RECIPES FOR PLANCHA AND GRILL GRID
Barbecuing over an open fire opens up a whole new world of culinary possibilities, combined with a unique taste experience. "Should I grill on the classic barbecue grill or the cast-iron plancha?" you may ask yourself. But who says it has to be either or? There are perfect recipes for both. Let yourself be inspired!
Corn on a skewer in a herb marinade
Ingredients (for 4-6 servings):
- 10 corncobs
- 10 tablespoons oliveoil
- Fresh rosemary
- Fresh thyme
- Fresh sage
- 1 garlic clove
- 1 pinch of salt
- Pepper
- 1 teaspoon Sambal Olek (if you want)
Preparation:
1. Cut the corn in half and cook in boiling salted water for about 20 minutes.
2. Clean and chop the fresh herbs.
3. Crush or press the clove of garlic.
4. Mix the herbs, garlic, oil, salt and pepper in a bowl.
5. You can add a teaspoon of sambal olek to add more fire to your dish.
6. Pour the herb marinade over the corn.
On your BOWL:
- Light the fire and place the grill on the barbecue.
- Grill the corn on the cob on the BOWL for about 10 minutes, turning frequently.
Crostini with Courgettes and Quinoa Tapenade
Ingredients (for 4-6 servings):
Crostini
- ½ Baguette in 12 bread slices
- 3 tablespoons of olive oil
- 1 small garlic clove
- 1 Courgette
- Herb marinade from the recipe above
- 200 g red quinoa
- 70 g black olives
- 1 chili pepper
- 2 tablespoons lemon juice
- A few herbs from the marinade if you like
- 2 tablespoons olive oil
Preparation:
Crostini
1. Cut the bread into slices about 1cm thick.
2. Mix the oil with the crushed garlic.
3. Brush the bread slices on both sides with the oil.
Courgettes
1. Cut the courgettes in half lengthways and cut into strips about 3 cm long.
2. Sprinkle them with a little salt and leave to soak, patting off the water after 10 minutes.
3. Meanwhile, prepare the herb marinade.
4. Place the courgettes in the herb marinade and leave to marinate for about 10 minutes.
Tapenade
1. Cook the quinoa as described above.
2. Chop the olives and chilli pepper and mix with the quinoa.
3. Add the oil, lemon juice and herbs.
On your BOWL:
- Light the fire and place the barbecue grill.
- Grill the crostini and courgettes on both sides, then place the courgette slices on the bread slices. Garnish with the quinoa tapenade.
Sausages in a dressing gown
Ingredients (for 4-6 servings):
- 12 mini sausages, alternatively veggie-sausages
- 2 puff pastry from the refrigerated shelf
- Mustard
- Tomato paste
- 3 egg yolks
Preparation:
1. Cut the puff pastry into squares about the size of the sausage.
2. Spread the lower quarters with mustard or tomato paste, as desired.
3. Meanwhile, grill the mini sausages on your BOWL.
4. Roll the mini sausages in the puff pastry, leaving the top sticking out.
5. Mix the egg yolks.
6. Brush the rolls with the beaten egg yolk.
On your BOWL:
- Light the fire and place the plancha and the grill.
- Grill the sausages.
- Grill the sausage rolls on the plancha, turning constantly, until they are golden brown.
French Toast
Ingredients (for 4-6 servings):
- 12 slices of bread (brioche or toast)
- 4 eggs
- 100 ml milk
- Maple syrup
- Butter
- Icing sugar
Preparation:
1. Whisk the eggs with the milk in a bowl about the size of a toast.
2. Cut the slices of toast in half diagonally.
3. Dip into the egg-milk mixture and leave to soak for about 1 minute.
On your BOWL:
- Light the fire and insert the plancha.
- Butter the plancha.
- Brown the slices on both sides.
- Serve in the classic way with maple syrup. Decorate with icing sugar or sprinkles.
Carribean Chicken Skewers
Ingredients (for 4-6 servings):
- 500g chicken breast
- Vegetables of choice (tomatoes, courgette, carrots, Onions, paprika…)
For the marinade
- 1 fresh mango
- 250g natural yoghurt
- Mint
- Salt
- Pepper
- Some olive oil
- Curry powder
Preparation:
1. Wash the chicken breast and vegetables well and cut into bite-sized pieces.
For the marinade
2. Peel, chop and purée the mango.
3. For extra freshness, you can leave a few bite-sized pieces for the skewers.
4. Chop the fresh mint and mix with the yoghurt, salt, pepper, curry powder, mango and olive oil.
5. Put the marinade in a bowl with the chicken and vegetables and leave to marinate for about 30 minutes.
6. Arrange the meat and vegetables on the skewers.
On your BOWL:
- Light the fire and insert the plancha.
- Grill until crispy while turning constantly.
