Vegan Apple Crumble

Apple crumble is a classic English dessert with similarities to the German apple pie. The English version stands apart by virtue of its crispy crumble topping and the lack of a pastry base. Try it out for yourself with Florian Zorn’s vegan apple crumble recipe:

The first step is to beat the margarine and sugar with a mixer until fluffy. Then add the custard powder, flour and water and knead into a dough. Refrigerate this for at least 2 hours, preferably overnight.

Next, set the monolith to 180° C indirect heat.

While the grill is heating up, cut the apples and pears into pieces and put them in a bowl with the cranberries.

Then toast the walnuts, let them cool a little, chop them up a bit and add 2/3 of them to the fruit. Add some lime zest and juice, cinnamon and sugar. Mix well.

Put the fruit mixture into several small or one large baking dish and sprinkle with the crumbled dough. Finally, sprinkle the remaining walnuts and sugar on top, place in the monolith and bake for about 30 minutes.

The end result is a combination of delicious, fresh-tasting and steaming fruit with fine, crunchy crumble. Enjoy your meal!

Tip:
This Apple Crumble tastes delicious with a little ice cream or cold with coffee.


HOW GREEN IS MONOLITH?

About kamados, charcoal and sustainability

Meat, CO2 and climate change – these are the first three terms that come to mind when you think of “sustainability”. As a manufacturer of charcoal grills, we are aware of the responsibility we carry on our shoulders. This is why since our founding we have dedicated ourselves to the challenge of making the world around MONOLITH as sustainable as possible. Not least because the topic is also a personal concern for Managing Director Matthias Otto and his team. But how exactly do we take care of energy efficiency, sustainability, and CO2 neutrality? The answer is threefold.

1. The Grill

While many gas and charcoal barbecues wear out after just a few years (or even months) and have to be disposed of in case of doubt, every MONOLITH Kamado is a purchase for life. The ceramic body lasts forever without external influence, while the high-quality stainless steel fittings, as well as the new gaskets of the Pro Series 2.0 do not rust even after years in the open air.

In addition, as a ceramic barbecue the MONOLITH is extremely charcoal efficient because the energy produced during combustion is very effectively converted into usable heat, absorbed by the ceramic, and stored there over a long cooking time. 

2. The Charcoal

When choosing the right charcoal, quality, durability, efficiency and flavour are the most important factors. With these aspects in mind, we have developed MONOLITH barbecue charcoal together with an innovative German company. The company mainly produces charcoal as a feed additive, which is why this charcoal meets the highest standards of purity and climate-neutral production. For example, our charcoal is made exclusively from sustainably sourced oak wood from certified German forestry.

In addition, all stages of the production process are energy-optimised: The resulting gas powers a combined heat and power plant, while the waste heat is diverted and used to dry the raw material. The fact that the charcoal goes out quickly when the grill is closed and can be reused afterwards also contributes to its sustainability, of course.

3. The Barbecue

We encourage all MONOLITH owners to consider both versatility and high quality food with provenance. Especially but not exclusively fish and meat. With its different cooking methods and huge range of accessories, vegetables and side dishes can be prepared more creatively and animals can be utilised more holistically.

Use the wok crown, pizza stone or a Dutch oven and turn side dishes or leftovers into delicious main courses – the possibilities are endless, a MONOLITH can do much more than just sausages and steaks. So to those who aspire to cook food in a sustainable way and try out a wide variety of dishes, MONOLITH is the grill that fulfils these wishes.

Sustainability can be achieved in many ways and we strive to follow as many of these paths as possible – out of conviction, with respect and responsibility. In 40 years time, we would still like to be sitting in the garden on a balmy summer evening, the voices of our loved ones in our ears and the aroma of our MONOLITH in our noses.

Even if we can‘t achieve everything individually, we still want to do our part. For a better, greener world.


Potato gratin

Preparation:

Set Monolith up for indirect grilling at 200 degrees.

Put the butter, milk, cream, garlic, salt, pepper, and nutmeg in a saucepan and bring everything to the boil while stirring.

Peel the potatoes and cut them into even thin slices (approx. 3 – 4 mm), then place them in an ovenproof dish. You can add onion slices in an amount preferable to your taste.

Pour the sauce evenly over the potatoes and sprinkle with the Emmental.

Place the dish on your Monolith and grill indirectly at 200 degrees for about 40 minutes with the lid closed.

Check occasionally, every 10 minutes or so, to see if the temperature needs to be reduced at all to prevent the cheese from burning.

Enjoy your meal!


Vegetarian Mushroom Burger

Preparation:
Prepare the grill for direct and indirect grilling at 150 – 160 °C (half/half).

Place the pan over the direct part of the grill to heat up.

Finely chop the shallot and garlic and add to the hot pan with a dash of olive oil and sauté. After 5 minutes, add the sliced mushrooms and sauté.

After 10 minutes, remove the mushroom mixture from the grill and place in a colander to drain off the liquid. Then put the mixture into a food processor and chop and squeeze again to get as dry a mixture as possible.

Place the cleaned pan over the direct part of the grill again to heat up.

Place the buns over the indirect part of the grill to toast. Remove the buns when they are golden brown.

Put the mushroom mixture in a mixing bowl and season with rub, pepper and salt to taste, crack the egg and add half of it to the mushroom mixture, add 5 tablespoons of breadcrumbs and mix well.

Form 2 burgers from the mixture and place in the fridge for about 15 minutes to firm up.

Fry the patties with a dash of oil in a pan until golden brown on both sides.

Put some grated Parmesan on the patties and put the pan on the indirect part of the grill and let the cheese melt. This is best done under a MONOLITH cloche – the cheese melts faster and the patty stays nice and juicy!

Slice the buns open, spread the bottom with truffle mayonnaise and put some lettuce on top also spread the top of the patty with truffle mayonnaise, put the lid on and you’re done!

Enjoy your meal!


Sweet Potato-Tomato-Tortilla-Tarte

Prepare the grill for indirect grilling at 160 degrees.

Peel and thinly slice the sweet potatoes and place in a mixing bowl.

Chop the jalapeño as small as possible and add to the potato slices. If you don’t like it so spicy, remove the seeds first and season with salt and pepper.

Cut the tomatoes into thin slices and line the springform pan with baking paper.

Spread a tortilla wrap with herb cream cheese and place in the springform pan.
Cover the tortilla with sweet potato and top with 4 tomato slices. Place another tortilla wrap with herb cream cheese spread on top of the tomato and again lay out potato slices. Continue in this way until all the ingredients are piled up – making sure to finish with a tortilla wrap.

Place the springform pan with the cake on the grill and bake for 30 minutes with the lid closed until the top wrap is crisp and the sweet potato is cooked through.
(If you slice the sweet potato as thinly as possible, they cook very well while on the monolith).

Remove the tortilla cake from the grill and let it rest for about 5 minutes.
Remove the edge of the springform pan and cut the cake into wedges.

Enjoy the cake and bon appétit!