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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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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