Pork belly strips hung over the embers while a Catalan noodle dish cooks in the same fire below. Chicken, chorizo, saffron stock and a crust worth fighting over. STEPHANE DELOURME, host of the Le Creuset Fire & Food Quarter, hangs the belly from the crossbar of the Metartal asado grill and cooks the pan in Le Creuset.
Snails and scallops in the same shell, with a parsley and Cognac butter and sourdough croutons fried in beef dripping. Four minutes in the oven, two hours of arguing over who gets the last one. Twenty five years with Rick Stein, STEPHANE DELOURME cooks it in the Gozney Dome XL, in one Le Creuset pan.
Cornish octopus simmered gently in the kamado until a knife glides through, then charred hard over the coals and laid over seared new potatoes with a smoky mojo rojo. A Galician market dish gone west. Twenty five years with Rick Stein and now host of the Fire & Food Quarter, STEPHANE DELOURME cooks it on the Monolith kamado.
