July 2021

Teriyaki Salmon Smoked on a Natural Wood Plank

By adminCedar Plank Recipes, Fish

Prep: 10 min | Cook: 10 min

You’ll need:

2 tablespoons sugar
2 tablespoons peanut oil
1/2 teaspoon sesame oil
1 tablespoon minced garlic
1/2 cup light soy sauce
1/4 cup mirin
1 tablespoon minced ginger
1 tablespoon minced green onion bottoms
1 (1-inch) piece fresh wasabi root, optional
4 (6-ounce) salmon fillets
2 teaspoons vegetable oil
Lime slices, for garnish

Step 1
Put the soy sauce, mirin, sugar, peanut oil, sesame oil, garlic, ginger, green onions, and wasabi, if using, in a blender and process on low for 1 minute, or until the ingredients are well incorporated. Transfer half of the sauce to a shallow dish and add the salmon fillets. Turn to coat well, and refrigerate, turning occasionally, for at least 2 hours and up to overnight. Transfer the remaining sauce to a non-reactive container and refrigerate until ready to cook the salmon. Soak the cedar planks in water for at least 1 hour. (Note: you may have to weight the planks with a heavy object in order to keep them submerged in the water.)

Step 2
Preheat a grill to medium. Remove the planks from the water and rub the tops each lightly with 1/2 teaspoon vegetable oil. Place 1 salmon fillet on the top of each plank. Place the planks directly on grill and close the cover. (The planks will smoke, this is OK. Keep the lid closed to prevent the smoke from escaping.) Cook until the salmon is just cooked through, about 10 minutes. While the fish is cooking, place the remaining teriyaki sauce in a small saucepan and cook until it has thickened slightly and coats the back of a spoon, 1 to 2 minutes.

Step 3
Remove the fish from the grill and serve, drizzled with the thickened sauce.

July 30, 2021

Vegan Tofu with Mango Salsa Smoked on a Natural Wood Plank

By adminCedar Plank Recipes, Fruit, Vegetables

Serving tofu grilled on a cedar plank is the best idea ever to satisfy your vegan friends at your next BBQ party. They can leave their container with home prepared vegan goods at home as this won’t go anywhere near any meat juices. This grilled tofu is the flavour-packed vegan main dish you’ve been looking for.

Even if you’re not a fan of tofu, we think this one will surprise you. Soaked in a zesty cumin-lime marinade and served with mango salsa, this scrumptious tofu could well be your new summer favourite. It’s a standout people pleaser, whether your guests have a plant-based diet or not. The mango salsa is also perfectly safe for eaters with dietary requirements.

Cedar Planked Tofu with Mango Salsa – Serves 2

You’ll need:

1 medium cedar plank
400 gram extra firm tofu, drained and pressed
¼ cup soy sauce or tamari
1 tbsp lime juice
1 tbsp maple syrup
1 garlic clove, minced
1 teaspoon ground cumin
Pinch of cayenne pepper
2 tsp of high heat oil of choice

For the Salsa:

1 mango, peeled and cubed
½ cucumber, diced
3 tomatoes, diced
1 small red onion, very finely diced
Bunch of fresh coriander (cilantro), roughly chopped
Juice of ½ lime
2 tbsp of extra virgin olive oil

Step 1:
Stir the soy sauce, lime juice, maple syrup, garlic, cumin, and cayenne pepper together in a small bowl.

Step 2:
Cut the block of tofu in half, thickness wise, to create two thin slabs. Next cut each slab in half, width-wise, to create 4 smaller slabs.

Step 3:
Place the tofu slabs into a shallow dish and pour the soy sauce mixture over them. Allow the tofu to marinate for 30 minutes at room temperature, or up to 24 hours in the refrigerator.

Step 4:
While the tofu marinates, fill a shallow dish with water and submerge the cedar plank. Allow the plank to soak for at least 30 minutes but an hour is best.

July 20, 2021

Cedar Planked Stuffed Portobello Mushrooms

Chorizo Stuffed Portobellos Smoked on a Natural Wood Plank

By adminCedar Plank Recipes, Vegetables

Plank grilled portobello mushrooms make a wonderful simple side dish to accompany any meal and especially when stuffed with bacon and chorizo, they are super delicious. Brown portobellos have a delicious earthy flavour which is enhanced by grilling them on a cedar wood plank.

When shopping for portobello mushrooms, look for caps that are firm to the touch, and uniform in colour. Leave the spotty ones behind as they are most probably old. To clean the mushrooms, use a clean paper towel and gently rub off any dirt from the caps before cooking.

Cedar Plank Chorizo Stuffed Portobello Mushrooms – Serves 6

You’ll need:

6 small cedar grilling planks
6 large portobello mushrooms
200g of fresh chorizo or bulk spicy pork sausage
10 bacon strips, diced
1 large sweet red pepper, finely chopped
1 medium onion, finely chopped
2 garlic cloves, minced
¼ tsp crushed red pepper flakes
a pinch of cayenne pepper
½ cup grated Parmesan cheese

Step 1:
Soak the cedar planks in water for at least 1 hour. In a large skillet, cook the chorizo and bacon over medium heat 10-12 minutes or until chorizo is fully cooked and bacon is crisp. Remove with a slotted spoon and drain on paper towels. Discard drippings, but reserve 1 tablespoon in the pan.

Step 2:
Add pepper and onion to drippings; cook and stir over medium-high heat 3-4 minutes or until tender. Add garlic, pepper flakes and cayenne; cook for another 30 seconds. In a large bowl, combine the meat mixture with the vegetable mixture and cheese then set aside.

Step 3:
Remove the stems from the mushrooms for easier grilling and with a spoon, scrape and remove the gills. Fill the caps with prepared mixture.

Step 4:
Place your planks on the grill rack over direct medium heat. Cover and heat 3-4 minutes or until light to medium smoke comes from the plank and the wood begins to crackle. This indicates the plank is ready. Turn the planks over and place the mushroom caps on the planks. Grill, covered, over medium heat 8-10 minutes or until mushrooms are tender.

You can serve the mushrooms on the plank as it will look rustic and amazing. You can pair them with other grilled foods such as grilled meats and veg or you could use them as patties in burgers. Top with your favourite cheese, lettuce, tomato, red onion slices, and serve in a toasted bun.

July 20, 2021

Smoked Burrata Smoked on a Natural Wood Plank

By adminCedar Plank Recipes, Cheese

This is the perfect way to wow your guests and indulge on a perfect ball of burrata. Okay, let’s first explain what burrata is. Some call it the Queen of Italian cheeses and translated from Italian, burrata means buttery. That’s a clue to the delicious melt-in-your-mouth centre that awaits inside.

This amazing semi-soft cheese is made by artisans with just three simple ingredients: cow’s milk, rennet, and cream. Just as fresh, mild and creamy, mozzarella bears a close resemblance to burrata in both flavour and ingredients. Feel free to substitute it if you can’t find the real thing. The purpose of cedar planking this type of cheese is to add a light smoky flavour without really cooking or melting the cheese.

Cedar Planked Smoked Burrata – Serves 2

You’ll need:

1 well-soaked cedar plank
1 Ball of burrata cheese
Salt & Pepper
Some Olive Oil
Fresh basil for garnish

Step 1:
Soak the cedar plank in water for at least 30 minutes prior to grilling.

Step 2:
Preheat your grill to medium- high heat on one side.

Step 3:
Remove the ball of burrata from the package and discard the water. Pat it dry and place it on the cedar plank.

Step 4:
Place the plank over a medium heat grill and close the lid to cook for 2 minutes. Check to see the plank is smoking and the burrata is not melting. The burrata should not melt during this cook, just get warm and smoke infused. Cook an additional 1-3 minutes to smoke infuse as needed and carefully take it off the grill.

Step 5:
Plate the burrata with a little drizzle of olive oil, salt, pepper, and garnish with fresh basil.

If you’ve had burrata before, you’re probably wondering how to grill this cheese without making a huge mess. If you’re careful and determined, it is possible. Just don’t grill it for too long or at too high heat. Serve this gooey goodness with crackers or pita chips and add some grilled fruit like cherries, grapes, or berries to make it even more exciting. You can also pop it onto a bowl of pasta and enjoy it as a main meal.

July 20, 2021

Rainbow Trout Fillet Smoked on a Natural Wood Plank

By adminCedar Plank Recipes, Fish

Rainbow trout is not only an impressive fish to catch, but also nice to eat. Especially when you prepare it on a cedar plank and pop it on the barbeque. Trout has a mild, slightly nutty taste that’s a bit like salmon. They are flaky but delicate when cooked, and don’t taste too ‘fishy.’

Simple is best when preparing trout. There’s no need for complicated sauces as they will overpower the flavour. Make sure you allow the trout to reach room temperature before you season it. Sea salt, coarse black pepper and garlic is really all you need, but you can jazz things up as you like with other spices. The marinade in this recipe is simple but delicious.

Cedar planked rainbow trout fillet – serves 2

You’ll need:

1-2 cedar planks, soaked for about an hour
1-2 trout fillets
2 tbsp extra virgin olive oil
1 tbsp fresh lemon and lime juice
2 tbsp Dijon mustard
2 cloves of garlic, finely chopped
1 tsp chopped ginger (optional)
1 tsp sea salt
1 tsp ground pepper
¼ tsp cayenne pepper (optional)
1 tbsp dried parsley or a handful of freshly chopped herbs
2-3 tbsp soy sauce
A splash of white wine (optional)
Fresh lemon and lime slices

Step 1:
Mix together all the ingredients for the marinade and set aside the slices of lemon and lime. Baste the fish with the marinade and save a few tablespoons to add to the fish while it’s on the barbecue. Cover the fish and place in the refrigerator for an hour or two, until you are ready to grill.

Step 2:
Preheat your barbecue on a medium to high heat. Place the trout or skin side down on the plank and add the reserved marinade. Put the slices of lemon and lime on top of the fish.

Step 3:
Place on the grill and cover. Keeping it covered so the smoke can circulate as that will add that beautiful flavour. You will need to watch the fish closely and if there are any flare-ups or little fires as the plank heats up, put them out straight away.

Step 4:
Cook for 15 – 20 minutes, depending on the thickness of the fillet, or until fish is tender and flakes easily. Make sure not to overcook it as the fish will get tough.

Trout is rich in protein and super low-carb, and this fish can be served hot or cold. One large cedar planked rainbow trout fillet is enough to satisfy two diners. You can serve the fish with your favourite vegetables, a sweet slaw or Caesar salad, and pasta or basmati rice.

July 20, 2021

Cedar Planked Lamb Chops With Mint Gremolata

Lamb Chops with Mint Gremolata Smoked in a Natural Wood Wrap

By adminCedar Plank Recipes, Meat

It goes without saying that you simply can’t go wrong with the lamb and mint combo. According to the theory of food pairing, lamb and mint are a scientific match. Mint is rich with branched-chain ketones, which are chemically related to lamb’s BCFAs and have similar, though not identical, aromas. But all we really care about is that it tastes good, right?

These cedar plank grilled lamb chops not only look great but taste fantastic too with the subtle smoky flavour of cedar wood. Gremolata is a zesty Italian herb sauce that gives a flavourful boost to the meat. It’s made with simple ingredients and an olive-oil base and keeps for up to 10 days in the fridge. You can whip it up in less than 5 minutes!

Cedar Planked Lamb Chops with Mint Gremolata – serves 4

You’ll need:

1 large cedar plank
4 small lamb chops
3 cups of fresh mint
5 cloves of garlic
salt & pepper

Step 1:
Soak the cedar plank in water for one hour, keeping it immersed.

Step 2:
Preheat grill to 200°C.

Step 3:
Make the gremolata by blending mint, garlic, salt and pepper.

Step 4:
Coat the raw lamb chops on their sides with rub.

Step 5:
Grill it on the plank with the lid closed until medium rare. The meat should reach an internal temperature of 60°C). Keep a spray bottle of water handy for flare-ups.

Step 6:
Remove from grill and serve with a sprinkle of fresh mint.

As for a drink to go with this, the absolute best pairings for lamb are found in red wines such as a rich cabernet sauvignon, a classic Bordeaux, or Chianti. A good gewürztraminer or even a buttery chardonnay will make a fine addition to the meal as well. Any leftover gremolata can be swirled into soups, spooned over fish, chicken or eggs, on roasted veggies or on your avocado toast.

July 20, 2021

Cedar Planked Herbed Cream and Cheese Capsicums

Herbed Cream Cheese Capsicums Smoked on a Natural Wood Plank

By adminCedar Plank Recipes, Cheese

If you are looking for a colourful and tasty side dish or appetiser, these pepper boats with herbed cream cheese filling grilled on a cedar plank are a sure winner. If you serve about 6 of them to each person, you can call it a meal.

In this recipe we use basil, chives and coriander but feel free to use whatever herbs you have handy. Enjoy the creaminess from the filling, the bite from the garlic, the freshness from the herbs, plus the sweet crunch from the blackened peppers.

Cedar Planked Herbed Cream Cheese Capsicums – serves 4

You’ll need:

1 large cedar plank
250g cream cheese, softened
1 or 2 garlic cloves, minced
2 tbsp chopped fresh basil
1 tbsp chopped fresh chives
2 large red, yellow, or orange capsicums, seeded, and quartered
olive oil for brushing and drizzling
½ cup chopped tomatoes
¼ cup chopped fresh coriander (cilantro)

Step 1:
Soak the cedar plank for an hour, fully submerged in water, and prepare your grill to medium-high heat.

Step 2:
In a medium-sized bowl, beat the cream cheese until it’s lovely and smooth. Beat in the garlic, basil, and chives then set aside.

Step 3:
Brush the skin side of each capsicum quarter with olive oil. Put them on the soaked plank, spoon some cream cheese into the middle of each, making sure you don’t overstuff, then place the plank on the grill and cover. Grill for 5 minutes, or until the bottoms are scorched and the cheese has melted. Sprinkle them with chopped tomatoes, fresh coriander, and drizzle of olive oil then serve.

Filling and not spilling the quartered capsicums is the hardest part of this recipe, so unless you have a steady hand make sure to keep some paper towels handy. If you have some herbed cream cheese mix left over, it’s great on bagels for breakfast or spread it on your sandwiches for lunch.

July 20, 2021

Beef Sirloin Steak Smoked on a Natural Wood Plank

By adminCedar Plank Recipes, Meat

If you think cedar plank grilling is just for fish, you’re wrong. If you love a good steak from the barbie, then we’ve got a feeling that cedar plank cooking will soon become your favourite way to grill. Try it with a juicy and succulent cut of meat and this easy recipe! The plank grilling and spice rub gives the steak some beautiful smokiness, a little heat, and a whole lot of flavour.

Cedar Planked Beef Sirloin Steak – serves 2

You’ll need:

1 large cedar plank
1 large or two smaller pieces of beef sirloin steak
1 tbsp brown sugar
1-1 ½ tsp chili powder
1 tsp ground cumin
½ tsp garlic powder
¼ tsp cracked pepper
1 tbsp olive oil
¾ cup BBQ sauce, divided

Step 1:
About 1 to 1½ hours before you’re ready to grill the steak, combine the sugar and seasonings, then rub the mixture onto both sides of steak. Refrigerate until ready to grill.

Step 2:
Heat the grill to high heat and grill the steak 2 min. on each side, then remove from grill.

Step 3:
Remove plank from water; brush the top of the plank with oil and top it with the steak. Place on grill grate over indirect heat and cover. Make sure you have reduced the grill to medium heat as you don’t want the plank to catch fire and your beautiful steak to burn to crisp. Keep a spray bottle with water handy in case there’s a flare up.

Step 4:
Grill for about 15 minutes or until the steak is medium done, brushing with ¼ cup of barbecue sauce after 10 minutes. Remove the steak from grill and discard the plank. Cover your steak loosely with foil and let it rest for 5 minutes.

Step 5:
Cut the steak across the grain into thin slices and serve with the remaining barbecue sauce.

The list of side dishes you can serve with this is literally endless. Here are some of our favourite pairings: cheesy scalloped potatoes, garlic butter mushrooms, perfect mashed potatoes, baked potatoes, roasted broccolini, balsamic roasted baby carrots, kumara fries, or crusty garlic bread. A nice cold beer or glass or red doesn’t go amiss with a good steak either. Enjoy!

July 20, 2021

Asian Pork Tenderloin Smoked on a Natural Wood Plank

By adminCedar Plank Recipes, Meat

This tender, juicy Asian Pork Tenderloin is marinated then grilled on the plank to perfection. It’s easy to do and only takes about 30 minutes, and the result is a grilled pork tenderloin that everyone will be raving about. The easy Asian marinade gives the pork so much flavour, and the smokiness of the Cedar wood takes it to the next level.

The tenderloin comes from the loin area of the pig which is located between the shoulder and back legs. It is one of the most lean and tender cuts of pork, which makes it one of the healthiest options, too. It’s loaded with protein, vitamin B6, and other goodness while having less than 10 grams of fat. In fact, i’s as lean as skinless chicken breast.

Cedar Planked Asian Marinated Grilled Pork Tenderloin – serves 4

You’ll need:

2 pork tenderloins, trimmed
1 large CedarWorks Grilling Plank
½ cup hoisin sauce
¼ cup rice wine vinegar
¼ cup brown sugar
1 tablespoon sesame oil
2 large garlic cloves, crushed
1½ tsp fresh grated ginger
some red pepper flakes (optional, to taste)

Step 1:
Soak your cedar plank in water, fully emerged, for at least one hour.

Step 2:
In a small saucepan combine all sauce ingredients and cook them over medium heat for about 5 minutes. Remove the pan from heat and let the sauce cool slightly. Set aside ½ cup of the sauce for serving and place the rest in a large zip lock bag.

Step 3:
Add pork to zip lock bag and marinate the meat for 15-30 minutes. While the pork is marinating, preheat grill to medium-low heat or 150°C. Remove pork from bag and discard remaining marinade.

Step 4:
Place the soaked plank on the hot grill, close lid, and allow to heat for 3 minutes. Flip the plank and place the marinated pork on the heated side of plank. Grill with lid closed for 15-20 minutes, or until pork reaches an internal temperature of 65°C.

Step 5:
Remove the pork and plank from grill. Allow the pork to rest for 5 minutes then slice and serve with reserved sauce.

Pro tip: If you want to speed up the cooking, the pork can be seared directly on the grill for 2 minutes per side and then transferred to heated plank.

Pair the pork tenderloin with grilled vegetables and potatoes, kumara or white rice. You can add some shredded carrots and radishes or any vegetables of your choice but keep it fresh and plain. There’s no need for a lot of seasoning as the dish is already packed with flavour from the meat. If you want to add spiciness, just add a teaspoon or more of Siracha.

July 20, 2021

Salmon with Moroccan Spice Blend Rub Smoked on a Natural Wood Plank

By adminCedar Plank Recipes, Fish

This grilled cedar plank salmon will wow you and your guests with its colour, fragrance, and incredible flavour. The cedar smoke combined with the Chermoula spice rub makes this easy grilled salmon dish everything you’ve hoped for and more. This fish has got it all.

Chermoula is a traditional spice blend with its origins in Algerian, Libyan, Moroccan and Tunisian cooking. It’s a lemony mixture of spices, garlic, and fresh herbs that’s perfect for marinating or dry spicing fish. The name comes from the Arabic verb ‘chermel’ in reference to rubbing or marinating something with a spice mix.

Both a Chermoula marinade or the dry spice mix can be used for this recipe. The flavour is powerful, but not so much that it mutes the taste of the salmon. The rub also adds a bit of texture, and the cedar provides even more flavour and that awesome presentation.

The marinade can be stored in the fridge for a week and if you make the dry spice mix, you can store it in an airtight container away from light for up to a year. The flavour and results of this dish are complex, beautiful, and tasty, but the prep and cook are as simple as it can get. The instructions are literally brine, rub, grill, and eat.

Moroccan-Inspired Cedar Plank Grilled Salmon – Serves 4

You’ll need:

Cedar plank(s) for grilling
4 medium-sized salmon filets, skin removed

For the Chermoula dry spice blend, mix:

2 Tbs. ground cumin
1 Tbs. ground coriander
1-1/2 tsp. chili powder
1-1/2 tsp. sweet paprika
1 tsp. ground cinnamon
3/4 tsp. ground allspice
3/4 tsp. ground ginger
1/2 tsp. cayenne
1/2 tsp. turmeric

For the Chermoula marinade, mix:

3 cups fresh coriander (cilantro), – roughly chopped
1 cup fresh flat leaf parsley, – roughly chopped, leaves only
6 to 8 cloves garlic, – peeled and roughly chopped
1 tsp salt
1 tbsp ground cumin
1/4 cup extra virgin olive oil
2 tbsp water – optional if you use a food processor but not needed if using a pestle and mortar
5 tbsp lemon juice, – freshly squeezed
1/2 tsp ground black pepper
1 tsp ground ginger

You can also add:

1 tsp ground turmeric – (for a yellow chermoula)
2 tbsp tomato paste and 1 tbsp sweet paprika, – powder or paste (for a red chermoula)
1 tsp harissa paste, – or to taste if you’d like to spice things up

Step 1:
Season the fish with the rub or marinade. Apply it generously. Let the salmon soak up all the spices for at least an hour before you’re ready to grill.

Step 2:
Soak your cedar plank fully emerged in water for at least one hour, then pat it dry and place the marinated or spice rubbed salmon on the plank.

Step 3:
Preheat the grill to medium-high heat, about 200°C.

Step 4:
Place the plank on the grill grates, close the lid, and let it cook for 10 to 15 minutes or until salmon is done to your liking.

The exact cooking time of salmon depends on the size and thickness of the filet, but you can be sure it’s ready is when it easily flakes with a fork and is nice and pink. This dish is great paired with rice and vegetables. Coconut ginger rice and corn also go perfect with this North African inspired delicacy.

July 20, 2021