone and wait a few minutes until it has turned grey.
Heat the oil in a Frying Dish (Wok) and add onions, stirring occasionally, until onions are fragrant and slight soft. Add Snapper, skinned side up, and cook until lightly golden on outside, approx. 3 minutes. Turn fish over and cook other side 2 minutes.
Add wine, tomatoes, olives, half of the parsley and red pepper flakes to the pan with the onions and fish. Season to taste with salt and bring to simmer.
Partially cover until fish is just cooked through, approx. 10 minutes, spooning sauce over fish occasionally whilst cooking.
Remove fish and simmer sauce until it is thickened slightly, about 3 minutes.
Pour over fish and sprinkle with remaining parsley, enjoy.
Photo and recipe, adapted to suit
Cobb Cooker, compliments of The Comfort of Cooking
