Hossenfeffer

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It's a community for anyone who loves cooking over fire, whether that’s antikristo, asado, barbacoa, barbecue, barbie, bbq, braai, chichinga, churrasco, inihaw, jerk, lovo, pachamanca, parrillada, or a sausage sizzle!

This is fantastically fresh and lively and goes great with slow-cooked barbecue, or smoked meats. The feta provides a contrasting texture and saltiness to the sweet fruit.

The recipe is the name of it really.

1. Cube some ripe watermelon and some cantaloupe or orange honey-dew
2. Likewise some mango
3. Peel, deseed, and chop a cucumber
4. Half some cherry tomatoes
5. Dice or crumble some feta (I know, I used one of those tubs of cubes... it's really not the best, but it was in the fridge. I'd like to blame my wife but I do all the grocery shopping so I must have been feeling exceptionally lazy)
6. Finely slice a small red onion
7. Finely chop a fistful of mint and an equal amount of basil
8. Drizzle over some olive oil, a restrained splash of fresh lemon juice, salt (not too much because of the feta) and freshly ground black pepper

You can prepare this up to a couple of hours in advance. Much longer than that and the mango, in particular, starts to lose its texture and is a lot less pleasant.

I'm not a massive fan of complex, sweet, fruity coleslaws. This is very simple and very good.

• 1 small red cabbage
• 1 large red onion
• Olive oil
• Lemon juice
• Mayonnaise
• Salt
• Pepper

1. Slice the cabbage and the onion as finely as you can. A sharp knife will really, really help here.
2. Mix the cabbage and onion in a bowl.
3. Add a good drizzle of olive oil, a fair splash of lemon juice, and a restrained squirt / dollop of mayonnaise (I use the Hellmann's squeeze bottle - homemade mayonnaise would obviously be better but this is the super quick and easy recipe).
4. Salt and pepper to taste.

You can serve it immediately for maximum crunchy texture, or up to 24 hours later for a creamier, softer, more luxurious texture (though you will want to drain some of the liquid that will naturally accumulate in the bottom of the bowl).

If you're serving it with something very rich and fatty, add a little more lemon juice to give it some extra zip to cut through.

Hi all, if you're interested in cooking, following recipes or making up your own, please consider joining and posting to /c/recipes!

The official recipe for ragù alla bolognese, known throughout the anglosphere as the bolognese in spaghetti bolognese - which was been held on record at the Bologna Chamber of Commerce since the 1980s - has just been updated to reflect changing tastes.

Photos are a bit rubbish, sorry. I'd had half a bottle of Greek white wine by this point.

Anyway. I set the Kamado Joe up with one heat deflector so I had an indirect and a direct heat section.

Chicken marinaded in olive oil, red-wine vinegar, oregano, salt and pepper for a couple of hours. Then rested breast side down, in a roasting dish, on some baby new potatoes, quartered red onion, a head of garlic, some more salt, pepper and oregano, and some good olive oil.

Cooked over the indirect half of the Kamado for about 45 minutes then turned the chicken the other way up and cooked for another 45 minutes or so until the internal temp came up to about 70'C.

I took the chicken out of the roasting dish and moved it over the direct heat to give a little more colour and crispness to the skin then took it off and set it to rest (under a foil tent, but that's not shown here for obvious reasons).

While it was resting I made a Greek salad with heritage tomatoes, good Kalamata olives, good quality feta, an average quality cucumber and an entirely pedestrian red onion.

The potatoes continued cooking...

And then eventually everything came together on the plate. Served with a second bottle of Greek white wine (a mix of Moschofilero and Roditis grapes from Ocado, very nice).

Lovely summer variant of roast chicken.

Well, looks like Feddit (I hope there's a German one called Deddit) is now my home. I've been here a while and am enjoying the more intimate atmos.

Over the last couple of weeks I've downloaded all my reddit posts and comments, deleted all my reddit posts and comments and now, today, deleted my account.

Goodbye /u/TheWrongFusebox, you were a blast.

Chicken marinaded in yoghurt and spices overnight.

I banked the charcoal at one end of the drum barbecue to give different temperature zones and started the chicken over indirect heat - until the temp was approaching 70'C - then moved over the embers to finish over direct heat.

Served with a pilau rice:

a kachumber salad with pomegranate seeds:

a mango, spinach, and grated mooli salad:

and a fiery green chilli sauce:

I love chicken wings.

I took the wings out of their packaging, patted them dry, and spread them over a rack on a baking sheet and left them uncovered in the fridge overnight to help them develop a crispier skin.

I set the Kamado Joe up with one heat deflector so I had direct and indirect halves. I seasoned the wings with just salt and pepper and put them over the heat deflector to cook in indirect heat.

After 20 minutes or so I flipped them, and then gave them another 10 minutes, while I made the sauces.

I did a quick and easy buffalo sauce for me (melted butter and Frank's Red Hot sauce), smoky barbecue sauce for my wife (started with a base of Sweet Baby Ray's Original and melted butter, to which I added a splash of Stubbs Hickory Liquid Smoke, a good splash of Henderson's relish, and some chipotle Tabasco). For my daughter, no sauce thanks, as plain as plain can be.

I took a couple of spoonfuls of each of the sauces and added in a little more oil to each to make a thinner basting sauce.

I checked on the wings and they were coming along well so I moved them to the direct heat half of the grill and basted them. Buffalo on the left, plain (and separated) in the middle, barbecue on the right.

I gave them 10 minutes or so, flipped and basted them again.

Finally I pulled them off the grill and let them rest for 10 minutes while I made a salad and grilled a hotdog for my son.

I tossed the wings in the sauces. Buffalo:

and barbecue:

This photo makes them look less saucy than they actually were, but I don't like mine dripping with sauce.

Yum, yum. Gone.

I had some leftover chicken from a previous cook, some tabouleh and decided to add charcoal grilled vegetables: courgette / zucchini, fennel, and spring onions / scallions.

They were very simply prepared, just lightly dressed in olive oil, a little lemon juice, salt and pepper, then grilled over a direct heat. I gave the fennel slightly longer than the courgettes or spring onions to give it a bit of char.

My nemesis. I think I need to work it more when forming it. Ended up being a bit over-cooked and dry, but still with great flavour.

Chicken Shawarma

• 12 skinless, boneless chicken thighs
• ¼ cup lemon juice
• ¼ cup white wine vinegar
• ¼ cup olive oil
• 1 cup plain yogurt
• 8 cloves garlic, minced
• 1 teaspoons salt or to taste
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon ginger powder
• ½ teaspoon allspice
• ¼ teaspoon ground coriander
• ¼ teaspoon nutmeg powder
• Salt and pepper to taste

Garlic Sauce

• ¼ cup plain yoghurt
• ¼ cup mayonnaise
• 3 cloves garlic, minced
• Juice of 1 lemon
• 1 tsp dried mint

Lebanese Rice

• ½ cup vermicelli, broken into small pieces (or orzo)
• 1 ½ cup white long grain rice
• ½ onion, finely chopped
• 1 clove garlic, minced
• 750 ml stock, strained
• Salt

Fixin’s

• Pitta bread
• Cucumber
• Tomato
• Red onion
• Lettuce
• Pickled green chillies

Cooking

I cooked the chicken on a kamado grill with a heat deflector over one half of the fire. This allowed for indirect heat roasting, and also direct heat grilling on the other half. You can achieve something similar on a regular barbecue by piling all your coals up on one side of the grill so you have a direct, fierce heat section, and an indirect section of the grill.

If you don’t have a barbecue at all, you could roast the chicken in an oven then finish under the grill / broiler.

1. Make up the marinade, add the chicken, and leave it to do its magic overnight.
2. Tightly pack the marinaded chicken thighs onto a skewer.
3. Roast until the internal temperature is ~ 65c / 150f.
4. While the chicken is roasting, make the garlic sauce, and chop and de-seed the cucumber and tomatoes, slice the red onion and lettuce. Optionally season the salad vegetables (I used a restrained drizzle of olive oil, a squirt of lemon juice, salt and pepper).
5. Wash the rice.
6. Add some oil to a pan and fry the vermicelli until deep, golden brown.
7. Remove the vermicelli and reserve.
8. Gently fry the onion and garlic until soft, then add the vermicelli, the rice, and the stock.
9. Bring to a simmer, cover, and leave for 10 minutes.
10. Check the liquid – it should all have been absorbed. Put a sheet of kitchen towel over the pan, replace the lid on top, take off the heat. Keep the rice warm in an oven at 100’c.
11. Once the chicken has reached about 65c / 150f move it to direct heat and turn regularly to get some nice colour on the outside.
12. Pull the chicken thighs off the skewer and spread out over your grill for a couple of minutes a side – this will just make sure there’s no wet marinade left and will give a little more texture to the chicken.
13. Put the chicken thighs on a plate, tent with foil, and rest for 10 minutes.
14. While the chicken is resting make a shallow cut in one side of each of your pitta breads and toast them on the grill for a minute or two each side. This should help create the pocket.
15. Chop the chicken into strips.

16. Put some of the salad veggies in a pitta bread, add some chicken, dollop over some of the garlic sauce (and optionally some chilli sauce) and scoff.