Grilled trout with summer salad

Grilled trout with light, fresh summer salad For 5 people Ingredients: For the fish: 5 fresh trout (or mackerel) salt, white pepper 1-2 lemons 2-3 tablespoons of sunflower oil For the salad: 2 handfuls of arugula 3 handfuls of mixed salad 2 oranges 1 grapefruit 1 handful of black olives (kalamata) 5-6 tablespoons of rapeseed oil 1 small tablespoon of Dijon mustard 2-3 tablespoons of wine vinegar 1 teaspoon honey 1 pinch of chili (optional) salt, white pepper preparation For the fish Score three diagonal slits on both sides of the fish, no more than 0.5 cm deep. Then season the trout with salt and pepper, drizzle with lemon, and lightly brush with oil. Preheat the grill to medium heat and grill the fish for 10-15 minutes, turning occasionally. The fish should flake easily from the bones but not be dry. For the salad Peel and slice the oranges and grapefruit. Place them in a bowl and add the olives, arugula, and lettuce. Mix the remaining ingredients together to make the dressing and season to taste. Mix everything together and adjust the seasoning as needed.

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Grilled bass in sauce vierge

Grilled bass in Mediterranean sauce Vierge Preparation time: 10 minutes Preparation time: 15 - 20 minutes For 4 people Ingredients 4 portions of perch (scaled and gutted) For the Sauce Vierge: 2 medium tomatoes 1 spring onion Juice of one lemon ¼ bunch of parsley 100 ml olive oil Salt to taste preparation For the sauce Wash and halve the tomatoes, remove the seeds and then cut the tomatoes into small cubes. Also wash the parsley and spring onions and chop them finely or cut them very finely. Mix everything together with the olive oil in a bowl and season with lemon juice and salt. For frying the fish Heat the plancha plate (contact grill plate). Pat the fish dry with some kitchen paper and then rub it with a little olive oil. Now fry the fish first on one side, then on the other for 7-8 minutes each. To serve, pour the sauce over the fish. Chef’s tip: You can add a tablespoon of grated ginger or some fresh mint to the sauce. The parsley can be replaced with dill and the salt with Nuoc Mam (a Vietnamese fish dipping sauce).

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Salmon steak with sesame crust

Salmon steak with crispy sesame crust Preparation time: 10 minutes Preparation time: 15 minutes For 5 people Ingredients 900 g wild salmon 2 tablespoons sesame seeds 2 tablespoons poppy seeds 2 tablespoons green anise seeds 2 egg yolks Olive oil as desired Table salt and white pepper preparation Buy a filleted, skinless salmon fillet from your fishmonger. Cut the fish into equal-sized pieces. Mix the sesame seeds, poppy seeds, green anise, salt, and pepper in a bowl. For the crust, mix egg yolk with 2 tablespoons of olive oil, 1 tablespoon of water, and seasonings and rub it onto one side of the fish. Then cover with the seeds. Fry the fish briefly on the unbreaded side and for about 10-15 minutes on the crusted side - either on a contact grill or on the grill - and serve with a slice of lemon or a little orange butter. Chef's tip The salmon tastes better when it is still a little pink on the inside.

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Spanish paella

Spanish paella - the Mediterranean classic Preparation time: 30 minutes Preparation time: 35 - 40 minutes For 6-8 people Ingredients 800 g long or short grain rice 1 pinch of saffron threads 6 chicken thighs, halved 1 piece of chorizo 16 shrimps 1 kg Bouchot mussels (blue mussels grown on ropes and nets) 1 onion 1 shallot 250 ml white wine 1 l chicken broth 500 g squid or squid, cut into strips 200 g frozen peas 6 artichoke hearts 1 lemon 1 bunch of green asparagus Olive oil to taste preparation Peel and finely chop the shallot and onion. Peel and slice the asparagus. Wash the remaining vegetables. Dice the bell peppers, halve the artichoke hearts, and drizzle with lemon juice. Halve the chicken thighs. Stir the saffron into the chicken broth. Slice the chorizo ​​and fry on both sides without any oil or fat. Discard any remaining fat. Salt the chicken pieces and rub them with a little olive oil. Fry in a paella pan over medium heat for about 10 minutes. When the chicken pieces are lightly browned, add the bell peppers, onion, shallots, and artichoke hearts; sauté for 5 minutes (this is a low-heat cooking method that allows the ingredients to release moisture). Add the rice and sauté for another 3 minutes. Deglaze with white wine (this will dissolve the pan juices) and add the stock. Add the squid strips, close the grill lid, and simmer over low heat for about 10 minutes, at a temperature of approximately 160°C. Add mussels, peas and asparagus pieces and then cook for another 10 minutes. Grill the prawns “a la plancha” (on the contact grill plate) and place them on the paella. Let it rest for about 5 minutes. Meanwhile, check if the chicken is ready. Serve the paella on plates with a lemon wedge. Chef's tip The rice turns out particularly well if there is a fingertip more chicken broth in the pot than rice.

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Wok with wheat, shrimp and crunchy vegetables

Wok dish with wheat, shrimp and crunchy vegetables For 4 people Preparation: 20 minutes Cooking time: +/- 10 minutes Difficulty level: * For the wok 200 g cooked wheat 50 g cashew nuts 100 g carrots 4 large mushrooms 12 king prawns ½ red onion 2 large leaves of kale 2 tbsp sesame oil For the sauce ½ red chili Juice of one lemon 2 tbsp soy sauce 1 tbsp liquid honey Heat the wok on the grill and roast the cashews until lightly golden brown. Reserve for later. Peel the onion and finely dice it. Finely dice the carrots. Wash and quarter the mushrooms. Wash the cabbage leaves and finely slice them. Heat the oil in a wok over high heat and fry the vegetables, stirring regularly. Meanwhile, prepare the sauce. Deseed the chili and chop it as finely as possible. Then mix it with the remaining ingredients. Add the wheat to the vegetables, pour over the sauce, and continue cooking for 1 to 2 minutes. Serve immediately.

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Shrimp à la Plancha

Shrimp à la plancha with teriyaki sauce Preparation time: 20 minutes Preparation time: 20 minutes For 4 people Ingredients: 16 shrimp For the teriyaki sauce: 100 ml Kikkoman soy sauce (green lid) 1 teaspoon grated ginger ½ garlic clove 50 ml rice wine vinegar (Mirin) 1 tablespoon brown sugar 1 teaspoon cornstarch (optional) preparation Teriyaki sauce: For the teriyaki sauce, add soy sauce, mirin and sugar to a pan and bring to a boil. Chop the garlic and ginger into very small, fine pieces and add them to the pan. Once everything has reduced by half, you can optionally add a little cornstarch dissolved in water. Fry shrimp: Peel the shrimp, leaving the head and tail intact. Heat the contact grill plate (plancha). Now coat the shrimp with the teriyaki sauce and fry the shrimp on each side for about 1-2 minutes. Serve the remaining teriyaki sauce on the plate with the shrimp to your guests. Chef’s tip: Soak the shrimp in the teriyaki sauce for 15 minutes before frying so that the flavor of the sauce is absorbed even better into the shrimp. Optionally, you can season the shrimp with a little Espelette or cayenne pepper before frying. This will make them taste even better.

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Grilled octopus

Grilled octopus with aromatic vegetables Octopus: 1 frozen squid Approx. 3 bay leaves Several peppercorns 1 teaspoon allspice Sugar Fermented vinegar Salt Garlic: 3 cloves of garlic approx. 700 ml vegetable oil Chickpeas: 3 capers 400 g cooked chickpeas 300 g boiled small potatoes 2 onions 1 teaspoon ground paprika Approx. 500 g peeled tomatoes spring onions a handful of flat-leaf parsley 3 tablespoons olive oil 8 cloves of garlic Squid broth (or water) 1 glass of white wine fermented vinegar (as needed) salt, pepper 1 bay leaf Honey (as needed) Octopus 1. Thaw the octopus in a large bowl. Pour the thawed excess water into a saucepan and add enough water. Add the spices and season with salt, vinegar, and sugar to create a slightly sweet and sour infusion, which you then bring to a boil. 2. Finally, add the squid to the boiling water and cook until tender. Allow approximately 40 to 50 minutes for this process. After this time, if you insert a wooden skewer into the thickest part of the tentacle, you should initially feel a gentle crunch, then the skewer should pass through easily. 3. Then you can take the squid out of the water and cut it into smaller portions, lightly oil it and season it with salt and pepper. Garlic Recommendation: Prepare a larger amount of garlic oil to keep in stock. You only need a few cloves of garlic for this recipe. The rest can be stored in a resealable jar, where the garlic will keep for several weeks. The advantage: Garlic prepared this way is much easier to digest. 1. Peel the garlic cloves and fry them slowly in a small pan with oil over medium-high heat. The garlic is ready after about 10 minutes, when it turns golden and soft. 2. You can then let the garlic cool in the pan and either use it immediately or store it for later use. chickpeas 1. Heat the olive oil in a pot and add the finely chopped onion and garlic. 2. Cut the pepper into smaller pieces, brush with oil and fry on the grill. 3. Add the ground paprika and tomatoes to the pot and continue frying for about 5 minutes. 4. Add the wine, wait until the alcohol has evaporated, then add the chickpeas, a little stock, salt, pepper, and bay leaves. Cook everything together for about 10 minutes. 5. Finally, add the roasted pepper, garlic and potatoes, season with salt, pepper, honey and vinegar and heat briefly. 6. When the chickpeas have cooled slightly, add the chopped spring onions and parsley. Serve leaf parsley Dried Serrano ham Slice the grilled squid and arrange the braised chickpeas, Serrano ham, and chopped parsley on the plate.

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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.

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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.

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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.

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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.

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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.

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