CHRISTMAS MENU ON THE BOWL
Christmas roast kissed by flames
For many, a braising roast in the oven is one of many Christmas traditions. We put a lot of love into the hour long preparation and every family has their own unique recipe, which makes the crust extra crispy and the meat incredibly tender.
What if you could spend time by the fire instead of the kitchen? We decided to give it a try and prepared this year's Christmas menu on the BOWL.
Grilling on plancha and grid
Highly motivated, we remove the all-weather cover from our BOWL and light the fire while the vegetables are being diligently prepared in the kitchen. The plancha is up to temperature in no time and the barbecue can begin!
Main course: Potato medallions with roast beef and vegetables
Ingredients (for 4-6 servings)
- 1.2 kg roast beef
- 800 g potatoes (floury cooking)
- 2 eggs
- 1 small carrot
- 1/4 tuber of celery
- 1/2 butcher's onion
- butter
- 1 tablespoon flour
- Baby carrots
- Celery
- Kalette
Preparation:
Cook the unseasoned roast beef sousvide for 24 hours at 54 degrees in a water bath.
Prepare the dough for the potato medallions:
- Wash the potatoes, cover and cook in boiling water until soft.
- At the same time, chop the small carrot, celery and butcher's onion.
- Drain the potatoes, peel and mash while still hot or press through a potato ricer.
- Add 2 egg yolks and 1 tbsp flour, season with salt, pepper and nutmeg and knead to a uniform mass.
- Form a roll from the mixture (approx. 6 cm in diameter) and then cut into 1-1.5 cm thick slices.
Prepare the vegetables:
- Cut baby carrots and celery into bite-sized portions and blanch for 2-3 min.
- Wash and peel the kalettes only
On the BOWL:
- Stoke the fire, insert the plancha and the grill grid
- Grease the plancha with butter
- Put the vegetable trio on the plancha and grill until firm to the bite.
- Place the potato medallions on the plancha and fry until golden brown on all sides.
- Place the roast beef on the grill grid and sear on both sides, season with salt and pepper.
At the festively decorated table, we all sit comfortably together and toast our first Christmas roast over the fire. It is a delightful aroma and the tender roast beef pairs perfectly with the crunchy vegetables.
Well sated, we sink into cosiness, the warmth of SPIN makes our cheeks glow and we feel completely at ease. But the joyful announcement of Kaiserschmarrn for dessert leaves no one in any doubt: time for a second Christmas fire round!
Dessert: Kaiserschmarrn
Ingredients (for 4-6 servings)
- 10 eggs
- 800 g flour
- 600 ml milk
- 100 g sugar
- 250 g butter
- 100 g flaked almonds
- Icing sugar
Preparation:
- Separate the egg yolks from the egg whites
- In a bowl, knead the 10 egg yolks with the flour, sugar and milk to a firm dough.
- In another bowl, beat the egg whites until stiff and then gently fold into the thick batter.
- Grease the BOWL generously with butter and place the dough in patties on the plancha.
- Dust the pancake with icing sugar, turn it over and dust the other side with icing sugar. Repeat this process several times until there is a nice caramel colour and the dough is baked through.
- Finally, grill the almond flakes briefly on the plancha and then cut the pancake into pieces to serve, as we know it from Kaiserschmarrn.
CRAVING MORE RECIPE IDEAS?
Cooking over an open fire fascinates people of all ages. Discover simply recipes over the fire.
Burgers offer something for every taste: savoury meets sweet, crispy meets juicy – topped off with a flavourful sauce.
Our cutlery stays clean today, because there is finger food with a fiery touch.
