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Ok.. so I invented this last night, (using conventional oven) but have not tried in the WFO.... yet, when I do I will provide pictures!!!
It's basically a fondue/tappas kind of thing.... ('fire-due' instead of 'fondue'....Geddit?)
Fire-due
Appetizer - Serves 4
items for dipping:
2 Chorizo
6-8 button mushrooms
1 large red onion
1 large red capsicum
for the 'due
1 cup cubed vintage (or sharp) cheddar cheese (or your favorite - YMMV)
1tsp cornflour
small knob butter
1tsp snipped parsley
a 'slug' of beer (1/2 cup??)
Cut the Chorizo in diagonal slices, the onion into quarters the mushrooms in half and the capsicum into inch square chunks
Place a small ramekin in the centre of a shallow roasting dish, and arrange the chorizo & vegetables around the ramekin.
Add all the 'due ingredients into the ramekin in the centre and mix about.
drizzle the vegetables with a small amount of evo., and season with salt & fresh cracked black pepper.
Place in the WFO.
Rotate the tray every now and then to ensure that the veggies are colouring evenly and the Chorizo gets a nice caramelisation, most importantly stir the 'due with a skewer, and add more beer if it's getting too thick or boiling.
When the Chorizo & vegetables are roasted and carmelised, and the 'due smooth and runny, serve directly to the table with some sliced crusty bread or baguette ont he side (on a trivet obviously!!)
Eat with skewers in the traditional fondue method
There should be enough residual heat in the roasting tray and ramekin to keep the sauce liquid enough for dipping.
It's basically a fondue/tappas kind of thing.... ('fire-due' instead of 'fondue'....Geddit?)
Fire-due
Appetizer - Serves 4
items for dipping:
2 Chorizo
6-8 button mushrooms
1 large red onion
1 large red capsicum
for the 'due
1 cup cubed vintage (or sharp) cheddar cheese (or your favorite - YMMV)
1tsp cornflour
small knob butter
1tsp snipped parsley
a 'slug' of beer (1/2 cup??)
Cut the Chorizo in diagonal slices, the onion into quarters the mushrooms in half and the capsicum into inch square chunks
Place a small ramekin in the centre of a shallow roasting dish, and arrange the chorizo & vegetables around the ramekin.
Add all the 'due ingredients into the ramekin in the centre and mix about.
drizzle the vegetables with a small amount of evo., and season with salt & fresh cracked black pepper.
Place in the WFO.
Rotate the tray every now and then to ensure that the veggies are colouring evenly and the Chorizo gets a nice caramelisation, most importantly stir the 'due with a skewer, and add more beer if it's getting too thick or boiling.
When the Chorizo & vegetables are roasted and carmelised, and the 'due smooth and runny, serve directly to the table with some sliced crusty bread or baguette ont he side (on a trivet obviously!!)
Eat with skewers in the traditional fondue method
There should be enough residual heat in the roasting tray and ramekin to keep the sauce liquid enough for dipping.
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