Bakken special, the OG BAM dish (+Others!)
After my trip to Black Axe Mangal I was keen to cook more dishes from the cookbook. Next up was the Bakken special, the OG BAM dish!
This recipe is from Black Axe Mangal:
The Prep:
Bakken Spice mix (Cumin seeds, Fennel seeds, Coriander seeds, Caraway seeds, Black pepper and Star Anise) with sugar and salt. This was rubbed into the lamb shoulder and left in the fridge for 3 hours.
The Cook:
I fired up the Kamado Joe Big Joe and got it to 150°C then added the lamb.
On the dial!
Part way through the cook
4 1/2 hours later it was ready!
I pulled it into fairly large chunks to keep it nice and moist.
Time to Eat:
Whilst the lamb was cooking I had made the Bakken sauce with garlic, shallots, roasted red peppers (plus juice), biber salcasi, tomato puree, Bakken spice, pomegranate molasses, fermented turnip juice, sauerkraut brine, demerara sugar and salt! The meat was added to the sauce then I pan fried the kidneys.
In the bowl went flatbread, lamb, sauce, pickled red cabbage, yoghurt, black chilli flakes, sumac shallots, fermented chilli sauce and flat leaf parsley.
What a dish!
SUMMARY:
This was quite a bit of work as a lot of different components make up the end dish but it’s worth the effort, such a tasty dish! I haven’t eaten kidneys for a long while but they worked well in this dish, they didn’t taste so good reheated so maybe best cooked fresh!
| Cook Difficulty: | 4/5 |
| Cook Duration: | Medium: 3/5 |
| Cook Equipment: | Kamado Joe Big Joe |
| Cook Method: | Indirect |
| Charcoal: | Whittle and Flame Ash Charcoal |
| Smoking Wood: | Oak |
| Cook temperature: | 150°C |
| Cook time: | 4 1/2 hours |
| Internal temperature: | 75°C |
| Notes: | Don’t aim to reheat the kidneys. |
This recipe is from Black Axe Mangal:
Also cooked this week:
Seared onglet, baby gem lettuce, caesar dressing, dripping breadcrumbs
Another recipe from the Quality Chop House book – The Onglet is cooked in browned butter with thyme:
Flipped
Didn’t take long at all!
Sliced and plated, it looked fantastic. Always a relief when you slice the meat and see it’s nice and pink. Side dish of baby gem lettuce, caesar dressing and dripping breadcrumbs.
Served with Honey glazed carrots, onion and caramelised walnuts
We really enjoyed this meal, the steak was fantastic but the side dishes worked really well too.
This recipe is from the Quality Chop House book:
Chicken with Za’atar
There can’t be many recipes I haven’t cooked from the Posh Kebabs book now!
Chicken in the Za’atar mix:
Grilled on the Napoleon Pro 22 – Skin side down to start
Flipped
Quick rest
Sliced
Plated up, I still had one of the big Turkish flatbreads to use.
Glorious!
What a great dish this was, pretty quick and easy to prepare and cook. A good midweek meal.
This recipe is from the Posh Kebabs book:
Teriyaki pork skewers
Pork loin steaks sliced and mixed in a teriyaki marinade (dark and light soy sauce, garlic puree, ginger puree, sesame oil, Korean red pepper flakes, white pepper and demerara sugar)
After 3 hours onto the skewers
Cooked direct on the Napoleon Pro 22. Brushed with Teriyaki sauce throughout which did flare up a bit!
End result, looks burnt but it’s the Teriyaki sauce.
Another great dish from the White Meat book, really enjoyed it.
This recipe is from the White Meat book:
That’s it for this blog post, some great cooks and a good week of eating! Until next time.
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