In this article, we’ll look at how to cook up a hurricane grill.
You’ll need: A big pot, a lid and a grill (the lid must be able to hold at least 2 liters) A can of oil and a can of condensed milk to cover the lid and the pot.
The lid will need to be at least 3cm thick and the oil should be at the same temperature as the pot, around 60 degrees Celsius.
Use the lid to cover your pot while you prep the food.
Then put your pot over the heat.
Add the condensed milk to the pot as you cook, so the condensation will cook off.
When your cooking time is up, turn off the heat and leave it to sit for 10 minutes before you serve it.
You may have to stir it around a bit to make sure it’s all cooked.
The sauce should be thick enough to cover everything but the lid.
Place your pot on a baking tray, cover with foil, and leave to cool completely.
Remove the lid, pour the sauce over the top and top the lid again.
Pour in the condensed milk and continue cooking for another 10 minutes.
Remove from the heat, add the condensate and pour into a saucepan.
This should make a thick sauce that can be spread on top of the grilled fish.
When you’re done, use a spatula to mix everything together and serve.
This recipe is from The Daily Meal Cookbook, published by Bantam Books.