Recipe for a Tropical Tandoori Pineapple

Black Smoke 2 is the new book by BBQ masters Jord Althuizen and Kasper Stuart and is packed with dishes served in their popular Black Smoke restaurants in Rotterdam and Antwerp. From a BBQ dessert to Tropical Tandoori Pineapple like this one; Jord and Kasper show you how it’s done. And as they would say in Rotterdam: less talking, more BBQ!

Mise en place

• Pickled red pepper: Heat the vinegar with the sugar, allow it to dissolve completely and cool. Cut the red pepper into thin rings and add to the vinegar-sugar mixture. Leave to infuse for at least 4 hours.
• Black garlic mayonnaise: Make the black garlic mayonnaise by combining all the ingredients and puréeing them with an immersion blender. Season with salt and freshly ground black pepper.
• Prepare a lidded BBQ for indirect grilling and heat it to 120 °C. Add the wood chips to the glowing coals. Peel the pineapple and smoke it whole in the BBQ for 1 hour. Cut the tofu into 1 x 1 cm cubes and smoke the tofu alongside the pineapple for the last 20 minutes. Remove both from the BBQ and leave to cool. Cut the pineapple into eight wedges and leave the core in for now.

Finishing

• Cut the avocado into four wedges. Place each wedge on a plate, cover with plastic wrap and flatten with another plate. Leave covered for a little while to prevent the avocado from turning brown.
• Heat a tandoor or BBQ without a lid to 250 °C. Thread two pieces of pineapple onto each long skewer and brush with the hot BBQ sauce. Place the skewers in the tandoor or BBQ and roast all around. Repeat brushing with the sauce several times. Roast until the pineapple is nicely charred and the sauce has thickened. Remove the pineapple from the skewers and now cut off the hard core. Remove the foil from the avocado, sear it with a blowtorch, lightly sprinkle with freshly ground black pepper and place the charred pineapple on the avocado. Garnish with the black garlic mayonnaise, some hot BBQ sauce, the smoked tofu, banana chips, pickled red pepper and, if desired, some cress or edible flowers.

Title: Black Smoke 2
Author: Jord Althuizen and Kasper Stuart
Price: €32.50
Publisher: Kosmos Uitgevers

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