~ PLEASE NOTE ~


We have reformulated our liquid smoke to be less concentrated, making it much easier to use for the home cooking enthusiast.

Please carefully select the variant you wish to use for the recipes:

Original (Concentrated)
New less concentrated formulation (125ml bottle)
RECIPES
The amount of liquid smoke for the recipes below are based on your selection of:
Coconut Bacon
Vegan Bacon
Ingredients
Directions:
  • 3 cups unsweetened coconut flakes
  • 2 tbsp Braggs liquid aminos, reduced-sodium tamari or reduced-sodium soy sauce
  • Smoked Flavours Hickory liquid smoke
  • 1 tbsp maple syrup or honey, if not vegan
1 Preheat oven to 150C. Place coconut in a bowl, then pour in remaining ingredients.
2 Stir until coconut is completely coated. Let stand for 15 minutes.
3 Line a baking sheet with parchment paper and spread on coconut in an even layer.
4 Bake for 10-15 minutes, tossing after 5. It's OK if it doesn't seem crispy yet: The coconut will dry out more as it cools.
5 Let cool, then use as you would any bacon. We like it with eggs, on BLTs, and (of course) avo toast! Store leftovers in a freezer bag for up to three months.
Citation:
http://greatist.com/eat/vegan-bacon-recipe-with-coconut
Crash Hot Potatoes
Crash Hot Potatoes
Ingredients
Directions:
  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 4 tbsp Olive Oil
  • Smoked Flavours European Beech liquid smoke
  • Salt To Taste
  • Black Pepper To Taste
  • Rosemary & Thyme (or Other Herbs Of Choice) To Taste
1 Cook potatoes in a saucepan of boiling, salted water over medium-high heat for 15-20 minutes or until tender. Drain in a colander.
2 Mix the olive oil & liquid smoke until well combined
3 Place the potatoes on a greased baking sheet and with a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with olive oil mixture.
4 Sprinkle potatoes with salt, fresh ground black pepper and fresh chopped rosemary & Thyme
5 Bake in a 225C oven for 20-25 minutes until golden brown.
Smokey Sweet Potato Mash
Sweet Potato Mash
Ingredients
Directions:
  • 1kg sweet potatoes, peeled and cut into 2cm chunks
  • ½ tsp cayenne pepper
  • 3 tbsp butter, at room temperature
  • ½ cup light cream, at room temperature (half-and-half)
  • Smoked Flavours European Beech liquid smoke
  • Salt & fresh ground black pepper to taste
1 Boil the potatoes in a large pot of salted water for 12-15 minutes until fork tender.
2 Drain well and mash.
3 Add the salt, pepper, liquid smoke, cayenne, butter, and light cream. Mix until completely incorporated.
4 Serve and enjoy
Portobello Mushroom Burgers
Portobello Mushroom Burgers
Ingredients
Directions:
  • 4 Portobello mushroom caps
  • ¼ cup balsamic vinegar
  • 2 tbsp olive oil
  • Smoked Flavours Hickory or Hickory & Oak liquid smoke
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp minced garlic
  • Salt & pepper to taste
  • 4 slices cheese (optional)
1 Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, Smoked Flavours liquid smoke, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
2 Preheat griddle pan for medium-high heat.
3 Brush pan with oil. Place mushrooms on the griddle pan, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently.
4 Top with cheese during the last 2 minutes of grilling.
5 Serve on buns with lettuce, tomato & onions
jalapeno-poppers
Jalapeño-Poppers
Ingredients
  • 12 Jalapeño Peppers
  • 250g Cream Cheese (vegan can be used), room temperature
  • 2 tbsp Coriander, fresh, chopped
  • ¼ cup Red Bell Pepper, minced
  • Smoked Flavours European Beech liquid smoke
  • 2 Eggs, beaten (replace with soy milk for vegan / vegetarian option)
  • 2 tbsp Water
  • Salt to taste
  • 1 to 2 Cups Bread Crumbs (unseasoned)
  • Oil for frying

Directions:
1 Cut a lengthwise slit into each of the Jalapeño Peppers and remove seeds and membranes. (Seeds can be left in for hotter taste)
2 Mix cream cheese with coriander, red bell pepper and liquid smoke and spoon into jalapeño peppers
3 Combine eggs, water and salt.
4 Dip jalapeño peppers into egg mixture then into breadcrumbs.(Repeat if breadcrumbs are not sticking to the jalapeño skin)
5 Place on wax paper and freeze for 2 hours.
6 Heat oil in deep fryer
7 Once the oil is hot, deep fry peppers in batches for about 3 minutes or until golden brown.
7 Transfer jalapeño poppers to paper towels to drain.




Easy Smoky Parmesan Mashed Potatoes
Easy Smoky Parmesan Mashed Potatoes
Ingredients
Directions:
  • 500g potatoes peeled, diced
  • 3 tbsp Parmesan infused olive oil * or 50g parmesan cheese, finely grated
  • 100ml milk
  • Salt to taste
  • Smoked Flavours European Beech liquid smoke
  • Black pepper to taste
1 Cook potatoes in a saucepan of boiling, salted water over medium-high heat for 15-20 minutes or until tender. Drain in a colander.
2 Return potatoes to warm saucepan. Shake saucepan over low heat for 30 seconds or until excess moisture evaporates.
3 In a small bowl mix the milk, parmesan infused olive oil and Smoked Flavours European Beech liquid smoke.
4 Using a potato masher, mash potatoes. Gradually add the milk mixture and mash until smooth.
5 Season with salt and pepper.
6 If you are using grated parmesan cheese, stir in before serving.
* Parmesan infused olive oil is available from any Food Lover’s Market
Smokey Humus
Humus
You can use store bought Humus and add Smoked Flavours European Beech(reccomended) OR Smoked Flavours Hickory & Oak liquid smoke per 200g

Ingredients
Directions:
  • 1 can chickpeas
  • ¼ cup liquid from can of chickpeas
  • 2 tbsp olive oil
  • 3-5 tbsp lemon juice (depending on taste)
  • 1½ tbsp tahini
  • 2 cloves garlic, crushed
  • Smoked Flavours European Beech OR Hickory & Oak liquid smoke
  • Salt & pepper to taste
1 Drain chickpeas and set aside liquid from can.
2 Combine remaining ingredients in blender or food processor.
3 Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
4 Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Smokey Cream Cheese
Cream Cheese
Ingredients
Directions:
  • 200g tub of store bought cream cheese
  • Smoked Flavours European Beech liquid smoke
1 Add the cream cheese and liquid smoke in a small bowl and mix well.
2 Serve with chopped carrot & celery sticks or crackers.
Baba Ghannouj
Smoked Eggplant (Aubergine) Spread
Ingredients
Directions:
  • 2 large fresh firm skin eggplants
  • 3 garlic cloves, crushed
  • 1 tsp salt
  • ½ cup tahini
  • ½ tsp cumin powder
  • 3 tbsp lemon juice
  • 100ml extra virgin olive oil
  • Smoked Flavours European Beech liquid smoke
1 Char grill eggplants over a direct flame or roast in the oven until skin has blackened.
2 Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel carefully.
3 Squeeze the flesh/pulp of the eggplants until most of the juices have been drained.
4 In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini, liquid smoke and lemon juice until it is a smooth paste.
5 While still blending the eggplant mixture slowly drizzle in olive oil.
6 Season to taste and serve with your favourite bread.
Smokey Burger
Beef Burger
Ingredients
Directions:
  • 500g lean ground beef
  • 20ml worcestershire sauce
  • Smoked Flavours Hickory OR Hickory & Oak liquid smoke
  • 1½ tsp garlic powder
  • 20ml Olive oil
  • 1 egg
  • Salt & pepper to taste
  • 2 tbls chives (dried can be used)
1 Preheat a grill for high heat.
2 In a medium bowl, lightly mix the ground beef, worcestershire sauce, liquid smoke, beaten egg, salt, pepper, chives and garlic powder.
3 Form into 4-6 patties, handling the meat minimally. Brush both sides of each patty with some oil and season with seasoned salt.
4 Serve on buns with your favorite toppings.





Steak
Ingredients
  • 2 x 300g thick-cut steaks, this will work on poultry, pork or wild game
  • 1 tbsp olive oil
  • 50g unsalted butter
  • per side of any Smoked Flavours liquid smoke

Directions:
1 Add the olive oil and the chosen liquid smoke in a small bowl and mix well.
2 Apply the olive oil & liquid smoke to each side of the steak and gently rub in.
3 Let your steak stand for approximately 15 minutes.
4 Turn your stove onto high and heat griddle pan. (A normal frying pan can be used)
5 Once the griddle is hot, drop the butter into the griddle and melt.
6 Once the butter has melted, place your steaks on the sizzling skillet. Cook for 3 minutes per side for medium-rare on a 2½ - 3cm steak, 4 minutes per side for medium, and if you must, cook 4½ minutes until your steak is charred for medium-well.
7 Serve with your choice of potatoes and veggies.
Meatballs
Meatballs
Ingredients
  • 500g mince
  • 1 egg
  • ⅓ cup bread crumbs
  • 1 tbl dried onion flakes
  • 2 TBL dried chives
  • 4 garlic cloves, crushed and minced
  • 1 tsp chilli flakes
  • 1 Tbl olive oil
  • Salt & pepper to taste
  • Smoked Flavours liquid smoke, any flavour wood type will work.

Directions:
1 HEAT oven to 180ºC.
2 Place the mince in a large mixing bowl and punch a well into the center of meat.
3 Fill well with the egg, liquid smoke, bread crumbs, onion flakes, dried chives, garlic, chilli flakes, olive oil, salt & pepper
4 Mix up meatball ingredients until well combined, yet not over-mixed.
5 Shape into balls. Using a ¼ cup will aid this step.
6 Bake for +- 18 min. or until done).
Lemon, Honey & Butter Steak
Ingredients
Directions:
  • ½ cup (125g) butter
  • Glug olive oil
  • 2 tsp ground black pepper
  • 60ml lemon juice
  • 2 tbsp (30ml) soy sauce
  • 2 tbsp honey, or to taste
  • 4 garlic cloves chopped
  • 2 tbsp chopped parsley
  • Smoked Flavours liquid smoke (Smoked Flavours Hickory or Hickory & Oak are best)
  • 4 (200-300g) rump or sirloin steaks

  • For Serving:
  • Fresh rocket
  • Garlic bread, heated
Heat marinade ingredients together in a small saucepan. Remove from heat and cool slighlty, then pour over steaks and marinade for at least 2 hours.
Cook indooors on hot griddle pan or over hot coals for 3-4 minutes per side, or cooked until your liking.
Rest for 10-15 minutes before serving. Scatter with rocket & garlic bread on the side.
Roast Chicken
Ginger & honey chicken wings
Ingredients
Directions:
  • 20 free range chicken wings
  • 5 finely sliced spring onions
  • 5 tbsp honey
  • 4 tbsp soy sauce
  • Smoked Flavours Hickory liquid smoke
  • 1-2 cm piece of ginger, grated
  • 1 sliced red chilli
  • 4-5 sprigs of thyme with leaves picked
1 Mix all the marinade ingredients in a bowl to make a sticky sauce.
2 Place the chicken wings in a single layer in a wide, shallow, nonreactive dish. Pour the marinade over the chicken, cover with cling film and place in the fridge to marinate for 24 hours.
3 If using griddle pan, heat until hot, else cook on braai.
3 Cook the wings for 15–20 minutes, turning often, until dark and the juices run clear when the chicken is pierced with a skewer. If cooking on a griddle, finish the wings in the oven at 180C for 10–15 minutes to ensure they're cooked through.
Serves 4
Chicken Makhani (Butter Chicken)
Marinade 1
Marinade 2
  • 700g boneless skinless chicken breasts
  • 1 tbsp lemon juice
  • 1 tbsp chili powder
  • Salt
  • Smoked Flavours liquid smoke, any of our wood types
  • 1 cup yogurt
  • 2 tbsp garlic paste or 6 garlic cloves
  • 1 tbsp garam masala
  • 1 tbsp chili powder
  • 2 tbsp ginger paste
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp salt
  • 3 tbsp butter (melted)
Sauce
  • 6 cardamom pods
  • 2 cinnamon sticks
  • 2-3 tbsp butter
  • 1 ½ tbsp garam masala
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 green chili pepper (Chopped)
  • 2 cans crushed tomatoes
  • Smoked Flavours liquid smoke, any wood type will work.
  • 1 tbsp tomato paste
  • 2 tsp chili powder
  • ½ tbsp honey or 1/2 tbsp sugar
  • 1 tbsp fenugreek leaves(1 tsp fenugreek seed powder)
  • 1 cup heavy cream
  • salt

Directions:
1 To Marinade: Place cubed chicken in a nonporous bowl with yogurt, lemon juice, chili powder, salt and liquid smoke. Refrigerate for 1 hour.
2 Mix in garlic, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Replace cover and refrigerate to marinate for another 3 to 4 hours.
3 Preheat oven to 200°C
4 Place chicken on an oven sheet and bake in preheated oven for 20 minutes.
5 To Make Sauce: Melt butter in a large saucepan over medium heat. Stir in 1 tbsp garam masala, When masala begins to puff and bubble, mix in ginger, garlic paste and green chili peppers. Saute 5 minutes, then stir in tomato puree, tomato paste, chili powder, salt, 1/2 tbsp garam masala and liquid smoke. Bring to a boil; reduce heat to low and simmer, stirring in honey, fenugreek and cream.
6 Place chicken and pan drippings in sauce mixture. Simmer on medium-low heat for about an hour or until liquid is reduced by 1/3.
7 Salt to taste and garnish with fresh chopped cilantro (optional).
Gilled Chicken Breast
Gilled Chicken Breast
Ingredients
Directions:
  • 1kg chicken breasts
  • ⅓ cup olive oil
  • Smoked Flavours liquid smoke, any wood type will work.
  • Salt & pepper to taste
1 Add the olive oil and the chosen liquid smoke in a small bowl and mix well.
2 In a bowl that has a cover or a large Ziploc bag, add the chicken and olive oil mixture. If you are using a Ziploc bag, massage the chicken in the bag for 30 seconds. Marinate in the refrigerator for at least 20 minutes, preferably 1 hour.
3 Preheat your grill on high for about 10 minutes
4 Place chicken on an oven wire rack, season with salt & pepper and grill for 7 minutes per side, seasoning when you turn the breasts.
5 Remove from grill and serve. Let the chicken cool down for a few minutes if you are going to add it to a salad.
Roast Chicken
Roast Chicken
Ingredients
Directions:
  • 1 whole chicken (+-2kg)
  • ⅓ cup olive oil
  • Smoked Flavours liquid smoke, any wood type will work.
  • salt and freshly ground black pepper to taste
  • OPTIONAL : 4-6 potatoes, peeled & cut
1 Preheat oven to 180C. Wash chicken inside and out thoroughly; pat dry with paper towels.
2 Salt and pepper inside of chicken
3 Place chicken breast-side down. Season with salt and pepper to taste, then brush liberally with olive oil & liquid smoke mix over surface.
4 Place chicken on a rack in a large roasting pan, breast side up. Season with salt and pepper, then brush liberally with the mix over the remaining surfaces. Keep the rest of the mix for basting later.
5 Roast for about 2 hours, basting frequently with remaining mix about every 25-30 minutes, or until leg joints move freely and juices run clear when pierced with a fork. If you are using potatoes, add them to the pan at least 1 hour before finished roasting; coat the potato chunks in pan juices and finish roasting.
6 Remove chicken to a platter & wrap with foil to keep warm and let stand 15-20 minutes before carving.
Serves 4 - 6
Smoky Baby Back Ribs
Ingredients - For the spice rub
Ingredients - For the barbecue sauce
  • ¼ cup smoked paprika
  • 3 tbsp firmly packed dark brown sugar
  • 3 tbsp kosher salt
  • 1 tbsp granulated garlic
  • 2 tsp dry mustard powder
  • 2 tsp dried oregano
  • 2 tsp ground coriander
  • 1 tsp dried cumin
  • Crushed red pepper flakes to taste
  • Freshly ground black pepper to taste
  • 2 x 1kg racks of baby back ribs
  • 2 x () Smoked Flavours Hickory OR Hickory & Oak liquid smoke, divided
  • 2 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup tomato sauce
  • ½ cup bourbon
  • 2 tbsp cider vinegar
  • 2 tbsp firmly packed dark brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp dry mustard powder
  • 3 tbsp of spice rub

Directions:
1 For the spice rub, combine the smoked paprika, brown sugar, salt, granulated garlic, mustard powder, oregano, coriander, cumin, crushed red pepper flakes and black pepper in a jar with a tight-fitting lid. Shake it well. Set aside 3 tablespoons.
2 Rub the remaining spice mixture on both sides of the racks of ribs, and sprinkle the ribs with of the liquid smoke, patting it in evenly. Wrap the racks in plastic wrap and refrigerate for at least 2 hours or up to 8 hours.
3 Preheat the oven to 150C degrees. Discard the plastic wrap and encase each rack in aluminum foil, crimping it tightly around the racks. Place the ribs on a foil-lined rimmed baking sheet and bake for 1 hour.
4 While the ribs bake, prepare the barbecue sauce.
Heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring frequently, for 2 minutes. Add the garlic and cook for 1 minute, or until the onion is translucent. Add the tomato sauce, bourbon, vinegar, brown sugar, Worcestershire sauce, soy sauce, mustard, reserved spice rub, and remaining liquid smoke. Bring to a boil, then reduce the heat to low and simmer the sauce, uncovered, for 10 to 15 minutes, or until reduced by one-third.
5 Remove the ribs from the foil packets. Return them to the baking sheet with the meaty side up. Bake for an additional 30 minutes to 1 hour, or until meat can be pierced easily with the tip of a paring knife.
6 Increase the oven temperature to 230C. Brush the racks liberally with the sauce and bake for 10 to 12 minutes, or until browned, brushing them after 5 minutes with additional sauce. To serve, cut the racks into individual ribs and serve hot, passing additional sauce separately.
7 Note: The ribs can be cooked up to the final browning up to 2 days in advance and refrigerated, tightly covered. Reheat them covered in foil at 160C for 15 to 20 minutes, or until hot. Then raise the oven temperature and brown them.
Citation:
http://www.providencejournal.com/entertainmentlife/20170404/smart-cooking-smoky-ribs-minus-fire
Serves 8 - 10
SLOW COOKER PULLED PORK - 1
Ingredients
  • 2 tbsp paprika
  • 2 tbsp salt
  • 2 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • ½ tsp dried thyme
  • ½ cup honey
  • ¼ cup red wine vinegar
  • Smoked Flavours Hickory liquid smoke
  • 3 tbsp olive oil
  • 1 onion, peeled & cut in half
  • 2.5kg pork shoulder, cut in half. (Skin & excess fat removed)
  • 8-10 Coney rolls, or any other rolls.

Directions:
1 Mix the first 6 ingredients together with a fork in a medium sized bowl
2 Add the honey, vinegar, olive oil & Hickory liquid smoke to the spices & stir to form a paste
3 Place the onion in the slow cooker and place the pork shoulder on top of the pieces of onion.
4 Pour the honey paste over the pieces of pork.
5 Turn the slow cooker on to low and cook for 7-8 hours, or until the meat is fork tender and falls apart.
6 Salt to taste and garnish with fresh chopped cilantro (optional).
7 Use a spoon to skim and discard the fat from the surface of the liquid in the slow cooker.
8 Pour 400ml the liquid from the slow cooker through a strainer into a measuring jug. If you have more than 400ml of liquid you can pour into a saucepan and reduce but this is optional, I just keep 400ml of the original liquid.
9 Add the remaining Hickory liquid smoke to the liquid. If you did not reduce, add the liquid to a saucepan and gently simmer while you shred the pork.
10 If the pork has a bone, remove & discard it. Using two forks, shred the meat, discarding any large pieces of fat and return the meat to the slow cooker.
11 Slowly stir in the liquid with the meat until the meat is completely moistened.
12 Serve warm with coleslaw on a roll (see below for Butter Milk Coleslaw)
Serves 8 - 10
SLOW COOKER PULLED PORK - 2
Ingredients
  • 2 tbsp paprika
  • 1 tsp mustard powder
  • ½ tsp ground cumin
  • 2 tbsp saltr
  • 2 tsp black pepper
  • 1 tsp cayenne pepper(optional)
  • 1 tsp garlic powder
  • 3 tbsp light brown sugar
  • ½ cup apple cider vinegar
  • Smoked Flavours Hickory liquid smoke
  • 1 onion, peeled & cut in half
  • 2 tsp vegetable oil
  • 3 tbsp tomato puree
  • 2.5kg pork shoulder, cut in half. (Skin & excess fat removed)
  • 8-10 Coney rolls, or any other rolls.

Directions:
1 Combine the first 7 ingredients and 1 tbsp of brown sugar in a medium sized bowl
2 Pat the pork dry with paper towels & rub the spice mixture all over the pork
3 Heat the vegetable oil in a large frying pan and brown the pork on all sides, remove and set aside
4 Add ½ cup of water to the drippings in frying pan and pour into the slow cooker
5 Add the vinegar, tomato puree, Hickory liquid smoke & the remaining 2 tbsps of brown sugar to the slow cooker & whisk to combine
6 Place the onions halves in the slow cooker and place the pork on top of these, cover and cook on low for 8 hours
7 Turn off the slow cooker and remove the pork to a cutting board.
8 Use a spoon to skim and discard the fat from the surface of the liquid in the slow cooker.
9 Pour 400ml the liquid from the slow cooker through a strainer into a measuring jug. If you have more than 400ml of liquid you can pour into a saucepan and reduce but this is optional, I just keep 400ml of the original liquid.
10 Add the remaining Hickory liquid smoke to the liquid. If you did not reduce, add the liquid to a saucepan and gently simmer while you shred the pork.
11 If the pork has a bone, remove & discard it. Using two forks, shred the meat, discarding any large pieces of fat and return the meat to the slow cooker.
12 Slowly stir in the liquid with the meat until the meat is completely moistened.
13 Serve warm with coleslaw on a roll (see below for Butter Milk Coleslaw)
Smokey Burger
Butter milk Coleslaw
Ingredients
Directions:
  • ½ cup mayonnaise
  • 1½ tbsp Dijon mustard
  • 2 tbsp light brown sugar
  • 2 tbsp apple cider vinegar
  • 2 tbsp buttermilk
  • ½ tsp celery salt
  • 4 cups (about ½ head) green cabbage, finely shredded
  • 4 cups (about ½ head) purple cabbage, finely shredded
  • 2 large carrots, grated
1 Whisk together the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery salt, kosher salt, and pepper in a large bowl.
2 Add the cabbages and carrots and toss to combine.
3 Cover and chill until serving time.
Pork Steaks
Pork Steaks
Ingredients
Directions:
  • 4 tbsp butter
  • 4 tbsp soy sauce
  • 1 bunch green onions
  • 2 cloves garlic, minced
  • Smoked Flavours Hickory liquid smoke
  • 6 pork steaks
1 Melt butter in a pan, and mix in the soy sauce. Saute the green onions and garlic until lightly browned.
2 Place the pork steaks in the pan, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 63 degrees C.
Smoked Tuna Dip
Smoked Tuna Dip
Ingredients
Directions:
  • 1 can shredded Tuna(drained)
  • 230g cream cheese, softened
  • 1 tsp worcestershire sauce
  • ½ tsp salt
  • ½ tsp garlic powder
  • ¼ tsp Tabasco
  • Smoked Flavours European Beech liquid smoke
1 Combine all the ingredients in a blender until well mixed
2 Move to serving bowl and serve with pita bread
Smoked Swordfish
Smoked Swordfish
Ingredients
Directions:
  • 500g thick swordfish steaks
  • ¼ cup pine nuts toasted
  • 4 Plum or Roma tomatoes
  • ¼ cup chopped parsley
  • 2 tbsp white wine
  • 3 tsp olive oil
  • 2 tsp paprika
  • 2 garlic cloves, thinly sliced
  • Flour for dusting
  • Smoked Flavours European Beech liquid smoke
  • Salt & black pepper to taste
1 Remove the skin from the swordfish and cut it into cubes. Salt the fish well and dust the cubes in flour. Heat the olive oil in a sauté pan large enough to hold all the swordfish chunks in one layer. Sear them well on at least two sides. Give the first side 1-2 minutes, then sear other sides for 30 seconds to 1 minute each.
2 When the swordfish is cooked, remove it to a bowl and reserve. Add the garlic slices and sauté 30 seconds or so — the second it begins to brown, add the tomatoes, parsley, white wine, pine nuts and paprika. Toss to combine and cook 1 minute, then add the swordfish back to the pan, toss to combine and cook another 30 seconds or so.
3 Serve at once.
Citation: http://simplyrecipes.com/recipes/swordfish_with_smoked_paprika/
Steak Marinade 1
Ingredients
Directions:
  • ½ cup balsamic vinegar
  • ½ cup soy sauce
  • 3 tbsp garlic clove, minced
  • 3 tbsp honey
  • 3 tbsp cup olive oil
  • ½ tbsp ground black pepper
  • 1 tsp worcestershire sauce
  • 1 tsp onion powder
  • ½ tsp salt
  • Smoked Flavours Hickory OR Hickory & Oak liquid smoke
  • 1 pinch cayenne pepper
  • 1 kg rib eye steaks
Mix all ingredients together and marinate steak overnight.
Grill or braai to your liking.
Steak Marinade 2
Ingredients
Directions:
  • ½ cup red wine vinegar
  • 1 tbsp soy sauce
  • 3 tbsp olive oil
  • 3 tbsp worcestershire sauce
  • Smoked Flavours Hickory OR Hickory & Oak liquid smoke
  • 2 tsp ground black pepper
  • 1 kg rib eye steaks
Mix all ingredients together and marinate steak for 3 hours.
Grill or braai to your liking.
Chorizo & Haloumi Pasta with sun dried tomatoes
Chorizo & Haloumi Pasta with sun dried tomatoes
Ingredients
Directions:
  • 250g Haloumi
  • 1 Chorizo sausage
  • 1 can chopped tomatoes
  • ½ bag of fresh basil
  • ½ bag of woolworths sun-dried tomato quaters
  • 1 tsp Ina Paarman chicken stock
  • 150ml water
  • Smoked Flavours liquid smoke, any wood type will work.
  • ½ tsp sugar
  • 3 spring onions
  • Chopped red chilli (Optional)
  • Salt to taste
  • Pasta
1 Cut the chorizo into 3-5mm circles and the haloumi into roughly the same size & thickness
2 Heat olive oil on a medium heat and fry haloumi & chorizo for a few minutes until haloumi has browned.
3 OPTIONAL: Blend the can of tomatoes with a stick blender until smooth,the chopped tomatoes can also be used as is if you do prefer
4 Cut the sun dried tomatoe quaters in half.
5 Add both tomatoes with the sugar, water, liquid smoke & spring onions to the haloumi & chorizo.
6 Mix the chicken stock with a little bit of water and add to the pot and stir well.
7 Simmer for 10 mins before tearing the basil and adding it to pot with the chillis.
8 While this is simmering prepare the pasta
8 Once the pasta is ready, serve topped with the chorizo & haloumi sauce and enjoy.