This is a quick side dish for barbecues, and it is really delicious and different. It cooks by itself, almost impossible to overcook and has always been a hit. I use a Cameron`s stovetop smoker, but it can be done in a wok, a saute pan or even a large aluminium foil roasting pan. If you do use your favourite wok, line it with foil first.
You will need:
3 large roasting potatoes, cut into 1,5 cm slices (leave the skins on if they are clean)
5g hungarian paprika
5g freshly ground black pepper
5g kosher, or large- grained salt.
Smoking mixture - I use applewood chips, but you can use the following mixture
200g rice (any kind)
30g brown sugar,
30g tea leaves
To this you can add szechuan peppercorns, cumin, or whatever turns you on. You
only need about 220g in total of the mixture.
If not using a smoker, line the wok or saute pan with foil. Place the smoking mixture or wood chips in the bottom, place the sliced potatoes on a rack in the pan or smoker, season with the next 3 ingredints and close the smoker cover, or cover the pan or wok with foil. Make sure there is plenty of ventilation or do this outdoors. When smoke starts to curl around the outer edges of the pan, turn the heat to low. Leave on medium heat for 35-40 minutes, or until cooked. Check the seasoning and that`s it.Goes well with chicken, sausages, any barbecued meat.