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Bar & Grill Hamburger

THE RECIPE

THE INGREDIENTS (6 PERS.) 800 g ground beef, dry aged, with a minimum of 30% fat 20 ml oyster sauce 20 g Heinz ketchup (or homemade) 1 egg, lightly beaten 6 slices of smoked bacon

6 slices cheddar cheese 12 slices white bread 22 mm thick, without crust, sized Ø 10 cm ground black pepper 100 g onion compote, see recipe below. 120 g JBG-burger sauce, see recipe below.

ONION COMPOTE ​Recipe Place the onions with some salt and glaze in clarified butter. Add the caster sugar and goose fat and stir until melted. Keep at low heat for another 20 minutes until the onions get a nice uniformly brown colour. Drain and season with salt and pepper.

Ingredients 1 kilo of white onion, in rings 50 g of clarified butter 200 g of white caster sugar 100 g of goose fat salt and

​HAMBURGERSAUCE JBG Recipe Blend the garlic and mayonnaise in the food processor until smooth. By hand, mix together the ketchup, pickle, sliced ​​onion and Sriracha.

​Ingredients 6 cloves of garlic 750 g mayonnaise 250 g ketchup (or homemade) 20 small sour pickles, finely sliced 2 red onions, shredded 1 Tbs of Sriracha chili sauce

SPICEY KETCHUP Recipe Warm the oil in a pan and fry to soften the onions. Add some salt to extract moisture from the onions. Add celery and the peeled tomatoes. Stir well. Let it simmer a while and then add the fresh tomato, brown sugar, mustard powder, cinnamon, cumin and paprika powders and finish with apple cider vinegar. Stir everything well and add hot water until everything is just covered. Let the mixture simmer for another 15minutes, then smooth in a blender and pass through a sieve. Season to taste with salt and pepper and even some more vinegar.

Ingredients 50 ml olive oil 60 g white onion, in rings 1 stalk celery, finely chopped 140 g tomato peeled (canned) 1 plum tomato, chopped 20 g brown caster sugar 1 teaspoon of mustard powder 1/4 tsp cinnamon 1/2 cup cumin powder 1 tsp of black peppercorns 100 ml apple cider vinegar water salt and pepper

Haoyou Larou (Oriental Dried Bacon)

THE RECIPE

1. Preheat the oven to 60 ° C.

2. Dry the slices of bacon for 1 hour on a rack in the oven.

3. Meanwhile, mix all the ingredients for the marinade.

4. Place the warm bacon in the marinade. Let marinate for 12 hours and turn occasionally.

5. Drain the bacon on a rack.

6. Mix the honey with the warm water and spread the pieces of bacon on both sides. Grill them to crispy on the Joy Stove and grease them in between with the honey.

 

 

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THE INGREDIENTS (3 PERS.) 600 gr belly bacon, sliced 2 mm 50 ml of honey 15 ml of warm water

MARINADE 15 ml of soy sauce light 15 ml of fish sauce 15 ml sweet soy sauce 10 ml oyster sauce 15 ml of shaoxing wine 1 tsp five spice 40 gr sugar ½ tsp of salt ½ tsp black peppercorns

Thai Vegetable Curry

THE RECIPE

1. Preheat the oven to 190 ° C.

2. Place the bottle gourd and paprika in a roasting pan, sprinkle with salt and pepper, drizzle with 1 tablespoon of sunflower oil and cook for 30 minutes in the oven.

3. Heat a wok on the Joy Stove until it starts to smoke. Add the rest of the sunflower oil and the sesame oil and fry the baby corn and the chilli in it. Add the curry paste and let it cook for 30 seconds.

4. Add the coconut milk, snow peas, bottle gourd and paprika, bring to the boil and cook for a few minutes. Season with lime juice, fish sauce and soy sauce.

5. Serve with coriander, what else …

 

 

 

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THE INGREDIENTS (3 PERS.) ⅓ bottle gourd, peeled, pips removed, in pieces 1 red pepper, in strips 2 tbsp sunflower oil 1 tbsp sesame oil 100 gr baby corn 1 chilli pepper, seeds removed, chopped 2 tsp yellow curry paste 400 ml of coconut milk​

75 gr snow peas juice of 1 lime salt and pepper fish sauce soy sauce light coriander, chopped further needed: roasting tray

Tom Kha Gai (Thai Chicken Soup)

THE RECIPE

1. Fry the chicken and the chilli in the sunflower and sesame oil in a soup pan on the Joy Stove until the chicken turns brown.

2. Add spring onions, peppers, mushrooms, stock, coconut milk, lemongrass, lime juice and fish sauce and bring to a boil. Let simmer for 10 minutes. Season with fish sauce and pepper, pour the soup through a sieve and let everything cool down.

3. Fill 6 soup bowls with the cooked vegetables and chicken, bean sprouts, coriander and a few drops of chilli oil and sprinkle with the warmed * soup. Serve immediately.
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* This is the trick if you want to prepare it all, you can also continue working after step 2.

 

 

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THE INGREDIENTS (6 PERS.) 200 g chicken dill fillet, in strips 1 chilli pepper, seeds removed, chopped 1 tbsp sunflower oil 1 tsp sesame oil 2 spring onions, in rings 1 red pepper, seeds removed, in long strips 6 mushrooms, halved 1⅕ l chicken broth​

300 ml of coconut milk 1 stalk lemongrass, in pieces, crushed juice of 1 lime 2 tsp fish sauce + extra 30 g bean sprouts, blanched for 30 seconds and rinsed cold 6 sprigs of coriander, only the leaves, chopped chilli oil black pepper from the mill