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Ingredients 2 X Large Snapper or Bream Brining 1 litre water 200g Non-iodised sea salt 100g Soft brown sugar Optional Fish Brine Ingredients Bay leaves Finley chopped onion Dill fresh and dried Crushed black pepper corns Crushed Garlic Fresh or … Continue reading
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Ingredients 1 ½ pounds skinless fresh Snapper Brine ¼ cup Honey ¼ cup coarse Salt (kosher or sea) 1 tablespoon freshly cracked Black Peppercorns 2 Cloves 2 Allspice Berries 1 Lime, zest removed in strips, fruit cut in … Continue reading
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Ingredients Sliced Kingfish fillets Bradley Cure (Maple/Sugar or Honey) Maple syrup Directions Lightly Sprinkle Bradley Maple cure over fish fillets Rub in Maple syrup on fillets and refrigerate overnight Smoking Method Preheat the Bradley Smoker to between 65°C and … Continue reading
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Fresh Mango Salsa Ingredients 2-3 Medium Mangoes, diced ½ cup Coriander leaves, chopped ½ Red Onion, finely diced 1 medium Red Pepper, diced 1 small Chili, finely sliced (optional) 1 clove Garlic, minced (optional) Juice of 2 Limes ¼ cup … Continue reading
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Nothing brings out natural flavour of salmon like the slow heat of the smoker. Serves 4 Prep Time: 15 minutes (plus 3-4 hours of marinating). Ingredients 4 salmon steaks 1 1/2 cups Italian vinagrette salad dressing Bradley Flavour … Continue reading
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Serves 4 Ingredients: 600g Hake/Hoki fillets 300g Potatoes, washed 1 Tbsp Chives, chopped 1 Tbsp Coriander, chopped 1 Tbsp Parsley, chopped Zest of 1 Lemon 1 tsp Lemongrass, finely chopped 1 Tbsp Plain Flour Olive Oil 80g Butter 1 cup … Continue reading
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The dark meat of the tuna will be pink even when it is fully cooked, and this meat will taste a little like cured ham. You may use any size of fish, or you may mix different sizes of tuna. … Continue reading
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This is an easy appetiser for any occasion. Awesome… Ingredients Scallops Streaky Bacon Toothpicks Directions Wrap each Scallop with a rash of streaky bacon and secure with a toothpick Pre heat Smoker to 200°F. Use any smoke flavour … Continue reading
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Smoked Salmon with Orange Hoisin Glaze Ingredients 1 large Salmon fillet, about 2 pounds ½ cup Hoisin Sauce 2/3 cup Orange juice ½ cup Honey 1 ½ tbsp Sriracha Sauce 2 tbsp Sesame Oil 1 tsp Garlic powder 1 tbsp … Continue reading
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Ingredients 8-12 large Scallops, abductor muscle removed Salt & Pepper 1 bulb Fennel, thinly sliced 1 stalk Celery, thinly sliced 1 Apple, julienned Mint Vinaigrette 1 ½ tsp Sugar 2 Tbsp Lemon juice 1 Tbsp Apple Cider Vinegar ¼ … Continue reading