I cooked these easy tapas dishes on a 600mm Mild Steel Woodee Fire Pit using a stainless steel lid, fuelled by charcoal from Birchwood forestry Hereford.
Satay Dipping Sauce – with Grilled Veggies
- ½ lime, juiced
- 1 tsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp curry powder
- 3 tbsp crunchy peanut butter
- ½ can coconut milk
Mix the lime juice, brown sugar, soy sauce, curry powder and peanut butter in a small saucepan. Add half the coconut milk and place on heat for about 5 minutes, adding more coconut milk if it gets too thick.
- Baby Sweet corn
- Sugar Snap Peas
- Cauliflower Florets sliced
- 8 open cap mushrooms
- Boursin Cheese with garlic and herbs
- Wipe the mushrooms over to remove any of the compost, and cut out the stalk in the centre.
- Brush lightly with a little oil and place onto the hot grill cap side down for about 5 minutes to start the cooking process.
- Turn the mushrooms over and spoon in the Boursin cheese. Cook for a further 5-8 minutes to cook the mushroom through. The cheese won’t melt completely but the garlicky flavour will penetrate into the mushroom
Woodee Cheesy Chillies
- 8 fat sweet mini peppers or Jalapeno chilli peppers
- 125g Mozzarella, finely chopped
- 80g extra mature cheddar cheese, grated
- 1 tspn ground cumin
- ½ tspn smoked paprika
- Salt and pepper
- Little rapeseed oil
- Cut the peppers in half length ways through the stalk, and remove the seeds.
- Mix together the cheeses, cumin, paprika and season with salt and pepper. Spoon the mixture into the pepper halves, pressing it well down.
- Lightly brush some oil onto the hot plate, before placing the peppers on there. They should take about 10 minutes to cook, the cheese should be molten and the pepper’s soft and nicely charred underneath. Remove from the heat and allow to cool slightly, before eating.
- Serve on a grazing platter with rocket salad & grilled cherry tomatoes. Enjoy!