Sandwich with bacon & aioli

Hearty sandwich with bacon & aioli For 5 people Ingredients: For the aioli (several servings): 2 egg yolks 2-3 cloves of garlic approx. 300 ml sunflower oil 1 tablespoon honey 1 tablespoon mustard Juice of one lemon salt and pepper For the sandwich: 5 white baguettes 250 g high-quality bacon approx. 200 g Cheddar cheese about 3 tomatoes Leaf salad (optional) 8-10 tablespoons aioli preparation For the aioli Ensure all ingredients are at the same temperature and place them in a large, narrow container with a hand mixer. Let everything stand for a while so the ingredients reach roughly the same temperature and the aioli doesn't curdle. Move the hand mixer to the bottom of the container and turn it on at the lowest speed. Slowly pull the mixer up until all the oil is incorporated. Season as desired. Chill the aioli for a while before serving. It will keep in the refrigerator for one week. If your mixer doesn't have a speed control, don't mix the ingredients; just pulse it in two-second intervals. For the sandwich Preheat a portable grill and begin grilling the bacon. Turn the strips over as soon as they begin to change color (2-3 minutes). Grill the baguette halves next to the bacon on the grill. Once the bacon is crispy, place the cheese slices on top before serving—they will melt quickly. Remove the baguette from the grill a little early; it shouldn't be hot when served. Spread the aioli on the bottom half, add tomato slices and lettuce, if desired, and top with the crispy bacon and cheese. Close the baguette and serve.

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Bacon, leek, and Gruyère quiche

French bacon, leek and Gruyère quiche For 6 people Preparation time 60–90 minutes INGREDIENTS FOR THE FLOOR 250 g flour 140 g butter (cold and in pieces) 1 teaspoon salt 1 egg yolk (large) 2 tbsp water (cold) FOR THE FILLING 200 g thickly sliced ​​bacon, cut into 1.5 cm cubes 1 large or 2 small leek stalks, only the white and the tender green parts cut into thin slices 1 tsp chopped thyme leaves Salt and freshly ground white pepper 220 g grated Gruyère 2 eggs 1 egg yolk 2 cups whipped cream TIP If you prefer something more homely, you can also buy the quiche dough at the supermarket. Preparing the soil: Put the flour on a work surface, make a well, add the cold butter in pieces, season with salt and knead everything with your hands until you have a crumbly dough. Add egg yolk and water and knead everything again into a firm dough. Form the dough into a ball, wrap it in cling film and place it in the refrigerator for about 30 minutes. In the meantime, prepare the filling: Grill the bacon on the griddle over medium heat until golden brown and crispy. Set the bacon aside and scrape the griddle clean, leaving about 1 tablespoon of fat on the griddle. Allow the griddle to cool slightly, then add the leeks and thyme to the griddle, season with salt and white pepper, and cook over medium heat, stirring occasionally, until the leeks are soft but not browned. Transfer to a bowl and let cool. Stir in the reserved bacon and cheese. Prepare the base: Take the dough out of the fridge, knead it briefly again on a floured work surface and roll it out with a rolling pin to a thickness of about 3 mm. Place the dough into a buttered pan with a rolling pin, press down lightly and trim off the excess edge with a knife. Very important: Prick the dough several times with a fork – this prevents air bubbles during baking. To ensure the quiche dough is nice and crispy, blind baking (pre-baking) is recommended. To do this, line the dough in the pan with baking paper, weigh it down with some dried lentils or beans, and bake on a preheated grill at 180°C for about 10 minutes. Then remove the dough from the grill, remove the baking paper and lentils and let it cool. Prepare the filling: Pour the bacon and leek filling into the cooled tart base. In a bowl, whisk the eggs with egg yolks and cream. Season lightly with salt and white pepper. Pour the cream into the tart shell over the bacon and leek filling (careful not to overfill the edges) and bake for about 30 minutes at 200°C, placing the tart on the baking rack, until it has risen and is lightly browned. We recommend setting the burner under the baking rack to low-medium and the other burners to high to reach 200°C and ensure better air circulation. Let the quiche cool for 15 minutes before serving.

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Pork fillet wrapped in bacon

Tender pork fillet wrapped in bacon & strawberry balsamic sauce Ingredients: 1 piece of Iberico pork fillet 1 pack of pancetta or bacon 10 strawberries 1 bunch of green asparagus 3 tbsp strawberry jam 200 ml balsamic vinegar Freshly ground Tellicherry pepper Chili salt flakes olive oil 1 tsp smoked paprika powder 1/2 tsp dried jalapeños 1 small onion 1 handful of fresh basil leaves preparation 1. Cut off the ends of the green asparagus and rub with olive oil. 2. Cut strawberries into small pieces. 3. Trim the pork fillet and remove excess fat and silver skin. Use the trimmings later for browning. 4. Preheat the grill to approximately 190-210 degrees indirect heat. 5. Season the pork tenderloin with a pinch of chili salt and freshly ground pepper. Layer the pancetta, overlapping it by about a third, and then season again with freshly ground pepper, smoked paprika, and dried jalapeños (no chili salt). Roll the pork tenderloin in the mixture and let it rest for 15 minutes. 6. For the sauce, sear the pieces in a little olive oil and then remove from the pan. Sauté the onion (diced beforehand) in the remaining fat, then deglaze with balsamic vinegar. Allow the vinegar to reduce by 1/3, then stir in the jam. When the sauce is nice and smooth, keep warm. 7. Grill the pork fillet wrapped in bacon all around on the grill over direct heat, then place it on the indirect side and cook until the core temperature reaches 63 degrees. 8. In the meantime, grill the asparagus and then keep it warm in the grill. 9. To serve, pour the sauce over the pork fillet and garnish with strawberry pieces, finely chopped basil, and the asparagus.

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Rolled roast

Rolled roast with aromatic filling Equipment Campingaz® cast iron pan Campingaz® Culinary Modular Rotisserie Spit Set Ingredients 2.7 kg pork loin 350 g date cream 1 pack of bacon 2 tbsp BBQ rub marinade Parsley 1 bunch of carrots 1/2 tbsp chili flakes 1/2 tbsp Madras curry powder 4 tbsp olive oil 1 pinch of coarse sea salt 1 pinch of freshly ground Tellicherry pepper maple syrup preparation Fry the bacon in a pan until crispy, then chop it finely with a knife. Set aside until ready to use. Trim the pork loin, removing any excess fat. A thin layer of fat may remain, however. Cut the pork loin in a spiral shape. To do this, lay the pork loin flat so that you can make a lengthwise cut that corresponds to approximately 1/3 of the total thickness. Cut from right to left, but do not cut all the way through. Then unfold it, cut back the same thickness, and unfold it again. This means you cut the loin with two cuts so that you can open it completely. Now season the pork inside and out with the BBQ rub. Brush the inside of the rolled roast with the date cream. Then sprinkle the chopped bacon and chopped parsley evenly over it. Roll up the roast and tie it with butcher's twine. Now insert the rod of the rotisserie through the center and secure it with the meat forks on the right and left sides. Preheat the grill to approximately 150 degrees Celsius. The rolled roast will cook for approximately 1 hour. The internal temperature of the rolled roast should be approximately 63 degrees Celsius. In the meantime, peel the carrots, cut off 2 cm of the stalk and marinate in a bowl with olive oil, chili flakes, curry powder, salt and pepper for about 15 minutes. Preheat the grill to 220 degrees Celsius and grill the carrots for about 15 minutes, ready to serve with the roast. Brush them twice with maple syrup during these 15 minutes. Season with more chili flakes before serving, if desired. Once the rolled roast has reached an internal temperature of 63 degrees Celsius, remove it from the grill, remove the rotisserie, and carve into slices. Serve with the caramelized carrots.

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Grilled pork with roasted potatoes and pepper salad

Grilled pork, roasted potatoes and pepper salad with mustard dressing For 5 people Ingredients: For the meat: 5 x 200 g pork neck 1 sprig of thyme 2 teaspoons ground mustard seeds 1 teaspoon ground bay leaves (or a few whole leaves) 1 heaped teaspoon of garlic powder (or 4 crushed cloves) about 1 tablespoon of salt 1 small teaspoon of black pepper 1 pinch of sugar 3 tablespoons sunflower oil For the salad: approx. 750 g grilled potatoes 2-3 grilled peppers 1 onion leaf parsley 5 tablespoons of oil about 2 tablespoons of vinegar 1 full tablespoon of mustard 1 teaspoon liquid honey Salt, black pepper (to taste) preparation For the meat If possible, tenderize the pork a few times with a meat tenderizer—this will make it nice and tender. Make a marinade from the ingredients, excluding the meat and oil. Generously drizzle the marinade over the meat, place it in a bowl, and drizzle with the oil. Marinate the meat in the refrigerator, ideally overnight, or at room temperature for at least 90 minutes. Finally, grill the meat on a hot grill rack, turning occasionally, for about 7 to 9 minutes. Let the meat rest under aluminum foil for a few minutes before serving. For the salad Cut the potatoes and bell peppers into small pieces and place them in a bowl. Add the finely chopped onion and chopped parsley. Make a dressing with oil, vinegar, mustard, and honey and drizzle over the salad. Mix everything together and season with salt and pepper to taste. When serving, you can also add the chimichurri sauce from page XY.

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Spare ribs with peppers

Spare ribs with smoked paprika For 4 people Preparation: 60 minutes Cooking time: 2.5 hours Difficulty level: ** For the barbecue sauce 2 tablespoons olive oil 1 garlic clove 1 onion 140 g tomato paste 2 tbsp tomato vinegar 2 tbsp liquid honey 10 cl chicken stock 5 cl red wine 2 tbsp Worcestershire sauce 1 teaspoon yellow mustard 1 small bunch of thyme 1 tbsp paprika salt and pepper For the spare ribs 4 corn cobs with leaves 50 g soft butter 1 tsp smoked paprika The zest of a lemon 1.5 kg ribs Peel and finely chop the onion. Peel and finely chop the garlic, then marinate the whole thing in a little olive oil. Add the tomato paste and vinegar and simmer over low heat for a few minutes. Add the remaining ingredients and simmer for about ten minutes. Pour into a sterilized jar, let it cool, and then refrigerate. Prepare the sauce the day before, as it tastes even better. Prepare the spare ribs the day before. To do this, peel off the silver skin covering the bones and cut a cross into the fat layer. Place the ribs in a deep dish, brush with the barbecue sauce, cover with cling film, and refrigerate overnight. Preheat the grill to low heat. Wrap the ribs in aluminum foil and grill for 1.5 hours. Then turn the ribs over and grill for another hour. Remove the aluminum foil and let rest for 15 minutes before serving. Turn the corn husks inside out, leaving them on the cob, and remove the silk threads. Wrap the corn husks again in the husks and place them in a water bath for about 15 minutes to prevent them from burning during grilling. Drain thoroughly. Blend the softened butter with the smoked paprika and lemon zest to make a herb butter. Brush the corn cobs with the paste. Then cook the corn cobs over medium heat for 10 to 15 minutes, turning regularly and brushing with the remaining herb butter. Serve the spare ribs with the corn on the cob and the remaining barbecue sauce.

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Choripan - Chorizo ​​Baguette

Choripan - chorizo ​​baguette with chimichurri sauce For 5 people Ingredients: For the sauce: 1 handful of oregano (5 g) 1 handful of coriander (5 g) 1 small red onion 1 large handful of flat-leaf parsley (15g) 1 pinch of chili powder 1 generous teaspoon of Dijon mustard 1 generous teaspoon of honey 3 cloves of garlic 60 ml olive oil 3 tablespoons of wine vinegar salt, black pepper In conclusion: 5 high-quality sausages for grilling (ideally chorizo) 5 small baguettes preparation For the sauce: Combine all ingredients, except the onion and parsley, in a small bowl and blend with a hand blender. Then add the chopped onion and parsley, mix, and let rest for at least one hour. In conclusion: Grill the sausages until crispy. Place them on a sliced ​​baguette and drizzle with some of the chimichurri sauce. This dish is perfect for parties. Everyone can grill their own sausages throughout the evening, and you won't have to do any work.

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Delicious spare ribs

Delicious, juicy spare ribs with BBQ marinade Preparation time: 20 minutes Preparation time: 60 minutes For 4 people Ingredients 4 pounds pork ribs 2 tablespoons paprika powder 2 teaspoons dried basil ½ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon ground red pepper ¼ teaspoon black pepper 2 sheets of thick aluminum foil (approx. 60 x 45 cm), lightly sprayed with non-stick cooking spray 8 ice cubes 1 cup barbecue sauce ½ cup apricot jam preparation Preheat the grill. Divide the pork ribs into 4-6 ribs each. Mix paprika, basil, onion powder, garlic powder, red pepper, and black pepper in a small bowl. Marinate the ribs on both sides. Turn off one burner and place the ribs on the opposite side of the burner. Alternatively, you can place them on the warming rack. Place four ice cubes on each rib. Close the grill lid to allow heat to circulate. Mix the barbecue sauce and jam and set aside. Grill the ribs over low heat for about 45 – 60 minutes until the meat is tender. Mix barbecue sauce and jam and set aside. Now place the spare ribs in the grill basket and brush them with the barbecue sauce mix. Grill the spare ribs for another 5-10 minutes, brushing them regularly with the marinade.

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