Pork Belly Burnt Ends Style Tacos with Avocado Cream

Tacos with Pork Belly Burnt Ends Style with Avocado CreamTacos with Pork Belly Burnt Ends Style with Avocado Cream Crispy pork belly, caramelized with BBQ sauce, meets creamy avocado and fresh lime – a taco that delights all the senses! The combination of flavorful meat, velvety avocado cream, and crisp cherry tomatoes makes this recipe the ultimate street food for your barbecue. Prepared on a plancha, it creates a perfect interplay of smoky aromas and freshness. Ideal for anyone who loves BBQ and is looking for new taste experiences. Ingredients for 14 tacos: For the pork belly: 500g pork belly with or without rind 2.5 tbsp olive oil 100 ml BBQ sauce 2.5 tbsp BBQ rub Or homemade: 2 tsp sweet paprika powder 1 tsp garlic powder 1 tsp onion powder ½ tsp cayenne pepper 2 tablespoons brown sugar 2 tsp salt 1 tsp black pepper For the avocado cream: 2 ripe avocados 2 tbsp lime juice 2 tbsp Greek yogurt 1 clove of garlic salt and pepper For the tacos: 14 small corn tortillas 4-5 cherry tomatoes 2 limes Fresh coriander Preparation: The pork belly should be about 4 cm wide so that it can be cut into slices about 1 cm wide. Mix olive oil with BBQ rub and coat the pork belly with it. Preheat the griddle to medium-high heat. Meanwhile, prepare the avocado cream: Peel and roughly chop the garlic. Puree the avocados with lime juice, yogurt, and garlic in a blender until smooth, and season with salt and pepper. Place the pork belly slices on the preheated plancha and slowly fry them carefully on both sides until golden brown and crispy – about 5–6 minutes per side. Towards the end, brush with BBQ sauce and let it caramelize briefly. Wash the cherry tomatoes and limes, quarter them and set aside. Briefly warm the tortillas on the plancha. Then spread them with avocado cream, top with a slice of pork belly, a piece of cherry tomato, and coriander. Finally, drizzle with lime juice and serve directly from the plancha.

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Crostini with ribeye steak and salsa fresca from the plancha

Crostini with Ribeye Steak - Crispy crostini, juicy ribeye steak, and fresh salsa fresca – a treat for all the senses! The combination of tender meat, aromatic garlic bread, and fruity-spicy salsa makes this dish the perfect finger food for barbecue evenings. Grilled on a hot griddle, the steak develops an incomparable roasted aroma, while the crostini on the baguette slices become golden brown and crispy. Ideal as an appetizer or as a highlight for your BBQ party. Ingredients for 2 people For the steak:2 ribeye steaks, 280 g each, approx. 2.5 cm thickOlive oil (virgin olive oil recommended)Flaked salt For the Salsa Fresca:3 tomatoes1 red onion½ yellow chili½ bunch fresh cilantroJuice of ½ lime3 tablespoons virgin olive oilSalt and pepper For the garlic bread:1 baguette1 clove of garlicVirgin olive oil Preparation For the salsa fresca, deseed the tomatoes and cut them into small cubes.Finely chop the onion and chili. Mix with chopped cilantro, lime juice, virgin olive oil, salt, and pepper, then chill. Preheat the griddle to high heat. Rub the room-temperature ribeye steaks with virgin olive oil. Cut the baguette into slices about 2 cm thick and rub with a garlic clove. Place the steaks on the hot griddle and grill for 2 minutes per side, depending on the desired doneness (medium rare at 52–54 °C). Then remove from the grill and place on a cutting board. Drizzle the baguette slices with virgin olive oil and toast until golden brown on both sides. Now slice the steaks, sprinkle with flaked salt, and place on the crostini. Place the salsa fresca on the crostini, arrange a few strips of ribeye steak crostini on top, drizzle with a little lime juice, and enjoy. Optionally, you can refine the crostini with a dollop of Stokes Lemon Mayonnaise or Tonki Kong's Red Onion Marmalade from Ankerkraut – this gives the dish a special touch.

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Naan Bread with Garlic-Rosemary Butter – Recipe for Homemade Naan Bread

Naan bread with garlic-rosemary butter - Freshly baked Indian flatbread – golden brown on the outside, wonderfully soft on the inside – meets aromatic garlic-rosemary butter. This recipe brings the scent of India and Mediterranean herbs to your plancha. The yeast dough becomes especially fluffy with yogurt and plant-based milk, while the spicy butter gives the bread an unmistakable taste. Perfect as a side dish to grilled meats, curries, or simply enjoyed on its own – a homemade Indian naan bread that is quickly prepared as a pan-fried bread! Ingredients for the fluffy Naan Bread Dough:260 g wheat flour type 405 + a little for rolling1 tsp baking powder1 tsp dry yeast1 tsp salt100 g yogurt, room temperature80 ml milk or plant-based milk, lukewarm40 g butter, melteda little sunflower oil for the plancha Garlic-Rosemary Butter:50 g butter2-3 cloves garlic2 sprigs rosemary1 pinch salt Preparation of the homemade Naan Bread from the Pan For the dough, put the dry ingredients into a large bowl and mix.Gradually add the yogurt, melted butter, and milk and knead for 8-10 minutes until a smooth yeast dough forms. Lightly oil your hands for kneading so the dough doesn't stick.Alternatively, a stand mixer can be used. The kneading time with a machine is only 5-7 minutes. The dough should have a nice smooth surface. Cover with a damp kitchen towel and let rest for about 60 minutes until the volume has significantly increased.Then carefully turn the dough onto a floured surface and divide it into five portions.Form each piece into a ball. Cover the balls again with a kitchen towel and let rest for another 15 minutes. In the meantime, peel and finely chop the garlic. Pluck the needles from the rosemary and also chop finely. Now preheat the plancha or pan on high heat. Carefully pull the dough balls apart with your hands and then roll them out with a rolling pin to about 5 mm thickness. Brush the plancha or pan with a little oil and place the flatbread on it. Bake on both sides until the naan bread is golden brown and fluffy – a great pan-fried bread as an alternative to the classic oven.In the meantime, put butter in a small saucepan and heat it. Add garlic, rosemary, and a pinch of salt and stir. As soon as the garlic is slightly translucent, generously brush the naan bread with it.

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Salmon and zucchini parcels from the plancha

Salmon and Zucchini Parcels from the Plancha Tender salmon fillet meets delicate zucchini strips – a simple, light, and aromatic high-protein grilled dish for connoisseurs! The fresh marinade of olive oil, lemon, mustard, and garlic gives the fish a spicy note, while the zucchini, as a healthy vegetable, provides an elegant wrapping. Grilled on the hot plancha, the salmon fillet remains juicy and acquires a subtle roasted aroma. Served with a hint of BBQ sauce and fresh dill, this low-carb dish becomes the star of any summer table – perfect as a starter or as a main course in combination with risotto or a crisp salad. Ingredients for 4 servings:2 salmon fillets (approx. 120–150g each, skinless)1 medium zucchiniOlive oil for frying Marinade:2 tbsp olive oilJuice of half a lemon1 tsp medium-hot mustard1 clove garlic, gratedSalt and pepperFresh dillA little BBQ sauce Preparation:Wash the zucchini and use a vegetable peeler to cut it lengthwise into 8 fine strips. Lightly salt and let rest for 5 minutes to make them pliable. In a bowl, mix olive oil, lemon juice, mustard, garlic, salt, and pepper. Cut each salmon fillet into two pieces and coat with the marinade. Place 2 zucchini strips crosswise on top of each other. Place the salmon fillet in the center and fold the strips over to create a juicy zucchini-salmon parcel. Preheat the plancha for the grill to high heat. Spread a little olive oil on the hot plate. Place the zucchini-salmon parcels seam-side down and grill for 5–6 minutes. Then reduce the heat, turn, and grill for another 4–5 minutes, depending on the thickness of the salmon fillets. Brush a little BBQ sauce on the plate and place a salmon-zucchini parcel in the center. Season with some fresh dill and freshly ground pepper. This recipe is perfect as a light main course or as part of a summer barbecue menu, ideal for anyone looking for a juicy fish dish with few carbohydrates and healthy vegetables. Per serving, this dish provides valuable energy, plenty of protein, and is low in fat – making it an excellent choice for a low-carb diet.

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Chicken and pineapple skewers from the plancha

Chicken and pineapple skewers - Juicy chicken cubes meet fruity pineapple – a perfect duo for the grill! These exotic skewers combine the savory notes of soy sauce and ginger with the fresh acidity of lime and a hint of maple syrup. Grilled on a hot plancha, the pineapple pieces caramelize slightly, creating an unparalleled aroma. Ideal for summer evenings, quick BBQs, or as a highlight at your next grill party. Simply prepare, grill briefly, and enjoy! Ingredients for 4 skewers: 2 chicken breast fillets ½ fresh pineapple Marinade: 2 tbsp soy sauce 1 tbsp maple syrup 1 juice of half a lime 1 tsp grated ginger 1 clove of garlic, finely chopped 1 tsp sesame oil 4 metal skewers Sunflower oil or coconut oil for frying Preparation: Mix together soy sauce, honey, lime juice, ginger, garlic, and sesame oil. Dice the pineapple as well – not too small, so it stays juicy when grilled. Cut the chicken breast into approximately 2.5 cm cubes and let it marinate. Skewer chicken and pineapple alternately. Heat the plancha to medium-high heat. Spread a little oil on the hot surface. Place the skewers on the grill and grill until golden brown on all sides – about 10–12 minutes, turning regularly. Brush with some of the remaining marinade at the end for extra shine and flavor.

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Squid with herb salad

Grilled Marinated Squid with Fresh Herb Salad – Light, Aromatic and Perfect for Summer. This Mediterranean-inspired grilled recipe combines tender grilled baby squid, a type of small calamari, with a finely balanced lime-chili marinade and a fresh herb salad. Briefly cooking on a hot griddle ensures the squid remains juicy and develops an intense roasted aroma. Crisp lettuce, aromatic herbs, and a light lime dressing provide freshness and balance. Ideal for warm days, outdoor cooking, and anyone who loves light grilled fish and seafood recipes.   Serves 6 Prep time: 35 minutes Cooking time: 5 minutes Difficulty: * For the marinade 1 kg baby squid (eight-armed cephalopods, also known as calamari) 1 clove garlic 1/2 chili 1 lime 4 tbsp olive oil 1 tbsp soy sauce 1 tsp fish sauce 1 tsp cane sugar Salt and pepper For the herb salad 1 radicchio heart 1 chicory heart 50 g small mixed salad leaves (rocket, lamb's lettuce...) 1 large bunch mixed herbs (parsley, chives, tarragon, chervil, mint and coriander) For the dressing 4 tbsp olive oil 1 tbsp sweet soy sauce Juice of half a lime First, wash the squid and pat them dry with kitchen paper. Squid are not fish, but belong to the class of cephalopods, which also includes octopuses and cuttlefish. To prepare the marinade, finely chop the garlic and chop the chili as finely as possible. Mix all the prepared ingredients and add the olive oil, soy sauce, fish sauce, lime, and cane sugar. Add the squid and mix carefully, cover with cling film, and chill in the refrigerator for at least one hour. In the meantime, prepare the salads. Wash the various salad leaves. Pick the herbs from their stems. Cut everything into small pieces with scissors and place in a large bowl. Then prepare the dressing by mixing all the ingredients. Turn on the plancha grill and wait until it is hot. Place the squid on the grill and drizzle with marinade. Grill for 5 minutes, turning regularly. Serve the seared squid with the herb salad and dressing. The ink sacs remain juicy inside when grilled, while the tentacles with their suction cups provide a tender texture.

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Tuna Tataki with sesame, cabbage and mushrooms

Tuna tataki with sesame, pak choi and grilled shiitake mushrooms For 4 people Preparation: 20 minutes Cooking time: +/- 10 minutes Difficulty level: ** For the marinade 1 tbsp sesame oil 1 teaspoon black pepper 1 teaspoon red pepper 1 tsp coriander seeds 1 tbsp brown sugar 2 tbsp soy sauce 1 tbsp chopped fresh ginger For the court 500 g tuna 1 dash of olive oil 2 tbsp black sesame seeds 2 tbsp white sesame seeds Pak Choi Shiitake mushrooms Start by preparing the marinade. To do this, crush the peppercorns and coriander seeds in a mortar and pestle. Mix all the marinade ingredients in a bowl. Place the tuna, cut into approximately 4 cm wide slices, into the marinade. Cover with cling film and let it marinate in the refrigerator for at least 2 hours. After the two-hour marinade, sprinkle the tuna slices with the black and white sesame mixture to form a crust all around; it should be completely coated. Turn on the plancha grill and heat for about 5 minutes. When the grill is hot, cook the tuna slices for 3 minutes on each side. Reduce the heat slightly and add the mushrooms and pak choi to the grill and continue cooking for a few minutes. Cut the tuna into thin slices and serve immediately with the mushrooms and pak choi

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Sweet and savory rocket salad

Arugula salad with grilled nectarines and fried halloumi – fresh, fruity and perfect for warm days. This summery arugula salad combines spicy arugula, sweet nectarines and golden-brown fried halloumi for a harmonious taste experience. The fruity raspberry vinaigrette with honey, olive oil and white balsamic dressing provides a fine balance of sweetness and acidity, while pink peppercorns add an elegant spice to the dish. Prepared quickly on the griddle in grill mode, this halloumi salad is ideal for grilling, light outdoor cooking and relaxed summer evenings.   For 4 servings Preparation: 15 minutes Cooking time: 5 minutes Difficulty: * For the Balsamic Dressing 1 tbsp white balsamic vinegar 2 tbsp olive oil 6 large raspberries 1 tsp liquid honey   For the Arugula Salad 3 nectarines 1 small punnet fresh raspberries ½ red onion 200 g halloumi 1 tbsp liquid honey 100 g arugula 250 g salad mix 1 tbsp pink peppercorns For the Vinaigrette Combine all ingredients in a bowl. Season with salt and pepper to taste and chill. For Preparing the Salad Wash the fruit. Slice the nectarines into thin wedges. Peel and finely chop the red onion. Slice the halloumi into 4 large pieces and then brush with honey. Add a little olive oil to the hot griddle and fry the cheese until golden brown on both sides. Fry the nectarines for a few seconds on both sides as well. Distribute the salad mix and arugula on the bottom of 4 deep plates. Add the fried nectarines, raspberries, and chopped red onion. Place the cheese slices on top. Sprinkle with pink peppercorns. Serve immediately.

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Lebanese kofte

Lebanese Kofta from the grill with aromatic semolina and almonds – oriental indulgence for outdoors. These Lebanese kofta combine spicy beef and lamb mince with typical oriental spices such as cumin, cinnamon and Ras el-Hanout. Fried golden brown on the plancha, the meatballs remain juicy and intensely flavourful. They are served with fried semolina with almonds, pine nuts and raisins, as well as a fresh yogurt and mint sauce – a perfect combination of savoury, nutty and refreshing. Ideal for outdoor cooking, barbecues and everyone who loves oriental grill recipes and kafta-like patties.   For 4 people Preparation: 40 minutes Cooking time: 10 minutes Difficulty: * For the Kofta 300 g minced meat (beef) 200 g minced meat (lamb) 1 onion 1 tsp Ras el-Hanout 2 tsp ground cumin ½ tsp cinnamon 1 bunch chopped parsley or coriander 2 eggs For the fried semolina 350 g cooked semolina 30 g flaked almonds 50 g pine nuts 50 g sultanas For the yogurt sauce 1 finely chopped cucumber 2 tsp chopped fresh mint 500 ml Greek yogurt Salt and pepper from the mill Peel the onion and chop very finely. Mix the lamb and beef in a large bowl and add the spices, the finely chopped onion and the parsley (or coriander). Mix everything until a homogeneous mass is formed. Take a small amount of minced meat and shape it into meatballs (kofta) between your palms. Repeat the process until all the mixture has been used. To prepare the yogurt sauce, mix all ingredients in a bowl and season with salt and pepper to taste. Chill and drizzle with a little olive oil before serving. Preheat the plancha grill thoroughly. Fry the meatballs in a little vegetable oil over medium heat in the pan until golden brown on all sides. Toast the pine nuts and almonds on the plancha grill or in a pan. Add the semolina and raisins and continue to fry for a few minutes. Serve the fried semolina with the kofta and yogurt sauce.

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Scallop skewers

Scallop skewers with rosemary, porcini mushrooms and chorizo For 4 people Preparation: 20 minutes Cooking time: +/- 5 minutes Difficulty level: ** For the marinade Juice of one orange Juice of half a lemon 1 tbsp olive oil 24 scallops 4 large porcini mushrooms 24 slices of chorizo 8 sprigs of rosemary Salt and pepper from the mill Prepare the marinade. Combine the orange juice, lemon juice, and olive oil and set aside. Remove the scallops and place them in fresh water to clean. Then drain and dry them on a tea towel. Clean the porcini mushrooms and cut them in half (or quarters if they are large). Point the end of the rosemary sprigs and then alternately place the mushrooms, chorizo ​​slices and scallops onto the sprigs. Repeat the process until all ingredients are used up (you should have about 8 skewers). Arrange the skewers in a bowl and cover with marinade. Let the mixture marinate for about 30 minutes. Drain the skewers and grill them on a well-heated plancha grill for 2 to 3 minutes on each side. Just before the end of the grilling time, pour the marinade onto the plancha grill and let it caramelize. Season with salt and freshly ground pepper. Serve the skewers with a small arugula salad.

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Basque Burger

Basque burger with a delicately sweet, regional flavor For 6 burgers Preparation: 50 minutes Cooking time: +/- 20 minutes Difficulty level: ** For the beetroot/raspberry ketchup 10 g butter 120 g frozen raspberries 1 small cooked beetroot 60 g cane sugar 10 cl raspberry vinegar 1 tsp paprika spice 1 bay leaf 1 pinch of chilli spice (e.g. Piment d'Espelette) For the pepper compote 1 red pepper 20 g cane sugar 1 shallot For the burger construction 200 g cheese (semi-hard cheese made from sheep's milk, e.g. Ossau Iraty) 6 homemade hamburger buns 6 fresh minced steaks Some basil leaves 1 small jar of pickled tomatoes Some young spinach leaves For the beetroot/raspberry ketchup Prepare the ketchup the day before. Melt the butter in a small saucepan, add the frozen raspberries, diced beetroot, and brown sugar, and sauté for 2 to 3 minutes. Then add the raspberry vinegar, paprika spice, bay leaf and chili spice and cook for 15 minutes, stirring regularly, until compote. Blend everything together using an immersion blender and then pass it through a sieve to remove the raspberry seeds. Let it cool. For the pepper compote Cut the peppers and shallots into small cubes. Sauté the shallot in a little olive oil on the plancha grill, add the diced peppers and brown sugar, and simmer over low heat for about 15 minutes. For the burger construction Slice the cheese into thin slices using a slicer. Halve the hamburger buns and toast them well on the plancha grill for a few minutes. Melt some butter and fry the minced steaks and season as desired. When assembling the burgers, start with the baby spinach and then the minced steak. Then add the pickled tomatoes, basil, and cheese slices.

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