Smokehouse

traditional smokehouse

Grandfather, father, son: smoking meat is their trade and their life. Our smoker searches and finds all the beech wood himself. It may not be too dry, too moist, too old or too young. And that is just the beginning. The wood must be turned into charcoal, the temperature of the oven must be just right for hours, sometimes days. Meat is not just meat; each meat is different and the smoker must be able to make the right decision on all these levels, about time, temperature and conditions. No manual, nor computer can replace experience. 

Products

Smoked chicken leg

Smoked chicken drumstick

Smoked chicken breast

Smoked chicken wings

Smoked turkey breast fillet

Smoked duck breast fillet

Smoked duck breast fillet in slices

Recipes

Pea soup with smoked chicken
Smoked chicken wings with ginger and honey
Smoked turkey breast sandwich

Pea soup with smoked chicken

Difficulty : Easy

Cooking time : approximately 2 hours

Ingredients 4 persons

  • 250 grams of split peas
  • 2 tablespoons cumin powder
  • 1 celeriac
  • 2 garlic cloves
  • 1 bunch of onion
  • 6 sprigs celery
  • 1 smoked chicken breast
  • 2 white pistolets
  • Olive oil

Preparation

  1. Bring 2 litres of water with the split peas, the cumin powder and ½ tablespoon of salt to the boil in a large pan. Skim off any foam that floats to the top with a slotted spoon. Cover the pan and let the split peas cook gently for approx. 45 minutes.

  2. Meanwhile, peel the celeriac and cut into small pieces. Peel and finely chop the garlic. Cut the spring onions into rings, including the green. Roughly chop the celery leaves.

  3. Add the celeriac, garlic, spring onion greens and celery leaves to the split peas and simmer for another 30-45 minutes until the vegetables are soft. Season the soup to taste with a little salt, pepper and some extra cumin powder and a small splash of olive oil.

  4. Cut the chicken breast into strips.

  5. Divide the soup over 4 deep plates or bowls. Divide the smoked chicken strips over the soup and sprinkle with the white spring onion rings.

  6. Drizzle the warm toasted bread with some drops of oil and sprinkle with some salt and some freshly ground pepper.

Smoked chicken wings with ginger and honey

Difficulty : Easy

Cooking time: 20-30 minutes (plus 24 hours marinating time)

Ingredients 6-8 persons

  • 25 chicken wings
  • Ginger-honey marinade
  • 5 spring onions, finely chopped
  • 5 tbsp honey
  • 2 tbsp salty soy sauce
  • 1 red chilli, in rings
  • piece of ginger of 1-2 cm, grated
  • leaves of 4-5 sprigs

 

Preparation

1 Stir all marinade ingredients in a bowl to form a sticky sauce.

2 Place the wings in a single layer in a shallow dish (stainless steel or glass). Pour the marinade over the wings, cover with cling film and leave to marinate in the fridge for 24 hours.

3 Heat a grill pan or griddle until hot. Grill the chicken wings for 15-20 minutes (turning them regularly). Then bake them for a further 10-15 minutes in an oven pre-heated to 180ºC, to make sure they are cooked through.

Smoked turkey breast sandwich

Difficulty : Easy

Cooking time : 30 minutes

Ingredients 2 persons

  • 200 g roast turkey meat
  • 200 ml leftover turkey gravy
  • 1 carrot
  • 1 apple
  • ½ red onion
  • 2 sprigs fresh mint
  • 2 gherkins
  • 1 fresh red pepper
  • 4 wholemeal sesame buns
  • Bbq sauce
  • 2 tbsp ketchup
  • 1 tbsp HP sauce
  • 1 tsp English mustard
  • ½ tsp tabasco
  • 1 dash of Worcestershire sauce

Preparation

  1. Pick apart the smoked turkey meat and put the meat in a pan with a dash of water and 4 tablespoons of gravy over low heat for 10 minutes to warm up. Warm the rest of the gravy in another pan, so it will be ready to use later.
  2. Meanwhile, peel and slice the carrot and apple into thin matchsticks, peel and slice the red onion into thin rings and pick and chop the mint leaves. Put everything in a bowl with 1 tablespoon of the acid from the jar of gherkins.
  3. Thinly slice the gherkins and red pepper, preferably with a serrated decorating knife, put them in the bowl and mix everything together with a pinch of sea salt and black pepper.
  4. Stir together the ingredients for the BBQ sauce in a small bowl.
  5. Cut open your buns, grill them and spread them with the BBQ sauce.
  6. Divide the turkey meat between the bottom halves, drizzle a little gravy over it and spoon a mound of salad on top. Place the top halves of the buns on top and you're done.
  7. Serve the gravy and the rest of the salad separately.

Disclaimer: All recipes on this website have been updated or possibly adapted to regional ingredients and may differ from what was originally published or broadcast.

Recipes are mainly from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the USA by Hyperion. All rights reserved. www.jamieoliver.com