Bakken special, the OG BAM dish

Bakken special, the OG BAM dish (+Others!)

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.

Bakken special, the OG BAM dish

The Cook:

I fired up the Kamado Joe Big Joe and got it to 150°C then added the lamb.

Bakken special, the OG BAM dish

On the dial!

Bakken special, the OG BAM dish

Part way through the cook

Bakken special, the OG BAM dish

4 1/2 hours later it was ready!

Bakken special, the OG BAM dish

I pulled it into fairly large chunks to keep it nice and moist.

Bakken special, the OG BAM dish

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. 

Bakken special, the OG BAM dish

What a dish!

Bakken special, the OG BAM 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:

Seared onglet, baby gem lettuce, caesar dressing, dripping breadcrumbs

Flipped

Seared onglet, baby gem lettuce, caesar dressing, dripping breadcrumbs

Didn’t take long at all!

Seared onglet, baby gem lettuce, caesar dressing, dripping breadcrumbs

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.

Seared onglet, baby gem lettuce, caesar dressing, dripping breadcrumbs

Served with Honey glazed carrots, onion and caramelised walnuts

Seared onglet, baby gem lettuce, caesar dressing, dripping breadcrumbs

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:

Chicken with Za'atar

Grilled on the Napoleon Pro 22 – Skin side down to start

Chicken with Za'atar

Flipped

Chicken with Za'atar

Quick rest

Chicken with Za'atar

Sliced

Chicken with Za'atar

Plated up, I still had one of the big Turkish flatbreads to use.

Chicken with Za'atar

Glorious!

Chicken with Za'atar

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)

Teriyaki pork skewers

After 3 hours onto the skewers

Teriyaki pork skewers

Cooked direct on the Napoleon Pro 22. Brushed with Teriyaki sauce throughout which did flare up a bit!

Teriyaki pork skewers

End result, looks burnt but it’s the Teriyaki sauce.

Teriyaki pork skewers

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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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

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