Look after your health! When preparing food on the CosyRoast meat and sausages have no direct contact with the flame. Nevertheless, a delicious grill aroma will still be generated. And you can use your CosyRoast to conjure up much more than this on to the table. The enamelled pan is ideal for trout and alike, and equally good for vegetables, paella or pancakes.
It only remains to answer the pressing question of matching the right meal to the right guest.
Fish – fried and garnished with herbs
The fish of your choice:
trout, gilthead, char
Selection of herbs
Salt and pepper
Grease the pan with olive oil or concentrated butter. Add salt and pepper to the inside of the fish and then fill with herbs, 2 lemon slices and 2 knobs of butter. If desired you can rub fish herbs into the skin.
Add the fish to the hot pan and fry each side for about 7 minutes. Serve with potato salad or a green salad.
Time to prepare 20 minutes
Meat and vegetables – Ingredients according to taste
You can fry meat and vegetables in the pan at the same time. We have designed the shape of the CosyRoast in such a way that it generates different temperature zones. Depending on requirements you can first begin to fry the meat and then place in the outer zones to cook through.
To cook vegetables it is best to use the lid supplied. Gently roast the vegetables and then cover. If you also wish to serve fish or meat, you can keep the cooked vegetables warm and use the pan for frying. Our tip: lightly salt you vegetables before serving. This keeps them crunchy and helps to retain aroma.
Time to prepare 10 – 20 minutes
Paella – not just a delight in Spain
for 4-6 portions:
… g rice
200 g large prawns
500 g chicken filet
1 small tin of sweet corn
1 small tin of peas
1 litre chicken stock
1 teaspoon of paprika powder
a few strands of saffron
1 teaspoon of turmeric
Salt and pepper
2 tablespoons of olive oil
Grease pan with concentrated butter or olive oil.
Fry prawns and chicken filet separately (do not fry through) and then place to one side. Dice the onions and peppers and steam in fat for about 5 minutes. Blend in rice, vegetables and the remaining herbs for 1-2 minutes until the rice becomes glassy. Slowly stir in the stock and allow to simmer for about 15 minutes. Then add and mix in the chicken filet and prawns. Allow to simmer for a further 5-8 minutes to allow the flavours of rice and meat to blend.
Time to prepare 30 minutes
Pancakes – a taste of heaven from the USA
for 2-4 portions:
3 large eggs
120 g wheat flour
1 heaped teaspoon of baking powder
140 ml milk
A pinch of salt
200 g berries (e.g. blueberries, raspberries, blackberries)
First separate the eggs. Then work the flour, baking powder and milk with the egg yolk into a smooth, thick pastry. Beat the egg whites with the salt until stiff and lift under the pastry. Add the pan with some concentrated butter to the CosyRoast. Now pour the pastry mix in portions and bake for a few minutes until the bottom side is golden and looks firm. Add berries to the unbaked, soft topside, turn the pancake and continue to bake until the other side is golden brown. Serve with maple syrup, crème fraîche or cream.
Time to prepare 20 minutes
Fritata - Recipe by Ilsemarie Cordt from Herscheid
500 g potatoes
1 yellow pepper
1 red pepper
1 bunch spring onions
1 creme fraiche
50 ml milk
4 tbsp olive oil
Preparation: Peel the potatoes and cut into fine sticks. Heat the frying pan on the grill, pour in the oil and lightly fry the potatoes with a little salt. Cook for about 12-15 minutes with the lid on. In the meantime, dice the peppers. Now add to the potatoes and stir. Cook for 5-6 minutes with the lid closed. Cut the spring onions into rings and add them. Whisk the crème fraîche, milk and eggs and season with salt and pepper. Pour over the potatoes and vegetables. Cover and cook on a low heat for 10-15 minutes.
I wish everyone who tries this recipe good luck.
Roasting chestnuts - in autumn and winter
Roasted chestnuts are very easy to make with the roasting fire. You can roast approx. 1-1.4 kg in the pan. This quantity is sufficient as a side dish for 4 people. As an instant snack, it depends on the hunger of your guests - you will certainly have to add more chestnuts, they taste really delicious.
It's that easy: Heat up the roasting fire. Cut the chestnut skin crosswise, place it in the dry pan and put it on the fire. Put the lid on. After a few minutes, you will already notice a wonderfully nutty sweet aroma. The chestnuts will now slowly open. After about 5 minutes, turn the chestnuts over and then again about every 5 minutes. The chestnuts should darken but not burn. In between, put the lid on again and again. After about 20-25 minutes the chestnuts are roasted. The core is now mealy and soft. And finally, simply let them taste.
Summery Bratwurst Goulash - Recipe by Ursula Küpper from Groß-Umstadt
Skin 4 coarse bratwursts and form small dumplings from them and put them into the cold pan. Fry well and then add 125 gr. of fine dried meat strips (or smoked belly or lean bacon, e.g. from Schwarzwaldhof at Edeka) and fry.
Dice 2 onions and add to the well browned meat and allow to colour.
Skin 1500 g tomatoes, remove the seeds (keep the core and drain) and cut into small cubes. Add a pepper to the meat, season with pepper and stir well.
Cover and let gargle for about 15 minutes. Stir from time to time! Season to taste with chilli, pepper and mustard.
Finally, add a coarsely diced pepper and heat through. Before serving, add chopped parsley on top.