Tag Archives: white wine

Alder Smoked Kingfish

Ingredients:

  • 60 ml (4 tbsp) Olive Oil
  • 1 clove Garlic, minced
  • 2 ml (1/2 tsp) Salt
  • 0.5 ml (1/8 tsp) ground Black Pepper
  • 30 ml (2 tbsp) Lemon juice
  • 120 ml (1/2 c) Dry White Wine
  • 2 ml (1/2 tsp) tsp dried Tarragon
  • 15 ml (1 tbsp) finely chopped Chives
  • Kingfish steaks – 1 kg (2 lbs)
  • Lemon wedges
  • Parsley

Directions

  1. Combine marinade ingredients in a bowl; olive oil, minced garlic, salt, pepper, lemon juice, white wine, tarragon and chives.
  2. Arrange Kingfish steaks in a single layer in a shallow glass pan.
  3. Pour marinade over fish, cover and refrigerate for an hour.
  4. Remove from refrigerator and let stand for 20 minutes.
  5. Preheat Bradley Smoker to between 100°C and 120°C (220°F and 250°F).
  6. Using Alder flavour bisquettes smoke/cook for approximately 1-2 hours, checking to make certain you do not overcook.
  7. Serve garnished with parsley and lemon wedges.

Recipe Compliments Bradley Smoker

Cold Smoked Clam Marinières with Spinach & Pasta

Ingredients

  • 800g Fresh Clams
  • 1 large Shallot
  • 1 clove Garlic
  • ½ tsp Salt
  • 30g Butter
  • Small glass of White Wine
  • 3Tbsp Double Cream
  • 250g fresh Pasta
  • 100g Baby Spinach Leaves

Directions

  1. 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.
  2. Remove from heat immediately and place in colander, reserving the clam liquid.
  3. Lay the clams in shells across a foil covered Bradley rack.
  4. Smoke in your Bradley Smoker for 10 minutes using your choice of Bisquettes, remove and set aside. 
  5. Peel and finely chop a large shallot and crush a large clove of garlic and mix with salt to a paste.
  6. 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.
  7. Add White Wine, increase the heat, and reduce to syrup.
  8. Add the reserved clam juice and reduce again over high heat to half its volume.
  9. Lastly add the Double Cream and reduce by a third, then return the smoked clams to the pan.
  10. After 2 minutes turn off the heat and place a lid over to keep warm.
  11. 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).
  12. Drain and season liberally with black pepper before turning in the clams and sauce.
  13. Divide between 2 warm pasta bowls and serve immediately.

Recipe Compliments of Bradley Smoker UK

Stuffed Roast Chicken on the Cobb Cooker

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:

  1. 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.
  2. Combine the remaining ingredients in a bowl and add in the onion mixture.
  3. Use to stuff the chicken.
  4. Rub the chicken with oil, then sprinkle with seasonings.
  5. Pour the Water/Wine or Chicken Stock into the moat, fit the Grill and heat covered for 2 minutes.
  6. Place chicken breast side down on the Grill, cover and cook for 1 1/2 hours, turning after 50-60 minutes.
  7.  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.

Recipe Compliments of Cobb UK

Photo Compliments of Taste of Home

Snapper with Tomatoes and Olives on Cobb Cooker

Serves 2

Ingredients

  • ¼ cup Extra Virgin Olive Oil
  • 1 medium Yellow Onion, peeled and thinly sliced
  • 4 x 8oz boneless Snapper Fillets
  • ¼ cup Dry White Wine
  • 1 x 14oz can diced Tomatoes
  • ¼ cup Black Olives, pitted and halved
  • ½ bunch Parsley, chopped
  • Pinch of Red Pepper flakes
  • Salt

Directions

  1. Prepare the Cobb, light a Cobblestone and wait a few minutes until it has turned grey.
  2. 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.
  3. 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.
  4. Partially cover until fish is just cooked through, approx. 10 minutes, spooning sauce over fish occasionally whilst cooking.
  5. Remove fish and simmer sauce until it is thickened slightly, about 3 minutes.
  6. Pour over fish and sprinkle with remaining parsley, enjoy.

Photo and recipe, adapted to suit Cobb Cooker, compliments of The Comfort of Cooking

White Wine Mussels on the Cobb

Ingredients

Serves 4

  • 1kg fresh Mussels (2.2lbs), cleaned (remove the beard) and scrubbed
  • 3 large Spring Onions
  • 1/2 Onion, peeled and chopped
  • 2 fat Garlic cloves, peeled
  • 1 fresh Red Chilli
  • Handful flat-leaf Parsley
  • +-150ml Dry White Wine (5.2oz)
  • 2 tablespoons Crème Fraiche/Fresh Cream (1oz)
  • ½ Lemon
  • 2 tablespoons Olive Oil (1oz)

  1. Prepare the Cobb with the frying dish and heat for 7 minutes, lid on.
  2. Add olive oil and sauté the onions, garlic, and chilli for 3 minutes.
  3. Bring the wine to the boil with the onions, garlic and chilli.
  4. Add the mussels and the cream.
  5. Place the lid on and steam in its own juices until the mussels are open.
  6. Discard any that did not open.
  7. Top with roughly chopped parsley and a squeeze of fresh lemon juice.

Recipe from Cobb Australia