Cuisine
European cooking on the kamado
France, Britain and Central Europe bring the oven classics and slow roasts: tarte tatin, clafoutis, galette, duck breast, beef Wellington or beer-braised ham hock. The kamado cooks them with a touch of ember a home oven can't give.
10 recipes
European cooking on the kamado
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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MediumReverse-searReverse-sear duck magret with crackling skin
Two 380 g duck magrets, diamond scoring on the skin, 15 minutes at 120°C indirect and a final 90 seconds at 280°C. Skin like a cracker, meat pink edge to edge.
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MediumSmokedHot-Smoked Whole Mackerel on the Kamado
Whole mackerel, half an hour in brine and forty-five minutes of cherry smoke at 120 °C: taut copper skin, juicy flesh and real smoke. Nothing like cold-smoked salmon, and it is eaten the same day.
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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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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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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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EasyIndirectMonkfish en papillote with fennel and orange on the kamado
Twenty-five minutes, a sealed paper parcel and little else: monkfish steams in its own juices on a bed of fennel, with orange rounds on top. You open it at the table and it smells of winter.
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AdvancedIndirectBeef Wellington on the Kamado, Baked on Steel: Golden Pastry, Rosy Centre
The New Year's Eve roast, cooked in a kamado: beef fillet seared over the coals, wrapped in duxelles, ham and all-butter puff pastry, then baked at 200-210 °C on a steel that browns the base.
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EasyIndirectFree-Range Chicken Roasted in a Cocotte with Lemon, Garlic and Thyme on the Kamado
A whole free-range chicken, lemon, garlic, thyme and potatoes in an enamelled cocotte: covered to keep it juicy and uncovered at the end to colour the skin, with the kamado set up for indirect heat.
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MediumIndirectBeer-Braised Pork Knuckle in the Kamado: Cast-Iron Pot and Crackling
The pork knuckle of the Russian New Year table, the rulka, in two stages: 2.5 to 3 hours braising in a cast-iron pot with beer at 150 °C, then a dry finish at 230 °C so the skin blisters and crackles.
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