Recently got a new barbeque with half Plancha and half BBQ.
Got it as a matter of convenience because the missus and the little one arrives at home starving after a days work and they aren't willing to wait for the Weber's charcoal to be ready etc before I start grilling. So I bit the bullet and got this baby - not a Weber though because Weber gas BBQ's are bloody expensive in France!
So I obviously had to test it. This was my first time grilling on a plancha - I've seen it done before but it is not something I grew up with or anything.
So on the menu was the following:
Mushrooms, broccoli, green and red pepper strips, fried in olive oil
Seared Tuna steak
Pork Rashers
Sardine fillets
Steak
Tomato and goats cheese Hamburger.
I got a little bit of everything just to test the contraption.
First I put some olive oil into a vaporiser - to be able to spritz the plancha with oil where I want it.
Started with the Tomato hamburger. The idea is to use different types of tomato's eg heirloom, normal, green and purple tomatoes but since it was a Sunday I just got normal red ones from the Supermarket.
Spritzed the oil and put the sliced tomatoes on and seasoned - turned them and then I put the sliced goats cheese on the plancha. When the tomato was ready one the other side the goats cheese was just starting to melt so I constructed the burger - One slice tomato, one slice cheese, tomato, cheese and then last slice of tomato.
This was served as an aperitif.
Then on when the mushrooms, brocolli and sliced peppers. Got it to almost ready and whipped it of. Then the pork rashers went on and when they were over to the BBQ side they went. Then the sardine fillets went on - I don't particularly like them since we used them as bait for fishing in South Africa - but the missus loves them so who am I to say no. When they were nice and crispy on the skin side they were flipped - which I think was a mistake, should just have kept them like that - they are so thin they cook through in a flash and the turning just broke them up a bit.
Then on went the tuna steak and beef steak. Both got a quick sear and when they were medium rare off they went and soon we were sitting at the table.
Everything went into a pig curved plate with the veg on the inside and with balsamic vinegar drizzled over and again spritzed with olive oil. The sardines also got a drizzle of balsamic. The nice thing about this is that all the juices of the different meats run to the middle and the veg have a mixed taste, but everything else have their own flavours.
Was a great first run for the BBQ - to keep the tastes of all the food being grilled on the same BBQ from mixing the plancha is sprayed with white vinegar in a spritz bottle and the plancha is scraped clean with a spatula.
Here are the pics.
http://1drv.ms/T6Vmkp
Cheers
Got it as a matter of convenience because the missus and the little one arrives at home starving after a days work and they aren't willing to wait for the Weber's charcoal to be ready etc before I start grilling. So I bit the bullet and got this baby - not a Weber though because Weber gas BBQ's are bloody expensive in France!
So I obviously had to test it. This was my first time grilling on a plancha - I've seen it done before but it is not something I grew up with or anything.
So on the menu was the following:
Mushrooms, broccoli, green and red pepper strips, fried in olive oil
Seared Tuna steak
Pork Rashers
Sardine fillets
Steak
Tomato and goats cheese Hamburger.
I got a little bit of everything just to test the contraption.
First I put some olive oil into a vaporiser - to be able to spritz the plancha with oil where I want it.
Started with the Tomato hamburger. The idea is to use different types of tomato's eg heirloom, normal, green and purple tomatoes but since it was a Sunday I just got normal red ones from the Supermarket.
Spritzed the oil and put the sliced tomatoes on and seasoned - turned them and then I put the sliced goats cheese on the plancha. When the tomato was ready one the other side the goats cheese was just starting to melt so I constructed the burger - One slice tomato, one slice cheese, tomato, cheese and then last slice of tomato.
This was served as an aperitif.
Then on when the mushrooms, brocolli and sliced peppers. Got it to almost ready and whipped it of. Then the pork rashers went on and when they were over to the BBQ side they went. Then the sardine fillets went on - I don't particularly like them since we used them as bait for fishing in South Africa - but the missus loves them so who am I to say no. When they were nice and crispy on the skin side they were flipped - which I think was a mistake, should just have kept them like that - they are so thin they cook through in a flash and the turning just broke them up a bit.
Then on went the tuna steak and beef steak. Both got a quick sear and when they were medium rare off they went and soon we were sitting at the table.
Everything went into a pig curved plate with the veg on the inside and with balsamic vinegar drizzled over and again spritzed with olive oil. The sardines also got a drizzle of balsamic. The nice thing about this is that all the juices of the different meats run to the middle and the veg have a mixed taste, but everything else have their own flavours.
Was a great first run for the BBQ - to keep the tastes of all the food being grilled on the same BBQ from mixing the plancha is sprayed with white vinegar in a spritz bottle and the plancha is scraped clean with a spatula.
Here are the pics.
http://1drv.ms/T6Vmkp
Cheers
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