Kitchen grill recipes

Grills are an essential utensil when it comes to cooking light, but they also allow you to cook many more recipes than you might initially imagine. Today I bring you 3 great recipes, which can be a starter, main course and dessert, to inspire you with their possibilities. Enjoy!

Although you can cook these recipes on any type of grill, we usually recommend using the Le Creuset iron grills. Being made of vitrified iron, with no nonstick coating, they help us achieve an incredible flavor and cook in a very natural way. They also have a lifetime warranty, so they are an excellent investment for the kitchen.

If you'd like to know more about the benefits of Le Creuset iron grills, I invite you to read the post Miriam prepared telling her experience with Le Creuset grills.

1. Tomatoes on the griddle with ricotta and Parmesan

This recipe for tomatoes roasted on the griddle with ricotta and spinach is a delicious starter, full of flavor and you can accompany it if you wish with a little spinach salad or mashed potatoes.

It is also a great option to use this recipe as a side dish for a main course, whether meat or fish on the griddle.

It's very easy to prepare, you'll see.

Ingredients (for 6 people)

• 6 large firm tomatoes
• 1 tablespoon olive oil
• Salt and pepper
• 200gr ricotta cheese
• 60gr fresh spinach, finely chopped
• 1 teaspoon nutmeg and oregano
• 2 tablespoons pine nuts
• 2 slices of bread
• 50gr parmesan cheese, finely grated

Le Creuset reversible grill

Preparation

1. We cut the four tomatoes in half. We add a little olive oil inside and season with pepper and salt.
2. Separately, we mix the ricotta cheese with the chopped spinach. We season to taste with oregano, nutmeg, salt and pepper. Set aside.
3. We heat the grill and toast the pine nuts (without adding oil).
4. We finely grind the bread slices and toast the crumbs on the same grill. Then we remove them and clean the grill.
5. We heat the grill again and grill the tomato halves, cut side down. We flip them and add a tablespoon of the ricotta and spinach mixture. Then we sprinkle grated Parmesan.
6. We cover the grill with a lid or a sheet of aluminum, making sure it does not touch the tomatoes.
7. We cook about 8 or 10 minutes at a low temperature. The tomatoes should be hot but firm.
8. We serve, sprinkling breadcrumbs and pine nuts on top.

2. Florentine steak with red sauce

Florentine steak is a typical recipe from Tuscany (Italy) that stands out for its simplicity. It is a veal or beef steak prepared on the griddle (the steak must contain the bone), properly searing the meat, leaving the inside rare, and enjoying its great flavor.

So, this recipe, Florentine steak accompanied by spicy red sauce, will not cause you any major complications. Only the sauce requires a bit of preparation, although it is very easy to make, and the combination is delicious. I am convinced many of you will enjoy it.

Ingredients (for 6 people)

• 1kg bone-in beef fillet, at room temperature
• 2 garlic cloves
• Olive oil
• 4 lemons
• 1 tablespoon salt
• Freshly ground pepper
• 2 tablespoons flat-leaf parsley

For the sauce:

• 4 large red peppers
• 2 tablespoons drained capers
• 4 shallots
• 2 red chiles, finely chopped
• 50gr toasted pine nuts
• 6 tablespoons dry white wine
• 4 tablespoons olive oil
• Zest of 1 lemon
• Freshly ground pepper
• Salt

Preparation

1. We cut the red peppers in half, remove the seeds and place the halves cut side down on a baking tray greased with oil.
2. We put the tray in the oven on grill mode until we see the skin blackened, charred. We remove the tray from the oven and cover it with aluminum foil. We let it rest 10 minutes, after which we can easily peel the roasted peppers.
3. Separately, we mix the capers, the finely chopped shallots, the chile, the pine nuts, the white wine, the olive oil and the lemon zest.
4. We cut the roasted and peeled red peppers into small cubes (the alligator is ideal for this) and add them to the rest of the ingredients. We season to taste with salt and pepper. The red sauce is ready, set aside.

We prepare the steak:

1. We rub the steaks, including the bone, with the garlic cloves.
2. We heat the Le Creuset grill with a little olive oil. We place the halved lemons and cook for about 5 minutes until they have grill marks and start to caramelize. We remove and set aside.
3. We brush 1 tablespoon of olive oil onto the meat using a kitchen brush and sprinkle both sides with salt.
4. We place the steaks on the grill and cook them for 4 minutes. We flip them and cook another 4 minutes, and season with pepper.
5. We sprinkle chopped parsley (with an herb mill you can chop it finely on the spot), and squeeze the reserved lemons over the meat just before serving.
6. We serve the steak along with the red sauce, which you can place on top, to one side of the plate, or present it in some ramekins.

3. Caramelized apples and pears with a touch of Calvados

You can present this recipe either as a delicious and exquisite dessert or as a side for meat or fish on the griddle, if what you're looking for is the contrast of sweet and salty.

This is a recipe for caramelized fruit on the griddle, with the final sweet touch of the Norman drink (we suggest alternatives to Calvados at the end if you want to replace it with another drink).

This recipe is also delicious served on a pancake and accompanied by a scoop of ice cream - you'll be the envy of everyone who sees the dish!

Ingredients:

• 1 vanilla pod
• 3 tablespoons cane sugar
• 1 teaspoon ground cinnamon
• 40 g melted butter
• 3 apples
• 3 pears
• 50ml Calvados liqueur*
• 2 tablespoons toasted hazelnuts

Le Creuset smooth grill and T&G cutting board

Preparation

1. We cut the vanilla pod lengthwise. We remove the seeds and add them to the cane sugar, the cinnamon and the melted butter. Set aside.
2. We clean and cut the apples and pears into quarters, and remove the seeds.
3. With the help of a brush, we generously brush all the pieces of fruit with the spiced butter we prepared earlier.
4. We heat the Le Creuset grill and caramelize the fruit. We remove the grill from the heat and cool with Calvados. We flambé the fruit. We cover the grill with a lid or aluminum foil and cook for another 8 to 10 minutes over low heat.
5. We serve the apples and pears with toasted hazelnuts sprinkled on top.

*NOTE: You can substitute Calvados liqueur with another apple liqueur or apple cider, or, failing that, sweet wine.

Source: Le Creuset