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The past few months have by far been the busiest and most eventful time of my admittedly still rather young blogger and photography career. So many things happened almost simultaneously. I accepted a job offer as a food photographer in Hamburg and moved there at short notice. Around the same time I got the covenant for a cooperation with Klarstein*. Hiyeah!
The overall idea was to create a versatile collection of recipes for the Steakreaktor. In order to do that, this device had to find its way into my possession first. Well, back in Dortmund receiving parcels was already quite a struggle. But this was nothing compared to the disastrous conditions at my flat share in Hamburg. This flat is the Bermuda triangle of packages and package deliverers are a myth. A quiet ideat. Never been seen.
The most practical and least exhausting solution was a parcel counter about 1 ½ km from my flat. As handy and cute this 25 x 35,5 x 40,5 cm infrared grill may seem compared to an ordinary oven, those 14kg a got me sweating in no time. Seriously, I had sore underarms for the next two days 😀
But I made it and the grill finally moved into my flat, suspiciously observed by me and my flat mates.
What exactly do you do with such a device? And isn’t it dangerous?
Well, good question. After all my blog is called Purple Avocado and not BBQ Avocado.
Time to experiment and find out.
The Steakreaktor from the brand Klarstein* is a so called infrared grill, comparable to the beefer. The one big difference to the beefer is that you can use the Steakreaktor inside. It’s the first grill of this kind with an indoor permit.
Lucky me. My first BBQ device and I don’t even have to leave my kitchen. Haha!
In 4,5 minutes from 0 zu 1562
This infrared barbecue comes with upper heat only, but that’s a pretty nasty heat. 850°C which sounds even nastier in Fahrenheit: 1562°F Dang! Good news for all you clumsy fellows out there, the heat will stay inside, and you are safe from burning yourself.
With 850°C / 1562°F you can do quite some awesome stuff. Preparing steak within minutes, a delicious caramelized crust included. But such a heavenly device woud be rather wasted if you only made steak in it, eh? Fish, veggies or sweet desserts are no challenge for it. Or a 2 minute dinner. You can use the upper heat to your advantage and make parmesan cheese crisps or caramelized sugar.
Who should buy a Steakreaktor?
Let’s have an honest talk guys. No one really ‘NEEDS’ a steakreaktor. But neither does anybody need a Thermomix, an iPhone X or a Louis Vuitton bag, duh!
The Steakreaktor is a potentially great play toy for all those, …
- who value a good steak more than anything
- who love to experiment in the kitchen
- summer BBQ lovers, who’d like to stay inside during the winter
- BBQ Freaks who need the bajillionth equipment to make the perfect steak
- who want to have a warm meal within 2 minutes
- Vegans and Vegetarians who won’t scare away from the name. It can do more than warming up steak as you can tell from the recipes below 😉
Steakreaktor / Beefer Recipes for inspiration
In order to make your start a little easier I’ve got you covered with four delicious and quick recipes that go further than smashing a piece of meat on the grill. You can use that magnificent infrared upper heat for fish, veggies, cheese, sugar and so many more things as well.
Tomato bruschetta with parmesan cheese crust
Fruity tomato, creamy pesto and a crispy parmesan crust. Perfect appetizer or a super quick dinner.
Certainly as a toast Hawaii variation equally delicious.
- 2 slices of toast
- 2-3 tsp green basil pesto
- 1 clove of garlic
- ½ red onion
- 4 cherry tomatoes (or one medium sized tomato)
- 180 – 200g parmesan
- for the Toast: ca. 6 seconds / 850°C / 1562°F / upper rack
- for the parmesan crust: ca. 45 seconds / 850°C / 1562°F / second last rack
- Roast the toast from both sides (ca. 6 seconds / 850°C / 1562°F / upper rack). Peel the garlic clove, cut it into half and rub the toast with it.
- Mince the garlic. Dice the tomatoes and onions. Grate the parmesan.
- Mix the garlic, tomatoes and onions with 2-3 teaspoons of parmesan in bowl.
- Spread some pesto on the toast. Now evenly spread the tomato-onion-mixture and make sure to cover the toast up until the very edges (as it will prevent the toast from burning). Afterwards cover it generously with parmesan. The layer can very well be 1cm thick, as it will shrink together and build a beautiful crust.
- For about 45 seconds broil the toast on second last rack at full heat.
Baguette with caramelized peach, goat cheese and tahini
Sweet, salty, strong and hearty. This appetizer has everything your taste buds could wish for. Sweet peach, salty-creamy goat cheese (if you don’t like it in this combination, I can’t help you anymore) and bitter tahini on a crisp bread with fresh rucola and caramelized sugar.
- 4 slices of baguette
- 1 ½ peaches
- 1 pack of vanilla sugar & 2-3 tbsp brown sugar, mixed
- 1-2 tsp tahini (sesame paste)
- ca. 50g goat cheese
- a few rocket leaves
- ca. 45 seconds / 850°C / 1562°F / highest rack possible
- Cut the baguette into slices and spread them with tahini.
- Halve the peach and remove the stone. Cut it into thin slices. Break the goat cheese into rough crumbs with your hands and mix the cheese and the peach in the sugar mix. Spread it on the baguette and sprinkle the remaining sugar on top.
- Broil the baguette for 45 seconds at the highest temperature and rack possible until the sugar is caramelized. Once the cheese starts to turn golden brown remove it from the oven.
- Garnish with rocket salad.
Salmon in sweet Asian Sesame Marinade
Glazed, juicy salmon done within mere minutes. If you like, you can exchange the salmon for a nice peace of tuna. The slightly Asian inspired marinade goes well with both, salmon and tuna.
- 2 salmon filets (or tuna)
- 4 tbsp soy sauce
- 2 tbsp tahini (sesame paste)
- 3 tbsp maple syrup
- 1 garlic clove, minced
- 1 thumb sized piece of ginger, minced
- ca. 40 – 60 seconds / 850°C / 1562°F / upper rack
- Stir together all the ingredients for the marinade and cover the salmon in it. If time allows you leave it in the marinade for 15-20 minutes from each site (or over night).
- Remove the filet and let it drip before placing it on the rack. In the Steakreaktor we now want to broil the filet medium. In my case that took 45-50 seconds from each side (highest temperature, highest rack). However, this strongly depends on the thickness of your filet. Luckily, in the Steakreaktor, you can watch the fish simmer until it's done. It still takes some practice, but I'm sure you'll manage. If unsure broil it for a shorter time than you think it'll take and check it from time to time. The fish shouldn't be raw anymore but have a slight touch of pink.
- If you're not in a rush you can wrap the salmon in baking paper and broil it in the oven for 20 – 30 minutes at 80°C / 175°F. For a nice crust broil it in the Steakreaktor for mere seconds on the highest rack at 850°C / 1562°F.
Soft and squishy baked banana in coconut milk
Freely adapted dessert from my favourite Vietnamese Restaurant in Hamburg, the Quan Do
[More restaurant tips for Hamburg]
- 1 banana
- 2 tbsp tahini (sesame paste)
- ½ can of coconut milk
- 2 tsp brown sugar / vanilla sugar
- optional: 1 piled tsp honey
- optional: 1 piled tsp cinnamon
- ca. 3 minutes / 850°C / 1562°F / lower rack
- Peel and cut the banana into 1cm thick slices.
- In a flat container (there is one in the delivery scope of the Steakreaktor) stir together the coconut milk and sesame paste. Place the bananas in the coconut milk and sprinkle them with sugar.
- On the highest rack at the highest temperature bring it to a boil (about 3 minutes). The sugar should caramelize slightly. Once the coconut milk is bubbling leave it under the heat for another 10-20 seconds.
- If you don't find it sweet enough just add any kind of sweetener you like.
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