Recipes
Real Fire.
Real Flavour.
Recipes for The Bastard, from low and slow classics to quick plancha dinners.
poultryCook this first
Duck Breast on the Plancha Ring
Duck breast fillets seared skin-side down on the Phantom Plancha Ring until the fat is rendered and the skin is deep golden and crisp. Finished pink in the middle with a light honey and thyme glaze. Restaurant results in under...
- 40 min
- 200°C
- Serves 4
fish & seafoodWhole Lobster with Herb Butter
A whole lobster split in half, brushed with garlic and chive butter and grilled on the kamado until...
- 45 min
- 200°C
- Serves 2
fish & seafoodGrilled Sea Bream on Pepper and Tomato Sauce
Whole sea bream with crisp, grill-marked skin, finished on a bed of slowly cooked sweet peppers and tomatoes....
- 1 h 15 min
- 220°C
- Serves 4
chickenSmoked Chicken Leg Quarters with Chunky Fries and Aioli
Whole chicken leg quarters rubbed with paprika and smoked over fruit wood, then crisped at the end for...
- 2 h
- 150°C, then 220°C
- Serves 4
beefHot Cheese Burger with Padrón, Bell Pepper and Jalapeño
A thick beef burger with melted pepper jack, blistered padrón peppers, sweet bell pepper and charred jalapeños. Smoky,...
- 40 min
- 250°C
- Serves 4
vegetarianReibekuchen with Homemade Apple Compote
Crispy, golden potato pancakes with parsley and nutmeg, fried on the plancha and served with a warm apple...
- 45 min
- 220°C
- Serves 4
dessertRhubarb Crumble Tart with Vanilla Ice Cream
A buttery shortcrust base filled with vanilla and cinnamon rhubarb compote and topped with an oat crumble, baked...
- 1 h 30 min
- 210°C
- Serves 6
low & slowGame Stew with Mashed Potatoes and Red Wine Poached Pears
Venison or roe deer braised for hours in a Dutch oven with juniper, cloves, star anise and dried...
- 3 h 30 min
- 120°C
- Serves 4
poultryDuck Breast with Parsnip Mash and Caramelised Orange Sauce
Duck breast with a crosshatched fat cap, seared on the Half Moon plancha and served on a creamy...
- 1 h 15 min
- 220°C
- Serves 4
vegetarianWinter Pumpkin Soup with Crème Fraîche and Roasted Seed Mix
Butternut squash roasted on The Bastard, then simmered in a spiced coconut base with lemongrass, curry paste and...
- 1 h
- 225°C
- Serves 4
chickenKamado Rotisserie Chicken
A whole chicken, spinning slowly over indirect heat until the skin turns deep gold and the meat bastes...
- 1 h 30 min
- 180–200°C
- Serves 4
vegetarianRoasted Beet with Grilled Bimi and Soft Cheese
A vegetable dish built on contrast: earthy roasted beets, grilled bimi, lightly smoked peas, soft white cheese, toasted...
- 1 h 30 min
- 180–200°C
- Serves 4
fish & seafoodBarry Fish
A thick piece of cod seared on the Half Moon Griddle, with grilled green and white asparagus, charred...
- 45 min
- 180–200°C
- Serves 4