OUTDOORCHEF - GRILLCHEF 4SEASONS reading sample

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