Modern Country Menu on the Feuerhand Pyron Plate
Enjoying autumn with fresh ingredients – a true modern country dinner from the Feuerhand Pyron Plate
Preparing a complete menu on the grill – Is this possible? For sure: The Pyron Plate has the perfect design to prepare different kinds of food in a cunning and gentle manner. Our recipe for a complete grilled menu brings a true highlight onto your plate with simple ingredients.
As soon as the Pyron is burning, matters will speed up, and you can directly start grilling. Therefore, first prepare the marinades. Best start off with the meat as it should be left to stand in the marinade the longest.
Beef in hoisin-garlic marinade
The beef ought to receive a sweet-spicy touch. Hoisin sauce is especially popular in Chinese and Vietnamese cuisine. The meat will receive a spicy seasoning with a slight touch of sweetness and thus forms the perfect base of marinade for grilling. This is the gem of your culinary menu, therefore, do choose good organic quality for your meat.
Later, the beef will be seared on the Pyron Plate. For that purpose, make use of the different temperature zones. The closer to the opening of the fire barrel you place your food, the higher the temperature. Before you prepare your menu on the grill, treat your plate with high-temperature oil to prevent your food from burning too quickly. Sear the meat near the centre of the plancha and place it towards the edge of the plate to cook.
- 400g organic beef
- 2 garlic cloves
- 1/2 chili pepper
- 4 tbsp. hoisin sauce
- 2 tbsp. dark soy sauce
- 1 tbsp. sesame oil
- 1 tsp. brown sugar
- some (freshly squeezed) orange juice
- Peel and press the garlic cloves and place inside a flat bowl together with the meat.
- Cut the chili pepper, remove the seeds, dice one half and add to the flat bowl with the beef.
- Mix hoisin sauce with soy sauce, sugar and sesame oil. Taste with orange juice, pour over the meat and fold in well.
- Cover the bowl and allow to rest for about an hour at room temperature.
Rosemary potato wedges
Homemade potato wedges are healthier than chips but twice as tasty. You do not need much – peeling is also not a must. Especially young potatoes can be eaten unpeeled.
At best, place the potato wedges near the edge of the Pyron Plate. There, the heat is perfect for this typical country vegetable. Make sure to turn them regularly.
- 3 medium-sized potatoes
- 4 tbsp. oil
- 1 tsp. pepper
- 1 tsp. salt
- 1 tsp. rosemary
- Wash or peel the potatoes carefully and cut into small quarters.
- In a bowl drizzle sufficient oil over the potato wedges and season with pepper, salt and rosemary.
- Marinate for at least 30 minutes.
Grilled potato wedges are best eaten with fresh curd cheese with herbs / sour cream or homemade garlic mayonnaise.
Carrots in honey-mustard marinade
The carrots should also receive an aromatic marinade. When peeling the carrots leave some of the green as an eye-catcher. Not only does this look really fresh, but it is also quite handy. That way, while on the Pyron Plate the carrots can be seized and turned much easier with barbecue tongs.
At best, place the carrots in the medium zone of the plate. You decide if you like them crunchy or rather cooked somewhat longer.
- 5-6 carrots (with green)
- 2 tbsp. honey
- 2 tbsp. medium hot mustard
- 2 tbsp. soy sauce
- 2 tbsp. sesame oil
- 1 garlic clove
- Peel the carrots and leave about 8 cm of the green.
- Spoon honey and mustard into a bowl, add soy sauce and mix well.
- Peel and press the garlic clove and add to mixture.
- Let the marinade stand for a while, then add the carrots and marinate for at least 30 minutes.
The Pyron Plate – Traditional grilling in modern style
Now your Pyron can be fuelled. For that purpose, place it on even, heat-resistant ground and add some regular logs into the fire barrel until just below the top holes and light them. Some solid fuel eases starting the fire.
As soon as the fire is burning inside the Pyron you can set up the Pyron Plate. After a short while, it will be hot and ready for your grilled delicacies. Make sure to only add fuel carefully during grilling and to wear fire-resistant gloves to protect yourself and to avoid flying sparks. In case the heating up of your food on the plate is going too fast, simply place it further towards the plate’s edge or wait until the fire has burned down a little. You complete your modern country grilling menu with some bread and an exquisite wine.
Whether just for yourself or in a friendly get-together, tasty moments are guaranteed when grilling on the Feuerhand Pyron Plate. In that respect, the Pyron in combination blends perfectly into the image of modern terrace design and provides cosy grilling pleasure even on colder days.