Archive for September, 2013

Smokie and Black Pudding Linguine

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Abroath smokies are wonderful creamy smoky hot smoked haddock that are a real treat, as you open them from their wrapping you get a hit of real woodsmoke, peel away the golden skin and you reveal the soft creamy flakes of fish….

They are wonderful just as they are picked at with smoky fingers, or lavish them in this simple pasta recipe.

Gently soften a finely chopped shallot and garlic clove in a little olive oil. Set some Linguine cooking as per the packet to al dente enough for 2.

Flake the the flesh from the smokie into the onion and garlic, and fine zest of half a lemon and warm through, add 3 tbsps of creme fraiche, a good grind of black pepper, a handful of finely chopped flat leaf parsley and chives.

Using tongs remove the pasta from the water and into the sauce, splash a little of the pasta water in too, stir through, and top with some crisp crumbs of Stornoway black pudding that have been dry fried in a pan, a squeeze of lemon, a little olive oil, and a little grated parmesan.

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Scallop, black pudding and fig skewers

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This skewer recipe utilizes the well loved pairing of scallops and black pudding, with the less common fresh fig, instead of the usual apple sauce, and I have to say it’s a bit of a winner. Figs are wonderful and in season at this time of year.

Simply skewer alternately plump scallops, quarters of fresh fig, and cubes of black pudding, crisp up over a hot BBQ grill for a few minutes each side, until the scallops are browned on the outside but still slightly undercooked through, (how I like them best) and the fig and black pudding crisp on the outside.

Season with a little coarse sea salt and freshly ground black pepper and a squeeze of lemon juice.

I served mine with a crisp salad and a piece of olive oil drizzled bruschetta. The flavours worked perfectly together, sweet plump scallops, crispy black pudding and juicy sweet caramelised fig.

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Irish Oak Cask Cold Smoked Trout

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I’ve given you the technique for hot smoked salmon in the previous post, and the second part in the video series is Irish Whisky Oak Cask Smoked Trout. I smoked the fish in a Peetz hot and cold smoking cabinet from GardenGiftShop and Smokai Cold Smoke Generator.

The Loch raised trout really was salmonlike but slightly more delicate and perfect for cold smoking.

The process is detailed in the video below, but is basically cure in 50/50 coarse salt and sugar for 8-10hours, rinse and pat dry with kitchen towel, leave in fridge uncovered for at least 8 hours for a pellicle (sticky surface layer) to form, then cold smoke at 20degC or less, leave wrapped in a fridge for 24 hours for the smoke flavour to develop and permeate the fish. Slice thinly and enjoy!

 

Hot Smoked Salmon

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Hot smoked Salmon, burnished smoky outside moist and flaky inside, a real treat. I smoked this prime cut salmon fillet in a Peetz smoking cabinet from Garden Gift Shop also using their Smokai cold smoke generator and Irish whisky wood chips from my friend Quinzil at  BBQ MasterClass

The video below details how I hot smoked the salmon. Has been a while since I have made a video for the blog, hoe you enjoy it.

Let me know if you have any questions, or if you have a go yourself.

 

 

My Sons First Fish

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I took my 4 year old son fishing for the first time this summer. The excitement beforehand was huge, we sent time making his first fishing rod out of a garden cane.

The day of the big fishing trip came, and we visited our local trout fishery with hopes of getting a big one. The line was wetted eagerly and within a short time a monster of a rainbow trout smashed into the lure. The yelps of joy from my boy were a pleasure to hear, and assistance was provided as necessary.

The fish played out an immense battle but was eventually banked.

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The decision on whether we would eat said fish was made with due respect, and the fish was quickly dispatched with a knock to the head.

A further 2 denizens of the deep followed. All in all a wonderful days fishing.

We discussed how best to cook the fish and my boy made me proud by suggesting a BBQ.

Cooked simply with a squeeze of lemon and grilled on the tuscan grill, they were devoured with gusto.

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Chilli Squid and Avocado Salad

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I’ve been enjoying a lot of grilled avocado this summer, the contrast of tastes smoky and creamy work really well together, and it’s been a real revelation for me. I’ve teamed the grilled avocado with chilli squid for this quick little recipe.

You need a red hot grill close to the coals to get the char on the squid without overcooking.

Score the squid tubes diagonally to stop them curling up and brush with the chilli sauce of your choice, I went for the Ribmans Holy F*ck, but also used a sweet chilli sauce for my wifes squid, they were both delicious.

I placed the squid and avocado on the grill for a couple of minutes each side, I squeezed a little lemon juice over both while cooking.

Transfer to the serving plate, and slice the squid into rings, scoop out the avocado and slice. Serve with a lovely fresh garden salad.

 

Dirty Ribeye Roast

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You’ve probably gathered by now that I’m pretty sold by the Dirty method of cooking beef, you get the best salty herby crust and can cook to rare juicy perfection on the inside. I urge you to try it….

This was a 4kg Ribeye Roast that was 40 day dry aged from Andrew Gordon Butchery in Aberdeen, taken out of the fridge a couple of hours previously to come up to room temperature. I popped the whole joint just straight on some red hot lumpwood charcoal for a few minutes each side until crusted up perfectly on the outside.

I then placed the beef on the grate indirectly away from the coals at 150degC, brush the joint generously all over with my special “Dirty” baste as follows.

Blitz up a generous sprig each of fresh thyme, rosemary and flat leaf parsley, a couple of garlic cloves of garlic, a couple of tablespoons coarse rock salt, a good few glugs of olive oil and 2 anchovy fillets.

Smoke  indirectly with the lid down until the internal temperature of the beef reaches 45-50 deg C for rare or around 55 deg C for medium rare.

Mine was pulled at 45 deg C and allowed to rest until the temperature reached, and carved, served simply with a good salad and a glass of bold red wine.

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.

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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