THE ART OF OUTDOOR COOKING

The newest member of the FIRE&FOOD bookazine family!

"Come together with fire, food & fun" is the motto of a great attitude to life that unites everyone who likes to grill, cook and eat outdoors. This fits in with one of the most successful new grill launches in the last two years: the so-called fire plate. In this short time, the market leader OFYR has managed to find fans all over the world for its grill system with its special ambience. And their numbers are increasing. Reason enough for FIRE&FOOD to dedicate its own bookazine to the popular lifestyle product, which shows what is special about OFYR. Combined with the best recipes - exclusively created by the OFYR grill masters.

★ Heat up the OFYR half an hour beforehand so that the plate is properly heated through. Tear the oyster mushrooms into small pieces and fry them in plenty of olive oil. They should be nice and brown and crispy. In the meantime, peel the red onions, cut them into strips and fry them too. Cut the beech mushrooms with scissors and fry them too. Season with salt and pepper. Only pour the garlic oil over the mushrooms and onions relatively late.

Halve the cherry tomatoes and spread them on the plate with the olives. Pick the rosemary and thyme, chop them up with a knife and spread them over the salad. When everything is nicely fried, sprinkle a pinch of sugar on top and let it caramelize. Deglaze with white balsamic vinegar. Cut the rocket into large pieces and spread it over the whole plate. The salad can now sit for a few hours - or be eaten lukewarm straight away.