Traditional Poffertjes on the BBQ: A Dutch Delight : Who ever thought that it would be possible to make traditional  Poffertjes (mini Dutch pancakes) on a BBQ!? Make them anywhere you can, anytime. In- or outdoors.

Ingredients:

• 125 gram (half cup) all purpose flower
• 125 gram (half cup) buckwheat flower
• 400 ml milk
• 2 eggs (M)
• Pinch of salt and sugar
• 5 grams of instant yeast
• Icing sugar and butter as a topping. Or give it a Canadian touch and use Maple syrup.
• A nomadiQ Dutch pancake Grill Plate

How to make Traditional Dutch Poffertjes (pronounced poff-er-chuss):

Mix the flour, salt, sugar and yeast in a large mixing bowl. Mix it all together and leave a well in the centre.

Add the lukewarm milk and egg, then whisk until it turns into a consistent batter. Cover with a wet towel and give it some time to rise. This will take approximately an hour. At that point the batter will be doubled in size and shows some small bubbles. This process might take longer when you are outdoors in a colder environment.

Use a baster to grease the nomadiQ Dutch pancake Grill Plate with butter. Make sure it’s set at the lowest temperature. Once the butter turns brown, add spoons of batter into each concave of the in the griddle.

After a few minutes, the batter is staring to solidify and small bubbles start appear. Then be ready to flip each mini pancake. Easiest way to flip them is using a skewer. Cook the other side for another two minutes.

Traditionally served with butter and icing (powdered) sugar but also great with jam or (maple) syrup.

Based on a honey hoisin marinade and better known as ‘devilled chicken breast’, is one of the famous grilled chicken breast recipes around the globe. A very simple but perfect way to grill chicken breast on BBQ and give it a sweet flavor crisp that you will love.

Ingredients

The ingredients that you will need to make a lovely chicken breast on the BBQ for 4 persons are:

• 4 free run chicken breast
• 3 tablespoons of hoisin sauce*
• 3 tablespoons of honey (or maple syrup)
• 3 tablespoons to tomato sauce
• 1 tablespoon of soy sauce
• 1 tablespoon of sesame oil

Use a cutting board and sharp knife to cut each chicken breast in half over it’s length.
If you chicken breast comes out of your fridge, give it 30 minutes rest, just good enough to bring it to room temperature. Meanwhile mix the ingredients, hoisin sauce, honey, tomato sauce, soy sauce and sesame oil, for the honey hoisin marinade. As an alternative to honey, maple syrup can also be used, giving the marinade just another sweet twist.

Put the chicken breast in a bowl and pour the marinade over the chicken. Cover the bowl with a piece of foil and let it rest for 2 to 3 hours in the fridge and hustle it once in a while during this time.

How to Grill Chicken breast on the BBQ:

Setup and preheat your nomadiQ grill just a few minutes before you start.
Place the breasts on the grill and flip it halfway, what will take about 5 – 7 minutes per side. Once the chicken breast show a nice caramel brownish colour, take them of the grill and let it rest for a few minutes. This lets the juices redistribute and is key to a delicious piece of juicy chicken breast.

And now…enjoy your own mad ‘devilled chicken breast’.

Having a Grill Plate with your Portable BBQ, you can also select this accessory for grilling. This in case you like the chicken breast just to be a bit less crispy on the outside and a little bit more juicy on the inside.

As an alternative to chicken breast on BBQ, you can use this marinade also for chicken wings, drumsticks or thighs instead!

Cleaning your Grill Afterwards

When done grilling, let your grill cool down, what will only take 4 – 5 minutes. Then follow our cleaning tips.

*Hoisin sauce is not always available. But don’t worry. It’s quite easy to make a similar marinade with common ingredients.

Salmon on BBQ

Ingredients:

• 2 tablespoons whole grain mustard
• 2 tablespoons pure maple syrup
• 1 teaspoon fresh chopped rosemary
• 1 tablespoon grated lemon or lime zest
• 1 wild caught Pacific (Sockeye, Pink, Chinook, Coho or Chum) salmon fillet with skin (2 pounds and about 1½ inches thick)

Mix the mustard, maple, rosemary, lemon or lime, half teaspoon of salt and pepper. Season the whole flesh side of the salmon with the mixture. Marinade at room temperature for half to one hour.

Place the whole salmon with its skin down on the grates of the nomadiQ Grill Plate. Grill on medium setting until the salmon on BBQ is cooked through and the skin seems nicely grilled. This takes about 10-15 minutes, depending on the thickness of the salmon. Garnish with some chopped spring union.

Optional. Grill two half lemons on the other side of the nomadiQ BBQ until lightly charred and squeezed them over the salmon when it’s ready.

Side dish that pairs with Salmon on BBQ

Serve with grilled asparagus. Marinated in a subtle mix of garlic, virgin olive oil, balsamic vinegar, pepper and salt. Covered with grated parmesan cheese.

Please check this website to book your adventure how to catch you own wild salmon on Vancouver Island. If you catch an nice fish you can make your own salmon on BBQ. Don’t forget to bring your nomadiQ grill or buy it here.

Sweet corn on the BBQ

There’s nothing better than freshly picked corn on the BBQ, or better said; ‘grilled corn on the cob’.

Corn on the cob is a culinary term for a cooked cob of freshly picked maize of sweet corn. With the following recipe, we will guide you through a few simple steps to make this delicious and healthy snack on your grill.

For most of us, corn is something special – it’s one of the most enjoyable foods from the BBQ. There’s different varieties, but the a nice sweet one is obviously the best variety to grill on the BBQ. You can easily grow it yourself.

The ingredients that you will need to make corn on the bbq for 4 persons are;

• 4 (fresh) Taber corn if you can get your hand on them, else use fresh sugar corn.
• 25gr of unsalted butter
• 1/8 teaspoon of salt

Optional for corn on the BBQ

• 8 slices of thin bacon
• 1 tablespoon of honey (or maple syrup)

Sweet corn is the most common variety of maize eaten directly off the cob. Start by removing the husk leaves from the cobs. Cut the cobs in half and cook them for about 5 minutes in boiled water.

A nice fact of corn cobs is that the fresher the cobs are, the sweeter these will taste. It takes only a single day for cobs to lose up about 25% of its sweetness.

While you let the cobs cool down for a minute, setup your nomadiQ grill in the meantime and let it preheat what will only take a minute or 2. Put a skewer into the ends of each cob, as this will allow you to gently turn them around when grilling the corn on the bbq.  Now that the nomadiQ is preheated, place the cobs on the grill and turn them around every 2 – 3 minutes. After 15minutes your cobs should be perfectly grilled. As a finishing touch, rub the corns with butter and put a pinch of salt on it, if you like to give a little savoury taste.

An additional option is a dish called; ‘corn wrapped in bacon’.  To prepare this nice upgrade of your corn on bbq recipe, first rub your cobs with honey or maple syrup and wrap them in bacon. This needs to be done, just before you start grilling the corn on bbq. If you’re fully into maple syrup, also find more recipes that a maple syrup based, on our maple syrup page.

When you’re done grilling corn, shut off your nomadiQ grill and let is cool down for several minutes. Dismantle the gas hose assembly from its quick connectors on each side. Follow the quick & easy cleaning steps under the maintenance chapter.