SMOKED STEAK TIPS RECIPES
SMOKED RIBEYE STEAK RECIPE – Z GRILLS
Who doesn’t want to enjoy a smoky, meaty, juicy, and delicious ribeye steak on a football Sunday? Follow the simple recipe below and smoke the ribeye steak to perfection.
Provided by 5 minutes
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 5
Steps:
- Preheat your Z Grills pellet grill to around 300 °F.
- Sprinkle both sides of the steak evenly with salt, pepper, garlic powder and steak sauce. Tenderize the steak by poking the steak with a fork repeatedly.
- Place the steak into the smoker and smoke until the internal temperature of the steak reaches your ideal doneness: 120-130 °F for rare, 130-135°F for medium rare, 135-145°F for medium, 145-155°F for medium well, 155°F and up for well done.
- Remove from the smoker to a plate and cover the plate with aluminum foil.
- Allow to rest for 5-10 minutes.
Nutrition Facts : ServingSize 2,
SMOKED SALMON BLINIS RECIPE | JAMIE OLIVER RECIPES
We make these every Christmas when guests are arriving. It’s generally a job that me and Dad do – while greeting people with a drink you can also be knocking out a few freshly cooked blinis, adding simple toppings as you go. Yum.
Total Time 15 minutes
Yield 30
Number Of Ingredients 5
Steps:
- 1. For the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you’ve got a lovely, smooth batter. 2. Put a large non-stick frying pan on a medium heat and add 1 small knob of butter. 3. Once hot and the butter’s melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top. 4. The first batch always helps you figure out your temperature control, so adjust it up or down if needed. 5. Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up. Top with your favourite combos, season to perfection and enjoy. TEAM WAVES OF QUALITY SMOKED SALMON WITH . . . * Cucumber speed-peeled into ribbons, placed proudly on top of a little cream cheese with a fine grating of lemon zest. * Peeled and finely shaved raw baby beets, a squeeze of lemon juice and a pinch of fresh tarragon. * Vac-packed beets blitzed with cream cheese until smooth, topped with a fine grating of fresh horseradish root. * Cream cheese loosened with a little lemon juice, and a sprinkling of salmon caviar to add an extra pop of flavour. * A dollop of soured cream and a sprinkling of chopped fresh chives and finely sliced tender asparagus. * Puréed avocado and a little jarred jalapeño, a dollop of soured cream and a few freshly picked coriander leaves.
Nutrition Facts : Calories 26 calories, FatContent 1.1 g fat, SaturatedFatContent 0.3 g saturated fat, ProteinContent 0.9 g protein, CarbohydrateContent 3.4 g carbohydrate, SugarContent 0.4 g sugar, SodiumContent 0.1 g salt, FiberContent 0.1 g fibre
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SMOKED SALMON TOASTS | FISH RECIPES | JAMIE OLIVER
It’s almost as easy to make this pretty dish for 20 people as it is for two. The bite of the radishes and fragrance of the dill elevate a quick snack to something really special.
From jamieoliver.com
Total Time 10 minutes
Calories 189 calories per serving
From jamieoliver.com
Total Time 10 minutes
Calories 189 calories per serving
- Halve, stone and scoop out the avocado flesh, then mash with the crème fraîche until completely smooth. If you’re worried about it discolouring, add a small squeeze of lemon juice. Season with a little sea salt and ground black pepper, if you like.
- Finely slice the radishes, then pick and finely chop the dill. Toss the radish slices with the dill, vinegar and a little pinch of salt.
- Spread the avocado over the crispbread or rye toast slices, then top with slices of salmon.
- Sprinkle over the radish slices, then finish with a scattering of the cress and leaves, and a drizzle of rapeseed oil. Serve with lemon wedges.
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SMOKED SALMON SALAD RECIPE | JAMIE OLIVER FISH RECIPES
Soft, creamy and crunchy meet sweet and tangy – this avocado salad really does have it all
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 439 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 439 calories per serving
- Heat a griddle pan until it is screaming hot – this will take about 5 minutes. Meanwhile, cut the ciabatta in half lengthways, then cut into four equal-sized pieces, about 10–12cm/4–5 inches square.
- Place the sliced avocado in a bowl and squeeze over some lemon juice to stop it from discolouring. Using a speed peeler or potato peeler, slice the cucumber into long, thin strips on top of the avocado. Add the herbs and cress.
- Lightly toast the seeds in a dry pan on a medium to low heat, and place to one side to cool. Squeeze a tablespoon of juice out of the blood orange into a bowl, and add 3 tablespoons of extra virgin olive oil. Season it well and give it a mix.
- Griddle your ciabatta squares in the griddle pan, charring both sides. Once they are nicely toasted, drizzle with a little of the dressing and put to one side. Place a square of ciabatta on each of four plates, then top each with a quarter of the smoked salmon.
- Drizzle 1 tablespoon of the dressing over the salad and very gently mix with your fingertips. If you feel it needs more dressing, add a little extra, but try not to go overboard – you want it to be very light. Top the smoked salmon with the salad. Finish your delicious starter with a sprinkling of toasted seeds, using half a tablespoon per plate, and garnish with a wedge of blood orange.
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