Name: 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)
Uploaded: 2021-01-14T06:28:07.000Z
Duration: 8 min 3 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

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.

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

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

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

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

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

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

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

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

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

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

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

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

run your knife down, put them back together and then just dice him

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

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

so we'll just turn that heat off and that's pretty much all the cooking done

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