Oh hello October you cheeky devil, you steal away summer like a thief in the night, and then slap us round the face with the threat of winter……
But we fight back, we keep the BBQ fires a burning….
I caught these lovely mackerel on a recent bouncy boat ride, and rescued a large number from being destined as lobster pot bait, so what better way of using them but hot smoking them to an amber burnish.
I cured them for 24 hours in 50/50 salt sugar mix, rinsed this off and allowed to dry for an hour uncovered in the fridge before smoking with Silver Birch for 40 minutes in a barrel BBQ. I hope you enjoy the video.
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.
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.
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, 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.
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.
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.
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.