Use this simple smoking technique to add oodles of flavour to kumara. Part of our Christmas Barbecue Menu.

Recipe by Anthony Hoy Fong.

Photos: Liz Clarkson Styling: Catherine Milford

Serves: 6
ready in: 45 minutes

INGREDIENTS
2 orange kumara, peeled and cut in 2cm cubes
2 Tbsp extra-virgin olive oil
2 tsp paprika
1 tsp sea salt
1 cup smoking woodchips, soaked in water overnight
100g Parma ham, thinly sliced
1 shallot, minced
1 garlic clove, minced
500g fresh (or thawed, frozen) peas
½ tsp sea salt
Freshly ground black pepper

METHOD

1 Toss kumara cubes in a bowl with oil, paprika and salt.

2 Add woodchips to a tinfoil pan. Heat on high barbecue for 7-8 minutes until smoking. Place a wire rack over the pan and spread out kumara evenly. Tent with foil and crimp edges to seal in the smoke. Cook for 20 minutes until tender. Remove and cool.

3 Heat olive oil in a large frying pan over medium heat. Cook ham for 2-3 minutes until crisp. Remove from pan, then add shallot and garlic to the oily pan. Sauté for 2-3 minutes. Add peas and increase heat to high. Cook, stirring, for 5-6 minutes until bright green. Season, add kumara cubes, toss and heat through.

4 Remove from heat and crumble crispy Parma ham over the top of the salad. Serve hot.

READ OUR ENTIRE BARBECUE MENU HERE

Christmas on the barbecue recipes: Anthony Hoy Fong’s festive menu