ASIAN FUSION BBQ

With chef & grill master Albin Wessman

ASIAN FUSION BBQ

With chef & grill master Albin Wessman

WINTER BARBECUE WITH ASIAN FLAVOURS

Food tastes best when cooked on a grill. Whether it's summer or winter. So embrace the winter months and see them as a great opportunity to warm up those chilly days by grilling up some tasty recipes in the fresh air.

You can enjoy your barbecue from Kamado Sumo 365 days a year and a warm, sunny afternoon should not be the only time you cook outdoors. Windy, snowy or rainy days all have their charms and challenges for the dedicated grill master who defies the weather. Thanks to the insulating ceramics, the outside temperature is irrelevant for a Kamado Sumo , which means that nothing stops you from grilling in the winter.

Our chef and grill master Albin Wessman loves to grill and cook over an open fire with his motto that great food doesn't have to be complicated, just unreasonably good!

We visited Albin's home where he fires up three different grills and runs Asian Fusion BBQ on one. Sumo Midi, Mini and also on our Hibachi. Join us on a food journey where wintry Sweden meets the flavors of Asia and we hope to ignite the spark for some new ideas to try when grilling under the winter sun.

Click to get straight to the recipe!

ASIAN STYLE PORK LOIN

GRILL LOW & SLOW ASIAN TACOS

There are so many tasty flavours in Asian cuisine that are perfect for the barbecue. Albin demonstrates one of his favourites with carré, with Asian toppings in thin chinese pancakes as an elegant luxury taco with an Asian touch.

YOU NEED TO

    • A pork loin

    • Plum sauce
    • Garlic

    • Ginger

    • Red chili

      For the garnish:

    • Chinese pancakes

    • Kimchi

    • Pickled cucumber

    • Soy mayonnaise

    • Coriander

    • Salt and pepper

DO THIS

- Find a nice pork loin and trim it. Start by grilling it over direct heat to get a lovely finish.

- Mix your glaze with the plum sauce, and mix or grind the garlic, ginger and red chilli and cover the whole carré.

- Reduce the temperature in the grill and switch to indirect grilling at around 120 degrees and leave for about 3 hours.

- For assembly - Cut the meat into smaller pieces. Heat double chinese pancakes for each serving, garnish with kimchi, pickled cucumber, soy mayonnaise and coriander.

- Serve with your grilled pointed cabbage.

GRILLED POINTED CABBAGE

VEGETABLES WITH THE TASTE OF FIRE

Brussels sprouts are great for grilling as they have a fantastic character that really brings out the flavours of the grill. There's nothing better than green vegetables that get to taste fire and smoke, with the salt and oil.

YOU NEED TO

    • Sprouts

    • Olive oil

    • Salt

      For the garnish:

    • Sesame dressing

    • Chopped peanuts

    • Spring onions

    • Sesame seeds

    • Coriander

    • Pepper

DO THIS

- Cut the sprouts in half. Pour on plenty of olive oil so that it gets into all the slits. Sprinkle with flaked salt.

- Light the grill at a high temperature for direct grilling. Make sure the sprouts are properly grilled and it's okay if the outer leaves get charred, it just adds more character.

- Remove the charred leaves, cut off the root and cut the pointed cabbage into smaller pieces.

- Before serving, garnish with tasty toppings such as chopped peanuts, sesame seeds, coriander, spring onions and dressing and you have a great accompaniment to most things from the barbecue.

  

YAKITON ON HIBACHI

MAGICALLY DELICIOUS JAPANESE SKEWERS

Yakiton is grilled pork side on skewers as a wonderful appetizer or snack from the grill. These are cooked on the lovely table-top grill directly near the embers with a tasty Asian yakitori sauce. When grilling on the hibachi, you have to keep turning and brushing all the time and just have a really lovely time.

YOU NEED TO

    • Pork side

    • Yakotori sauce

      For the garnish:

    • Roasted buckwheat

    • Sesame seeds

    • Dried chili

DO THIS

- Prepare the pork sides by rolling them up and putting them on skewers. You can either use wooden skewers that you put in a water bath for a while or metal skewers.

- Make sure you have really good heat in the hibachin.

- Brush with the yakitori sauce and place on the grill.

- Keep an eye on your skewers and keep turning and brushing until they are done and have a lovely crisp.

- Garnish with toasted buckwheat, semolina seeds and some dried red chilli. Serve as a barbecue snack or a luxurious Asian starter.

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