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Chicory stewed in Dutchoven and roasted pumpkin with ponzu

4 persons | Kamado, Vegetables and side dishes | | Main dish


Preparation

Cut the chicory lengthways. Place in a cast iron pan, add the brown sugar, lemon, miso, cinnamon stick and anise. Season with Asian spices. Place the pan with lid on the Yakiniku over medium heat, 180°C. Stew everything until done. Check regularly so that the sugar does not burn. Place the pumpkin directly in the coals, turning it regularly for a nice even cooking. Add some fire herbs for extra flavor. Check the doneness with a skewer. Peel the pumpkin, remove the seed line and mash it without the peel and seed line. Add Asian spices and ponzu to taste. Fill the pumpkin with a quacamole.

Quacamole:

Mash the avocado with a fork, add the finely chopped red pepper and red onion. Taste with vegetable herbs from EldurApi. Add 2 tablespoons of olive oil and the juice of half a lemon. Bring the dishes together on a warm plate and enjoy.
 

Tip
Add some caramelized nuts to the pumpkin for an extra dimension.

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Ingredients

  • 4 chicory stalks
  • 1 lemon
  • 1 tbsp miso
  • 1 tbsp brown sugar
  • 1 cinnamon stick
  • 1 star anise
  • 1 pumpkin
  • 2 tablespoon ponzu
  • asian herbs - EldurApi
  • greetings herbs - EldurApi
  • fire herbs - EldurApi
  • 1 ripe avocado
  • ½ red onion
  • ½ red pepper without seed line

 

Requirements

  • roast and medium heat 160-180°C
  • pro set

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