Experience Flammkraft with our Gourmet-Partners
We are not alone in the high demands we place on our products. Especially in the field of professional cooking and grilling, no compromises are made. Gastro-professionals are enthusiastic about Flammkraft quality and use our products regularly with great pleasure. On this page, we introduce some of our partners and give their culinary ideas a platform - as additional inspiration for you to see what your Flammkraft grill can do.
Maximilian Kreus
Chef de cuisine at Restaurant St. Benedikt *
Maximilan Kreus has held on to his Michelin star at the Sankt Benedikt restaurant in Aachen-Kornelimünster for ten years now. Yet Kreus was only 26 years old when he was awarded it for the first time. Kreus' speciality is classical cuisine, which he always refines with his own creative touch and always knows how to surprise. He combines this with the extensive possibilities of Block D and also passes on his skills in barbecue seminars.
Sven Schurig
Owner Grillwerkstatt Schurig
Sven Schurig, our Flammkraft expert, has published his specialist book "Feuer Geschmack Leidenschaft" with basic information and techniques on grilling and cooking. His claims reflect Flammkraft's quality thinking and transport traditional values Made In Germany.
We are delighted to be working with Sven Schurig and his Grillwerkstatt for seveal years now as an integral part of our Flammkraft family.
The graduate meat sommelier and BBQ world champion with absolute passion is the founder of the Grillwerkstatt Schurig. Thanks to his gourmet seminars for chefs and private grillers, as well as his book, Schurig is well known and appreciated among the German culinary scene. Variety and inventiveness are just some of his many strengths. Thanks to this, he has been able to surprise us countless times with his creations and is a never-ending source of inspiration.
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Alex Wahi
Owner and chef de cuisine at Restaurant Maharani
As a successful TV chef, book author and owner of the Indian restaurant Maharani in Hamm, which has been run by his family for 30 years, Alex Wahi is a true jack-of-all-trades. Together with his father, he founded the first and only Indian cooking school in Germany. He lives out his passion for creative cooking on various German TV shows just as Sat1 Breakfast TV and on "Abenteuer Leben" on Kabel 1. With a focus on quick and easy preparation, Wahi always brings new unconventional as well as convincing compositions to the grill.
Gabriele Köchl
Owner Köchelei
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Gabriele Köchl, based in Klagenfurt, Austria, is an absolute expert on regional and seasonal products, in addition to her work as a journalist. She specialises in wild foods from nature, showing how to incorporate herbs, mushrooms, roots, buds and blossoms, fresh green shoots and game meat into fine recipes. She doesn't usually select ingredients by recipe, but goes off and creates new recipes from the products at hand - which, of course, can be prepared most naturally on a grill. The Köchelei serves as a place of exchange and a meeting place for epicures and eaters, for gatherers and hunters, producers, chefs, innkeepers and gourmets. In addition to cooking courses, she also offers guided tours through nature to bring people closer to the forest as the best of all delicatessens. Her demands on the ingredients are in no way inferior to those on her cooking utensils. No wonder Gabriele Köchel has chosen the Block D as her favourite grill.
Maximilian Kreus
US Beef with vegetables cooked on salt
Remove the green parts from the vegetables and set aside for the salad garnish. Moisten the navettes, carrots, beetroot and onion (quartered) in a bowl with olive oil. Then cook covered on a bed of salt with burners on low setting in the middle area of the main grill zone until the vegetables are tender. The cooking time differs depending on the type of vegetable.
Rub the meat, which has been matured on the bone for 4 weeks, with a little olive oil. Then roast it for approx. one minute per side on the preheated roasting zone. Then place on edge (on the bone side) on the indirect zone in the middle of the main grill surface and let it cook until it has reached a core temperature of 52°C. Then remove from the grill and leave to rest, lightly covered, for approx. 10 minutes.
Meanwhile, mix the green parts of the vegetables with bronze fennel and chives and dress with olive oil and balsamic vinegar.
Place the meat again briefly on the hot roasting zone. Remove the roast beef and fillet pieces from the bone and cut into small portions. Salt.
Arrange the vegetables with the meat and the salad, drizzle again with olive oil and balsamic vinegar and season with a little salt.
Ingredients:
US Beef Porterhouse Steak
Navettes
Carrots
Small beetroots
Onions
Bronze fennel
Chives>/p>
Olive oil
Balsamic vinegar
Sven Schurig
Picanha with green asparagus and parsnip puree
Mix finely chopped shallots with apple vinegar, grated zest of an organic lemon, olive oil, mustard and pepper to make a creamy vinaigrette. Remove woody ends from green asparagus, cut into small pieces and drizzle with vinaigrette. Cook in a wok over the roasting burner. Grill the Parma ham on the main grilling surface until crispy. Place the asparagus in a bowl, drizzle with the remaining vinaigrette and crumble the ham on top.
Season the peeled and diced parsnips with salt and sugar and leave to stand for 30 minutes. Then cook in a pot on the roasting zone with the cream for approx. 20 minutes until soft, stirring constantly. Puree with a blender until creamy. Season to taste with pepper, nutmeg and chilli flakes.
Cut the meat into slices approx. 6-7 cm thick and put them on the rotisserie skewer in a U-shape. Season with coarse sea salt.
With the lid closed and both main burners on low, cook on the rotisserie for 10-15 minutes until the meat is crispy on the outside. Remove the spit and cut off the outer layer in thin slices. Return the remaining meat on the skewer to the grill.
Serve with the parsnip puree and asparagus.
Ingredients
Top sirloin cap (with fat cap)
Olive oil
Organic lemon
Green asparagus
Parma ham
Parnsnips
Apple cider vinegar
Shalotts
Dijon Mustard
Cream
Spices
Alex Wahi
Grilled Superfood Spelt Naan Pinsa
Mix salt, flour, baking powder and sugar. Then dissolve the yeast in the milk mixed with the yoghurt. Knead in with the rest of the ingredients and leave covered for about an hour. Form ping pong ball-sized balls from the dough and roll them out thinly.
Top with toppings as desired and bake for approx. 10 minutes over medium heat.
Ingredients
Basic recipe spelt naan dough:
1 kg spelt flour
1 sachet baking powder
1 tsp salt
2 tbsp sugar
1 yeast, fresh
300 ml milk
300 ml yoghurt
Gabi Köchl
2 courses from the grill:
Scallops au gratin and rice pan with asparagus and Alpine prawns.
A really great starter and main course that almost makes itself, you can prepare everything well and get really creative according to your own taste. Prepare the breadcrumbs or anything you like, clean the mussel meat, put it in a tight container and put it in the fridge. Wash and prepare the shells. You can buy scallops at well-stocked fresh food counters, fish markets or fishmongers.
Carefully remove the scallops from their shells with a knife, cut away the muscle, which becomes hard during cooking, and remove any sand or intestines. Briefly wash the roe (the orange) and scallop meat and pat dry, place back in the half shells. Season each scallop with salt and pepper a little, add coarsely chopped herbs, finely diced vegetables or nuts on top, drizzle with plenty of olive oil. Sprinkle with lemon juice and add with lemon zest. Place in the preheated grill and gratinate for approx. 5 minutes on the highest heat. Sprinkle with fresh lemon zest before serving.
Next to the scallops, which are now eaten as an appetiser, place a cast iron pan, sauté the finely chopped vegetables, add the rice, pour in some Martini and allow to evaporate. Now add the chicken stock to the pan and season with curry mixes of your choice, saffron, salt. After approx. 10 minutes, grill the chicken breast (cut into large, thin strips) and the salted prawns (chicken breast approx. 7 minutes, prawns 1 minute on each side). Then place on top of the rice. Add fresh herbs, lemon zest and lots of olive oil on top and place the pan directly on the table, everyone takes their own.
Ingredients Scallops au gratin
Scallops in their shells (2-3 per person)
Herbs as desired (parsley, fresh thyme, rosemary, wild herbs).
Vegetables as desired (chilli, courgette, fennel, celery in mini cubes...)
Pine nuts, pumpkin seeds, slivered almonds, cornflakes, gluten-free breadcrumbs
Olive oil
Lemon zest, lemon juice, salt
Ingredients rice pan with asparagus and Alpine prawns
Vegetables (1/2 bunch young onion, ½ kg green asparagus, 1 red pepper, celery, courgette, peas, garlic...your choice, a chili)
½ litre chicken stock
1200 g rice from Styria, bomba or risotto rice
Salt, saffron, curry mixture according to taste
2 chicken breasts
½ kg Alpine prawns
Olive oil
1 lemon
Block D
Highest demands on material, workmanship and quality unite come together in the Block D. Solid materials are used everywhere. The Block D is made entirely of stainless steel.
The grilling surface leaves nothing to be desired. Both a powerful roasting zone and a large main grilling surface allow large groups to be supplied with culinary delicacies of all kinds. The Block D knows no compromises. Stainless steel pull-outs provide convenient access to the gas bottle and accessories.
The innovative drain system can be conveniently pulled out to the front for cleaning. A generous storage box provides storage space.
The Block D has established the iconic design of the Flammkraft grills. It finds its perfection in seven selectable colours.
