You will need: Fireclay bricks / extendable grill grate / Celtic pot ® / Celtic pot ® Frying plate/lid
Working hours: 55 minutes
Cooking time/baking time: approx. 25 minutes

Preheating: approx. 15 minutes
Top heat: approx. 220-250°C

Ingredients

For the garlic butter party rolls:
(for 18 pieces)

• 520 ml water (38°C)
• 30 g yeast (room temperature)
• 400 g wheat flour type 550
• 400 g wheat flour type 1050
• 16 g salt

In addition:

• some flour
• 1 tbsp oil for the baking tray/lid
• 50 g butter
• 2 cloves of garlic, finely chopped
• Chili threads

For the lentil chili sin carne:
(for 4 persons)

• 200 g red lentils
• 3 tablespoons oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 1 chili pepper, finely chopped
• 1 tablespoon sugar
• 2 tbsp tomato puree
• 500 g sweet potatoes, diced
• 500 g strained tomatoes
• 600 ml hot vegetable stock
• 1 bay leaf
• Salt, pepper, cayenne pepper, cumin
• 1 tin of kidney beans (265 g)

In addition:

• 4 tbsp crème frâiche
• 4 lime slices
• Chopped coriander or parsley

For the garlic butter party rolls:
Pour the water into the mixing bowl of the food processor. Crumble the yeast over it and dissolve. Add the flours and salt and knead into a smooth dough using the dough hook of the food processor for approx. 10 minutes. Shape into a ball, cover and leave to rise at room temperature for approx. 1 hour.

Place the dough on a floured work surface and divide into 18 equal pieces (75 g each). Roll these into even, smooth balls. Place the dough balls on the oiled baking tray (lid of the Celtic pot), cover and leave to rise at room temperature for approx. 30-45 minutes.

During this time, heat the Merklinger to approx. 220-250°C and start with the lentil chili sin carne.

For the lentil chili sin carne:
Put the lentils in a sieve, wash well and drain.

Heat the Celtic pot on the pull-out grill rack directly over the fire.

Melt the butter for the party rolls in a small pan on the firebricks.

Heat the oil in the pan and sauté the onions, garlic and chilli for approx. 2 minutes.
Sprinkle over the sugar and allow to caramelize slightly. Sauté the tomato purée briefly. Add the sweet potatoes and lentils and stir in the tomatoes and stock. Add the bay leaf and season with salt, pepper, cayenne pepper and cumin. Bring everything to the boil.

Meanwhile, brush the risen rolls with the melted butter and place the lid with the rolls on the pan. While the chili sin carne cooks in the pan for approx. 25 minutes, bake the rolls on top until golden brown. Turn the pan once during this time and move the heat all the way to the back.

5 minutes before the end of the cooking/baking time, pour the beans into a sieve, rinse and drain and stir into the chili.

Stir the chopped garlic cloves into the remaining melted butter and leave to infuse.

Remove the Celtic pot from the Merklinger. Brush the hot rolls with the garlic butter and decorate with the chili threads.

Serve the party rolls on the hot baking plate.

Serve the lentil chili sin carne in bowls with crème frâiche, lime slices and coriander or parsley.

 




Tip:

If you like, you can also add finely chopped peppers and canned corn to the lentil chili sin carne.
The sweet potatoes can be replaced with potatoes at any time.