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Various

Garlic rolls, olive oil and lemon dressing, puffed potatoes, ...

Garlic rolls (4 people)

Ingredients:

- 1 French bread

- 2 garlic cloves

- salt

- 4 tbs minced spices (fresh)

- 150 g butter

Preparation:

Cut the French bread in slices of about 3cm. Pay attention! Do not cut till the end of the slice, but stop about 2cm before. After this, squeeze the garlic cloves and mix the garlic with a tsp of salt and the spices. Mix the whole in the butter which you will then spread in the grooves of the bread. Thereupon, take a big piece of aluminium foil and wrap it around the bread. Subsequently, put the wrapped French bread on the barbecue for 15 minutes. After about fifteen minutes, take the bread out of the aluminium foil and grill it again for ten minutes at the edge of the barbecue. You need to keep turning the French bread, continuously.

Variations:

You can also fill your bread with anchovy butter (150 g butter and 1 tube of anchovy paste), spiced butter (150 g butter, 1 cup mixed minced spices and salt) or tomato butter (150 g butter, 1 small can of tomato paste, salt and chilli powder).

Potatoes in peel (6-8 people)

Ingredients:

- 8 to 16 potatoes

- 250 g spiced butter

- salt - oil

Preparation:

Wash the potatoes in cold water and dry them. Lay the potatoes on their flat side, make a cross in them and rub them in with salt. After that, wrap each potato in a piece of aluminium foil which you greased with oil beforehand. Subsequently, put the wrapped potatoes on the barbecue for about 45 minutes and turn them over a couple of times. Take the potatoes off the flame when they are done. Tear open the foil and spread some spiced butter on each potato.

Roasted corncobs (4 people)

Ingredients:

- 4 corn cobs

- salt, pepper

- 1 tbs oil

- 4 tbs butter

Preparation:

Take off the leaves and threads of the fresh corn cobs and cook them in salty water for 15 minutes. Thereafter, dry thoroughly the boiled corn cobs or the corn cobs from a can. Mix the oil with the salt and the pepper and spread it on all sides of the cobs. Grill the corn cobs for 10 to 15 minutes on a skewer right above the flame. Turn the skewer continuously and spread the corn cobs regularly with spiced oil. Eventually, lay the corn cobs on plates and serve them with butter. This can be spread on them while they are being gnawed off.

Filled pepper rolls (4 people)

Ingredients:

- 3 slices of bread without crust

- 1 onion

- 4 red peppers

- 350 g mixed minced meat

- salt, pepper and paprika powder

- 8 slices of bacon

Preparation:

Soak the slices of bread in lukewarm water. Peel and chop the onion. Cut the peppers in half, clean and wash them. After this, squeeze the soaked bread very well and mix it with the chopped onion and the minced meat. Add pepper and salt to taste. Take the meat mixture and make 8 rolls of about 8 cm each. Subsequently, roll each meat roll in half a pepper. Sprinkle the bacon with the chilli powder, wrap each pepper roll in a piece of bacon and pin everything together with a toothpick or a piece of thread. Grill the rolls on moderate flame on the barbecue for about 15 minutes. Do this by continuously turning them.

Mangosalsa

Ingredients:

- 4 mangos

- 1 red pepper

- 1 shallot

- 1 tsp fresh minced ginger

- 2 tsp fresh minced coriander

- 1 tbs brown sugar

- 60 ml olive oil

- the juice of 1 lime

Preparation:

Peel the mangos and the shallot and cut them into small pieces. Chop also the red pepper. Mix all the other ingredients and pour this blend over the mangos. Cover everything and put it in the fridge. The mango salsa must be served cool.

Olive oil and lemon juice dressing

Ingredients:

- 30 ml lemon juice

- 75 ml olive oil

- salt and black pepper from the grinder

Preparation:

Mix everything and season to taste.

Guacamole

Ingredients:

- 1 ripe avocado

- the juice of half a lime

- 1 green chili pepper (finely minced)

- 1 tomato (cut into pieces)

- 1 shredded clove of garlic

- pepper, salt

Preparation:

Cut the avocado in half, remove the seed and spoon out the pulp. Mix the avocado with the remainder of the ingredients and squash it to almost a smooth paste. Adjust the taste with pepper and salt. Serve with tortilla chips.

Mushrooms with scallots (4 people)

Ingredients:

For the brochettes:

- 16 chestnut mushrooms

- 16 scallions

For the marinade:

- 60 ml olive oil

- 120 ml soy sauce

- 240 ml white wine vinegar

- 12 red peppers

- 4 small shallots

- 2 coffee spoons of chili powder

- 8 tbs nutmeg

- 8 tbs cinnamon powder

- 1 coffee spoon salt

Preparation:

Chop the shallots, chive and peppers so that they easily fit in the blender. Mix them together with the remainder of the ingredients and make a marinade of them. Remove the stems from the mushrooms and cut the shallots into pieces of about 6 cm.

Make 4 brochettes with the mushrooms and the shallots and let them marinade for about one hour.

Roast the brochettes for a good 6 minutes and serve.

Tortilla with zucchini and melted goat cheese (4 people)

Ingredients:

- 4 tortillas

- 200 gram goat cheese

- 1/2 courgette

- 1 red onion

- 15 g fresh coriander

- 4 tbs extra virgin olive oil with garlic and chili powder

Preparation:

Cut the goat cheese, the courgettes and the red onion into thin discs.

Distribute the goat cheese, the courgettes and the onion rings over the bottom half of the tortillas (possibly, this can also be completed with tomato discs and red and green peppers).

Spice with chopped coriander.

Fold the tortillas.

Spread the tortillas on both sides with olive oil.

Immediately, put the tortillas on the grill until the cheese is melted and then on the barbecook® griddle (or a leaf sheet of aluminium foil) and grill the tortillas for about 5 minutes until they are crunchy brown.

Dress possibly with some guacamole or hot salsa.

Quesadillas (4 people)

Ingredients:

- 4 tortillas

- ¼ cup cut sweet onions

- ¼ cup cut green peppers

- ¼ cup cut red peppers

- ¼ cup cut tomatoes

- ¼ cup cut avocados

- 2 tbs. minced fresh coriander

- 2 tbs. minced fresh chive

- ¼ cup black olives

- 1 cup peeled shrimps

- ½ cut grated Cheddar cheese

- ¼ cup sour cream

Preparation:

Pre-heat the barbecue on a low flame.

Spread a tbs of salsa over half of each tortilla.

Dress with cut onions, green pepper, red pepper, tomato, coriander, chive, avocado, olives and shrimp.

Sprinkle with cheese and fold the tortillas so that the filling is wrapped.

Grease the grill lightly and place the tortillas directly on the grill.

Grill until the cheese is melted and the tortillas have crusty brown grill stripes.

Grilled Mexican onions (6 people)

Ingredients:

- 6 big slices of onion (2 cm thick)

- 2 tsp olive oil

- 1 soup-ladle Mexican spices mix.

Mexican spices mix:

- 2 soup-ladles chili powder

- 4 tsp chive powder

- 2.5 tsp onion powder

- 2 tsp cumin

- 1.5 tsp minced fresh oregano

- 0.75 tsp cayenne pepper.

Preparation:

Rub the slices of onion with oil and sprinkle both sides with the Mexican spice mixture. Roast the slices for about 15 to 20 minutes on a medium flame until they are tender. Turn over the onion just once while roasting.

Chicken and beef saté with peanut sauce

Ingredients:

For the satés:

- beef fillet and chicken fillet for 4 portions

- 1 tbs minced ginger

- 1 onion, cut

- 4 cloves of chive

- 1 cup soy sauce

- 1 tsp sambal or 1 chili pepper

- 1 juice of 1 lime

- 2 tbs sugar

- ½ coffee spoon cumin

- 2 tbs sesame oil

For the peanut sauce:

- 100 gram 'normal' peanut butter

- 3 tbs ketjap manis

- 1 tbs vinegar or lemon juice

- 7 tbs water

Preparation:

Preparation of the peanut sauce:

Mix ketjap, peanut butter, water and vinegar (or lemon) in a skillet and warm it up on a high flame. Stir the blend until it is a thin, granular sauce.

Set the sauce on a low flame and stir till it becomes a smooth blend. Add water to the sauce if needed. Let it boil for a little on a low flame. Take the pan off the flame and stop stirring. If some grease floats to the surface, spoon it off, add a little bit of water and let it cook again a little longer.

Preparation satés:

Soak the bamboo skewers in water for some hours in order to prevent the skewers from burning while frying.

Take off the grease from the beef and chicken meat. Cut into 7 or 8 cm long slices, one centimetre thick.

Mix the remaining ingredients into a creamy compound. Immerse the meat in the marinade and let it marinade for at least an hour..

Poke the meat lengthwise on the bamboo skewers and put them on a hot barbecook® grill. Bake on both sides for 2 to 3 minutes until the meat is done. So now and then, while cooking, you can rub in some marinade in the meat.

Serve the satés with peanut sauce.

Spizy Turkish bread (4 people)

Ingredients:

- Turkish bread

- ½ jar sun-dried tomatoes in oil

- 10 cl olive oil

- 1 tsp chili powder

- black pepper, sea salt

Preparation:

Mash the sun dried tomatoes and mix them with olive oil, chilli powder and black pepper. Spread this mixture on thickly cut Turkish bread and roast for about 5 minutes on the barbecue. Turn them halfway the cooking time. At the end, sprinkle some sea salt over them.

Easy recipe for fantastic herb butter!

Ingredients:

- 1 packet of butter (at room temperature)

- 1 bunch of parsley

- 5 cloves of garlic

- herb mix for meat

Preparation:

Mix the butter, the chopped parsley and the pressed garlic cloves in a medium-sized dish. Season it with the herb mix. Let it rest in the fridge and it is ready. Delicious with French bread or a piece of meat.

Pumpkin soup (serves 4)

Ingredients:

- 600 g pumpkin (diced)

- 1 carrot (diced)

- 2 potatoes (diced)

- 1 finely chopped onion

- 1 sprig finely chopped celery

- 100 ml whole milk

- 2 l water

- 3 chicken stock cubes

- butter

- salt and pepper

Preparation:

Melt the butter and saute the onion it it. Add carrot, potatoes and pumpkin, and cook for a few minutes. Then add the water and the stock cubes, and bring everything to a boil. Allow to cook for 20 mintes and then mix the soup. Add the milk and season to taste with salt and pepper.

Bengali stew

Ingredients:

- 5 potatoes

- 1 eggplant

- 350 g pumpkin (or carrots), diced

- 450 g peas (frozen or fresh)

- 2 finely chopped chili peppers

- 1 tbsp sunflower oil

- 1 tsp mustard seeds

- 1 tsp anise side

- 1 tsp cumin powder

- 2 tsp cane sugar

- 2 lemons, quartered

- 3 bay leaves

- 6 dl water

- butter

- salt and pepper

- parsley

Preparation:

Melt the butter and add the mustard seeds, chili peppers and bay leaves. Stir in cumin and anise seeds as soon as the mustard seeds stop sizzling, and then add the diced potatoes. Stir for 5 minutes until the potatoes turn slightly brown. Then add the pumpkin (or carrots) and eggplant. Cook for 5 minutes, stirring all the time. Add water and peas, and let everything simmer gently for 15 minutes. Stir in the sugar. Cook until all vegetables are soft and the sauce becomes thick. Season to taste with salt and pepper, and garnish with lemon wedges and parsley.

Grilled baby artichoke with nut dressing (serves 4)

Ingredients:

- 4 baby artichokes

- 3 tbsp walnut oil

- 1 tbsp white wine vinegar

-1 tbsp honey

- 1 tbsp chopped walnuts

- 1 tsp truffle oil

- 1 tsp mustard

- salt and pepper

Preparation:

Blanch the artichokes in boiling water for 5 minutes and thread onto skewers. Mix all other ingredients for the dressing. Grill the artichokes and serve with the dressing.

Fresh tortilla (serves 4)

Ingredients:

- 6 eggs

- 3 spring onions, cut into rings

- 1 cm ginger, minced

- 1 tsp sesame seeds

- 2 tbsp sesame oil

- salt and pepper

Preparation:

Beat the eggs with a spoon and stir in the spring onion, ginger, sesame seeds, salt and pepper. Heat the sesame oil in a pan on the induction hot plate of the barbecook® Hercules. Fry the eggs on both sides in the pan.

Mango salad (serves 4)

Ingredients:

- 2 mangoes, cut into strips

- ½ Chinese cabbage, cut into strips

- 1 red pepper, minced

- 1 peeled cucumber, cut into strips

- ½ red onion, cut into rings

- 2 tbsp Thai basil

- 2 tomatoes, cut into chunks

Preparation:

Thoroughly mix all ingredients.

Turmeric rice (serves 4)

Ingredients:

- 3 bags of rice

- juice of 1 lemon

- fresh coriander

- 2 tsp turmeric

- salt, pepper

Preparation:

Boil the rice bags in salted water. Allow to cool down a little. In a large bowl, mix the boiled rice with lemon juice, turmeric, salt and pepper. Garnish with fresh coriander.

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