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  • Christmas in Bondi, hell yeah!

  • Alright welcome to a Bondi Harvest Aussie Christmas

  • There's no silly sweaters, there's no snow, it's all sun, salt, ocean and sea food.

  • Man what a day!

  • Lunch is going to be hot smoked salmon

  • on the rocks

  • win, win, win and win.

  • Alright Food Tube welcome to Bondi and welcome to a Bondi Harvest Christmas.

  • I mean look at this, white sand, 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 that's going to be cured first

  • we are going to serve it for lunch but it's actually perfect to be served in the middle of your dining table

  • for Christmas dinner so it is really simple, it's really tasty. If I can do it on a beach you'll have no problems doing

  • it at home.

  • That's local Arthur, he's a mad spear fisherman, forager.

  • Merry Christmas, ho ho ho!

  • So we've cured our salmon, and we've cured them in our Christmas spices.

  • So I've gone half sugar, half salt, then we've gone some cinnamon, vanilla, star anise , cloves, nutmeg and

  • some orange. So all those beautiful Christmas spices, a celebration.

  • So we mix them together in a mortar and pestle

  • and then we'll rub that curing mixture over the salmon and put it in the fridge for 12 hours.

  • Then you'll wash it off and get rid of all that salt and all that sugar and it's just about flavour

  • and all that flavour is imparted in to this awesome salmon.

  • So what happens when you cure things like salmon, it's not just about the flavour it's also

  • it sort of kind of cooks it, so the sugar and the salt actually draw liquid out of the proteins which

  • in return dries them out and cooks them.

  • So that liquid has been drawn out and the flavours gone in to it.

  • It's just an amazing process.

  • Ok look I know what you're thinking, smoking is quite hard, I can't do smoking

  • so I'm going to show you a really easy way, we're doing it on the beach, it's just a camp stove

  • you can use your stove at home, you don't need a proper bbq, you don't need proper equipment

  • it's a little bit make shift but it works so well and smells and tastes amazing.

  • I've got 2 trays, one tray for the wood chips

  • that goes on the stove

  • I've got another tray / a bit of mesh that you sit on top

  • fish goes on, wrap it in foil and cook it

  • so that's another mate Dane, he's got an epic blog, facebook, youtube, a chef

  • just an all round nice bloke, basically the better looking version of me

  • Merry Christmas guys!

  • well I'm going to cook this up

  • you guys want to come over for a fee when it's ready?

  • it will be done in about 20 minutes, I'll give you a holla

  • I'm gonna slice my salmon up and we're gonna get it smoking

  • so I'm just gonna top and tail it just to clean it up

  • so just a nice big slice, 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

  • slice it and splay it out with some squeeze of lemon and capers

  • oh my god

  • these recipes are just getting better and better

  • so i've kept the skin on and you put skin side down towards the smoke so that skin will be cupping all that heat

  • and it means that the skin protects it a little bit so that you still have like a tender, opaque, beautiful smoke and balanced flavours

  • you don't want to over cook it, you don't want to kill it and it won't stick in the tray then

  • see it's starting to smoke now

  • straight up okay, so once it starts to smoke just turn it down a little bit

  • and then wrap it up in foil and catch that smoke okay

  • you wanna catch it so just rap it up in foil or just put your lid on from your wok

  • if you're using like wood chips, a wire wrack and a wok

  • just put your lid on and that's it, it's doing its thing now, I don't 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 is as soon as it comes to a heat

  • as soon as it starts to smoke, salmon goes in, I turn it down, leave it for 20 minutes

  • and this is about a kilo worth of salmon there and then after 20 minutes I turn it off

  • and just let it sit and let it rest and let it take in a little bit more of that smoke before I eat it

  • Okay so while that's doing its thing we're going to make an awesome salsa, so it's going to be like

  • summer mangos, I'm going to do some chargrilled corn, it's going to have some mint

  • so it's going to be a mix of again that smokey, sweet, acidic flavour

  • we're going to do a really quick pickled cucumber as well so let's get doing that

  • we're going to g with some apple cider vinegar, a little bit of honey and then we're going to infuse that with some ginger

  • and some star anise

  • so what you're gonna want to do is melt your honey and your vinegar over a little bit of heat so you're just warming it up

  • and then you dice up the cucumbers and dump it in, it's that simple

  • so that's what we're after, just nice lightly charred

  • okay so always working on a flat surface, we're going to cut this in half just so I can get back into the kitchen at home with all my fingers

  • and just run your knife down those colonels and then just follow that line, use it as a guide

  • get them all off and into a bowl

  • now all we need to do is finish off and put the salsa together

  • so we got our corn, 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 them in, mix them together and then we're going to eat that salmon because that's ready to go

  • avocado, just going to run our knife around it, twist it open, I might just use half an avocado

  • I'm going to cut him in half again into 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, 1 cheeky mango

  • just run your knife down there

  • flat surface, I like to skin it

  • if you've got a spoon you can spoon it out too

  • but I like to do it this way, just seem to get more flesh

  • okay so these pickled cucumbers have macerated, I suppose they're not fully pickled

  • so they're not preserved, it's more about getting that acid and that flavour in there which is going to dress the salad

  • 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 going to do is, we're going to serve this salsa and this awesome smoke salmon with some lettuce cups

  • like a sanctuary bali style theme

  • if you were at home with a big sort of dinner table for christmas, I'd 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 much all the cooking done

  • oh yeah!

  • this looks so good

  • it smells great doesn't it, very carefully into a board like that

  • some lettuce cups on the side, so I'm just going to slice the end off that

  • and pick off the sweet, center bits of this

  • look at that, bit of salsa in the lettuce cup, mango, mint

  • here you are bud have a go of that

  • oh my god

  • go on go for it, grab mine

  • there we go hot smoked salmon, Bondi Harvest, Bondi Aussie style Christmas

  • it doesn't get much better does it?

  • not at all

  • alright we're just winning, yea I know right

  • alright guys thanks for watching, make sure you check out all the other epic Food Tube christmas recipes

  • and make sure you check out Bondi Harvest

  • go for a swim, thanks for watching and we'll see you next year!

  • Whoo! Merry Christmas!

Christmas in Bondi, hell yeah!

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オージービーチのクリスマス| ホットスモークサーモン|ボンダイハーベスト (Aussie Beach Christmas! | Hot Smoked Salmon | Bondi Harvest)

  • 287 17
    Daiki Teramoto に公開 2021 年 01 月 14 日
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