FAQ FAQ  Forum Search   Events   Register Register  Login Login

Topic ClosedBradley Smoker Comp - Oct 2009

Page  <12
Direct Link To This Post Posted: 23 Sep 2009 at 8:58am
jamesdaulton View Drop Down

Joined: 17 Jun 2008
Location: New Zealand
Status: Offline
Points: 609

Sugar Cured Tuna loin.


This tastes amazing - a little bit like fish candy!




Tuna Loin

Demerara Sugar

Rock Salt / Sea salt

Star anise (ground in motor and pestle)

Fresh Ginger (grated)

Garlic. (Chopped fine or crushed)

Tamari (good soy sauce if you can’t get tamari)

Sesame oil.





Select a deep sided bowl or plastic container that is just bigger in all dimensions than the piece of tuna.


In a separate bowl mix 3/5th Sugar and 2/5th salt, you will need enough sugar and salt mix to completely cover the tuna allowing for at least 1cm all round.


Mix in the ginger garlic and crushed star anise.


Cover the bottom of you container approx 1cm deep with the sugar mix, place the Tuna in the center, and continue to fill with mix until well covered.


Pour Tamari and Sesame oil evenly over the top.


Cover the container / bowl and place in the fridge for 60-72 hours.


Remove the tuna from the mixture, brush off excess sugar mixture and slice thinly. The tuna is fully cooked by the sugar and salt and ready to eat.


The quantities of the ingredients can be varied to taste, the star anise gives a distinctive flavor so if you don’t like that slightly liquorice flavor leave it out. For about 200 grams of tuna I used; 3 star anise, 3 cloves of Garlic and a piece of ginger the size of my thumb. I used 30 mls of Tamari and 30 mls of Sesame oil.


The tuna is great served by itself with soy and wasabi, but also goes well in salads or on soba noodles with bok choy.

As a side note this also works well with a fillet of beef or venison but venison is lean and requires a shorter cure time.
Back to Top
Direct Link To This Post Posted: 23 Sep 2009 at 1:03pm
madvix View Drop Down

Joined: 30 Jul 2007
Location: New Zealand
Status: Offline
Points: 3

Name: Paua Curry
List of ingredients: 2 Paua (well, that's two Stewart Island Paua! Depends how big yours are, you might need more, we work on one per person per serving)
Wee slug of vegetable oil
1 medium onion
2 slices of bacon
1 heaped teaspoon minced garlic
1 pottle 330ml cream
Salt n pepper
1 heaped tablespoon Vencat Hot Curry Powder (The orange jar)
Method: Go catch your paua. Being sneaky devils, they like hiding in the sea, but if you time it right, they can be grabbed getting only the soles of your gumboots wet. Give them the bash on the end of your deck to tenderize them, then shuck, discarding all the goobie bits and teeth. Scrub well to get rid of any sand, seaweed or general debris then slice very finely.
Chop onion as finely as you can and also the bacon. Using scissors is a lot easier to make bacon into fine pieces rather than a knife.
Heat your oil in a good heavy frying pan (our cast iron one is fabulous).
Sweat off your onions for a couple of minutes then add your garlic and leave for another minute or so. Add your sliced paua and stir well. Sprinkle over curry powder (add more or less depnding on how hot you like it). Pour in the pottle of cream and let the mix gently simmer for about 5 minutes. Season to taste with sea salt and pepper. I recommend freshly ground or cracked pepper, ready ground is the devils dust and should not be used. Leave to simmer for another 5 minutes or so, depending on how thick your paua slices are. When it is ready the sauce should be fairly thick and the paua tender but not rubbery. Serve over some plain basmati rice. This recipe is enough for the two of us with a little left over for whoever gets to the fridge first the next day!
Apologies for the photo, it doesn't look the most appetizing, but then again, who first picked up a paua and though it would be tasty!!!


Back to Top
Direct Link To This Post Posted: 27 Sep 2009 at 10:56pm
bluecoraldiver View Drop Down

Joined: 02 Nov 2007
Location: New Zealand
Status: Offline
Points: 1068
Tuna Tart

I've been making this recipe for years now as it is simple and yet very tasty.

200g / 7oz packet cheddar biscuits

185g / 6.5oz tin of shredded tuna

80g / 3oz melted butter

150g / 5oz mushrooms

¾ cup milk

1 green bell pepper (capsicum)

1 clove chopped garlic

1 onion

2 eggs

Salt and pepper


Large lightly greased pie dish


Preheat oven to 180°C / 356°F.


Crush the cheddar biscuits.  Mix the biscuits and butter together in a bowl. Place the mixture in the pie dish and press down to form a piecrust.


Dice the onion, green pepper and mushrooms.  Fry the onion and green peppers.


Combine the rest of the ingredients in a large bowl and mix thoroughly.  Pour the mixture into the piecrust and smooth

it over.


Bake for 20 minutes or until firm.  Serve with rice or a salad.

Back to Top
Direct Link To This Post Posted: 29 Sep 2009 at 7:01pm
Mace View Drop Down

Joined: 05 Jul 2008
Status: Offline
Points: 1

BBQ Skewers of Kawhia Scallops and Flounder with gremolata

Firstly you need to travel to Kawhia and catch your own scallops and flounder......


20 scallops

5 flounder - filleted 

Garlic aioli 

Crusty white bread

Lemon wedges 


2 garlic cloves, finely chopped

2 teaspoons of lemon zest

2 tablespoons of extra virgin olive oil

Chopped parsley

Mix all gremolata ingredients together.

In one bowl mix half of the gremolata with the scallops, in the second bowl coat the flounder with the remaining gremolata, let stand for 10 minutes.

Using cocktail bamboo skewers thread two scallops per skewer. For the flounder roll each fillet of flounder and thread two fillets of flounder per skewer.

Season with sea salt and freshly cracked pepper.

Heat the BBQ and cook the scallops for 1 - 2 minutes each side, the flounder will take about 2 - 3 minutes each side. Be careful not to over cook.

Serve with a cold beer or two, lemon wedges, crusty white bread and garlic aioli

Back to Top
Direct Link To This Post Posted: 07 Oct 2009 at 10:38pm
deep-c View Drop Down

Joined: 09 Sep 2009
Status: Offline
Points: 2
Scallop and Tarakihi Dumplings
I adapted this reci