Enjoy summer to the fullest with your Weber barbecue

CRISPY PRAWN

• Servings/People: 4
• Preparation time: 15 min.
• Cooking time: 8–10 min.
• Difficulty: Medium
• Cooking method: Direct

Ingredients

• 16 prawns
• ½ bunch of coriander
• 250 g kadaif pastry (shredded filo pastry –
• an oriental speciality)
• Melted butter
• Salt and pepper

Dill sauce

• 100 g yoghurt or fresh cheese
• 100 g cream
• Lime juice
• ¼ bunch of dill

Instructions

1. Preheat the grill to a medium temperature of 180°C.
2. Peel the prawns, removing the intestine with the tip of a knife. Pat them dry and season with salt and a drizzle of olive oil.
3. Roll out small strips of kadaif pasta, place a prawn on each one and sprinkle with coriander. Wrap the kadaif pasta around the prawn.
4. Cook the crispies on the barbecue, on a ceramic plate, brushed with melted butter.
5. Cooking time between 8 and 10 minutes (until golden brown).
6. Serve the prawns with the sauce.
   Suggestion: 4 crispy prawns per person.

STEAK WITH GOAT CHEESE

• Servings/People: 4
• Preparation time: 15 min.
• Cooking time: 6–7 min.
• Difficulty: Easy
• Cooking method: Direct

Ingredients

• 4 steaks or ribs, of 200 g each (approx. 2 cm thick)
• 400 g cherry tomatoes
• 12 sprigs of thyme
• 4 slices of goat cheese
• Salt and pepper
• Oil

Preparation sauce

• Season the steaks on both sides with salt and pepper.
• Wash the cherry tomatoes, drizzle with oil and season with salt and pepper.
• Wash the thyme, remove the leaves and chop them finely.

On the Weber grill

1. Prepare the grill for direct heating, to approx. 225 ºC. If you’re using a charcoal grill, you’ll need to fill the burner halfway.
2. Grill the steaks over direct heat. Turn the steaks after 3 minutes and place a slice of goat’s cheese on top of each steak. Sprinkle with thyme and cook for another 3 minutes. The steaks are ready when the internal temperature reaches 58ºC (medium).
3. One minute before removing the steaks from the grill
   place the cherry tomatoes on the grill. Cook for a few minutes
   until hot.
4. Remove the steaks and tomatoes from the grill and let the meat rest for about 5 minutes before serving.

Suggestion: Serve the steaks with a delicious potato salad or sautéed vegetables.

WOK-SAUTÉED VEGETABLES WITH SPICES AND HONEY

• Servings/People: 4
• Preparation time: 15 min.
• Cooking time: 6–7 min.
• Difficulty: Easy
• Cooking method: Direct

Ingredients

• 1 kg assorted vegetables (Mangetout peas, French beans, peppers, cultured mushrooms, soybeans, etc.)
• Sunflower oil
• 1 teaspoon chopped garlic
• 1 tablespoon honey
• 1 teaspoon oriental spices (tajine mix)
• Salt and ground pepper

Instructions

1. Wash all the vegetables.
2. Cut the mushrooms and vegetables into thin strips.

On the Weber grill

1. Heat the oil in the wok and when it’s hot, add the chopped garlic and vegetables.
2. Sauté the vegetables over high heat for 10 minutes, stirring continuously.
3. Mix well and season with the oriental spice mix and honey. Cover and continue cooking for another 5 minutes. Adjust the seasoning if necessary.
4. Serve immediately.

CHOCOLATE BROWNIE CAKE

• Servings/People: 8
• Preparation time: 20 min.
• Cooking time: 35–45 min.
• Difficulty: Easy
• Cooking method: Indirect

Ingredients

• 1 cup (180 g) semi-sweet chocolate chips
• About 100 g unsalted butter, cut into 8 pieces
• and a little more for greasing the pan
• 1 ¼ cups sugar
• 1 ¼ cups wheat flour
• ¼ cup cocoa powder
• ½ teaspoon ground cumin
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons powdered sugar

Instructions

1. In a medium saucepan, melt the chocolate chips and butter over low heat, stirring frequently (be careful not to burn the chocolate). Remove the saucepan from the heat.
2. In a large bowl, using an electric mixer, beat the sugar and eggs on medium/high speed until you have a light yellow, thick mixture (4 to 5 minutes).
3. In a large bowl, combine the sifted flour, cocoa powder, cinnamon, baking powder and salt.
4. Grease a 23 cm cake tin with butter.
5. With the electric mixer on low speed, add the flour mixture to the sugar and egg mixture. Then add the melted chocolate. Mix everything until you get a smooth consistency. With a spatula, transfer the batter to the tin, spreading it evenly.
6. Bake on medium indirect heat (about 175 °C) until
   until when you insert a toothpick into the centre
   , it comes out with moist pieces stuck to it, for 35 to 45 minutes, turning the tin 90 degrees after about 20 minutes. Keep the grill lid closed as long as possible. Allow to cool completely in the pan for about 1 hour. Turn the pan over and place on a serving plate. Turn back over carefully. Decorate with powdered sugar. Serve sliced at room temperature.