GRILLCHEF 4 SeaSoNS Recipes for the gas grill bowl
GrillCHEF 4 seasons
© 2015 Fona Verlag aG, 5600 Lenzburg www.fona.ch Recipes Ueli Bernold (Grill-Ueli), andreas Bertsch, Volker elm, Martin Kranzler, Christine Minder, Hartwig schöberl, Bettina seitz, Jean-Maurice Zwahlen Layout FonaGrafik, Hiroe Mori Photos Recipes: andreas Thumm. Herbs and spices: Ivo Kuthan (pages 25, 26, 29, 30, 33), andreas Thumm (page 26/ginger), armin Zogbaum (pages 26/garlic, 33/onions). Halsundbeinbruch Film GmbH DKB Household switzerland aG Translation Trait d’Union Printing offizin andersen nexö, Leipzig ISBN 978-3-03780-566-4
Contents Preamble
8
salmon in maple syrup marinade
52
The fascinating gas grill bowl
9
salt-crusted trout
54
asparagus risotto
56
IntroduCtIon
SideS
The EASY FLIP funnel system brings you two barbecues in one
12
spring vegetables
58
safe barbecuing is more fun
13
Mushrooms and lemon grass kebabs
60
accessories
14
Produce Beef
16
Veal
17
Baked potatoes with herb sour cream
62
Potatoes with rosemary
64
Braided loaf
66
deSSertS
Pork
18
Rhubarb tart
68
Lamb
19
Pancakes
70
Rabbit
20
Chicken
21
Venison
22
Fish
23
Dates with herb cream cheese filling
74
Herbs and spices
24
apricots with raw ham
76
Puff pastry windmills
78
Vegetable muffins
80
scallop kebabs
82
sprIng Starter stuffed sausages
36
summer StarterS
Main courSeS Paella
Main courSeS
84
Quick-fried meat
38
summer pizza
86
sausages
40
Chicken breasts with plum and cream cheese filling
88
Chicken
42
stuffed loin of pork
90
Rack of lamb with oriental crust
44
Roast beef
92
Pork spare ribs with a beer and honey crust
46
almond-crusted double entrecote
94
stuffed fillet of pork
48
Roast loin of veal with apricot crust
96
Beef satay kebabs
50
Coconut coated prawns
98
salmon kebabs with cucumber ‘spaghetti’
100
Red deer venison roulades (involtini)
148
Trout fillets
102
stuffed zander
150
SideS
SideS
Mediterranean vegetables
104
aubergine gratin
152
Grilled cobs of sweet corn
106
Root vegetables from the grill
154
stuffed tomatoes
108
squash
156
Couscous from Provence
110
Red cabbage
158
Maize gratin
112
Lentils with vegetables
160
Tortilla with vegetables and mushrooms
114
Long-grain rice with herbs
162
Gnocchi pasta with cherry tomatoes and spring onions
116
Hot chestnuts
164
Ciabatta rolls
118
Focaccia
120
deSSertS Crema catalana (crème brûlée)
122
deSSertS Pear Tarte Tatin
166
Plum tart
168
stuffed baked apples
170
elder sabayon
124
Latte-Macchiato muffins
174
stuffed peaches
126
Cinnamon muffins
175
Fruit gratin
128
Chocolate roses
132
Raspberry roses
133
Lemon roses
134
Autumn
WInter StarterS Raclette cheese potatoes
178
Roulades with smoked breast of duck
180
Main courSeS Vacherin Mont-d’or cheese fondue
182
Tarte flambee with dried venison
138
Crown roast
184
Venison tartare crostini (toasts)
140
Turkey
186
Breast of duck à l’orange
188
StarterS
Main courSeS Venison burgers
142
salmon ‘cordon bleu’ in puff pastry
190
Rack of wild boar
144
Potato leek gratin
192
‘Rehbäggli’ roe deer topside
146
deSSertS Gingerbread roses with orange sauce
194
Kaiserschmarrn
196
Caramelized pineapple
198
ChIldren Main courSeS Chicken nuggets
202
Chicken wings
203
Meat balls
206
SideS snake bread
207
Cowboy potatoes
210
Carrot lollies
211
Index
212
the EASY FLIP Funnel sYstem BrIngs You tWo BArBeCues In one The heart of the oUTDooRCHEF gas kettle barbecue is
protective shield against damaging flare-ups and unpleasant
the EASY FLIP funnel, a perfect example of the innovative flair
smoke emissions. a single action is all it takes to switch
of the oUTDooRCHEF engineers. The EASY FLIP funnel
from direct to indirect grilling, cooking and baking: simply reverse
allows you to switch the heat distribution from direct to indirect in
the position of the EASY FLIP funnel.
a matter of seconds. at the same time, it acts as an intelligent Direct heat
Indirect heat
During direct grilling and cooking a high temperature is
During indirect grilling, cooking and baking the heat is
concentrated on the grid – creating, for example, a beautiful
distributed evenly in the enclosed barbecue kettle. Ideal, for
seared pattern on your steak.
example, for steaming vegetables or simmering a roast.
12
sAFe BArBeCuIng Is more Fun 6 If the grill has not been used for some time, check the
If you have opted for a gas grill you should learn how to use both
following first:
the grill and the gas fuel in a safe and responsible fashion.
are the gas conduits clear or are the openings perhaps
Step by step
blocked up by nests of insects?
1 Check that the gas bottle is properly connected.
are all the screws on the grill itself tightly screwed in?
2 Check for leaks and check the general state of the tube.
Does the ignition work? Maybe the battery needs replacing.
3 When lighting up the grill the lid must always be open.
Is there enough gas left in the gas bottle?
Do not lean over the grill when lighting it up.
We often forget that valves, controls and tubing are
4 always wear oven gloves when working at the grill.
subject to wear, so they should be constantly checked
5 Tip: when you have finished grilling, close the valve before
during the grilling season for leaks!
turning off the thermostat on the grill. This avoids the possible escape of gas if somebody turns on the thermostat
Caution
unnoticed.
only use gas bottles bought in your home country. neighbouring countries sometimes use other valves and cocks as well as different gas bottle connections.
1
2
3
5
5
13
sprIng tInglIng
35
sprIng
stuFFed FIllet oF pork Preparation
Main courSe
Marinate the dried apricots for at least 2 hours in the whisky. 1
fillet of pork of about 500 g
Make a 2 cm deep incision lengthwise in the pork fillet
dried apricots, about 60 g in total
and coat it with the coarse-grained mustard. Insert the marinated
20 g
whisky
apricots. Fold over the fillet, using toothpicks to secure it
30 g
coarse-grained mustard
as well as tying it round 4 or 5 times with meat thread or a shoe
15 g
meat spice
lace. Mix the meat spice in with the olive oil and marinate
20 g
olive oil
in the refrigerator for at least 4 hours.
10
Preheating 5 minutes on medium setting with the lid closed. Cooking Grill the fillet in the preheated grill for 20 to 25 minutes at 180 째C until the internal temperature of the meat reaches 58 째C. Remove the meat from the grill and allow to rest for 6 minutes until the internal temperature reaches 63 째C.
Accessories barbecue grid, gourmet check
Way of cooking grill
Funnel indirect heat
48
Lid closed
49
sprIng
rhuBArB tArt Preparation
deSSert
Peel the rhubarb and cut into 1 cm-sized pieces. Pastry dough
Whisk the cream, vanilla sugar and lemon zest into a firm, but not
250 g
cream
stiff, consistency. stir in the eggs gradually and mix in the
120 g
sugar
flour and baking powder after sieving. Cover the baking tray with
vanilla sugar
baking paper and fill with the pastry dough. smooth out the
zest of half a lemon
dough and spread the rhubarb onto it.
3g 3 220 g 3g 600 g
eggs
Preheating
white flour
5 minutes on medium setting with the lid closed.
baking powder
Cooking
rhubarb
For the topping: bring the butter, sugar, and milk to the boil
Topping
in the aroma pan and add the almond flakes. Remove the pan
100 g
butter
from the grill and put the lid on.
50 g
sugar
Place the rhubarb tart in the preheated grill and bake on the
30 g
milk
lowest level for 20 minutes at 220 째C. Pour on the topping and
40 g
flaked almonds
bake for a further 20 minutes. sprinkle on icing sugar and serve while still slightly warm.
icing sugar
Tip Garnish the rhubarb tart with mint leaves and cream.
Accessories barbecue grid, flavouring pan, perforated baking tray
Way of cooking bake
Funnel indirect heat
68
Lid closed
69
Index A
F
Cheese, Boursin 190
Cornflakes 98
almonds 68, 92, 94, 96, 126
Cheese, emmentaler 138
Couscous 110
Fennel seeds 54
amoretti 126
Cheese, Feta 80, 160
Crostini 140
Fish 52, 54, 84, 100, 102, 150, 190
amaretto liqueur 174
Cheese, fresh, 74, 78, 86, 174
Cucumber 100
Flan, vanilla 122
apple 170, 158, 186
Cheese, Gruyère 108, 112, 192
Curd 128
Focaccia 120
apple juice 186
Cheese, Mascarpone 174
Curry plant 24
Fondue 180
apricot 44, 76, 96
Cheese, Masgonzola 84
apricot, dried 48, 96, 170
Cheese, Mozzarella 152
asparagus 56, 58
Cheese, Parmesan 140
aubergine 104, 152
Cheese, Raclette 178
B Bacon 36, 76, 186 Basil 24, 102, 108, 110, 140, 152, 160 Beetroot 154 Berries 128 Bread, snake 207 Brioche 66 Burger, meat 142, 206
C Cabbage, red 158 Cabbage, turnip 58 Calvados 186 Capers 102, 120 Caramel 122 Carrot 90, 154, 160, 211 Celery, root 154
Fruit 128
d Dates 74
Cheese, sbrinz 140 Cheese, Vacherin Mont d’or 182 Chestnuts 164, 186 Chilli 24, 44, 82, 92, 120, 188, 190, 202 Chives 62, 74
Dill 27, 52, 62, 100, 102, 150
Garlic 27
Dough, puff 78, 166, 168, 180, 190
Garlic, wild 24, 58
Dough, bread 66, 118, 207
Ginger 27, 50, 188, 194
Dough, tarte flambée 138
Gingerbread spice 194
Dough, Focaccia- 120
Gnocchi 116
Dough, muffin- 80, 132, 133,
Gratin 128
134, 194
Chocolate 132, 170
Dough, pancake 70
Cinnamon 32, 175
Dough, pizza 86
Citrus fruits 32
Dough, cake, sweet 68
Cloves 27 Coating, beer 46, 90
e
Coating, honey 92, 96
egg 190
Coating, pumpkin seeds,
elderflower syrup 124
apricots 44
estragon 27
Coating, almonds, herbs 94
g
h Ham, country smoked 78 Ham, smoked 76, 82, 86 Hazelnuts 132, 168
J Juniper 32
l Laurel 27, 158
Coating, almonds, apricots 96
Leek 192
Cocoa 174
Lemon 54, 134, 170
Coconut 98, 133, 170
Lemon grass 32, 60
Coffee 174
Lentils 160
Corn 112
212
m
o
Potato 62, 64, 114, 178, 192, 210
sultanas 186 sweetcorn 106
Marjoram 28, 58, 60
olive 54, 102, 110, 120, 160
Prawn 82
Maple syrup 52, 70
olive oil 188
Pumpkin seeds 44
Marinade, chicken 203
omelette 196
Meat, duck 188
onion 32, 84, 104, 116, 138, 150, 160
Meat, duck, smoked 180
orange 42, 54, 188, 190,194, 198
Meat, venison 142, 148
oregano 28, 94, 106, 108, 152, 162
Meat, veal 96 Meat, lamb 38, 44 Meat, chicken 38, 42, 84, 888, 202, 203 Meat, roe deer 142, 146 Meat, beef 38, 50, 92, 94, 206 Meat, pork 38, 46, 48, 90, 184, 206 Meat, dried, venison 138, 140 Meat, turkey 186 Meat, wild boar 144 Melon 86 Mint 28, 44 Mushrooms 58, 60, 114, 142 Muffin 80, 132, 133, 134, 174, 175, 194 Mussels, scallops 82 Mussels, common 84
r
t Tarte flambĂŠe 138
Raspberries 126, 133
Tarte-Tatin 166
Rhubarb 68
Thyme 31, 42, 54, 102, 110, 120, 142,
Rice 56, 84, 162
p
Roast beef 92
Paella 84
150, 154, 160, 162 Tomato 84, 86, 104, 108, 110, 112, 116,
Rosemary 31, 42, 64, 92, 96, 104, 114,
Pancakes 70
120, 142, 152
Paprika 28
sabayon, elderflower 124
Parsley 28, 62, 92, 116, 150, 156, 162 Parsnip 154 Passion fruit 198
Vanilla 31, 122, 128, 168, 174, 198
sage 31, 42, 150
Vegetables, yellow root 154
salt crust, fish in 54
Pear 148, 166
sauce, orange 194
Peperoncino see chilli
sauce, sour cream 100
Pepperoni 84, 102, 104, 112, 114
sausage 36, 40
Pepper 28
sesame seeds 100
Pepper, ground 28
shallots 32
Peppers, sweet 82, 102, 104, 112,
shrimp 84, 98
114
spinach 80, 88
Pineapple 198
sprouts, Brussels 180
Plum, prune 36, 88, 168
squash 156
Pizza 86
squash seeds 44
Polenta 112
(see also pumpkin seeds)
213
V
saffron 31, 84 salt 31
Peach 50, 126
Tomato, dried 80 Tomato puree 110
s
Pear roll stuffing 148
140, 152
W Whisky 48
Y Yoghurt 194
z Zucchini 104, 112, 114
The new barbecue cook-book GRILLCHEF 4 Seasons will turn you in no time into a gas grill bowl CHEF. In addition to both simple and sophisticated recipes adapted to the rhythm of the seasons you will discover tips and tricks for all types of barbecuing. The new GRILLCHEF contains the answers to many of your questions. Embark on an adventure full of fun as you leaf through a wealth of appetizing and seasonal barbecue ideas.
ISBN 978-3-03780-566-4