A delightful idea – a hand-filled bread, baked on cast iron, full of spicy minced meat and fragrant wild herbs. This is the kind of dish you make on a lazy Sunday afternoon when the fire is gently glowing and time seems to stand still. Think: a hearty bread, crispy on the outside, juicy and savory on the inside – the kind of dish that evokes memories of a wood fire, muddy boots, and baskets full of picked herbs.
This recipe was conceived and created by Mike de Roover, known for the books Rewild Bushcraft. Mike also offers bushcraft workshops and wild foraging workshops.
2
servings30
minutes35
minutes1
hour5
minutesWe maken het in de skillet, op jouw vertrouwde Grill Bill kamado. Een robuust, bijna middeleeuws baksel dat tegelijk verrassend zacht is. Perfect voor wie houdt van koken met vuur én van eten met karakter. En wil je de natuur écht een rol laten spelen? Voeg dan handgeplukte wilde kruiden toe zoals duizendblad, daslook, paardenbloemblad of zelfs wat jonge brandnetel
Houd je scherm aan tijdens de bereiding
250 gr Bloem (tarwe of volkoren)
7 gr Droge gist
150 ml Lauwwarm water
1 el Olijfolie
1 tl Zout
1 tl Suiker
200 gr Rundergehakt
1 stk Sjalot
1 teen Knoflook, geperst
1 el Komijnzaad
1 tl Paprikapoeder (gerookt)
Zout en peper
Scheutje olijfolie
Handje vers gewassen kruiden bijv. duizendblad.
4 stk Ei
2 el Melk of room
Extra wilde kruiden of lente-uit, fijngehakt
Zwarte sesamzaadjes of grof zeezout (optioneel)
Bomvol innovatieve features en verbeteringen. En een compleet nieuwe kleur! Dat is onze derde generatie Pro Kamado.
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At Nomad Fire Co., it’s all about fire, flavor, and the ultimate outdoor life. We love cooking over open fire, the smell of smoldering wood, and the power of simplicity. But truly being outdoors is more than preparing a meal – it’s reconnecting with nature. It’s learning with your hands,
4.8 from 4 votes These Mexican carnitas were created by BBQnoeier – founder of Grill Bill and co-owner of Smokey Bandit – and combine slow cooking with an irresistible crispy bite by grilling in beef fat. The 4 kg Heydehoeve Boston Butt, sourced from sustainably raised pigs, forms the juicy
0.0 from 0 votes On a sultry summer evening, when the sun slowly sinks below the horizon and the Grill Bill kamado bbq still glows from an evening full of fire, there’s nothing as surprising as a dessert that plays with contrasts. This grilled watermelon is exactly that: juicy, sweet,
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