Christmas recipes from the barbecue}

Put a festive and tasteful Christmas dinner on the table, served directly from the plancha. With these recipes you are guaranteed to put stunning dishes on the table that will be talked about for a long time.

 

Starter

Scallops in the shell with truffle butter

Ingredients

  • 8 fresh scallops in the shell (2 per person)
  • 80 g unsalted butter (room temperature)
  • 40 g truffle tapenade
  • Salt and pepper

Method

  1. Carefully open the scallops and remove everything except the white scallop meat. Rinse briefly under cold running water.
  2. Pat the scallops completely dry with kitchen paper.
  3. Mix the butter with the truffle tapenade until smooth.
  4. Heat the grill/plancha well and grill the scallops briefly on one side until golden and lightly crisp. Season with salt and pepper.
  5. Place two scallops back into each shell and top with a slice of truffle butter.
  6. Serve immediately and enjoy.

Bruschetta with burrata and figs

Ingredients

  • 4 slices of bruschetta bread or baguette
  • 2 burratas
  • 1 garlic clove
  • Fresh basil
  • Extra virgin olive oil
  • Coarse sea salt
  • Freshly ground black pepper
  • Fresh figs

Method

  1. Drizzle the bread with olive oil and lightly rub with the garlic clove.

  2. Toast the bread on both sides on the plancha for about 2 minutes, until golden.

  3. Quarter the figs and warm them briefly until soft and heated through.

  4. Spread the burrata over the warm bruschetta and drizzle with olive oil. Season with pepper and coarse sea salt.

  5. Top with the warm figs.

  6. Garnish with fresh basil and serve immediately.

Main

Oriental-style chicken thighs

Ingredients

  • 1 kg chicken thighs

  • Garlic powder

  • Onion powder

     

  • Smoked paprika powder

  • Chicken seasoning

  • Olive oil

  • Soy sauce

  • Sweet soy sauce (ketjap manis)

  • 3 handfuls cashews

  • 4 spring onions

  • Black sesame seeds

  • Salt and pepper

Method

  1. Marinate the chicken thighs with olive oil, garlic powder, onion powder, smoked paprika, chicken seasoning, salt and pepper.

  2. Grill the thighs whole until nicely browned. After about 10 minutes, slice into strips and return to the plancha/grill to finish cooking.

  3. When almost done, drizzle generously with soy sauce and ketjap manis. Let it caramelize for a lightly sweet, crispy glaze.

  4. Finely slice the spring onions and stir-fry briefly with the chicken. Add the cashews so they toast lightly as well.

  5. Finish with black sesame seeds and a pinch of sea salt flakes

Roasted Pumpkin with Honey, Thyme and Feta

Ingredients

  • 1 butternut squash

  • 2 tbsp olive oil

  • 2 tbsp honey

  • 1 tsp dried thyme

  • 100 g feta

  • 30 g walnuts

  • Salt and pepper

  • Optional: a few drops of lemon juice

Method

  1. Halve the squash, remove the seeds, and slice into wedges or half-moons about 1–1.5 cm thick. You can leave the skin on.

  2. Toss with olive oil, honey, thyme, salt and pepper and let it sit briefly.

  3. Grill directly on the plancha for about 4–5 minutes per side, until tender with nice grill marks.

  4. Remove from the plancha, crumble feta over the top and sprinkle with roughly chopped walnuts.

  5. Optional: add a few drops of lemon juice for freshness.

Dessert

Grilled pineapple with liqueur and vanilla ice cream

Ingredients

  • 1 fresh pineapple

  • 50 g sugar

  • Juice of 1 lemon

  • Liqueur of choice (e.g., Cointreau or Amaretto)

  • Vanilla ice cream

Method

  1. Peel the pineapple, cut into quarters and remove the hard core.

     

  2. Mix sugar with lemon juice and a splash of liqueur. Marinate the pineapple for at least 1 hour.

  3. Grill the pineapple quarters on a hot plancha for about 3 minutes per side, until lightly caramelized.

  4. Slice and serve warm with a generous scoop of vanilla ice cream.

  5. Serve immediately.

Chocolate puff pastry bites (Pizza oven)

Ingredients

  • 1 sheet puff pastry (thawed)

  • 3 tbsp chocolate spread (to taste)

  • 1 egg, beaten

  • Icing sugar (optional)

Method

  1. Preheat the pizza oven to about 200°C.
  2. Roll out the pastry on a lightly floured surface and trim into a rectangle if needed.
  3. Spread the chocolate evenly over the pastry, leaving about 1 cm around the edges.
  4. Roll up tightly from the long side.
  5. Slice into rounds about 1.5–2 cm thick.
  6. Place on the pizza stone and brush the tops with beaten egg.
  7. Bake for 10–15 minutes until puffed and golden brown.
  8. Let cool slightly and dust with icing sugar if desired.