The Cabinex® range of outdoor kitchens represents the perfect combination of design, functionality and premium quality materials. Each model is designed to meet the needs of barbecue enthusiasts and professional chefs alike, providing a unique outdoor dining experience. These kitchens feature variable options adapted to different spaces and lifestyles, without losing sight of aesthetics and efficiency.
Elegant and Versatile Design
Each Cabinex® kitchen is conceived with a focus on modern, minimalist design. The black porcelain finishes and sleek lines not only look spectacular, but are also highly functional. The waterfall-finished porcelain countertops are resistant to scratches, extreme temperatures and UV rays, making them perfect for outdoor environments. This cutting-edge design is complemented by ergonomic details such as comfortable handles and intuitive controls for ease of use.
Configuration Options for All Spaces
Versatility is one of the key strengths of Cabinex®. From compact models like the Signature 3000E 4B to larger options like the Premium ProLine TH 6B, these kitchens are designed to fit small decks, medium-sized patios and large backyards. Each configuration offers the same premium features, allowing anyone to enjoy a luxury outdoor kitchen, no matter the space available.
High Performance Barbecues
Cabinex® Signature and ProLine series barbecues are equipped with cast iron or stainless steel burners to ensure even cooking and exceptional results. The ProLine models feature precision heat distribution technology, while the Signature models incorporate systems such as patented quartz ignition and panoramic windows in the oven lid for optimal control. With power ratings up to 26.3 kW, these barbecues are ready for everything from meats to homemade pizzas.
High Quality Materials and Guarantee
Durability is guaranteed on all Cabinex® cookers. Materials include patented aluminium for the structure, waterproof PVC for the panels and 304 grade stainless steel for key components such as the barbecues and sinks. The 10-year warranty ensures peace of mind and support for an investment that promises to last in any climate, from summer heat to winter frost.
Outdoor Fridge and Integrated Sink
Additional equipment such as the 118 litre Cabinex® cooler and matte black stainless steel sink complements the outdoor cooking experience. The fridge is specifically designed for outdoor use, with an LG compressor and a triple glazing system that reduces condensation and protects against UV rays. The sink includes an ergonomically designed 360° mixer tap, ideal for preparing food or cleaning utensils with ease.
Uniform Cooking and Heat Distribution System
Thanks to the advanced technology of stainless steel steamers and cast iron cooking surfaces, Cabinex® ensures precise and consistent heat distribution. This allows everything from juicy steak to crispy pizza to be cooked to perfection, ensuring that every part of the surface reaches the desired temperature. In addition, the unique warming racks and heat deflectors offer superior control for cooking techniques such as searing, slow grilling or smoking.
Easy Maintenance and Cleaning
Convenience doesn’t end with cooking. Grease drainage systems and removable grease trays make cleaning after each use much easier. Anti-corrosion materials and smooth surfaces allow every component to be kept looking as good as new with minimum effort. In addition, the ergonomic design ensures that all parts are accessible for thorough cleaning.
Spacious and Functional Chests of Drawers
Storage capacity is another Cabinex® strength. Premium models include soft-close drawers with a minimalist design, ideal for storing utensils, dishes, condiments and other kitchen essentials. These drawers are not only functional, but also add a touch of elegance to the overall kitchen design.
Compatible with Multiple Gas Types
Every Cabinex® barbecue is ready to run on butane, propane or natural gas (the latter via an optional conversion kit). This flexibility ensures that you can use the cooker no matter what type of gas supply is available in your area.
Adjustable Feet for Stability
Heavy-duty adjustable feet ensure that the Cabinex® cooker remains stable even on uneven surfaces. They support up to 100 kg in weight, allowing for intensive use without compromising safety or functionality.
Maintenance and Uses
Cabinex® cookers are designed for ease of use and maintenance, ensuring a hassle-free experience. Here are some key tips to keep your cooker looking like new and a list of practical uses to get the most out of it.
Maintenance
- Daily cleaning:
- Remove the grease trays and empty them after each use.
- Clean porcelain and stainless steel surfaces with non-abrasive products.
- Care of grills and griddles:
- Use a brass bristle brush to remove food debris.
- Apply a thin layer of vegetable oil to prevent rusting.
- Gas system inspection:
- Periodically check connections and hoses to prevent leaks.
- Ensure that the burners are clean and free of obstructions.
- Weather protection:
- Use heavy-duty covers to protect the cooker from rain and UV rays.
- Place the cooker in a covered area if possible.
Versatile uses
- Slow cooking: Perfect for smoking and long cooking times.
- Family gatherings: The capacity of Cabinex® cookers is ideal for entertaining several guests.
- Healthy cooking: Thanks to the fat drainage system, food is lighter.
- Beverage preparation: Use the refrigerator to keep soft drinks and cocktails at the perfect temperature.
Maintenance and Uses
Cabinex® cookers are designed for ease of use and maintenance, ensuring a hassle-free experience. Here are some key tips to keep your cooker looking like new and a list of practical uses to get the most out of it.
Maintenance
- Daily cleaning:
- Remove the grease trays and empty them after each use.
- Clean porcelain and stainless steel surfaces with non-abrasive products.
- Care of grills and griddles:
- Use a brass bristle brush to remove food debris.
- Apply a thin layer of vegetable oil to prevent rusting.
- Gas system inspection:
- Periodically check connections and hoses to prevent leaks.
- Ensure that the burners are clean and free of obstructions.
- Weather protection:
- Use heavy-duty covers to protect the cooker from rain and UV rays.
- Place the cooker in a covered area if possible.
Versatile uses
- Slow cooking: Perfect for smoking and long cooking times.
- Family gatherings: The capacity of Cabinex® cookers is ideal for entertaining several guests.
- Healthy cooking: Thanks to the fat drainage system, food is lighter.
- Beverage preparation: Use the refrigerator to keep soft drinks and cocktails at the perfect temperature.
Maintenance and Uses
Cabinex® cookers are designed for ease of use and maintenance, ensuring a hassle-free experience. Here are some key tips to keep your cooker looking like new and a list of practical uses to get the most out of it.
Maintenance
- Daily cleaning:
- Remove the grease trays and empty them after each use.
- Clean porcelain and stainless steel surfaces with non-abrasive products.
- Care of grills and griddles:
- Use a brass bristle brush to remove food debris.
- Apply a thin layer of vegetable oil to prevent rusting.
- Gas system inspection:
- Periodically check connections and hoses to prevent leaks.
- Ensure that the burners are clean and free of obstructions.
- Weather protection:
- Use heavy-duty covers to protect the cooker from rain and UV rays.
- Place the cooker in a covered area if possible.
Versatile uses
- Slow cooking: Perfect for smoking and long cooking times.
- Family gatherings: The capacity of Cabinex® cookers is ideal for entertaining several guests.
- Healthy cooking: Thanks to the fat drainage system, food is lighter.
- Beverage preparation: Use the refrigerator to keep soft drinks and cocktails at the perfect temperature.
Maintenance and Uses
Cabinex® cookers are designed for ease of use and maintenance, ensuring a hassle-free experience. Here are some key tips to keep your cooker looking like new and a list of practical uses to get the most out of it.
Maintenance
- Daily cleaning:
- Remove the grease trays and empty them after each use.
- Clean porcelain and stainless steel surfaces with non-abrasive products.
- Care of grills and griddles:
- Use a brass bristle brush to remove food debris.
- Apply a thin layer of vegetable oil to prevent rusting.
- Gas system inspection:
- Periodically check connections and hoses to prevent leaks.
- Ensure that the burners are clean and free of obstructions.
- Weather protection:
- Use heavy-duty covers to protect the cooker from rain and UV rays.
- Place the cooker in a covered area if possible.
Versatile uses
- Slow cooking: Perfect for smoking and long cooking times.
- Family gatherings: The capacity of Cabinex® cookers is ideal for entertaining several guests.
- Healthy cooking: Thanks to the fat drainage system, food is lighter.
- Beverage preparation: Use the refrigerator to keep soft drinks and cocktails at the perfect temperature.
Maintenance and Uses
Cabinex® cookers are designed for ease of use and maintenance, ensuring a hassle-free experience. Here are some key tips to keep your cooker looking like new and a list of practical uses to get the most out of it.
Maintenance
- Daily cleaning:
- Remove the grease trays and empty them after each use.
- Clean porcelain and stainless steel surfaces with non-abrasive products.
- Care of grills and griddles:
- Use a brass bristle brush to remove food debris.
- Apply a thin layer of vegetable oil to prevent rusting.
- Gas system inspection:
- Periodically check connections and hoses to prevent leaks.
- Ensure that the burners are clean and free of obstructions.
- Weather protection:
- Use heavy-duty covers to protect the cooker from rain and UV rays.
- Place the cooker in a covered area if possible.
Versatile uses
- Slow cooking: Perfect for smoking and long cooking times.
- Family gatherings: The capacity of Cabinex® cookers is ideal for entertaining several guests.
- Healthy cooking: Thanks to the fat drainage system, food is lighter.
- Beverage preparation: Use the refrigerator to keep soft drinks and cocktails at the perfect temperature.
Maintenance and Uses
Cabinex® cookers are designed for ease of use and maintenance, ensuring a hassle-free experience. Here are some key tips to keep your cooker looking like new and a list of practical uses to get the most out of it.
Maintenance
- Daily cleaning:
- Remove the grease trays and empty them after each use.
- Clean porcelain and stainless steel surfaces with non-abrasive products.
- Care of grills and griddles:
- Use a brass bristle brush to remove food debris.
- Apply a thin layer of vegetable oil to prevent rusting.
- Gas system inspection:
- Periodically check connections and hoses to prevent leaks.
- Ensure that the burners are clean and free of obstructions.
- Weather protection:
- Use heavy-duty covers to protect the cooker from rain and UV rays.
- Place the cooker in a covered area if possible.
Versatile uses
- Slow cooking: Perfect for smoking and long cooking times.
- Family gatherings: The capacity of Cabinex® cookers is ideal for entertaining several guests.
- Healthy cooking: Thanks to the fat drainage system, food is lighter.
- Beverage preparation: Use the refrigerator to keep soft drinks and cocktails at the perfect temperature.
Maintenance and Uses
Cabinex® cookers are designed for ease of use and maintenance, ensuring a hassle-free experience. Here are some key tips to keep your cooker looking like new and a list of practical uses to get the most out of it.
Maintenance
- Daily cleaning:
- Remove the grease trays and empty them after each use.
- Clean porcelain and stainless steel surfaces with non-abrasive products.
- Care of grills and griddles:
- Use a brass bristle brush to remove food debris.
- Apply a thin layer of vegetable oil to prevent rusting.
- Gas system inspection:
- Periodically check connections and hoses to prevent leaks.
- Ensure that the burners are clean and free of obstructions.
- Weather protection:
- Use heavy-duty covers to protect the cooker from rain and UV rays.
- Place the cooker in a covered area if possible.
Versatile uses
- Slow cooking: Perfect for smoking and long cooking times.
- Family gatherings: The capacity of Cabinex® cookers is ideal for entertaining several guests.
- Healthy cooking: Thanks to the fat drainage system, food is lighter.
- Beverage preparation: Use the refrigerator to keep soft drinks and cocktails at the perfect temperature.
Recipes with Vegetarian Variations
The Cabinex® outdoor kitchen is not just a space for conventional barbecues; it is a tool for exploring creative and extravagant recipes that will surprise your guests. With its advanced cooking technology, you can take your outdoor culinary experience to a gourmet level. Here are some detailed recipes to inspire you, including innovative vegetarian versions.
Grilled Octopus with Cauliflower Purée and Spicy Chimichurri
Traditional Version
Ingredients
- 1 whole cleaned octopus (approximately 1.5 kg)
- 1 head of cauliflower
- 200 ml single cream
- 50 g butter
- 1 clove of garlic
- 1 lemon
- Coarse salt and black pepper
- Olive oil
For the spicy chimichurri:
- 100 ml olive oil
- 50 ml red wine vinegar
- 1 teaspoon hot paprika
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 fresh chilli pepper, minced
- 2 tablespoons fresh parsley, minced
Preparation:
- Prepare the octopus:
- Cook the octopus in a pot of boiling salted water for 40 minutes or until tender. Allow to cool and cut off the tentacles.
- Make the cauliflower purée:
- Cook the cauliflower in salted water until tender. Drain and place in a blender with the cream, butter, garlic and a dash of olive oil. Blend until smooth.
- Prepare the chimichurri:
- Mix all the chimichurri ingredients in a bowl and season to taste.
- Grill the octopus:
- Heat the grill to high and grill the octopus tentacles for 5 minutes on each side until golden brown and crispy.
- Assemble the dish:
- Place a base of cauliflower purée on a plate, top with the octopus tentacles and drizzle with chimichurri. Serve with lemon slices.
Vegetarian variation: Grilled Portobello Mushrooms
Replace the octopus with large portobello mushrooms. Grill them whole after marinating them in olive oil, garlic and lemon juice. Serve on top of the purée and accompany with chimichurri. The mushrooms provide a meaty texture and intense flavour.
Herb-Crusted Rack of Lamb with Warm Fig and Blue Cheese Salad
Traditional Version
Ingredients:
- 1 rack of lamb (8 ribs)
- 3 cloves of garlic
- 1 cup of breadcrumbs
- 2 tablespoons of Dijon mustard
- 2 tablespoons of chopped fresh thyme
- 2 tablespoons of chopped fresh rosemary
- 50 g grated Parmesan cheese
- Olive oil, salt and pepper
For the salad:
- 6 fresh figs, halved
- 100 g crumbled blue cheese
- 1 bag of mixed green leaves
- Caramelised walnuts
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
Preparation:
- Prepare the herb crust:
- Mix the breadcrumbs with the Parmesan, thyme, rosemary and chopped garlic cloves.
- Prepare the lamb rack:
- Season the lamb with salt and pepper, brush with Dijon mustard and cover with the breadcrumb mixture. Press down so that the crust is firm.
- Roast the lamb:
- Place the rack on a preheated grill over medium heat, crust side up, and cook for 20-25 minutes for medium doneness. Remove from heat and let rest for 5 minutes before carving.
- Prepare the salad:
- Grill the figs briefly and toss with the greens, blue cheese and walnuts. Drizzle with honey and balsamic vinegar.
- Serve:
- Serve the rack of lamb with the warm salad.
Vegetarian variation: Aubergine rack with herb crust
Cut the aubergines lengthwise and spread them with mustard. Cover with the mixture of breadcrumbs, garlic, herbs and Parmesan cheese. Grill over medium heat until tender and golden brown. Serve with the fig salad.
Black Truffle, Burrata and Caramelised Pear Pizza (Vegetarian)
Ingredients:
- 1 pizza base
- 2 ripe pears
- 1 ball of fresh burrata
- Black truffle oil
- 50 g grated Parmesan cheese
- 1 tablespoon honey
- 1 cup rocket
- Salt and pepper
Preparation:
- Prepare the pears:
- Cut the pears into thin slices and cook them on the grill with a little honey until caramelised.
- Prepare the pizza:
- Place the pizza base on the grill and cook one side for 2 minutes. Turn it over and add the grated Parmesan, caramelised pears and chopped burrata.
- Cook:
- Close the grill lid and cook until the cheese is melted and the base is crispy.
- Finish:
- Remove the pizza and drizzle with black truffle oil. Garnish with rocket leaves and add a pinch of salt and pepper.
This recipe is already vegetarian, but you can make it vegan by substituting the burrata with a vegan cashew-based cheese and omitting the Parmesan. Use olive oil and black truffle to enhance the flavour.
Grilled Tomahawk with Sweet Potato Purée and Red Wine Sauce
Traditional Version
Ingredients:
- 1 Tomahawk cut, approximately 1.2 kg
- Coarse salt and black pepper
- Olive oil
For the sweet potato purée:
- 2 large sweet potatoes
- 50 g butter
- 100 ml single cream
- Salt and nutmeg
For the red wine sauce:
- 250 ml red wine
- 1 chopped shallot
- 1 sprig of thyme
- 1 teaspoon sugar
Preparation:
- Prepare the Tomahawk steak:
- Season generously with coarse salt and pepper. Brush with olive oil.
- Cook the Tomahawk steak:
- Sear over direct heat for 5 minutes on each side to seal it. Then move to indirect heat and cook for 20-25 minutes until it reaches the desired doneness.
- Prepare the sweet potato purée:
- Boil the peeled sweet potatoes until tender. Mash with butter, cream, salt and nutmeg.
- Make the sauce:
- Cook the wine with the shallot, thyme and sugar over low heat until reduced by half. Strain before serving.
- Serving:
- Place the Tomahawk steak next to the sweet potato purée and drizzle with the wine sauce.
Vegetarian variation: Whole Roasted Cauliflower
Replace the Tomahawk steak with a whole cauliflower. Marinate the cauliflower in a mixture of olive oil, garlic, smoked paprika and fresh herbs. Roast over indirect heat for 30-40 minutes, turning occasionally. Serve with the sweet potato purée and red wine sauce.
These recipes, both traditional and vegetarian, are perfect for exploring the versatility of Cabinex® cookers and delighting all your guests with innovative, flavourful dishes. Dare to experiment!
Recipes with Vegetarian Variations
The Cabinex® outdoor kitchen is not just a space for conventional barbecues; it is a tool for exploring creative and extravagant recipes that will surprise your guests. With its advanced cooking technology, you can take your outdoor culinary experience to a gourmet level. Here are some detailed recipes to inspire you, including innovative vegetarian versions.
Grilled Octopus with Cauliflower Purée and Spicy Chimichurri
Traditional Version
Ingredients
- 1 whole cleaned octopus (approximately 1.5 kg)
- 1 head of cauliflower
- 200 ml single cream
- 50 g butter
- 1 clove of garlic
- 1 lemon
- Coarse salt and black pepper
- Olive oil
For the spicy chimichurri:
- 100 ml olive oil
- 50 ml red wine vinegar
- 1 teaspoon hot paprika
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 fresh chilli pepper, minced
- 2 tablespoons fresh parsley, minced
Preparation:
- Prepare the octopus:
- Cook the octopus in a pot of boiling salted water for 40 minutes or until tender. Allow to cool and cut off the tentacles.
- Make the cauliflower purée:
- Cook the cauliflower in salted water until tender. Drain and place in a blender with the cream, butter, garlic and a dash of olive oil. Blend until smooth.
- Prepare the chimichurri:
- Mix all the chimichurri ingredients in a bowl and season to taste.
- Grill the octopus:
- Heat the grill to high and grill the octopus tentacles for 5 minutes on each side until golden brown and crispy.
- Assemble the dish:
- Place a base of cauliflower purée on a plate, top with the octopus tentacles and drizzle with chimichurri. Serve with lemon slices.
Vegetarian variation: Grilled Portobello Mushrooms
Replace the octopus with large portobello mushrooms. Grill them whole after marinating them in olive oil, garlic and lemon juice. Serve on top of the purée and accompany with chimichurri. The mushrooms provide a meaty texture and intense flavour.
Herb-Crusted Rack of Lamb with Warm Fig and Blue Cheese Salad
Traditional Version
Ingredients:
- 1 rack of lamb (8 ribs)
- 3 cloves of garlic
- 1 cup of breadcrumbs
- 2 tablespoons of Dijon mustard
- 2 tablespoons of chopped fresh thyme
- 2 tablespoons of chopped fresh rosemary
- 50 g grated Parmesan cheese
- Olive oil, salt and pepper
For the salad:
- 6 fresh figs, halved
- 100 g crumbled blue cheese
- 1 bag of mixed green leaves
- Caramelised walnuts
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
Preparation:
- Prepare the herb crust:
- Mix the breadcrumbs with the Parmesan, thyme, rosemary and chopped garlic cloves.
- Prepare the lamb rack:
- Season the lamb with salt and pepper, brush with Dijon mustard and cover with the breadcrumb mixture. Press down so that the crust is firm.
- Roast the lamb:
- Place the rack on a preheated grill over medium heat, crust side up, and cook for 20-25 minutes for medium doneness. Remove from heat and let rest for 5 minutes before carving.
- Prepare the salad:
- Grill the figs briefly and toss with the greens, blue cheese and walnuts. Drizzle with honey and balsamic vinegar.
- Serve:
- Serve the rack of lamb with the warm salad.
Vegetarian variation: Aubergine rack with herb crust
Cut the aubergines lengthwise and spread them with mustard. Cover with the mixture of breadcrumbs, garlic, herbs and Parmesan cheese. Grill over medium heat until tender and golden brown. Serve with the fig salad.
Black Truffle, Burrata and Caramelised Pear Pizza (Vegetarian)
Ingredients:
- 1 pizza base
- 2 ripe pears
- 1 ball of fresh burrata
- Black truffle oil
- 50 g grated Parmesan cheese
- 1 tablespoon honey
- 1 cup rocket
- Salt and pepper
Preparation:
- Prepare the pears:
- Cut the pears into thin slices and cook them on the grill with a little honey until caramelised.
- Prepare the pizza:
- Place the pizza base on the grill and cook one side for 2 minutes. Turn it over and add the grated Parmesan, caramelised pears and chopped burrata.
- Cook:
- Close the grill lid and cook until the cheese is melted and the base is crispy.
- Finish:
- Remove the pizza and drizzle with black truffle oil. Garnish with rocket leaves and add a pinch of salt and pepper.
This recipe is already vegetarian, but you can make it vegan by substituting the burrata with a vegan cashew-based cheese and omitting the Parmesan. Use olive oil and black truffle to enhance the flavour.
Grilled Tomahawk with Sweet Potato Purée and Red Wine Sauce
Traditional Version
Ingredients:
- 1 Tomahawk cut, approximately 1.2 kg
- Coarse salt and black pepper
- Olive oil
For the sweet potato purée:
- 2 large sweet potatoes
- 50 g butter
- 100 ml single cream
- Salt and nutmeg
For the red wine sauce:
- 250 ml red wine
- 1 chopped shallot
- 1 sprig of thyme
- 1 teaspoon sugar
Preparation:
- Prepare the Tomahawk steak:
- Season generously with coarse salt and pepper. Brush with olive oil.
- Cook the Tomahawk steak:
- Sear over direct heat for 5 minutes on each side to seal it. Then move to indirect heat and cook for 20-25 minutes until it reaches the desired doneness.
- Prepare the sweet potato purée:
- Boil the peeled sweet potatoes until tender. Mash with butter, cream, salt and nutmeg.
- Make the sauce:
- Cook the wine with the shallot, thyme and sugar over low heat until reduced by half. Strain before serving.
- Serving:
- Place the Tomahawk steak next to the sweet potato purée and drizzle with the wine sauce.
Vegetarian variation: Whole Roasted Cauliflower
Replace the Tomahawk steak with a whole cauliflower. Marinate the cauliflower in a mixture of olive oil, garlic, smoked paprika and fresh herbs. Roast over indirect heat for 30-40 minutes, turning occasionally. Serve with the sweet potato purée and red wine sauce.
These recipes, both traditional and vegetarian, are perfect for exploring the versatility of Cabinex® cookers and delighting all your guests with innovative, flavourful dishes. Dare to experiment!
Recipes with Vegetarian Variations
The Cabinex® outdoor kitchen is not just a space for conventional barbecues; it is a tool for exploring creative and extravagant recipes that will surprise your guests. With its advanced cooking technology, you can take your outdoor culinary experience to a gourmet level. Here are some detailed recipes to inspire you, including innovative vegetarian versions.
Grilled Octopus with Cauliflower Purée and Spicy Chimichurri
Traditional Version
Ingredients
- 1 whole cleaned octopus (approximately 1.5 kg)
- 1 head of cauliflower
- 200 ml single cream
- 50 g butter
- 1 clove of garlic
- 1 lemon
- Coarse salt and black pepper
- Olive oil
For the spicy chimichurri:
- 100 ml olive oil
- 50 ml red wine vinegar
- 1 teaspoon hot paprika
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 fresh chilli pepper, minced
- 2 tablespoons fresh parsley, minced
Preparation:
- Prepare the octopus:
- Cook the octopus in a pot of boiling salted water for 40 minutes or until tender. Allow to cool and cut off the tentacles.
- Make the cauliflower purée:
- Cook the cauliflower in salted water until tender. Drain and place in a blender with the cream, butter, garlic and a dash of olive oil. Blend until smooth.
- Prepare the chimichurri:
- Mix all the chimichurri ingredients in a bowl and season to taste.
- Grill the octopus:
- Heat the grill to high and grill the octopus tentacles for 5 minutes on each side until golden brown and crispy.
- Assemble the dish:
- Place a base of cauliflower purée on a plate, top with the octopus tentacles and drizzle with chimichurri. Serve with lemon slices.
Vegetarian variation: Grilled Portobello Mushrooms
Replace the octopus with large portobello mushrooms. Grill them whole after marinating them in olive oil, garlic and lemon juice. Serve on top of the purée and accompany with chimichurri. The mushrooms provide a meaty texture and intense flavour.
Herb-Crusted Rack of Lamb with Warm Fig and Blue Cheese Salad
Traditional Version
Ingredients:
- 1 rack of lamb (8 ribs)
- 3 cloves of garlic
- 1 cup of breadcrumbs
- 2 tablespoons of Dijon mustard
- 2 tablespoons of chopped fresh thyme
- 2 tablespoons of chopped fresh rosemary
- 50 g grated Parmesan cheese
- Olive oil, salt and pepper
For the salad:
- 6 fresh figs, halved
- 100 g crumbled blue cheese
- 1 bag of mixed green leaves
- Caramelised walnuts
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
Preparation:
- Prepare the herb crust:
- Mix the breadcrumbs with the Parmesan, thyme, rosemary and chopped garlic cloves.
- Prepare the lamb rack:
- Season the lamb with salt and pepper, brush with Dijon mustard and cover with the breadcrumb mixture. Press down so that the crust is firm.
- Roast the lamb:
- Place the rack on a preheated grill over medium heat, crust side up, and cook for 20-25 minutes for medium doneness. Remove from heat and let rest for 5 minutes before carving.
- Prepare the salad:
- Grill the figs briefly and toss with the greens, blue cheese and walnuts. Drizzle with honey and balsamic vinegar.
- Serve:
- Serve the rack of lamb with the warm salad.
Vegetarian variation: Aubergine rack with herb crust
Cut the aubergines lengthwise and spread them with mustard. Cover with the mixture of breadcrumbs, garlic, herbs and Parmesan cheese. Grill over medium heat until tender and golden brown. Serve with the fig salad.
Black Truffle, Burrata and Caramelised Pear Pizza (Vegetarian)
Ingredients:
- 1 pizza base
- 2 ripe pears
- 1 ball of fresh burrata
- Black truffle oil
- 50 g grated Parmesan cheese
- 1 tablespoon honey
- 1 cup rocket
- Salt and pepper
Preparation:
- Prepare the pears:
- Cut the pears into thin slices and cook them on the grill with a little honey until caramelised.
- Prepare the pizza:
- Place the pizza base on the grill and cook one side for 2 minutes. Turn it over and add the grated Parmesan, caramelised pears and chopped burrata.
- Cook:
- Close the grill lid and cook until the cheese is melted and the base is crispy.
- Finish:
- Remove the pizza and drizzle with black truffle oil. Garnish with rocket leaves and add a pinch of salt and pepper.
This recipe is already vegetarian, but you can make it vegan by substituting the burrata with a vegan cashew-based cheese and omitting the Parmesan. Use olive oil and black truffle to enhance the flavour.
Grilled Tomahawk with Sweet Potato Purée and Red Wine Sauce
Traditional Version
Ingredients:
- 1 Tomahawk cut, approximately 1.2 kg
- Coarse salt and black pepper
- Olive oil
For the sweet potato purée:
- 2 large sweet potatoes
- 50 g butter
- 100 ml single cream
- Salt and nutmeg
For the red wine sauce:
- 250 ml red wine
- 1 chopped shallot
- 1 sprig of thyme
- 1 teaspoon sugar
Preparation:
- Prepare the Tomahawk steak:
- Season generously with coarse salt and pepper. Brush with olive oil.
- Cook the Tomahawk steak:
- Sear over direct heat for 5 minutes on each side to seal it. Then move to indirect heat and cook for 20-25 minutes until it reaches the desired doneness.
- Prepare the sweet potato purée:
- Boil the peeled sweet potatoes until tender. Mash with butter, cream, salt and nutmeg.
- Make the sauce:
- Cook the wine with the shallot, thyme and sugar over low heat until reduced by half. Strain before serving.
- Serving:
- Place the Tomahawk steak next to the sweet potato purée and drizzle with the wine sauce.
Vegetarian variation: Whole Roasted Cauliflower
Replace the Tomahawk steak with a whole cauliflower. Marinate the cauliflower in a mixture of olive oil, garlic, smoked paprika and fresh herbs. Roast over indirect heat for 30-40 minutes, turning occasionally. Serve with the sweet potato purée and red wine sauce.
These recipes, both traditional and vegetarian, are perfect for exploring the versatility of Cabinex® cookers and delighting all your guests with innovative, flavourful dishes. Dare to experiment!
Recipes with Vegetarian Variations
The Cabinex® outdoor kitchen is not just a space for conventional barbecues; it is a tool for exploring creative and extravagant recipes that will surprise your guests. With its advanced cooking technology, you can take your outdoor culinary experience to a gourmet level. Here are some detailed recipes to inspire you, including innovative vegetarian versions.
Grilled Octopus with Cauliflower Purée and Spicy Chimichurri
Traditional Version
Ingredients
- 1 whole cleaned octopus (approximately 1.5 kg)
- 1 head of cauliflower
- 200 ml single cream
- 50 g butter
- 1 clove of garlic
- 1 lemon
- Coarse salt and black pepper
- Olive oil
For the spicy chimichurri:
- 100 ml olive oil
- 50 ml red wine vinegar
- 1 teaspoon hot paprika
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 fresh chilli pepper, minced
- 2 tablespoons fresh parsley, minced
Preparation:
- Prepare the octopus:
- Cook the octopus in a pot of boiling salted water for 40 minutes or until tender. Allow to cool and cut off the tentacles.
- Make the cauliflower purée:
- Cook the cauliflower in salted water until tender. Drain and place in a blender with the cream, butter, garlic and a dash of olive oil. Blend until smooth.
- Prepare the chimichurri:
- Mix all the chimichurri ingredients in a bowl and season to taste.
- Grill the octopus:
- Heat the grill to high and grill the octopus tentacles for 5 minutes on each side until golden brown and crispy.
- Assemble the dish:
- Place a base of cauliflower purée on a plate, top with the octopus tentacles and drizzle with chimichurri. Serve with lemon slices.
Vegetarian variation: Grilled Portobello Mushrooms
Replace the octopus with large portobello mushrooms. Grill them whole after marinating them in olive oil, garlic and lemon juice. Serve on top of the purée and accompany with chimichurri. The mushrooms provide a meaty texture and intense flavour.
Herb-Crusted Rack of Lamb with Warm Fig and Blue Cheese Salad
Traditional Version
Ingredients:
- 1 rack of lamb (8 ribs)
- 3 cloves of garlic
- 1 cup of breadcrumbs
- 2 tablespoons of Dijon mustard
- 2 tablespoons of chopped fresh thyme
- 2 tablespoons of chopped fresh rosemary
- 50 g grated Parmesan cheese
- Olive oil, salt and pepper
For the salad:
- 6 fresh figs, halved
- 100 g crumbled blue cheese
- 1 bag of mixed green leaves
- Caramelised walnuts
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
Preparation:
- Prepare the herb crust:
- Mix the breadcrumbs with the Parmesan, thyme, rosemary and chopped garlic cloves.
- Prepare the lamb rack:
- Season the lamb with salt and pepper, brush with Dijon mustard and cover with the breadcrumb mixture. Press down so that the crust is firm.
- Roast the lamb:
- Place the rack on a preheated grill over medium heat, crust side up, and cook for 20-25 minutes for medium doneness. Remove from heat and let rest for 5 minutes before carving.
- Prepare the salad:
- Grill the figs briefly and toss with the greens, blue cheese and walnuts. Drizzle with honey and balsamic vinegar.
- Serve:
- Serve the rack of lamb with the warm salad.
Vegetarian variation: Aubergine rack with herb crust
Cut the aubergines lengthwise and spread them with mustard. Cover with the mixture of breadcrumbs, garlic, herbs and Parmesan cheese. Grill over medium heat until tender and golden brown. Serve with the fig salad.
Black Truffle, Burrata and Caramelised Pear Pizza (Vegetarian)
Ingredients:
- 1 pizza base
- 2 ripe pears
- 1 ball of fresh burrata
- Black truffle oil
- 50 g grated Parmesan cheese
- 1 tablespoon honey
- 1 cup rocket
- Salt and pepper
Preparation:
- Prepare the pears:
- Cut the pears into thin slices and cook them on the grill with a little honey until caramelised.
- Prepare the pizza:
- Place the pizza base on the grill and cook one side for 2 minutes. Turn it over and add the grated Parmesan, caramelised pears and chopped burrata.
- Cook:
- Close the grill lid and cook until the cheese is melted and the base is crispy.
- Finish:
- Remove the pizza and drizzle with black truffle oil. Garnish with rocket leaves and add a pinch of salt and pepper.
This recipe is already vegetarian, but you can make it vegan by substituting the burrata with a vegan cashew-based cheese and omitting the Parmesan. Use olive oil and black truffle to enhance the flavour.
Grilled Tomahawk with Sweet Potato Purée and Red Wine Sauce
Traditional Version
Ingredients:
- 1 Tomahawk cut, approximately 1.2 kg
- Coarse salt and black pepper
- Olive oil
For the sweet potato purée:
- 2 large sweet potatoes
- 50 g butter
- 100 ml single cream
- Salt and nutmeg
For the red wine sauce:
- 250 ml red wine
- 1 chopped shallot
- 1 sprig of thyme
- 1 teaspoon sugar
Preparation:
- Prepare the Tomahawk steak:
- Season generously with coarse salt and pepper. Brush with olive oil.
- Cook the Tomahawk steak:
- Sear over direct heat for 5 minutes on each side to seal it. Then move to indirect heat and cook for 20-25 minutes until it reaches the desired doneness.
- Prepare the sweet potato purée:
- Boil the peeled sweet potatoes until tender. Mash with butter, cream, salt and nutmeg.
- Make the sauce:
- Cook the wine with the shallot, thyme and sugar over low heat until reduced by half. Strain before serving.
- Serving:
- Place the Tomahawk steak next to the sweet potato purée and drizzle with the wine sauce.
Vegetarian variation: Whole Roasted Cauliflower
Replace the Tomahawk steak with a whole cauliflower. Marinate the cauliflower in a mixture of olive oil, garlic, smoked paprika and fresh herbs. Roast over indirect heat for 30-40 minutes, turning occasionally. Serve with the sweet potato purée and red wine sauce.
These recipes, both traditional and vegetarian, are perfect for exploring the versatility of Cabinex® cookers and delighting all your guests with innovative, flavourful dishes. Dare to experiment!
Recipes with Vegetarian Variations
The Cabinex® outdoor kitchen is not just a space for conventional barbecues; it is a tool for exploring creative and extravagant recipes that will surprise your guests. With its advanced cooking technology, you can take your outdoor culinary experience to a gourmet level. Here are some detailed recipes to inspire you, including innovative vegetarian versions.
Grilled Octopus with Cauliflower Purée and Spicy Chimichurri
Traditional Version
Ingredients
- 1 whole cleaned octopus (approximately 1.5 kg)
- 1 head of cauliflower
- 200 ml single cream
- 50 g butter
- 1 clove of garlic
- 1 lemon
- Coarse salt and black pepper
- Olive oil
For the spicy chimichurri:
- 100 ml olive oil
- 50 ml red wine vinegar
- 1 teaspoon hot paprika
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 fresh chilli pepper, minced
- 2 tablespoons fresh parsley, minced
Preparation:
- Prepare the octopus:
- Cook the octopus in a pot of boiling salted water for 40 minutes or until tender. Allow to cool and cut off the tentacles.
- Make the cauliflower purée:
- Cook the cauliflower in salted water until tender. Drain and place in a blender with the cream, butter, garlic and a dash of olive oil. Blend until smooth.
- Prepare the chimichurri:
- Mix all the chimichurri ingredients in a bowl and season to taste.
- Grill the octopus:
- Heat the grill to high and grill the octopus tentacles for 5 minutes on each side until golden brown and crispy.
- Assemble the dish:
- Place a base of cauliflower purée on a plate, top with the octopus tentacles and drizzle with chimichurri. Serve with lemon slices.
Vegetarian variation: Grilled Portobello Mushrooms
Replace the octopus with large portobello mushrooms. Grill them whole after marinating them in olive oil, garlic and lemon juice. Serve on top of the purée and accompany with chimichurri. The mushrooms provide a meaty texture and intense flavour.
Herb-Crusted Rack of Lamb with Warm Fig and Blue Cheese Salad
Traditional Version
Ingredients:
- 1 rack of lamb (8 ribs)
- 3 cloves of garlic
- 1 cup of breadcrumbs
- 2 tablespoons of Dijon mustard
- 2 tablespoons of chopped fresh thyme
- 2 tablespoons of chopped fresh rosemary
- 50 g grated Parmesan cheese
- Olive oil, salt and pepper
For the salad:
- 6 fresh figs, halved
- 100 g crumbled blue cheese
- 1 bag of mixed green leaves
- Caramelised walnuts
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
Preparation:
- Prepare the herb crust:
- Mix the breadcrumbs with the Parmesan, thyme, rosemary and chopped garlic cloves.
- Prepare the lamb rack:
- Season the lamb with salt and pepper, brush with Dijon mustard and cover with the breadcrumb mixture. Press down so that the crust is firm.
- Roast the lamb:
- Place the rack on a preheated grill over medium heat, crust side up, and cook for 20-25 minutes for medium doneness. Remove from heat and let rest for 5 minutes before carving.
- Prepare the salad:
- Grill the figs briefly and toss with the greens, blue cheese and walnuts. Drizzle with honey and balsamic vinegar.
- Serve:
- Serve the rack of lamb with the warm salad.
Vegetarian variation: Aubergine rack with herb crust
Cut the aubergines lengthwise and spread them with mustard. Cover with the mixture of breadcrumbs, garlic, herbs and Parmesan cheese. Grill over medium heat until tender and golden brown. Serve with the fig salad.
Black Truffle, Burrata and Caramelised Pear Pizza (Vegetarian)
Ingredients:
- 1 pizza base
- 2 ripe pears
- 1 ball of fresh burrata
- Black truffle oil
- 50 g grated Parmesan cheese
- 1 tablespoon honey
- 1 cup rocket
- Salt and pepper
Preparation:
- Prepare the pears:
- Cut the pears into thin slices and cook them on the grill with a little honey until caramelised.
- Prepare the pizza:
- Place the pizza base on the grill and cook one side for 2 minutes. Turn it over and add the grated Parmesan, caramelised pears and chopped burrata.
- Cook:
- Close the grill lid and cook until the cheese is melted and the base is crispy.
- Finish:
- Remove the pizza and drizzle with black truffle oil. Garnish with rocket leaves and add a pinch of salt and pepper.
This recipe is already vegetarian, but you can make it vegan by substituting the burrata with a vegan cashew-based cheese and omitting the Parmesan. Use olive oil and black truffle to enhance the flavour.
Grilled Tomahawk with Sweet Potato Purée and Red Wine Sauce
Traditional Version
Ingredients:
- 1 Tomahawk cut, approximately 1.2 kg
- Coarse salt and black pepper
- Olive oil
For the sweet potato purée:
- 2 large sweet potatoes
- 50 g butter
- 100 ml single cream
- Salt and nutmeg
For the red wine sauce:
- 250 ml red wine
- 1 chopped shallot
- 1 sprig of thyme
- 1 teaspoon sugar
Preparation:
- Prepare the Tomahawk steak:
- Season generously with coarse salt and pepper. Brush with olive oil.
- Cook the Tomahawk steak:
- Sear over direct heat for 5 minutes on each side to seal it. Then move to indirect heat and cook for 20-25 minutes until it reaches the desired doneness.
- Prepare the sweet potato purée:
- Boil the peeled sweet potatoes until tender. Mash with butter, cream, salt and nutmeg.
- Make the sauce:
- Cook the wine with the shallot, thyme and sugar over low heat until reduced by half. Strain before serving.
- Serving:
- Place the Tomahawk steak next to the sweet potato purée and drizzle with the wine sauce.
Vegetarian variation: Whole Roasted Cauliflower
Replace the Tomahawk steak with a whole cauliflower. Marinate the cauliflower in a mixture of olive oil, garlic, smoked paprika and fresh herbs. Roast over indirect heat for 30-40 minutes, turning occasionally. Serve with the sweet potato purée and red wine sauce.
These recipes, both traditional and vegetarian, are perfect for exploring the versatility of Cabinex® cookers and delighting all your guests with innovative, flavourful dishes. Dare to experiment!
Recipes with Vegetarian Variations
The Cabinex® outdoor kitchen is not just a space for conventional barbecues; it is a tool for exploring creative and extravagant recipes that will surprise your guests. With its advanced cooking technology, you can take your outdoor culinary experience to a gourmet level. Here are some detailed recipes to inspire you, including innovative vegetarian versions.
Grilled Octopus with Cauliflower Purée and Spicy Chimichurri
Traditional Version
Ingredients
- 1 whole cleaned octopus (approximately 1.5 kg)
- 1 head of cauliflower
- 200 ml single cream
- 50 g butter
- 1 clove of garlic
- 1 lemon
- Coarse salt and black pepper
- Olive oil
For the spicy chimichurri:
- 100 ml olive oil
- 50 ml red wine vinegar
- 1 teaspoon hot paprika
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 fresh chilli pepper, minced
- 2 tablespoons fresh parsley, minced
Preparation:
- Prepare the octopus:
- Cook the octopus in a pot of boiling salted water for 40 minutes or until tender. Allow to cool and cut off the tentacles.
- Make the cauliflower purée:
- Cook the cauliflower in salted water until tender. Drain and place in a blender with the cream, butter, garlic and a dash of olive oil. Blend until smooth.
- Prepare the chimichurri:
- Mix all the chimichurri ingredients in a bowl and season to taste.
- Grill the octopus:
- Heat the grill to high and grill the octopus tentacles for 5 minutes on each side until golden brown and crispy.
- Assemble the dish:
- Place a base of cauliflower purée on a plate, top with the octopus tentacles and drizzle with chimichurri. Serve with lemon slices.
Vegetarian variation: Grilled Portobello Mushrooms
Replace the octopus with large portobello mushrooms. Grill them whole after marinating them in olive oil, garlic and lemon juice. Serve on top of the purée and accompany with chimichurri. The mushrooms provide a meaty texture and intense flavour.
Herb-Crusted Rack of Lamb with Warm Fig and Blue Cheese Salad
Traditional Version
Ingredients:
- 1 rack of lamb (8 ribs)
- 3 cloves of garlic
- 1 cup of breadcrumbs
- 2 tablespoons of Dijon mustard
- 2 tablespoons of chopped fresh thyme
- 2 tablespoons of chopped fresh rosemary
- 50 g grated Parmesan cheese
- Olive oil, salt and pepper
For the salad:
- 6 fresh figs, halved
- 100 g crumbled blue cheese
- 1 bag of mixed green leaves
- Caramelised walnuts
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
Preparation:
- Prepare the herb crust:
- Mix the breadcrumbs with the Parmesan, thyme, rosemary and chopped garlic cloves.
- Prepare the lamb rack:
- Season the lamb with salt and pepper, brush with Dijon mustard and cover with the breadcrumb mixture. Press down so that the crust is firm.
- Roast the lamb:
- Place the rack on a preheated grill over medium heat, crust side up, and cook for 20-25 minutes for medium doneness. Remove from heat and let rest for 5 minutes before carving.
- Prepare the salad:
- Grill the figs briefly and toss with the greens, blue cheese and walnuts. Drizzle with honey and balsamic vinegar.
- Serve:
- Serve the rack of lamb with the warm salad.
Vegetarian variation: Aubergine rack with herb crust
Cut the aubergines lengthwise and spread them with mustard. Cover with the mixture of breadcrumbs, garlic, herbs and Parmesan cheese. Grill over medium heat until tender and golden brown. Serve with the fig salad.
Black Truffle, Burrata and Caramelised Pear Pizza (Vegetarian)
Ingredients:
- 1 pizza base
- 2 ripe pears
- 1 ball of fresh burrata
- Black truffle oil
- 50 g grated Parmesan cheese
- 1 tablespoon honey
- 1 cup rocket
- Salt and pepper
Preparation:
- Prepare the pears:
- Cut the pears into thin slices and cook them on the grill with a little honey until caramelised.
- Prepare the pizza:
- Place the pizza base on the grill and cook one side for 2 minutes. Turn it over and add the grated Parmesan, caramelised pears and chopped burrata.
- Cook:
- Close the grill lid and cook until the cheese is melted and the base is crispy.
- Finish:
- Remove the pizza and drizzle with black truffle oil. Garnish with rocket leaves and add a pinch of salt and pepper.
This recipe is already vegetarian, but you can make it vegan by substituting the burrata with a vegan cashew-based cheese and omitting the Parmesan. Use olive oil and black truffle to enhance the flavour.
Grilled Tomahawk with Sweet Potato Purée and Red Wine Sauce
Traditional Version
Ingredients:
- 1 Tomahawk cut, approximately 1.2 kg
- Coarse salt and black pepper
- Olive oil
For the sweet potato purée:
- 2 large sweet potatoes
- 50 g butter
- 100 ml single cream
- Salt and nutmeg
For the red wine sauce:
- 250 ml red wine
- 1 chopped shallot
- 1 sprig of thyme
- 1 teaspoon sugar
Preparation:
- Prepare the Tomahawk steak:
- Season generously with coarse salt and pepper. Brush with olive oil.
- Cook the Tomahawk steak:
- Sear over direct heat for 5 minutes on each side to seal it. Then move to indirect heat and cook for 20-25 minutes until it reaches the desired doneness.
- Prepare the sweet potato purée:
- Boil the peeled sweet potatoes until tender. Mash with butter, cream, salt and nutmeg.
- Make the sauce:
- Cook the wine with the shallot, thyme and sugar over low heat until reduced by half. Strain before serving.
- Serving:
- Place the Tomahawk steak next to the sweet potato purée and drizzle with the wine sauce.
Vegetarian variation: Whole Roasted Cauliflower
Replace the Tomahawk steak with a whole cauliflower. Marinate the cauliflower in a mixture of olive oil, garlic, smoked paprika and fresh herbs. Roast over indirect heat for 30-40 minutes, turning occasionally. Serve with the sweet potato purée and red wine sauce.
These recipes, both traditional and vegetarian, are perfect for exploring the versatility of Cabinex® cookers and delighting all your guests with innovative, flavourful dishes. Dare to experiment!
Recipes with Vegetarian Variations
The Cabinex® outdoor kitchen is not just a space for conventional barbecues; it is a tool for exploring creative and extravagant recipes that will surprise your guests. With its advanced cooking technology, you can take your outdoor culinary experience to a gourmet level. Here are some detailed recipes to inspire you, including innovative vegetarian versions.
Grilled Octopus with Cauliflower Purée and Spicy Chimichurri
Traditional Version
Ingredients
- 1 whole cleaned octopus (approximately 1.5 kg)
- 1 head of cauliflower
- 200 ml single cream
- 50 g butter
- 1 clove of garlic
- 1 lemon
- Coarse salt and black pepper
- Olive oil
For the spicy chimichurri:
- 100 ml olive oil
- 50 ml red wine vinegar
- 1 teaspoon hot paprika
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 fresh chilli pepper, minced
- 2 tablespoons fresh parsley, minced
Preparation:
- Prepare the octopus:
- Cook the octopus in a pot of boiling salted water for 40 minutes or until tender. Allow to cool and cut off the tentacles.
- Make the cauliflower purée:
- Cook the cauliflower in salted water until tender. Drain and place in a blender with the cream, butter, garlic and a dash of olive oil. Blend until smooth.
- Prepare the chimichurri:
- Mix all the chimichurri ingredients in a bowl and season to taste.
- Grill the octopus:
- Heat the grill to high and grill the octopus tentacles for 5 minutes on each side until golden brown and crispy.
- Assemble the dish:
- Place a base of cauliflower purée on a plate, top with the octopus tentacles and drizzle with chimichurri. Serve with lemon slices.
Vegetarian variation: Grilled Portobello Mushrooms
Replace the octopus with large portobello mushrooms. Grill them whole after marinating them in olive oil, garlic and lemon juice. Serve on top of the purée and accompany with chimichurri. The mushrooms provide a meaty texture and intense flavour.
Herb-Crusted Rack of Lamb with Warm Fig and Blue Cheese Salad
Traditional Version
Ingredients:
- 1 rack of lamb (8 ribs)
- 3 cloves of garlic
- 1 cup of breadcrumbs
- 2 tablespoons of Dijon mustard
- 2 tablespoons of chopped fresh thyme
- 2 tablespoons of chopped fresh rosemary
- 50 g grated Parmesan cheese
- Olive oil, salt and pepper
For the salad:
- 6 fresh figs, halved
- 100 g crumbled blue cheese
- 1 bag of mixed green leaves
- Caramelised walnuts
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
Preparation:
- Prepare the herb crust:
- Mix the breadcrumbs with the Parmesan, thyme, rosemary and chopped garlic cloves.
- Prepare the lamb rack:
- Season the lamb with salt and pepper, brush with Dijon mustard and cover with the breadcrumb mixture. Press down so that the crust is firm.
- Roast the lamb:
- Place the rack on a preheated grill over medium heat, crust side up, and cook for 20-25 minutes for medium doneness. Remove from heat and let rest for 5 minutes before carving.
- Prepare the salad:
- Grill the figs briefly and toss with the greens, blue cheese and walnuts. Drizzle with honey and balsamic vinegar.
- Serve:
- Serve the rack of lamb with the warm salad.
Vegetarian variation: Aubergine rack with herb crust
Cut the aubergines lengthwise and spread them with mustard. Cover with the mixture of breadcrumbs, garlic, herbs and Parmesan cheese. Grill over medium heat until tender and golden brown. Serve with the fig salad.
Black Truffle, Burrata and Caramelised Pear Pizza (Vegetarian)
Ingredients:
- 1 pizza base
- 2 ripe pears
- 1 ball of fresh burrata
- Black truffle oil
- 50 g grated Parmesan cheese
- 1 tablespoon honey
- 1 cup rocket
- Salt and pepper
Preparation:
- Prepare the pears:
- Cut the pears into thin slices and cook them on the grill with a little honey until caramelised.
- Prepare the pizza:
- Place the pizza base on the grill and cook one side for 2 minutes. Turn it over and add the grated Parmesan, caramelised pears and chopped burrata.
- Cook:
- Close the grill lid and cook until the cheese is melted and the base is crispy.
- Finish:
- Remove the pizza and drizzle with black truffle oil. Garnish with rocket leaves and add a pinch of salt and pepper.
This recipe is already vegetarian, but you can make it vegan by substituting the burrata with a vegan cashew-based cheese and omitting the Parmesan. Use olive oil and black truffle to enhance the flavour.
Grilled Tomahawk with Sweet Potato Purée and Red Wine Sauce
Traditional Version
Ingredients:
- 1 Tomahawk cut, approximately 1.2 kg
- Coarse salt and black pepper
- Olive oil
For the sweet potato purée:
- 2 large sweet potatoes
- 50 g butter
- 100 ml single cream
- Salt and nutmeg
For the red wine sauce:
- 250 ml red wine
- 1 chopped shallot
- 1 sprig of thyme
- 1 teaspoon sugar
Preparation:
- Prepare the Tomahawk steak:
- Season generously with coarse salt and pepper. Brush with olive oil.
- Cook the Tomahawk steak:
- Sear over direct heat for 5 minutes on each side to seal it. Then move to indirect heat and cook for 20-25 minutes until it reaches the desired doneness.
- Prepare the sweet potato purée:
- Boil the peeled sweet potatoes until tender. Mash with butter, cream, salt and nutmeg.
- Make the sauce:
- Cook the wine with the shallot, thyme and sugar over low heat until reduced by half. Strain before serving.
- Serving:
- Place the Tomahawk steak next to the sweet potato purée and drizzle with the wine sauce.
Vegetarian variation: Whole Roasted Cauliflower
Replace the Tomahawk steak with a whole cauliflower. Marinate the cauliflower in a mixture of olive oil, garlic, smoked paprika and fresh herbs. Roast over indirect heat for 30-40 minutes, turning occasionally. Serve with the sweet potato purée and red wine sauce.
These recipes, both traditional and vegetarian, are perfect for exploring the versatility of Cabinex® cookers and delighting all your guests with innovative, flavourful dishes. Dare to experiment!
