Following my recent stone grills demo for Kitchen-to-Table at Coolings Garden Centre in Knockholt, I thought I would share some of the recipes I made at the demo to be made on the stone grill. However these would also work on a plancha or griddle. We also cooked other items without seasoning such as lamb, peppers, onions, salmon and shrimp. As the stone grill uses little to no added fat the flavours are delicious - the true flavour of the food!

Here’s a vegetarian recipe for use on the Stone Grill. If you don’t want to spend time cooking the aubergine with your guests or you don’t want to use all the space on the Grill you can prepare the aubergine in advance.

Recipe – Involtini

Ingredients (Serves 2)

1 Aubergine, cut lengthways into thin slices

1/2 pack feta cheese, crumbled

1/2 tsp dried oregano

1 tbsp pine nuts, toasted

1 pinch garlic salt

1 tbsp extra virgin olive oil + extra for brushing

Black pepper to taste

Brush the aubergine slices with a small amount of olive oil. Cook the slices of aubergine on the stone grill until browned & softened. Combine the feta, oil, garlic salt, oregano & black pepper in a bowl & mix to a thick paste (add a little more olive oil if necessary. Add the pine nuts & stir. When the aubergine is cooked, put a little of the mix into the centre of each slice and roll up. Fix the end with a cocktail stick & return to the stone grill. Cook for a few more minutes until the cheese starts to melt. Remove & serve!

All text & photographs are Copyright © 2007-8 of Gillian Moloney unless otherwise stated. All rights reserved. Please do not reproduce without permission.

The following recipe is for the Stone Grill, which you can buy at www.kitchen-2-table.com and which is ideal for parties & family meals. The following recipe has just been published in the Kent Messenger Maidstone Focus Magazine.  

Recipe – Mixed Fish Kebabs with a Spicy Tomato Sauce

Ingredients:

Mixed Fish in small chunks e.g. tuna, swordfish, haddock, pollack, salmon, king prawns, Mixed Vegetables in small chunks e.g. onion, courgette, aubergine, mushrooms, peppers, Wooden kebab skewers

Lay out the ingredients on the table and allow your guests to make up their own kebabs. Place the kebabs on the hot stone, turning occasionally until cooked to taste. Serve with the spicy tomato sauce.

For the sauce: 

1 tin chopped tomatoes, 1 clove garlic, crushed, 1 onion finely chopped, 1 red chilli, chopped with seeds removed, pinch of salt, crushed black pepper, fresh parsley, chopped, olive oil

Heat a small amount of olive oil in a pan and add the garlic, onion and chilli. Cook on a low heat until the onion becomes translucent. Add the tomatoes and cook for 5 minutes. Season with salt, pepper and chopped parsley. Serve with the kebabs. 

Photo from www.stonegrills.co.uk

All text & photographs are Copyright © 2007-8 of Gillian Moloney unless otherwise stated. All rights reserved. Please do not reproduce without permission.

I want to show how very versatile the cataplana can be and so have embarked upon a sort of “Around the World in a Cataplana” experiment/demonstration. I have to say it’s proving to be delicious!

Recipe – Chinese-style Rice in the Cataplana

Ingredients

2 tbsp vegetable oil

4 spring onions, finely chopped

1 pinch garlic salt

1 cup long grain rice

250g packet king prawns

100g pack cubed pancetta

1½ tsp Chinese 5 spice powder

½ tsp ginger powder

2 tbsp soy sauce & extra to serve

4 tbsp honey

25g dried wild mushrooms, soaked in enough boiling water to cover, chopped & liquid reserved

2 eggs, beaten

½ green pepper, chopped

50g frozen peas

Juice of ½ a lemon

600ml vegetable stock

Method

Heat the oil in the cataplana. Add the spring onions and garlic salt and cook on a low heat for a few minutes. Add the pancetta and when it starts to colour & render out the fat, add the rice. Stir constantly, making sure all the rice is coated with the fat until it starts to go a golden colour. Add all the remaining ingredients except the eggs (Chinese 5 spice powder, ginger, soy sauce, honey, lemon juice, pepper, prawns, peas, wild mushrooms & reserved mushroom water). Cover & cook for 15-20 minutes stirring occasionally until all liquid has been absorbed. Add egg and quickly stir until the egg cooks and disperses among the rice. Serve with extra soy sauce to taste.

All text & photographs are Copyright © 2007-8 of Gillian Moloney unless otherwise stated. All rights reserved. Please do not reproduce without permission.

OK, so most of you have probably read this title and and thought "What planet is this girl on? Our Easter eggs were gone weeks ago!" This year, I'd have to agree. However I developed this recipe during a time in my life when I had an abundance of chocolate eggs and got to the point where I was sick of the sight of them! If you don't have any Easter eggs then don't worry - you can always substitute a bag of chocolate buttons and a Dairy Milk...

Recipe – Left Over Easter Egg Cake

Ingredients

100g (4oz) butter/margarine, softened

100g (4oz) sugar

2 eggs

100g (4oz) self raising flour, sifted

2 medium Easter eggs (or 1 bag chocolate buttons and a medium bar of Dairy Milk)

Method

Preheat the oven to 180°C/350°F/ Gas Mark 4. Grease two sandwich tins (if you don’t have loose bottom pans then I suggest you line the bottom of the tin) Cream the butter and sugar together until very pale in colour, light & fluffy. Beat in the eggs, one at a time, adding 1tbsp flour with each one. Gently fold in the remaining flour with a metal spoon. Break up one of the Easter eggs into small pieces and mix gently into the cake mixture. Separate the mixture between the two sandwich tins and smooth the tops with a knife. Bake for 25-30 minutes or until golden brown. Leave in tins for 2-3 minutes and then turn out onto a wire cooling rack. Break down the remaining Easter egg and melt in the microwave or in a Bain Marie. When the cake has cooled completely, sandwich together with the melted chocolate. Leave (if possible!) until the chocolate in the middle has set.   

All text & photographs are Copyright © 2007-8 of Gillian Moloney unless otherwise stated. All rights reserved. Please do not reproduce without permission.