Hessian Roast Chicken with Apple Wine – Crispy and Juicy from the Oven

Hessian Roast Chicken with Cider – Juicy, Aromatic, and Perfect from the Grill or Oven. This traditional roast chicken combines regional Hessian cuisine with modern grilling enjoyment or oven preparation. Regular basting with cider and poultry stock keeps the chicken particularly juicy, while the skin becomes golden brown and crispy on the outside. Fresh apples, herbs like thyme, and a hint of lemon provide a fine, fruity note and a balanced aroma. Whether grilling in the garden, on the rack, or cooking comfortably in the oven – this cider chicken is a real highlight for everyone who loves classic recipes with a special taste.   Prep time: 20 minutes Cooking time: 50 minutes Serves 4 Ingredients 1 free-range chicken, at least 1.8 kg 1 kg apples (dessert apple e.g., Red Delicious) 50 g butter 1 bottle of cider 200 ml poultry stock 2 onions 4 shallots 1 bunch of various herbs (e.g., thyme, parsley) 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 approx. 240 °C or prepare the oven. If desired, briefly flambé the chicken in cider to intensify the flavor. Then rub the chicken with the lemon and stuff it with the herb bundle, one tablespoon of Guérande sea salt, and 2 generous pinches of pepper. Tie with kitchen twine to help the chicken keep its shape. Place the chicken on a rack or in a chicken roaster so that it cooks evenly from all sides. Place the butter flakes and apples around the chicken. Let the chicken roast for approx. 15 minutes, then drizzle it with poultry stock and cider. Repeat this process over the next 45-55 minutes until the roast chicken is perfectly cooked through and the skin is crispy. Chef's Tip During roasting, drizzle cider and poultry stock over the chicken several times with a small ladle to ensure the skin becomes nice and crispy. For extra crispy skin, place the chicken breast-side down first and turn it halfway through cooking.

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Bánh Mì – the Vietnamese sandwich with a crispy baguette

Bánh Mì – the Vietnamese sandwich with crisp vegetables and juicy chicken patties. This popular Vietnamese street food combines a crispy French baguette, savory chicken patties, and fresh vegetables for a unique taste experience. The creamy, slightly spicy mayonnaise meets crunchy cucumbers, carrots, radish, and aromatic fresh herbs like cilantro and mint. Prepared quickly on the grill, Bánh Mì is ideal for fast outdoor cooking, sociable barbecue evenings, or as a creative Vietnamese sandwich recipe with international flair.   For 4 people Preparation: 40 minutes Cooking time: +/- 5 minutes Difficulty: * For the pink mayonnaise 150 g mayonnaise 1 tbsp ketchup 1 tbsp tomato paste 1 pinch cayenne pepper 1 pinch ground pink pepper For the chicken patties 450 g chicken breast 1 egg 1 rusk For assembly 1 spring onion 1 tbsp chopped cilantro 2 crispy baguettes 1 cucumber 1 carrot ½ black radish 1 small bunch fresh mint For the mayonnaise, mix all ingredients well. Place the diced chicken breast, rusk, and chopped cilantro in a blender. Add the egg, season with salt, pepper, and a dash of soy sauce, and blend until a homogeneous mixture is formed. Lightly moisten your hands and take a small amount of the meat mixture. Form into small balls, gently flatten them, and shape into chicken patties. Continue until all the mixture is used. Set aside for grilling. Peel the carrots and black radish. Wash the cucumber. Cut the vegetables into fine strips. Slice the spring onion thinly. Preheat the grill and brown the chicken patties on both sides with a little oil for a few minutes until golden. Halve the baguettes lengthwise and cut them open. Spread both halves with the pink mayonnaise. Arrange the prepared vegetables and chicken patties side by side. Close the Vietnamese sandwich and serve immediately with fresh mint and a squeeze of lime.

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Sweet & Spicy Chicken Thighs: Recipe & Preparation

Marinated Sweet and Spicy Grilled Chicken Thighs – flavorful, juicy, and perfect for outdoor cooking.   These grilled chicken thighs impress with an intense sweet and spicy marinade made from chili, garlic, soy sauce, and lemon. Slow grilling makes the thighs particularly tender, allowing the flavors to develop optimally. Whether for a backyard barbecue or cooking at a campsite, this grilled chicken thigh recipe is easy to prepare, wonderfully aromatic, and a true highlight for all lovers of hearty outdoor dining.   Ingredients: 4 dried red chilies 4 cloves garlic 2 tbsp soy sauce 1 tbsp brown sugar or honey 1 tsp lemon juice 1 lemon 1 tsp cornstarch or all-purpose flour 1 tsp salt 1 tsp freshly ground pepper 1 tbsp oil 4 chicken thighs A handful of fresh cilantro leaves Preparation Marinade: 1. Blend the dried red chilies and garlic cloves with one tablespoon of water to form a paste. 2. Place a pan over medium heat and add the oil. Once hot, add the chili-garlic paste and sauté for about 1 minute until fragrant. 3. Now add soy sauce, lemon juice, salt, and brown sugar or honey. Stir everything well and pour in 125 ml of water. Bring the sauce briefly to a boil and let it simmer gently for 2 minutes to thicken slightly. 4. In a small cup, mix 2 tablespoons of water with the cornstarch and stir the mixture into the pan to further thicken the sauce to a creamy consistency. Chicken: 1. Place the chicken thighs in a large bowl and pour the prepared sweet and spicy marinade over them. Marinate the meat for at least 4 hours, ideally overnight in the refrigerator, so that the flavors can properly infuse and the meat becomes tender. 2. Preheat the grill (or oven) to 200 °C to cook the chicken thighs evenly and juicily. 3. Place the marinated chicken thighs in a suitable grilling pan, such as our robust cast-iron pan or a grill pan with insulating properties. 4. Cut the onion into large wedges and distribute them among the chicken thighs. Also, place thin lemon slices on the meat to add an aromatic note during grilling. 5. Grill the chicken thighs for 35 to 40 minutes, until golden brown all around and cooked through. You can brush the thighs with some marinade or honey in between to achieve a creamy texture and glossy glaze. 6. To serve, sprinkle the chicken thighs with fresh cilantro and serve with warm basmati rice or a fresh salad.

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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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Classic Chicken Sandwich

Classic Grilled Chicken Sandwich – Juicy, Crispy, and Full of Flavor A grilled chicken sandwich is always a good idea – especially when it combines juicy chicken breast meat, crispy bacon, and a perfectly fried egg. This classic grilling recipe delivers authentic BBQ flavor: the combination of direct and indirect heat keeps the chicken meat especially tender, while the grill provides smoky, roasted notes. A creamy mustard BBQ sauce adds a pleasant smoky spice to the chicken sandwich and perfectly rounds off the flavor. Whether you're grilling in the garden, outdoor cooking, or camping with a gas grill – this simple chicken sandwich recipe is quick to prepare and ideal for anyone who loves hearty grilled dishes with crispy components and juicy meat.   Ingredients: 2 toasties 1 corn-fed chicken breast fillet 2 eggs 1 pack bacon 4 tbsp mayonnaise 2 tsp coarse Dijon mustard 1 tbsp BBQ sauce EL spicy scrambled egg seasoning Olive oil Salt & freshly ground pepper Equipment optionally, Campingaz Culinary Modular cast iron griddle for the perfect grilling experience Preparation 1. Mix mayonnaise, coarse Dijon mustard, and BBQ sauce to create a flavorful sauce. 2. Fry bacon until crispy in the cast iron griddle and keep warm. 3. Grill the chicken breast fillet until crispy on both sides over direct heat on the hot cast iron grate, then move to the indirect side and cook until an internal temperature of 73 degrees is reached, to keep the chicken meat juicy. 4. Meanwhile, fry the fried egg in the cast iron griddle. As soon as the egg is in the pan, season immediately with the spicy scrambled egg seasoning. Fry the egg on both sides, according to taste. 5. Slice the chicken meat and season with salt and freshly ground pepper. 6. Cut toasties in half and lightly toast the cut sides on the grill. Then spread both cut sides with the mayonnaise mixture and layer from bottom to top with the fried egg, juicy chicken meat, crispy bacon, and some parsley for decoration. Place the top halves 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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Spareribs with Smoked Paprika

Spare Ribs with Smoked Paprika Tender grilled spare ribs with aromatic smoked paprika are the epitome of true BBQ indulgence. With this slow-cooked grill classic, you'll achieve exceptionally juicy spare ribs with a savory, homemade barbecue sauce that impresses with paprika, honey, and subtle smoky notes. Thanks to indirect heat and a sufficiently long cooking time, the spareribs become butter-tender and practically fall off the bone – perfect for the gas grill. Served with glazed corn on the cob, this recipe is ideal for long summer evenings, grill parties, or authentic low-&-slow BBQ. If you want to grill spare ribs like a pro, you'll find the perfect recipe here for intense flavor and a true BBQ feeling, whether in the oven, on the grill, or in a smoker.   For 4 people Preparation: 60 minutes Cooking time: 2.5 hours Difficulty: ** For the Barbecue Sauce 2 tbsp olive oil 1 clove garlic 1 onion 140 g tomato paste 2 tbsp tomato vinegar 2 tbsp liquid honey 10 cl poultry broth 5 cl red wine 2 tbsp Worcestershire sauce 1 tsp yellow mustard 1 small bunch of thyme 1 tbsp paprika (smoked) Salt and pepper For the Spare Ribs 4 corn on the cob with leaves 50 g soft butter 1 tsp smoked paprika Zest of one lime 1.5 kg ribs (Baby Back Ribs or Spare Ribs) Peel and finely chop the onion. Peel the garlic, chop it as finely as possible, and sauté both 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 canning jar, let cool, then refrigerate. It's best to prepare the BBQ sauce the day before so it can fully develop its flavor. Also prepare the spare ribs the day before. To do this, remove the silver skin covering the bone side of the ribs and score the fat layer crosswise. Place the ribs on a baking sheet or large plate, brush with the barbecue sauce, cover with cling film, and refrigerate overnight. Preheat the grill (gas grill or charcoal grill) over indirect, low heat. Wrap the spare ribs in aluminum foil and cook for about 1.5 hours (according to the popular 3-2-1 method, this is the first step of slow cooking). Then turn the ribs and continue grilling for another 1 hour. Remove the aluminum foil and let the ribs rest open for about 15 minutes, glazed with BBQ sauce. Prepare the corn on the cob: Carefully pull back the corn husks without completely removing them, and remove the silk threads. Cover the cobs with the husks again and place them in a water bath for about 15 minutes to prevent them from burning on the grill. Then drain thoroughly. Mix the soft butter with smoked paprika and lime zest to create an aromatic herb butter. Brush the corn on the cob with it and cook on the grill over medium heat for about 10 to 15 minutes. Turn regularly and brush with butter so they are nicely glazed. Serve the finished spare ribs (the spareribs are now tender and juicy), the glazed corn on the cob, and the remaining BBQ sauce together.

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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 Spareribs with BBQ Marinade and Aromatic Spice Blend   Preparation time: 20 minutes Cooking time: 60 minutes Serves 4 Ingredients 4 pounds pork ribs (spareribs or baby back ribs) 2 tablespoons paprika 2 teaspoons dried basil ½ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon ground red pepper ¼ teaspoon black pepper 2 sheets heavy-duty aluminum foil (approx. 24 x 18 inches), lightly sprayed with non-stick cooking spray 8 ice cubes 1 cup barbecue sauce ½ cup apricot jam 1 tablespoon brown sugar for a caramelized note Instructions Preheat the grill. Divide the pork ribs into sections of 4-6 ribs each. In a small bowl, mix paprika, basil, onion powder, garlic powder, red pepper, black pepper, and brown sugar. Season the ribs on both sides with this spice blend. Turn off one burner of the gas grill and place the ribs on the opposite side of the burner (indirect grilling). Alternatively, you can place the ribs on the warming rack. Place 4 ice cubes on the ribs to create a gentle steam that promotes tenderness. Close the grill lid to allow heat to circulate – ideal for charcoal or gas grills. Stir the barbecue sauce with the apricot jam and honey to create a sweet glaze and set aside. Grill the ribs over low heat for about 45–60 minutes, until the meat is tender and easily separates from the bone. Now place the spareribs in the grill basket and brush them generously with the barbecue-honey mixture. Grill the ribs for another 5-10 minutes, brushing them regularly during this time, until the glaze is caramelized and shiny.

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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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