With our second delicious Christmas menu from the Merklinger wood-fired oven and grill, your festive season will be an unforgettable experience! With the Merklinger, you will not only experience tasty moments of pleasure at the table in the company of family and friends, but also have lots of fun cooking and baking together in front of the wood-fired oven and in the open air. Starting with a warm [...]
This year we have prepared something very special: The complete Christmas menu in the Merklinger. Some dishes are cooked together and timed to make the best use of the Merklinger. Have fun recreating and enjoying! We look forward to every photo from you 😉 Appetizer: Mushroom puff pastry tartlets on wild herb salad with pomegranate and walnuts Main course: Braised beef in [...]
You will need:Firebricks / Celtic bowl or Celtic pot ® roasting trayWorking time: 50 minutesPumpkin cooking time: approx. 20-25 minutesPollo fino cooking time: approx. 45-50 minutes Preheat: approx. 30 minutesTop heat: approx. 200-220°C In the BOBBY:Preheat: approx. 10-15 minutesTop heat: approx. 180-200°C Ingredients(for 8 wraps) For the wheat tortillas:See recipe: Wheat tortillas/The Merklinger For the pollo fino: For the (truffle) crème fraîche: For the grilled pumpkin: [...].
You will need: Fireclay bricks / spacer gridWorking time: 40 minutesCooking time: approx. 3.5-4 hours Preheating: approx. 30 minutesTop heat: approx. 250-300°C - later 160-180°C and 260-280°C Ingredients (for 8-10 people) Make diamond-shaped cuts in the rind at intervals of two centimetres. This is best done with a cutter knife. The meat must not be damaged in the process. Mix the pepper, salt and caraway seeds in a [...]
You will need:Firebricks / spacer gridWorking time: 25 minutesSmoking: approx. 3 hoursSteaming: approx. 2 hoursCrusting + resting time: approx. 1 hour Preheating: approx. 15 minutesTop heat: approx. 120-140°C Ingredients 1.5 kg short ribs For the rub: Also: For the rub:Coarsely grind the coffee beans and then place in a small bowl.Grind the peppercorns with the sea salt and season with [...]...
You will need: Fireclay bricks / Spacer grid / Celtic tray Working time: 35 minutesCooking time: approx. 60-90 minutes + 15 minutes Preheating: approx. 30 minutesTop heat: approx. 220-250°C / 280-300°C In the BOBBY: Preheating: approx. 10-15 minutesTop heat: approx. 200-230°C / 250-280°C Ingredients(for 6 people) For the filling: Also: Heat the Merklinger to approx. 220-250°C (BOBBY approx. 200-230°C). Place the spacer grid on the firebricks. Place the [...]
You will need: Celtic tray / spacer rackWorking time: 20 minutesGrilling time: approx. 25-30 minutes Preheating: approx. 15 minutesTop heat: approx. 200-230°C Ingredients (for 4-6 skewers) For the marinade: Also: Cut the meat into large cubes, place in a bowl and season with salt. For the marinade: Mix the tomato purée with 100 ml water in a bowl until smooth. Stir in all the other ingredients and [...].
You will need: Rotisserie with grill spit attachmentWorking time: 30 minutesGrilling time: approx. 50-60 minutes Preheating: approx. 15 minutesTop heat: approx. 220-250°C Ingredients (for 4-6 people) For the whisky BBQ sauce: Wash and peel the potatoes and simmer in salted water for approx. 20 minutes. Cut the cooled potatoes into 3-4 mm thick slices and season with salt and pepper. (You will need 14 slices.) Pat the meat dry and place on [...].
You will need: Extendable grill rack or Celtic dish Working time: 20 minutesGrilling: approx. 15 minutes Preheating: approx. 15 minutesTop heat: approx. 220-250°C In the BOBBY: Preheating: approx. 10-15 minutesTop heat: approx. 220-250°C Ingredients(for 12 pieces) In addition: Heat the Merklinger to approx. 220-250°C. Place the minced meat in a large bowl, season with salt and knead well with your hands. Prepare the remaining ingredients and add to the minced meat. [...]
You will need:Firebricks / Celtic dish Working time: 15 minutesGrilling time: approx. 45-50 minutes Preheating: approx. 30 minutesTop heat: approx. 220-250°C / approx. 280-300°C In the BOBBY:Preheating: approx. 10-15 minutesTop heat: approx. 200-230°C / approx. 250-280°C Ingredients For the rub: For the glaze: Also: Pat the chicken drumsticks dry with kitchen paper For the rub: Finely grind the sea salt, pepper, sugar and chili flakes. Mix with paprika powder [...].
Messerschmittring 19
86343 Königsbrunn
Phone +49 (0)8231 9883584
info@dermerklinger.de
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