Christmas
Christmas in bond Hill yeah all right
welcome to a bond a harvest oszi
Christmas there’s no silly sweaters
there’s no snow it’s all Sun salt motion
and seafood man boy today we’re gonna
cook up an epic lunches give you a hot
smoked salmon on the rocks win win win
and win all right future welcome to
Bondi welcome to a Bondi harvest
Christmas I mean look at this white sand
salt there’s no silly sweaters there’s
no snow you name it this is all about
the ocean so we’re doing a hot smoked
salmon so it’s gonna be cured first
we’re gonna serve it for lunch but it’s
actually perfect to be served in the
middle of your dining table for a
Christmas dinner
so it’s really simple it’s really tasty
too on the beach come on you
have no problems doing at home that’s a
local Arthur he’s a mad spear fisherman
forager you name it it’s just an order
and good bloke okay so we’ve cured our
salmon and we’ve cured it in our
Christmas spices so we’ve gone half
sugar half salt and then we’ve gone some
cinnamon
it’s got vanilla got some star anis
we’ve got some cloves and nutmeg and
some orange so all those beautiful
Christmas spices that celebration all
those flavours are gonna impart so we’ve
mixed them together the mortar and
pestle and then we’ve rubbed that that
curing mix over the salmon we put it in
the fridge for 12 hours
and then you wash it off so you get rid
of all that salt and all that sugar
that’s just about flavor all that flavor
is imparted into this awesome salmon
okay so what happens when you cure
things like salmon that’s not just about
the flavor it’s also it sort of kind of
cooks it so the sugar and the salt
actually draw a liquid out of the
proteins which in return drives a
mountain cooks them so that liquids been
drawn out and that flavors gone into it
so it’s just an amazing process okay
look I know what you’re thinking you’re
thinking smoking is quite hard I can’t
do smoking so look I’m going to show you
a really easy way and we’re doing it on
the beach this is a camp stove you know
so you can use extort him you don’t need
a proper barbecue you don’t need proper
equipment it’s a little bit makeshift
but it works so well and smells and
tastes amazing so I’ve just looked got
two trays okay so I’ve got one tray for
the wood chips that goes on the stove
I’ve got another tray or like a you know
a bit of mesh that you sit on top which
goes on wrap it in foil and
so that’s another mate Dane he’s got an
epic blog Facebook YouTube healthy
tradies a chef just all-around nice
bloke it’s basically the better-looking
version of me well I’m gonna cook this
up you guys want to come over for a fade
when it’s ready to be done in about 20
minutes yeah give you a holla I’m gonna
slice me sum it up I’m gonna get it
smoking so I’m just going to top and
tail it just to clean it up so just a
nice big slice you know this has been
cured so you can actually eat this raw
right now this would be just an awesome
sort of gravlax or cured salmon dish you
know you’d slice it it’s play it out
with some squeeze of lemon and capers
I’m like God
so these recipes are just getting better
and better so I’ve kept the skin on you
put skin side down towards the smoke so
that skin will be copping all that heat
and it means that the the skin sort of
protects it a little bit so you still
have like a tender opaque beautiful
smoke and balanced flavors you don’t
want to overcook it you don’t want to
kill it and it won’t stick in the tray
then so just start the smoke now yeah
straight up okay so once it starts to
smoke just turn it down a little bit and
then wrap it up and spoil and catch that
smoke okay you want to catch it so just
wrap it up in foil or put your lid on
from your wok if you’re using like a
woodchips a wire rack and a wok just put
your lid on and that’s it it’s doing its
thing now I have to worry about that
it’s ready to go it’s that simple so
that’s going to take about 20 minutes
okay so what I do as soon as it comes to
heat as soon as the carp starts the
smoked salmon goes in I turn it down
leave it for 20 minutes and this is um
you know it’s about a kilo worth of
salmon there and then after 20 minutes I
turn it off is that’s it
I let it rest and they’re taking a
little bit more that’s smoked before I
eat it okay so while that’s doing its
thing we’re gonna make an awesome salsa
so it’s gonna be like summer mangos I’m
gonna do some charred grilled corn it’s
gonna have some meat so it’s gonna be a
mix of again that smoky sweet acidic
flavor we’re gonna do a really quick
pickled cucumber as well so let’s get
doing that we’re gonna go some apple
cider vinegar a little bit of honey and
then we’ll infuse that with some ginger
and some star anis so what you want to
do is you just want to melt your honey
and your vinegar over a little bit of
heat so you just warming it up
and then you die some cucumbers and dump
it in a simple
so that’s what we’re after no just nice
lightly charred okay so always working
on the flat surface we’re just going to
cut this in half just so I can get back
into the kitchen and home with all my
fingers and let’s run your knife down
those kernels and then just follow you
know follow that line and use that as a
guide get them all off and then into a
bowl
now all we need to do is finish off and
put the salsa together so with our corn
I’ve got our pickled cucumbers we’re
going to add some avocado some mint and
some mango we’re going to dice these up
and throw mean mix them together and
then we’re gonna eat that salmon because
that’s ready to go
avocado I’m just going to run a knife
around it twist it open I might just use
half an avocado I’m gonna cut him in
half again they’re quarters and then
just peel that skin off how good is a
good avocado it’s the best run your
knife down put them back together and
then just dice him
whole mint leaves okay so one chicken
mango just run your knife down there
flat surface so I like to skin it if
you’ve got a spoon you can spoon it out
– but I’ll ice it up this way I just
seem to get more flesh
okay so these are pickled cucumbers have
a macerated I suppose they’re not fully
pickled so they’re not
preserves they’re small about just
getting that sort of acid and that
flavor in there which is going to dress
the salad so we just sort of gonna with
the dressing get some in on top of the
mango and then mix this up with that
acid the lemon and the honey from the
pickled cucumbers okay so what we’re
gonna do is we’re going to serve this
salsa and this awesome smoked salmon
with some lettuce cups like a sanctuary
Bell style theme you know if you were at
home with a big set of dinner table for
Christmas I just leave the whole salmon
whole and I’d let people make their own
way with it you know pull it apart serve
it with bread eat it with their turkey
it’s like make your own story so we’ll
just turn that heat off and that’s
pretty well all the cooking done
oh yeah good so good it smells great
doesn’t it very carefully to a horde
like that
lettuce cups on the side someone’s gonna
slice the end off that and pick off the
sweet sort of scent a bit to this cause
that
a bit of salsa lettuce cup mango mint
yeah but having a lot come on
there we go hot smoked salmon bonnet
harvest Bondi Aussie star Christmas
it doesn’t get much better does it by
we’re just winnings yeah oh no alright
alright guys thanks for watching make
sure you check out all the other epic
food troop Christmas recipes and make
sure to get spawned another go now this
go for a swim
thanks for watching it will see next
year Christmas Merry Christmas
you
Christmas in bond Hill yeah all right
welcome to a bond a harvest oszi
Christmas there’s no silly sweaters
there’s no snow it’s all Sun salt motion
and seafood man boy today we’re gonna
cook up an epic lunches give you a hot
smoked salmon on the rocks win win win
and win all right future welcome to
Bondi welcome to a Bondi harvest
Christmas I mean look at this white sand
salt there’s no silly sweaters there’s
no snow you name it this is all about
the ocean so we’re doing a hot smoked
salmon so it’s gonna be cured first
we’re gonna serve it for lunch but it’s
actually perfect to be served in the
middle of your dining table for a
Christmas dinner
so it’s really simple it’s really tasty
too on the beach come on you
have no problems doing at home that’s a
local Arthur he’s a mad spear fisherman
forager you name it it’s just an order
and good bloke okay so we’ve cured our
salmon and we’ve cured it in our
Christmas spices so we’ve gone half
sugar half salt and then we’ve gone some
cinnamon
it’s got vanilla got some star anis
we’ve got some cloves and nutmeg and
some orange so all those beautiful
Christmas spices that celebration all
those flavours are gonna impart so we’ve
mixed them together the mortar and
pestle and then we’ve rubbed that that
curing mix over the salmon we put it in
the fridge for 12 hours
and then you wash it off so you get rid
of all that salt and all that sugar
that’s just about flavor all that flavor
is imparted into this awesome salmon
okay so what happens when you cure
things like salmon that’s not just about
the flavor it’s also it sort of kind of
cooks it so the sugar and the salt
actually draw a liquid out of the
proteins which in return drives a
mountain cooks them so that liquids been
drawn out and that flavors gone into it
so it’s just an amazing process okay
look I know what you’re thinking you’re
thinking smoking is quite hard I can’t
do smoking so look I’m going to show you
a really easy way and we’re doing it on
the beach this is a camp stove you know
so you can use extort him you don’t need
a proper barbecue you don’t need proper
equipment it’s a little bit makeshift
but it works so well and smells and
tastes amazing so I’ve just looked got
two trays okay so I’ve got one tray for
the wood chips that goes on the stove
I’ve got another tray or like a you know
a bit of mesh that you sit on top which
goes on wrap it in foil and
so that’s another mate Dane he’s got an
epic blog Facebook YouTube healthy
tradies a chef just all-around nice
bloke it’s basically the better-looking
version of me well I’m gonna cook this
up you guys want to come over for a fade
when it’s ready to be done in about 20
minutes yeah give you a holla I’m gonna
slice me sum it up I’m gonna get it
smoking so I’m just going to top and
tail it just to clean it up so just a
nice big slice you know this has been
cured so you can actually eat this raw
right now this would be just an awesome
sort of gravlax or cured salmon dish you
know you’d slice it it’s play it out
with some squeeze of lemon and capers
I’m like God
so these recipes are just getting better
and better so I’ve kept the skin on you
put skin side down towards the smoke so
that skin will be copping all that heat
and it means that the the skin sort of
protects it a little bit so you still
have like a tender opaque beautiful
smoke and balanced flavors you don’t
want to overcook it you don’t want to
kill it and it won’t stick in the tray
then so just start the smoke now yeah
straight up okay so once it starts to
smoke just turn it down a little bit and
then wrap it up and spoil and catch that
smoke okay you want to catch it so just
wrap it up in foil or put your lid on
from your wok if you’re using like a
woodchips a wire rack and a wok just put
your lid on and that’s it it’s doing its
thing now I have to worry about that
it’s ready to go it’s that simple so
that’s going to take about 20 minutes
okay so what I do as soon as it comes to
heat as soon as the carp starts the
smoked salmon goes in I turn it down
leave it for 20 minutes and this is um
you know it’s about a kilo worth of
salmon there and then after 20 minutes I
turn it off is that’s it
I let it rest and they’re taking a
little bit more that’s smoked before I
eat it okay so while that’s doing its
thing we’re gonna make an awesome salsa
so it’s gonna be like summer mangos I’m
gonna do some charred grilled corn it’s
gonna have some meat so it’s gonna be a
mix of again that smoky sweet acidic
flavor we’re gonna do a really quick
pickled cucumber as well so let’s get
doing that we’re gonna go some apple
cider vinegar a little bit of honey and
then we’ll infuse that with some ginger
and some star anis so what you want to
do is you just want to melt your honey
and your vinegar over a little bit of
heat so you just warming it up
and then you die some cucumbers and dump
it in a simple
so that’s what we’re after no just nice
lightly charred okay so always working
on the flat surface we’re just going to
cut this in half just so I can get back
into the kitchen and home with all my
fingers and let’s run your knife down
those kernels and then just follow you
know follow that line and use that as a
guide get them all off and then into a
bowl
now all we need to do is finish off and
put the salsa together so with our corn
I’ve got our pickled cucumbers we’re
going to add some avocado some mint and
some mango we’re going to dice these up
and throw mean mix them together and
then we’re gonna eat that salmon because
that’s ready to go
avocado I’m just going to run a knife
around it twist it open I might just use
half an avocado I’m gonna cut him in
half again they’re quarters and then
just peel that skin off how good is a
good avocado it’s the best run your
knife down put them back together and
then just dice him
whole mint leaves okay so one chicken
mango just run your knife down there
flat surface so I like to skin it if
you’ve got a spoon you can spoon it out
– but I’ll ice it up this way I just
seem to get more flesh
okay so these are pickled cucumbers have
a macerated I suppose they’re not fully
pickled so they’re not
preserves they’re small about just
getting that sort of acid and that
flavor in there which is going to dress
the salad so we just sort of gonna with
the dressing get some in on top of the
mango and then mix this up with that
acid the lemon and the honey from the
pickled cucumbers okay so what we’re
gonna do is we’re going to serve this
salsa and this awesome smoked salmon
with some lettuce cups like a sanctuary
Bell style theme you know if you were at
home with a big set of dinner table for
Christmas I just leave the whole salmon
whole and I’d let people make their own
way with it you know pull it apart serve
it with bread eat it with their turkey
it’s like make your own story so we’ll
just turn that heat off and that’s
pretty well all the cooking done
oh yeah good so good it smells great
doesn’t it very carefully to a horde
like that
lettuce cups on the side someone’s gonna
slice the end off that and pick off the
sweet sort of scent a bit to this cause
that
a bit of salsa lettuce cup mango mint
yeah but having a lot come on
there we go hot smoked salmon bonnet
harvest Bondi Aussie star Christmas
it doesn’t get much better does it by
we’re just winnings yeah oh no alright
alright guys thanks for watching make
sure you check out all the other epic
food troop Christmas recipes and make
sure to get spawned another go now this
go for a swim
thanks for watching it will see next
year Christmas Merry Christmas
you
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