GRILL CHRISTMAS DINNER
Everything from Janssons to saffron bread - on the grill!A BETTER CHRISTMAS WITH KAMADO SUMO
Put on the Christmas hat, sneak out to the grill and smell the lovely smoke. Many classics on the Christmas table become absolutely fantastic when they come from your Kamado Sumo . The classic Christmas ham, smoked salmon and crispy saffron bread. Or why not spin a juicy turkey on the rotisserie while sipping mulled wine in the warmth of your Sumo?
The real barbecue master never lets the grill cool down during the winter and our ambassador Jimmy Grilfve is no exception. Here he offers inspiration for Christmas and New Year's Eve as the festivities approach and Jimmy stirs the pots in the Santa's kitchen to create a fantastic Christmas table prepared at Kamado Sumo .
Click to get straight to the recipe!
CHRISTMAS HAM
A LIGHTLY SMOKED CLASSIC
Christmas ham is a true classic. If you haven't tried it yet, we would highly recommend it. As simple as that and the end result will be something extra – guaranteed.
YOU NEED TO
- A rhyming Christmas ham
- Potato starch
- An egg yolk
- 1 tbsp coarse Scanian mustard
- Breadcrumbs
DO THIS
• Put the ham in a cold water bath for 60 minutes to pull out some of the saltiness from the rhyming.
- Light up your Kamado Sumo with indirect grilling 110-120 degrees.
• Throw in smokewood, apple, cherry or anything else you like.
• Smoke the Christmas ham in the net until it reaches about 70 degrees internal temperature, about 3-4 hours depending on how large it is. Allow to cool before griting.
• Prepare the grit and whisk up the yolk and mix with the mustard. Cut off the rind and sprinkle with the potato flour and the grit will attach well. Brush on the grit and sprinkle with breadcrumbs in a thin layer.
• Increase the heat in the grill to about 200 degrees and grit for about 15 minutes until the Christmas ham has a nice color.
SAFFRON BREAD
A FRUITY CHRISTMAS BREAD IN CAST IRON POT
Baking a delicious Christmas bread with wonderful saffron flavour and dried fruits in the grill is the perfect surprise for guests at Christmas dinner when it is deliciously served in the cast-iron casserole. Of course, it also makes a magical sandwich to go with your smoked Christmas ham. Baking in a Sumo is easy and convenient and a fun way to explore all the features of the Kamadon.
YOU NEED TO
- 25 g yeast
- 5 dl finger-warm water
- 2 tsp salt
- 7 dl dinkel flour
- 8 dl wheat flour
- 2 dl raisins
- 1 dl dried apricot
- 0.5-1 g saffron
- 1 tbsp honey or agave syrup
DO THIS
• Crumble the yeast into a bowl and dissolve with finger-warm water.
- First, mix the saffron with the salt and flour so that it can spread evenly in the dough. Then add the raisins and apricots to the mix and pour a little at a time into the yeast mixture while stirring.
- Then knead the sticky dough for a few minutes, adding more flour if necessary, until it has a good consistency and is not too sticky. Then wrap it in a towel and leave to rise for about 40 minutes.
- Once the dough has risen well, transfer it to a cast iron pot with a generous layer of flour at the bottom to prevent it from burning.
- The grill should be at 250 centigrade and you first put in the whole pot with the lid and bake the bread for about 25 minutes. Then take the lid off and let the temperature drop to 200 centigrade while you bake it for at least another 20 minutes.
TURKEY AT ROTISSERIE
NEW MAIN ISSUE ON THE CHRISTMAS TABLE
Turkey can be a new addition to many Christmas tables. But dare to test yourself. It is a powerful addition to the Christmas table and creates a lovely party feeling. Grilled on the rotisserie, the result is always incredibly juicy and tasty.
YOU NEED TO
- A turkey 3-4 kg
- Melt butter for injection
- 1 split lemon
- Fresh spices, rosemary, thyme and oregano
- Spice mix / rub
DO THIS
• Prepare the turkey by injecting melted butter inside the skin.
• Add the spices and lemon inside the turkey.
• Brush the butter on the turkey and pour over a thin even layer of spice mix.
• Thread the turkey on the rotisserispett, tie up the wings and tie the thighs together.
• Grill in the rotisserie for about 190 degrees on indirect heat to internal temperature about 72 degrees in the chest, about 2 – 2.5 hours.
JIMMY'S MEATBALLS
A MUST ON THE CHRISTMAS TABLE
Meatballs are one of the main dishes on the Swedish Christmas table. In Sweden we find the first written recipes in Cajsa Warg's cookbook from the mid-18th century. Meatballs are an art form in themselves and can be made in different variations, with different content and seasoning. We have our own favorites here with a little extra twist and a lot of taste.
YOU NEED TO
- 500g mixed mince (beef and pork)
- 1/2 cup breadcrumbs
- 1 dl cream
- 1/2 cup milk
- 1/2 cup water
- 1 tbsp potato flour
- 3 tbsp coarse Scanian mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 2 tsp onion powder
DO THIS
• Mix breadcrumbs, cream and milk. Let stand and swell for 10 minutes.
• Mix the other ingredients into a batter. Roll the meatballs and let rest for 30 minutes in the fridge.
• Fry on the cast iron plate on the grill – indirect heat about 200 degrees.
JANSSON'S TEMPTATION
PUT A SILVER LINING ON JANSSON
Jansson's Temptation is a Swedish classic on the Christmas table. A classic Jansson's temptation is a gratin made from potatoes, anchovies, onions and cream. It is based on the classic anchovy boxes from the 19th century, but at the beginning of the 20th century we find the first references to Janson's temptation and it is the same as we see today also 100 years later. When we run it on the grill, we have added browned butter as an extra flavor enhancer that gives that little extra to our Janssons on the Christmas table.
YOU NEED TO
- 500 grams of floury potatoes
- 1/2 yellow onion
- 1/2 can anchovies
- 3 dl whipped cream
- 150 grams of browned butter
- Salt & pepper
DO THIS
- Fry the butter until it turns golden and smells of caramel.
• Cut the potatoes into fine sticks; Chop the onion finely; Butter a mold and put potatoes at the bottom; Place over the onion and place the anchovies around in the mold. Also pour the shovel out of the jar into the mold and you will get a lovely taste. Salt and pepper, keep in mind that the anchovies are salty so don't take too much salt. Add the rest of the potatoes. Pour over whipped cream so that they just cover the potatoes; Finish by topping with the browned butter.
• Set in the grill at 200 degrees indirect heat for about 45 minutes until the potatoes feel soft and this is a lovely crispy surface.
SMOKED SALMON
PERFECT TO SMOKE AT THE SAME TIME AS CHRISTMAS HAM
Smoked salmon with a lovely marinade is one of our favorites. Among all the Christmas hams, meatballs and prince sausages, it is appreciated classic that has its place on the Christmas table. The smoked flavors are lovely and add an extra nuance to the taste experience.
YOU NEED TO
- An entire salmon side
- 1 dl light soya
- 2 tbsp grated ginger
DO THIS
- Cut the salmon fillet into an even piece to cook it best.
• Marinate the salmon for at least 20 minutes by putting it in a plastic bag in the marinade.
• Lay the salmon aluminum foil and roll up the foil that edges around the salmon fillet. Then the salmon will be easy to lift on and off the grill while getting good with smoke flavor.
• Light the grill for indirect grilling at a temperature of 110-120 degrees and add smoke cans. Smoke the salmon to an inner temp of 55 degrees. Let it rest in the fridge 24 hours before serving as the smoke taste has taken on a milder tone then and it will be absolutely lovely!
Good luck and have a merry Christmas!
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