To help inspire your outdoor cooking adventures this year, let’s go Barbecue’N Across Canada and highlight recipes as we tour British Columbia in January to see what’s cooking.
Thank you to our friends at Gozney.com for allowing us to share Lee Tiernan’s fantastic recipe.
INGREDIENTS:
FOR THE CRAB FRIED RICE
· 1L vegetable oil, for deep frying (220C/428F)
· 4 pieces of dehydrated pig skin
· 100g / 1 ½ cups wind-dried pork sausage, sliced into small pieces
· 2 spring onions/scallions, sliced
· ½ inch ginger, diced
· 1 red chilli, diced
· 500g / 3 cups cooked and cooled long-grain rice
· 75g / 1 cup shredded cabbage
· Drizzle of vegetable oil
· 2 tsp soy sauce
· 2 tsp fish sauce
· ½ tsp white pepper
· 1 tsp caster sugar
· Handful coriander leaves
· 2 tbsp crispy fried onions
· 1 lime, juiced
· 200g white crab meat
· 2 tbsp dried white shrimp
FOR THE EEL AND BACON FLATBREAD
· 2 tbsp grated horseradish
· 3tbsp crème fraiche
· ½ lemon, juiced
· 100g / ½ cup smoked eel, sliced into 4cm pieces
· 210g flatbread dough
· 2 tbsp butter, melted
· 50g / ½ cup bacon lardons, blanched
· 2 tbsp pickled red onion
· Grind of black pepper
· Sprinkle of wood sorrel
FOR THE TROUT ROE FURIKAKE BUTTER FLATBREAD
· 210g flatbread dough
· 4 tbsp butter, melted
· 4 tbsp trout roe
· 2 tbsp furikake
· 1 egg yolk
FOR THE PRAWNS WITH WILD GARLIC BUTTER
· 100g / ¼ cup wild garlic leaves, thinly sliced
· 60g / 1 cup parsley, thinly sliced
· 550g / 5 sticks unsalted butter, softened
· 1kg large prawns, shell on, butterflied
· Sprinkle of salt
· A pinch of chilli flakes
· 1 lemon, juiced
· Sprinkle of edible flowers
· Bread or flatbread to serve
DIRECTIONS:
FOR THE CRAB FRIED RICE
o Step 1: Heat your Gozney Dome to 650°F / 350°C. Pour the vegetable oil into a saucepan and briefly place onto the edge of the oven to heat, allow it to reach 220°C / 430°F and remove from the oven onto a heatproof surface. Carefully place in the dehydrated pig skin and allow them to puff up and brown slightly. Remove from the oil and place onto a lined plate for the excess oil to drain. Set aside.
o Step 2: Heat a sauté pan in the Gozney Dome, once hot add the wind-dried pork sausage, allow the fat to render out and the sausage to colour slightly. Add the whites of the spring onion and allow to soften for a few minutes.
o Step 3: Add in the ginger and chilli and allow to cook for a couple of minutes. Stir in the rice and return to the Gozney Dome to heat through. Add in the shredded cabbage and a drizzle of vegetable oil, return to the heat and allow to catch and wilt slightly.
o Step 4: Pour in the soy sauce and fish sauce and return to the heat briefly. Stir in the caster sugar, white pepper, coriander leaves, crispy fried onions, green parts from the spring onion, lime juice, white crab meat and dried white shrimp.
o Step 5: Top the rice with the crispy pig skin puffs and serve.
FOR THE EEL AND BACON FLATBREAD
o Step 1: In a small bowl mix together the horseradish, crème fraiche and lemon juice. Season and set aside.
o Step 2: Shape the flatbread dough and put onto the Gozney Balance Placement Peel, brush the melted butter over to help the ingredients to stick.
o Step 3: Scatter over the blanched bacon lardons and smoked eel and place into the Gozney Dome. Use the Gozney Turning Peel to turn the flatbread for a few minutes to ensure that the bacon lardons cook through.
o Step 4: Remove from the oven and spoon over the horseradish mixture, a grind of black pepper and the pickled red onion. Finish with a sprinkling of wood sorrel.
FOR THE TROUT ROE FURIKAKE BUTTER FLATBREAD
o Step 1: Shape the flatbread dough and put it onto the Gozney Balance Placement Peel, brush with 1tbsp of melted butter and place into the Gozney Dome.
o Step 2: Use the Gozney Turning Peel to turn the flatbread for a few minutes to ensure that the flatbread colours nicely. Remove from the oven.
o Step 3: Spoon over the trout roe. Sprinkle the furikake over and place the egg yolk in the middle, drizzle over the remaining melted butter and serve.
FOR THE PRAWNS WITH WILD GARLIC BUTTER
o Step 1: Place the wild garlic, parsley and butter into a blender and blend until smooth. Scrape the butter into an oven-proof dish and set aside.
o Step 2: Arrange the butterflied prawns into a cast iron pan in a single layer. Sprinkle over salt and place into the Gozney Dome, allow to cook for a few minutes.
o Step 3: Add the wild garlic butter dish to the oven and allow the butter to melt, pour over the prawns and finish with chili flakes, lemon juice and flowers, serve with bread.
