Grilled whole chicken with coleslaw and vegetables

Grilled whole chicken, coleslaw with horseradish and carrots, herb mayonnaise For 5 people Ingredients: For the chicken: 1 whole chicken (about 1.5 kg) 1 generous tablespoon of salt 1 small teaspoon of white pepper 1/2 teaspoon grated nutmeg 1 heaped teaspoon of turmeric 1 heaped teaspoon of garlic powder 1 heaped teaspoon of mustard seeds 1/2 teaspoon sugar 3 teaspoons of sunflower oil Small potatoes (type Grenaille/triplets) 100 g bacon Vegetables (peppers, onions, zucchini, etc.) For the salad: 1/2 head of white cabbage 1 tablespoon sugar Salt and pepper (to taste) 4-5 tablespoons of sunflower oil 2-3 tablespoons of vinegar 1 tablespoon grated horseradish (jarred horseradish works well) 1 carrot For the mayonnaise: 200 g mayonnaise 1 handful of flat-leaf parsley Juice of half a lemon pepper preparation For the chicken Make a marinade with the spices, salt, pepper, and sugar. Rub the chicken all over, trying to get under the skin and into the abdominal cavity with your fingers. The chicken should be as seasoned as possible. Let the meat rest at room temperature for at least 90 minutes or refrigerate overnight. Brush the meat with oil, place it on the oven rack, and grill it in a covered grill at 180°C for about 60 minutes. About halfway through the grilling time, you can add bacon bits, some small potatoes, and chopped vegetables—all of which will be wonderfully flavored by the juices from the chicken. Grill the chicken until tender and crispy. At the end, you can increase the heat to ensure it is thoroughly cooked. For the salad Grate/cut the cabbage into thin strips, place it in a bowl, and add the sugar and salt. Squeeze the cabbage with your hands to soften it. Then add the horseradish, grated carrot, oil, and vinegar to the cabbage. Season with salt and pepper as desired. For the mayonnaise Mix the mayonnaise with the finely chopped parsley. Season with pepper and lemon juice.

Learn more

Roast chicken with vegetables, mushrooms and couscous

Roasted chicken with crunchy vegetables and mushrooms with couscous For 5 people Ingredients: For the chicken: approx. 1 kg boneless chicken thighs 100 g butter 4-5 cloves of garlic 2 large carrots ½ small celery 5-6 shallots 200 ml water or broth salt, freshly ground pepper 1 teaspoon sugar 3 tablespoons butter 2 tablespoons sunflower oil approx. 1 lemon For the couscous: 250 g couscous salt and white pepper 1 small teaspoon of ground turmeric Lemon juice (to taste) preparation For the chicken Heat a tablespoon of butter and oil in a wok and briefly fry the carrots and celery, cut into long strips. Once they change color, add the halved shallots and fry briefly again. Set the vegetables aside. Clean the chicken thighs, cut them into large pieces, and season with salt, pepper, and a little sugar. Heat the wok to high heat and fry the thighs until they release from the bottom and are two-thirds cooked through. Add the chopped mushrooms and, after a while, the finely chopped garlic. Drizzle with lemon juice. Once the meat and mushrooms are cooked, add a little water or stock, bring to a boil, and then add the remaining butter. Turn off the stovetop, add the roasted vegetables, and toss them in the pan until the sauce thickens with the butter. Taste and adjust seasonings as needed. For the couscous Mix the couscous with a little salt, pepper, and turmeric in a bowl. Add the amount of water specified on the package and cover the bowl. Let the couscous rest for about 15 minutes. Add lemon juice if desired.

Learn more

Hessian roast chicken with apple wine

Hessian roast chicken with apple wine (Äppler) Preparation time: 20 minutes Preparation time: 50 minutes For 4 people Ingredients 1 free-range chicken weighing at least 1.8 kg 1 kg apples (dessert apples, e.g. Red Delicious) 50 g butter 1 bottle of cider 200 ml chicken stock 2 onions 4 shallots 1 bunch of various herbs 1 lemon Guérande salt (sea salt) and white pepper preparation Wash the apples and quarter them, peel and halve the onions and shallots. Preheat your grill to approximately 240°C. If desired, briefly flambé the chicken in the cider to intensify the flavor. Rub the chicken with lemon and then stuff the chicken with the herb bundle, a tablespoon of Guérande sea salt, and 2 generous grinds of pepper. Place the chicken on the chicken roasting pan and arrange the butter flakes and apples in the ring around the chicken. Let the chicken roast for about 15 minutes, then drizzle with the chicken stock and apple cider. Repeat this process for the next 45-55 minutes until the chicken is fully roasted. Chef's tip While roasting, drizzle apple cider and chicken stock over the chicken several times using a small ladle to ensure the outside is nice and crispy.

Learn more

Banh Mi

Bánh Mì - the Vietnamese sandwich For 4 people Preparation: 40 minutes Cooking time: +/- 5 minutes Difficulty level: * For the pink mayonnaise 150 g mayonnaise 1 tbsp ketchup 1 tbsp tomato paste 1 pinch of cayenne pepper 1 pinch of ground pink pepper For the chicken fritters 450 g chicken breast 1 egg 1 rusk For the compilation 1 spring onion 1 tbsp chopped coriander 2 baguettes 1 cucumber 1 carrot ½ black radish 1 small bunch of mint To prepare the mayonnaise, mix all ingredients. Place the chopped chicken breast, rusks, and chopped coriander into a blender. Add the egg, season with salt and pepper, and blend until smooth. Lightly moisten your hands and scoop out a small amount of the mixture. Form a small ball and gently flatten it with the palm of your hand. Continue until the mixture is completely processed. Save for later. Peel the carrot and black radish. Wash the cucumber. Cut the vegetables into thin strips. Thinly slice the onion. Heat the grill and fry the chicken breasts for a few minutes on both sides until golden brown. Halve the baguettes lengthwise and open them. Spread both halves with the pink mayonnaise. Garnish with the vegetables and arrange the chicken fritters next to each other. Close the banh mi and serve immediately with fresh mint.

Learn more

Sweet and spicy chicken thighs

Marinated sweet and spicy chicken thighs Ingredients: 4 dry red chili peppers 4 cloves of garlic 2 tbsp soy sauce 1 tbsp brown sugar or honey 1 tsp lemon juice 1 lemon 1 tsp corn flour or regular flour 1 teaspoon salt 1 tsp freshly ground pepper 1 tbsp oil 4 chicken legs A handful of fresh coriander leaves preparation Marinade: 1. Mix the dry red chili and garlic cloves with a tablespoon of water. 2. Place a pan over medium heat and pour in the oil. Once the oil is heated, add the chili garlic paste and stir for 1 minute. 3. Add the soy sauce, lemon juice, salt, and brown sugar. Stir, then pour 125 ml of water into the pan. Bring to a boil and simmer for 2 minutes. 4. In a cup, add 2 tablespoons of water to the cornmeal or all-purpose flour. Mix and pour into the pan. This will thicken the sauce. Chicken: 1. In a large mixing bowl, marinate the chicken thigh with the prepared marinade. 2. Let it marinate in the refrigerator for at least 4 hours. For best results, marinate overnight. 3. When you are ready to roast the chicken, preheat the grill to 200 C. 4. Place the chicken pieces in our Culinary Modular Paella Pan or our Cast Iron Skillet. 5. Cut the onion into large wedges and place them between the chicken thighs. Place the thinly sliced ​​lemon on top of the chicken thighs. 6. Grill the chicken for 35 to 40 minutes or until cooked through. 7. Sprinkle some coriander over it and serve warm.

Learn more

Spinach Artichokes Chicken Thighs

Spinach artichoke chicken thighs with delicious marinade Ingredients: 4 boneless, skinless chicken thighs 1 teaspoon salt 2 tsp freshly ground pepper 1 tsp paprika spice 4 garlic cloves, finely sliced 1 lemon, thinly sliced 7 - 8 canned artichoke hearts 2 tbsp butter 200 g baby spinach 200 g mushrooms, thinly sliced 100 ml chicken broth 120 ml whipped cream Preparation: 1. Preheat the grill to 230 C. 2. Spread 1 teaspoon of salt, paprika, and pepper over the chicken thighs and massage them in thoroughly. Let the marinade soak in for 4 hours or overnight. 3. Place the cast iron skillet in the Culinary Modular insert and add 1 tablespoon of butter. Once melted, add the chicken thighs to the skillet. Sear for a few minutes on each side to achieve a golden brown color. 4. Remove it from the pan and set it aside for later use. (The chicken will not be fully cooked at this point.) 5. Add the remaining butter and garlic to the cast-iron skillet. Stir, then add the sliced ​​mushrooms. Don't add salt or stir the mushrooms too often. Once they're evenly browned, sprinkle the remaining mushrooms with salt. 6. Add the spinach and grill for 1 minute, then pour in the chicken broth. Add the artichoke hearts and grill for 2 minutes. Finally, add the heavy cream and stir. 7. Place the grill rack in the cast-iron skillet and layer the seared chicken thighs with the lemon slices on top. Cook in the preheated grill for 20 minutes. 8. Serve warm with some crusty bread.

Learn more

Chicken Sandwich

Classic grilled chicken sandwich Ingredients: 2 toasties 1 corn-fed chicken breast fillet 2 eggs 1 pack of bacon 4 tbsp mayonnaise 2 tsp coarse Dijon mustard 1 tbsp BBQ sauce tbsp scrambled eggs spicy spice olive oil Salt & freshly ground pepper Equipment possibly Campingaz cast iron pan preparation 1. Mix mayonnaise, Dijon mustard and BBQ sauce. 2. Fry the bacon in a cast iron pan until crispy and keep warm. 3. Grill the chicken breast on the hot cast iron grill over direct heat until crispy on both sides and then cook on the indirect side until the core temperature reaches 73 degrees. 4. Meanwhile, fry the fried egg in the cast iron skillet. Once the egg is in the pan, immediately season it with the spicy scrambled egg seasoning. Fry the egg on both sides, depending on your taste. 5. Cut the chicken breast fillet into slices and season with salt and freshly ground pepper. 6. Cut the toasties in half and toast them briefly on the grill. Then spread the mayonnaise mixture on both cut sides and top, from bottom to top, with the egg, chicken breast fillet, bacon, and some parsley for decoration. Place the tops of the toasties on top and press everything down lightly.

Learn more