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Simple Summer Recipes for Kadai Fire Bowls

Simple Summer Recipes for Kadai Fire Bowls
By Alice Turnbull 2 years ago 7078 Views No comments

Hey Grill Hey! Summer 2020 is finally here and it may be a summer to remember! We might be restricted to our garden and we might be socially distancing but that doesn’t stop us from enjoying the good ole British summer *sun not always available*. Simply sit back, fill up the paddling pool and enjoy the fresh air and the warm summer evenings with your household and friends, as we’ve taken the guess work out of what you are having for dinner! We’ve compiled a list of our favourite recipes, which you can cook on our very own Kadai Fire Bowls and Barbecues.

Kadai bowls have been around for centuries and are commonly used within Indian culture. Our expertly handcrafted Kadai bowls are made from solid cast iron and finished in a natural iron effect, which make them the perfect centrepiece for your alfresco dining experience. Have a think, what is normally on your barbecue? Burgers, chicken and something for the non-meat eater? Luckily for you, we’ve stepped outside the box and thought of new and exciting recipes for you which will put a smile on everyone’s face! So, fill your Kadai Bowl up with some wood, grab your King or Queen of the BBQ apron, and lets get cooking!

We know you are eager to get cooking, but we have to make sure we have all the equipment first before cooking all the yummy food. Here is what you are going to need from our range:

From left to right (clockwise): Iron Kadai Fire Bowl- 70cm, Hanging Tripod Cooking Plate for Fire Bowl - 60cm, Black Simplistic Fireside & Firepit Tongs, Kadai Fire Bowl Grill- 137cm (Grill Only)

Please note that Kadai Bowls are designed to have an open flame, so make sure they are never left unattended and children and pets are at a safe distance throughout cooking. Now that we’ve said that, let's make the neighbours jealous and waft the smell of food over the fence and down the road! For more information about Kadai Bowl cooking, click here.

A barbecue is not a barbecue without the MEAT! So let's see what’s on the menu for all those meat-lovers out there?

Soy and Ginger Marinated Pork Chops- Serves 4

Prep Time: 30 mins
Cooking Time: 15 mins


4 pork chops

5 tbsp of soy sauce

5 tbsp of olive oil

3 tbsp of brown sugar

¼ ginger, grated

1 spring onion, finely chopped


  • Mix together in a bowl the soy sauce, oil, sugar, ginger and spring onion.
  • Arrange pork chops in a baking dish and pour over half the marinade and chill for 20 mins.
  • Remove pork chops from fridge and sear for 3.5-4 mins on a grill over a high heat on the Kadai Bowl on each side to seal in the flavour.
  • Move to the edge of the grill for less intense heat and continue to cook until chops look browned.
  • Remove from heat and let rest.
  • Warm up remaining sauce in a small bowl over the high heat and pour over the chops

Served best with a side salad and rice.

Steak with Garlic Parmesan Crust - Serves 4

Prep Time: 20 Mins
Cooking Time: 10 Mins


4 rib-eye or sirloin steaks, at room temperature

4 tbsp of olive oil (1 tbsp per steak)

4 garlic cloves, pressed (1 per steak)

Grated parmesan cheese




  • Melt butter in the microwave or in a small pan over the Kadai Bowl. Combine in a mixing bowl with breadcrumbs, pressed garlic, parmesan and a pinch of salt and pepper for seasoning. Mix well and set to once side.
  • Rinse steaks and pat dry, rub with oil and season with salt and pepper.
  • Sear on a grill over high heat for 2-3 mins per side or until cooked to preference.
  • Add parmesan topping and brown off with a blow torch or in the oven until golden brown.
  • Remove steaks and rest.

Pair with chunky wedges and light vegetables.

Barbecues aren’t always about tons of meat on the grill. How about trying something different on the menu that also pleases your non-meat eating family members? Check out these quick and easy recipes!

Halloumi and Watermelon Skewers- Serves 4

Prep Time: 20 Mins
Cooking Time: 10 Mins


1 watermelon, whole or pre-cubed

500g Halloumi

1 tsp ground coriander

1 tsp cayenne pepper

1 tsp ground peppercorns

1 lemon, zest only

  • Soak wooden skewers in cold water for 30 minutes.
  • Cut the watermelon into decent sized chunks or if you have pre-cubed chunks leave as is. Break each block of halloumi in its natural place and slice into similar sized chunks.
  • Alternate halloumi and watermelon on the skewers, ensuring even numbers of watermelon and halloumi on each skewer.
  • Mix all the spices into a bowl and sprinkle evenly across the skewers.
  • Place on the grill, directly above Kadai bowl heat, to get those classic grill lines. Grill for 2-3 minutes on each side or until halloumi starts to soften.

Serve with a side salad and enjoy!

Creamy Coconut and Lentil Curry- Serves 4

Prep Time: 10 Mins
Cooking Time: 30 Mins


1 tbsp oil or coconut oil

2 carrots, finely chopped

2 parsnips, finely chopped

2 tbsp Thai green curry paste

1 tbsp of cumin seeds

1 tbsp of coriander seeds

1 can of coconut milk

125ml vegetable stock

400g green lentils

1 head of garlic

  • Heat oil in a bowl over a medium hot heat.
  • Add in carrots, parsnips, garlic and curry paste and cook for approximately 10 minutes until browned.
  • Add in cumin and coriander along with coconut milk and stock, and bring to the boil.
  • Once boiled, raise cooking bowl on the tripod, to allow food to simmer for 15 minutes.
  • Add in lentils and season with dash of salt and pepper for taste. Stir a few times to prevent lentils from sticking to the bottom of the bowl. If curry looks too dry, add in ½ cup of water.
  • Ensure food is pipping hot before serving.

Serve with naan or chapatti bread.

To wash all that food down, you are going to need a refreshing summer drink that just quenches your thirst! Watch out though, these drinks will have your mouth watering before you even have a sip!

Woo Woo its Summer Cocktail

Prep Time: 5 Mins


500ml of Vodka

25ml peach schnapps

100ml cranberry juice

Few drops of lime juice


Wedge of lime


  • Fill a cocktail shaker with ice and shake.
  • Add in vodka, peach schnapps, cranberry juice and few drops of lime juice.
  • Shake well and strain into a tumbler with fresh ice.
  • Garnish with lime wedge.

Summer in a Cup Mocktail

Prep Time: 30 Mins (needs to kept in the fridge)


3 x 1cm thick slices of cucumber

1 sprig of mint

Few frozen red berries

Can of lemonade or sparkling water



  • Chop the cucumber and mint into small pieces and place into a bowl of boiling water for a few minutes.
  • Turn off the heat and add in a few frozen red berries, let them defrost slightly before crushing with back of spoon.
  • Strain the mixture and place in fridge for 30 mins.
  • Pour strained mixture into tall glass and add with ice and lemonade or sparkling water.
  • Optional: Garnish with more berries and stir.

If you have any more recipes, we would love to hear them and don't forget to tag us in your photos!

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