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Cedar Wrap Recipes

Natural Wood Wrapped Scallops

Natural Wood Wrapped Scallops with Cranberries, Oranges and Thyme

By Cedar Wrap Recipes, Seafood
Beautiful and sweet, scallops are a real treat for any seafood lover. Perfect for a date night, dinner party or whenever you want to impress, this easy recipe for Cedar wrapped scallops guarantees a delicious meal with the subtle smokiness of Cedar wood and a stunning presentation. Cedar Works grilling wraps are easy to use and keep your food moist while adding a delicious smoky flavour.

Cedar Wrapped Scallops with Cranberries, Oranges and Thyme – Serves 4

You’ll need:

  • 8 cedar Grilling Wraps
  • 24 scallops
  • 1 cup fresh cranberries, chopped
  • 1 fresh orange, peeled and chopped
  • 1 bunch fresh thyme
  • 2 Tbsp brown sugar
  • 2 Tbsp olive oil
  • salt & cracked pepper to taste
Natural Wood Wrapped Scallops

Step 1:
Soak the Cedar Wraps in water for 15 minutes. Preheat oven or grill to 200°C.

Step 2:
Gently toss cranberries, orange, thyme, brown sugar and olive oil in a small bowl.

Step 3:
Fill the cedar wraps with cranberry mixture, parallel to the grain of the wood. Top it with the scallops then season with salt and pepper.

Step 4:
Fold edges of the wrap toward each other and secure with twine.

Step 5:
Place wraps on the grill or in the oven and cook for 10 minutes then serve and enjoy. When grilling, have a spray bottle of water handy for flare-ups.

Putting scallops on the grill is the perfect way to enhance their natural sweetness. They are melt-in-the-mouth delicious. This makes them a great match with a light Chardonnay or another sweet white wine such as Riesling or Pinot Gris. If it’s a date or celebration, you can’t go wrong with a nice Prosecco or Champagne.

December 13, 2021
prawns in a grilling wrap

Natural Wood Wrapped Wrapped Shrimps

By Cedar Wrap Recipes, Seafood
Shrimps are perfect for a simple, healthy dinner or a fantastic party appetiser. When wrapped in Cedar Works grilling wraps, they will be infused with a delicious smoky flavour. This is a low-maintenance recipe, quick enough to allow you to be spontaneous, and made to be shared. For the seasoning, we recommend a mix of garlic powder, sea salt and Italian seasoning, about one teaspoon each. You can add a pinch of cayenne if you like to spice it up.

Cedar wrapped shrimps – Serves 4

You’ll need:

  • 500g shrimp, peeled and deveined
  • 4 Cedar Works grilling wraps
  • Olive oil
  • Your favourite spice rub
  • Lemon, fresh parsley, and spring onion for garnish
prawns in a grilling wrap

Step 1:
Soak the cedar wrap papers and string in water for about 15 minutes, holding the wraps down with a glass to keep submerged.

Step 2:
Mix two parts olive oil with one part spice rub. Toss the shrimp with the oil mixture. Place inside the soaked cedar wrap. Tie it up with a soaked piece of string.

Step 3:
Preheat grill or oven to 200°C. If grilling, turn the heat down to low and grill for 2-3 min. per side or more until done. If using the oven turn oven down to 175°C, place the wraps on a cookie sheet in the middle of the oven and bake for 3 minutes. Turn over and bake for 2-3 minutes more or until done.

Step 4:
Remove from oven or grill, carefully open the parcels, and serve with garnishes.

The key to good shrimp is how long you cook them. The minute they curl up and turn opaque they are done. Don’t leave them on the grill a minute longer. Grilled shrimp is best enjoyed the day it is made but can be stored in the refrigerator for up to 2 days. We like to use the leftovers on top of a salad or tossed with pasta.

December 13, 2021
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
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