A KISS OF FIRE
More space on and around the barbecue means more possibilities. That's why we've dug into our culinary bag of tricks and prepared some delicious summer recipes for the FIRE KITCHEN.
The outdoor kitchen gives us plenty of space to prepare the most elaborate dishes by storing ingredients in the steel containers, arranging our dishes on the worktop and finishing them off with the grilled delights from the BOWL.
Brioche with burrata, truffle and tomato
Ingredients brioche dough (serves 4-6):
- 380g flour
- 3 tablespoons of sugar
- 1 pinch of salt
- ½ cube of yeast
- 100 ml lukewarm milk
- 150g butter
- 3 eggs
- 1 tablespoon of milk
- Some butter for the pan
- Some flour for the dough
- 500 g mixed tomatoes
- 250 g burrata
- truffle
- salt, pepper, sugar
- olive oil & balsamic vinegar
Preparation Brioche dough:
- Mix flour, sugar and salt in a bowl. Crumble the yeast over it. Add the milk, 50g softened butter and 1 egg. Knead the mixture with the dough hook of the mixer for 5 minutes until smooth.
- Cut the rest of the butter into small cubes. Add half of it to the dough and knead with the dough hook of the mixer. When no more butter is visible, add the remaining cubes and knead again until smooth and supple. Cover and leave to rest in the fridge for 2 hours.
- Grease the loaf tin and pour in the dough. Cover and leave to rise for 30 minutes.
- Preheat the oven to 180 degrees (fan 160 degrees). Whisk the egg with the milk and spread on the brioche. Bake for about 18 minutes. Leave to cool slightly and carefully remove from the pan.
Preparation of the tomato salad:
- Dice the tomatoes, season with salt, pepper, sugar and extra virgin olive oil to taste, add fresh lemon juice or white balsamic vinegar for acidity and garnish with fresh basil and/or toasted pine nuts.
- Slice the brioche and toast on the BOWL with a little olive oil. Arrange the tomato salad, burrata and truffles on the FIRE KITCHEN worktop.
Tuna Tacos
Ingredients for Taco Flatbreads (serves 4-6):
- 320g corn flour (or spelt flour)
- 50ml olive oil
- 1 teaspoon of salt
- 150ml lukewarm water
- 250 g of the best quality tuna
- 5 carrots
- Radish
- Avocado
- Coriander or parsley
- Sea salt
- 250ml vegetable stock
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- Chilli
- Black pepper
- 2 tbsp sauce thickener
- Oyster sauce
Preparation:
- For the tortilla dough, place the flour, water, salt and oil in a bowl and knead with your hands until smooth (at least 5 minutes). Alternatively you can use a food processor.
- Wrap the dough in cling film and refrigerate for 20 minutes.
- To prepare the Asian sauce, place all the ingredients except the oyster sauce and sauce thickener in a saucepan. Bring to the boil for about 3-5 minutes, then thicken and season with the oyster sauce.
- Continue with the dough: Remove from the fridge, knead well and divide into 6 equal pieces. Roll out each piece thinly (max. 1-2 mm) on a floured work surface using a rolling pin.
- Grill the patties briefly on both sides on the plancha without oil, turning several times.
- Grill the tuna on the BOWL for about 10-15 seconds on each side. Then cut into thin slices. Garnish with fresh radishes, carrot strips, fresh coriander and avocado. Finally, sprinkle the tuna with a little sea salt and season with the homemade Asian sauce.
Wok Asian Vegetables
Ingredients (serves 4-6):
- Shittake mushrooms
- Mini corn
- Soya bean sprouts
- Red pepper
- Courgette
- Carrots
- Other vegetables as desired
- Mango
- Sesame seed
- Lime juice
- Chicken Chili Sauce from the Asia Shop
Preparation:
- Chop a variety of vegetables and stir-fry over the flames in a wok.
- Deglaze with Easy Asia Sauce (see Taco Recipe) and season with sesame seeds, a good squeeze of lime juice and Chicken Chilli Sauce from the Asia Shop.
- If you like it a little sweeter, add fresh mango.
Are you hungry for more?
If you enjoy trying new things and appreciate culinary highlights, we highly recommend the NUI restaurant in Kempten. NUI is the bavarian dialect word for "new" and embodies the entire philosophy, concept, and passion of the restaurant. Michael Braunmüller and his team are at the forefront of culinary trends, combining familiar and traditionnal elements with new innovations. We are particularly delighted that he has inaugurated the FIRE KITCHEN together with us.
