Easy firepit recipes - that keep you out of the kitchen & in the garden with guests
These firepit recipes are designed to get round the age old problem of the host constantly trundling off to the kitchen instead of enjoying the fun with guests.
Make these delicious recipes in advance, ready to bring out in tubs on the big occasion for guests to cook at will.
All recipes Serve 6
Spicy Filipina pork kebabs on skewers
1 kg (2.2 lb) shoulder pork cut into 4cm cubes
Marinate the pork cubes for 24 - 48 hours in the following mix;
1.5 tablespoons of oil (rapeseed or other oils will be fine)
1.5 teaspoons salt
Juice from 1 small tin pineapple
2 tablespoons honey
1 tablespoon paprika
1 teaspoon chilli powder (2 teaspoons for those that like more heat)
1 teaspoon curry powder
1/2 a block of creamed coconut grated (e.g. Bart creamed coconut)
Before your guests arrive, push the pork cubes onto metal skewers LEAVING A SMALL GAP BETWEEN EACH TO ALLOW THOROUGH COOKING, adding if you wish similar sized chunks of pepper, onion and pineapple between the pork.
If you use wooden skewers, soak them in water first. Guests can cook at will, over moderate heat (not right in fierce flames) until done.
Cooking the salmon on a bed of herbs such as rosemary, thyme, marjoram, dill and / or Juniper bush sprigs, is cooking with fire at it's best, imparting flavour and keeping the fish from burning and sticking.
1kg (2.2 lb) salmon loin
Cure the salmon for 3 days in the following mix;
2 tablespoons warm water mixed with 1 teaspoon salt & 1 teaspoon sugar
Black pepper - 10 turns of the pepper mill, or about 1/2 teaspoon
1/4 teaspoon of ground allspice
1 teaspoon horseradish sauce
Turn the salmon over once per day
Before cooking the fish, soak the herbs / juniper stems in water for 20 minutes or so.
Place the bed of herbs on a steamy / smokey part of the grate, not in direct flame and cook the salmon skin side down for about 8 minutes or until done.
Namibian whole chicken - photo's will be added shortly, we need to cook another to get the photos!
A whole chicken slowly cooks in indirect heat, away from the flame for 3 hours, your guests will circle the beast like Hyena's.
1 large chicken
Stuff the bird and slather it in marinade a day before.
Stuffing > stuff with 2 onions, halved, tinned pineapple chunks, and herbs such as fresh rosemary and thyme, sage and marjoram - whatever you have, but not mint.
Mix the following in a large bowl, then rub thoroughly into skin, all over;
Juice from 1 small tin of pineapple
Juice from 1/2 a lime
2 tablespoons tomato puree
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons paprika
1/2 teaspoon chilli powder
1/2 teaspoon fennel seeds
5 cloves crushed garlic
Once the bird is stuffed and rubbed, wrap in a double layer of foil.
Following day, bring the firepit to a decent fire IN ONE END ONLY.
Place the foiled bird in the cooler end, not over direct heat*.
Turn the bird every 30 minutes until cooked. Feel free to crisp the skin for the final 45 minutes having removed the foil.
*We like to attach ours to a wet rope on a beam, and turn it dangling from the rope (pictures to follow shortly).
Let it rest at least 45 minutes to cool.