You don’t need fancy kit to smoke your own.

Sunday Star-Times - Sunday Magazine - - FOOD, ANNA KING SHAHAB -

The purists will howl, I know, but did you know that you can lightly smoke things with­out a smoker? The con­cept is loosely the same; cre­at­ing the smoke, then trap­ping it in so that it in­fuses what­ever is be­ing smoked.

Ex­per­i­ment with the flavours; use the honey and le­mon mix as a base and go from there; chilli, dif­fer­ent herbs, cit­rus, spices and so on. We did a bit of smok­ing grow­ing up (an as­ser­tion not to be taken out of con­text) – ka­hawai, trout, salmon, and so on; I re­mem­ber all sorts of lurid child­ish flavour ex­per­i­ments, all of which steered me back to the same con­clu­sion; keep the flavours sim­ple. And make sure you don’t set the smoke alarms off.


Prep time: 15 mins Cook time: 25 mins Serves: 6-ish

Pre­heat the oven to 180C.

In a large flame­proof roast­ing tray or Dutch oven, spread out a thin layer of Com­bine the honey, le­mon juice, zest and a good sea­son­ing of salt and pep­per, and spread this mix­ture evenly over the tin foil.

or stove­top and con­tinue to heat for sev­eral pop in the oven to fin­ish un­til the fish is a lit­tle be­fore serv­ing.

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