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    Dukkah Crusted Huon Salmon

    This recipe is packed with just the right combination of spice and citrus and brings the perfect balance to our Huon Salmon. A great way to dress up a week night dinner or to feed a hungry crowd, we think we’re onto a winner!

    Prep Time

        •    Prep time: 1 minute
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    4 x 200g Huon Salmon portions
        •    1/4 cup Canola Oil
        •    200g Dukkah
        •    1/4 cup Sliced Preserved Lemon
        •    1 tbsp Dried Cranberries
        •    1 cup Cooked Cous Cous
        •    3 tbsp flat leaf parsley
        •    1/4 cup Mint
        •    8 Cherry Tomatoes
        •    2 Cloves of Garlic
        •    1/2 cup Rice bran oil
        •    1 tbsp Raw Sugar
        •    1 Lemon, juice
        •    Pinch Sea Salt
        •    Pinch Cracked black pepper
        •    3 tbsp Sumac
        •    1/2 cup Creme Fraiche
        •    1 Lime, zest only


    1. Roughly chop cherry truss tomatoes and flat leaf parsley, tear mint leaves and crush garlic.
    2. Combine with cooked cous cous, raw sugar, lemon juice, sea salt, cracked black pepper and rice bran oil and refrigerate.
    3. Simply combine crème fraiche with sumac and zest of 1 lime. Check seasoning, place into airtight container and refrigerate
    4. Lightly coat each portion in Canola oil and then completely cover each in Dukkah.
    5. Heat a large non-stick or cast iron pan with a little ghee or oil until hot, carefully place each steak into the pan Dukkah side down, reduce the heat and cook for approx. 1 minute. Carefully turn over and cook for a further 4-5 minutes or until flesh is firm.
    6. Plate up with salad and serve creme fraiche dressing separately or drizzle over the salad and salmon portion

    This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/dukkah-crusted-salmon/?utm_source=The+HUON+salmon+club&utm_campaign=9469ca8960-June+EDM&utm_medium=email&utm_term=0_9ad52295cd-9469ca8960-365942245&goal=0_9ad52295cd-9469ca8960-365942245&mc_cid=9469ca8960&mc_eid=4dbd0c4a9f

    Smoked Brisket

    Tender, smoky brisket, covered with a spicy rub that we just can't get enough of. Yes, this is smoked meat is one beast of a recipe, but trust me, it's worth it!

    No barrel smoker at home? No problem. You can convert any charcoal grill into a makeshift smoker in just a few easy steps. Place hot charcoal on one side of the bottom of the grill and an aluminum pan on the other. Light small pieces of wood and set atop the charcoal. Replace the grill grate over top. Set another aluminum pan filled with water on the grate over the side with the charcoal and wood.

    Prep Time

        •    Prep time: 1 hour, plus resting time
        •    Cook time: 8 hours
        •    Yield: Serves 8 - 10


        •    One 8-to-9-pound brisket flat
        •    ¼ cup kosher salt
        •    1½ tablespoons freshly ground black pepper

        •    1 tablespoon dark brown sugar
        •    2 teaspoons Aleppo pepper flakes
        •    2 teaspoons garlic powder
        •    2 teaspoons cumin
        •    Two 9-by-13-inch aluminum pans, for smoking
        •    8 cups water, for smoking
        •    Lump charcoal, for smoking
        •    Hickory wood, for smoking
        •    Spray bottle, for smoking
        •    ½ cup apple juice
        •    ½ cup apple cider vinegar
        •    Butcher’s paper, for smoking
        •    White bread, for serving
        •    Barbecue sauce, for serving
        •    Pickles, for serving
        •    Coleslaw, for serving
        •    Potato salad, for serving


    1. Place the brisket on a large baking sheet and pat dry with paper towels. In a small bowl, mix together the salt, pepper, brown sugar, pepper flakes, garlic powder and cumin. Rub the spice mix all over the brisket and let sit for 1 hour while you prepare the smoker.
    2. In a barrel smoker, place a 9-by-13-inch aluminum pan underneath the grill grates on the side opposite the firebox. Place another pan on top of the grate closest to the firebox and fill it with the water. Light a chimney starter full of lump charcoal and let burn until bright red, about 10 to 15 minutes. Fill the firebox with the hot charcoal and top with 3 pieces of hickory wood. Keep the lid open until the wood catches fire. Using tongs, turn the wood and close the lid. Maintain a temperature of 250º in your smoker.
    3. Place the brisket on the grate directly over the empty aluminum pan. Close the grill lid and smoke until the meat is dark in color, about 6 hours.
    4. Every hour, add more wood to maintain the fire. In a spray bottle, combine the apple juice and apple cider vinegar, and liberally spray the brisket, working quickly as to not let heat escape. Spray the brisket each time you refresh the wood.
    5. After 6 hours, remove the brisket from the smoker and wrap tightly in butcher’s paper. Return to the smoker and cook until the brisket has reached an internal temperature of 200º, another 2 to 3 hours. Continue refreshing the wood every hour. Remove the package and transfer to a cutting board. Let the meat rest, still wrapped in the paper, for 1 hour.
    6. Unwrap the brisket and slice against the grain. Serve atop slices of white bread with barbecue sauce, pickles, coleslaw and potato salad.

    This great family recipe is thanks to Tasting Table at https://www.tastingtable.com/cook/recipes/smoked-brisket-barbecue-spice-rub-bbq-recipe?utm_medium=email&utm_source=TT&utm_campaign=Weekend&utm_content=Editorial

    Tomato, Basil and Balsamic Chicken

    Hey, guys! Guess what? I’m starting a new series here on the blog and I think you’re really going to like it. This is one of those meals that everyone in your family will love because the flavors are both familiar and comforting. Who doesn’t love a good tomato + basil + balsamic combo, right?

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    1/3 cup balsamic vinegar
        •    2 large boneless, skinless chicken breasts
        •    1 Tablespoon extra virgin olive oil
        •    1/2 teaspoon salt
        •    1/4 teaspoon freshly ground black pepper
        •    1 pint cherry or grape tomatoes, halved
        •    2 cloves garlic, peeled and minced
        •    1 medium onion, chopped
        •    4 large leaves basil, sliced


    1. Pour the balsamic vinegar into a small pot and place over medium-high heat. Reduce until the vinegar reaches the consistency of a syrup.
    2. Meanwhile, slice the chicken breasts in half parallel to the cutting board to make four thin pieces of chicken. Season the chicken with salt and pepper.
    3. Heat the oil in a cast iron or other skillet over medium-high heat until nearly smoking. Add the chicken pieces in a single layer and let brown, undisturbed, for 1 minute. Turn the breasts, turn the heat to low, cover the pan, and let cook for 10 minutes. After ten minutes, remove the chicken to a plate next to the stove.
    4. Turn the heat back up to high and let the liquid in the chicken pan reduce until you can drag a spoon through and leave a trail. Turn the heat back down to medium and add the onions. Let the onions cook for 2 minutes, then add the garlic and cook for a further 30 seconds. Add the halved tomatoes to the pan and saute for 2 minutes.
    5. Arrange the chicken pieces on a serving platter. Top with the tomato and onion mixture. Drizzle the balsamic reduction over the top and garnish with fresh basil.

    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Tomato_-Basil_-and-Balsamic-Chicken-1596412?prm-v1

    Greek Style Pork Chops

    Greek Style Pork Chops with a Cucumber and Tomato Salad is a low carb, healthy meal full of flavor! I love this recipe because it is easy to make, quick, and loaded with fresh ingredients which means lots of flavor! Also, pork is probably my favorite protein. I've never liked picking favorites, so I'll say "probably" to avoid committing.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •    2 tablespoons red wine vinegar, divided
        •    1 teaspoon dried oregano

        •    2 teaspoons olive oil, divided
        •    1 1/2 teaspoons freshly minced garlic, divided
        •    4 boneless pork loin chops about 1/2
        •    6 ounces plain fat free Greek style yogurt
        •    1 tablespoon chopped fresh dill
        •    1 tablespoon shredded cucumber
        •    Splash of lemon juice to taste
        •    1/2 teaspoon salt, divided
        •    1 1/2 cups diced plum tomatoes
        •    1 cup diced seeded cucumber
        •    1/2 cup diced red onion


    1. Combine 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, 1 teaspoon olive oil, and 1 teaspoon freshly minced garlic in a zip-top plastic bag or other container designed to marinate the pork chops. Add pork to bag, and seal. Marinate for at least 20 minutes at room temperature, turning after 10 minutes.
    2. Combine remaining 1 tablespoon vinegar, 1 teaspoon olive oil, 6 ounces yogurt, 1 tablespoon dill, 1 tablespoon shredded cucumber, 1/2 teaspoon freshly minced garlic, a little bit of lemon juice and 1/8 teaspoon salt, stirring well with a whisk to make the Tzatziki Sauce. Give it a taste and adjust the flavors as needed. Cover and chill.
    3. Combine 1 1/2 cups diced tomatoes, 1 cup diced cucumber, and 1/2 cup diced red onion. Sprinkle tomato mixture with 1/8 teaspoon salt; toss to combine.
    4. Heat a Grill Pan over mid-high heat (375 degrees F). Coat pan with cooking spray. Remove pork from bag, and discard marinade. Sprinkle both sides of pork evenly with remaining 1/4 teaspoon salt. Add pork to pan, and cook for 3-4 minutes on each side or until instant read thermometer registers 140 degrees F. Remove pork from pan, and let stand for 5-10 minutes. Enjoy with the cucumber and tomato salad and a generous helping of the Tzatziki sauce!

    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Greek-Style-Pork-Chops-1062107?prm-v1

    Roasted Caraway Roots with Duck Breast & Smoked Paprika Dressing

    A warm autumnal salad mixing root vegetables roasted in caraway and honey, accompanied by a duck breast and a smoked paprika dressing.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 2



    • 2 duck breasts
    • 2 large carrots, scrubbed, peel on and cut into batons
    • 2 medium parsnips, scrubbed, peel on and cut into batons
    • 1 tsp caraway seeds
    • Zest of half a lemon
    • drizzle honey
    • The seeds from half a pomegranate
    • Small handful of coriander leaf, chopped
    • Olive oil
    • Salt and pepper


    • 1 Tbs full fat natural yoghurt
    • 1 tsp apple cider vinegar
    • 1 tsp olive oil
    • ½ tsp smoked paprika
    • ½ tsp smoked salt


    1. Pre-heat your oven to 180 C.
    2. First cook your duck according to packet instructions. This will likely involve, scoring and seasoning the duck, pan frying skin down in a dry pan for 6 minutes, then transferring to an oven for 10-15 minutes (depending on how rare you like your duck), then resting for 10 minutes before slicing up.
    3. Toss the carrot and parsnip batons in a tsp of olive oil, the caraway seeds, lemon zest, and a pinch of salt. Lay on a baking tray and finish with a drizzle of honey. Roast in the oven for 20 minutes of until fork tender and slightly charred.
    4. Whilst the roots are cooking make your dressing by simply stirring all the ingredients together.
    5. Toss the warm carrots with the chopped coriander and pomegranate (leaving some for top garnish), then plate up with the sliced duck. Drizzle over the creamy dressing and serve immediately

    This great family recipe is thanks to Natural Kitchen Adventures at http://naturalkitchenadventures.com/roasted-caraway-roots-with-duck-breast-smoked-paprika-dressing/