Plancha veryspicy Cuisson à la plancha Verycook Gambas & mangue teriyaki & Mini brochettes lapin pruneaux miel [Test produit]I am not at all BBQ, I do not like the burnt taste that skewers 2 both 3 because we do not control the cooking and I hate the smell of grease that flows over the coals. By cons, I love the holiday atmosphere of the outdoor kitchen and large tables where everyone wants a different cooking. That's why I became a total fan of planchas. A healthier alternative to barbecue: using less fat and are much less harmful and carcinogenic because they do not fall on the coals, but also more convenient: no need to send the guys light the coals for 40 minutes while drinking beer, and cleaning the plate takes only a few minutes!

But above, most important to me, by gas, cooking is mastery: it takes to heat, it caramelizes, it gilds our way. And for that Verycook understood everything, they make gas planchas efficient and easy to use. The plancha Verycook brings together all the elements to make it perfect: heating power, ease of maintenance, quality of the cooking plate, materials of stainless steel and most ultra colorful for your garden as it comes in ten colors pop. When I tried my plancha Veryspicy, I melted and I immediately invented two quick and tasty recipes to remember the holidays!

 

Gambas teriyaki mangue plancha1 Cuisson à la plancha Verycook Gambas & mangue teriyaki & Mini brochettes lapin pruneaux miel [Test produit]Prawns & Mango Teriyaki a la plancha

Prep: 5mins
Cooling: 2hr
Cooking: 10mins

Serves 4 people

- 300g shelled prawns
- 1 mango
- 10cl teriyaki sauce
- salt, pepper
- coriander, chives or chopped fresh basil
- cashews or crushed peanuts

Peel mango and cut into small cubes.

Place the prawns and mango in a baking pan and drizzle with teriyaki sauce. Mix well so that all elements are soaked.

Cover with plastic wrap and marinate in the fridge for 2 hours. After one hour, make a phone spoon to stir again.

Turn on the plancha with high heat. When it is hot, drop the prawns and mango chunks and sear over medium heat for 5 minutes, turning frequently. Pour the marinade sauce on top and caramelize for 5 minutes. Always bring the sauce to the center of the plancha and turn regularly.

Sprinkle with chopped fresh herbs and crushed peanuts or cashews and serve with basmati rice.

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Brochettes pruneaux lapin miel plancha1 Cuisson à la plancha Verycook Gambas & mangue teriyaki & Mini brochettes lapin pruneaux miel [Test produit]Mini-skewers with rabbit, prunes and honey

Prep: 10mins
Cooking: 10mins

Serves 6 people (12 mini-skewers)

- 2 rabbit fillets
- 12 large pitted prunes
- 2 tablespoons honey
- salt, pepper

Cut the fillet of rabbit 12 cubes of about 2.5 cm square.

Plant pitted prunes and cubes of rabbit 12 small spikes.

Melt the honey a few seconds in the microwave to make it completely liquid. Using a brush, brush on cubes of rabbit. Add salt and pepper.

Turn on the plancha with high heat. When it is hot, remove the mini-skewers and sear over low heat for 10 minutes, turning frequently.

Serve immediately.

[Product offered]

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