I’m sure we’re not alone in doing a little celebratory garden dance now that we are allowed to socialise outdoors once more (under current Government guidelines). Outdoor dining is the ultimate way of sharing food and flavours with your nearest and dearest. While the ubiquitous sausage and the, nowadays not so humble, burger fill a hole, the opportunities for some exciting outdoor cooking are endless. Taking a little time and effort can transform the simplest of fayre into a veritable feast.
The first thing you need to consider is your equipment. The most important thing when barbecuing is to get that all-important smoky taste, and for that you’ll need fire. For us, you can’t get more versatile and beautiful than a Kadai firebowl. Traditionally, these are bowl-shaped pans with handles used in Indian cookery, but instead of the bowl being placed over the fire, Kadai have reversed the process and put the fire in the bowl! By placing a simple grill over the bowl you have an instant barbecue, and once you’ve finished cooking the grill can be removed to create a firepit.
The versatility doesn’t stop there. We love the fact that there are so many accessories available for a Kadai – from cooking tripods with hanging bowls, to stone griddle pans, skewer racks, skillets and even paella pans. And of course, our son’s favourite, a six-pronged marshmallow fork – now that’s a genius idea!
Here are a few of our favourite recipes from the Kadai team that showcase the range of cooking you can achieve and you can view both the bowls and accessories in our brand new showroom, click here to make an appointment.
Spanish Omelette
Serves - 4
Prep time - 10 mins Cooking time - 15 mins
Cookware: Kadai, Tripod Skillet and Tripod
Ingredients 100g chorizo
1 onion
4 tbsp olive oil
½ packet of mushrooms
Chopped parsley
400g small potatoes, cut in half 5 eggs
Dash of milk
100g strong cheddar
Method On a hob cut and boil the potatoes for 10 mins.
In a Skillet over the Kadai add 2tbsp of oil and cook the onions and chorizo, for 6 mins.
Then add the chopped mushrooms and cook for a further 4 mins.
While it is cooking, mix together the eggs, milk and cheese. Once the vegetables are cooked, move them to a Swinging Skillet and add the potatoes.
Add 2 more tablespoons of oil to the Skillet.
Slowly pour the egg mixture over the vegetables evenly. Cover the Skillet pan with foil and cook for 30 mins, checking often to see when the egg is cooked.
Once cooked, carefully lift the omelette out, serve and enjoy.
Stuffed Peppers
Serves 3
Prep time - 10 mins Cooking time - 45 mins Cookware: Kadai, Grills and Skillets
Ingredients 3 mixed coloured peppers
1 packet of mushrooms finely chopped
2 white onions, finely chopped
Mixed chillies
½ lime, juiced
A sprinkle of fresh coriander A handful pine nuts
75g rice
1 packet of mozzarella or vegan cheese Guacamole
Method
Pre-cook the rice. In a Skillet add some oil and onions and cook for 4 mins.
Add the mushrooms and chillies and cook for a further 6 mins.
Then add the fresh coriander, lime juice and pine nuts and cook for a further 5 mins.
Mix together the cooked veg and rice.
Carefully cut and hollow out the peppers keeping the top piece and add the rice mix to the centre.
On top of the rice add a thin piece of mozzarella and guacamole.
Put the top of the peppers back on.
Wrap the peppers in foil and cook on the Swing Grill. Cook for 25-30 mins.
Take the peppers off the heat, unwrap and tuck in!
Sticky Mushroom Risotto
Serves - 4
Prep time - 10 mins Cooking time - 30 mins
Cookware Kadai, Grills and Paella Pan
Ingredients 75g dried porcini mushrooms
1 stock cube
Olive oil
2 onions, chopped
2 garlic cloves
350g chestnut mushrooms
450g risotto rice
200ml white wine
30g olive spread
A handful of parsley leaves
75g parmesan, grated
Lemon juice and black pepper to taste
Method
Soak the dried porcini mushrooms in water.
Drain the mushrooms, keeping the water for stock.
Slice the mushrooms up finely.
Heat the oil in the Kadai Paella Pan, adding the onion and garlic and cook until soft.
Stir in the dried and fresh chestnut mushrooms and cook until softened.
Add the rice and cook for 1 min.
Add the wine and a quarter of the stock.
Simmer gently and stir until the stock has been absorbed.
Continue adding a ladle of stock or so at a time until all the stock has been absorbed and the rice is cooked.
Add the olive spread and some of the grated cheese and let it stand for a minute.
Serve with cheese and parsley for a tasty supper.
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