Archive for July, 2012

Sourdough Pizza

Cooked in a wood fired pizza oven or super hot indoor oven and topped with your toppings of choice, mine was napoli salami and pepperoni, basil and mozarella.

The dough puffed up lovely and gave a nice crisp crust, not quite as puffy as much usual dough, but good nonetheless, and with a great depth of flavour.

Enjoyed with a lovely cold Italian lager now that summer has finally arrived!

Slow cooked smoked Texas style beef brisket

If there’s one thing that I’m getting renowned for on these pages it’s serving up a large slab of slow cooked, smoked meat, cooked with a thick smoky outside and lovely moist meat. You may have noticed that I like to cook that kind of food occasionally….

This slow cooked, smoked Texas style beef brisket was enjoyed on a rare pleasant evening in the garden, with a home made slaw, and a nice bottle of Malbec……

……so……

….where is the recipe, you may ask?

…..well……

…the observant among you may have noticed this is a review, rather than a recipe.

Smoked and barbecued food is BIG news in the food world, and American style BBQ is set to become huge in the UK (my prediction) you may have noticed the recent addition of these BBQ style foods that have appeared on the shelves of Waitrose stores across the UK, now I’m not a huge fan of supermarkets, especially for meat, but Waitrose seem to be hitting the growth of BBQ with these products, I also noticed a rack of ribs.

The packaging hides the very anaemic fatty piece of brisket, it really didn’t look very promising, and I really was getting ready to slate it, but I followed the instructions 35 minutes in a moderate oven, you could also BBQ it.

Now a real slab of brisket cooked on a BBQ and slow smoked, takes a lot of effort, 12 hours + of slow cooking, rubs, injections etc. and when done well is considered to be one of the pinnacles of BBQ, it really isn’t easy though.

I have a slab of brisket that I will shortly be giving the full treatment.

So I guess you want to know how the Waitrose brisket turned out….

Well it really was quite good, ok maybe a little dry, and lacking in some of the complexity and tastes in a true BBQ brisket, but it was tender, had a reasonable bark (crust) spicy and smoky, and we really had a nice meal. So….35 minutes and 12+ hours, obviously they are a different animal, but if you want a quick easy meal with a nice slab of brisket for around £6 you can’t go wrong really.

What do you think??

Fab Irish Foodie Holiday

This wonderful meal of salmon and shrimp, with Dillisk (dried seaweed) and the obligatory Guinness was a wonderful taste of an amazing place, we loved our recent holiday in South West Ireland, we stayed just outside Cork City, and visited the inspiring English Market, with the best range of seafood I have ever seen.

We visited Frank Hedermans smokehouse, and had perfect beech smoked salmon, which we enjoyed thickly sliced onto sourdough with dillisk (dried seaweed) and the obligatory Guinness.

Mahon Point Farmers Market was inspiring, the range and quality of local produce was stunning, we had wood fired pizza, and the best coffee I have ever tasted. It was great to meet some lovely people who are so passionate about the food they produce. We picked up lots of treats, but our favourite was the Free Range Bacon and Sausages from Woodside Farm, which we loved as a gut busting brunch before we left.

The restaurants we visited were proud of their local produce, but none more so than Kevin Aherne’s Sage in Midleton, where we were welcomed as family, had some stunnigly good local caught Sea Trout, and it was wonderful to see young families tucking into such great food.

We met some lovely people who were rightly proud of their food and county, and I can heartily recommend you visit them and see for yourself.

A birthday treat….a whole salmon on the BBQ

My son has always loved fish, and when we asked him what he would like to eat for his 3rd Birthday, we weren’t at all surprised when he said salmon.

Now I have a bit of history in not doing things by halves, I’m thinking a whole hog roasted for his first birthday, a new pizza oven and 40 pizzas for his second birthday, so really a few salmon fillets, or even a side of salmon weren’t really an option. It had to be a whole salmon.

The fish I procured was a bit of a monster in size, and wouldn’t fit in my indoor oven, so I made use of my home made oil drum BBQ/smoker that tends to get used for our larger events. I’ve recently lined it with recycled storage heater bricks to improve it’s heat retention.

I placed the huge fish on a piece of jumbo sized foil, slashed the sides a few times, and placed a slice of lemon and a bay leaf in each slash. I stuffed the cavity with lemon slices, bay leaves and some branches of fennel, a bit of salt and pepper inside and out, and a good glug of white wine, one for the fish, and one for the chef. I wrapped the fish up forming the foil into a tent, but crimping the foil tightly to seal.

I popped the fishy package on the BBQ away from the coals and shut the lid. I cooked this for 45 minutes before checking the fish was cooked, it flaked lovely, but was incredibly moist and prefectly cooked. I served it with a big bowl of home made coleslaw, and a pile of buttered new potatoes.

My son was over the moon with this, and everyone enjoyed being able to tuck in, we were so lucky with the weather, and were blessed with an afternoon of sun.

BBQ bacon wrapped black pudding

Black pudding…..check……Bacon……check…..BBQ sauce…..check

This one will make a lot of people happy guaranteed!

I managed to get a lovely whole black pudding, wrapped it with back bacon, to be honest I think some streaky would have been better, but hey, it worked, I popped this lovely parcel on a medium hot BBQ cooking indirectly over coals for five minutes, then flipped over on top of the coals and cook until the bacon is starting to crisp, the pudding may well split a little, but that’s ok, brush on a little BBQ sauce of your choice, flip once more and and brush again cook a couple of minutes more, and slice into thick chunks, grab yourself a slice or two and retreat to a safe distance while your guests dive in…..

You could do a whole one for yourself if you are so inclined, and I think next time that’s exactly what I will do. Chefs perk.

Yippeee! I’ve finally cracked Sourdough Bread.

Well I’ve finally achieved it, after numerous attempts to get a good starter going, and varied success at baking a beautiful sourdough loaf, with them being either too sour, or not rising. I can finally reveal a Sourdough loaf that I’m over the moon with.

I was given a great sourdough starter by J.B. at The Railway at Honiton, who assured me it was lively and had great taste….

I set about making some bread with it, using the River Cottage Sourdough Bread recipe, knowing that  the best way to achieve a great loaf was slowly, I knew this would work for me. I replaced 100g of the white flour with an equal amount of light rye, to add a further rustic slant and also increased the amount of water, as I like higher hydration doughs. I allowed it to prove during the day, and then shaped and let it rise for a second time on a flour dusted linen couche.

I popped it into a blazing hot oven for 15 minutes and then turned the temperature down as in the recipe. I allowed the bread to cool before tasting the result, we slathered the slices with creamy yellow devon butter, heaven.

Grillstock 2012 a little something to make your mouth water

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours