There are many different methods to cooking meats which have become quite popular in the culinary world. Cooking your meats with Hickory woods is one of them.
Hickory smoked refers to a method of cooking meats over a Hickory wood burning fire. As this slowly burns, the wood releases a unique smoke which injects a new complimentary flavour into your juicy and tender meat. Hickory adds a pungent and rich flavour with a deep colour to your meats.
With 19 different species of the hickory tree native to many regions in Asia and North America. Hickory firewood burns longer than other woods, hence why it makes it an excellent choice of wood for cooking.
To prepare your own Hickory smoked meats at home, see the below recipe prepared.
- 1 tbsp cumin
- 1 tbsp coriander seeds
- 250gm lamb backstrap
- 1/2 cup mint
- 1 tbsp olive oil
- Salt and pepper
- 1/2 tsp honey
- 1 tsp baby capers
- 1 orange
- 1/2 bulb fennel
- Hickory Wood for smoking
- 1 cup Sahara Natural Pure Yoghurt
- 1/2 tsp honey
Place yoghurt in a bowl and cover with plastic wrap. Smoke the yoghurt by adding the hickory wood chips to the burn chamber of the smoking gun. Place hose under the plastic wrap with the opening sitting above the yoghurt. Seal with plastic wrap. Turn smoking gun on to high speed and ignite wood chips. Switch to low speed and smoke for a few seconds until the bowl is filled with dense smoke. Remove the hose and reseal the plastic wrap. Let infuse for 3 minutes. Repeat process one more time for a smokier flavour, stirring yoghurt between each session. Season with salt and honey. Add chopped chilli and capers to taste.
Finely shave the fennel using a mandolin. Segment the oranges by peeling the orange and removing all the pith. Using a paring knife, remove the membranes of each segment.
Place cumin and coriander seeds in a pan and dry roast until fragrant. Place in a mortar and pestle and grind into a powder.
Rub the lamb with olive oil then sprinkle with salt, pepper and the spice powder. Heat heavy based pan to a medium/high heat. Add the lamb and grill until medium. Rest meat and then slice.
Arrange fennel, orange and mint on the plate. Top with lamb slices and dress the plate with the smoked yoghurt. Season well with salt and pepper.