Here is a quick and easy recipe for when you have too many spuds (potato's) left over and you just want a quick and easy dinner on a saturday.
I may be posting this recipe instead of my White-choc-chip muffins because I met some BBQing related complications :(
Full details of the disaster with photos coming soon - but i want to figure out a fix before sharing..... i'll start by buying a non-metal muffin tin and some paddy cake cases!
Anyway here is something i didn't stuff up - happy BBQ Baking!
Pre-heated the BBQ to about 180 degrees celcius
OR (incase you use farenheit instead, i'll include a BBQ language for you.... If you have 4 knobs on your BBQ like me .... turn 2 knobs to low, 1 to medium & leave 1 off.
Also - make sure you have taken out the hotplate - leaving only the grill plate in the centre of your hooded BBQ.
Now for the cooking I have one of those fantastic slicers that cuts stuff into wafer sizes pieces which I used to cut up the potato and onion.... Man that thing is great - i don't even know how i ended up with one but i love it!
Then (after you spray the tin with a bit of oil or butter I created 3 levels of layers in my baking dish of potato, onion, bacon & cheese (You don't have to pre cook the bacon, just cut it up small and it will bake with the cream).
Then in a seperate bowl pour 300ml of cream and crush in the 2 cloves of garlic, stir this together with salt and pepper.
Now pour the cream over the baking dish, place more cheese on top, cover with al-foil and place in the BBQ (on the grill plate which you have moved to the middle).
I left this all to bake for about 1 and a half hours, taking the foil off with about 10 minutes to go.
I then cooked some Buffalo Snags on the side burner and chucked a green salad together and YATZEE - Dinner!
Okay, fine! So maybe i didn't make a green salad... but i probably should have....
TATA - the BBQ baker!