A day with the Yorkshire Country Women’s Association

May 16th, 2014

Smoky Jo was delighted to be invited to address the Yorkshire Countrywomen’s Association in Aksham Bryan College today . Over 200 women had gathered from every area of Yorkshire to attend this event. The weather was beautiful and many of the delegates sat out in the sunshire to eat their lunch.

Smoky Jo entertained them with stories of our days of owning the Old Smokehouse; gave them a bit of the history and theory of smoking food and offered hints and tips on how to smoke at home both indoors and outdoors. All of this was interspersed with recipes for using smoked food. Below are some of the simple recipes Smoky Jo shared today. You may want to try some of them yourself. They are designed to be quick, easy and delicious!

Hints and tips

  • Always serve smoked food at room temperature to get the full benefit of the smoky flavour
  • All things sweet, tangy or fruity go well with smoked food.
  • The best way to re-heat hot smoked food is to wrap in in foil with a little liquid – water, wine cider etc, make a parcel and gently heat it up to piping hot in the oven.
  • When smoking in the kitchen make sure your saucepan or wok have a secure and well fitting lid.

Recipes

 Smoked Aubergine Dip

1 large aubergine

2-3 tablespoons thick yoghurt

Juice of one lemon

½ teaspoon ground cumin

½ clove of garlic crushed

Salt and pepper to taste

 

Cut aubergine in half and sprinkle with salt and leave for 30 minutes

Char the skin over a flame or on a dry griddle or place the aubergines in a hot smoker and hot smoke for 30 minutes until the flesh is soft.

Whilst still warm score the flesh with a knife and then scoop it out with a spoon.

Mash or blend the flesh with lemon juice, cumin and garlic.

Add the yoghurt, mix and season to taste

Serve warm with flat bread

 

Smoked Trout Pate

Whole trout

4 tablespoons crème fraiche

Juice of a lemon

½ teaspoon Paprika

½ teaspoon Cayenne pepper

Salt and pepper to taste

Chopped chives to garnish

 

Brine the trout for 45 minutes, rinse and then hot smoke until cooked

Fillet and remove the flesh.

Place the flesh in a bowl with lemon juice, paprika, Cayenne pepper salt and pepper and mix.

Add the crème fraiche and mash until smooth

Sprinkle with chives and paprika and serve

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