Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Salmon is brined with sugar, salt, and spices; coated with honey and peppercorns; and smoked over apple wood. A great smoking gateway recipe: no special supplies other than wood chips, no special equipment, and only an hour or so on the grill.
No, this isn't a dream! A complete guide to cold-smoking your own halloumi cheese, bringing even more fantastic, meaty flavour to this already delicious cheese.
Smoked salmon doesn't have to be just for special occasions; it's as easy as brining, air drying and loading into the smoker. Perfect for preserving your catch anytime of the year!
Building a hot smoker is much easier than making a cold smoker. In fact I would hazard a guess that you probably have all the equipment sitting at home right now.
Paté is one of those dishes that people assume is difficult to make, exotic to taste, expensive to buy and luxurious to afford. But it doesn’t have to be! With a little work and the right tools, you can make a great paté right at home!
