In his cookbook seven fires he explains the seven ways of fire, there is the parilla (BBQ), chapa (cast-iron griddle), infiernillo (little hell - sounds almost cosy ;-), horno de barro (clay oven), rescoldo (embers and ashes), asador (the iron cross - that's how they do it at Porteno) and caldero (cauldron).
It reminded me a little of Smilla's Sense of Snow, yet the opposite a sense of fire, it means he really knows fire inside out.
In Australia it is more likely to have a gas BBQ with low, medium and high heat. That's about as technical as it gets. It still taste nice but since barbecuing in Germany also means to grill over coals
I quite enjoy the revival of the fire.
Francis Mallmann cooked/grilled a whole butternut pumpkin in hot ashes. He halved it, scraped out the seeds and fibre and used this for a salad (the pumpkin itself was used as a bowl) with goat's cheese, rocket and mint. It was delicious!
On the BBQ he grilled a whole boneless rib eye and served it with chimichurri sauce, so simple yet yummy. However, I especially loved his potato dominoes, which I never had before and they were soft inside but golden brown and crunchy outside. I definitely will try that when my German food month is over.
For dessert he stuffed orange slices with rosemary leaves and caramelized them on a very hot griddle until smoke was everywhere. The oranges were served with mint and yoghurt.
|The showroom with two cooking benches and the wood-fired grill in the middle.|
|The rib gets slapped on.|
|Francis Mallmann on stage.|
|Grilled pumpkin salad a la Mallmann.|
|Caramelized oranges with rosemary, mint and yoghurt.|