TECHNIQUE
Indirect-fire kamado recipes
Indirect fire is the mode in which the kamado becomes a ceramic oven: deflector in place, vents half closed and the temperature pinned between 150 and 200 °C for hours. It's the technique that respects the moisture of a whole chicken, holds the crust of a rustic loaf and lets a rack of ribs cook without drying out. In this section we publish the recipes we use most on our terrace in Torrevieja during the long Costa Blanca autumn, when the kamado stays lit all afternoon and the result depends more on patience than on flame.
25 recipes published
Indirect-fire kamado recipes
AdvancedIndirectOlive Oil Ciabatta on the Kamado
A very wet poolish dough with a wild, open crumb and a thin, crackly crust. Baked on a cordierite stone with a burst of steam, this ciabatta comes out of the kamado like it left a hearth oven.
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AdvancedIndirectKamado Pan de Cristal (Glass Bread)
Catalan pan de cristal pushes hydration to the edge: an almost pourable dough that, baked on a stone with steam inside the kamado, turns into a glossy, wide-open crumb beneath a crust so thin it shatters like glass.
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MediumIndirectNectarine and raspberry galette on the kamado
A rustic summer tart: flaky shortcrust, wedges of ripe nectarine and raspberries bursting into syrup, baked indirect over a stone until the free-form edges turn deep gold.
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MediumIndirectBrioche Burger Buns on the Kamado
Brioche burger buns baked on the kamado: a soft, buttery crumb, an egg-glazed shine and a scatter of sesame. The perfect cushion for your next homemade smash burger.
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EasyIndirectGarlic-stuffed portobello mushrooms grilled in the kamado
Portobello caps filled with a paste of garlic, parsley, breadcrumbs and good olive oil, gratinated over indirect heat until juicy inside and golden on top. A vegetarian starter loaded with umami.
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EasyIndirectSmoked Loaded Nachos on the Kamado
The ultimate sharing starter: layers of tortilla chips, melted cheese, beans and jalapeños in a cast-iron pan, kissed by 10-12 minutes of gentle olive-wood smoke and topped with fresh pico de gallo.
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MediumIndirectValencian coca de recapte on the kamado, escalivada and sardine
A thin oil-dough savoury coca topped with red-pepper and aubergine escalivada and salted sardine strips. Indirect at 250°C on stone, crisp base. No cheese, the Levante way. Serves 6.
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EasyIndirectCrispy chicken wings on the kamado with honey and Pimentón de la Vera (crackling skin, no frying)
Glass-crisp skin without a fryer: dry brine with baking soda, indirect at 200°C with apple smoke and a final sear. Honey and Pimentón de la Vera glaze. Serves 4.
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EasyIndirectWhole roasted cauliflower on the kamado with saffron aioli
A whole cauliflower roasted indirect at 180°C: steam first to tame the core, then a deep sear and a spiced glaze. Golden outside, tender inside, with saffron aioli. Serves 4.
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AdvancedIndirectApple tarte Tatin in a dutch oven on the kamado, golden caramel
Caramelised apples in a cast-iron dutch oven, golden puff pastry and an amber caramel that runs as you flip it. Indirect at 190°C: the tarte Tatin that earns applause.
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MediumIndirectTarta de Santiago on the kamado, deeply almond and flourless
Ground almond, egg, sugar and the Cross of Saint James in icing sugar. Flourless, coeliac-friendly. Indirect at 175°C in a dutch oven: dense, moist crumb, never dry.
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EasyIndirectValencian coca de llanda on the kamado, the fluffy classic
The Valencian afternoon sponge, baked in a tray on the kamado at 180°C indirect: tall, moist, with its cracked sugar-and-cinnamon crust. Cinnamon, lemon and a hint of anise.
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MediumIndirectMixed-berry cobbler in a dutch oven on the kamado, golden crust
Strawberries, raspberries and blueberries bubbling in a cast-iron dutch oven under a buttery golden crust with a hint of orange. Indirect at 190°C: the Sunday barbecue dessert.
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MediumIndirectCherry clafoutis in a cast-iron skillet on the kamado
Dark cherries suspended in a custard halfway between flan and sponge, baked in a cast-iron skillet at 180°C indirect. The French summer dessert the kamado nails.
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MediumIndirectBurnt Basque cheesecake on the kamado, creamy inside
La Viña on the kamado: a near-burnt mahogany top and a wobbly, creamy centre. Indirect at 210°C, the Basque cheesecake that beats the home-oven version.
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MediumIndirectSmoked skillet brownie on the kamado, fudgy centre
Chocolate brownie baked in a cast-iron skillet over indirect heat, with a veil of apple-wood smoke. Crackled crust, fudgy centre and a hint of orange. Serves 10.
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MediumIndirectWhole spatchcock chicken on the kamado, even crispy skin
A 1.6 kg chicken butterflied flat, roasted at 180°C indirect over a deflector. Golden crackling skin end to end, juicy meat, ready in an hour: the Sunday roast I actually cook on my Torrevieja terrace.
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MediumIndirectKamado pita bread that puffs itself on the stone
Individual pita breads that balloon up into a perfect pocket on cordierite stone at 300°C, cooked indirect. Fresh, golden and steaming from the pocket: the party trick I pull on my Torrevieja terrace whenever there is hummus.
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EasyIndirectApple crumble on the kamado in a dutch oven
Apple wedges with cinnamon and oats, baked in a cast-iron cocotte at 190°C indirect with a whisper of apple-wood smoke.
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MediumIndirectAlicante-style baked rice on the kamado in a clay cazuela
Traditional Alicante baked rice —chickpeas, pork rib, blood sausage, potato and tomato, with a whole garlic head in the centre— baked in a clay cazuela at 220°C indirect.
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EasyIndirectSalt-baked sea bass on the kamado, juicy inside
A whole 1.2-1.5 kg sea bass under a coarse-salt crust, indirect heat at 200°C and around 35 minutes. The salt seals the moisture in and the fish comes out juicy, not salty, with a clean taste of the sea.
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AdvancedIndirectGuajillo-cured smoked salmon, low indirect
A 900 g salmon fillet, 24 hours dry-cured in Maldon salt, brown sugar, ground guajillo and dill. Smoked at 130°C with apple and cherry. Silky texture and a spicy crust.
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MediumIndirectGalician-style octopus on the kamado
The classic Galician "á feira" octopus with a twist: after the traditional boil, the tentacles hit the hot kamado and pick up charcoal aroma.
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EasyIndirectPork loin with mustard-honey crust
A no-pretensions cook that nails it the first time. Dijon mustard, orange-blossom honey and a touch of rosemary: a golden crust that seals the juices without drying the loin.
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MediumIndirectBeer-can chicken with crackling skin
The American beer-can chicken classic, taken to the kamado: the beer steams from within, the ceramic concentrates the heat and the skin finishes like crisp parchment.
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