Advertisements
RSS Feed

Tag Archives: barbecue

Hot Smoking Salmon

A while back I discovered how easy it was to hot smoke salmon. I love cooking  salmon – grilled or baked – and I love eating traditional smoked salmon, or cold smoked.

Hot smoking is kind of a cross between cooking and cold smoking. You apply smoke during the cooking process to give the salmon a lovely woody, smoked flavour.

I’ve posted a few hot smoking recipes before. Here’s the how-to of easy hot smoking and some of the recipes using hot smoked salmon.

How to hot smoke salmon:

All you need is an aluminium foil container, aluminium foil, a cake (wire) rack, some wood smoking chips, and a barbecue and you are right to go!

Ingredients 
A few sprigs of fresh rosemary and/or sage leaves 

Salmon fillets, skin on

Sprinkle of sea salt

Sprinkle of sugar

1-2 teaspoons chili paste or sambal oelek (or leave out if you prefer)

Olive oil

Method
Preheat your barbecue to high. You will need a large aluminum foil container, readily available at supermarkets. It should be big enough to hold the size of the fish fillets you are going to smoke. You will also need a wire rack, the kind for cooling cakes on, that will fit inside the container.

Line the base of the foil container with wood smoking chips. These chips (usually hickory) are available at barbecue supply stores or hardware stores. Scatter the rosemary and sage over the wood chips.

Place the wire rack inside the container, so it sits about halfway down.

Sprinkle the salmon fillets with salt and sugar and rub with the chilli paste and a drizzle of olive oil. Put the fillets skin side down on top of the wire rack.  

Cover the container with a large piece of aluminium foil, that’s been doubled over. It should completely cover the container. Using a metal skewer, pierce holes in rows across this foil lid. This is to allow the smoke to escape.

Place the container on the barbecue, turn down to a medium heat and put the top of the barbecue down. If your barbecue doesn’t have a top, you may have to cook for a little longer, as cooking with the top down captures more heat.

 Cook for 10 to 15 minutes – the time taken will depend on how well cooked you want your salmon and the presence/absence of a barbecue top. After a couple of minutes the container will start to smoke.

After the 10-15 minutes of cooking, turn the heat off and leave it to sit for 5 minutes before opening the container. This will allow the residual smoke to continue to penetrate the salmon.

You can always check the “doneness” of the salmon by cutting into it, but, like a barbecued steak you risk spoiling the look of it. However if you are serving to fussy eaters who like their fish cooked through, then it’s worth doing.

This is the basic method. You can serve the hot smoked salmon in a myriad of recipes – here a few pics and links to some recipes.

Hot Smoked Salmon Fillet with Jamie Oliver Coconut Rice and Greens
https://thequirkandthecool.com/2014/03/11/hot-smoked-salmon-fillet-with-coconut-rice-and-greens/

Hot Smoked Salmon Pasta: Jamie Oliver 5 Ingredients https://thequirkandthecool.com/2017/09/10/hot-smoked-salmon-pasta-jamie-oliver-5-ingredients/

Hot Smoked Salmon Club Sandwich – Jamie Oliver’s Comfort Food https://thequirkandthecool.com/2014/11/09/hot-smoked-salmon-club-sandwich-jamie-olivers-comfort-food/

Salmon Fillet with Spaghetti and Pesto https://thequirkandthecool.com/2014/01/26/salmon-fillet-with-spaghetti-and-pesto/

Hot Smoked Salmon, Pappardelle and Garden Greens Salad https://thequirkandthecool.com/2013/10/12/hot-smoked-salmon-pappardelle-and-garden-greens-salad/

Advertisements

Pizza on the Barbecue

Summer in Sydney is fast approaching, and it’s time to think about some different ways to use the barbecue apart from grilling steaks, chops and the obligatory snags!

Pizza on the barbecue is a great invention. I developed these recipes a while back, and they are so much easier than cooking pizza in a conventional oven. If you haven’t got a pizza oven, wood fired or otherwise, give the barbecue method a go! But you do need a barbecue with a hood, as this method relies on creating a really hot oven environment to cook the pizzas quickly.

Making pizza on the barbecue is really easy as I discovered when I made one for the first  time. I make lots of pizzas – home made is always nicest – but I was delighted with how quick and easy grilling the dough on the barbecue is.

You make a normal pizza yeast dough – then grill it for a minute each side on the bars of a very hot barbecue. Then dress the grilled pizza with your toppings of choice, place on a baking tray and heat on the barbecue on medium heat, with the hood down to simulate an oven.

Fresh, hot, grilled pizza made right in front of your friends! You could even do “make your toppings” with everyone customizing their own pizza!

Ingredients
Dough 

2 ¼ tsp dry yeast
1 cup warm water (40.5 – 46 degrees C)
2 to 2 ½ cups Tipo 00 flour, plus more for dusting
1 tsp sea salt
Extra-virgin olive oil

Toppings
Roast Pumpkin, Avocado, Cherry Tomato, Sugar Snap Peas, Spring Onion and Taleggio Pizza

1/4 butternut pumpkin, baked in pieces, skin on
1 avocado, sliced
A handful of cherry tomatoes, halved
A few sugar snap peas
2 spring onions finely chopped
A few slices of taleggio cheese
Rosemary sprigs to garnish

Pear, Artichoke and Blue Cheese Pizza

1 cup grated cheddar cheese
2 spring onions finely chopped
1 pear, sliced
2 -3 artichoke hearts, sliced
A handful of crumbled blue cheese (to taste)
Rosemary sprigs

Method
Pizza
Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in most of the flour and the salt, stirring until smooth. Continue adding the flour, 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.

Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Knead the dough until it is smooth, elastic and soft, but a little sticky, about 10 minutes. Shape the dough into a ball and transfer to bowl lightly oiled with extra virgin olive oil, turn to coat. Cover with cling wrap and let rise in a warm place until it doubles in volume, about 2-3 hours. Press it with your finger to see if it’s done; an indent should remain.

Remove the dough from the bowl, divide in half and shape each half into a ball. This quantity makes 2 small pizzas. Or leave as 1 ball for 1 large pizza.

Brush with more oil and set aside for 30 minutes.

Heat your barbecue to very high.

Stretch and shape the ball/s of dough into a rectangle or round – or any rustic shape! Brush the top/s with oil and sprinkle with salt and pepper. Let rest for 15 minutes. Place on the grill directly on the bars, oiled side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer.

Place the pizza/s on a baking tray and apply your toppings:

For the Roast Pumpkin, Avocado, Cherry Tomato, Sugar Snap Peas, Spring Onion and Taleggio Pizza:

Scatter over the roast pumpkin, avocado, cherry tomatoes, sugar snap peas, spring onion and taleggio.

For the Pear, Artichoke and Blue Cheese Pizza:

Scatter over cheddar cheese, spring onions, sliced pear, sliced artichoke hearts and crumbled blue cheese.

Return the pizzas to the barbecue, turn down the heat  to medium, close the cover and cook until the cheese has melted and the pears/veggies are crisp and a little charred – about 2 or 3 minutes.

Remove the pizzas from the barbecue and garnish with rosemary sprigs. Slice and serve piping hot!

Jamie Oliver Pizza

IMG_6106

IMG_6128

Here’s Jamie Oliver’s simple recipe for pizza dough. I love it and it’s always my go-to recipe when I’m in the pizza making zone!

 I use my barbecue with a lid and a temperature gauge as the oven. You can really heat up the barbecue very high and you get great crusty pizza.

Jamie Oliver’s recipe is really straightforward and easy to follow, and it freezes really well. I tend to make a batch of dough, then divide into portions to freeze. I can then defrost and make pizza whenever I like!

This is the link to Jamie’e original recipe: http://www.jamieoliver.com/recipes/bread-recipes/basic-pizza

Here’s Jamie’s recipe, with a couple of tweaks I have made to the original. The quantity below gives you 4 small pizzas, enough for 2.  Doubling the quantities gives you pizzas for 4.

Pizza Dough

Ingredients

500g strong white bread flour

1/2 level tablespoon fine sea salt

1×7 g sachet dried yeast

1/2 tbs  caster sugar

325 ml lukewarm water

Semolina for dusting

Method

Pile the flour and salt on to a clean surface and make a well in the centre. Add  yeast and sugar to the lukewarm water, mix up with a fork and leave for a few minutes, then pour into the well.
Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour. When the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
Knead the dough by rolling it backward and forward, using one hand to stretch the dough toward you and the other hand to push the dough away from you at the same time. Repeat this for 10 minutes, until you have a smooth, springy, soft dough.
Place the dough in a lightly greased bowl. Cover with plastic wrap and let double in size for about 1 hour.

Divide the dough into 4 balls. Flour and cover each ball with plastic wrap, and let it rest for about 15 minutes. This will make it easier to roll it thinly.
Take a piece of the dough, dust your surface and the dough with a little flour or semolina, and roll it out into a rough circle about 0.5cm thick. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust it well with flour or semolina and place the pizza base on top.  Do the same with the other pieces and then, if you dust them with a little flour, you can pile them up into a stack and cover them with cling film.

Preheat your barbecue till very hot (at least 250 degrees C) with the lid closed.  Heat 2 baking sheets in the barbecue.
Put two of the rolled-out dough rounds onto each of two baking sheets, scattering each sheet with a dusting of semolina first.  At this stage you can apply your topping. Smear the tomato sauce over the base of your pizzas and spread it out to the edges. Scatter over your fillings, tearing  the mozzarella into rough pieces. Drizzle with a tiny bit of extra virgin olive oil and add a pinch of salt and pepper.  Put the baking sheets onto the barbecue, lid down. Cook for 7 to 10 minutes, until the pizzas are golden and crispy.

Easy Tomato Sauce Or Passata

Ingredients

olive oil

2 cloves garlic, peeled and finely sliced

1/2 bunch fresh basil, leaves picked and torn

3 x 400 tinned plum tomatoes

sea salt

freshly ground black pepper

Method

Place a large non-stick frying pan on the heat and pour in a couple of  generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.

Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.

Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.

Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches , so you can defrost exactly the amount you need.

Fillings for Pizza

Anything goes! You can start your pizza off with the tomato passata, or go for a white pizza (bianca). Cheese is almost always good and mozzarella makes for a beautiful gooey pizza. Add anything you think will work!

I made two tomato, mozzarella and basil pizzas, basically a pizza margherita, and for the other pizzas I added passata, artichoke heart, caramelized onion and a simple scattering of thyme leaves.

 

Treacle Glazed Barbecue Steak

I saw this recipe on James Martin’s entertaining new series James Martin’s French Adventure. I acquired the book to go with the series, see here for a link. It’s a tasty take on the traditional barbecue steak, with a sticky treacle glaze.

I cooked with sirloin, a cut I think barbecues well. Any large thick steak would do, thick enough to cut into decent slices once cooked.

The quantities in my recipe are for 2; James’ original recipe is for 4.

Easy to cook, easy to eat!

Ingredients

1/2 baguette

50ml olive oil

1 half of a cut garlic bulb

2 large steaks (sirloin, rib eye, scotch fillet, all work well)

1 tbsp black treacle

A few thyme leaves

A splash of Worcestershire sauce

A couple of drops of Tabasco

2 spring onions

Mixed salad greens to serve

Method

Preheat a barbecue or cast iron grill pan on the stove top, till very hot.

Slice the baguette lengthways, then cut in half crossways. Drizzle with a little of the oil and char both sides on the barbecue or grill pan.  Remove and rub the cut surface of the garlic over the cut side of the baguette. Cover loosely with foil to keep the baguette pieces warm while you cook the steaks.

Pour the remaining oil into a bowl, add the black treacle, thyme and Worcestershire and Tabasco sauces, and mix together.

Cook the steaks on the barbecue or grill pan for about 4 minutes, then baste with the treacle mix and cook for 2 more minutes. Carefully turn the steaks, spoon over some more treacle, leaving a little for drizzling once the the dish is served. Cook for a further 4 minutes. Remove the steaks from the heat and leave to rest.

Cut the spring onions into 2 or 4 pieces lengthways, depending on the size of the onions.  Place on the barbecue or grill pan and cook for 3–4 minutes, turning halfway through.

Place the baguette pieces on a serving platter. I used the grill pan to serve once it had cooled down. Slice the steaks thickly, and put on top of the baguette pieces. Scatter the salad greens and spring onions on the platter. Finish with a drizzle or two of the treacle sauce to serve.

 

Save

Save

Save

Save

Save

Individual Pizzas: Jamie Oliver Style

IMG_6106

I am now making “proper pizza” – pizza cooked in a high heat source, fillings cooked on top of the base. Last time I made proper pizza, I borrowed the antique stove of my friends in the Southern Highlands:
https://thequirkandthecool.com/?s=proper+pizza

This time I used my barbecue with a lid and a temperature gauge as the oven. You can really heat up the barebecue very high and get great crusty pizza!

I have used Jamie Oliver’s recipe – it’s really straighforward and easy to follow – with some tweaks of my own.

http://www.jamieoliver.com/recipes/bread-recipes/basic-pizza

The quantity below gives you 4 small pizzas, enough for 2.  Doubling the quantities gives you pizzas for 4.

IMG_6128

Pizza Dough

Ingredients

500g strong white bread flour

1/2 level tablespoon fine sea salt

1×7 g sachet dried yeast

1/2 tbs  caster sugar

325 ml lukewarm water

Semolina for dusting

Method

Pile the flour and salt on to a clean surface and make a well in the centre. Add  yeast and sugar to the lukewarm water, mix up with a fork and leave for a few minutes, then pour into the well.
Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour. When the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
Knead the dough by rolling it backward and forward, using one hand to stretch the dough toward you and the other hand to push the dough away from you at the same time. Repeat this for 10 minutes, until you have a smooth, springy, soft dough.
Place the dough in a lightly greased bowl. Cover with plastic wrap and let double in size for about 1 hour.

Divide the dough into 4 balls. Flour and cover each ball with plastic wrap, and let it rest for about 15 minutes. This will make it easier to roll it thinly.
Take a piece of the dough, dust your surface and the dough with a little flour or semolina, and roll it out into a rough circle about 0.5cm thick. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust it well with flour or semolina and place the pizza base on top.  Do the same with the other pieces and then, if you dust them with a little flour, you can pile them up into a stack and cover them with cling film.

Preheat your barbecue till very hot (at least 250 degrees C) with the lid closed.  Heat 2 baking sheets in the barbecue.
Put two of the rolled-out dough rounds onto each of two baking sheets, scattering each sheet with a dusting of semolina first.  At this stage you can apply your topping. Smear the tomato sauce over the base of your pizzas and spread it out to the edges. Scatter over your fillings, tearing  the mozzarella into rough pieces. Drizzle with a tiny bit of extra virgin olive oil and add a pinch of salt and pepper.  Put the baking sheets onto the barbecue, lid down. Cook for 7 to 10 minutes, until the pizzas are golden and crispy.

Easy Tomato Sauce Or Passata

Ingredients

olive oil

2 cloves garlic, peeled and finely sliced

1/2 bunch fresh basil, leaves picked and torn

3 x 400 tinned plum tomatoes

sea salt

freshly ground black pepper

Method

Place a large non-stick frying pan on the heat and pour in a couple of  generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.

Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.

Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.

Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches , so you can defrost exactly the amount you need.

Fillings for Pizza

Anything goes! You can start your pizza off with the tomato passata, or go for a white pizza (bianca). Cheese is almost always good and mozzarella makes for a beautiful gooey pizza. Add anything you think will work!

I made two tomato, mozzarella and basil pizzas, basically a pizza margherita, and for the other pizzas I added passata, artichoke heart, caramelized onion and a simple scattering of thyme leaves.

IMG_6038

 

Fresh Fig, Taleggio and Walnut Pizza on the Grill

IMG_9612

Another pizza on the grill using autumn produce. Figs were plentiful, relatively cheap in Sydney and delicious, during the Indian summer and early autumn.

I added my current favourite cheese, taleggio, with walnuts. Taleggio and walnuts are a match made in heaven, in ravioli, in salads, grilled on cape seed bread and of course on pizza.

The grilled pizza is my usual recipe, featured several times on this blog.

Ingredients
Dough

2 ¼ tsp dry yeast
1 cup warm water (40.5 – 46 degrees C)
2 to 2 ½ cups bread (strong) flour, plus more for dusting
1 tsp sea salt
Extra-virgin olive oil

Toppings

2-3 fresh figs,sliced
100-150g taleggio cheese, torn into chunks
1 tablespoon chutney or sweet onion relish, or to taste
A handful of walnut pieces, roughly chopped

Method
Pizza
Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in most of the flour and the salt, stirring until smooth. Continue adding the flour, 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.

Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Knead the dough until it is smooth, elastic and soft, but a little sticky, about 10 minutes. Shape the dough into a ball and transfer to bowl lightly oiled with extra virgin olive oil, turn to coat. Cover with cling wrap and let rise in a warm place until it doubles in volume, about 2-3 hours. Press it with your finger to see if it’s done; an indent should remain.

Remove the dough from the bowl, divide in half and shape each half into a ball. This quantity makes 2 small pizzas. Or leave as 1 ball for 1 large pizza.

Brush with more oil and set aside for 30 minutes.

Heat your barbecue to very high.

Stretch and shape the ball/s of dough into a rectangle or round – or any rustic shape! Brush the top/s with oil and sprinkle with salt and pepper. Let rest for 15 minutes. Place on the grill directly on the bars, oiled side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer.

Place the pizza/s on a baking tray and apply your toppings:

Scatter over fresh figs, taleggio cheese, chutney or sweet onion relish and walnut pieces.

Return to the barbecue, turn down the heat  to medium, close the cover and cook until the cheese has melted and the pears are heated through, about 5 minutes.

Serve with a scattering of greens – rocket, baby spinach or similar and fresh herbs.

IMG_9651

Pear, Artichoke and Blue Cheese Grilled Pizza With Rosé and Cranberry Dressing

IMG_5308 1

Making pizza on the barbecue is really easy as I discovered when I made one for the first  time. I make lots of pizzas – home made is always nicest – but I was delighted with how quick and easy grilling the dough on the barbecue is!

This recipe was inspired by Bobby Flay’s recipe from his Barbecue Addiction television program: http://m.foodnetwork.com/recipes/551582

You make a normal pizza yeast dough – then grill it for a minute each side on the bars of a very hot barbecue. Then dress the grilled pizza with your toppings of choice, place on a baking tray and heat on the barbecue on medium heat, with the hood down to simulate an oven.

Fresh, hot, grilled pizza made right in front of your friends! You could even do “make your toppings” with everyone customizing their own pizza!

Ingredients
Dough

2 ¼ tsp dry yeast
1 cup warm water (40.5 – 46 degrees C)
2 to 2 ½ cups Tipo 00 flour, plus more for dusting
1 tsp sea salt
Extra-virgin olive oil

Toppings

1 cup grated cheddar cheese
2 spring onions finely chopped
1 pear, sliced
2 -3 artichoke hearts, sliced
A handful of crumbled blue cheese (to taste)
Rosemary sprigs

Method
Pizza
Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in most of the flour and the salt, stirring until smooth. Continue adding the flour, 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.

Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Knead the dough until it is smooth, elastic and soft, but a little sticky, about 10 minutes. Shape the dough into a ball and transfer to bowl lightly oiled with extra virgin olive oil, turn to coat. Cover with cling wrap and let rise in a warm place until it doubles in volume, about 2-3 hours. Press it with your finger to see if it’s done; an indent should remain.

Remove the dough from the bowl, divide in half and shape each half into a ball. This quantity makes 2 small pizzas. Or leave as 1 ball for 1 large pizza.

Brush with more oil and set aside for 30 minutes.

Heat your barbecue to very high.

Stretch and shape the ball/s of dough into a rectangle or round – or any rustic shape! Brush the top/s with oil and sprinkle with salt and pepper. Let rest for 15 minutes. Place on the grill directly on the bars, oiled side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer.

Place the pizza/s on a baking tray and apply your toppings:

Scatter over cheddar cheese, spring onions, sliced pear, sliced artichoke hearts and crumbled blue cheese.

Return to the barbecue, turn down the heat  to medium, close the cover and cook until the cheese has melted and the pears are heated through, about 5 minutes.

IMG_5272 1

Remove from the barbecue and drizzle with the rosé and cranberry dressing and garnish with rosemary sprigs. Cut and serve immediately.

Rosé and Cranberry Dressing
Combine ¼ glass of rosé with a splash of caramelized balsamic, 2 tbs extra virgin olive oil, 2 tsp of cranberry sauce and sea salt and black pepper to taste. You can vary these proportions to achieve the desired taste.

IMG_5319 1

%d bloggers like this: