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Recipes

Cedar Planked Herbed Cream and Cheese Capsicums

Herbed Cream Cheese Capsicums Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Cheese, Recipes

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

Beef Sirloin Steak Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Meat, Recipes

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

Asian Pork Tenderloin Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Meat, Recipes

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
Natural Wood Plank

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

By Cedar Plank Recipes, Fish, Recipes

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
Salmon on a cedar grilling plank

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
Cedar Plank Salmon with Lemon, Garlic and Rosemary

Salmon with Lemon, Garlic & Rosemary Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish, Recipes

Garlic. Lemon. Herbs. We dare you to find a combination that partners better with the distinctive but relatively mild flavour of salmon. The only tricky part is making something with these simple ingredients that really stands out from the pack, but here you have it. The Cedar Plank!

Infuse the salmon with the smoky sweetness from the natural Cedar wood and you’re in for the win.

Cedar Plank Grilled Salmon with Lemon, Garlic & Rosemary – Serves 4

You’ll need:

  • Cedar plank(s) for grilling
  • 4 salmon fillets, skin removed
  • ¼ cup olive oil
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • 2 tsp lemon zest (2 lemons will do)
  • 1-1½ tsp finely chopped fresh rosemary
  • ½ tsp finely chopped fresh thyme
  • cloves garlic, minced
  • A few lemon wedges for serving

Step 1:
Fill a large bowl or sink with water. Soak the cedar plank(s) under the water for at least 1 hour.

Step 2:
In a baking dish large enough to hold the salmon, combine the olive oil, salt, pepper, lemon zest, rosemary, thyme, and garlic. Mix it all up and add the salmon. Turn to coat the fish evenly with the marinade. Cover and refrigerate for at least 30 minutes or until ready to grill.

Step 3:
Preheat the grill to medium-high heat

Step 4:
Pat the soaked plank(s) dry and place the salmon on top. Place the plank(s) on the grill grates, close the cover and cook for 10 to 15 minutes, or until salmon is done to your liking. Douse or mist the plank(s) with a bit of water if it catches fire.

Step 5:
Serve the salmon on a platter or right off the plank(s) with lemon wedges.

Serve this with simple roasted, spiced potatoes and green veggies such as asparagus, broccolini, or broccoli but you can serve it with whatever floats your boat. Herbed rice also makes a great side for this succulent classic, and of course a nice glass of chilled white wine would be a perfect addition.

July 20, 2021
Cedar Plank Salmon With Brown Sugar and Black Pepper

Salmon with Brown Sugar & Black Pepper Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish, Recipes

Now here’s a combination you probably haven’t thought of before. Trust us, it’s delicious! There’s a little magic in this peppery sugary combo as the contrasting flavours work brilliantly together. It’s spicy but not too hot, and sweet but not too much.

Not only is this recipe as simple as it gets, and the ingredients are pantry staples, but it’s also quick to prepare. The result will be a real showstopper to surprise your family or guests with. Give it a try as we think it’ll become a firm favourite as soon as you taste it.

Cedar Plank Salmon with Sugar & Pepper – serves 2

You’ll need:

  • 2 boneless salmon fillets, skin removed
  • ¼ cup packed light brown sugar
  • 1 tsp cracked black pepper

Step 1:
Preheat your grill to medium-high and set it up for indirect grilling and soak your cedar plank fully emerged in water for at least an hour.

Step 2:
In a small bowl combine the brown sugar and pepper.

Step 3:
Put the salmon on the cedar plank and spread the brown sugar mixture generously all over the fish. Place the plank in the centre of the hot grate, away from the heat. Cook until salmon is thoroughly cooked through and opaque, which depending on the thickness of the fish will take about 15 to 20 minutes.

To serve, cut the salmon into portions or serve the fillets on the cedar plank.

July 20, 2021
Grilled Veggie Kebabs Smoked on a Natural Wood Plank

Grilled Veggie Kebabs Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Recipes, Vegetables

Kebabs are a great way to get your meat and vegetable fixes all at once. Keep in mind though that meat, vegetables and fruit do not all cook at the same speed. Even different types of produce require different cook times.

A zucchini cooks differently than an onion, and chicken of course takes longer to cook than prawn. Our advice is to keep it simple and to use individual skewers for each type of kebab. Separating different meats, vegetables and fruits onto different skewers will cook things evenly.

A great kebab calls for a marinade. The goal is to get as much flavour as possible into your kebabs before they hit the grill.  A mix of garlic, rosemary and olive oil does wonders for pork tenderloin kebabs, or you can wrap the meat in bacon. If you’re grilling seafood, a marinade of garlic, coriander, basil, paprika, lime juice, honey, salt, and olive oil is great.

You can use wooden skewers, but make sure to soak them first. Using rosemary sprigs as skewers is another fun idea. Make sure to soak your cedar wood plank before grilling, too. You’ll find the instructions on the packaging.

Kebabs are a beautiful addition to an al fresco meal, and the rosemary and cedar planking add beautiful flavour layers to the meat and vegetables.

Serve 2 or 3 skewers per person

You’ll need:

  • cedar planks for grilling
  • skewers or fresh rosemary sprigs
  • any meat or seafood you like, in even pieces
  • onion chunks
  • sweet bell pepper pieces
  • pineapple chunks (optional)
  • whole mushrooms
  • cherry or grape tomatoes
  • a marinade of choice
  • salt and pepper

Step 1:
Soak cedar planks according to the directions on the package. Stick the assorted marinated meat, veggies or fruits on the skewers. Sprinkle with salt and pepper.

Step 2:
Place the prepared skewers on planks (3 or 4 to a plank.) Place the planks on hot side of grill, cover and allow to cook until your protein and veggies reach desired tenderness. They will be infused with the yummy cedar smoke flavour but keep an eye on them and make sure they’re not scorched to death.

Serving suggestions:

Kebabs are brilliant served with a light green summer salad, potato wedges, crusty bread rolls, rice pilaf or coconut rice. If you’re going for a Mediterranean theme, whip up an easy mint and cucumber yogurt dip to go with your meal. It’s delicious. Other sauces that go well with kebabs, depending on your choice of meat and veg, are garlic mayonnaise, peanut satay, and sweet chili.

July 7, 2021
Vegetables including asparagus & mushroom on a grilling plank

Grilled Asparagus & Mushrooms Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Recipes, Vegetables

The flavours from asparagus and mushrooms combined with the smokiness of cedar wood plank grilling aren’t easy to describe, but the word delicious is the first that comes to mind. This easy recipe will surely impress your vegetarian friends. It is a fantastic side dish for all sorts of meals, whether your diet is plant-based or not.

Cedar plank grilling is perfect for all sorts of vegetables, just make sure you choose veggies that cook in about the same time. Red peppers, asparagus, mushrooms, zucchini, onions, green beans, brussels sprouts (cut in half), broccoli and carrots (cut into small chunks) all work well. Potatoes take a little longer to cook but you can pre-cook those in the microwave.

You’ll need:

  • 1 large cedar plank
  • A bunch of fresh asparagus
  • Any type of mushrooms
  • Fire salt (or a mix of sea salt, paprika, chilli powder and garlic)
  • 3 tbsp olive oil

Step 1:
Rinse and snap off the bases of the asparagus, then coat them and the mushrooms or the other veggies you’re using with a tablespoon of olive oil and sprinkle lightly with Fire salt or the seasoning of your choice.

Step 2:
Prepare your cedar wood grilling plank by soaking it in water for about an hour. Heat grill to 120° C and place the soaked plank over direct heat for 5 minutes. Remove it and oil the heated side.

Step 3:
Place the cedar plank with oiled side up on your grill, place the vegetables on top. Cook them for 10 to 15 minutes over direct heat until tender but firm. Keep a squirt bottle of water handy in case your cedar plank catches fire.

You can serve these as a side dish, on its own, or toss them over salads. If you don’t have a barbeque or grill, you can just as easily prepare it in the oven. Roasted cedar plank vegetables are super easy to make, taste delicious and will impress your guests. If you use the oven, all you do is soak the plank for at least 15 minutes, arrange vegetables, season and bake.

July 7, 2021
Trout Smoked on a Natural Wood Plank

Trout Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish, Recipes

Closely related to salmon, trout has a delicate nutty flavour and can be white, pink or orange. This fish may not be as popular as it used to be, but it’s worth getting back onto your dinner plate as it’s healthy and delicious.

When selecting your fish, look for moist flesh, a fresh, mild aroma, shiny skin and clear eyes. If you’ve caught one yourself in Lake Taupo or a river, back country stream or creek, even better. Nothing beats a fresh catch for dinner!

Cedar Plank Trout – Serves 4

You’ll need:

  • 2 Brown or Rainbow trout fillets, about 700g each
  • 2 tbsp sugar
  • 1 tbsp paprika
  • 1 1/2 tsp salt
  •  1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 cedar plank

Step 1:
Soak your grilling plank in water as per directions. Pre-soaking the plank prevents it from catching fire while your food is cooking and ensures the slow release of the natural smoky flavour.

Step 2:
Make sure that you have everything ready to go before you take your cedar wood planks out of the water. It doesn’t take long for the wood to dry again, so preheat your grill and mix up the seasoning first. When ready, take out the planks and place the trout on top.

Step 3:
Mix the sugar, salt and spices together to create a sweet and spicy rub. Sprinkle the seasoning mixture on the fish, and gently rub it in so the beautiful flavours will penetrate the whole trout. While it may look like there is lots of it on the fish, it creates a flavourful outer shell around the trout.

Step 5:
Place the planks on the grill and close the lid. The base of the plank will start to smoulder, and smoke will fill the grill. You want to keep the lid closed as much as possible as every time you open it, smoke escapes and the temperature drops, sacrificing a bit of that smoky goodness.

It’ll take about 20 minutes for the trout to fully cook, and if you have a large or thick fillet of fish the cooking time will be a little longer. Your trout is cooked when the internal temperature of the fish reaches 62C.

Step 6:
You can use a grill spatula to lift the trout off the plank and place on a plate or platter to serve. The fish will be moist and succulent inside, and the outside pops with flavour from the rub and the smoke from the plank.

Serving suggestions:

You can serve your cedar plank grilled trout with all sorts of side dishes such as roast veggies, a fresh homemade slaw or salad, pasta, rice or our personal favourite, au gratin potatoes. Foods with fins call for a subtle white wine as the drink of choice, as it brings out the delicious flavours even more. You can also pair trout with a delicious craft beer. Follow our suggestions and this meal will be a real winner for you and your dinner guests.

July 7, 2021
Mussles on a grilling plank

Mussels Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Recipes, Seafood

Fresh mussels are a delicious and inexpensive restaurant-quality meal you can easily make at home.

Mussels should smell like the ocean and sea air: briny and fresh. When purchasing them, choose the ones that look fresh and alive with wet and shiny shells. It’s okay to select them one by one and if there’s a line of customers forming behind you, just ignore them. We never use the scoop as you don’t want to waste your money on the ones with cracked or chipped shells.

As soon as you get home, unwrap the mussels. Take 2 bowls and fill the larger one 1/3 of the way with ice. Place the mussels in the smaller bowl and nestle it in the ice. Now take a small dishcloth and place that on top the mussels. Place bowl in the fridge until you’re ready to cook. This is the best way to keep the mussels alive and cold.

Mussels are best eaten on the day of purchase but you can leave them overnight in the refrigerator on ice as described above if that’s more convenient for you.

Ready to start cooking? Inspect the mussels again, one by one. Scrub them under cool running water and ‘de-beard’ them by tugging the stringy stuff towards the hinge. All the mussels should be closed. If they are opened slightly, squeeze the shell closed and let go. If it doesn’t stay closed, chuck it out as it means the mussel is dead.

Cedar Planked Mussels – Serves 4 (as an appetizer)

You’ll need:

  • 1 kg fresh mussels
  • 1 large or 2 medium-sized cedar planks
  • a bunch of fresh thyme
  • good quality sea salt
  • 2 lemons cut into wedges

Step 1:
2+ hours prior to cooking, submerge and soak the plank in water. You can use a baking sheet and weigh down the plank with a bowl. 15 minutes prior to cooking, pre-heat your grill on high heat.

Step 2:
When the grill is hot and ready, lay the soaked plank directly on the grill grates. Let the planks pre-heat for 5 minutes.

Step 3: After cleaning and de-bearding the mussels, use long tongs or a spoon to carefully lay them on the heated planks. Scatter fresh thyme on top, then close the lid and cook for 5 minutes.

Step 4:
You can serve the mussels on the plank at the table. Discard any that have not opened. Pry open the shell, sprinkle just a bit of sea salt on the mussel and give it a quick squeeze of lemon juice.

All mussels really need is sea salt and lemon, but you could also melt some butter to serve as a warm dipping. When eaten as a main, you can pair your juicy mussels with a flavourful side dish. Some classic ideas are French fries, garlic bread, kumara wedges, roasted broccoli or crunchy roasted asparagus.

July 7, 2021