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.

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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.

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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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semolina porridge

Semolina porridge, fruity refined with fruit Preparation time: 5 minutes Preparation time: Preparation time: 10 minutes For 4 people Ingredients 300 grams of dried fruit 1 vanilla pod 4-5 tablespoons sugar 100 grams of soft wheat semolina 1 pinch of ginger powder 50 coconut flakes 1 L milk Screw-top jar or zipper bag preparation Finely dice the dried fruit. Halve 1 vanilla pod lengthwise and scrape out the seeds. Mix everything with the sugar, soft wheat semolina, ginger powder, and coconut flakes and transfer to a ziplock bag, a sealable container, or a screw-top jar. Bring the milk to a boil in a large saucepan on a gas stove. Stir in the semolina porridge mixture and simmer for 3–4 minutes over low heat until creamy. Remove the pan from the heat, cover, and let it simmer for another 5 minutes. Chef’s tip: You can replace some of the milk (150–200 ml) with coconut milk or cream; it tastes divine. Extra cinnamon sugar is also a nice touch. Photos © Daniela Haug; Recipes © Stevan Paul

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Grilled pineapple

Grilled pineapple with caramel sauce, ice cream and roasted almonds For 5 people Ingredients: For the caramel sauce: 200 g granulated sugar 150 ml whipped cream 50 ml water to drizzle over the sugar For the pineapple: 1 pineapple melted butter (if you use a pan instead of a grill) roasted almonds Vanilla ice cream (to taste) preparation For the caramel sauce To make the caramel, dissolve the sugar and a little water in a saucepan over medium heat. Once the color changes noticeably, add the cream and stir for a while until the caramel is completely dissolved. Allow the sauce to cool before serving. Save any unprocessed sauce, as it can be served with ice cream, for example. For the pineapple Peel and clean the pineapple, and cut it into approximately 1 cm thick slices. Make sure your grill is very clean so there are no bits of meat on it. Grill the pineapple slices on both sides at a relatively high temperature. If you're using a pan instead of the grill, you can brown the pineapple in butter. Pour the caramel sauce over the pineapple, add ice cream and toasted almonds, and enjoy!

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Buttermilk pancakes

Buttermilk pancakes with grilled fruits, lemon cream and orange syrup Pancakes: 250 g flour 1 tablespoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 tablespoon sugar 500 ml buttermilk 2 eggs Melted butter Syrup: 150 to 200 g sugar approximately 1000 ml 100% orange juice Cream: 150 g sour cream 250 g cottage cheese 2 tablespoons sugar (optional) Juice and zest of one lemon Serve: A few mint leaves Walnuts Pancakes 1. Sift flour, baking powder, baking soda, salt, and sugar into a large bowl. Pour in the buttermilk and whisk. Add both eggs and whisk until a smooth and even batter forms. Let it rest for a few minutes. 2. Heat the plancha to medium temperature and pour the pancake batter onto the heated plancha. Each pancake side should be cooked for approximately 1.5-2 minutes. 3. When does the pancake need to be flipped? It's easy to tell when it's ready—as soon as lots of small dimples form on the surface and the bottom is a nice golden color. syrup 1. Dissolve the sugar in a caramel saucepan over medium heat without stirring. 2. Add the orange juice and cook until the volume is reduced to about ¼ and a medium-thick syrup is formed. 3. Remember that the syrup will thicken slightly as it cools. Pour the syrup into a container and prepare it for serving. cream Whip cream with cottage cheese, sugar, zest and lemon juice until smooth and firm and let cool. fruit Stronger fruits for best taste (peaches, apricots, nectarines and pineapple) 1. Remove the stones from the peaches, apricots, and nectarines. Peel the pineapple and cut it into small cubes. 2. Grill the fruit on the hot plancha, chop roughly and sweeten slightly according to personal preference. Serve Spread the pancakes with lemon cream, add pieces of fruit, crushed nuts, a nice dose of orange syrup and a few mint leaves.

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Pancakes with blueberries and almond butter

Pancakes from the plancha with blueberries and almond butter For 1 dozen pancakes Preparation: 20 minutes Cooking time: +/- 25 minutes Difficulty level: ** For the almond butter 300 g fresh almonds ½ tsp cinnamon ½ tsp cardamom powder For the pancakes 2 eggs 140 g wheat flour 40 g sugar 6 g baking powder 1 pinch of salt 1 pinch of baking soda 15 cl buttermilk 60 g butter 125 g frozen blueberries 40 g fresh blueberries A little powdered sugar To prepare the almond butter: Place the almonds in the bowl of a food processor and pulse the processor to allow time for the almonds to cool between each blending cycle so they don't overheat. Blend for about 10 minutes until you have a smooth almond puree. Then add the cinnamon and cardamom. Chill. Separate the eggs and beat the egg whites until stiff peaks form. Combine the flour, sugar, baking powder, salt, and baking soda in a bowl. Add the two egg yolks and the buttermilk. Melt the butter and stir it into the batter. Add the frozen blueberries and whisk until evenly blended. Carefully fold in the egg whites. Melt a little butter on the plancha grill. When the grill is nice and hot, add a ladleful of batter and cook for 1 to 2 minutes. As soon as bubbles form on the surface of the pancakes, flip them and cook for a few more minutes until golden brown. Garnish the pancakes with fresh blueberries and dust with powdered sugar. Serve immediately with the almond butter!

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Dutch pancakes

Dutch-style pancakes with ice cream and maple syrup Ingredients: 5 large eggs (room temperature) 310 ml whole milk (room temperature) 1 tsp vanilla extract 170 g flour 3 tablespoons granulated sugar 1/2 tsp salt 1 tsp lemon peel 4 tbsp (60g) butter 2 peaches or plums, thinly sliced A few strawberries maple syrup Ice cream of your choice Powdered sugar to dust the pancakes 1. Preheat the grill to 200 C. 2. Place the cast iron pan into the Culinary Modular insert. 3. Combine all ingredients except the butter in a mixer and mix until a smooth batter forms. Make sure everything is well blended. Let the batter rest for 5 minutes. 4. Melt the butter in a hot pan. Swirl the pan to distribute the butter. Pour the batter into the center of the pan. 5. Bake the dough for 20 minutes with the lid closed. It will rise beautifully. 6. When the batter is cooked, remove the cast-iron pan and add the fruit on top. The pancake will likely shrink back into place. Dust with powdered sugar and drizzle with maple syrup. Add ice cream, if desired, and serve immediately.

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Squid with herb salad

Marinated squid with mixed herb salad For 6 people Preparation: 35 minutes Cooking time: 5 minutes Difficulty level: * For the marinade 1 kg baby squid 1 garlic clove 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 salads (rocket, lamb's lettuce...) 1 large bunch of 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 dry them with kitchen paper. To prepare the marinade, finely chop the garlic and chop the chili as finely as possible. Mix all the ingredients prepared so far and add the olive oil, soy sauce, fish sauce, lime and cane sugar. Add the squid and mix gently, cover with cling film and chill in the refrigerator for at least one hour. Meanwhile, prepare the salads. Wash the various lettuces. Pluck the herbs from the sprigs. Chop everything with scissors and place it in a large bowl. Then prepare the dressing by mixing all the ingredients. Turn on the plancha grill and wait until it's hot. Place the squid on the grill and drizzle with marinade. Cook for 5 minutes, turning regularly. Serve the seared squid with the herb salad and dressing.

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