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Some smoking hot recipes for the barbeque 

Paula McIntyre


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Chicken wings with Jerk spice

Chicken wings with Jerk spice

Lamb with lentils

Lamb with lentils

Lamb with lentils

Lamb with lentils

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Chicken wings with Jerk spice

Something magical happens when you apply smoke to food. Our ancestors discovered fire and used it to light wood to cook food. The smoke had a dual role as both a preservative and to impart flavour. These days cooking over wood and smoking food is purely about adding a unique dimension to the taste. Smoked salmon is the ubiquitous smoked food but by grilling or hot smoking vegetables, meats or fish the flavour profile of the base ingredient is immediately transformed.

My love affair with smoked food began, as a child, when baked potatoes were tucked into the dying embers of a fire. The crisp, crackled skin was opened up to reveal fluffy white spud that was generously anointed with butter. Smoky, creamy and rich. Onions, carrots, scallions, tomatoes, peppers and aubergines, to name a few, benefit with direct grilling over smoking wood or charcoal. When the fire is on the wane I press onions, whole bulbs of garlic and potatoes into the coals to gently cook. The onions and garlic can be peeled and blended into a smooth puree with some good balsamic vinegar to add to grilled meats, vegetables, to finish off sauces or dressings and to add an injection of sweet smokiness to a myriad of dishes.


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