MUSHROOM SKEWER WITH PROVENCAL VEGETABLES
- 24 mushrooms
- 250 grams cherry tomatoes
- 2 courgettes
- 1 red onion
- 3 petit-suisse cheeses
- 500 grams of baby potatoes
- 1/2 cube vegetable stock
- 4 bay leave
- 1 tablespoon Provencal herbs
- salt and pepper
TIGER FIRE ACCESSORIES
- olive oil can
- wok set
Boil the potatoes in lightly salted water for about ten minutes, almost done
Chop the chives finely and mix under the petit-suisse cheeses. Season with salt and pepper. Remove the stalks from the mushrooms and cut them in half lengthwise. Fill the caps of the mushrooms with the petit-suisse cheese and arrange them in pairs with the filled side together. Place 3 double mushrooms on a skewer.
Cut the cherry tomatoes into two. Use a peeler to cut the courgettes into wide strips. Chop the red onion finely.
Dissolve half the stock cube in 2.5 dl of hot water.
Let’s go outside
Start the TiGER FiRE by making a small fire of oak & beech. Make a pyramid shape. Gradually add larger blocks of wood to the pyramid. Vergeet de opzet voor de wokpan niet op de TiGER FiRE te plaatsen.
Rub the baking tray with oil. Preferably use peanut oil.
If the fire in the TiGER FiRE burns well it takes about 20 to 30 minutes before the maximum cooking temperature is reached.
Place the baby potatoes, cherry tomatoes, courgette strips, mushroom stalks and red onion in the wok pan. Divide the stock and bay leaves over it and season with Provencal herbs. Stir regularly.
Meanwhile, fry the mushroom skewers for about 15 minutes on the baking plate. Turn around regularly.
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Enjoy a delicious barbecue all year round, surrounded by the people you love.