Luke Vandore-Mackay at High Grange Cookery School in Devon cooking up a delicious dish of smashed balsamic beetroot and camembert on the VULCANUS® Grill Pro910 Masterchef. Full recipe below.
Plancha cooking is becoming more popular in the UK and the Vulcanus Grill range is made for cooking all year round so no matter what time of year it is, get stuck into these recipes and be inspired.
Fancy visiting High Grange and cooking on the Vulcanus yourself? Visit their website to see what's going on throughout the year. Rural retreat, fine dining, fire: [ Ссылка ]
Discover the Vulcanus Grill range: [ Ссылка ]
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Smashed balsamic beetroot, grilled asparagus, garlic and fennel camembert fondue
Feeds 6 as a starter
Cooking time 1 hour
Ingredients
3 medium beetroot, boiled until tender
18 asparagus spears
1 whole camembert in a wooden box
3 cloves garlic, finely sliced
A handful of fennel fronds,
100g blanched almonds
Olive oil
1 glass of white wine
Method
Press the beetroot onto the plancha, using the palm of your hand or a burger smash or similar. It should be broken but still holding its structure - the more cracks and nobbly bits the better. Drizzle over some olive oil.
When the beetroot has been cooking for 15 minutes, remove the camembert from its box and add a sheet of baking paper. Return the camembert and make a number of inch-long incisions. Add some garlic and fennel into each incision and pour over half the wine. Drink the rest. Place the lid on and pop it on the plancha.
Flip the beetroot and drizzle with more oil and balsamic vinegar. Season with salt and pepper. Cook the cheese and the beetroot for 15 minutes.. Check to see if the cheese is the desired consistency and either remove from the heat or leave for a few more minutes. Add the asparagus and almonds to the plancha and cook for 2-3 minutes, turning once.
Remove the beetroot and asparagus from the grill and serve with the gooey cheese. Scatter over the almonds and eat with crusty bread.
