Skip to main content
All Posts By

admin

bananas in a grilling wrap

Natural Wood Wrapped Smoky Bananas with Chocolate & Pistachios

By Cedar Wrap Recipes, Dessert, Fruit
Sweet tooth anyone? Make your dessert impressive with cedar wraps! Grilled fruit, like these bananas, with chocolate and ice cream has to be one of the simplest yet delectable desserts out there. It’s super easy to do. You don’t even need a kitchen. It’s a great way to use up bananas that are starting to get ripe.

Cedar wrap bananas with chocolate and pistachios – Serves 4

You’ll need:

4 cedar wood wraps with twine
•          25 g shelled pistachios
•          10 g grated coconut
•          100 g dark chocolate
•          4 not too ripe bananas
•          vanilla ice cream

bananas in a grilling wrap

Step 1:
Set your BBQ to 120°C. In the meantime, finely chop the pistachios and mix with the grated coconut. Break the chocolate into pieces and melt au bain-marie.

Step 2:
Peel the bananas, spread the melted chocolate all over them and sprinkle with the pistachio mix. Wrap each banana in a cedar wood wrap and tie with a piece of twine.

Step 3:
Place the wrapped bananas on the grid and close the lid. Allow the bananas to cook for about 10 minutes.

Step 4:
Remove the wrapped bananas from the barbeque and serve while still warm with a scoop of vanilla ice cream. Enjoy!

Instead of pistachios and coconut, you can sprinkle the bananas with cinnamon and brown sugar instead. The sugar will melt and caramelize on the grill. Instead of ice cream, you can serve it with frozen yogurt instead. Whichever way you choose, it’ll be an impressive, fun and flavourful dessert!

December 13, 2021
vegetables in a grilling wrap

Natural Wood Wrapped Spicy Chicken with Potato & Broccolini

By Cedar Wrap Recipes, Poultry
Perfect for busy weeknights, and busy people, who want to impress their guests with an easy but flavour-bursting dish. These spicy chicken-filled cedar wraps make such a nice presentation when you serve a little packet to each dinner guest, and there’s flavour in spades.

Cedar Wrap Spicy Chicken with Potato & Broccolini – Serves 2

 

You’ll need:

 

  • 2 small boneless, skinless chicken breasts
  • 3-4 new potatoes, sliced
  • 2-3 tbsp olive oil
  • ½ onion, sliced
  • 4-5 spears broccolini, blanched
  • ½ cup chicken broth, or more
  • sriracha, to taste
  • paprika, to taste
  • Emeril’s Essence Creole Seasoning (see recipe below)
  • Salt & pepper to taste
vegetables in a grilling wrap

Step 1:
Add just enough olive oil to coat bottom of sauté pan. Season chicken with salt, pepper, paprika and Emeril’s seasoning. Cook chicken over medium heat until browned on both sides, about 10 minutes. It will bake in the oven later, so it doesn’t have to cook through.

Step 2:
Remove chicken from pan and deglaze with chicken broth. If you like it spicy, you can add a little sriracha at this point. Taste and season as necessary.

Step 3:
Return chicken to pan, cover and simmer over low heat. While the chicken is simmering, heat oil in a sauté pan, and add the potatoes. Cook over medium heat until lightly browned, about 10 minutes.

Step 4:
When the potatoes are done, remove them and quickly sauté the onions until translucent, about 5 minutes. Blanch the broccolini until crisp/tender, about 4 minutes.

Step 5:
Layer the ingredients in the cedar wraps, beginning with the potatoes on the bottom. Lay the chicken breasts on top of the potatoes. Top the chicken with the onions. Finish with the broccolini.

Step 6:
Pour some of the juice from the sauté pan over the mixture. Don’t worry if a little seeps out. Carefully tie the packets together with the string.

Step 7:
Bake in the oven on 175 °C for 20 minutes. Place each packet on a plate and serve.

December 13, 2021
Asparagus with Carrots Smoked in a Natural Wood Wrap

Asparagus with Carrots Smoked in a Natural Wood Wrap

By Cedar Wrap Recipes, Vegetables
Don’t you love that time when asparagus are in season? Here’s a quick and healthy side dish you can make with cedar wood grilling wraps that is simple to prepare on a weekday for dinner or a fancy option when you have company. Either way, you’ll love how easy it is to prepare and above all, how delicious it is!

Asparagus with Carrots in cedar wood wraps – serves 2

You’ll need:

  • 2 grilling wraps with string
  • 2 tsp of finely grated fresh ginger
  • 1 garlic clove
  • 1 tsp Dijon mustard
  • 1 tsp soy sauce
  • 1 tsp extra-virgin olive oil
  • 1/2 tsp finely grated orange zest
  • 10 spears fresh asparagus
  • 1 large carrot
  • 2 small sprigs of fresh thyme
  • 2 tbsp chopped onion
Asparagus with Carrots Smoked in a Natural Wood Wrap

Step 1:
Pre-soak the cedar wood wraps in water for at least 10 minutes. Weigh them down with something to be sure they’re fully covered by the water. Preheat the grill on medium.

Step 2:
Grate the ginger for about 2 teaspoons and mince the garlic clove. Mix it together in a shallow dish along with the mustard, soy sauce, oil, and orange zest.

Step 3:
Snap the asparagus spears to the length of the wraps. Slice the carrots lengthwise to two or more slabs ¼” (6 mm) thick.

Step 4:
Open the wraps on your work surface so that the grain runs side-to-side. Add the carrots to the dish, turning to coat. Lay them in the middle of the wraps, parallel to the grain. Lay a sprig of thyme on top of the carrots.

Step 5:
Repeat the coating process with the asparagus, piling the spears on top of the carrots and thyme. Scoop up any bits left on the dish and add them to the pile. Sprinkle the onions over. Fold up first one edge of the wrap and then tightly fold the other over it. Secure it with the string.

Step 6:
Have a spray bottle of water handy take care of things in case the wraps ignite. Lay the packets on the preheated grill and close the lid. Cook for 5 minutes or until done.

It’s been said that asparagus a “wine-challenged” food, but a crisp and refreshing wine like Sauvignon Blanc, unoaked Chardonnay, and Pinot Gris pair beautifully with this dish. It’ll enhance that lovely spring summer vibe. Aromatics such as Riesling and Gewürztraminer are also a good match, and so is bubbly. Anything except for tannic and oaky wines, really. The char character from the grilling works wonderfully with Pinot Noir as well, as it is light-bodied and earthy.

December 13, 2021
vegetables in a grilling wrap

Vegetable Bouquets Smoked in a Natural Wood Wrap

By Cedar Wrap Recipes, Vegetables
Contrary to popular belief, Cedar wood is not just for barbeque grilling, and the special smokiness is not only suited to fish and meat.  You can also use cedar wood planks and wraps when cooking in the oven, and it enhances the flavour of most vegetables beautifully, too. These fabulous Cedar wrapped vegetable bouquets are made with herb butter coated asparagus, carrots, and capsicums, arranged in a Cedar Works cedar wrap then roasted in the oven.

Cedar wrapped Vegetable Bouquets – Serves 4

You’ll need:

  • 4 Cedar Works Cedar wraps
  • 1 carrot
  • 1 red capsicum
  • 1 yellow capsicum
  • 300g asparagus
  • 2 tbsp melted butter
  • 1 tbsp chopped fresh flat leaf parsley
  • Salt and pepper to taste
vegetables in a grilling wrap

Step 1:
Preheat oven to 200 °C.  Prepare the cedar wraps and string by soaking them in water or white wine for 10 to 15 minutes.  Trim the woody ends from the asparagus and slice the capsicums.  Use a vegetable peeler to shave long, thin slices from the carrot.

Step 2:
Stir the chopped parsley into the melted butter.

Step 3:
Lay out the soaked cedar wraps and divide the vegetables evenly between them.  Drizzle the vegetables equally with herb butter, paying special attention to any exposed ends that stick out from the wrap, then season with salt and pepper.

Step 4:
Close up the wraps and tie each one with a piece of soaked string. Place on a baking pan and roast the parcels in the oven for 15 minutes or until the vegetables are crisp tender, then serve.

We’ve selected asparagus, capsicum and carrots for this recipe, but many other vegetables are also suitable for cedar wrapping.  All you need to do is make sure that they’re cut to the proper size and thickness to make sure everything cooks evenly.  For example, instead of slicing carrots into rounds or sticks, you can use a peeler to shave long, thin strips. That’s how they cook at the same rate as the faster-cooking capsicum and asparagus.

December 13, 2021
chicken in a grilling wrap

Chicken with Lemon Parsley Gremolata Smoked in a Natural Wood Wrap

By Cedar Wrap Recipes, Poultry
A simple mixture of parsley, lemon zest, and garlic, gremolata is the vibrantly flavoured garnish that’s traditionally sprinkled over braised veal shanks in the Italian dish called Osso Buco. Trust us, gremolata is a magic treat for chicken too, especially when wrapped in Cedar Works grilling wraps. Here’s an easy and delicious recipe for you to try.

Cedar Wrap Chicken with Lemon Parsley Gremolata – serves 8

You’ll need:

  • 8 Cedar Works cedar grilling papers
  • 8 boneless skinless chicken breasts
  • ½ tsp sea salt
  • ½ tsp freshly cracked black pepper
  • ½ cup fresh parsley
  • 6 cloves garlic
  • 2 shallots, chopped
  • Zest and juice of 2 lemons
  • 2 tsp extra-virgin olive oil
chicken in a grilling wrap

Step 1:
Soak the cedar papers and string fully submerged in water for about 10 minutes.

Step 2:
Salt and pepper chicken breasts on both sides. Set aside.

Step 3:
Make gremolata: place parsley, garlic, shallot and lemon zest and juice in a food processor and pulse until finely minced. Add olive oil and pulse until mixed.

Step 4:
Sear chicken breasts on grill at high heat 2 minutes per side. Remove from grill and reduce heat to medium or about 200 °C.

Step 5:
Place one chicken breast in centre of each cedar paper. Spoon one-eighth of the gremolata onto top of each chicken breast.

Step 6:
Roll up cedar paper around chicken and tie with included twine. Grill on medium heat about 8 minutes per side, then serve.

Summer’s brightest flavours play a big role in this recipe, and you can serve this delicious chicken with just about anything. Vegetables like zucchini, asparagus, sweetcorn, green beans and peas are a great addition. Whatever you choose, you’re in for a palate-pleasing delight with this zesty chicken dish.

December 13, 2021
Salmon on a cedar grilling plank

Teriyaki Salmon Smoked on a Natural Wood Plank

By Cedar 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
Cedar Planked Salmon Teriyaki

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
Cedar Planked Tofu With Mango Salsa

Vegan Tofu with Mango Salsa Smoked on a Natural Wood Plank

By Cedar 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 Cedar 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

Smoked Burrata Smoked on a Natural Wood Plank

By Cedar 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
Cedar Plank Wood with Rainbow Trout

Rainbow Trout Fillet Smoked on a Natural Wood Plank

By Cedar 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