This FirePit recipe is perfect fire-fuelled finger food for hot summer days and the padron peppers on the side make for a delicious vegetarian version. The marinade is gently spiced with plenty of turmeric and smoked garlic.
Method
Preheat your Stadler fire with a few seasoned logs and preheat for 20-30 mins. Then move your logs to edges underneath the grilling surface.
Skewer your prawns and marinade in oil, lemon, garlic, chilli and turmeric. Then add the melted butter once it’s cooled down a little but is still viscous enough to coat the prawns. Mix in the stalks of your coriander and season with a pinch of sea salt.
Grill your king prawns on the hot sides of the Stadler for approximately 3-4 mins on each side until cooked.
Finish with extra coriander leaves and a squeeze of fresh lemon. For the padrons try marinading in the same way and cook for 3-4 mins until they are soft and blistered.
This dish was roasted on the Städler Made FirePit. For more information and prices, click here.
The Art of Fire Shoulder of Lamb Feast Slow fire, generous flavour Cooking lamb over the Flamery Asado Grill is an act of patience and generosity. The gentle rhythm of turning, basting and tending to the fire rewards you with tender, fragrant meat that falls apart at the touch of a fork. This is the [...]
Wild Garlic Tandoori Cauli & Cavalo Nero Paneer! I love roasting whole cauliflowers in the pizza oven and usually opt for turmeric, yogurt and Indian spices but for this seasonal recipe I’ve gone for wild garlic, coriander and served it with a twist on saag paneer. Method While your oven preheats to 350˚C + marinade [...]
Argentinian Ribeye Feast Cooking Over Flame A celebration of simplicity, smoke and fire Few experiences rival the moment a ribeye steak meets real flame. The fat begins to sizzle, the air fills with the rich scent of smoke and char, and time seems to slow as the fire does its work. This is where the [...]
Smokey Beef Short Ribs with Chimichurri! Short ribs really benefit from a low and slow cook, perfect for cooking in the residual heat of a wood-oven slowly overnight. The brine in this recipe is flavoured similarly to a pastrami rub, and the addition of soy sauce gives it a wonderful depth. This recipe has [...]
Fiery King Prawns
This FirePit recipe is perfect fire-fuelled finger food for hot summer days and the padron peppers on the side make for a delicious vegetarian version. The marinade is gently spiced with plenty of turmeric and smoked garlic.
Method
This dish was roasted on the Städler Made FirePit. For more information and prices, click here.
Ingredients:
Serves 4
Related Posts
The Art of Fire – Shoulder of Lamb Feast
Wild Garlic Tandoori Cauli & Cavalo Nero Paneer
The Art of Fire – Argentinian Ribeye Feast Cooking Over Flame
Smokey Beef Short Ribs with Chimichurri