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Recipe: 4 pieces of eggs L 2 tbsp butter 3 tablespoons cream ¼ red bell pepper, chopped 1 small onion, chopped 6 slices of beef brisket 1 spring onion 3 tablespoons Smokey mustard sauce by Marcel 2 tbsp “Potatoes” from cookandgrill Preparation: Whisk eggs with cream and potato seasoning in...
First remove tendons and skins. Mix the Wild Classic Rub from cookandgrill with the rapeseed oil and rub it into the leg of venison. Then grill indirectly in the roasting basket in the preheated grill at 160°C up to a core temperature of 54°C. Repeatedly brush with the previously heated...
Heat the grill to 160°C, prepare the grill pan for indirect grilling. Halve the potatoes, mix with the olive oil and spread on the grill pan. When the potatoes are done (about 45 minutes) add the kalamatas, tomatoes and herbs. TIP: for that extra pep - some Szechuan pepper from...
