Plancha recipes
The number of servings and the cooking times are given as an indication only and can vary according to
the size of the food, quantity of ingredients and personal taste.
Yakitori chicken skewers (serves 2)
• 400 g chicken breasts • 2 tsp chopped chives
• Marinade: 2 cm ginger, 2 garlic cloves, 100 ml soy sauce, 100 ml sake, 1 tbsp brown sugar, 1 tbsp neutral cooking oil, crushed
pepper.
Peel the ginger and garlic cloves, chop and mix them with the oil, soy sauce, sake, brown sugar and pepper. Cut the chicken into
cubes, place them in the marinade, turn them over and cover the dish with plastic film. Leave to rest for 1 hour.
Drain the chicken cubes, thread them onto skewers and cook on the plancha for about 15 minutes. Garnish with chives. Strain the
marinade into a gravy boat and serve.
Spicy beef skewers (serves 2)
• 350 g beef tenderloin • 2 small white onions • 2 cherry tomatoes • ½ green bell pepper
• Marinade: 2 tbsp olive oil, 1 tbsp paprika, ½ dose saffron, ½ tsp four-spices, salt, pepper
Mix all marinade ingredients in a shallow dish. Cut the meat into cubes, place them in the marinade, cover the dish with
plastic film and leave to rest for an hour. Peel the onions, cut them into halves if they are large. Wash the bell pepper, remove
the seeds and cut into pieces. Wash and wipe the tomatoes.
Drain the meat cubes and thread them onto skewers alternating beef, onion, bell pepper, tomatoes. Grill for 5 to 10
minutes until desired doneness, turning over the skewers regularly.
Parmesan crusted salmon (serves 2)
• 2 salmon steaks • 2 tbsp breadcrumbs • 2 tbsp parmesan • 2 tbsp coarse-ground pepper • 2 tbsp olive oil • salt
Dry the salmon steaks and coat them with oil. In a shallow plate, mix the breadcrumbs, parmesan, pepper and a little salt.
Roll the fish steaks in this mixture and cook on the plancha until the crust turns golden. Cook longer if you want the fish to
be well cooked inside.
Prawns in pastis (serves 2)
• 8 prawns • 1 to 2 tbsp pastis • 1 garlic clove • 1 tbsp olive oil • salt, pepper
Peel the garlic and crush it with a garlic press over a terrine. Pour the olive oil and pastis and add salt and pepper.
Peel the raw prawns, leaving the tail. Place them in the terrine and turn them over several times to coat them well. Cover and
leave to rest for at least 30 minutes.
Drain the prawns and cook on the plancha turning them over often.
Candied bananas (serves 2)
• 2 bananas, not over-ripe • 2 vanilla pods • 3 tbsp honey • ½ tbsp liquid vanilla extract
Peel the bananas, cut them in half lengthwise. Cut the vanilla pods into two. Insert each half-pod of vanilla into each
banana slice. Cook for about 15 minutes turning them over regularly. Place two banana slices on each plate. Heat the honey
with the liquid vanilla extract and pour over the bananas.
Pancakes (about 10 pancakes)
• Cooking: 2 ½ minutes on each side
• 150 g flour • 10 g baker's yeast • 2 eggs • 2 dl milk • 15 g caster sugar • 1 tbsp melted butter • 1 pinch of salt •
15 g butter for cooking
Dissolve the yeast in 3 tablespoons of lukewarm milk. Pour the flour into a large bowl, add caster sugar, salt and melted
butter. Add the eggs and the yeast dissolved in milk. Whisk the dough and add the milk little by little. Cover this batter with
a cloth and leave to rest for at least 1 hour in a warm place. Serve with maple syrup or jam.
Crepes (15 to 20 mini-crepes)
• Cooking: 2 minutes on each side
•175 g wheat flour • 33 cl milk • 2 eggs • salt • oil or butter
In a large bowl, mix the flour with milk to make a fluid batter. Add the beaten eggs, 2 pinches of salt and 2 tablespoons of oil or
melted butter. Leave to rest for 1 to 2 hours. If the batter is too thick when you are making the crepes, add a small glass of water
and mix again. For crepes with savoury fillings, you can add a little more salt during the preparation.
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