You can now make Mitch Orr’s signature recipe at home

Sydney’s culinary wizard, Chef Mitch Orr from Kiln, has teamed up with Ninja Kitchen to bring a slice of his kitchen magic to your backyard. Get ready to impress your mates with his signature snack – smoked butter and anchovies on Jatz. Simple, delicious, and guaranteed to elevate your BBQ game, this recipe is perfect for those who love to entertain with a touch of gourmet flair.

Recipe: Jatz, Smoked Butter, and Anchovy

Ninja Woodfire Electric BBQ Grill & Smoker

Ingredients:

• 500g butter, diced and frozen
• 30g soy sauce
• 20g mirin
• 5g Murray River pink salt
• As many Jatz crackers as your heart desires
• 1 anchovy per Jatz cracker

Method:

1. Smoke the Butter:
   • Set your Ninja BBQ Grill to the smoke setting at 90°C. Add the Ninja All Purpose Blend Pellets for that authentic wood-fired flavour, and let them ignite for about 5-7 minutes.
   • Place the butter in a metal bowl. Once the grill is ready, place the bowl on the grill and close the lid. The Ninja BBQ Grill’s lid ensures a controlled smoking environment, trapping all the smoke to maximise flavour infusion.
   • Smoke the butter for 15 minutes. The butter may melt, but that’s fine – the grill’s even heat distribution ensures a consistent smoke. Allow the butter to re-solidify at room temperature.
2. Whip the Butter:
   • Transfer the re-solidified butter to a mixer fitted with a whisk attachment. Whip on high speed until it becomes pale, light, and fluffy. Add the soy sauce, mirin, and salt, and whisk to combine.
   • Transfer the whipped, smoked butter into a piping bag or suitable container. Store in the fridge overnight to let the flavours meld and mature.
3. Assemble:
   • Before serving, let the butter soften at room temperature. Pipe a dollop of smoked butter on each Jatz cracker, curl an anchovy around the butter, and serve.

Pro tip: The smoked butter is also fantastic with steak, chicken, fish, or roast veggies.

Being a BBQ master isn’t just for professional chefs, Mitch Orr also has a couple top tips to share to avoid common BBQ blunders and make the most out of your Ninja BBQ Grill.

1. Preheat Properly:

• One common mistake is not allowing the BBQ to preheat. Preheating ensures the grill reaches the optimal cooking temperature, prevents food from sticking, and supports even cooking. The Ninja BBQ Grill heats up quickly and maintains a consistent temperature, making preheating a breeze.

2. Don’t Overcrowd the BBQ:

• Overcrowding the grill can lead to uneven cooking and hinder that perfect sear. When the grill is packed with too much food, heat can’t circulate properly, resulting in undercooked or overcooked spots. Give your food enough space to breathe and cook thoroughly to achieve those beautiful grill marks.

With Chef Mitch Orr’s recipe and tips, you’re set to dazzle your guests at your next BBQ. Fire up the Ninja BBQ Grill, get those Jatz ready, and let the smoky, salty goodness flow!