This summer, Cornwall's renowned Michelin-starred chef, Paul Ainsworth, has joined with Kamado Joe, the ceramic grill masters, to deliver an adventurous and utterly unparalleled cooking experience with the launch of the innovative Konnected Joe.
Revolutionising the BBQ world with cutting-edge technology, the Konnected Joe boasts a unique fusion of integrated digital controls within its iconic red ceramic shell.
Instantly igniting with a simple press of one button, this innovation offers effortless temperature control using its user-friendly digital dial.
And now Kamado Joe is offering the public an opportunity to win a Konnected Joe, giving the lucky winner the opportunity to be among the first to embrace the future of barbecue in their own back garden.
To make the competition even more special, the adventure doesn't stop there. The lucky winner and a friend will have the chance to spend the day on the beautiful Cornish coast enjoying lunch or dinner and a proper pint at Paul Ainsworth's public house in Rock - The Mariners.
To win, simply hop over to Paul Ainsworth and Kamado Joe's Instagram pages - @paulainsw6rth and @kamadojoeuk for further details.
RECIPE: Paul Ainsworth's Dog's Pollock on the Kamado Joe
This dish with its own cult-following from chef Paul Ainsworth is served in his Cornish public house, The Mariners. Now, adapted for Kamado Joe with a charcoal smoke-twist, you can create your own version of Paul's iconic Dog's Pollock on your BBQ at home.
Serves Six
Ingredients
For the fish brine
1ltr water
50g salt
40g caster sugar
1 bay leaf
Fresh thyme
Pinch of white peppercorns
For the basting butter
1 tbsp yeast extract
250g butter, softened
50g sundried tomatoes, chopped
Good squeeze lemon juice
For the triple mustard mayonnaise
125g mayonnaise
10g English mustard
10g American mustard
10g Dijon mustard
For the tartare mayonnaise
125g mayonnaise
Squeeze lemon juice
½ a shallot, diced
1 large gherkin, sliced
20g capers
2 tbsp chopped parsley
Zest of half a lemon, zest
For the cucumber pickle
600ml water
200g caster sugar
200g white wine vinegar
1 star anise
20g mustard seeds
50ml extra virgin olive oil
1/2 cucumber, sliced
For the pangrattato
4 slices of bread, torn into pieces
2 garlic cloves, finely grated
50g butter
3 tbsp crispy onions
To serve
6 x 130-150g fillets
6 hot dog brioche buns
2 baby gem lettuce, shredded
1 bunch of fresh dill
Dried seaweed powder for seasoning
Lemon zest
Method
To start, add all the fish brine ingredients to a large pan and place over a low heat. When the sugar and salt has dissolved, turn off the heat and place the fish in the brine from 45 minutes - 2 hours. Take out the pollock, rinse under cold water and dry with a dry cloth. Carefully insert a skewer through the centre of each fish fillet and set aside.
To make the butter, blitz the softened butter with the sundried tomatoes, yeast extract, lemon juice and seasoning until you have a smooth mixture.
To make the mustard mayonnaise, mix all the ingredients together and season to taste.
For the tartare mayonnaise, fold all dry ingredients into the mayonnaise and add seasoning to taste. Fold a spoonful of this mixture into the shredded lettuce - just enough to bind it together.
For the cucumber pickle, place all ingredients into a pan and bring to a boil. Once cool, add the sliced cucumber and leave for 10-15 minutes.
To make the pangrattato, add the bread and garlic to a food processor and blitz until broken down into fine breadcrumbs. Place the pan over a medium heat, add the butter and when melted, add the breadcrumb mixture. When the breadcrumbs are golden brown, tip them into a bowl. Stir through the crispy onions and set aside.
Set the BBQ to 200c. Place the dog's pollock skewers directly over the coals so the fish doesn't touch the grill. Using the skewer, turn your fish periodically. Baste with the butter mixture and cook for a further couple of minutes. Baste again with butter and cook for no longer than 4 minutes, or until it reaches an internal temperature of 60c. Remove from the heat but leave on the skewer. Baste with the butter mixture all over and sprinkle the pangrattato all over the fish.
Open the BBQ vent until it reaches a searing temperature.
Lightly rub a little oil on the brioche hot dog buns and place on the grill for 15 seconds on each side.
To assemble, take a chargrilled brioche hog dog bun, place the tartare lettuce inside, top with a chargrilled pollock and carefully slide the skewer out, top with pickled cucumber and garnish with triple mustard mayonnaise, fennel fronds and a little zest of lemon. Finally, sprinkle over a little seaweed powder.
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