Hot Smoked Salmon with Dill, Horseradish & Spring Vegetable Pasta

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Ingredients for Curing 700g side of Salmon 40g Salt 30g Unrefined Molasses Sugar 500ml Hot Water Directions Mix together salt and molasses sugar in the hot water. Allow to go completely cold and immerse Salmon for 1 hour. Rinse Salmon … Continue reading

Fresh Seafood Salad Pot on Cobb Cooker

 

Serves 6

Ingredients:

  • 1 pack of Asparagus
  • 12 Prawns, cleaned
  • 1 pack of Baby Calamari
  • 2 cloves Garlic, sliced
  • 1 Lemon
  • 1 pack of Mixed Salad Leaves
  • 1 punnet baby Tomatoes, sliced in half
  • 1/2 Chorizo Sausage, sliced
  • Cajun Spice
  • Olive Oil
  • Salt
  • Pepper

 

Directions:

  1. Prepare your Cobb Cooker, light a Cobblestone and wait a few minutes until it has turned grey.
  2. Place the Griddle accessory onto the Cobb and close the lid for 5 minutes so it can heat up.
  3. Toss the prawns and calamari in the Cajun spices (in separate bowls).
  4. Place the asparagus onto the griddle and grill for a few minutes – take care not to overdo them. Remove and set aside.
  5. Place some oil onto the grill and add the prawns and Chorizo. Cook them for 5-7 minutes a side, turning once. Set aside.
  6. Remove the griddle and add the Deep Frying Dish and close the dome lid to let it heat up for 5-10 minutes.
  7. Remove the dome lid and add a nice glug of oil to the pan. Cook the tomatoes and garlic together, stirring for about 5 minutes, add the calamari and let it cook for about 5 minutes.
  8. Add the calamari, prawns and asparagus and let them warm through. Add the leaves just before it is time to serve and toss it carefully.
  9. Season with salt and pepper and serve right away in the pan.

 

Recipe Compliments of Cobb Global