Griddle, chapa and baking plate recipes
Oriental marinade
1" fresh ginger, grated
1 tblsp runny honey
3 tblsp soy sauce
1 tblsp fish sauce ( you can omit this if you want to make a vegetarian/vegan selection)
2 tblsp sesame oil
1 tblsp rice wine vinegar
Mix all the ingredients together and add your chosen protein; the vegetables don't need to be marinaded, they can simply be dipped in the marinade just before cooking.
Leave to marinade for an hour or so.
1 tblsp runny honey
3 tblsp soy sauce
1 tblsp fish sauce ( you can omit this if you want to make a vegetarian/vegan selection)
2 tblsp sesame oil
1 tblsp rice wine vinegar
Mix all the ingredients together and add your chosen protein; the vegetables don't need to be marinaded, they can simply be dipped in the marinade just before cooking.
Leave to marinade for an hour or so.
Light the fire under the chapa and wait until the griddle plate is good and hot.
Place your marinaded food on the griddle and cook until nicely browned. Turn over and cook on the other side - this should only take a few minutes.
We accompanied this with a salad of soba noodles, carrot and cucumber with a peanut and chilli dressing................and a very cold beer!
Buttermilk and golden syrup pancakes
120g self raising flour
1 egg
200ml buttermilk
50g butter
50g golden syrup
Place the butter and syrup in a pan and warm over a gentle heat until the butter melts.
Put the flour into a large mixing bowl and add the egg and buttermilk.
Whisk gently until all the flour has been absorbed into the liquid ingredients.
Pour in the melted butter and syrup and whisk well.
1 egg
200ml buttermilk
50g butter
50g golden syrup
Place the butter and syrup in a pan and warm over a gentle heat until the butter melts.
Put the flour into a large mixing bowl and add the egg and buttermilk.
Whisk gently until all the flour has been absorbed into the liquid ingredients.
Pour in the melted butter and syrup and whisk well.
Leave to stand while you light a fire under the chapa (or, in inclement weather, heat the griddle plate over a high heat on the stove.)
When the chapa/griddle is hot, wipe the surface with a thick piece of kitchen towel smeared with a generous dollop of butter.
Drop the mixture onto the hot plate, about a tablespoonful at a time.
Drop the mixture onto the hot plate, about a tablespoonful at a time.
Do not touch them for 2 minutes, until the underside is golden and the top starting to dry out. If you poke them too soon, you will just end up with a gooey mess on your slice and on the chapa plate.
When the underside is cooked, flip them over and carry on cooking until that side is also golden.
When the underside is cooked, flip them over and carry on cooking until that side is also golden.
Serve warm with Greek yogurt, jam, bananas, blueberries, strawberries, maple syrup or whatever else takes your fancy
I have been using the 15" chapa and griddle for these, but we also do a 12" version, which you can find in the Outdoor Section (chapa) and the Baking section (griddle) on our website.
You will also find the legs as an add on accessory if you already have a griddle plate
You will also find the legs as an add on accessory if you already have a griddle plate
