You won’t be able to resist trying these delectable recipes by Samantha Evans and Shauna Guinn, aka Hang Fire, the queens of British barbecue. They’ve written the best-selling Hang Fire Cookbook, and they host their own TV show, Sam & Shauna’s Big Cookout.
Smoked flank steak pinwheels with prosciutto, peppers & walnut pesto
Have some fun with your barbecue offering with these flavour-packed steak pinwheels that, thanks to the Ninja Woodfire, taste as good as they look
What you'll need
• 1kg flank steak
• 1 tbsp sea salt
• 3 tbsp freshly ground black pepper
• 16 slices provolone or mozzarella cheese
• 120g prosciutto crudo, sliced
• 1 jar roasted red peppers
• 250g asparagus
• 200g Tenderstem broccoli
• 2 tbsp olive oil
For the walnut pesto
• 30g walnut halves/pieces
• 100g baby spinach, wilted
• 35g wild rocket, roughly chopped
• 50g parmesan, grated
• 1 garlic clove, minced
• 60ml olive oil, plus extra for drizzling
• ½ lemon, zested and juiced
Let's make it
Step 1
To install the Ninja Woodfire grill plate, position it flat on top of the heating element, then gently press down until it sits in place. Turn the dial to GRILL, then set the temperature to HI and the time to 10 mins. Select START/STOP to begin preheating. When the unit beeps and ADD FOOD is displayed, open the lid and place a barbecue-safe pan on the grill. Leave the lid open and add the walnut pieces, then dry toast until they’ve taken on a little colour. Once toasted to your liking, remove from the heat and set aside.
Step 2
To make the pesto, add the toasted walnuts to the Ninja Professional Stackable Chopper, along with all the other pesto ingredients. Use the PULSE setting until you have a rough, spreadable consistency. Alternatively, use a pestle and mortar, until you achieve the same consistency. Transfer to a bowl, then drizzle with a little extra oil.
Step 3
Butterfly the steak open – you want a long, rectangular piece that you can roll up to make pinwheels – then cover with cling film. With the flat end of a meat tenderiser, or a rolling pin, beat until it’s about 1cm thick. Combine the salt and pepper, then use to season the steak on both sides.
Step 4
Layer the cheese slices on top of the steak, then the prosciutto, followed by the peppers. Finish by spreading around half of the pesto on top. To roll the steak, start at one end, tucking tightly and rolling evenly as you go along. Tie into portions using butchers’ twine, tying it evenly spaced, around 4cm apart, then push a metal skewer through each portion. Using a sharp knife, slice into pinwheels and transfer to a baking tray.
Step 5
While holding the Ninja Woodfire’s smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top, then close the lid. Ensure the grill lid is closed, then turn the dial to GRILL. Press WOODFIRE FLAVOUR and set the temperature to HI and the time to 6 mins. Press START/STOP to begin preheating. When the unit beeps and ADD FOOD is displayed, open the lid and add the pinwheels to the grill. Close the lid to begin cooking. After 3 mins, use silicone-tipped tongs to turn over. Once cooked, remove from the grill and set aside.
Step 6
While the pinwheels rest, toss the asparagus and broccoli in olive oil and some sea salt, and add to the grill. Cook on HI for 8 mins, turning the veg over after 4 mins. To serve, spread a little of the pesto on each plate, followed by the vegetables and finally a steak pinwheel.
Smoked trio of oysters
Use the Ninja Woodfire to help you make your barbecue a luxurious affair and treat your guests to oysters – with a trio of toppings, they’ll be something for everyone to enjoy
What you'll need
• 12 Grade 2 oysters
• tater tots, to serve
• saffron aioli, to serve
• lumpfish caviar, to serve
• 2 lemons, quartered
For the Rockefeller topping
• 1 tbsp unsalted butter
• 1 tbsp Ricard, Pernod or any other anise flavoured liqueur
• 1 garlic clove, minced
• 50g baby spinach, roughly chopped
• 4 tbsp parmesan, grated
• 1 tbsp lemon juice
• ¼ tsp freshly ground black pepper
• 1 tbsp flat-leaf parsley, finely chopped
• 4 tbsp panko breadcrumbs
For the New Mexico topping
• 3 tbsp salted butter, at room temperature
• 1 tbsp bourbon
• 1 tsp chipotle paste
• ½ tsp honey
• ½ tsp lime zest
• 1 tbsp fresh coriander, finely chopped
For the Kilpatrick topping
• 1 tsp Worcestershire sauce
• 2 tbsp balsamic vinegar
• 1 tbsp unsalted butter
• 1 tsp Tabasco sauce
• 2 slices streaky bacon
Let's make it
Step 1
Rinse and clean all the oysters. Carefully open using a paring knife or an oyster shucker – make sure you run your knife under the oyster, completely releasing it from the shell. Chill in the fridge until needed.
Step 2
To install the Ninja Woodfire grill plate, position it flat on top of the heating element, then gently press down until it sits in place. Turn the dial to GRILL, then set the temperature to HI and the time to 5 mins. Select START/STOP to begin preheating. When the unit beeps and ADD FOOD is displayed, open the lid and place a barbecue-safe frying pan onto the grill.
Step 3
To make the Rockefeller topping, leave the lid open, then add the butter. Once it’s melted, add the aniseed liqueur. Cook for 1 min, then add the garlic and spinach. When the spinach has wilted, add half the parmesan, the lemon juice and black pepper, then mix well. Add the parsley, then set aside to cool.
Step 4
To make the New Mexico topping, combine all the ingredients in a bowl and mix thoroughly.
Step 5
To make the Kilpatrick topping, turn the Ninja Woodfire dial to GRILL, then set the temperature to HI and the time to 10 mins. Open the lid and place the bacon onto the grill. While the bacon is cooking, place a barbecue-safe frying pan onto the grill too, then add the Worcestershire sauce, balsamic vinegar, butter and Tabasco sauce. Stir until combined, then remove from the heat and leave to cool. Meanwhile, use silicone-tipped tongs to turn the bacon over until crispy, then allow to cool and dice.
Step 6
To cook the tater tots, turn the Ninja Woodfire dial to AIR FRY, then set the temperature to 200°C and the time to 15 mins, then select START/STOP to begin preheating. When the unit beeps and ADD FOOD is displayed, open the lid and place the tater tots inside, then close the lid. Once cooked, use silicone-tipped tongs to remove, then set aside.
Step 7
Lightly smoke the oysters before adding the toppings. Line a baking tray with foil, then scrunch up some more and place on top, then add the oysters. While holding the Ninja Woodfire’s smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top, then close the lid. Ensure the grill lid is closed, then turn the dial to ROAST. Press WOODFIRE FLAVOUR and set the temperature to HI and the time to 10 mins. Press START/STOP to preheat. When the unit beeps and ADD FOOD is displayed, open the lid and add the oysters. Depending on the size of your oysters, they should take around 5-8 mins to cook.
Step 8
Finally, add the toppings. Divide the Rockefeller mixture between 4 oysters, then top with the panko breadcrumbs and the remaining parmesan. Spoon the Kilpatrick sauce onto another 4 oysters, then top with the diced bacon, then spoon the New Mexico topping onto the last 4 oysters and sprinkle over a little coriander. Serve with the tater tots, saffron aioli and a little lumpfish caviar, plus the lemon quarters on the side.
