Smoked Bourbon Cherry Ice Cream the Smoking Gun ® Natural smoke flavour infuser
Smoked Bourbon Cherry Ice Cream Prep 20 minutes + churning / Cook 30 minutes Start custard the day before churning. the Smoking Gun ® Serves 8–10 3 cups (420g) cherries (pitted & halved, soak cherries the night before), substitute with thawed frozen if fresh not available ¼ cup (60ml) bourbon whisky 2 cups (500ml) whole fat milk 1M cups (400ml) heavy cream (38% fat) 6 egg yolks (145g) 1L cups (300g) sugar Pinch of salt 20g butter 1 tablespoon lemon juice Pinch of apple wood chips Method 1.
Smoked Chili Jam the Smoking Gun ® Natural smoke flavour infuser
Smoked Chilli Jam Prep 15 minutes / Cook 65 minutes Makes 1L cups (300ml) the Smoking Gun ® 6 (100g) medium red chillies, roughly chopped 2 cloves garlic, chopped 5cm piece ginger, peeled and sliced 4 tomatoes (450g), roughly chopped ½ cup (125ml) white wine vinegar ½ cup (110g) sugar ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg 2 teaspoons fish sauce Sea salt, to taste Pinch of hickory wood chips Method 1. Place chillies, garlic and ginger in the bowl of a food processor and blend until combined.
Smoked Roasted Garlic Aioli the Smoking Gun ® Natural smoke flavour infuser
Smoked Roasted Garlic Aioli Prep 10 minutes / Cook 25–30 minutes Makes 1 cup (250ml) 1 whole garlic bulb 1 tablespoon olive oil Salt and pepper to taste 2 egg yolks 1 teaspoon Dijon mustard O cup (200ml) extra virgin olive oil 2 tablespoons lemon juice Pinch of hickory wood chips Method 1. Preheat oven to 180°C/160°C fan-forced/ Gas 4 2. Place garlic on a 10cm square of aluminium foil, drizzle with olive oil and season with salt and pepper. Wrap to enclose garlic. 3.
Smoked Butter the Smoking Gun ® Natural smoke flavour infuser
Smoked Chilli Butter Prep 10 minutes Makes 150g 125g butter, softened 2 cloves garlic, chopped 4 large green chillies (60g) deseeded and roughly chopped 2 tablespoons chopped coriander Zest of 1 lime Sea salt to taste Pinch of hickory wood chips Smoked Tomato Butter the Smoking Gun ® Method 1. Melt 10g of butter in a frying pan over medium heat. Add garlic and chillies and cook until softened. Place in the bowl of a food process along with remaining ingredients and blend until chopped and combined.
Smoking in the Side Car the Smoking Gun ® Natural smoke flavour infuser
Smoking in the Side Car Prep 10 minutes Serves 1 3 tablespoons (60ml) cognac 1 tablespoon (20ml) Cointreau 1 tablespoon (20ml) lemon juice 2 teaspoons (10ml) simple syrup ½ cup ice cubes Pinch of cracked black pepper Pinch of hickory wood chips Sugar, to garnish Pinch of apple wood chips Method 1. For the smoked sugar, put sugar in the bowl and cover with plastic wrap. Add apple wood chips to the burn chamber of the Breville Smoking Gun. 2.
Smoky Bloody Mary with Celery Heart & Smoked Bacon the Smoking Gun ® Natural smoke flavour infuser
Smoky Bloody Mary with Celery Heart & Smoked Bacon Prep 5 minutes / Cook 20 minutes the Smoking Gun ® Serves 2 Smoked bacon 2 slices streaky bacon Pinch of hickory wood chips Smoky Bloody Mary 1 cup (250ml) thick tomato juice ½ cup (125ml) vodka 1 tablespoon lemon juice ¼ teaspoon Tabasco sauce 1 teaspoon Worcestershire sauce ½ teaspoon celery salt ½ cup ice cubes Celery heart and smoked bacon, to serve Black pepper, to serve Pinch of apple wood chips Method 1.
Crunchy Smoked Chicken Breast with Jalapeno Aioli the Smoking Gun ® Natural smoke flavour infuser
Crunchy Smoked Chicken Breast with Jalapeno Aioli Prep 10 minutes + marinating overnight / Cook 6–10 minutes the Smoking Gun ® Serves 4 Chicken 2 x 200g chicken breasts, cut in half lengthways 1 cup (250ml) buttermilk 1 cup (250ml) vegetable oil, for shallow frying 1 cup (150g) all-purpose flour 1 teaspoon baking powder 1 teaspoon cayenne pepper 1 teaspoon smoked paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt Pinch of hickory wood chips Method 1.
Smoked Maple Pecan Tart with Ricotta Cream the Smoking Gun ® Natural smoke flavour infuser
Smoked Maple Pecan Tart with Ricotta Cream Prep 20 minutes + 50 minutes to rest pastry / Cook 55–60 minutes the Smoking Gun ® Serves 8 Pastry 1M cups (250g) all-purpose flour 2 tablespoons sugar 125g unsalted butter, chopped 1 egg yolk 2–3 tablespoons ice water 1 cup (200g) brown sugar 1 cup (250ml) heavy cream ¼ cup (35g) all-purpose flour, sifted O cup (180ml) maple syrup 2 cups (200g) pecan nuts Method 1. Lightly oil a 24cm round loose-base tart tin. 2.
Smoked Pork Ribs with Coleslaw the Smoking Gun ® Natural smoke flavour infuser
Smoked Pork Ribs with Coleslaw Prep 30 minutes / Cook 90 minutes Serves 4 the Smoking Gun ® Marinade 1 tablespoon olive oil 1 small brown onion, finely chopped 2 garlic cloves, crushed 1 cup (250ml) whiskey 1 tablespoon smoked paprika 1 tablespoon brown sugar 2 tablespoons Worcestershire sauce 1 (400g) can diced tomatoes Pinch of hickory wood chips 2kg pork ribs Coleslaw ½ (400g) white cabbage, trimmed and finely shredded ½ (100g) green apple, cored and juliened 2 green onions, finely juliened ¼ cup (60g
