Goat on Fire – Warm Goat’s Cheese Meets Grilled Peach and Spicy Wok Vegetables
Goat on Fire – Warm Goat’s Cheese Meets Grilled Peach and Spicy Wok Vegetables
A true taste sensation from the grill: with this creative recipe "Goat on Fire", you're not only giving goat camembert a good sweat but also treating your taste buds to a whole new experience. Sweet peaches and spicy Sriracha on savoury wok vegetables atop crispy English muffins make for a surprising summer dish. Perfectly prepared on your Versa-Tile® Griddle Gas Grill – equipped with the stainless steel insert and a wok. Whether as a stylish starter or a vegetarian main course – this mix is a real highlight for your next BBQ.
Ingredients
- 4 English Muffins
- 120 g goat camembert (in a block)
- 20 g maple syrup
- 8 g fresh savoury
- 2–4 white peaches (depending on size)
- 80 g red pointed pepper
- 80 g fennel
- 40 g baby spinach
- 40 g Sriracha sauce
- 10 g black pepper
- 20 g sea salt
- 40 g olive oil
- 2 limes
Directions
1
First, remove the griddle tile and lift out the round heat shield above the burner.
2
Turn the stainless steel pizza attachment upside down so that the three longer supports point downwards, and insert it into the empty slot. Now place your wok into the stainless steel attachment and preheat both zones of your Versa-Tile® Griddle Gas Grill, including the wok, to approximately 250°C.
3
Meanwhile, prepare all the ingredients so you're ready to go at the grill.
4
Cut the goat camembert into slices about 3 cm thick. Drizzle some olive oil onto the griddle and place the cheese slices on it. Add some torn savoury on top of the cheese and drizzle with maple syrup.
5
Halve or quarter the peaches (depending on size), remove the stones, and place them on the griddle as well. They will develop their sweet roasted aroma here.
6
Slice the pepper into fine rings and shave the fennel as finely as possible. Heat some olive oil in the wok on the grill and add the pepper and fennel. Sauté briefly and season with Sriracha, lime juice, sea salt, and pepper.
7
Turn the goat cheese on the griddle. Slice the muffins and place them briefly on the griddle surface until they're nicely crispy on the outside – but be careful not to burn them.
8
Now add the baby spinach to the hot wok, toss it once so that it just wilts.
9
Now comes the best part: place the bottom half of the muffin on the plate, place a slice of goat camembert on top. Add the savoury wok vegetables. Arrange the grilled peach alongside and finish everything with a bit of lime zest – your Goat on Fire is ready!
Suggested for this recipe
Art. No. # 140134
Griddle Starter Kit
Art. No. # 140241
Versa-Tile®
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