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 beef with herb gremolata

Grilled beef with green pepper and herb gremolata For 4 people Preparation: 20 minutes Cooking time: +/- 20 minutes Difficulty level: ** For the gremolata 1 bunch of parsley 1 untreated orange 1 untreated lemon 1 tbsp almond powder 1 garlic clove 1 pinch of cayenne pepper Fleur de Sel and freshly ground pepper 2 slices of beef of 300 g (rump steak or sirloin steak) 1 handful of green pepper Prepare the gremolata. To do this, grate the zest from the lemon or orange. Cut a fine strip from each peel and mix with the washed, dried, and torn parsley, the almond powder, and the peeled and finely chopped garlic clove. Season with cayenne pepper, salt, and pepper. Lightly brush the meat with a little olive oil, then sprinkle both sides with the chopped green pepper and press down firmly. Heat the grill to high heat. Sear the meat for 1.5 minutes on each side, then let it rest on a cutting board for 5 minutes. Then cut into 1 to 2 cm thick strips. Place the strips in a bowl, season with the gremolata and serve immediately.

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French beefsteak

French beefsteak with a sophisticated marinade Preparation time: 15 minutes Preparation time: 10 - 15 minutes For 5 people Ingredients 1 kg beef (e.g. fillet) whole 1 tablespoon ginger 1 tablespoon fresh coriander 3 tablespoons Kikkoman soy sauce Black pepper and table salt preparation Cut the beef into steak slices about 2.5cm thick and weighing 180-200g. Prepare the marinade with the chopped ginger, coriander, and soy sauce. Place the meat in a bowl and spread the marinade over it. Then place the bowl and meat in the refrigerator to marinate for about 2 hours. Grill the steaks on the contact grill for about 5 minutes. Season the meat with salt and pepper after grilling. Don't add too much salt, as the soy sauce is already quite salty.

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Homemade burgers

Homemade burgers with delicious sauce Preparation time: 10 minutes Preparation time: 4 - 5 minutes For 4 people Ingredients (for 4 burgers): 4 x 150 g minced beef 4 burger buns 4 slices of Cheddar cheese Onion (fried or raw) 6 tomato slices 6 lettuce leaves 4 pickles For the sauce: 1 egg yolk 1 tablespoon Dijon mustard ½ tablespoon of wine vinegar 350 ml vegetable oil 1 tablespoon mild mustard Salt and pepper to taste preparation Wash and drain the lettuce, then slice the tomatoes and remove the seeds. Cut the pickles into slices or strips. For the sauce, combine the egg yolk, mustard, and a pinch of salt in a salad bowl, then stir in the oil. Stir until the mayonnaise thickens, then add the vinegar—while stirring—and finally, stir in the mild mustard (e.g., Savora). Form the ground beef into 4 equal-sized patties and season lightly with salt. Cook for 2 minutes on one side. Then flip and place a slice of Cheddar cheese on top. Grill for another 2 minutes if you prefer the burgers only lightly cooked ("rare"). Cut the rolls open and briefly toast the inside halves on the grill. Spread some sauce on the bottom half of the bun, then arrange the meat, onion, tomatoes, pickles, and lettuce on top. Top with the sauce and the top half of the bun. Chef’s tip: Store the homemade mayonnaise in the vegetable compartment of the refrigerator for 48 hours to prevent separation. For a different flavor, you can replace the Cheddar cheese with Gran Padano or blue cheese. You can also use fresh herbs (basil, mint, and tarragon) instead of the mustard.

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Prime Rib with Criolla Salsa

Prime Rib, the special cut of beef, with Criolla salsa For 4 people Preparation: 20 minutes Cooking time: +/- 25 minutes Difficulty level: * For the Creole sauce 1 spring onion 1 garlic clove 1 red pepper ½ green pepper 2 small tomatoes 5 tbsp olive oil 2 tbsp xeres vinegar 1 tbsp chopped coriander For the beef steak 1 beef steak of 1kg 1 garlic clove 1 tbsp thyme ½ tbsp chili powder ½ tsp black pepper 1 teaspoon sugar ½ tbsp salt For the Creole sauce Deseed the peppers and remove the bitter, white membranes. Finely dice the peppers. Finely dice the onion. Add the finely chopped garlic. Transfer the vegetables to a large bowl and season with salt and pepper. Heat the olive oil in a pot and pour it over the vegetables. Peel the tomatoes and dice them into small cubes. Once the olive oil has cooled, add the tomatoes and season again. Add a splash of vinegar to the sauce, then cover with cling film and refrigerate for a few hours to allow the flavors to meld. Add the cilantro just before serving. For the meat Crush the garlic with a pinch of salt in a mortar until it forms a paste. Add the remaining spices to the garlic paste. Place the beef steak in a deep dish and spread the paste over it. Cover with cling film and refrigerate for at least 2 hours (or overnight if possible). Remove the meat from the refrigerator at least 1 hour before cooking to avoid thermal shock. Heat the grill and sear the meat for a few minutes on each side. Reduce the heat and continue cooking until the desired doneness (for rare meat, allow 7 minutes on each side). Let the beef steak rest for a few minutes before serving. Serve with the Creole sauce.

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Juicy smash burgers

Juicy smash burgers ... more than just a burger For 4 people Preparation time approx. 30 minutes INGREDIENTS 640 g minced beef 8 slices of medium-sharp Cheddar 2 tbsp butter Salt, pepper and garlic powder for seasoning SAUCE 70 g mayonnaise 1 tsp English mustard Ketchup with a dash of Worcestershire sauce BURGER TOPPINGS 8 brioche rolls sauce lettuce cucumbers tomatoes Red onions TIP We recommend topping the burger by spreading the sauce on the bottom half of the bun, placing three slices of cucumber on top, and topping with a small pile of lettuce. Add tomatoes and onions as desired, place the beef patty with cheese on top, and cover with the top half of the bun. PREPARATION: 1. Mix the minced meat with salt, pepper, and garlic. Divide the minced meat into 8 equal portions (approx. 80 g each), cover, and refrigerate until ready to cook. 2. Preheat the grill plate with the lid closed to medium heat (150 °C), leaving all burners on. 3. Meanwhile, combine the mayonnaise and mustard and set aside. Optionally, add a dash of Worcestershire sauce to the ketchup and set aside. 4. Prepare the toppings so the burgers can be prepared immediately while the patties are still hot and juicy from the grill. 5. Melt the butter on the griddle over medium heat. Place the cut-sides of the rolls on the griddle and toast until golden brown. Don't let the griddle get too hot, or the butter will burn and the rolls will turn black. Place on a wire rack. 6. Increase the heat to medium-high and grill the patties. Leave the lid open to grill the smashed burgers. Place 4 cold pieces of meat on the hot surface. Quickly cover each piece with parchment paper and form into a thin patty using a burger press, a large spatula, or a small saucepan. Remove the parchment paper, season with salt, pepper, and garlic powder, add a little sauce, and flip. Cook for 2 minutes on the first side and about 1 minute on the second side. 7. Repeat the same with the remaining 4 pieces of meat. 8. Place a slice of cheese on half of the patties and close the lid for 30 seconds to melt the cheese. Serve warm on toasted buns with toppings.

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Beef skewers (kebabs)

Beef kebabs with peppers and onions Preparation time: 10 minutes Preparation time: approx. 5 minutes For 4 people Ingredients for beef skewers 800 g beef (rump steak or fillet pieces) 1 red onion 1 green pepper, 1 yellow pepper, 1 red pepper 4 - 6 mushrooms 100 ml olive oil Espelette pepper (alternatively cayenne pepper) and salt to taste preparation Wash the peppers, peel the onions, and clean the mushrooms. Cut the peppers, onions, and meat into approximately 2.5 cm cubes/pieces. Halve the mushrooms. Alternate meat and other ingredients on skewers. Marinate the finished skewers in a container with a little olive oil and some Espelette pepper. Heat up the grill. Only then should you salt the skewers to your liking and then grill them for 2-3 minutes on each side. Chef’s tip: Never add salt to the marinade, as this will dehydrate foods (meat, fish, vegetables).

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Lean flank steak

Tender, lean flank steak with a delicious sauce Dip: A large handful of fresh coriander and basil A large handful of flat-leaf parsley A handful of chopped parsley Ground chili (optional) 2 tablespoons Dijon mustard 1 tablespoon honey 5 cloves of garlic approx. 200 ml vegetable oil fermented vinegar (optional) 1 teaspoon sweet paprika powder 1 tablespoon capers A bunch of spring onions A sprig of chives salt, black pepper Aux Jus: 2 liters of dark beef broth 400 g onions 2 cloves of garlic 2 tablespoons flour (optional) Cabbage and pineapple: 1 pineapple Ground mixed pepper lemon peel 1 small head of cabbage Flank steak: 1 kg lean flank steak Salt and freshly ground pepper 2 tablespoons vegetable oil Dip 1. Combine all ingredients except the onions, chives, spring onions, and capers in a small bowl and blend thoroughly with a blender (you can also use a food processor). 2. Finally, add the thinly sliced ​​spring onions and chives and stir. Add the capers, season with vinegar, salt, and pepper, and let the dip rest for a while. 3. Alternatively, you can add a little sun-dried tomato oil or any other herbs you like. Aux Jus 1. For the easiest way to prepare the homemade sauce, use dark oil and add the finely chopped onions and garlic cloves. 2. Stir in the flour and add 2 liters of beef broth. Bring the sauce to a boil, then simmer gently until the desired thickness is reached. 3. To allow the flour to thicken properly, simmer the sauce for about 1 hour until it becomes thick. Cabbage and pineapple 1. Cut the pineapple into cubes, sprinkle with pepper and lemon zest, and grill at a higher temperature for about 5 minutes to brown the pineapple on all sides. 2. Cut the cabbage (into eighths) and grill it on a medium heat for about 15 minutes without constantly turning it, until it becomes nice and crispy. steak 1. You can use any lean cut of beef for grilling, either a sirloin steak or a larger cut of meat that you want to grill whole. This recipe uses flank steak. 2. The meat should be kept at room temperature for at least one hour before grilling. Only then should the meat be lightly oiled on both sides and grilled as desired. 3. The grill must be well-heated to ensure the meat stays juicy inside. As soon as small "pools" of juices form on the surface of the meat, it's a sign that you should turn the steak over and cook it for the same amount of time on the other side. 4. Before cutting, let the meat rest for a few minutes and then season with salt and pepper.

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Grilled lamb with basil yogurt sauce

Grilled tender lamb from the gas grill meets a refreshing basil yogurt sauce ...a summery taste experience that combines Mediterranean lightness with spicy refinement. This recipe is perfect for convivial barbecues and, with its aromatic combination of herbs and yogurt, brings a delicate balance between hearty and fresh to the plate. Ingredients: 1 bunch of rainbow carrots 3 to 4 golden beets 6 lamb chops 1 medium red onion 1 lemon 2 tbsp oil 1 tbsp salt Dukkah – spice mix from the Middle East 2 tablespoons coarsely ground nuts (you can use almonds, pistachios or walnuts) 1 tablespoon coriander seeds 2 tablespoons white sesame seeds 2 tablespoons cumin seeds 2 tablespoons fennel seeds 2 tablespoons shredded coconut Basil yogurt sauce 15 basil leaves 130 ml thick yogurt 1 teaspoon salt 1 teaspoon freshly ground pepper preparation 1. To prepare the dukkah spice mix, toast the coriander, cumin, and fennel seeds. Then coarsely grind them. Add the nuts, white sesame seeds, and shredded coconut to the ground spice. 2. To prepare the sauce, combine the basil and yogurt in a small bowl. Season with salt and pepper and set aside. 3. Preheat the grill to 200 C. 4. Place the cleaned carrots on your plancha or griddle. Cut the beets and onion into wedges and layer them as well. Drizzle with 1 tablespoon of oil, ½ teaspoon of salt, and a little of the dukkah spice mix. Mix well and grill the vegetables for about 5-10 minutes until cooked through. 5. Once the vegetables are roasted, heat the grill and spray it with oil. Add 1 tablespoon of oil and 1 teaspoon of salt to the lamb chops. Brush the lamb chops with the dukkah spice mix and grill for a few minutes on each side. Cut the lemon in half and heat it as well. 6. Serve the roasted vegetables and grilled lamb chops with the sauce. Squeeze in some lemon juice and serve warm.

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