BBQ Spring 2018 | Page 17

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1.Place the whole squash on some dying embers close to the fire. I’m not looking to burn the squash as I want to serve it with the skin on. This is a slow process, but it works well for the longer open fire cooks that I’m doing.

2.After a couple of hours and turning the squash every so often, take it off the heat and set to one side to cool. I don’t want it to be crumbly or over cooked.

3.Cut the squash into quarters ready to cook on the chapa.

4.To get the chapa ready, I tend to use some of the smaller cut wood and sit them over some embers and soon enough you have fire! Sit the chapa over the fire and you’re away.

5.A splash of oil and place the segments of squash in the chapa – colour the flesh. This will add layers of flavour as it caramelises. Thyme is nice to add here.

6.To serve add a couple of tablespoons of chimichurri and a sprinkle of salt. Gently toss the chimi in, but you want to keep the squash together.

Enjoy!

Get your very own chapa here…

www.countryfirekitchen.co.uk

I have a new website coming soon (April 1st - tbc) - same URL as above but more fire cooking and asado kit!

Chapa Squash

Cooking up veg such as slices of squash on a hot plate or chapa is a great way to get a really nice caramelisation, without risking the veg falling through the grill grates.

By Tom Bray