80s hot plate with stir-fry quesadilla recipe

May 25, 2019 Gastautoren Evi & Frank
Rezepte für die Feuerplatte | Produkte | Rezepte

Do you also have an ideal idea of a barbecue party? Everyone stands together around the barbecue and enjoys the time together. In reality, the guests usually sit a little apart from the host and barbecue master while he operates the barbecue.

With a fire plate , separate events are a thing of the past. A fire plate creates a nice social atmosphere, because you can stand around the fire plate with lots of people and you can also prepare the barbecue food together. Thanks to its large surface area and different temperature zones, a griddle is an all-purpose barbecue. You can prepare large quantities at once while standing around the griddle with your friends and enjoying the heat it radiates. This makes a barbecue party in the autumn and winter months a lot cosier and even frostbites don't have to shiver from the cold.

The all-rounder - the 80cm fire plate

As the name suggests, the 80 cm fire plate from Grillrost.com has a diameter of 80 cm. It has a material thickness of 5mm. On the one hand, this is enough so that the fire plate does not warp too much when heated and can store the heat for a certain amount of time. On the other hand, it is also not too much, as the thicker the material, the longer it takes and the more wood is needed to bring the fire plate up to temperature. The weight factor should not be ignored either. As the material thickness increases, so does the weight of the fire plate, and above a certain weight, the fire plate can no longer be moved on its own.

With a material thickness of 5 mm, the fire plate is therefore a conscious decision in favour of the middle way. The plate is strong enough not to deform too much when heated, heats up quickly enough and is still manageable enough to be moved easily on its own.

The plate can be conveniently placed on a standard kettle barbecue using the additionally available support rails. It can also be mounted on fire barrels, fire bowls, barrels, pylons, etc. using the universal stainless steel spacers available as an accessory.

Playing with the temperature zones

The fire in the centre of the grill creates different temperature zones on the plate. It gets less and less hot from the inside to the outside. This allows you to grill the meat on the inner edge of the plate with great roasting flavours, while the side dishes cook slowly on the outside without burning. Thanks to these different temperature zones, you can easily prepare an entire menu, such as great burgers or quesadillas, on the griddle.

Burning in the fire plate

You should burn in the fire plate before using it for the first time.

We explain how you can burn in the plate:

You will need a highly heatable vegetable oil (for example rapeseed oil, sunflower oil or coconut oil) and plenty of wood and coal for the fire. This is all you need for the classic method. However, if you still have old potatoes at home that are no longer eaten anyway, you can also burn a few potatoes into the fire. To do this, cut the potatoes into thick slices.

First, heat the kettle grill to a high heat, place the plate on top and rub it well with the oil using kitchen paper or a silicone brush. If you are only using oil on the plate, you just need to make sure that there is always enough heat and the plate should be rubbed with oil regularly. After a while, about an hour, a patina will develop on the plate.

If you bake the platter with potatoes, place the potato slices on the platter and turn them over and over again.However, you don't have to cover the whole platter with potatoes. It is sufficient to move the potatoes around on the platter as you turn them. After approx. 1-1.5 hours, the plate should have a black coating, which is called patina. As the potatoes are burnt black after the plate has been burnt, they must unfortunately be disposed of. Now briefly rub the griddle with oil and the baking is complete.

Now the big moment has arrived, the inauguration of the fire plate has come. We have also written down a great recipe for the inauguration of a fire plate for you. There are quesadillas!

Quesadilla recipe from the griddle

Ingredients for 8 quesadillas

300g cooked meat e.g. chicken, leftover neck steak or minced meat
8 tortillias
3 coloured peppers
6 spring onions
3 chilli peppers
4 lime wedges
Pepper, salt
paprika powder
cumin
grated cheese, e.g. cheddar, Emmental or mozzarella
cooking oil

The preparation

First cut the peppers into pieces and the chilli and onions into fine rings.

The next step is to grill the meat together with the vegetables and lime wedges on the hotplate with oil. Then season with salt, pepper, cumin and paprika.

The meat is now cut or plucked into small pieces and sprinkled with a little lime juice. Grilling the lime gives the juice a wonderful caramelised flavour.

Half of the tortillas are then covered with the meat, roasted vegetables and cheese (similar to a pizza calzone).

The tortilla flatbread is then folded up and grilled on the griddle for approx. 2 minutes. It is then turned over and grilled again for approx. 2 minutes until the cheese has melted.

The quesadillas are served warm immediately. They go well with salsa and guacamole.

Enjoy your meal!