Smoked Chicken and Rumbledethumps
Rumbledethumps
Ingredients:
750g potatoes, peeled and cut into 2cm chunks
500g turnip, peeled and cut into 1cm chunks
100g butter
250g finely shredded savoy cabbage or kale
1 onion, chopped
Oil
75g grated mature cheddar
Method:
Set oven to 180oc.
Cook the potatoes and turnip in salted water until tender.
Drain well and return to pan.
Heat 50g of the butter in a frying pan with 1 tablespoon of oil and add the cabbage or kale and onion.
Season with salt and pepper and cook until tender.
Add the cabbage to the potato mixture with the remaining butter and mash together.
Season with salt and pepper to taste.
Place in an oven proof buttered dish.
Scatter over the cheese and bake in a 180oc oven for 20 minutes.
Smoked chicken
Ingredients:
2 thighs
2 drumsticks
2 breasts
2 rosemary stalks, dried
2 tablespoons onion peelings dried in a 100oc oven for about 2 hours
Peelings from 1 orange, dried in a 100oc oven for about 2 hours
100g Oak chips
1 tablespoon oil
Method:
Scatter the oakchips, onion peelings, rosemary and onion peelings over an old roasting tin.
Place a rack on top and place the chicken on the rack.
Sprinkle with salt.
Place on a barbecue and cover.
Smoke for 5 minutes then flip over and smoke for a further 5 minutes.
Set oven to 180oc.
Lightly oil a pan and place chicken in skin side up.
Cook for 30 minutes.
Burnt honey glaze
Ingrediets:
4 tablespoons honey
35ml whiskey
Method:
Cook the honey in a pan until it foams.
Add the whiskey and cook for a further 2 minutes.
Brush this over the chicken and return to oven for another 15 minutes, brushing frequently.
Allow to rest for 10 minutes before serving.
Poached leek hearts with rosemary dressing
Ingredients:
Whites of 6 leeks ( chop the greens for other uses)
500ml vegetable stock
1 bay leaf
2 teaspoons oil
Leaves from 2 stalks rosemary, chopped finely
35g butter
1 teaspoon Dijon mustard
2 tablespoons cider vinegar
75ml good local rapeseed oil or olive oil
Method:
Make a split in the side of the leek and peel away a couple of the outer layers (keep this for another use).
Bring the stock to a simmer with the bay and add the leek hearts.
Cook until just soft.
Drain on kitchen paper.
Keep the stock for soup, risotto, stew etc and can be frozen.
Brush the hearts with the 2 teaspoons of oil and char on the barbecue.
Fry the rosemary in the butter until the butter is foamy.
Place in a bowl and whisk in the vinegar and mustard.
Whisk the oil and season to taste.
Spoon over the leeks and serve.
