New Pro Footballer on board !!

Delighted to welcome Alan McCormack of Brentford FC who is acting as an ambassador for Just Imagine Food for Sport. Supplying bespoke meals to Alan to fit in with his…

Read more »
20
Aug

Essex Food Festival Demo Recipes

Essex Festival of Food & Drink 2013

Smoking Demonstration Recipes

Eucalyptus smoked free range Chicken

 

Free Range Chicken Supremes

Seasoning

Dried Eucalyptus leaves

 

  1. Using a Le Cruse Wok with racking, an old saucepan with a wooden steamer or a deep baking tray with a wire rack.
  2. Add leaves to cover bottom of pan or tray.
  3. Cover with lid and place on a medium heat to start the leaves smoking. This should take approx. 5 minutes
  4. Place the chicken Supremes on the racking and smoke over heat for approx. 5 mins.
  5. Remove from heat and leave lid on for a further 5 mins.
  6. Remove Chicken and serve either hot or cold.
  7. Serve on a summer salad with a light dressing.

 

Hay & Lavender smoked salmon

Salmon Fillet cut into 2cm cubes

Hay

Dried lavender

Lavender flowers

Haloumi

Salad garnish

 

  1. Using a wooden steamer over an old saucepan.
  2. Wet hay and squeeze out water. Place in bottom of pan. Cover with Dried Lavender flowers.
  3. Place over medium heat for approx. 5 mins or until smoke starts to fill the steamer.
  4. Place the Salmon cubes in and sprinkle with lavender flowers leave in smoker for approx. 3 minutes. (Vary the time depending on size of salmon)
  5. Remove from the steamer and serve.
  6. Serve two cubes as a delicate starter. Place a slice of Halouimi on each salmon cube and glaze until melted.
  7. Garnish with micro herbs and Essex Strawberries
  8. A great summer accompaniment is chilled Elderflower Cordial injected with a little smoke if you have a smoking gun.

 

Infused Elderflower Cordial

 

(Makes 3 bottles and should be diluted ¾ water  – 1/4 cordial)

 

25 heads Elderflowers

3Ib sugar

3pts boiling water

2 sliced lemons

2oz citric acid crystals

 

  1. Add all ingredients into a big bowl
  2. Pour over the boiling wate
  3. Steep fro 24 hours
  4. Strain through muslin into sterilized bottles
  5. Dilute by 1-4 and pour into a glass with ice
  6. Using the smoking gun, add a little smoke for approx. 2 seconds to keep it subtle.

Smoked Point Clear Oysters over Sea vegetables

Point Clear Oysters

Sea vegetables inc Samphire

Lime / Black Pepper for garnish

 

  1. Open oysters keeping the juice in the bottom with oyster and discard top shell. Cut the attaching muscle
  2. Add Sea vegetables to a small serving pot with a lid.
  3. Place the oyster on top and sprinkle with black pepper
  4. Ignite the sea vegetables and place the lid on
  5. This will cut off the oxygen to the dish yet keep a little of the smoke.
  6. Serve after approx. 1 minute
  7. Garnish with sea vegetables / samphire / lime juice