08 Apr 2022
1 Hour 15 Minutes | easy | Serves 10
1.
Light the two outer gas burners on the Jupiter Outback BBQ and set the heat to medium-high. You are looking for a temperature of around 200C.
Roll out the pastry on a lightly floured surface and transfer to the skillet. Prick the surface all over with a fork, then line with baking paper and fill with baking beans, rice or uncooked (hard) chickpeas or beans. Place into the centre of the BBQ and close the lid. Cook for 15 minutes.
2.
Remove the skillet from the BBQ, remove the paper and discard the baking beans (or whatever you have used). Brush all over with beaten egg.
3.
Cook the asparagus in boiling salted water for 3 minutes, then drain and refresh under cold water.
4.
Combine the cream, milk and eggs and lightly beat to combine. Stir in the haddock pieces and season well with salt and pepper.
Transfer the filling to the pastry filled skillet, and arrange the asparagus spears on top. Grate over the Parmesan.
4.
Place back on the BBQ, close the lid and cook for 45 minutes, or until the filling is set and the top is turning golden.
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