Overview
Spend the day learning how to cook properly over live fire using Kadai fire bowls.This hands-on class is all about understanding the fire and getting the most out of cooking over flame and hot coals. We’ll start with the basics of lighting and managing a fire, creating different heat zones and knowing when to cook over flames, embers or indirect heat.Throughout the day we’ll use a range of Kadai cooking techniques including direct grilling, cooking in the embers, plancha cooking, hanging food over the fire, cedar plank cooking and using a flambadou.We’ll cook a selection of meat, fish and vegetables, along with flatbreads, sauces and sides, using each dish to demonstrate a different way of cooking with fire. There will be plenty of opportunity to get involved with preparing and cooking the food, as well as learning how to manage the fire as it changes throughout the day.The class is relaxed and informal, with plenty of food to eat along the way. We’ll start the day with a cooked breakfast before getting stuck into the main cooking, finishing with something sweet from the fire.
Although we’ll be cooking on Kadai fire bowls throughout the class, the techniques we cover can be adapted to most charcoal barbecues and fire pits, so you don’t need to own a Kadai to put what you’ve learnt into practice at home.
What we will cook:
Kadai breakfast hash
Smoked ham hock · crispy potato · fried egg · charred spring onion
Dirty-roasted aubergine
Whipped tahini · chilli · pomegranate · mint · lemon
Fire-grilled chicken skewers
Piri Piri
Cedar-planked trout taco
Burnt corn · avocado · pickled chilli · coriander · lime
Hung leg of lambsalsa verde
Plancha hispi cabbage
Smoked anchovy butter
Ember-baked butter beans
Roast garlic · rosemary · lemon · grilled bread
Dry-aged bone-in ribeye
Flambadou beef bone marrow
Fire-roasted seasonal fruit
vanilla mascarpone · oat crumble