From Fire to Ferments: Getting Back in the game

It’s been well over a year since my last blog post, life got busy, the weather got rubbish, and my BBQ hut is still a work in progress. Thankfully, I’ve managed to keep the charcoal going occasionally, just enough to remind me why I love it so much.

But lately, I've properly gotten back into fermentation. It's something I've been messing around with since about 2018, but during the lockdown years (2019–2020) I really fell down the rabbit hole. Recently, I've rekindled my passion, particularly by exploring Koji (Aspergillus oryzae) in greater depth. This fascinating fungus is the cornerstone of traditional Japanese fermentations, including soy sauce, miso, and the wonderful Shio Koji marinade.

If you're interested in learning more, I highly recommend booking a course with Haruko at thekojifermenteria.com. Haruko is incredibly knowledgeable and has a fantastic ability to clearly explain all aspects of Koji. As she'll undoubtedly tell you, a must-have resource is Koji for Life by Nakaji, available here.

If you're keen to skip the hassle of inoculating your own rice, you can grab ready-made Koji here from Sous Chef.

Fermented Fire-Roasted Veg Recipes

Lately, I’ve been combining two of my favourite things, fire-roasting and fermentation. Here are a couple of really simple recipes to get you going:

Fermented Fire-Roasted Pepper & Chilli Sauce

Ingredients:

• 500g mixed peppers and chillies

• 1 medium onion

• 2 cloves garlic

• Fresh ginger (optional)

• Sea salt (about 2% of the veg weight)

Method:

1. Char peppers, chillies, onion, garlic, and ginger over your grill until nicely blistered. Charcoal gives amazing flavour, but a gas hob works just the same

2. Let everything cool, then peel off the charred skins (this is optional but improves texture).

3. Chop the veg roughly and weigh it. Add about 2% of this weight in sea salt (e.g., 20g salt per 1kg veg).

4. Mix thoroughly and pack tightly into a jar.

5. I rarely use water here because I prefer a thicker sauce, but if it seems too dry, you can add a little 2% salt brine (20g salt per litre of water) just to cover.

6. Cover loosely, allow gases to escape, and ferment for 1–2 weeks at room temperature. Once tangy, blend it up, bottle, and refrigerate. Perfect on everything from grilled chicken to tacos.

Fermented Fire-Roasted Salsa

Ingredients:

• 3 large tomatoes

• 2 bell peppers

• 1 onion

• 2 garlic cloves

• Fresh coriander

• Sea salt (2% by weight)

Method:

1. Grill tomatoes, peppers, onion, and garlic until charred—great over charcoal if possible.

2. Chop roughly, weigh the veg, and add 2% salt.

3. Mix well, pack into a jar (again, rarely adding water unless really needed—I like mine chunky).

4. Ferment for 5–7 days at room temperature, then refrigerate. Enjoy with grilled meat or tacos!

Quick and Easy Koji Recipes

My absolute favourite is Shio Koji, I usually culture my own Koji at home, but this process can get pretty involved, needing precise temperature and humidity control. So here's an easier way to get started using ready-made Koji rice from Sous Chef.

Here are a few straightforward recipes to get you started:

1. Easy Shio Koji (Koji Salt Marinade)

Great as a marinade for meat, fish, or veggies, it adds amazing tenderness and umami flavour.

Ingredients:

• 200g ready-made Koji rice

• 60g sea salt

• 250ml water

Method:

• Mix Koji rice, salt, and water in a jar.

• Loosely cover(grease proof paper works great, try to keep air bubbles out) and ferment for 7–10 days at room temp, stirring daily.

• Blend or leave chunky, refrigerate, and use as marinade or seasoning.

This can either be blended into a smooth Shio Koji paste or, as I prefer, you can drain off the liquid that naturally rises to the top. That liquid is amazing in sauces, ramen, or as a seasoning, think soy sauce but even tastier. The remaining paste is perfect as a marinade or for coating meat and veggies.

2. Koji-Enhanced Miso Butter

Delicious melted onto steaks, seafood, or roasted veg.

Ingredients:

• 100g unsalted butter, softened

• 1 tbsp Shio Koji paste

• 2 tbsp white miso paste

Method:

• Thoroughly mix ingredients.

• Refrigerate until firm, slice, and enjoy.

3. Koji-Marinated Chicken

Tender, juicy, flavour-packed chicken.

Ingredients:

• 2 tbsp Shio Koji paste

• 4 chicken thighs

• Minced ginger (optional)

• Fresh lemon juice

Method:

• Marinate chicken overnight with Shio Koji, ginger, lemon.

• Grill, pan-fry, or bake until cooked, rest briefly, and serve.

Thanks for reading! Hope you enjoy experimenting with these recipes as much as I have. Feel free to drop me a message and let me know how you get on. Happy fermenting and grilling!

Carbo

Back to Basics: The Old-School Appeal of Fire

Cooking over fire is as old as humankind itself. Back in the day, our cave-dwelling ancestors realised that food, plus fire, equalled something pretty tasty. And ever since, we've been hooked.

From Hawaiian luaus to Argentinian asados and American barbecues, fire's been at the heart of some of the best food in the world. And it's not just about the food - there's a bit of ritual, a bit of theatre to it too.

Getting to Grips with Fire Cooking

Cooking over fire might seem simple, but there's a real art to it. It's all about knowing your fire, controlling the heat, and giving your food the time it needs.

But when you get it right, my god, does it pay off! That unique, smoky flavour can't be beaten. It's food in its purest form, and it's a taste that takes you right back to basics.

Chefs That Are Getting Fired Up

These days, some big-name chefs are ditching the fancy gadgets and getting back to fire. They love the raw, honest flavours, and they're not afraid to get their hands dirty.

Take Argentinian chef Francis Mallmann, this guy lives for fire cooking. He has several restaurants in - Argentina, Uruguay & France - and they're all about the flame.

Then we’ve got Lennox Hastie. His restaurant, Firedoor, has nothing but flames to cook everything from wood-fired sides to wood-fired deserts. He learnt the ropes in the Basque Country, and he's brought a bit of that fire magic back to Sydney.

And here in the UK from the rolling hills of Wales, we've got our own fire-loving chef. Tomos Parry, who has made a name for himself in the world of fire cooking. He's brought the traditional grilling techniques of the Basque region right to the heart of London cooking dishes like the iconic charred turbot, in his restaurant Brat. Which has even bagged a Michelin star it's not hard to see why this guy's so respected in the fire-cooking scene!

Fire Cooking: It's Here to Stay

So, there you have it. Cooking over fire might be as old as the hills, but it's not going anywhere. It's part of who we are, and it's a taste that we just can't get enough of.

Whether it's in a top-notch restaurant or in your own garden, fire cooking is all about good food and good vibes. And as long as we keep the flames burning, this tasty tradition is here to stay.

Here’s some simple recipes, give them a go:

Fire-Grilled Chicken

Ingredients:

1. 1 whole chicken

2. 4 cloves of garlic, minced

3. 2 tablespoons of olive oil

4. 1 lemon, zested and juiced

5. Salt and pepper to taste

6. Fresh herbs (like rosemary and thyme), optional

Instructions:

1. Mix the minced garlic, olive oil, lemon zest, lemon juice, salt, and pepper in a bowl.

2. Rub this mixture all over the chicken, both inside and out. If you're using herbs, place some inside the chicken cavity.

3. Let the chicken marinate for at least 30 minutes, but ideally overnight.

4. Prepare your fire and let it burn down to embers.

5. Place the chicken on the grill, breast side up. Cook for about 1 to 1.5 hours, or until the internal temperature reaches 75°C (167°F). Turn the chicken occasionally for even cooking.

6. Let the chicken rest for about 10 minutes before carving.

Simple Salad with Fresh Mint

Ingredients:

1. 1 whole cabbage

2. 1 cucumber

3. 1 onion

4. Juice of 1 lemon

5. Olive oil to taste

6. Sea salt (Maldon preferred)

7. A handful of fresh mint leaves (if using dried, just a few pinches will suffice)

Instructions:

1. Thinly slice the cabbage. To make it slightly softer, squeeze some lemon juice over it and sprinkle a pinch of sea salt. Let it sit for about 5 minutes.

2. In the meantime, prepare your cucumber. Cut it in half lengthwise, scoop out the middle, and then chop the cucumber into small pieces.

3. Slice your onion thinly.

4. Place the sliced cabbage, chopped cucumber, and sliced onion into a large salad bowl. Add a generous drizzle of olive oil.

5. Give everything a good mix, making sure all the vegetables are coated with the olive oil and lemon juice from the cabbage.

6. Season the salad to taste with additional sea salt. Remember, it's always easier to add more salt later, so start with a small amount.

7. Tear the fresh mint leaves into small pieces and sprinkle them over the salad. If you're using dried mint, just add a couple of pinches.

8. Give your salad one final mix to distribute the mint, then serve.

Fire-Roasted Vegetable Sauce

Ingredients:

1.    2 bell peppers (add a chili or two if you like heat)

2.    1-2 Tomatoes

3.    1 red onion

4.    3-4 cloves of garlic(Or more)

5.    2 tablespoons of olive oil

6.    Salt and pepper to taste

7.    A handful of fresh herbs (like basil, parsley, oregano, or tarragon), optional

Instructions:

1.    First, prepare your fire and let it burn down to hot embers.

2.    Coat the vegetables with olive oil. Season them with salt and pepper.

3.    Wrap the garlic in foil coat with olive oil & Season with salt

4.    Place the vegetables and garlic on the grill. Cook the veg until they're charred on all sides. This should take about 15 minutes for the peppers and tomato, and about 10 minutes for the onion and garlic.

5.    Once the vegetables are nicely charred, remove them from the fire and let them cool.

6.    When they're cool enough to handle, remove the skins from the peppers, tomato, and garlic.

7.    Chop the roasted vegetables and garlic into small pieces and mix them together in a bowl(I like to add a little butter). If you want a smoother sauce, you can blend them in a blender or food processor, I prefer a pestle & mortar.

8.    Add the fresh herbs to the sauce and stir well. Adjust the seasoning if necessary.

9.    Serve this sauce alongside your fire-grilled chicken. It’s a banger, you get a wonderful smoky, charred flavour that complements the chicken perfectly.

Remember, cooking times can vary based on the heat of your fire, so keep an eye on your food to prevent burning. Enjoy your fire-cooked feast!

FAQs

1. What is over fire cooking?

2. It's cooking food over an open flame. Simple as that!
   

3. Who are some famous fire-cooking chefs?

4. Francis Mallmann, Lennox Hastie, and Tomos Parry are just a few who love cooking with fire.
   

5. What can you cook over fire?

6. Just about anything - meat, fish, veggies, you name it.
   

7. What are some fire cooking techniques?

8. Grilling, smoking, and roasting are some of the most popular ways to cook over fire.
   

9. Is fire cooking just a trend?

10. Nope, it's been around since the caveman days. It's more than a trend - it's a way of life.