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Home / Waikato News / Lifestyle

Smoking hot flavours (+Recipes)

By Jan Bilton
Hamilton News·
23 May, 2012 06:00 PM5 mins to read

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A taste of smoke in Kiwi cuisine is often associated with barbecuing. However, there are several ingredients that add a subtle smoky hint to meals that provide the "oh wow" factor.

Paprika is a spice made from ground capsicums, either sweet bell peppers or chilli pepper varieties or mixtures of both. Commercial paprika comes from Spain, Hungary, South America and California. Most varieties without chilli have a mild flavour but some Spanish versions have a distinct smoky flavour - the capsicums are dried by slowly smoking them over oak. Smoked paprika has an intoxicating aroma and can be used in most dishes calling for plain paprika.

Smoked garlic is a seasonal product and now is the time to experiment with it in the kitchen. Marlborough garlic and shallot growers Gaye and John Murphy have just introduced their Wholly Smoke garlic to selected supermarkets nationwide. The garlic has been smoked over manuka and herbs that impart a subtle, sweet, nutty flavour. For best results, smoked garlic should be stored in a covered container in a cool place or the refrigerator.

Lapsang Souchong is not just a tea to be enjoyed at breakfast with bacon and eggs. When used as the main ingredient for smoking fish, chicken, cheese or vegetables, its aromas permeate the food quickly, adding interesting nuances. The leaves are smoke-dried on bamboo trays over pinewood fires to develop its characteristic flavours. A little smoke goes a long way.

Smoked chicken is a favourite with Kiwis. To make your own, a whole chicken requires about four hours at 110C in your smoker. Portable smokers are inexpensive and are great because they can be used outside, preventing strong aromas permeating the house. Alternatively, you can purchase smoked chicken from your butcher or the supermarket. It is ready to eat cold or hot. Butter chicken prepared with smoked chicken is divine.

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RECIPES

ROASTED VENISON WITH SMOKED GARLIC

I used one of the new boneless venison roasts from Silver Fern Farms.



1 bulb smoked garlic

3 shallots, sliced

3 tbsp extra virgin olive oil

Freshly ground black pepper

400g-500g boneless venison roast

2 sprigs thyme

1 each: green, red pepper (capsicums), seeded and thickly sliced

Jus: 1 cup good beef stock

1/4 cup red wine

1 clove smoked garlic, crushed

1 tsp thyme leaves

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Preheat the oven to 200C.

Remove the cloves from the garlic bulb and peel. Combine in a small roasting pan with the shallots, one tablespoon of the olive oil and freshly ground black pepper. Place in the oven for five minutes.

Meanwhile, brush the venison with olive oil. Sprinkle with black pepper and thyme leaves. Place the venison on the garlic and shallots and roast for 15 minutes. Add the peppers. Continue roasting for 10 minutes. Remove, cover with foil and rest for five minutes before slicing and serving.

Meanwhile, boil the ingredients for the jus rapidly, until reduced by half. Strain and serve with the venison. Serves 3-4.

FETA & SMOKED PAPRIKA BRUSCHETTA



Croutons: 1 French baguette

1/4 cup olive oil

2 cloves garlic, crushed

1 tsp smoked paprika

Topping: 150g feta cheese, crumbled

8 pitted black olives, diced

2 tbsp capers, rinsed and drained

1 small avocado, sliced

1 large red roasted capsicum, thinly sliced

Freshly ground black pepper

Preheat the grill to high.

Cut the bread diagonally into eight lengths. Combine the olive oil and garlic. Brush both sides of the bread. Lightly toast one side under the grill. Turn the slices over and sprinkle the top with the paprika. Grill for one minute.

Top the croutons with the remaining ingredients in the order listed.

Excellent served as a snack or with soup. Makes 8.

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SMOKED MUSHROOMS

Use a portable smoker or a wok. The flavour of smoked mushrooms is quite strong. Use one to two in a stir-fry or pasta dish, on pizzas, or in stews. For added flavour, add one to any dish using mushrooms. The smoked mushrooms may be refrigerated for up to two days or wrapped individually in plastic film and frozen for up to three months.



6 medium portabello mushrooms

1/4 cup extra virgin olive oil

1 clove garlic, crushed

Freshly ground black pepper

3/4 cup lapsang souchong tea



Remove the stems from the mushrooms. Combine the oil, garlic and black pepper. Brush over the mushrooms.

Line a wok with a double layer of foil. Sprinkle the tea leaves evenly over the base.

Place a wire rack over the top. Cover and heat on medium-low until a little smoke rises. Place the mushrooms on the rack, rib-sides up. Cover and cook for five minutes on medium-low.



Turn the mushrooms over and continue cooking for 10 to 15 minutes, depending on the strength of flavour you prefer.

Remove from the rack and cool. Makes 6.

SMOKED CHICKEN STROGANOFF

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350g skinned and boned smoked chicken

50g butter

1 large onion, sliced

1 smoked mushroom (see recipe), sliced thinly

250g mushrooms, sliced thinly

1/2 tsp dried tarragon

Freshly ground black pepper

1 cup light sour cream

Break the chicken into large chunks.

Melt the butter in a large non-stick frying pan. Saute the onion, until softened. Add mushrooms and cook, until soft, stirring occasionally. Add chicken and heat through on a low temperature. Season. Stir in the sour cream. Do not boil or the liquid may curdle.

Great garnished with fresh herbs and black pepper. Serve on pasta or rice. Serves 4.

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